Hey good looking....what you got cooking? (1 Viewer)

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JT hit me with the Brine recipe.

I have to say I love a chicken I have smoked with the hickory. I know everyone have a favorite wood but hickory to be is the best. Not over powering and a little sweet.

This cooking gets addictive.

Next is beef ribs....in Dec I will be posting some.
 
Turkey absorbs smoke a little too easily, so go easy on the hickory.

I brined some chicken the other day with salt, soy sauce, honey, maple syrup, brown sugar + plus threw in some chopped garlic & herbs and let it simmer for a while. Damn tasty.
 
We have been smoking turkeys on our "egg" the same way for decades. Foil pan, stuffed bird, completely cover with bacon, foil on top till near the end. Uncover and baste every hour or so. Turns out better than an oven cooked bird (yuck) but I'm still a coonass at heart and much prefer fried. Will fry at least three next week...
 
I have brined several and it stays moist.
Last year, I injected for the first time and fried it.
Best turkey I've had because I was able to get the seasonings into the meat better with a needle.

I am not breaking out a fryer for just 1 bird this year so I am going to inject and smoke this year.
Butter and shiner bock
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I brine my bird and then use a stand alone roasting pan like this:
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Im not a fan of smoked turkeys and I've never had a fried one that wasn't oily (thanks to the cook no doubt). I grew up with this method and I like it. I've added the brine over the last few years.

My brine is:

A bunch of brown sugar and salt, cooked with water to dissolve then cooled. Sometimes I'll throw in some molasses.

Put cleaned bird in a garbage bag in a cooler. Dump liquid over bird and add 3-4 sliced oranges, 3-4 slices lemons, a lot of sprigs of rosemary (crushed up a little to let out the aromatics) and then fill up with water and ice to cover the bird.

Brine for 24 hours.

Then I stuff that beast with my grandmothers herb stuffing and pitch it in the roaster. When it's done, I put just the bird in the oven for a few minutes to brown the skin. You kinda have to do that because the roasting pan kinda steams the bird. It's pallid when it's done but anyone who has ever eaten one of my turkeys says it's the most juicy and flavorful they've ever had. So I just brown that sucker up while I'm making gravy in the roasting pan.
 
k9crazy said:
I brine my bird and then use a stand alone roasting pan like this:
View attachment 1165600

I've never had a fried one that wasn't oily (thanks to the cook no doubt).
Click to expand...

No great trick to frying turkeys. Been doing it since the very early 80's.

Thaw clean and DRAIN (very important) as best you can (2L soda bottle works great for the drain part.) Inject with your own blend of seasonings mixed with some melted butter and warm water or use the commercial "creole butter" (it's pretty good). Sprinkle a little salt and pepper on the outside because it just doesn't look right without it :). Heat your oil to between 375-400 - peanut oil is preferred. Carefully lower the bird (11-12lbs works best)into the oil and make sure to wear heavy gloves as hot steam will rise and you will risk dropping it in too fast causing oil to overflow and fireworks will follow. Try to get the oil back up to 350 as quickly as you can and cook for 3.5 minutes per pound at that temp. Remove, drain, and let rest for 30 min or so.

I usually cook 3-5 birds each time. When the oil cools I filter and save the oil. I probably lose less oil cooking five birds than folks use to make their salad dressing. Cleaning the pot is the worst part.. But worth it.
 
k9crazy said:
... I've never had a fried one that wasn't oily...
Click to expand...

Bossman said:
... I probably lose less oil cooking five birds than folks use to make their salad dressing...
Click to expand...

I remember one Alton Brown show about fried foods where he weighed the oil before & after cooking. Done right, you use very little. Oily/greasy fried food is often the result of overcooking it, where the supply of escaping steam (which prevent the intrusion of oil) runs out and the oil rushes in.
 
Bossman said:
Cleaning the pot is the worst part.. But worth it.
Click to expand...
I found filling the pot with water from the hose adding a bunch of Dawn with the burner on does a decent job. Rinse and repeat.

Peanut oil is the only way to go with anything fried
 
wngrog said:
There is no oil in chicken when you fry it. Same concept.

Hey Red....you are the only one that likes that turkey that way. Everyone is just being nice :)
Click to expand...

Tell my FIL that there is no oil. I'd like to try one done right sometime.

And don't you bash on my turkey till you have some. It's good.
 
Turkey is in the brine. Greens are made and in the fridge getting all flavorful and stuff. Stuffing prep is underway and pies are going in the oven shortly. Thanksgiving prep is underway!
 
I fried three birds for the guys at work yesterday and Sherry worked her magic on all the sides. Everyone was in a food coma afterwards. Great fun!
 
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I'm never brining again. Inject is easy peasy and the turkey came out moist as can be. Chasing it down with a bourbon pecan pie.

Nothing but football and leftovers tomorrow.
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