BBQ question to coal or not to coal

[RoTaRyBoYz]

thanks.. I found a recipe online that called for 5 spice powder.. Tomorrow I'll try looking for that in the Asian market

[X_Factor]

recently i started using white pepper powder and whole black peppercorns that i grind myself...big difference wrt to flavor and the normal powderd type and its really strong

Wing Sing on Charlotte street has some really nice stuff for cooking

[X_Factor]

how u all think, gettin minced chicken, with eggs, bread crumbs, maybe cheese seasonings etc
stuffed into a large yellow bell pepper, baked for about 10mins for the filling to set

then slicing and grillin them?

[SR]

good luck in keeping it together

[pugboy]

you might as well make a fattie
wrap it in saran wrap and then twist like a dinner mint to tighten it up
grill the whole thing. make sure its cooked thru to 165+

http://www.smokingmeatforums.com/forums ... hp?t=69819

[RoTaRyBoYz]

Fryer is assembled and ready to rock!!

They calling for showers on christmas day, so it looks like this bird will be getting cooked sooner than expected.

I'm ditching my idea for the asian style marinade and going with a more tried & true recipe.
http://allrecipes.com/recipe/deep-fried ... etail.aspx


1 (16 ounce) bottle Italian dressing
1/2 cup cayenne pepper
1/2 cup black pepper
1 cup Creole seasoning
2 tablespoons garlic powder

[img::]http://img85.imageshack.us/img85/8348/turkeyfryer.jpg[/img]

[X_Factor]

i bought some marlin slicestoday , whats a good way prepare and cook that?

[pugboy]

you brining that turkey ?
I have been looking for a non-butterball turkey to try brining as the experts claim that is the way to do a good turkey but so far can't find one locally and I not gonna bother with the crowds at this stage anyway

I think marlin is a dryish fish, so you might have to cook it fast
according to the eco people you not supposed to eat marlin though

[RoTaRyBoYz]

I brined one last year as per Alton's directions, but that one was baked.. I plan to rub & inject this bird

I'm going with a 12lb butterball

[RoTaRyBoYz]

Yes, I'm in favor of catch & release of big game fish... This is coming from an avid fishman

[RoTaRyBoYz]

Well fellas, it was a success!!! I didn't burn down the house and I will never bake a turkey again.. Ah think I done eating chicken too... Fry Turkey is the bomb!!

I went to buy an organic, free range bird but couldn't find one small enough to fry (12lbs). I ended up buying a Butter Ball and followed the recipe above and that bird came out perfect. The skin was dynamite and the meat was juicy and full of flavor. Italian dressing needed to be blended inorder to pass though the marinade injector because the junks of bits in there kept clogging the needle.

Notice the fire extinguishers & a bucket of water just incase

[RoTaRyBoYz]

I did 2 birds. One for us and one for a pardner... I fried (experimented) on his bird first, then I fried mine

*tip - Get the oil 25-30 degrees above 350 to compensate for excessive temperature drop when you drop in your bird.. If the temps drop to much yuh bird could start to absorb the oil.

I didn't let it drop under 300 and I maintained a 340-350 @ 3 mins per LB

[X_Factor]

hahaha, that coat hanger looks familiar!!

like u taped alton's episode on this

lol

i just did some of this today


and this is the marlin

[pugboy]

looking good, I want to try this also.
I see costco and a number of places selling the frying rigs
you used peanut oil ?

[RoTaRyBoYz]

Homedepot have the frying kits for $69.. It comes with the hook, hanger, pot, termometer & burner. Well worth it

Costco have peanut oil for $29 for 5 gallons..

[SR]

welcome to the world of moist turkey breast that does not dry out the day after in the fridge


350 is ideal and 3 -4 min per lb

butterball works great

[teems1]

looks like a man following the gospel according to Alton Brown...

nice nice

[RoTaRyBoYz]

Alton is the man bro... I didn't use a rope & ladder

Last week I was speaking to a fireman and he told me to be extra careful because turkey frying ain't no joke, so I broke out the extinguishers to be on the safe side..

I'm very happy with the outcome. I'll be do another one on news years day

X_Factor, that Marlin looks great... yuh making me feel to go out and buy a Tuna steak.

Speaking about sea food. This frying kit will come in handy when we go up to Capecod. I can get fresh lobster, clams, shrimps etc and steam then up on the beach. I just need to get a steam basket for the pot. What's better than fresh seafood steamed with sea water.

[X_Factor]

the marlin tasted pretty decent eh, but the meat was a bit tough
i'll try king fish next time

btw, ur deep fryer looks like a wicked set up!!....so im guessing deep frying the turkey is the way to go now?....cause i never really liked it due to how dry it was
now u can experiment wit the chinese style turkey

amazon has a bayou 30qt fryer for 56$ but shipping gonna be a killer (20lbs)
but might seriously consider it around this time next yr
how large is urs btw?....

anyone ever tried cooking scallops?
i tasted it for the first time earlier this yr in red lobster and i was in awe about how soft, and seriously sweet that was, it is the best seafood i've eaten!!....
like a mixture of local cray fish and crab meat mixed into 1

i saw them selling it in Xtra foods but the bag costs about $300.00
and i dont really wanna spend that $ and it doesnt come out good
there are online recipes, but i just want first hand experience nah

[RoTaRyBoYz]

I have a 30qt el cheapo kit that I picked up in home depot... Boy, I only buy this because I could use it as a portable steamer for when we go beach etc. Yuh could just buy a tall stock pot and use a ring stove. The hook and hanger is easy to make, or maybe you can find one locally.

A decent 32qt aluminum stock pot was around $40....

Scallops are easy to cook, just be sure not to over cook them... shrimp, scallops etc is easy to over cook.

[X_Factor]

anyone ever saw minced lamb meat selling?

[SR]

try xtra foods gb

[RoTaRyBoYz]

I think next weekend I'm going to make an attempt at frying a duck... First I'll have to blow some air between the skin & flesh (air compressor) then season and steam it to render most of the fat. After steaming, the chinee man instructed me to hang it up to dry for 5-6 hrs then season again and drop it in the oil. Chop it up once it done fry and toss it around in a wok with plum sauce.

It don't sound to bad

[Strauss]

but what about uneven cooking of the meat due to hotspots when using a charcoal grill

i agree coals do add a smokiness flavor to the meat

The thing about good tasting food : it's not perfectly even.

It's the imperfections that really makes BBQ real. The burnt ends, the spots missing some flavor (tiny) and the places where the seasoning is strong.. or where the sauce is most.

That's why a robot can't make BBQ as good as we do.

[SR]

yuh have a point there

trini bbq

[RoTaRyBoYz]

speaking of Trini BBQ, anyone care to share their BBQ sauce recipe??

All of my attempts have ended up in failure.. I used Ketchup, Hoisen sauce, sugar, soy sauce, lil mustard & some other stuff.

Somehow I feel my sauce lacking the true trini BBQ sauce taste Yuh think is the NY water?

[SR]

woooosester sire

angostura bitters
paprika
cayanne pepper
black pepper


among other things


varies depending on the meat and ocassion

[Strauss]

speaking of Trini BBQ, anyone care to share their BBQ sauce recipe??

All of my attempts have ended up in failure.. I used Ketchup, Hoisen sauce, sugar, soy sauce, lil mustard & some other stuff.

Somehow I feel my sauce lacking the true trini BBQ sauce taste Yuh think is the NY water?

I normally sautè a little fresh seasoning, garlic etc first, then add the sauces, pepper. That will bring out the flavor more. Add some pineapples (cut small) and cook for about 10mins on low heat. And add more stuff to balance it out cuz Im always tasting it.

[RoTaRyBoYz]

^ will try that.... I have a slammin homemade pineapple base glaze that good for grilled meats. It's similar to TGI's JD sauce.

I'll post up the recipe one of these days

[MBC Autotronix]

dis mite be a chupid question, but all yuh does use Ketchup in allyuh sauce? Or allyuh think it does spoil the taste ? or `true` bbq sauce doesnt comprise of ketchup in it,just those `off the shelf` bbq sauces. ??