I did a second cook of yardbirds on Saturday, and this time I left the skin on....
Used a new rub that my wife found on the web called "Smoked Turkey Rub". Which can be found posted here:
I also did an injection marinade:
Beer and Butter Chicken and Turkey Injection Marinade
I went a bit heavy on the Tabasco sauce, and it came through nicely in the finished product.
Here are the birds ready to put in the smoker
A couple of hours into the cook:
Sitting out resting:
And the money shot with a new recipe for cauliflower and what my wife calls a winter salad:
Cooked the chickens on the Rec Tec @225-235 for about 5 hours to an IT of 165 degrees before pulling them.
The recipe for the cauliflower is:
Smokey Cauliflower
Ingredients
1 large head cauliflower, broken into 1-inch florets (about 9 cups)
2 tablespoons olive oil
1 teaspoon smoked paprika
3/4 teaspoon salt
2 garlic cloves, minced
2 tablespoons minced fresh parsley
Directions
1. Place cauliflower in a large bowl. Combine the oil, paprika and salt. Drizzle over cauliflower; toss to
coat. Transfer to a 15x10x1-in. baking pan. Bake, uncovered, at 450° for 10 minutes.
2. Stir in garlic. Bake 10-15 minutes longer or until cauliflower is tender and lightly browned, stirring
occasionally. Sprinkle with parsley.
The winter salad consists of :
Spring greens
Fresh blue cheese
Dried cranberries
Homemade Rosemary Basil Parmesan croutons
Toasted pecans
And a balsamic vinaigrette dressing.
All in all it was extremely good. The chicken was very moist and you could taste a bit of heat from the injection marinade. And the cauliflower side was pretty nice also, and what can I say about the salad....it has been a staple around here for years.
Thanks for Lookin'
John
Used a new rub that my wife found on the web called "Smoked Turkey Rub". Which can be found posted here:
Turkey Breast Roasts (Qview - Heavy PICS)
I did 2 turkey breast roasts yesterday, I used two different rubs and methods again. So one was a recipe from Jeffs newsletters: https://www.Smoking-Meat.com/may-11-2017-smoked-turkey-roast-for-mothers-day And the other was using a rub recipe my wife found (getting her into smoking as well)...
www.smokingmeatforums.com
I also did an injection marinade:
Beer and Butter Chicken and Turkey Injection Marinade
- 1/4 lb. butter
- 6 ounces of beer (We recommend a wheat beer or pale ale, but feel free to experiment here!)
- 2 Tbsp. Tabasco sauce
- 2 Tbsp. Worcestershire sauce
- 2 tsp. garlic powder
- 2 tsp. onion powder
I went a bit heavy on the Tabasco sauce, and it came through nicely in the finished product.
Here are the birds ready to put in the smoker
A couple of hours into the cook:
Sitting out resting:
And the money shot with a new recipe for cauliflower and what my wife calls a winter salad:
Cooked the chickens on the Rec Tec @225-235 for about 5 hours to an IT of 165 degrees before pulling them.
The recipe for the cauliflower is:
Smokey Cauliflower
Ingredients
1 large head cauliflower, broken into 1-inch florets (about 9 cups)
2 tablespoons olive oil
1 teaspoon smoked paprika
3/4 teaspoon salt
2 garlic cloves, minced
2 tablespoons minced fresh parsley
Directions
1. Place cauliflower in a large bowl. Combine the oil, paprika and salt. Drizzle over cauliflower; toss to
coat. Transfer to a 15x10x1-in. baking pan. Bake, uncovered, at 450° for 10 minutes.
2. Stir in garlic. Bake 10-15 minutes longer or until cauliflower is tender and lightly browned, stirring
occasionally. Sprinkle with parsley.
The winter salad consists of :
Spring greens
Fresh blue cheese
Dried cranberries
Homemade Rosemary Basil Parmesan croutons
Toasted pecans
And a balsamic vinaigrette dressing.
All in all it was extremely good. The chicken was very moist and you could taste a bit of heat from the injection marinade. And the cauliflower side was pretty nice also, and what can I say about the salad....it has been a staple around here for years.
Thanks for Lookin'
John