A BBQ thread

[quest450]

First time turkey on a pellet smoker @325F, kosher salt and dry brine overnight to dry the skin, injected with melted butter, spray the skin with duck fat and a simple SPGO rub, it took 2.5 hours to 165F breast meat

 

[Fast14riot]

Our stuffing is always made from stale sourdough bread and I like to toast the bread a bit before making it, too. Cubed a little larger, lots of garden fresh herbs, sweet onions or shallots, lots of butter and just enough stock that it's all soaked up but not soggy.

Smoking a turkey in 5 pieces works well. Or just the breast and wings, and save the legs for slow cooking into your greens.

 

[WSnyder]

Taking a poll here,,,, did any of you cooks cut up your turkey before you roasted it?

This year we smoked only thighs and drumsticks. Did a batch of livers, gizzards and hearts for those that like them. No one complained about not having a full bird No dressing this year either but it was substituted with a fresh baked from scratch focaccia. No one complained there either

 

[muleystalker]

First time turkey on a pellet smoker @325F, kosher salt and dry brine overnight to dry the skin, injected with melted butter, spray the skin with duck fat and a simple SPGO rub, it took 2.5 hours to 165F breast meat

View attachment 1716458
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Looks like it came out great... how much did it weight? I love turkeys on my Trager both whole or spatchcocked.

 

[muleystalker]

Our stuffing is always made from stale sourdough bread and I like to toast the bread a bit before making it, too. Cubed a little larger, lots of garden fresh herbs, sweet onions or shallots, lots of butter and just enough stock that it's all soaked up but not soggy.

Smoking a turkey in 5 pieces works well. Or just the breast and wings, and save the legs for slow cooking into your greens.

View attachment 1716475

I do my stuffing like Fast14riot stated above but some times add some homemade breakfast sausage. Sometimes some pine nuts I have also added diced up dry apricots. Then melt down some butter in a pot add some white wine, garlic, some more small diced apricots, and maybe a little apricot or orange marmalade jam. let slightly cool and inject a bunch into the turkey and what's left over I use as a glaze for the turkey towards the end. I do rub the turkey down with melted butter and season after I inject the above. It comes out great.

The key to the dressing is when you add the broth/liquid just fold it in gently you don't want to mix it hard and start making it into a paste. then butter a casserole dish and bake in the oven covered with foil until hot, then remove foil and brown to your liking.

I have been known to break down my turkey before cooking so it cooks faster and you have a little more control on how much you want to cook different pieces.

 

[muleystalker]

This year we smoked only thighs and drumsticks. Did a batch of livers, gizzards and hearts for those that like them. No one complained about not having a full bird No dressing this year either but it was substituted with a fresh baked from scratch focaccia. No one complained there either

I love the gizzards and necks.... thats the cooks snack!

 

[Fast14riot]

Turkey #2 just came out of the oven 30 minutes ago. Did a basic herb and citrus with S&P rub. Had a couple butternut squash sitting there so they got peeled and tossed in with a bunch of onion, squash, garlic, and herbs to roast alongside the bird.

Something the missus found this year that I'm absolutely enamored with is a cranberry mustard. The flavors work so well together and is something I'm going to work into other dishes. I'm thinking of using it as an emulsifier in an espagnole or bourguignon sauce over a pot roast or even pork chops. This spread breaks down into 3 basic flavors, cranberry tart, mustard heat and honey sweetness. I can use these flavors to substitute for pickled onions, confit onions, sweet/hot relish, compote, etm...

 

[Tesoro]

Turkey #2 just came out of the oven 30 minutes ago. Did a basic herb and citrus with S&P rub. Had a couple butternut squash sitting there so they got peeled and tossed in with a bunch of onion, squash, garlic, and herbs to roast alongside the bird.

Something the missus found this year that I'm absolutely enamored with is a cranberry mustard. The flavors work so well together and is something I'm going to work into other dishes. I'm thinking of using it as an emulsifier in an espagnole or bourguignon sauce over a pot roast or even pork chops. This spread breaks down into 3 basic flavors, cranberry tart, mustard heat and honey sweetness. I can use these flavors to substitute for pickled onions, confit onions, sweet/hot relish, compote, etm...

View attachment 1716882

As much as I try to steer away from processed stuff this one looks interesting and is probably just the ingredients mixed in right proportion. Their horseradish is good so why not.
Will look for it. Thx!

 

[Dave Berg]

I've smoked quite a few turkeys but this was the first one that had folks fighting over the crispy skin. The breast under it was as tender and juicy as I've every had.

 

[Fast14riot]

As much as I try to steer away from processed stuff this one looks interesting and is probably just the ingredients mixed in right proportion. Their horseradish is good so why not.
Will look for it. Thx!

Beaver brand thankfully isn't a highly processed food company. I like their stuff and everything they make tastes like the ingredients. Once you try this stuff, your immediately going to start thinking about different ways to use it. If nothing else, it makes for a great turkey sandwich!

 

[Kracken McGraw]

Turkey #2 just came out of the oven 30 minutes ago. Did a basic herb and citrus with S&P rub. Had a couple butternut squash sitting there so they got peeled and tossed in with a bunch of onion, squash, garlic, and herbs to roast alongside the bird.

Something the missus found this year that I'm absolutely enamored with is a cranberry mustard. The flavors work so well together and is something I'm going to work into other dishes. I'm thinking of using it as an emulsifier in an espagnole or bourguignon sauce over a pot roast or even pork chops. This spread breaks down into 3 basic flavors, cranberry tart, mustard heat and honey sweetness. I can use these flavors to substitute for pickled onions, confit onions, sweet/hot relish, compote, etm...

View attachment 1716882

Sounds good. We like to put the homemade cranberry sauce on the dressing instead of gravy.

 

[ogre1911]

I do my stuffing like Fast14riot stated above but some times add some homemade breakfast sausage. Sometimes some pine nuts I have also added diced up dry apricots. Then melt down some butter in a pot add some white wine, garlic, some more small diced apricots, and maybe a little apricot or orange marmalade jam. let slightly cool and inject a bunch into the turkey and what's left over I use as a glaze for the turkey towards the end. I do rub the turkey down with melted butter and season after I inject the above. It comes out great.

The key to the dressing is when you add the broth/liquid just fold it in gently you don't want to mix it hard and start making it into a paste. then butter a casserole dish and bake in the oven covered with foil until hot, then remove foil and brown to your liking.

I have been known to break down my turkey before cooking so it cooks faster and you have a little more control on how much you want to cook different pieces.

About 15 yrs ago I started putting breakfast sausage (I had just got a deer so I used venison bfast sausage) and craisins in my thanksgiving dressing.

I've made it that way ever since. Except for the picky eaters it's always a hit and there is NEVER any left.

 

[Infrequent Shooter]

1I've smoked quite a few turkeys but this was the first one that had folks fighting over the crispy skin. The breast under it was as tender and juicy as I've every had.

View attachment 1716901

wow, excellent.

 

[WSnyder]

I try to steer away from processed stuff

Wait! What? Does that mean you wouldn't jump at the chance to try this one?

 

[muleystalker]

Beaver brand thankfully isn't a highly processed food company. I like their stuff and everything they make tastes like the ingredients. Once you try this stuff, your immediately going to start thinking about different ways to use it. If nothing else, it makes for a great turkey sandwich!

I use their stuff all the time but have never seen the cranberry mustard, where did you find it? Is it just during the holidays? I usually buy it at Winco.

 

[muleystalker]

About 15 yrs ago I started putting breakfast sausage (I had just got a deer so I used venison bfast sausage) and craisins in my thanksgiving dressing.

I've made it that way ever since. Except for the picky eaters it's always a hit and there is NEVER any left.

We used to put the dried cranberries in my stuffing too sometimes, thats what got me thing about the dried apricots.

 

[Fast14riot]

I use their stuff all the time but have never seen the cranberry mustard, where did you find it? Is it just during the holidays? I usually buy it at Winco.

We got it at US Foods Chef'store. My local SaveMart carries Beaver brand but I have never looked closely at what all they carry. If you want I can go grab a few more bottles and save one or two for you.

 

[Jonnyofalltrades]

Usually I do the turkey, and wifey does the stuffing. She puts craisins, pin nuts, and lots of wild rice in hers. Always steals the show.
We eat a lot of wild rice, being as we are close to the source, and can pick it up from wholesalers.

 

[quest450]

Beef pork 50/50 mix meatloaf and ZERO carb carnivore bread

 

[Tesoro]

Beef pork 50/50 mix meatloaf and ZERO carb carnivore bread

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I tried that once years ago and lasted 3 days. And then I stuffed my mouth with granola one night and it was all over. lol