Hi folks!
Well, this one's really hot off the smoker. Made it last night and can't wait to share. It turned out so good I even forgot to take some decent pics
I like trying out different ideas for brines and injection solutions, and have done quite a lot of those. But let me tell you - this one does take them all! Brown stock is, simply said, a reduced beef stock, quite a basic liquid in all professional kitchens. A friend of mine, chef of one of Israeli top restaurants, gave me a brilliant idea how I can adapt it for a "home use", so here's both the basic recipe and a way to store it, safely, for quite a period of time.
The below is for a bit over 1/2 gallon of the stock.
Move the whole content of the pan to a saucepan, add the water and the spices, bring to a boil, then - reduce the heat and cook for another 4-5 hours, until reduced to 1/2 gallon. From time to time, skim the stock.
Once done, strain the stock through a fine mesh, and here comes that brilliant idea I mentioned. I pour the stock into ice cube trays and freeze them. Then wrap with a plastic wrap and, stored frozen, it can last for couple of months.
So, now to the injection solution... For 2 turkey thighs I used 6 cubes of my stock, 1 tbsp of Worcestershire sauce and about 1 cup of water. Injected it all over the meat, and then smoked for 4 hours on 225F, on peach and pecan wood, 50-50. IT - 165F.
Just look at how juicy they turned out!
Cheers!
Ed
Well, this one's really hot off the smoker. Made it last night and can't wait to share. It turned out so good I even forgot to take some decent pics
I like trying out different ideas for brines and injection solutions, and have done quite a lot of those. But let me tell you - this one does take them all! Brown stock is, simply said, a reduced beef stock, quite a basic liquid in all professional kitchens. A friend of mine, chef of one of Israeli top restaurants, gave me a brilliant idea how I can adapt it for a "home use", so here's both the basic recipe and a way to store it, safely, for quite a period of time.
The below is for a bit over 1/2 gallon of the stock.
- 3-4 lb beef bones (preferably - marrow)
- 2 tbsp vegetable oil
- a bit less than gallon of cold water - acc. to my calculations (and I count in metric here) it's about 0.8 gallon
- 4 tbsp onion, roughly chopped
- 2 tbsp celery, roughly chopped
- 1 carrot, roughly chopped
- 1 tsp tomato paste
- 1 oz bacon or any other smoked meat, chopped
- 1/2 tsp salt
- 1/2 tsp ground white pepper
- 1 bay leaf
- 10-12 allspice berries
Move the whole content of the pan to a saucepan, add the water and the spices, bring to a boil, then - reduce the heat and cook for another 4-5 hours, until reduced to 1/2 gallon. From time to time, skim the stock.
Once done, strain the stock through a fine mesh, and here comes that brilliant idea I mentioned. I pour the stock into ice cube trays and freeze them. Then wrap with a plastic wrap and, stored frozen, it can last for couple of months.
So, now to the injection solution... For 2 turkey thighs I used 6 cubes of my stock, 1 tbsp of Worcestershire sauce and about 1 cup of water. Injected it all over the meat, and then smoked for 4 hours on 225F, on peach and pecan wood, 50-50. IT - 165F.
Just look at how juicy they turned out!
Cheers!
Ed