Shrimp – Royal Reds

Posted on by July 9, 2017

7/8/2017 – At the farm – Bought 3 lbs, of 20-30 count, head-on, frozen, Royal Reds at Bayou Produce and Seafood for $6.50/lb. Owner said they were authentic from 1000 feet deep in a trench in Florida. We told him we had them recently that had come from Argentina. He said those would have been farm raised and not as good.

Brought to a boil a 6″ deep, wide aluminum fry pot with a little more than 1C homemade crab boil and turned it off. Let it steep for an hour then brought back to a rolling boil and dumped in the cold, headless shrimp.  Note we did not add salt as the owner said they are salty enough having come from so deep where the salinity is high.

Very pleased with the crab boil as it had the carport smelling like old time crab boil with strong full aromas. The shrimp had the flavor but not overpowering.

Owner said to add them to boiling water and as it reheated leave them in for no more than 3 minutes. Using Mary’s phone counting down from a 3-minute setting, when it timed out the first shrimp floated. As the pot had a strainer basket they all were removed from the boil at the same time. Dumped them into a bowl with ice.

Results – They:

  • sorta had a lobster taste as we were told to anticipate. Perhaps the crab boil masked it some;
  • were firm and a bit crunchy – definitely not overdone. Seemed like they are firmer meat than the typical shrimp;
  • did have a good shrimp taste that was more mild than typical;
  • were a nice change but not work paying a lot more which we did not do today as there were no cheaper fresh shrimp due to fresh water has pushed the shrimp offshore. Only thing available was frozen and all expensive by Bayou La Batre pricing.

Pastrami for Kelley’s birthday

Posted on by March 16, 2021

This cure and smoke turned out good. It was a joint effort with Mary helping a lot as we set it up and took it to the farm to turn it every day. Brought it back to Houston and smoked it almost 5 hours that afternoon. Finished it in the oven on Kelley’s birthday. The big difference this time was lightly grinding the rubs rather than leaving the seeds and corns whole. The small piece we had when it was opened and cut was good. Kelley raved about how good it was. Note the last Conclusion that grinding the seeds maybe reduced the flavor. See the May 5th cook as it was better.

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Chef JJ’s Compiled Turkey Process

Posted on by January 9, 2018

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 titled Turkey Parameters- thaw, brine, inject. There is also a link there to 6 cajun injection recipes.

From Chef JJ – I brine all my poultry, even rotisserie chix. The recipe below is popular and Wade in the UK uses it commercially…JJ

Families Favorite Brine

1/2C Kosher Salt
2T Paprika
2T Gran. Garlic
2T Gran. Onion
2T Dry Thyme
2T Black Pepper
1C Vinegar (Any)
1 – 1-1/2 Gal Cold Water to cover Chix

1/2C Brown Sugar, Optional
1T Red Pepper Flake Optional

  1. Mix well and Soak the Bird overnight or up to 24 Hours.
  2. Remove the Chix, rinse if desired and pat dry with paper towels.
  3. Place in an open container (in also said on a wire rack in a sheet pan) in the refrigerator overnight or up to 24 hours for the Skin to dry.
  4. This will give a crispier skin when Smoking or Roasting.

Why to Wet Brine – From Dave Omak – “DiggginDogFarm recommends dry brining for increased flavor…. I have tried it and find that’s true… Also the meat stays more moist, when dry brining, versus no brining…. Wet brining can “add” flavor if spices, stocks are used in the wet brine… Wet brining can add moisture when supplemented with hygroscopic materials like salt and sugar… The salt and sugar remain in the meat fibers and “hold” onto the liquid solution….”

Injection – Not by Chef JJ. – See Turkey Injection recipes from Louisiana.

Post at SMF said –  “I injected each the night before with 1 cup butter and 1/3 creole mixed in. Smeared what I couldn’t inject over the birds and then dusted with more creole, garlic powder, and a little pepper. Turned out delicious for as easy as it was. About 15 minutes per pound.”

To Inject or Not to Inject – See this post for the debate and recipes.  I think the first time I will pass on the injection and see how the flavors in the brine soak in.

Juicy Smoke-tastic Chicken and Turkey posted here by Chef JimmyJ

I like Apple and/or Hickory with Chicken or Turkey. Determine doneness by measuring the Internal Temp (IT) in the thickest part of the Breast and Thigh, 165* and 175*F respectively.

For a One Step Smoke with Crispy Skin the birds have to be smoked at a temp of 300-325°F. You can figure about 15 minutes per pound to reach the desired IT. Electric smokers usually only go to 275°F. With these you will be smoking at the most common temp range of 225-275°F. You can figure on about 25 minutes per pound cook time + or – 5 minutes depending what part of the range you choose.

Usually, the skin will not crisp in a smoker so if the skin is not Crisp enough when the IT is 145*F in the Breast, put the Bird in a 425*F Oven to finish cooking to 165* and Crisp the Skin…JJ

Creole Seasoning by Kit Wohl

Posted on by March 18, 2026

Below is Kit Wohl’s recipe in our copy of her New Orleans Classic Seafood cookbook on page 92. This is the blend we began making summer 2017 and Mary “loved it” on chicken, in fry mix, and other stuff. The gram values are ours, derived from the conversion chart on this site. Notice the additional ingredients to make a blackening seasoning and a seafood fry. It is a standard in our kitchen and is made regularly and used weekly. It is in a SS shaker on the counter next to the stove with the salt and pepper.

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Pork Shoulder Smoked

Posted on by August 13, 2017

6/25/2017 – Smoked a fresh 8.98 lb. Smithfield shoulder roast bought yesterday at HEB for $1/lb.  Just the usual smoke with Stubb’s rub. The only thing different was Spritzing with apple juice and smoke was from half Lumberjack pecan pellets and half CookinPellets Perfect Mix. Turned out great–one of my best. Pipier and Olivia spent this weekend with us.

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Our Basil Pesto

Posted on by June 13, 2021

Inspired by Bea Lazzaro in her cookbook we own titled Italian Provincial Cookery on page 44. Bought the book in the 1990s and Mary and I have always made pesto this way.

  1. Add enough basil leaves, somewhat compacted, to fill the large food processor;
  2. add 6-8 average size garlic cloves roughly chopped;
  3. shake coarsely ground fresh black pepper evenly around the processor;
  4. add a little less than a 1/2 tsp kosher salt;
  5. spread evenly a large pinch of red pepper flakes;
  6. pour oil from pour spout of the bottle once slowly around then once faster;
  7. add 2-3 oz. of creme cheese cut into fourths;
  8. blend until a rough paste and scrape sides with spatula;
  9. add ½-cup walnuts or pecans that have been roasted in a castiron skillet;
  10. add 1 cup of grated parmesan cheese;
  11. blend until mixed and adjust oil to have a slight sheen.

If there is more than one processor of basil then blend it all and put the batches into a common bowl. When all is processed mix together in the common bowl to have one consistent batch.

7/12/2019 – The above was edited/clarified this date to match what we did today that made six ½-pints of pesto. This was the first pesto made at the farm.

6/13/2021 – Added a lot more cayenne red pepper flakes from last year’s garden. It is a bit spicy! The basil is from seed Mary grew in the new greenhouse and transplanted to her yard garden.

Basics of Plank Grilling

Posted on by June 13, 2017
Basics of Plank Grilling
From Habanero SmokerPlank grilling infuses food with delicious smoky flavor.

Plank grilling is very simple, and it introduces a whole new range of flavors to you fish, meat, poultry, vegetables and fruits. Most people associate plank grilling with salmon and other fish on cedar planks, but plank grilling can be use to cook any food on a variety of woods. Some other woods that can be used are oak, maple, hickory, cherry, alder or apple wood planks.

Though plank grilling is simple, it may look overwhelming to a new comer. Read all the instructions a few times, and you first plank grilling experience will go smoothly.

Basic Plank Grilling Directions:

  1. To prepare planks for the grill fully immerse the plank in water and soak for at least 4 hours but not longer than 24 hours. The soaking adds moisture to the wood and prevents it from burning on the grill. If your plank is not too long a 2.5 quart baking dish (13″ x 9″ x 2″), works well. Place a couple of teaspoons on the bottom of the dish. This will keep the plank off the bottom of the dish, and allow for better soaking. Place something heavy on the plank to keep it submerged; such as a can of vegetables or a full glass of water.
    • Harder denser grain and thicker woods require longer soaking times, then less dense grain and thinner woods.
    • Before soaking plank(s) make sure the food you will be cooking will fit on the plank. There should be at least 1-inch of wood space to spare on all sides; since the edge of the planks will burn.
  2. Although a charcoal grill can be used, the best grilling method is to use a gas grill. Gas grills provide a consistent level of heat. Follow the directions that came with your grill and set your grill up for indirect heat, and preheat to medium temperature (350°F to 375°F).
  3. After grill has heated up, take plank(s) out of the water and shake off any excess. It is now time to preheat the plank(s). Place plank(s) in the middle of the grill with the cook side facing down, close lid and preheat for 3 to 5 minutes. Once preheated use tongs to turn the plank back over and position it on the grill for the best indirect heat. Once preheating is completed the plank(s) must be used immediately.
    • If this is the first time you are using the plank, this is the time to choose which side is best for the food surface.
  4. Next use a barbecue or pastry brush, and brush the top of the plank(s) with vegetable oil. The oil will help prevent food from sticking to the wood. Place marinated or ready-to-cook foods directly on the plank. Close lid and keep it closed as much as possible to maintain temperatures and maximize smoking.
    • Although you should keep the lid closed as much as possible, you will still need to monitor the plank(s) occasionally (See #6). Flare-ups are less lightly when you keep the grill temperatures between 350°F to 375°F
  5. Because of the lower grilling temperature, and the insulation properties of the wood plank grilling takes about 50% longer to cook. Check plank occasionally to ensure the plank doesn’t flare up. Keep a spray bottle filled with water handy so flames can be extinguished. If the plank starts to burn, spritz any flames with water.
  6. During grilling you will need to monitor the smoke. You should start seeing smoke in about 15 to 20 minutes. What you are looking for is a constant flow of light grey to white smoke coming from the grill. If the smoke is too heavy your fire is too high and your plank(s) will catch on fire, you will need to lower the heat. If you see very little smoke or no smoke at all your fire is too low, and you will need to increase the heat.
  7. Continue to grill to desired doneness; for meats it best to use the internal temperature for doness. Planked grilled foods do not have to be turned during grilling, except if you are plank grilling thicker cuts of meats; such as a pork loin or thicker. These cuts of meat need to be turned over half way through the cooking process. On the other hand, whole chickens can be plank grilled without turning them over.
  8. About 20 minutes before the food is done, you can brush meat or fish with barbecue sauce, or glaze, or add any required topping such as salsa.
  9. When the food is done turn off grill. It is best to remove the food from the plank(s), and immediately spray the plank(s) using an outdoor hose or fully submerge them into cold water. This extinguishes any smoldering, extends the usefulness of the plank(s), and also prevents any fire hazard. If you want to serve your food on the plank(s), use a large heavy duty metal spatula to lift plank(s) with the food still on it. Use the spray bottle and thoroughly spray the bottom of the plank(s), but do not spritz the food.
    • If you serve the food on the plank, remember the bottom of the plank is extremely hot, and can melt or set combustible materials on fire. Make sure you place it on a safe surface, such as a cooling rack set above an oven proof serving tray.

    Plank Cooking In The Oven:

    You can also use planks in your oven, though the flavor will be milder. Prepare the plank as above. Preheat your oven to 350°F. Place prepare plank directly on the oven rack (middle position), and place a baking dish or disposable aluminum pan on the rack beneath the plank to catch any drippings. Preheat for 10 minutes, and brush plank with vegetable oil. Place food on plank and cook until desired doneness.

Plank cooking in the oven will fill your home with the pleasant aroma of the wood.

 

NOTE: A good recipe to test your plank grilling skills would be Olds’ Smoked Bacon Wrapped Chicken Breast-1, or any of his other Wrapped Chicken Breast recipes. Prepare the recipe as written, then instead of using the Bradley, plank grill the breast. Plank grill on a preheated 350°F grill, for 20 – 25 minutes (depending on your grill times can be longer).

Cleaning, Storage and Reuse:

  • As soon as plank(s) have been removed from the grill, place the plank(s) in a container of water or spray down with an outdoor hose. This not only extends its use, but also prevents it from igniting.
  • Most grilling planks can be reused at least two or more times. If there’s wood left, you can use the plank. How many times you can reuse a plank depends on how hot the grill is, the length of grilling time, and how close the plank is to the heat source.
  • If you are planning on reusing the plank(s), as soon as the plank(s) have cooled use warm water, mild detergent and a stiff brush to clean plank(s). Wash thoroughly; making sure all fat residue is removed. After they have been washed, you can also rinse them in a solution of 1 part bleach to 9 parts water. Allow to completely dry before storing them.
  • When the plank(s) are completely dry; store the plank(s) in a dry clean place. This will prevent mold. You can store them in paper bags if you like, but never use plastic.
  • When plank(s) have been used to grill strong flavored foods such as fish, onions, garlic etc, these flavors tend to stay with the wood, and will impart some of this flavor in other foods that will be cooked on these planks. After cleaning keep these plank(s) separated from the others, and only reuse them for grilling strong flavored food.
  • Just prior to reusing a plank, sand both sides before soaking it. This will expose new wood, which will improve the aromatic flavor of the wood.