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BBQ Related Topics => BBQ Recipes => Thanksgiving Meal & Turkey Recipes => Topic started by: bearbonez on March 02, 2006, 12:25:58 am
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Injection mixture:
1/4 c. cider vinegar
1 beer
2 tbsp wooster sauce
2 tbsp crystal hot sauce
1/4 c emiril's essence
1 tbsp honey
Rub (emiril's essence)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Inject the bird throughout. Rub the outside with a 1:1 mix of olive oil and wooster. Apply rub (essence)
Stuff cavity with large chopped bell pepper, celery, onion, and lemon wedges.
BBQ at 225-250 till thigh temp hits 165. If you dont have a meat therm, shake hands with the drumstick. The drumstick should have no resistance and move loosely in the socket. For crispy skin get the smoker temp up to 300 for around the last hour of cook.
This recipe works with chicken and duck as well. Or try having the butcher deboner all 3 birds and make a turducken!
Tomorrow's recipe: shrimp/cornbread stuffing.
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Bear,
That is a great, a "TURDUCKEN"... I love it.. ;D
Sounds like another great reciepe, with some kick. I will certainly have to try that one as well.
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Turducken? Do you pronouce that Turd-Ucken? Sounds nasty :-*
I think it has a double "d" and is pronounced turd-ducken......
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That spelling and pronounciation just reminded me of Turkeyday football a few years back when John Madden had one in the announcers booth. He did the Ol madden light pen deal showing how to slice the turd...ducken, Than he decided a demonstarion would be better. He seemed to have delusions that his hand was a carving knife, As he sawed the birds with his hand. He kept his explanation of turd..ducken using his usual dramatic hand gestures....meat flying all over the place. There was a bewildered Al Michaels looking at the floor shaking his head in disbelief. Guess what the slow mo shot was as they went to commercial. :o
That still cracks me up.
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;D I remember that game, it was great. I was laughing my head off too.
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Injection mixture:
1/4 c. cider vinegar
1 beer
2 tbsp wooster sauce
2 tbsp crystal hot sauce
1/4 c emiril's essence
1 tbsp honey
Rub (emiril's essence)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Inject the bird throughout. Rub the outside with a 1:1 mix of olive oil and wooster. Apply rub (essence)
Stuff cavity with large chopped bell pepper, celery, onion, and lemon wedges.
BBQ at 225-250 till thigh temp hits 185. If you dont have a meat therm, shake hands with the drumstick. The drumstick should have no resistance and move loosely in the socket. For crispy skin get the smoker temp up to 300 for around the last hour of cook.
This recipe works with chicken and duck as well. Or try having the butcher deboner all 3 birds and make a turducken!
Tomorrow's recipe: shrimp/cornbread stuffing.
bump...