Steven Raichlen's Barbecue! Bible

Posts Tagged ‘turkey’

Barbecue University

Turkey’s Second Coming

Turkey’s Second Coming

Forget about Thanksgiving dinner. I can’t wait until the day after Thanksgiving for leftovers. When else during the year can you look forward to turkey soup, turkey liver pate, smoked turkey sandwiches, and turkey hash in a single day? All this month, I’ve been telling you some of my favorite ways to cook turkey on the grill. You’ve mastered my spit-roasted adobo-marinated Cuban turkey with mojo. You’ve brined the bird in bourbon and smoked it over maple...

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Planet Barbecue

The Raichlen Thanksgiving Menu

The Raichlen Thanksgiving Menu

Talk about irony. Ever wondered how turkey, that centerpiece of the American Thanksgiving feast, came to be named for a Muslim country in the Near East? Turkey was, indeed, native to the Americas—hunted in the wild by Massachusetts Indian tribes and domesticated on the Yucatan Peninsula by the Mayans. But when it came to marketing this New World food in Europe, the 17th century explorers and merchants named it for what had been a source of exotic foods and luxury goods for centuries:...

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Barbecue University

The Secrets to the Best Thanksgiving Turkey Ever

The Secrets to the Best Thanksgiving Turkey Ever

Desperate times call for desperate measures. Especially when it comes to turkey. In our collective quest to find an antidote to the dry birds of Thanksgivings past, most of us have tried—at least once—a number of unconventional cooking techniques. Draping butter-soaked cheesecloth over the breast, for example. Or awkwardly flipping the bird from back to front and front to back as if it were a restless sleeper in the oven. Roasting the turkey in a buttered paper grocery bag....

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Barbecue University

Beer Can Turkey for Thanksgiving

Beer Can Turkey for Thanksgiving

You wouldn’t, would you—not with America’s most revered culinary emblem—Thanksgiving turkey? In this age of culinary iconoclasm, shouldn’t a few classics remain sacred? So don’t let a man with a can even get near a fowl so profoundly American, Benjamin Franklin wanted to make it our national bird. Well, recent times have broadened our definition of icons—and turkey. The latter has been ground into burgers, stuffed into hot dog and sausage...

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Barbecue University

Spit-Roasted Thanksgiving Turkey That’s Got Mojo

Spit-Roasted Thanksgiving Turkey That’s Got Mojo

For me, the big question for Thanksgiving is what’s the best way to cook turkey. Over the years, I’ve tried dozens of methods, from roasting, baking, braising to deep-frying. As you might imagine, my current favorite method involves building a fire—specifically, firing up a smoker or a grill. Over the next month, I’ll be sharing with you my favorite live-fire cooked turkeys. To get you started—here’s a adobo-marinated, mojo-sauced,...

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TURKEY

TURKEY CHRONICLES Like most Americans, we cooked turkey on Thanksgiving. More precisely, we cooked three turkeys--two that I had pre-ordered from the Farm Institute on Martha's Vineyard, and an organic bird from the supermarket. I was curious to see if the heritage birds were worth their exorbitant cost, which included shipping to Miami: They were. And how they compared to a more commercial gobbler: They were leaner and firmer, but with a noticeably...

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BEER CAN TURKEY

BEER CAN TURKEY  Raichlen fan Steve Hoch of Wheaton, Illinois, made a beer can turkey for Thanksgiving, and decided to reprise his success for Christmas. (That's his Thanksgiving bird above.) He reports he took advantage of every opportunity to keep the turkey moist. He first brined the bird, then positioned it on a 16-ounce can of beer (drained of half its contents). Steve also poured turkey broth into the drip pan and sprayed the bird with...

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HAPPY THANKSGIVING

HAPPY THANKSGIVING, EVERYONE! One thing is a given at a Raichlen family Thanksgiving: A smoke-roasted turkey will be the centerpiece of the holiday meal. One of our favorites was this Orange-Brined Turkey perfected on the set of Steven's television show, Primal Grill (see a still shot of the filming above). And the leftovers, served on a sandwich with Orange Mayo, were killer. Normally, smoking is done at lower temperatures, typically 225 to 250...

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JERKY

JERKY, REDUX We had no idea when we published the jerky edition of "Up in Smoke" recently that it would generate such a great response. Jerky, it seems, has a huge legion of fans. (Sign up here for the free monthly newsletter: see the white newsletter link on the left.) One of those fans is Steven's colleague in barbecue, Nancy Loseke, who recently wrote an e-book on jerky for Traeger Pellet Grills. (Her Texas 075, loaded with smoking meat, is...

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GIFT – BBQ U

FOR THE HOLIDAYS: BBQ U GIFT CERTIFICATES  Many of you have asked about gift certificates for BBQ U. Well, here they are for the June 8-11 and June 12-15, 2011, sessions. This is the most ambitious class yet, covering Icons of Barbecue, Grilling with Edge, and Global Tailgating. Learn how to prepare coffee-rubbed brisket, fire pit ribs, whole fish in a salt crust, bourbon-brined turkey, Kobe-style beef sliders, grilled lobster, lemongrass...

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