Cranberry-Glazed Whole Smoked Turkey « Result #6 on Sept 22, 2009, 2:02pm »
Cranberry-Glazed Whole Smoked Turkey
1 (8-ounce) can jellied cranberry sauce 1 small onion, coarsely chopped 4 garlic cloves, coarsely chopped 4 T. butter, softened 1 T. ground cumin 1 T. salt 1 T. pepper 1 (10- to 12-lb. turkey, rinsed and patted dry) 1 6-9 wood chunks
Combine cranberry sauce, onion, garlic, butter, cumin, salt and pepper in work bowl of a food processor. Process until smooth. Rub paste liberally underneath skin of turkey and inside cavity. Place turkey in a large plastic bag and refrigerate overnight.
Place wood chunks in a bowl of cold water to soak. Figure on using 6 - 9 chunks for the whole smoking process, more if you like a smokier flavor. Remove turkey from refrigerator and let sit at room temperature 45 minutes. Plug in smoker 30 minutes before ready to cook. Line water pan with heavy-duty foil. When smoker is hot, place soaked wood chunks in smoker, avoiding electric coil. Position water pan in smoker and fill with hot tap water. Set top cooking rack in place.
Dampen a 7-foot length of cheesecloth and wrap around bird, tying ends together. This will help prevent the bird from drying out. Transfer turkey to smoker, breast side down. Place an oven thermometer on rack with turkey. Spray cheesecloth with more water at 1 1/2-hour intervals to keep damp. After 5 hours, remove cheesecloth with scissors, turn turkey breast side up and continue smoking until an instant-read thermometer shows internal thigh temperature of 180° F, 3 to 6 hours longer, depending on size of bird and smoker temperature.
When turkey is cooked, remove and let stand 15 minutes. (The turkey can be cooled to room temperature, wrapped in foil and refrigerated up to 3 days.) Carve, and serve.
Drunken Turkey Recipe « Result #7 on Sept 22, 2009, 2:01pm »
Drunken Turkey Recipe
One 12 lbs. turkey 2 lbs. mixed dried fruit 1 C. golden raisins 4 granny smith apples, 4 oranges (juice from) 1 can chiles chipotles 3 C. tequila 3 C. Grand Marnier 2 sticks unsalted butter - cut into 1-inch wedges
Preheat oven to 325° F. Rinse turkey and pat dry inside and out. Set aside.
Combine dried fruit, raisins, and apples in a medium-size bowl. Put orange juice and chiles (with sauce that clings to them) into a blender or food processor and process for 1 minute. Add 1 cup each of tequila and Grand Marnier, then pour the mixture over the fruit and let rest 15 minutes. Drain the fruit, reserving the liquid.
Cut half the butter into 1/2-inch pieces and combine with the fruit. Stuff cavity of the turkey with most of the fruit. Place the turkey in a roasting bag, arrange remaining fruit on top of the bird and pour reserved orange juice-liquor mix over it.
Combine remaining tequila and Grand Marnier. Have ready a basting syringe fitted with a metal injection nozzle and inject the mixture all over the turkey.
Melt remaining butter and carefully pour over the turkey in the roasting bag. Seal bag and cut 1/4-inch slit on the top to let steam escape.
Place in a roasting pan and roast for 2 1/2 hours. Every 30 minutes open bag (being careful to shield your face from steam) and inject more liquor, eventually using it up. When ready to serve, slit open bag, arrange turkey on a platter, and scoop out the fruit stuffing. Place all the fruit in a serving bowl. Strain the juices that have accumulated in the bag, skim off any fat, and serve in a gravy boat.
Cajun Deep Fried Turkey « Result #8 on Sept 22, 2009, 2:00pm »
Cajun Deep Fried Turkey
1/2 Cup kosher salt 3 Tablesthingys onion powder 3 Tablesthingys black pepper 3 Tablesthingys white pepper 2 Tablesthingys sweet basil 2 Teasthingys bay leaves ground 1 Tablesthingy cayenne pepper 2 Teasthingys file powder 3 Tablesthingys garlic powder 1 1/2 Tablesthingys paprika 1 10-12 Pound WHOLE TURKEY 4 to 5 Gallons peanut oil See Note
1. Stir salt, herbs and peppers together. Mix until well blended. Use 1/2 to 2/3 cup for a 10-12 pound turkey. May be stored for several months in an airtight covered jar.
2. Remove the giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. Place in a large pan and rub the interior and exterior of the bird with seasoning mix. To allow for good oil circulation through the cavity, do not truss or tie legs together. Cut off the wing tips and plump little tail as they may get caught in the fryer basket. Cover pan and place in refrigerator overnight.
3. Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety.)
4. Add oil to a 7-10 gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees F., (depending on the amount of oil, outside temperature and wind conditions, this should take about 40+ minutes).
5. Meanwhile, place the turkey in a basket or on a rack, neck down.
6. When the oil temperature registers 375 degrees F on a deep-fry thermometer, slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute. (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering and raising the turkey.)
7. Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F. or below, oil will begin to seep into the turkey.
8. Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12 pound turkey. Stay with the cooker at all times as the heat must be regulated.
9. When cooked to 170 degrees F. in the breast or 180 degrees F. in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing.)
10. Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving.
11. NOTE: Use only oils with high smoke points, such as peanut, canola or safflower oil. To determine the correct amount of oil, place the turkey in the pot before adding seasoning and add water until turkey is covered. Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water.
6 lbs. thick-cut pork country ribs or back ribs, in slabs
Basting sauce:
1/2 t. salt
1 t. pepper
4 T. freshly squeezed lemon juice (2 lemons)
1 t. garlic powder
2 t. Texas chili powder
1 1/2 t. paprika
1 t. Louisiana-style hot sauce
1 T. Worcestershire sauce
2 C. beef stock
1/2 C. butter
1/4 C. vegetable oil
Using a covered grill, prepare fire for indirect cooking, using mesquite charcoal briquettes or regular briquettes with mesquite chips. Let fire burn down to glowing white coals (about 45 minutes to 1 hour).
When charcoal is ready, push briquettes to edges of the grill. Place a flameproof container filled with hot water in center of coals. Mop bony side of pork slabs with basting sauce; place ribs, basted side down, about 8 inches above the hot water in the center of the grill. Moisten the upper side of ribs with sauce. Cover and allow ribs to cook slowly for about 2˝ hours, basting every 15 minutes. Leave bony side down until last few minutes of cooking. If rack is closer than 8 inches to the coals, decrease cooking time to about 1 hour. Add a few fresh briquettes to the fire every 30 minutes. If using a grill with perforations in one side of the lid, rotate perforations every 15 minutes to maintain air supply and keep charcoal from going out.
While ribs cook, prepare barbecue sauce by melting the butter with the oil in a heavy saucepan over medium heat. Add onion; sauté until slightly caramelized, about 5 minutes. Add garlic; sauté another 2 minutes. Add remaining ingredients, raise heat and boil for 10 minutes, stirring frequently. Reduce heat, cover partially, and simmer for 1 hour, stirring occasionally.
When pork is nearly cooked, turn meaty side down and brown meat well. To serve, cut pork slabs into serving portions; cover with barbecue sauce.
Grilled Asian wings « Result #10 on Sept 22, 2009, 1:57pm »
2 dozen chicken wings cut in half, tips discarded
1 T. vegetable oil
1/2 C. onion chopped
1/2 C. red pepper chopped
2 T. garlic minced
2 T. ginger root minced
1 small chili pepper minced
1/4 C. hoison sauce
1 T. sesame seed oil
3 limes juiced
2 T. rice wine vinegar
salt and pepper to taste
Heat oil in a saucepan. Add onion and bell pepper and saute until soft. Add the garlic, ginger and the chili pepper, saute another 2 minutes. Stir in the hoison sauce and let simmer for 4 minutes. Remove from heat and cool. When mixture has cooled pour over chicken wings and marinate for 2 hours or overnight.
Start grill and place the wings on medium high fire to grill. This should take 6 - 9 minutes.
In a separate bowl mix together lime juice, sesame seed oil and rice wine vinegar together. When the wings are cooked, place them in a bowl and pour the lime juice mixture over them and toss to coat.
![[Home]](http://s1.images.proboards.com/menu/home.gif)
![[Help]](http://s1.images.proboards.com/menu/help.gif)
![[Search]](http://s1.images.proboards.com/menu/search.gif)
![[Login]](http://s1.images.proboards.com/menu/login.gif)
![[Register]](http://s1.images.proboards.com/menu/register.gif)
![[Search This Thread]](http://s1.images.proboards.com/search2.gif)
![[Reply]](http://s1.images.proboards.com/buttons/reply.gif)
![[Send Topic To Friend]](http://s1.images.proboards.com/buttons/sendtopic.gif)
![[Print]](http://s1.images.proboards.com/buttons/print.gif)
Author
![[Quote]](http://s1.images.proboards.com/buttons/quote.gif)
Logged
Author
![[avatar]](http://img.photobucket.com/albums/v218/kimbaby/avatars/acoffeeg.gif)
![[yim]](http://s1.images.proboards.com/yim.gif)
![[aim]](http://s1.images.proboards.com/aim.gif)
![[homepage]](http://s1.images.proboards.com/buttons/www_sm.gif)
![[image]](http://img.photobucket.com/albums/v218/kimbaby/siggy/ANMICHEFKIM.gif)
![[image]](http://img.photobucket.com/albums/v218/kimbaby/leo/aleobanner.jpg)
![[image]](http://i158.photobucket.com/albums/t105/bubblesnsmiles/Animation2.gif)
![[image]](http://i112.photobucket.com/albums/n161/val_057/amberleyberendson4ladyhawk.gif)
