Sunday, December 26, 2010

Garlic Salt and Pepper Crusted Prime Rib

We had family over for Christmas Dinner.

14.25-lb 6 rib Prime Rib.
Slivered a head of garlic.

Inserted them into the fat.

Mixed 3 C Garlic Salt and 3 C Pepper with water to make a
 paste.


On the Egg @ 325*

Letting it rest for 30-min.
While the Prime Rib rested we steamed some Crab Legs

Took off the crust and carved.


The Prime Rib was pulled at the right time it 
looked and tasted perfectly, Jackie's nephew
 Jeff brought 2 bottles of 2004 Tignanello Wine
 one of my favorites it was outstanding as well.


This was a wonderful Christmas Dinner.
Prime Rib sandwiches and Salads next week






















Wednesday, December 22, 2010

Fantastic Tri-Tip

I saw a post of PatioDaddio's and here is what 
1 1/2 T Richard's Holy Smokin Chipotle, 1T 
Better Than Bullion, 2 T Mustard, 1/4 C 
Worcestershire Sauce.
Mixed it to a Schmear


Schmeared on to a Tri-Tip and into the Fridge 
over nigh I had to do another Tri-Tip this afternoon when 
I found out we were having company for dinner,
 it marinated for two hours.


The one on the right marinated overnight.
Grilled for 3-min. rotated 45* for 3-min.
The same on the other side.


Onto a raised grid for 20-min. a side @ 325* 


Internal Temp. @ 127* rested for 15-min. served with 
Potatoes and salad. This is the best and most 
flavorful Tri-Tip that I have grilled to date. 


















Saturday, November 27, 2010

Apple Brined Smoked Chipotle rubbed Turkey

12+lb. Turkey







In the Apple Brine for 24-hrs.

ULTIMATE BRINE FOR TURKEY

1 1/2 cups, Kosher salt**
**See notes below regarding amount of salt
1 1/4 cups, brown sugar
10 whole cloves
3 teaspoons, black peppercorns
1 1/2 gallons (6 quarts) apple juice or cider
(non-alcoholic) the peel from one orange or one
tangerine (colored part only - not white pith)
[optional: 3 teaspoons, dried thyme
and/or 3 teaspoons, dried sage]

Combine all ingredients in a non-reactive pot,
 bring mixture to a boil, lower heat and simmer
 for 15-20 minutes (partly covered). Allow
 brine to cool completely.

Rinse turkey under cool running water, inside
 and out (remove giblets from body cavity).
Pat turkey dry with paper towels, then
immerse turkey in cooled brine.*
Turkey should be completely submerged
 in liquid (place a plate on top of
the bird if necessary to keep it covered with the liquid).

Cover the pot and refrigerate for 8-10 hours
or up to 24 hours. Remove turkey, rinse,
 pat dry, and roast as usual. [See note under
 “basic technique” for extra step to get crispiest skin.]

*Be sure the container used for brining turkey
is non-reactive: use enamel, glass or crockery or
stainless steel - never cast iron or aluminum.
The pot should be just large enough to contain
the turkey (so the brine will be sufficient to cover
the bird).

** NOTE REGARDING THE AMOUNT OF
 SALT IN BRINE: A milder brine may be made,
 which may have a less flavorful result – but if salt
 is a concern (the entire turkey will absorb
only 10-15% of the brine) the amount of salt
may be reduced. For the desired chemical effect
to take place, however, the proportions cannot
be less than 2/3 to 1 cup of salt per gallon
(4 quarts) of water or other liquid.

**TYPES OF SALT: Kosher salt is the
ONLY type of salt to be used in making brine
(it is sweeter and more pure than ordinary table salt).
Kosher salt is available in two varieties.
The most common is flaked salt (example:
Morton Kosher Salt) which has been pressed
into flakes by rollers. The other type is a four
-sided crystal (example: Diamond Crystal Kosher Salt).
 The crystal-shaped salt measures differently
because of its shape. Use about 25% (one quarter)
MORE crystal salt than flaked salt when measuring
for brine or other recipes. The formula is: 1 tablespoon
of regular table salt is equivalent to 1 ½ tablespoons
flaked kosher salt, or 2 tablespoons, diamond crystal
 kosher salt.

***NOTE REGARDING BRINING TURKEYS TO
BE “DEEP FRIED:”
When a turkey will be deep fried
(Cajun style or otherwise), too much sugar
 will cause the bird to blacken on the outside.
It is best, therefore, to use water, rather than
 apple juice or cider, and to greatly reduce the
amount of sugar called for in the above listing of
brine ingredients.

Wiped some Holy Smokin Choptle rub with some butter and rub
 under and outside the turkey.
In the fridge for 12+hrs.
Stuffed with white onion and apple
Injected with Tony Chachere's Creole Butter Marinade


On the Egg @ 325*
After 2-hrs added some Duck Butter ( Butter and duck fat)



Pulled @ 170* interior for a rest
Smoked Turkey
Oven cooked Turkey

This was a wonderful Brined and Spiced Turkey