Preparing your turkey!!! here is my idea.. Whats yours?
Monday, October 25, 2010
Smoking a turkey
Since we cater, a "ole sckool" friend asked me how to smoke a turkey a few days ago. She was thinking of doing one for Thanksgiving. Does anyone else want to know?
Get the grill(Charcoal) to about 220 - 240 degrees F. Plan on 30 to 40 minutes per pound.
The turkey has to have an internal temperature of 165 degrees F. This means that the coldest part of the turkey is 165 degrees F. This is the safest temperature for eating . Test in at least two places.
Smoked turkey may appear pink and have a smoother texture. This is normal. The smoking process causes this in most meats. As long as the turkey registers a temperature of 165 degrees F. it is safe to eat no matter the color.
i AM PRINTING IT RIGHT NOW BECAUSE ALL THESE YEARS I DIDN'T KNOW HOW TO DO THIS I KNOW ABOUT THE INTERNAL TEMPS. DO YOU WRAP IT UP? WHAT DO YOU DO NEXT BECAUSE I AM LIMITED IN THE BARB-Q SKILLS GETTIN OLD I NEED TO GET BETTER
Vince, to answer your question, NO you don't have to wrap it up while cooking. However, you should keep the cover on the grill only removing it to hydrate the bird every 30-45 minutes.
MO!! Im verry verry interested in learning how to make the "slow/low"wings.. Soundz like theyll really capture the flavor and the meat will be falling off the bones..Share this my dude
Hey Mario, Here is the recipe and the instruction.. Enjoy and please post your results..
Smoked Wings Ingredients: 2 1/2 tablespoons ground black pepper 1 tablespoon onion powder 1 tablespoon chili powder 1 tablespoon garlic powder 1 tablespoon seasoned salt 2 tablespoon cayenne (If you don't like spicy make it 1 tbsp) 5 pounds chicken wings, rinsed and dried 1 cup honey 1/2 cup barbecue sauce 3 tablespoons apple juice
Preparation: Make a dry rub by sifting all the seasonings together in a bowl. Place the chicken wings in a large zip lock bag. Pour in the dry rub and shake to coat the wings well. Marinate for at least 30 minutes (at room temperature) or overnight (in the refrigerator). I prefer overnight.
Prepare coals: Make sure the coals are in a pile to one side of your grill. After the coals have turned white, place soaked wood chips on the pile of coals. Set the wings on the grate so they will cook by indirect heat -- in other words, not over the coals -- and smoke for 25 minutes. Turn the wings and smoke for another 20 to 25 minutes.
Prepare sauce: Mix the honey, barbecue sauce, and apple juice together in a small saucepan. Cook over medium heat until warmed through.
Final Step: Place the wings in a aluminum pan and pour the warm sauce over the wings. Toss to coat evenly. Now the final step is a matter of preference, you can choose to put the wings directly on the grill or leave in the aluminum pan for another 20 to 30 minutes..
Hey Erin smoked shrimp is a little tuff.. you will need to have the grill already going, but I will post some instructions later(part 2). In the meantime try this red snapper.. Post your results:-) Grilled Stuffed Red Snapper
3 tablespoons butter 1 cup herb bread crumbs 1/4 cup chopped green onions 1/4 cup celery, diced 1 fresh garlic, minced 6 large shrimp (chopped ) 1 can of cooked crab meat (lump crab meat works best) 1 tablespoon chopped fresh parsley 1 teaspoon Kosher salt (optional) I use Mrs Dash 1 tablespoon ground black pepper 6 fillets red snapper (you should be able to stuff about 6 snappers)
Heat coals til white/grey--- grill to high heat. This can be done on a gas grill or in the oven too..
Cut foil to form a double-thickness. Lay the fish fillets on the double thickness of foil.
Curl up the edges of the foil to form a tray. In a covered grill, arrange the preheated coals at either side of the grill. Test for medium heat above the center of the grill. Place the fish in foil in the center of the grill rack. Cover and grill for 20 to 25 minutes or just until the fish flakes easily.
MoSuggestions:
1.Fish may not big enough to stuff, so you can stuff it with your favorite herbs and put the stuffing on top or the side... 2.A few slices of lemon and on top as a garnish works nicely.. 3.You can add pre-soaked wood chips to the coals for a really nice flavor (hickory). Keep in mind smoking the fish will take a little longer..
9 comments:
Here's the deal.
Get the grill(Charcoal) to about 220 - 240 degrees F. Plan on 30 to 40 minutes per pound.
The turkey has to have an internal temperature of 165 degrees F. This means that the coldest part of the turkey is 165 degrees F. This is the safest temperature for eating . Test in at least two places.
Smoked turkey may appear pink and have a smoother texture. This is normal. The smoking process causes this in most meats. As long as the turkey registers a temperature of 165 degrees F. it is safe to eat no matter the color.
And don't forget to sign up!!! It is free!!!!
i AM PRINTING IT RIGHT NOW BECAUSE ALL THESE YEARS I DIDN'T KNOW HOW TO DO THIS I KNOW ABOUT THE INTERNAL TEMPS. DO YOU WRAP IT UP? WHAT DO YOU DO NEXT BECAUSE I AM LIMITED IN THE BARB-Q SKILLS GETTIN OLD I NEED TO GET BETTER
Vince, to answer your question, NO you don't have to wrap it up while cooking. However, you should keep the cover on the grill only removing it to hydrate the bird every 30-45 minutes.
MO!!
Im verry verry interested in learning how to make the "slow/low"wings.. Soundz like theyll really capture the flavor and the meat will be falling off the bones..Share this my dude
Hey Mario, Here is the recipe and the instruction.. Enjoy and please post your results..
Smoked Wings
Ingredients:
2 1/2 tablespoons ground black pepper
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon seasoned salt
2 tablespoon cayenne (If you don't like spicy make it 1 tbsp)
5 pounds chicken wings, rinsed and dried
1 cup honey
1/2 cup barbecue sauce
3 tablespoons apple juice
Preparation:
Make a dry rub by sifting all the seasonings together in a bowl.
Place the chicken wings in a large zip lock bag. Pour in the dry rub and shake to coat the wings well. Marinate for at least 30 minutes (at room temperature) or overnight (in the refrigerator). I prefer overnight.
Prepare coals:
Make sure the coals are in a pile to one side of your grill. After the coals have turned white, place soaked wood chips on the pile of coals. Set the wings on the grate so they will cook by indirect heat -- in other words, not over the coals -- and smoke for 25 minutes. Turn the wings and smoke for another 20 to 25 minutes.
Prepare sauce:
Mix the honey, barbecue sauce, and apple juice together in a small saucepan. Cook over medium heat until warmed through.
Final Step:
Place the wings in a aluminum pan and pour the warm sauce over the wings. Toss to coat evenly. Now the final step is a matter of preference, you can choose to put the wings directly on the grill or leave in the aluminum pan for another 20 to 30 minutes..
Hey Mo!
Please share with me your recipes for smoked shrimp and stuffed red snapper.
Thanks!
Hey Erin smoked shrimp is a little tuff.. you will need to have the grill already going, but I will post some instructions later(part 2). In the meantime try this red snapper.. Post your results:-)
Grilled Stuffed Red Snapper
3 tablespoons butter
1 cup herb bread crumbs
1/4 cup chopped green onions
1/4 cup celery, diced
1 fresh garlic, minced
6 large shrimp (chopped )
1 can of cooked crab meat (lump crab meat works best)
1 tablespoon chopped fresh parsley
1 teaspoon Kosher salt (optional) I use Mrs Dash
1 tablespoon ground black pepper
6 fillets red snapper (you should be able to stuff about 6 snappers)
Heat coals til white/grey--- grill to high heat. This can be done on a gas grill or in the oven too..
To Make Stuffing:
Add some Extra Virgin Olive Oil to a hot skillet and sauté the onions, celery and garlic until tender; then stir in shrimp, crab, parsley, salt and pepper and toss gently. Then add the bread crumbs. I sometimes check the instructions on the bread crumbs to be sure about the amount of liquid to add. Normally the instructions call for water, but I will add condense milk if I have it.. Sauté and stir the mixture over medium-high heat till the bread crumbs are browned then add some butter(2tblsp). Let cool before stuffing fish...
Cut foil to form a double-thickness. Lay the fish fillets on the double thickness of foil.
Curl up the edges of the foil to form a tray. In a covered grill, arrange the preheated coals at either side of the grill. Test for medium heat above the center of the grill. Place the fish in foil in the center of the grill rack. Cover and grill for 20 to 25 minutes or just until the fish flakes easily.
MoSuggestions:
1.Fish may not big enough to stuff, so you can stuff it with your favorite herbs and put the stuffing on top or the side...
2.A few slices of lemon and on top as a garnish works nicely..
3.You can add pre-soaked wood chips to the coals for a really nice flavor (hickory). Keep in mind smoking the fish will take a little longer..
Walt..Thanx again for the beginners guide to ribs...there is hope for me yet.
Thank you mo! love it!
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