Recently in Poultry Category
Every year sometime around Christmas I'm guaranteed to get a few phone calls from friends and family asking "how to brine" Why brine your birds some of you may be asking? Think of it as extra insurance for a juicy juicy bird, a properly brined and cooked bird will not need to be smothered in gravy, it will be juicy, and buttery with lots of flavour. If you've opted to bbq/smoke your bird this year, cooking it slow and low it's very important to brine your bird, you don't want your breast meat turning into sawdust do you? Here's Some key points, Start off with a fully defrosted or fresh bird, Stay away from kosher birds as they already have a brothy salt mixture added to them, and your bird will end up to salty. Remove all the offal parts (giblets) before brining.
Recipe after the jump
I'm conducting an experiment this week... how long can i brine a porkloin.. I've got 3x6 inch lengths of pork loin with the bone in, think porkchops.. i'm going to eat pork at 2,5 and 7 days of brine...
used a simple brine this time
1 gallon water, 1 cup salt, 1/2 cup sugar.
As Promised, here's a wee gallery of shots from Sunday's cooking of the turducken. Special thank to Karen over at Cajun Corner for doing such a great job of boning, stuffing and rolling out the turducken, it saved me lots of time so i could take my family to a football game instead of staying home to de-bone the birds!
Gallery
Canadian Thanksgiving is just around the corner, and i've decided to do Turducken this year, as my folks have never had it before. Turducken is a Turkey stuffed with a duck, stuffed with a chicken. All the birds are de-boned so every slice of turducken had turkey, duck and chicken.
I seem to be on a chick pea kick these days.. real simple recipe after the jump. The lemon and mango balances out the bitterness of the rapini. If you have a hoppy India pale ale or wheat beer it makes a nice pairing. Notice the nice dinnerware/flatware ? GO DIXIE!
There's nothing so simple as spatchcock chicken on the bbq. My butcher was not open today, as it's a holiday here, so I just grabbed a couple of small chickens at the grocery store. Boy do I love saying spatchcock... it makes some people blush, others do a double take, and makes small children laugh... If Peter Griffen from Family Guy was around, he would say; "hehehehhe you said cock!"
I think I maybe need to start a new section here: things to cook while you cook. thing like brisket and pulled pork take a long time.. in the meantime you need something to eat! Wings are awesome on the smoker, i just toss 3 or 4 lbs of wings into a bbq wok and let them smoke for 2-3 hours turning them every 30 minutes or till the juices run clear. (160F). Give them a quick rub with your favorite spices at least 10 minutes before going onto the smoker, and hit them with lots of your favorite bbq or hot sauce in the last 40 minutes of cooking. Rub and Smoked Sauce Recipe after the jump.
Not really the kind of thing that;s popular in canada, but I sure love Chicken'N'Waffles. There is not better delivery system for gravy than a waffle with it's gravy holes, I'll take this over maple syrup any day! The more traditional version of this dish is fried chicken, but this is my bbq blog, so we have to switch it up a little.Recipe after the jump
