Hickory/Apple Smoked 12 lb. Turkey

posted in: Turkey | 0

Here’s a little 12 lb gobbler I said I would smoke today so that the DW can take the turkey breasts to her sewing club luncheon tomorrow.

Rubbed the bird with Carolina Treet (CT) and Jans Dry Rub (JDR).  Wanted to see what the combo of CT and JDR would do to a turkey.  Preheated to 275ºF and kept it there on my PID cause I figured I would never get back to 250ºF but wanted to get as high as possible.  OBS only got to 240ºF so I put the bird in and the smoking chamber dropped to 177ºF before it started a slow upward swing in an attempt to recover.  [waiting for parts so my Son and I can can modify my OBS for a second element].

Started @ 9:30am with an IT of 40º
10:30am temp @ 195º and IT @ 72º
11:30am temp @ 215º and IT @ 112º
12:30pm temp @ 239º and IT @ 122º … after 3 hours of smoke (2) hickory to (1) apple I pulled the bird from the smoker to transfer to the oven

Placed in 350ºF oven and pulled when breast hit 163ºF / spent 2 hours and 10 minutes in oven

Divided up the gobbler.  Breast for tomorrow’s luncheon and some of the rest for dinner tonight  Grin

The money $$hot  Wink

Not sure if this help or not but I learned a few things today so it’s all good!!  CT and JDR with hickory on turkey are a good choice.  Onwards to the next smoke

Fagundes Meats – Sausage Field Trip

posted in: Sausages | 0

Visited my local butcher, Fagundes Meats in Manteca, CA.  Did not get a chance today to get my hands dirty but the visit was priceless cause I got a chance to watch and pick the brains of some accomplished sausage makers.  Today they were processing Venison Snack Sticks and Linguiça sausages.  The good part is that I’m welcome to return anytime I want and get more training.  I even volunteered to work for free just to perfect the art of sausage making.  Time will tell  Smiley
Fagundes Meats

Meat Grinder

Grinder being fed

Venison ready to be stuffed.  They process each deer individually to the customer’s specs

50 lb hydraulic stuffer

Stuffing Linguiça

Tying off the sausages

Venison Snack Sticks and Linguiça drying and ready for the smoker

Sausage in smoke house

Hickory Smoked Spatchcock Chicken

posted in: Chicken | 0

Tongue Tongue Wink Have to admit that everything I have read about Carolina Treet (CT) and Jans Dry Rub (JDR) on Chicken has just proved out to be true!!!  SWMBO was impressed and when she’s happy then smoker pete is happy … Hope visions of CRGs are dancing in her Santa’s head Grin

Rubbed with a little EVOO, CT, and JDR.  Made a big effort to rub under skin.

OBS @ 250º, vent wide open.  3 hours smoke using (2)hickory to (1)cheery.  Pulled when breast hit 160º IT

The $$hot … Garlic mashed taters were made with Johnny’s Garlic Spread & Seasoning, yummy

Mies Oven Baked Chicken Legs

posted in: Chicken | 0

After reading all the excitement being generated by Mies All Purpose Breading I purchased some Mies and chose Chicken Legs (my Grandchildren’s favorite) for my first recipe.  Decided to bake them in the oven rather than grilling cause I figured it would be easier.

Put 1½ cups of Mies in a ZipLock bag, rinsed legs in warm water, placed legs in ZipLock (5 at a time), and shaked/tossed about till legs were fully coated.  Placed legs on a cookie rack (sprayed rack with PAM) which sits on a cookie sheet.  Let chicken rest for 2-4 minutes.  SWMBO said it was like the old days when we used to use “Shake and Bake” and aw helped …

Googled oven baked chicken legs to see what temperature and for how long.  Got me dozens of opinions – 375º/45 min, 350º/1-1¼ hrs, 450º/50 min, etc.  Decided to preheat oven to 380º and bake legs for 40 minutes.  Took legs out, flipped each leg, rotated top to bottom with cookie sheets and baked for another 40 minutes.  SWMBO will not tolerate any pink in her chicken.

Here are the chicken legs after 80 minutes in a 380º oven and smelling good!!  Tongue Tongue Turns out they were cooked to perfection and everyone’s satisfaction.

The $$shot … Broke out the Wok and did a quick and dirty fried rice to serve with the Chicken Legs.

For years now I have not been eating the chicken skin for various reasons but I’m here to tell you that the skin was so deliciously crisp and it seemed like I couldn’t get enough of it.  Now I remember why I used to like the skin so much.  All in all, it turned out great, tasted delicious, and got rants and raves throughout.  Onward to other challenges and cuts of meat.

Smoked Tri-Tip … 140º vs 150ºF

posted in: Beef | 0

First let me say that taking a Tri-Tip to an IT of 150º followed by a 45 minute FTC might be sacrilegious to many but SWMBO had a small issue when I pulled my last Tri-Tip with an IT of 140º followed by a 45 minute FTC.  I personally thought it was just right.  I know that there are many out there that pull it at 130º – Not that there’s anything wrong with that  Cheesy

Used the same procedures: Rub w/ EVOO and 50/50 Johnny’s Garlic Spread / Montreal Steak Seasoning, and overnight in the fridge.  Then OBS @ 225º, vent open, 7 Jim Beam bisquettes

Here is the tip last month with an IT of 140º and 45 minute FTC

Here is the tip today with an IT of 150º and 45 minute FTC

The $$shot

Personally I like the 140º a little better than the 150º but they were both excellent.  Sometimes you just have to do what you have to do to make them happy  Grin The 150º was more to her liking …

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