Smoked Turkey Drumsticks à la OBS/SRG

posted in: Turkey | 0

Found me some Turkey Drumsticks while visiting WallyMart yesterday and decided to give McCormick Grill Mates Montreal Chicken seasoning a try along with the ever great Jans Dry Rub (JDR).  Stoked up the Original Bradley Smoker (OBS) to 250º with the vent wide open and decided to apply 3 hours of 1 Apple for every 2 Special Blend bisquettes.  Rubbed Roasted Garlic EVOO under and on the skin and applied JDR to 3 drummies and Montreal chicken to the remaining 2.  Made sure that the rubs were applied under and on the skin.

Used the SRG basket and drumstick hangers.  Figured that if I could hang Chicken Drumsticks then I could use it for Turkey Drumsticks.  Worked out great and I transferred the drumsticks directly into the SRG once they were smoked in the OBS.  Here is what they looked like after 3 hours of smoke in the OBS.  The IT read at 189º and at first I thought they were done.  Must have been the probe location.  They sure look done!!

I figured I didn’t need to pop them in the SRG to finish them off.  Boy was I wrong.   Checked them in different places with an instant read Thermometer and they only read at 160º!!!  Looks can be deceiving.  Popped them in the SRG on HIGH with the lid OPEN for 45 minutes and they still weren’t at the desired 180º+ range so back in the SRG for another 35 minutes.  See for yourself, done to perfection …

The money $$hot … The Turkey Drumstick was so good I chose to just compliment it with a simple salad.  This is one Turkey Drumstick boned.  Makes for easier/cleaner eating.  You can never go wrong with Jans Dry Rub and I wasn’t disappointed in the results.  The McCormick Grill Mates Montreal Chicken seasoning also did not disappoint.  I have had it on some grilled chicken breast before at an event and was impressed with it’s results.  It’s a good poultry seasoning in a pinch …

Hickory Smoked Pork Loin Backribs

posted in: Pork | 0

Checked my little Black Book of smokes and was shocked to learn that I hadn’t smoked any Ribs for 5 months!!  How does one go 5 months without some good old ribs?  Found some laying around the freezer so decided to smoke some Naked ribs.

Used the 3-2-1 Method that I learned on the Bradley forum … Why reinvent the wheel?  Rubbed the ribs with Fagundes Seasoning.  Ready to go into the 225ºF preheated Original Bradley Smoker (OBS).

After 3 hours of Hickory they’re ready to be splashed with Apple Juice and foiled before going back in for 2 hours.

Removed the foil after 2 hours.  At this point I would normally slather the ribs with my BBQ Sauce of choice and back in the 225º OBS for another hour.  But today, I chose to leave them naked for the last hour.  Here are the ribs after the old 3-2-1 Method.

The money $$hot … Half a rack of ribs with a scoop of Cole Slaw and a nice huge Pork Stuffed Mushroom.  Good eats!!  Had 10 mushrooms but my Daughter-in-Law, Son, and SWMBO wolfed them down.  Luckily I set one aside for the money $$hot

The Fagundes Seasoning turned out great.  Don’t know why I waited 5 months to do some racks but I know I won’t be waiting that long again

6 lb SRG Roasted Yardbird!!

posted in: Chicken | 0

Safeway was having a sale on these huge 6 lb yardbirds.  They were 79¢/lb for fresh Foster Farms.  These things looked like baby turkeys Shocked Couldn’t pass this up!!  With the rain and all I chose the easy road and popped it into the SRG.  But not before I rubbed it with Roasted Garlic EVOO and John Henry’s Texas Chicken Tickler.

Here’s that behemoth rubbed up and ready for the SRG.  Used an old trusty stand up roaster to catch all the drippins.  Makes for easy cleanups

Sure do love that ET-732 probe.  Almost ready to pull.  Getting up to 167º.  Roasting on HIGH with the Lid OPEN.

This beast was huge.  There’s enough there for us to graze on for 3 days

The money $$hot … Look at the size of just half a breast!! Used the Wok and make some Faux Fried Rice for a side dish to go with the salad.  Faux Fried Rice is made by substituting finely chopped cauliflower for cooked rice.

The John Henry’s Texas Chicken Tickler produced a milder seasoned bird than I was expecting but none the less it was extremely flavorful and moist.  I go out of my way to rub the EVOO and seasonings under the skin as well as on the skin.

I’m a Pickin’ & She’s a Grinnin’

posted in: Miscellaneous | 0

I LOVE Dungeness Crab!!!  Volunteered at our Annual American Legion Post 190 Crab Feast last night.  With the help of all the veterans, their spouses, and some of the Ripon High School ROTC squad we managed to put on another successful Crab Feast.  Our Post has been putting on Dungeness Crab Feeds since 1946.  We served over 450 guests.

I always buy some of the crab to take home which I meticulously pick.  The crab is cooked, cleaned, and cracked at the processing facility in Santa Rosa, CA.  It’s a labor of love … and SWMBO loves Dungeness crab as much as I do but she don’t like to pick it.

Here I am doing some pickin while watching the Daytona 500.

I bought 10 lbs.  You can see 4 lbs worth of pickin in the bowl while I work on one of the remaining three 2 lb bags.  Lots of bodies and claws.

In our future I see lots of Crab Cakes, Crab Louis Salads, Crab Dips … the list is endless  Grin Grin Course, there’s just plain grazing with some homemade cocktail sauce!!!!!

Fagundes Famous Seasoning Mix and BBQ Sauces

posted in: Sauces, Rubs | 2

Fagundes Meats & Catering was started in 1978 by two Portuguese Brothers Gill and Americo Fagundes.  It is presently owned by Butcher Frank Teixeira, the Grandson of Americo.  Americo Fagundes first blended the now famous Fagundes Seasoning when he chose to cater his daughter’s wedding in 1980 where he served New York Steaks to 900 guests.  Before the night was over, Americo was overwhelmed with requests for the seasoning and recipe.


Unwilling to divulge the seasoning recipe Fagundes Meats for years chose to season meats and poultry to customers for FREE.  Frank the Butcher (pictured above)  lovingly recalls that 90% of customers would come into the Meat Market for the great meats and poultry and have them seasoned.  To this date, they will still season it for you if you ask.

In 1990 Frank decided to develop Fagundes Famous Seasoning for commercial outlets after years of in-house sales of bags and shipping the seasoning to customers who left the area.  Today the seasoning can be found in numerous Grocery Outlets in Northern California.

The first thing you’ll notice is that Fagundes Seasoning does not overpower the natural flavors of meats and poultry.  The seasoning  interactions with Beef,  Chicken, Fish, Pork, Turkey, Salads, Eggs, etc. is uncanny.  Originally the seasoning was only used on Beef but it quickly became apparent that it is an amazing all purpose seasoning.  The WOW factor is at the top of the charts!!  Knowing first hand the combination of spices and flavors, I continue to be impressed.  Fagundes Seasoning lends itself to Low-and-Slow cooking and smoking, Grilling, Roasting, Frying, etc.  If you want to kick it up a notch … no problem – just add garlic, peppers, and anything else you prefer to use and you’ll find it will not overshadow the results.

Here’s a Fagundes Meats secret for a great and easy marinate to use with any type of Meat and Poultry:

“The Nector of the gods” … Yes, it’s Hamm’s Beer!!
For some fantastic results, try using 1 can of Hamm’s Beer with some Fagundes Famous Seasoning and marinade for 2 hours but for best results, keep it overnight in the fridge.  If you have a tumbler you’ll be amazed at the results.  Trust me … other beers have been tried but you need to use Hamm’s!!

Since I have never been much for BBQ Sauces I will reserve my review of the Fagundes Famous BBQ Sauces for another day.  But if they are anything like their seasoning I’ll bet you they’re great.

I guarantee that if you remove your Salt and Pepper from your spice cabinet and replace it with Fagundes Seasoning you’ll not miss the Salt and Pepper or any other spices.

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