Here is the recipe for my chili that appears in BeeR the magazine.
I grew up all over the place and was introduced to hot food at a young age.
My wanderings took me to Texas for a while. It was there I learned that true
chili is not some form of *******ized spaghetti sauce or that abomination
eaten with zeal in Cincinnati.
Chili is basic food. It is, in fact, one of the four food groups along with
coffee, bagels, and beer. Meat, onions, chiles. What could be simpler,
right? But then why is the perfect chili recipe so elusive? Well, I'll tell
ya. It's because people get too far away from the basics and mix in
influences from cultures that have no business making chili. Cultures like
New York and that large flat area between Pittsburgh and Denver. There are
two styles of chili; Texas and New Mexico. Bad Attitude is from Texas.
One aside. Watch the spelling. C-H-I-L-I is made with chili. C-H-I-L-E is:
1.God's greatest gift to humans
2.a country named after our favorite fruit, and
3.how mothers pronounce, " Chile! Gitchyer butt over here!"
This recipe comes from years of Friday afternoons dedicated to
cards-beer-blow-off-steam sessions while at dental school in south Texas. We
used venison and pork, but any vertebrate is fine. (Armadillo is not allowed
in Texas as it is the Official State Critter and has been granted asylum
from the chili pot.) Vegetarian chili? Is that like jumbo shrimp? Military
intelligence? Legal ethics? Painless dentist?
Chili is not supposed to be blow your head off hot. I have two criteria for
proper
heat:
1.I should sweat under my eyes.
2.I should be able to eat the whole bowl without stopping to cool off.
There is supposed to be a lot of chili flavor and no tomato flavor. This can
only be had through high quality chili powder and fresh roasted peppers.
To bean or not to bean? That is the question for people that like to discuss
things like the meaning of life. Or how many angels can do the Cotton Eyed
Joe on the head
of a pin. Or is there a limit to Deion $anders' ego. If you are going to
bean, pintos and black are good. Kidney beans are a sin.
In time, this recipe has taken on a life of its own. It has been known to
change major weather patterns, cement faltering relationships, depose minor
dictatorships, and affect the outcome of the Superbowl. Remember to use its
power for good.
Bad Attitude Chili
2 lb. pork roast -- cut into 1" pieces
2 lb. cheap ground beef -- (You'll need the fat. This isn't health food.)
1/2 cup GOOD chili powder
1 HUGE onion -- roughly chopped
1 head garlic -- minced
8 New Mexican green chiles -- roasted, peeled, seeded, chopped.
1 TB hot Hungarian paprika -- (This is legal. Paprika is a chili.)
1 TB. ground cumin
4 beef boullion cubes
1 28 oz can crushed tomatoes -- (Don't worry. You won't even know they are
there.)
1 bottle amber Mexican beer -- (Dos Equiis, Noche Buena, or any Oktoberfest
will do.)
1/4 cup bourbon -- (This is one of those things that just happened.)
2 squares bitter baker's chocolate -- (Not as weird as it sounds.)
salt to taste
Sauté 1/4 of the garlic and onions until translucent. Add 1/4 of the meat,
chili powder and brown. Salt the meat while cooking. Put into your chili
pot. Cast iron is best. Repeat until all the meat is done.
Put the rest of the ingredients in your chili pot and simmer for an hour.
As in any recipe, the amount of ingredients is variable. Add more of
anything you want, especially chiles.
You now have the power. Use it wisely. The eyes of Texas are upon you!
Kit Anderson
Basic Dry Rub For Barbecue
From: The Only Texas Cookbook, Texas Monthly Press, 1981
By: Linda West Eckhardt
3 tbs. salt
3 tbs. black pepper
3 tbs. paprika
For ribs you may add:
1 tbs. lemon powder
6 tbs. sugar (Remember to watch for flameups if you choose to add sugar-it
burns)
For chicken you may add to the basic rub:
2 tbs. garlic powder
2 tbs. dry mustard
1 tsp. crumbled bay leaf
TEXAS TABLE SAUCE FOR BARBECUE
From: The Only Texas Cookbook, Texas Monthly Press, 1981
By: Linda West Eckhardt
Sauce for 6 pounds of meat
If you are barbecuing with a dry seasoning and/or with the mop sauce you may
still wish to serve a sauce at the table. The way I get that good smoky
flavor in the table sauce is to cook it on the edge of the grill for an hour
or so while the barbecue is going. I have a personal aversion to bottled
smoke, but do like the table sauce smoky. Cooking the sauce outside will
produce the desired effect. You may notice a few ashes floating up into the
sauce, So what? Stir them in. If you wish to make this sauce inside, add a
little artificial smoke if you like, but don't compare it to that cooked
outside,
This sauce will keep well in the refrigerator. You can use it for oven
barbecuing if you keep the temperature low, say about 275', and cover the
meat, but never use this sauce for outside barbecuing. It will char meat
because it contains both sugar and tomatoes.
3/4 cup cider vinegar
3/4cup warm water
1 tbs. salt
1 tsp. coarsely ground pepper
1 tsp. Hungarian paprika
2 tbs. dark brown sugar
1 tbs. dark molasses
3 tbs. dry mustard
1/2cup catsup
1/4 cup chili sauce
3 tbs. Worcestershire sauce
1 clove garlic, pressed
2 tbs. onion, minced very fine
1 cup butter
In a 2-cup measure, combine vinegar and water, Stir in salt, pepper,
paprika, brown sugar, molasses, and dry mustard. Set aside to steep.
Combine catsup, chili sauce, Worcestershire sauce, garlic, onion, and butter
in medium-sized saucepan. Raise to a boil over medium-low heat. Stir in
vinegar water. Transfer to outside cooker and simmer uncovered for 1 hour
or so, stirring from time to time. (If cooked indoors, simmer about 30
minutes.) Store covered in refrigerator. Serve hot with barbecue.
Chicken Alla Diavola
Like all the Tuscan grilled fare, this one is supremely simple, consisting
of chicken marinated in fresh lemon juice, extra virgin olive oil and a
generous dose of cracked black peppercorns. The only tricky part is
spatchcocking the chicken, that is removing the backbone and opening it up
like a book.
1 chicken (3 1/2 to 4 pounds)
For the marinade:
1/4 cup freshly squeezed lemon juice
1/4 cup extra virgin olive oil
1 tablespoon cracked black peppercorns (or to taste)
coarse sea salt
Wash and dry the chicken. Place chicken breast side down on a cutting
board. Using poultry shears or a cleaver, cut out the backbone (You'll need
to make cuts on both sides of the bone, running the length of the bird to
remove it.)
Open the chicken like a book. Using a sharp paring knife, score the top of
the breast bone. Run your thumbs along and under thesides of the breast
bone and pop it out.
Lay chicken out flat. Cut a 1-inch slit in the center of the lower half of
each side. Turn bird over and stick the end of each drumstick through the
slit.
Breathe a sigh of relief-the hard work is over-the chicken is now officially
spatchcocked Remove any lumps of fat.
Combine lemon juice, olive oil, and pepper in a non-reactive baking dish.
Stir to mix. Add spatchcocked chicken and marinate for at least 30 minutes
or as long as 2 hours, turning a couple of times.
Build the fire. Oil the grill. Rake a 1-inch layer of glowing coals
beneath it. Spread the chicken out on top.
Grill the chicken until cooked, starting skin side down, 6 to 8 minutes per
side, adding coals as needed. Move the chicken from one side of the grill
to the other to prevent scorching from flareups. Baste the chicken with any
excess marinade as it cooks.
Garry Howard, Cambridge, MA
Basturma
(Georgian Pomegranate Marinated Grilled Lamb)
From: Nov/Dec issue On The Grill magazine
In the Republic of Georgia, basturma is a sort of shish kebab (Elsewhere in
the Near East, the term refers to spiced dried meat and is etymologically
related to our word pastrami.) Georgians love the combination of fruit and
meat with pomegranate juice as a common seasoning. If you can't find fresh
pomegranates, use pomegranate syrup (sometimes called pomegranate molasses),
which is sold in Middle East and Armenian markets. This recipe comes from
my friend, Darra Goldstein, author of The Georgian Feast (Harper Collins).
Serves 4
1 3/4 pounds boneless leg of lamb
For the marinade:
2 cups fresh pomegranate juice (or 1 cup pomegranate syrup)
1 small onion, grated
2 cloves garlic, minced
1/4 cup extra virgin olive oil freshly ground black pepper
1/4 cup chopped fresh cilantro, plus 1/4 cup for garnish
1 bay leaf, crushed
1 teaspoon ground coriander
freshly ground black pepper salt
lemon wedges for serving
Cut the lamb into 1 1/2-inch cubes, trimming off excess fat or sinew.
(Leave a little fat intact.)
Prepare the marinade. To juice a fresh pomegranate, cut it in half and
press it on a citrus reamer. Strain juice into a large non-reactive bowl.
Stir in the remaining marinade ingredients. Add the lamb and marinate for
at least 4 hours, preferably overnight.
Thread lamb onto skewers and season with salt and pepper. Build the fire
and let it die down to embers. Oil the grill. Rake a 1-inch layer of
glowing coals beneath it. Generously season the kebabs with salt; grill,
basting with any excess marinade, until the lamb is cooked to taste, 4 to 6
minutes per side. Transfer the kebabs to a platter, sprinkle with the
remaining cilantro and serve with lemon wedges.
On 12/12/96 at 22:55:38 Terry Light said:
In regards to tenderness in pork BBQ:
Bubba Tom's (Big Heat) technique for doing a shoulder has been posted
several times, though not recently. If you're not able to find it in the
archives, any one of us will be glad to post it.
Please.
You got it...straight from the source his own self. Enjoy...
Bubba Tom's Eastern North Carolina Style Barbeque
Recipe By : Tom Solomon
Boston Butts & Picnic Shoulders -- smoked
4 tablespoons Cayenne Pepper Flakes
8 bulbs garlic
PAN SAUCE
12 ounces Apple Cider Vinegar
2 tablespoons Cayenne Pepper Flakes
salt
water
"INFUSION" TECHNIQUE FOR HOMEMADE EASTERN NORTH CAROLINA STYLE BARBEQUE
Tom "Big Heat" Solomon
I: INTRODUCTION:
Eastern North Carolina style barbeque is, by most accounts, the oldest style
of barbeque in the United States. Originating during Colonial times in the
coastal regions of Virginia and the Carolinas, it endures and thrives today
in the eastern third of the state of North Carolina.
According to Vince Staten and Greg Johnson, this style of barbeque
"originated in those days when people thought tomatoes were poisonous and
refused to eat them. When the early settlers wanted a seasoning for their
barbecued pig, they chose English ketchup, a vinegar seasoned with oysters
and peppers and other spices, but containing no tomato."
Staten and Johnson observe that "[today] Down East they cook the whole hog,
with no baste, over hickory coals, then 'pick' the meat off the bone, chop
it into fine hunks, and coat it with a thin, hot vinegar-based sauce." Since
cooking a whole hog is not a valid option for most home barbequers, I have
come up with a three-step "infusion" technique that yields a reasonable
facsimile of Eastern North Carolina style barbeque.
II: EQUIPMENT:
The recommended smoker for making homemade Eastern North Carolina style
barbeque is a horizontal wood-fueled smoker with an offset firebox, such as
the Brinkmann Smoke 'N Pit Professional, or similar style smokers made by
companies such as Oklahoma Joe, BBQ Pits By Klose, etc. I have had some
success using the small, vertical, $30 dollar "water smokers" as well;
however, it is an onerous process and does not, as a rule, produce the deep,
rich, smoky results that off-set smokers yield. I have no experience with
gas smokers, but many people have reported good results using gas andwood
chips and/or wood pellets. If you have a gas smoker rather than a wood unit,
I see no reason why you shouldn't be able to make a perfectly acceptable
version of Eastern North Carolina style barbeque. After all, the key is
"heat, smoke, and time," with smoke I think being the most important
element. While using gas will not make your barbeque "authentic" or
"traditional", you are not cooking a whole hog, either, so by all means use
what you have.
III: WOOD:
This technique assumes you will be using wood for both heat and smoke. Those
using wood only for smoke can make the necessary adjustments.
As noted, hickory is the traditional wood of choice for Eastern North
Carolina style barbeque. However, oak is also commonly used, and both are
good, strong, full-bodied woods. From my experience, the ideal mixture is 40
percent hickory, 40 percent oak, and 20 percent apple wood-apple imparts a
distinct, slightly sweet essence that nicely balances the slightly bitter,
high harshness of hickory and the deep, mellow baritones of oak.
Different schools of thought exist regarding in what state (pre-burned
coals, split logs, or whole logs) the wood should be added to the burn
chamber, and what color the smoke produced by the burning should be-a barely
perceptable blue, or a clean white smoke. Nearly everyone agrees that the
wood should be well-seasoned, as green wood tends to produce a tter creosote
that can ruin barbeque.
In my experience, the bitterness sometimes produced by a white smoke is
mitigated by the use of the infusion technique. What I do is start a fire in
the burn chamber using plain old charcoal, let the charcoal burn down to
glowing embers, and then add split wood logs, using a ratio of two dry logs
to one wet (pre-soaked) log. These are not hard and fast rules, however-I
would encourage you to experiment with pre-burned wood coals, whole logs,
all dry logs, whatever you feel would work best for your own taste buds and
expertise. The only word of caution I would add is that if, instead of using
the infusion technique you will be pulling the pork and adding a table sauce
(i.e. having a "pig pickin'"), you would be well advised to use pre-burned
coals rather than split and/or whole logs in the burn chamber.
IV: MEAT:
In a word, pork. Period. No exceptions.
How much barbeque you want to make is up to you. The ideal cut would be what
Dave Lineback calls a "barbeque cut", which is a whole shoulder (a picnic,
commonly referred to in grocery stores as a pork shoulder) and Boston Butt
joined together. If you have access to a friendly butcher, by all means use
that cut. If, like me, you do *not* have access to a custom butcher, use a
ratio of two Boston Butts to every one pork picnic shoulder. Most retail
grocery store butchers will be happy to "special order" a whole shoulder for
you; likewise, they will also be more than happy to charge you the price of
the more expensive cut (typically the Boston Butt) for the whole thing when
it arrives. Picnics, at least here in Virginia, are often significantly
cheaper per pound than Boston Butts, so for me at least it makes more sense
to just buy them the way the retail grocers package them.
Hey, it's all going to be mixed together in the end anyway...
V: THE INFUSION PROCEDU
STEP ONE: Bring the meat up to room temperature. Get your smoker started,
and when you have a good base of coals in the burn chamber put the pork in
the cooking chamber--fat side down for the first hour, fat side up for the
rest of the smoking process. Maintain a steady smoke and a temperature
between 220 and 260 degrees at the *surface* of the meat. Ideally, stay as
close to 220 degrees as you can. Have about 8 whole bulbs of garlic soaking;
every couple of hours toss a couple of the bulbs into the burn chamber
[trust me :-)]. Smoke the meat (no baste, no mop, no rub) for a *minimum* of
8 hours (this would be if you were using a vertical water smoker, since 8
hours is about the outside limit of what you can get from those units in a
single session). Ideally, you should smoke the meat for between 10 to 12
hours. Beyond that, I have found you begin to run into diminishing return in
regards to smoke penetration of the meat.
STEP TWO: Transfer the meat to a large, covered Dutch Oven. Put a little bit
of water and apple cider vinegar into the bottom of the oven so that the
pork does not dry out. You can leave the oven in the smoker, or bring it
inside and put it in your range oven. Bake the pork at 275 degrees for an
additional 2 hours or so, until the internal temperature of the pork at it's
thickest point reaches 160 degrees. The pork should be separating from the
bone at this point.
STEP THREE: Let the pork cool until you can handle it without burning your
fingers. Pull the pork into thumb sized chunks, discarding as much fat and
gristle as you can. In a large cast iron skillet, pack about two or three
pounds of pulled pork. Make a finishing sauce of 16 ounces good quality
apple cider vinegar and 1-2 tablespoons cayenne pepper flakes (this is a
rather fundamentalist finishing sauce--by all means feel free to experiment
with other variations of Eastern North Carolina sauces if you desire
something a bit more elaborate).
Dissolve 2 tablespoons of salt into 2-3 cups hot tap water and pour this
over the pulled pork. Add 8 ounces of finishing sauce, turn the heat to
medium, and cook the liquid down by about a third. Add another 4 ounces of
finishing sauce, and cook the liquid down some more, stirring frequently
with a spatula so that Mr. Brown and Miss. White each spend some good
quality time together in the sauce. When the liquid is cooked down to the
point that it *just* oozes over the spatula when you press down on the pork,
remove from heat, and serve your homemade Eastern North Carolina style
barbeque.
VI: CLOSING THOUGHTS:
While this procedure is for Eastern North Carolina style barbeque, I see no
reason why it couldn't be adapted to other regional styles of barbeque.
Experiment, make improvements, and above all have fun with it. I hope it
works as well for you as it has for me.
Enjoy!
Suggested Wine: Dixie Beer
Serving Ideas : French Fries, Hush Puppies, Coleslaw, Camp Beans
Tom "Big Heat" Solomon Barbeque Compound
Gun Mountain, Virginia
Eleven acres of hickory and oak--send me your pigs!
BARBECUE MOP - Wes Gulley
From: The Only Texas Cookbook, Texas Monthly Press, 1981
By: Linda West Eckhardt
Makes 1 quart
1 1/2 tsp. salt
1 1/2 tsp. dry mustard
1 tsp. garlic powder
1/2 tsp. ground bay leaf
1 tsp. chile powder
1 1/2 tsp. paprika
1 tsp. Louisiana Hot Sauce
2/3 cup Worcestershire sauce
1/3 cup apple cider vinegar
2 2/3 cup beef stock
1/3 cup cooking oil
Combine all ingredients and use to mop meats that are barbecuing. You can
go to the dime store and buy a dish mop or you can rig one up at home by
using a long-handled wooden spoon and some clean rags which you tie to the
end of the spoon with string. I always use the rag version, then simply
throw the rags away. It seems easier to me than keeping the mop clean
between barbecues. Leftover sauce will keep well in the refrigerator. You
will notice that as you stick the mop in the sauce the color darkens and
becomes more chocolate brown because meat juices are blending with the
sauce. This enhances the flavor of the sauce and will make it better the
second time you use it. You can use this mop for beef, pork, or chicken
with equally good results.
As you can see, this sauce has no tomato and no sugar. Any so called
barbecue sauce with tomato or sugar should be served on the side and not
rubbed on cooking meat because sugar or tomato will burn and char the meat
surface. Read labels on commercial products and apply the same rule.
My local paper ran a story on the BBQ team from here that won some prizes at
Pig & Pepper. I'm sending Garry the drawing of how to smoke on a Webber
kettle. These guys won first place ribs, third place brisket, and first
place sauce. I ate it all as I was with them during the preparation.
The St Louis cut ribs were MOIST. They had an almost raw feel to the
texture. The crust was thick. They were good. I almost ate the bone.
The brisket was very smokey and sweet. It was served pulled instead of
sliced.
The sauce is really good. They have bottles of it at my local BBQ joint.
Here is the recipe "minus a couple of subtle spices".
John Marsh's
Talliwagger Southern Style BBQ Sauce
1/3 cup honey
1/2 cup molasses
1 head garlic, broken, unpeeled
1 TBS whole cumin seeds
3 TBS whole coriander seeds
1 TBS whole black peppercorns
1 TBS whole white peppercorns
8 small dried red chilies
2 bay leaves
3 TBS tomato paste
3 16 oz cans tomatoes
1 qt white vinegar
4 cups water
1/4 cup salt
Combine first 9 ingredients in stock pot. Cook on medium heat 30 minutes.
Add paste and tomatoes and cook 15 minutes breaking up the tomatoes. Stir in
vinegar, water and salt. Simmer and reduce to desired consistency uncovered
for 2-4 hours. Puree in blender. Refrigerate for a day or two to age.
Kit Anderson
Custom Catering's
Tasso Smoked Seasoning
Yield 5 -6 LBS
Ingredients
1 - 7 - 10 LBS CURED PICNIC HAM
DRY SEASONINGS MIXTURE
1 TBSP BLACK PEPPER
1 TBSP WHITE PEPPER
2 TBSP CAYENNE PEPPER
1 TBSP SALT
2 TBSP SPANISH PAPRIKA
3 TBSP GRANULATED GARLIC
2 TBSP ONION POWDER
3 TBSP BROWN SUGAR
Method
Cut strips of meat 3 - 4 inches long by 2 - 3 inches wide and 3/4 inch
thick. Coat the strips of pork generously with the dry seasonings mix.
Skewer meat with a metal smoking rod and arrange so that a good flow of
smoke can reach all sides evenly (an open grate can be used instead of
rods). Hang tasso in the smoker and smoke at 150F for 5 - 6 hours. Meat
should be slightly moist and completely smoked throughout.
Alternate Method
Shoulder bone can also be smoked along with the tasso. These bones can be
used in Red Beans, White Beans, Gumbo and other dishes.
Plate Presentation
Use as seasoning for other dishes.
Chef's Notes:
Tasso is probably the most important smoked meat seasoning used in a Cajun
cooking. Tasso is a highly seasoned slice of smoked pork shoulder (along
with any extra scraps and pieces of pork). It is used as the primary smoked
flavor for many traditional Cajun dishes. The best tasso is slightly dryer
than a regular smoked ham however, not as dry as a jerky. It also has a lite
sweet taste and is about twice as hot (Cayenne or Tabasco Pepper Seasoned)
as regular smoked
sausage.
Chef Emile L. Stieffel,
Cajun Fried Turkey
Recipe By : The Prudhomme Family Cookbook
Serving Size : 10 Preparation Time :0:00
Categories : Turkey Cajun Cooking
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Seasoning Mix --
2 teaspoons salt
2 teaspoons cayenne
Turkey --
1 10 pound dressed turkey -- (10 to 12)
preferably fresh (never frozen) -- and
not injected with butter -- seasonings, or
other flavorings
4 tablespoons unsalted butter
3/4 cup onions -- finely chopped
1/4 cup celery -- finely chopped
3 tablespoons garlic -- minced
2 tablespoons green peppers, from hot pepper sauce -- finely
chopped
1 tablespoon plus 1 teaspoon salt
1 tablespoon cayenne
1 teaspoon blank pepper
1/2 cup chicken stock
2 tablespoons Worcestershire sauce
-- Frying --
5 gallons vegetable or peanut oil
If at all possible, select a fresh (never frozen) turkey and one that has
not been injected with butter, seasonings, or other flavorings. You need a
food injector with a fairly large hole to inject the turkey. Do this a day
ahead, then cover and refrigerate until ready to cook. It is best to fry
the turkey outdoors, using a propane burner or other outdoor cooking
equipment on a concrete slab or some type of solid, level, and non slippery
surface. A few drops of oil will probably bubble over, so have some old
towels handy for wiping up slippery spots. Thoroughly combine the seasoning
mix ingredients in a small bowl and set aside.
To prepare the turkey: If your turkey comes with a metal prong that holds
the cavity closed, remove and set aside. Remove the giblets and neck from
the turkey - checking both ends. Remove any "pop-up" doneness indicator.
In a large skillet, melt the butter over high heat until half melted. Add
the onions and sauté about 3 minutes, stirring occasionally. Add the
celery, garlic, hot peppers, salt, red pepper, and the black pepper. Cook
until the mixture is a rich golden brown, about 3 minutes, stirring and
scraping the pan bottom frequently. Add the stock and Worcestershire and
bring to a boil, stirring constantly.
Remove from heat and cool slightly.
Blend on highest speed until mixture is a very smooth puree, pushing sides
down as needed. Rinse and drain turkey well. Pour puree into the injector
and inject into the turkey. Insert to the bone or to the depth of the
injector needle, without piercing through the cavity. To fill the injection
hole with as much puree as possible, begin to draw the needle out while
injecting firmly. Make holes about 2 inches apart and use most of the puree
in the meatiest areas. Be sure to inject some of the puree in the upper
joint of the wing. Pour any remaining puree into the cavity of the turkey
and rub it over the inner surface. Set turkey aside.
Sprinkle the reserved seasoning mix evenly over the bird and inside the
cavity, rubbing it in by hand and using it all. Place the neck back inside
the cavity. Close the legs with the metal prong or tie with kitchen twine.
Cover and refrigerate overnight.
Equipment: Assemble all equipment and utensils before starting to fry the
turkey. You will need:
1. A propane burner or other heat source with an adjustable control
capable of a strong flame.
2. A very deep pot (8 gallon or larger) so the turkey will be totally
submerged in hot oil with plenty left over - a depth of several extra inches
for the oil to bubble in without bubbling over.
3. A large boiling or fry basket large enough to hold the turkey and
fitting into the pot. The turkey will be slipped into and lifted out of the
bubbling hot oil in the basket.
4. A thermometer that reads up to at least 400 degrees and has a long
probe and clip so it can be left in the oil while the turkey fries.
5. Two strong utensils for turning the turkey (20 inches or longer).
It may be necessary to weight the turkey down by inserting a long-handled
heatproof fork securely under the metal prong or by pressing down with some
utensil. Do not use anything that would keep a section of skin from being
exposed to the hot oil for frying.
6. A large platter or pan lined with several thickness' of paper bags
to drain the turkey once it's fried.
7. Plenty of hot pads.
8. Old towels to deal with any spilt oil.
Let the turkey come to room temperature for 1 hour before frying. Place the
turkey on its back inside the fry basket. Place the basket in the EMPTY pot
and measure the turkey's height in the pot with a ruler. Remove basket and
turkey. Place pot on the burner and fill with oil at least to cover the
height of the turkey. Remember, the oil will be higher in the pot with the
turkey submerged. It is recommended that a dress rehearsal be held to make
sure that you can slip the turkey into the pot gently. Any splashing with
super hot oil can be very dangerous.
To fry: Heat oil to 400 degrees. VERY CAREFULLY AND SLOWLY lower the basket
containing the turkey into the oil. Immediately adjust the flame down
slightly and maintain a temperature lowered to as close to 350 degrees as
possible. Oil should be hot enough to bubble during frying but not so hot
that it burns the meat. Make sure the turkey is submerged while frying. Let
the turkey fry until the juices run clear when you insert a skewer into the
breast meat. Total frying time will be between 35 and 45 minutes. The
fried turkey will look very dark brown when done. Carefully remove the
basket and turkey from the hot oil and place turkey breast side down on a
platter or pan lined with several thickness' of brown paper bags and let
drain for about 5 minutes. Then turn turkey over to drain and cool about 15
minutes before slicing. Again, be very careful with the hot oil. It is
deadly.
18-03-2008, 01:41 PM
posted to alt.food.barbecue
From the archives Recipes #8
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