Mary bought an 18 lb. ButterBall turkey on Thursday before the Sunday event. This cook used our version of a creole style poultry seasoning blend in one of Kit Whol’s books we have. Although we doubled the amount of sage, rosemary, and thyme from … Continue reading
Category Archives: Poultry
11/18/2017 – First time to brine a fresh bird in the larger Briner bucket with Chef JJ’s Family Favorite Brine. Had good pecan smoke with temps in the 300’s. Turned out fine with, very moist even in the parts that were … Continue reading
8/13/2017 – First wet brining of chicken thighs using Chef JJ’s Family Favorite Brine. Mary fried it in Smaltz made yesterday with only CBP after rinsing and with CBP and granulated garlic in floor/corn starch dredge. Not sure the brining … Continue reading
8/5/2017 – This was a simple smoke for lunches and dinners. Used 6 large chicken drum sticks and a package of CSRs. Mary had salted and peppered the drums 2 hours before then I added store bought cajun seasoning to … Continue reading
Author: The Mediterranean Dish Prep Time: 15 mins Cook Time: 65 mins Total Time: 1 hour 20 minutes Yield: 4 ingredients 4 lb whole chicken Salt 1 1/2 tsp allspice 1 1/2 tsp garlic powder 1/2 tsp sweet paprika 1/2 tsp black pepper 1/4 tsp … Continue reading
Meat is moist and very flavorful with a little kick. Color from the heavy seasonings and smoke was great. The Amazen tray was lite on both ends for more smoke given the shorter smoke time for the turkey. This was a … Continue reading
Below is a compilation of recipes and advice from Chef JimmyJ at Smoking Meat Forum about poultry and especially turkey. The brining piece is also on my Brining page. For thawing advice and process safety tips go to the page … Continue reading
May 21, 2017 – This was an easy success. Large bone-in breasts were sliced to the bone about 1″ apart. Smeared fresh basil pesto we made with our basil into each slice. Draped with store-bought applewood smoked bacon. Sprinkled Creole Seasoning … Continue reading
Smoked Jerk Chicken could be good but the seasoning used here was too mild,
3/12/2017 – This cook was good as the pecan in the kettle was better than the pellets in the MES. Rubbed in a lot of Stubbs Hot Pork Rub that provided a nice bark. Also liked the large thick spare ribs … Continue reading