Smoked Turkey

Jason and I have become a pretty good team of coming up with good ways to doctor up meat and get it ready for smoking.  We made it this year for our Sunday school Thanksgiving lunch and for family Christmas.  Usually I don't care for turkey because it is so dry, but this has been moist every time!

Turkey Brine

3 c. apple juice
2 gallons water
1-½ c. salt
2 c. brown sugar
4 fresh rosemary sprigs
orange peel from 3 oranges
5 garlic cloves, minced
3 Tbsp. tri-colored peppercorns
5 bay leaves

In a LARGE pot (we use a turkey fryer pot), bring all the ingredients to a boil.  Once boiling, turn off heat and allow to cool completely.  Then chill.  Once chilled, fully submerge turkey in brining solution for 16-24 hours.  Keep in fridge.

When preparing to smoke, remove turkey from solution and rinse with water.  Dry turkey completely, inside and out and rub down with herb butter recipe below.

1 stick butter, room temperature
peel of one orange, sliced into very thin strips
2 rosemary sprigs, stripped and finely minced.
1 tsp. salt
1 tsp. pepper

We then stuff the cavity with the leftover oranges, whole garlic cloves, and rosemary sprigs.

Jason smokes in big green egg using soaked pecan wood chips.  Cooking time varies based on temperature and size of turkey.

Beef Brisket Wet/Dry Rub

Rub for 10-12 pound brisket.  We found that we did 1.5 times the wet rub and 4 times the dry rub to get it seasoned like we wanted it.

Wet Rub:

8 beef bullion cubes

1 Tbsp. Worcestershire sauce

Spread wet rub on brisket first.  Then sprinkle, but not rub in, the dry rub on top.  Leave setting at room temperature while getting smoker ready.

Dry Rub:

½ Tbsp. salt

½ Tbsp. paprika

½ Tbsp. black pepper

½ Tbsp. sugar

¾ tsp. garlic powder

½ tsp. onion powder

¼ tsp. dried oregano

⅛ tsp. coriander seed

Grandmama's BBQ Sauce

If you know my family, you know we are pretty famous for our rib cookouts.  Well, my Granddaddy is famous for his ribs and Grandmama is famous for her sauce.  I went on and on about it before The Jason ever met my family.  I think he didn't believe me that they are really so good!  Until he had them...then he was a believer.  This is my Grandmama's BBQ Sauce.

Grandmama's BBQ Sauce

2 lemon slices
1 c. water
1/2 c. vinegar
1 stick butter
Scant Tbsp. Salt
5 Tbsp. sugar
4 Tbsp. Worcestershire sauce
2 Tbsp. mustard
1/2 tsp. pepper

In a saucepan, heat all ingredients on medium high heat for 15 minutes, stirring frequently.  Add 1 c. ketchup and stir until smooth.  Simmer 5 more minutes or until sauce is thickened.

Boston Butt Dry Rub

This is our favorite dry rub for smoking a Boston butt.  We had a BBQ lunch for Baby Pea's birthday this past weekend.  We also had, for those of you asking about recipes:

Grandmama's BBQ Sauce
Clear BBQ Sauce
Corn Salad
Red Velvet Cake
Cake Batter Ice Cream
Spinach Dip

It was a great day!

Boston Butt Dry Rub

1/4 c. packed brown sugar
1 Tbsp. paprika
2 tsp. salt
2 tsp. celery salt
2 tsp. chili powder
2 tsp. black pepper
1 tsp. garlic salt
1/2 tsp. dry mustard
1/4 tsp. ground red pepper

Grilled Chicken with Bruschetta Topping

This grilled chicken was absolutely amazing.  Typically The Dish Washer is the grill master at our house, but he was running late the night I planned on making this and so I became the grill queen!  I was really proud of myself.  If you like bruschetta, you won't regret making this.

Grilled Chicken with Bruschetta Topping

3-4 chicken breasts
1/2 c. sun-dried tomato dressing, divided
2-3 tomatoes, chopped (depending on how much you like tomatoes)
slices of mozzarella cheese
1 tsp. dried basil leaves
splash of balsamic vinegar

Marinate chicken breasts overnight in 1/4 c. sun-dried tomato dressing, turning as needed to marinate both sides evenly.  In a small bowl, combine tomatoes, remaining 1/4 c. dressing, basil and balsamic vinegar.  I allowed mine to sit on counter at least an hour.  Heat grill to medium-low and grill chicken breasts on both sides (time will vary depending on chicken breast size).  On the second side, about 5-10 minutes before done, place chicken on heavy duty aluminum foil still on the grill.  Top with one slice of cheese and tomato mixture.  Allow chicken to finish cooking while the cheese melts at the same time.

Grilled Sweet Potatoes with Creamy Basil Vinaigrette

This was served with the flank steak from yesterday.  I thought that they were very good.  Especially when the grill marks mixed with the vinagrette.  I followed the directions exactly, but next time will boil the potatoes longer.  There was some some rawness to a few of the big pieces.  Overall, delicious!!

Grilled Sweet Potatoes

3 lbs. sweet potatoes (about 4 to 5)
Vegetable cooking spray
Creamy Basil Vinaigrette

Bring potatoes and water to cover to a boil in a large pot.  Cook 12 to 15 minutes or just until slightly tender.  Drain.  Plunge into ice water to stop the cooking process.  Drain well.  Let stand 10 minutes.  Peel and cut into wedges.  Place potatoes on cooking grate, that has been sprayed with cooking spray, and grill for 6 or 7 minutes on each side or until grill marks appear.  Drizzle potato wedges with Creamy Basil Vinaigrette, and serve immediately.

Creamy Basil Vinaigrette

1/2 c. plain fat-free yogurt
1 Tbsp. chopped fresh basil
2 Tbsp. balsamic vinaigrette
2 Tbsp. honey
1/4 c. red wine vinegar
1/2 tsp. salt
1/4 tsp. pepper

Spice-Rubbed Flank Steak

We've really been soaking up these mild temperatures and been doing a lot of grilling.  This weekend we had this flank steak and grilled sweet potatoes.

Spice-Rubbed Flank Steak

3 Tbsp. brown sugar

2 tsp. ground cumin

2 tsp. oregano

2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. nutmeg

1-1/2 Tbsp. olive oil

1 (2 lb.) flank steak, trimmed

Vegetable cooking spray

Combine first 6 ingredients in a shallow bowl.  Stir in olive oil until combined.  Gently rub olive oil mixture evenly on steak.  Let stand 20 minutes.  Coat cold cooking grate with cooking spray, and place on grill over medium-high heat.  Place steak on grill and cook, covered, 8 minutes on each side or to desired degree of doneness.  Let stand 5 minutes; cut steak diagonally across the grain.



Tangy Garlic Wings

The truth of this recipe is that I believe this would have been delicious.  However, I was cooking low on slow on the grill and the next thing I know I see flames shooting from the grill.  The chicken was completely charred.  It isn't always rosy in this kitchen.  But I did manage to taste the sauce before I put it on the chicken and I watched as it got thick and sticky on the chicken.  Man, I wish I hadn't burned it.  The original recipe calls for chicken wings, but I had thighs and drumsticks.  I think you can use it on any chicken you prefer.

**Made later and it is very good.  This time I chose to use boneless skinless chicken breast.

Tangy Garlic Wings

1 c. ketchup
1/2 c. melted butter
2 Tbsp. red wine vinegar
2 Tbsp. Dijon mustard
2 tsp. chili powder
1 tsp. garlic salt
2 dashes hot sauce
4-1/2 pounds chicken wings

In a large bowl, combine first 7 ingredients.  Add wings, tossing to coat; chill for 4 hours.  Grill until done.

Mustard Baked Chicken

Last week my in-laws came to see The Bun.  I wanted to try this new recipe because it sounded so good.  AND is was SO good, but my chicken didn't get cooked through like my thermometer read!!  I tell myself after I cook a whole chicken that I will NEVER do it again but always do.  Then our world got a little turned upside down when The Chicken Farmer's heart wasn't "beeping" right again.  While I was at my parents helping out and trying to get some real food on the table instead of the pizza and chicken fingers we had been eating, I decided to try the rub on a pork tenderloin.  It was good, but I prefer it on the chicken.

Mustard Baked Chicken

1 (4 lb.) whole chicken
1 Tbsp. paprika
1-1/2 tsp. dry mustard
1 tsp. salt
1 tsp. pepper
2 Tbsp. Worcestershire sauce
1 Tbsp. olive oil

Remove giblets and neck, and rinse chicken with cold water; pat dry.  Place chicken in a large zip-top plastic freezer bag.  Stir together paprika and next 5 ingredients until well blended; rub over chicken, coating evenly.  Seal and chill at least 30 minutes or up to 8 hours, turning occasionally.  Remove from marinade, discarding marinade.  Place chicken in a roasting pan.  Bake at 425 for 50 minutes or until meat thermometer inserted in thickest portion registers 170 degrees.  Let stand, covered, 15 minutes before slicing.

Next time I make this, I will just use chicken pieces and bake or maybe even grill.

**To avoid raw chicken, I have even baked this as individual chicken pieces.  See picture above.

--

11/29/12 update:  Recently we have been using this marinade for pork roasts and it is SO good!

Jalapeno-Basil Pork Chops

This sounded interesting to me, but I was a little underwhelmed.  The Dish Washer said not to throw the recipe out altogether, but I won't be in a big hurry to make it again.  Not bad...just not my favorite.

Jalapeno-Basil Pork Chops

1 (10 oz.) jar jalapeno pepper jelly

1/2 c. dry white wine

1/4 c. chopped fresh basil

4 (1-inch-thick) bone-in pork chops

1/2 tsp. salt

1/4 tsp. pepper

Cook first 3 ingredients in a small saucepan over low heat, stirring often, 5 minutes or until pepper jelly melts.  Remove from heat, and let mixture cool completely.  Pour 3/4 c. pepper jelly mixture into a large zip-top plastic freezer bag, reserving remaining mixture; add pork chops, turning to coat.  Seal and let stand at room temperature 30 minutes, turning pork chops occasionally.  Remove chops from marinade, discarding marinade.  Sprinkle evenly with salt and pepper.  Grill, covered with grill lid, over medium-high heat until thickest portion registers 160 degrees.  Serve with remaining pepper jelly mixture.

Glazed Pork Chops

This is so quick and easy.  And YUMMY!

Glazed Pork Chops

2/3 c. apricot preserves
1/2 c. Italian salad dressing
2 Tbsp. Dijon mustard
Pork Chops

Mix the first three ingredients and marinate pork chops in Ziploc bag overnight  Save the marinade for basting during the cooking process.  Grill until chops are ready.

Grilled Chicken with White Sauce

This picture is awful but it is the only one I got. Last weekend we grilled chicken thighs and I made this sauce to go with it. It is like a white barbecue sauce, but not as "vinegary" as I would have liked. My favorite grilled chicken with white barbecue sauce is at Cypress Inn. YUMMY! This was close enough for the "home version." I got the recipe out of a cookbook all about our state.

White Sauce

1 c. mayo
1 Tbsp. salt
1 Tbsp. pepper
2 Tbsp. sugar
3 Tbsp. vinegar (I did 6 total because I like that vinegar taste)
4 Tbsp. lemon juice

Combine all of the ingredients in an airtight container; shake vigorously.

Cajun Chicken

Well, I couldn't have given The Dish Washer a better birthday present if I tried. That would be what I have heard some TV folks referring to as The Night When the Lights Went Out in Georgia! I am so glad he was able to be there...although he couldn't enjoy himself too much since he was there with a Dawg. He's never the type to rub anything in, because he hates when people do that to him! We've had a good afternoon of celebrating a day that he hates to celebrate. Tonight for dinner we had a new recipe called Cajun Chicken, squash casserole, and a VERY modified (as sugarless as I could get it) version of Not Yo' Mama's Banana Pudding. The picture seems blurry to me.

I have to tell a story about the dish the pudding is in. Granny Miller's famous peach cobbler was always baked in a dish just like this one - except much larger. I found this dish at an antique mall in Pell City one afternoon when I was visiting a patient. I just had to get it and I think it is so cute since it is a mini version. It has become The Dish Washer's birthday dish. Last year his mom made peach cobbler for him in this dish, but we didn't get to see them for the birthday this year so I decided to go ahead and make the banana pudding.

Cajun Chicken

chicken for grilling (we used chicken breasts)

1/2 c. vinegar (I used Balsamic)

1/2 c. lemon juice

2 Tbsp. melted butter

Tony Chachere's Creole Seasoning

Bring vinegar, lemon juice and butter to a boil in a saucepan. Allow to cool. Use this as a baste for your meat while grilling. Liberally sprinkle with seasoning about 2 minutes before chicken is done.

This was very good - The Dish Washer was very liberal with his "sprinkling" so our chicken certainly had a kick. If you don't like much of a kick, you may want to hold back a little.

--

I also made Cheeseburger Meatloaf last week. I didn't have any cheddar cheese so I decided to use Pepper jack and it was very good!

Zesty Grilled Chops

Here's what we will be having for dinner on the grill tonight. This marinade sounds a little different from the Cha Cha Cha Grilling Marinade for chicken that I have used and I know it will be good.

Zesty Grilled Chops

3/4 c. soy sauce
1/4 c. lemon juice
1 Tbsp. chili sauce
1 Tbsp. brown sugar
1/4 tsp. garlic powder

Mix all together and pour over chops. Refrigerate for 3 hours or overnight, turning once. Grill using marinade to baste.

(P.S. - Tossie, I'll avoid pictures for a while so you don't get sick looking at them!! HA!)

Marinades

Since I have been a little M.I.A. lately, I decided to share 3 recipes for the price of 1!!! With all three, I let the meat soak in them over night. Then The Dish Washer, remember he is great on the grill, will use the remaining to baste the meat while it is cooking. Here's hoping for a lovely grilling weekend!!

Terriyaki Marinade -- YUMMY on steak (fam fave) and chicken

1 c. soy sauce
2 c. water
diced onion
garlic powder - according to taste
ground ginger - according to taste



Garlic Dijon Marinade -- YUMMY on pork (our fave), chicken and salmon. **Pictured above - looks burned but really not. My kitchen is so dark at night and doesn't take good pictures.

1 Tbsp. minced garlic
2 Tbsp. Dijon mustard
3 Tbsp. soy sauce
6 Tbsp. Olive oil


Cha Cha Cha Grilling Marinade -- YUMMY on all chicken, but particularly chicken wings (pictured above)

1/4 c. chili sauce
1/4 c. soy sauce
1/4 c. white vinegar
2 Tbsp. honey
1 Tbsp. olive oil
2 tsp. chili powder
1/2 tsp. garlic powder

Beer in the Rear Chicken

This was our most recent exciting find - tis the season to fire up those grills!

1 (3-pound) chicken
Lawry's Seasoned salt
garlic powder
fresh cracked pepper
1 (12-ounce) can beer

Preheat a grill over high heat. Wash and drain chicken. Coat the chicken liberally inside and out with seasoned salt, garlic powder and pepper. Open the can of beer and pour out about 1/3 cup to keep it from spilling out. Then, place the beer can into the body cavity starting at the rear of the chicken. Carefully place the chicken on the center of the grill, making sure not to spill the beer. Adjust the grill temperature, as necessary. Cover the grill and cook until chicken is done, approximately 45 minutes to 1 hour, turning the chicken as necessary. Jason didn't have to turn our birds once. The chicken is done when the juice runs clear.

Be very careful with that can when you are trying to pull it out because it is incredibly hot - we learned that the hard way!

Later taters,
The Cook