Maple turkey
Maple Turkey
FOR THE RUB AND THE TURKEY
2 tablespoons maple sugar or light brown sugar
1 tablespoon sweet paprika
2 teaspoons freshly ground black pepper
1 teaspoon coarse salt (kosher or sea)
1 teaspoon celery salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1 bone-in turkey breast (about 5 pounds)
FOR THE MAPLE BUTTER BASTING MIXTURE
1/4 cup maple syrup
4 tablespoons (1/2 stick) salted butter, melted
You?ll also need:
Poultry shears; 2 cups wood chips or chunks (preferably maple), soaked for 1 hour in cold water to cover, then drained
1. MAKE THE RUB: Place the maple sugar, paprika, black pepper, coarse salt, celery salt, garlic and onion powders, cayenne, and mustard in a small bowl and stir to mix.
2. Rinse the turkey breast under cold running water, then drain and blot dry with paper towels. Using poultry shears or a large knife, cut out the ribs so the turkey breast lies flat.
Trim off and discard any excess fat. Sprinkle the rub over the turkey on all sides, patting it onto the meat with your fingertips. Place the breast in a covered bowl or resealable plastic bag and let cure overnight in the refrigerator.
3. MAKE THE BASTING MIXTURE: Combine the maple syrup and melted butter in a small saucepan.
4. Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium, then toss all of the wood chips or chunks on the coals.
Hope this gets the taste buds flowin'.
Today for the game, I have 2 thick cut T-bones, with a Mesquite rub(applied last night about 7pm) to be smoke cooked with hard wood starting @ 2pm to 6pm. With my turkey fryer, Vidalia onions(out of my garden) made into onion rings, batter dipped, cooked in peanut oil. Baked potatoes to go
along with it. Maybe a salad, or green beans with bacon and seasonings.
Moose
P.S. How many use cast iron to cook with?
Southern fried chicken on the turkey fryer burner is a fav. Or Saute Onions with mushrooms and green peppers in butter.
How bout dutch oven?
Dutch Oven Boneless Ribs
Gary Coleman & Colleen Bonner
Ingredients:
6 lbs. boneless pork ribs
How to Prepare:
Cut ribs into pieces about 3/4 inch wide and 3 inches long. Brown 1/2 of the ribs in about 1/4 inch of oil in a 14 inch Dutch oven. Remove browned ribs from Dutch oven and brown remaining ribs. Place all ribs back in Dutch oven. Place Dutch oven on 12 to 14 coals. Place 18 to 22 coals on top of Dutch oven. Simmer for approximately 30 minutes. Check to see that ribs are not cooking too fast. If cooking too fast, remove some of the coals. Cook for an additional 30 to 45 minutes. Remove approximately 1/2 of the remaining oil and juice. Cover with barbecue sauce.
Barbecue Sauce Ingredients:
1/2 cup dark karo syrup
1/2 t. onion salt
2 cups bottle ketchup
1/2 t. horseradish
1/4 cup worcestershire
1 t. lemon juice
1 T. dry mustard
1 t. brown sugar
1 cup Italian dressing
1/2 t. salt
How to prepare:
Combine ingredients. Bring to a boil and cook until mixture combines. Use on ribs, chicken or lamb.
