Date sent: Mon, 28 Dec 1998 16:05:19 EST
Subject: Smoked Turkey recipe
> I have been looking for a method of preparing a turkey for smoking
> on my Weber Grill. I would like to know what to rub the turkey
> with and if there is a recipe I can use to inject into the turkey to
> make it more flavorable?
I am gonna give you a whole buncha info about turkey smoking, so
read all the way to the end.
Smoking a turkey in a kettle grill is not much different from
smoking one in a smoker, which is what I use. The problem lies in
keeping the coals going for as long as it takes to cook a turkey. I
have sometimes had to completely remove the bird after six hours,
empty the ashes, and start over in order to get the heat back up to
cooking levels, then cook for six more hours. It has to cook for 1
1/4 to 1 1/2 hours per pound, until the internal temperature using a meat
thermometer reaches 180° Fahrenheit. If it doesn't get thoroughly cooked,
there is a risk of salmonella.
With a grill that doesn't have a pan to hold liquid, you have to
improvise by making a space in the bottom of your grill after
building your fire and putting your pan of liquid in the space. this gives
you even less room for coals.
4 Injection recipes:
1)If I were going to inject, I'd use something like these:
1/4 c. water
4 T. Worcestershire sauce
1 t. garlic
1 t. onion powder
1/2 t. sage
1/2 t. thyme
Bring mixture to a boil and add 1/4 c. corn oil. Let cool, strain and
2)Use straight honey with just a little water to dilute and about 1/4
stick of butter. Heat this liquid first and inject into turkey every inch
3)Crab Boil oil cut 5:1 with water works well. This would be cajun style. ----------
4)Plain ole Italian dressing. If the chunks of seasoning are too
large to go through your injector, just give them a trip through your
blender. A favorite is "Good Seasons" mix up yourself with oil and
2 TBS kosher salt or sea salt
2 TBS brown sugar
2 TSP ground cinnamon
1/2 TSP dry mustard
1/2 tsp cayenne pepper
Smoked Turkey Brine Marinade
1 gallon water
1 cup kosher of unionized salt
1/2 cup sugar
6 fresh tarragon leaves or 1/4 cup dried tarragon
1 teaspoon black pepper
The water you use should be unclorinated. If you don't have easy
access to good spring water. Boil it first, let it cool and then add all
other ingredients. Mix thoroughly. Place Turkey in large non- metallic
dish and cover completely with brine. Let sit in refigerator for 24 hours
or overnight. Remove Turkey from Brine and dry. Coat with olive oil.
Place in Smoker.
Here are a couple of recipes:
I (Geoff Maw, not Phaed) have found that it takes around 14-16
hours to cook a 10-12 lb turkey during summer and as long as 20
hours during winter, outside air temp makes a big difference. I have never
had a dry overcooked bird yet.
Here Are A Few Tips For You:
* Only Use Kingsford Charcoal!!! The other brands do
not burn evenly or as long.
* When starting the fire do not put to much charcoal in at one
time. Burning smaller amounts as you go along will mean better
heat control and less waste.
* Make sure the turkey is on the top rack and that you keep the
water pan full.
* Add the wood chips during the cooking process (again in small
Smoked "Super Buzzard " Turkey!
By Geoff Maw
1 Fresh Turkey (Completely Thawed)
1 Unpeeled Orange
Combine the Following:
1/4 a Package of Bacon ( Optional )
1/4 Cup Sherry
Put the above in a food processor/blender and reduce till it is of a
paste texture. Clean Turkey and then with fingers gently separate skin
from meat at the breast, sides and leg area's. With fingers place above
past up under the skin evenly. Then cut orange and apple into quarters
and place them into cavity. Place Turkey in smoker, pour red wine or
sherry over top of Turkey, cook and enjoy!!!!!
Here's another one that is partly cooked in the oven to ensure that it is
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups salt
2 cups sugar
cherry or hickory chips
Rinse turkey. Mix equal parts salt and sugar [2 cups each for small
turkey]. Pat this mixture inside and al over bird. Cover with wet
cloth and allow to sit in refrigerator for 1/2 hour for each pound of
bird. [Leaving it sit longer won't hurt it]. Then rinse and truss. Tie
twine around middle of legs and draw both ends up through inside of bird.
Tie a piece of twine from wing tip to wing tip.
Step 1. To give smoked flaver:
Lower turkey into smoker. Smoke using either cherry or hickory
chips for 1 hour for each pound of bird.
Step 2. To ensure that it's done:
Then place bird in roasting pan with a foil tent, but do not cover
tightly. Bake in 225 to 275 ° oven for 15 min per pound of bird. Use a
meat thermometer to determine when done.
Subject: Re: Avacado Eggroll?
Date sent: Tue, 11 Aug 1998 17:37:15
> We recently ate at the Cheesecake Factory and had some wonderful
> "Avacado Eggrolls" they had avacado, cilantro and cheese or
> cheeses(don't know what kind)rolled in eggroll sheets and deep fried and
> served with a sort of sweet cilantro sause. I haven't been able to find
> anything like. Can you help?
Whew! You made us work for this one!
The Very California Avocado Egg Roll
The California Avocado Commission
Recipe developed based on a concept presented in The
Cheesecake Factory menu for Avocado Eggrolls.
1-1/2 lbs chopped red onion
3 tablespoons vegetable oil
3 tablespoons finely chopped garlic
1-1/4 cups fresh lime juice
6 oz chopped dried tomato (packed in oil)
1/3 cup chopped fresh cilantro
1-1/2 tablespoons ground cumin
1-1/2 tablespoons salt
12 medium California Avocados, seeded and
peeled, cut into 1/2-inch cubes (about 6 lbs)
24 egg roll wrappers (6 inches)
Saute onion in oil until soft, about 5 minutes.
Stir in garlic; cook for 1 minute.
Remove from heat; stir in lime juice, tomato, cilantro, cumin, and salt;
fold in avocado.
Cool to room temperature.
For each roll,lay an egg roll wrapper on a work surface with corner at top.
Put 1/2 cup cooled filling in a line from left to right on the center of
the egg roll wrapper, leaving a 1-inch border on each side.
Pull top corner over filling; fold in sides.
Roll once toward bottom corner.
Moisten remaining corner with water; press firm to roll.
Reserve on a lightly floured sheet pan, sealed side down.
Cover and refrigerate until service.
Note: Egg rolls may be prepared to this point a few hours before service.
Deep fry 2 egg rolls at 375 degrees F until golden
brown, about 3 minutes. Cut on the diagonal.
Serve on an appetizer plate lined with lettuce, accompanied by 1/4 cup
black bean salsa, tomato or tomatillo salsa or a sweet-hot dipping sauce.
Date sent: Fri, 14 Aug 1998 04:28:42
> Dear Uncle
> It's me Gianny again, I was wondering if you had any chicken pot
> pie recipes and/or meat pies.
Sorry I didn't get these to you sooner. Here are some chicken pot pie
recipes, both the easy kind and the elegant.
Chicken Pot Pie
Servings : 4
Categories : Main Dishes Poultry
3 pounds chicken
1 can French onion soup
1 large carrot
1 large celery
Flour to thicken gravy
1 double crust
Preheat oven to 400 degrees. Simmer whole chicken in water with
carrot and celery until done, 1 1/2 to 2 hours. Pick meat off and
cut into bite-size pieces. Refrigerate chicken and broth separately
overnight. Next day, remove fat from broth as well as carrots and
celery. Add onion soup and bring to boil. Thicken gravy with
flour-water paste. Strain gravy to remove onions. Put chicken in
bottom crust. Pour gravy on top. Place top crust and bake at 400
degrees for 30 minutes.
Broccoli-Chicken Pot Pie
Recipe By : California Culinary Academy
Serving Size : 4 Preparation Time :1:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound broccoli -- cut into florets
4 tablespoons butter
1 whole onion -- diced
2 cloves garlic -- minced
4 tablespoons flour
2 cups chicken stock -- or milk
1 1/2 teaspoons salt
1/2 teaspoon pepper -- freshly ground
1 1/2 teaspoons dried thyme
1/8 teaspoon ground nutmeg
4 ounces roasted red peppers -- (1 jar drained, diced)
3 halves skinless chicken breast -- cooked and shredded
1 sheet prepared puff pastry -- thawed
1. In a large saucepan, bring 4 quarts water to a boil. Blanch
broccoli floret in boiling water until bright green (3 minutes).
in a colander and drop into ice water to stop cooking and set color.
Pat dry and reserve.
2. In another large saucepan over medium heat, melt butter. Sauté
onion and garlic until onion is translucent but not browned (3 to 4
minutes). Whisk in flour and cook until mixture thickens and starts
turn golden brown (about 2 minutes). Whisk in stock and cook,
constantly, until thickened (about 3 minutes). Season with salt,
pepper, thyme, and nutmeg. Stir in reserved broccoli, roasted peppers
and shredded chicken.
3. Preheat oven to 400 degrees F. Butter a shallow 2-quart baking
dish. Fill with broccoli-chicken filling. Roll out puff pastry sheet
slightly larger than baking dish. Brush edge of underside of pastry
with egg wash (1 egg yolk and 1 tablespoon water, beaten toghter);
over filling and press pastry edge all around to adhere to baking
dish. Brush top of pastry with egg wash. Bake until pastry has puffed
slightly and is golden borwn (30 to 35 minuts). Serve immediatley.
Per serving: 384 Calories; 15g Fat (35% calories from fat); 46g
Protein; 17g Carbohydrate; 128mg Cholesterol; 1582mg Sodium
Easy Chicken Pot Pie
6 chicken breast halves
1 can of cream of mushroom soup
1 can of green peas, drained
1 can of sliced carrots, drained
1 can of whole kernel corn, drained
salt and pepper to taste
1 small onion sliced
Boil chicken and the onion in enough water to
cover them. When done, remove with a slotted
spoon and reserve broth. Cube chicken.
Place in the bottom of 1qt. casserole and
then put the cooked onions on top of the
chicken. On top of that, pour on the
carrots, then the peas, and then the corn.
Salt and pepper casserole generously to
taste. Mix the soup and one soup can of the
chicken broth and pour over the whole
CRUST: 1c buttermilk
1c *PLAIN* flour
6 Tbsp. margarine
Melt margarine and add to flour and butter-
milk. Stir until smooth and then spoon over
Bake at 400 degrees for 45 minutes to one
hour or until the crust browns and the
filling is bubbly. Serves 4. The leftovers
Subject: mushy peas
Date sent: Sun, 14 Nov 1999 11:09:56 -0000
> Hello. Tony from Camden here. I run a restaurant and we're looking for a
> decent recipie for homemade mushy peas and baked beans in tomato (or any
> other!) sauce. Can you help. It would be much appreciated. Thanks, Tony.
First, the beans, a very tasty recipe using canned beans:
2 lg. cans pork and beans
2 c. ketchup
1/2 c. brown sugar
1/4 c. molasses
1/2 lb. bacon pieces, not cooked
1 green pepper, chopped
1 onion, chopped
1 can pineapple tidbits, drained
1 tbsp. Worcestershire sauce
Mix all together and either bake in the oven at 300 degrees for
4-5 hours or put in your crock pot. It will thicken as it cooks.
Old Fashioned Baked Beans
1 lb. dry navy beans
6 c. cold water
1 tsp. salt
1 (8 oz.) pkg. bacon
1/2 c. brown sugar, packed
1/4 c. molasses
1 med. onion, cubed
2 tsp. dry mustard
Rinse beans. Combine beans and water in a large saucepan or
Dutch oven. Cover, heat to a boil; boil 2 minutes. Remove from
heat and let stand 1 hour or overnight. Add salt, simmer partially
covered 1 hour or until beans are tender. Drain, reserving liquid.
Cut bacon into 1" pieces. Combine bacon, brown sugar,
molasses, onion and dry mustard with beans in Dutch oven or 2
quart bean pot. Add 1 3/4 cup reserved liquid. Bake, uncovered in
300 degree oven for 5 hours. Add additional water if necessary.
Makes 12 (1/2 cup) servings.
The mushy peas are a problem. The kind of peas that "mushy
peas" are made from are not readily available in the U.S.
(Marrowfat peas) I don't know where you live, but if you live in a
large enough city to have a British foods specialty shop, you can
buy canned mushy peas or dried marrowfat peas and make your
own. I hoped to find that some ordinary kind of American peas
could be substituted in the recipe below, but no such luck.
There are two varieties of peas in Britain today; the immature
garden pea and the mature dried pea. Both are British and both are
mainly grown in eastern England, but there the similarity ends. The
garden and dried pea are two very different varieties of pea. The
dried pea is the marrowfat pea which is allowed to dry naturally in
the fields before it is harvested. It is called Marrowfat because it is a
plump pea - not a fatty pea! The Maro variety of dried pea originated in
Japan and was introduced to England one hundred years ago. The Japanese
asked the English to grow these maro peas for them as England's climate
was so good for pea growing. They said that they wanted fat maros - good
plump peas. Thus they became known as marrowfat peas. Today marrowfat
dried peas as sold loose in 500g or 1kg bags, or for convenience, they
are processed and sold in 142g, 283g or 550g cans.
225 g dried marrowfat peas
1/2 teaspoon bicarbonate of soda
15 g unsalted butter
freshly ground black pepper
In a large basin, soak the peas overnight (or for at least 4 hours)
in three times their volume of cold water, with the bicarbonate of
soda. Rinse the peas well and put them into a medium saucepan
and cover with cold water. Bring to the boil and thenreduce the
heat to simmer for approximately 1 1/2 - 2 hours stirring from time
to time, until the peas are cooked and have fallen to a softened
mush. If they appear too wet, continue cooking over a low heat to
drive off any excess moisture, but take care to keep stirring, to
prevent them burning on the base of the pan. Beat in the butter,
salt and pepper to taste. Yield: 4 servings
Date sent: Sun, 14 Nov 1999 14:56:41 -0800
> Help please,
> I am looking for a "sugar cookie" recipe that you roll the dough out and
> cut with cookie cutters. Oddly enough I can't find anything anywhere
> that has been what I am looking for.
> Thank you for your help,
Well, I found over 1400 sugar cookie recipes. See if the one below
is what you seek. If not, give me more details and I'll try again.
1/2 c. butter
1/4 c. milk
2 tsp. baking powder
1 c. sugar
1/2 tsp. vanilla
1/2 tsp. salt
2 1/4 c. flour
In large bowl, mix butter and sugar with a wooden spoon. Stir
until well mixed. Stir in egg, milk and vanilla. In medium bowl,
stir together flour, baking powder and salt. Stir into sugar
mixture until well blended. Cover and chill dough in refrigerator
for about 1 hour. Turn oven to 375 degrees.
Lightly dust counter and rolling pin with flour. Roll out dough a
little at a time, and cut out with cookie cutters. Place them on a
cookie sheet. Put cookie sheet into oven. Bake 10-12 minutes.
Remove from oven. Use pancake turner to put cookies on rack to
cool. Decorate as you like. Yield: 30 cookies.