Smokin Dirt: turkey

Showing posts with label turkey. Show all posts

Friday, November 29, 2013

Tuesday, June 25, 2013

Spatchy Chicken and sliced crispy taters

Cranked up the Mini-WSM with 365 Lump, cherry wood. I took out the clay diffuser and poured on the heat

Look at that nice TBS!!!

Seasoned with chipotle powder, garlic, Smoked Serrano Salt, and CBP.

Golden brown Crispy skin delight!

Devil Bird!!!

Slice the taters about 3/4 of the way through. Coat inside and out with EVOO, Smoked Serrano Salt, CBP.

Onto the gasser @ 450* for 45mins-one hour.

Crispy skin taters!!

Dripping goodness!!!

Enjoy!!!!

Wednesday, June 12, 2013

Fired up the gas grill last night. Put a small load of apple pellets in the 12" AMNTS. Mixed boxwood basil and fresh chives from our garden into the ground turkey and made patties. Meant to mix in some feta cheese but I forgot

That would have been awesome! Sliced some taters and seasoned with smoked Serrano salt, boxwood basil, chives and black pepper, a few slices of butter wrapped in foil and onto the grill. Also grilled an ear of white corn in the husk.

Forgot about the grilled onions!

Enjoy!!!!

Friday, May 31, 2013

Smoked Turkey soup

Was going to make Turkey pot pie, but was missing some important ingredients. Then I thought I'll make turkey and dumpling stew. Yep was missing the same ingredients for the dumplings as I was for the crust. Flour's kind of important. Ended up with smoked turkey soup and hot dog bun cheese bread.

Tuesday, May 28, 2013

Thanksgiving in May

First and foremost, a big Thank you to all of our current and past Military personnel.

For this smoke I ran the GOSM @ 275*-280*. 12" AMNTS loaded with apple. Took approx 4 hours to hit the IT. Weather was rainy, and about 50*, 5-10 knots of wind.

12" AMNTS fired up and burning away. I accidentally dumped the sand out of my water pan, so I did not have any for this smoke. The 18" AMNTS was in the smoker so I just left it there. It is sitting on a cast iron griddle that I use as a heat deflector. The foil pan was there to catch the drippings and also to protect the AMNTS from being dripped on. Later I added the veggies we roasted.

If you look close you can see the TBS

I brined the bird overnight in a concoction of apple juice, salt, brown sugar, bay leave, pepper corns, garlic. I didn't have time to air dry the bird so I just rinsed and then rubbed the bird down. Smoked Serrrano Salt, pepper, garlic and Italian seasoning.