Wanted to baptize my SRG and what better way than doing a 9 lb bone-in turkey breast. The Bradley / SRG combo turned out to be a killer for the breast!! It turned out so moist and the flavor was to die for. I don’t think I’ve ever had such tender turkey. SWMBO started grazing on the breast and barely had any room left for the rest of the trimmings.
I have read where people smoke a turkey and/or a chicken and then finish them off in the SRG, MAK, Traeger, etc. but have not seen any photos of someone using the SRG basket in the OBS and then transferring said basket directly into the SRG. So I figured … why not!?
Here’s a shot of the 9 lb turkey breast fitted into the SRG basket ready for the OBS. Used some Roasted Garlic EVOO and Jans Dry Rub. Since it was a little brisk by California standards (55ºF) I decided that the Chef needed a little rub for the old innards … hence the Jim Beam Black Note how I used 2 half SRG racks to keep the breast upright. I also used my new Maverick ET-732 cause I figured that it should be able to withstand the higher temps of the SRG.
Here is the SRG basket with the turkey breast sitting on the bottom rack in the OBS. I doubled the racks and used 2 frog mats to help balance the basket. Note that there’s actually plenty of room for the SRG basket in the OBS. Set my PID to 250º and applied 3 hours of Special Blend smoke.
Here’s the breast after 3 hours of special blend smoke ready for the SRG. No fuss no muss since it’s already in the basket. After 3 hours of smoke at 250º the breast IT was 135ºF.
With the breast roasting away, here’s a shot of my setup under my covered patio. I was able to just set my ET-732 right on the table and monitor the temp. The ET-732 worked great in the SRG.
Here’s the finished product. It only took me an hour in the SRG to get from an IT of 135º to 165º. Total time was 4 hours for the 9 lb bone-in turkey breast. The last time I smoked a bone-in breast just in the OBS it took me 5 hours. Maybe it’s just me but this is the best tasting turkey breast I have produced to date … Got so wrapped up that I forgot to take a $$hot. Oh well … we had mashed taters, gravy, stuffing, and green beans. Who says you can only have turkey on holidays and special occasions. Everyday is special when you’re retired.
1 medium onion chopped and some celery
2 cans each of cream of mushroom, celery and potato soups
1 quart of half and half
1 cup c
2 tbsps Worchestershire sauce
24 ounces of your favorite seafood(shrimp, crab meat, etc) We use crawfish tails because we like ’em Used shrimp
2 cans of Niblets corn
Cajun seasoning mix to taste. Soileau’sor Tony Chacere’s would work! Used Veron’s Cajun Seasoning
In a large pot, saute the onions and celery in the melted margarine or butter. Combine all of the other ingredients in the pot with the onions and celery. Stir together and heat through. That’s all there is to it.
It was delicious … I can see myself using this as a base for other soups like Clam/fish/seafood Chowder. I think dicing up some taters in there would be a great addition. I do like the corn in it.
Here’s what I had on hand
The $$hot … Thanks again for the recipe. I enjoyed it
Picked up a 4 lb Pork Loin the other day from my local butcher, Fagundes Meats in Manteca, CA and while buying it I asked him if he would butterfly it for me so that I could stuff the Loin before smoking it. Figured ‘Why not …’ I’m paying good money for it. So he proceeds to show me what they do for all their stuffed meats rather than the old butterfly routine. Having a senior moment and can’t recall what he called it but basically he cuts a slit in the Loin and creates a pocket down the inside length of the Loin and that’s where you inject the stuffing. Frank the butcher tells me that I’ll like this method better. What have I got to lose right !
Chose to sauté mushrooms, celery, and onions with a bit of minced garlic. When cooled I mixed it up with 6 oz of fresh spinach and diced smoked Swiss cheese for the stuffing. Give it that Florentine touch. The Swiss cheese was Cold Smoked in the OBS a few months ago.
You can see the slit that was cut for the creation of the pocket and the mixed stuffing.
All stuffed and ready for the Bradley Smoker. Smoker preheated using the PID to 225ºF. Note that all I had to do was use a few toothpicks to close the opening rather than butcher twine to tie up the whole Loin.
Here is the smoked stuffed loin after 3 hours of hickory. Pulled it when the IT hit 155ºF. I know this is high by many standards but I have a squeamish better half that is set in her ways when it comes to pork You can see just a tad of Swiss cheese oozing out.
Here is what it looked like after a 45 minute FTC
The $$hot … Little baked tater and some corn
Just finished modifying my Bradley Smoker (OBS) to use a 2nd 500 watt heating element which converts the OBS from a 500 watt smoker to a 1,000 watt smoker. First let me say that this is NOT in any way sanctioned or authorized by Bradley Smoker, Inc. You can visit OBS-Element-Modification to see the instructions that I used to modify my OBS. Please read and understand the disclaimer which among other things states ” … This article is for my own personal interest only. It is a step by step of how I modified my Bradley. Should you decide to make this modification you acknowledge all risks are solely yours. Again, if you decide to make this modification you do so at your own risk. … “.
WOOOOWZA I be lovin’ that modified OBS. Today’s ambient temp is nasty by our standards in the Central Valley of California – 54ºF, windy, and showers. I feel for you guys in the blizzard areas and all our Northern neighbors. I dare say that I am impressed with the 1,000 watt OBS controlled with an Auber PID. Up to 250ºF temp in 20 minutes, recovery is fantastic, and no problems staying at ± 1ºF.
With the modified OBS, PID, and now an SRG in the family I’m ready to do some serious damage!!
Here’s the money $$hot of the modified OBS test with a Spatchcock Chicken using 2 hours of Pecan at 250ºF. Pulled the yard bird when the IT hit 165ºF in the thickest portion of the breast. Rest assured that it tasted as good as it looks!!
Oh Oh … I think I need help. My addiction is growing growing growing!! Received seasonings I ordered from the Sausage Maker who I believe from the picture on the website is none other than the infamous Sausage Guru Rytek Kutas? Now I really need to reorganize my cabinets. Fortunately SWMBO is on-board with this and will work with me. Looking forward to making me some Summer Sausage, Kielbasa, Bratwurst, and Breakfast sausages. Yum Yum.
Is anyone else having problems finding room to store all their spices? Trying to figure out where I’m going to store all the great spices, rubs, and seasonings that I keep accumulating
The Big Easy SRG put a big hurting on me a couple of days ago and now sits on the livingroom floor waiting to be assembled. Saw the FedEx truck from my office window at home and this young girl steps out carrying this huge SRG box. Well … being the
dummy gentleman that I am I decided to meet her half way and insist on taking the box from her even though she was willing and able to deliver it inside. Now my grinder and stuffer have company
That good will gesture wrenched my back while I was mauling the box that I shouldn’t have grabbed and am now experiencing excruciating muscle spasms. Right now eating ibuprofen like candy and wired to a heating pad. Oh well, I’ll never learn I’m not kicking myself for being a gentleman but for having to wait now to assemble my SRG and also making some sausages. We all know better … BUT make sure you lift with your legs and not your back …