Monthly Archives: November 2009

Worthy of being a Centerfold. 2” thick bone-in ribeye.

2" thick bone-in ribeyes presented by Mr. Brent Reame.

Brent is also the founder of http://www.beanilla.com/, a great source for all your vanilla bean needs!

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Certified Grilladelic Post Thanksgiving Turkey

After a weekend of going to other places for a turkey dinner, I devoted Sunday for my Thanksgiving turkey.

I started with a four pound boneless fresh turkey breast I purchased at Kingma's.  To some extent this is the ideal turkey product for the grill.  Virtually no waste, great leftovers and it takes well to a brine.

The brine I was used:

  • 1 C Kosher Salt
  • 1 C Brown Sugar
  • 1 T Ginger
  • 3 Qt. of Apple Cider
  • 1 + QT of water.
  • Ice added to keep cold.

I brined the breast in a cooler for almost 36 hours.

I then created a nice little charcoal oven in my Weber kettle.  Indirect heat.  I used a drip pan in the bottom of the grill.  It helps keep the coals contained on the sides and makes cleaning up easier.  Of course I used Lazzari lump (my favorite natural charcoal).

I added 3 large fistfuls of soaked pecan chips to the hot coals, to create a heavy smudge.  In all, the breast was on the grill for about two-hours.  I pulled it when the internal temperature hit 165 degrees.  (I think too many people over cook the turkey by waiting to pull the bird at 180 degrees. It's cooked, moist and safe at 165 degrees.  Plus it continues to cook when it is resting)

When you look at the pictures you can see the foil pan/indirect coals.  You can also see the chips on top of the coals and the beginning of the heavy smoke.  All meats cooked on the grill do get a "burnt" look, but don't worry, it does not taste charred at all.  (I did end up foiling the breast for the last thirty minutes)

If you look carefully, you can the faint, pink "smoke ring" on the edges of the turkey slices. That is good.  This bird was extra-moist and very flavorful.  In other words, it was certified Grilladelic.

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Grand Rapids Turkey Recipe

Here is a very nice brine recipe for a holiday turkey I cut and pasted from my favorite local Grand Rapids blog:

My Hotel Life

This an easy adapt for the grill.  Just bank the coals on both sides of the grill and roast the turkey w/indirect heat.   I like using a drip pan in the middle of the grill, below the grate.   Brined turkeys take real well to smoke too.  No problem using a roasting pan on the grill either.   One other “trick” is that if the turkey begins to darken too much for your liking, tent with tin foil.   Old pastry buckets or cleaned out coolers make good brining containers. Follow this recipe and a little “grilladelic” magic…and your family and friends will be giving you thanks!

 

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I thought I should post a copy of the JW’s Citrus Brine and Oven Roasted Turkey recipes with three days left before Thanksgiving. Brining the turkey, according to the chefs at the JW, is the pre-requisite to a juicy turkey. Try it and I can guarantee memorable results.

JW Citrus Brine and Cooking Method for Oven-Roasted Turkey

Makes 3 gallons Brine and 1 Turkey
Ingredients:
8 quarts                  Ice Water
2 quarts                  Chicken or Vegetable Stock, or water
2 quarts                  Orange juice
2 Cups                    Kosher salt
2 Cups                    Brown Sugar
2 Tablespoons        Cracked Black Pepper
6 ea                          Bay Leaves
1 ea                          Whole Turkey, thawed, about 15 lbs, removed from plastic
1 bunch                   each thyme and sage

Method to Brine the Turkey:
1.     
      1. Combine water, stock, juice, salt, sugar, pepper, and bay leaves in a tall, five gallon pot or food   safe bucket.  Stir to dissolve salt and sugar.
2.   2.  Place turkey breast down into brine.  The ends of the legs will stick out a bit from the brine.
3.   3.  Refrigerate for 24 hours.
4.   4.  Remove from brine and let dry uncovered in the refrigerator for 12 – 24 hours. Do not rinse off.

 Oven-Roasted Turkey
Brined Turkey
1 pound (4 sticks) unsalted butter
1 750 ml – Chardonnay
1 quart chicken broth
1 – 3’ x 3’ cheese cloth
½ pound (2 sticks) unsalted butter; softened
Kosher salt
Freshly ground pepper
Method to Cook the Turkey:
1.     In a saucepan, melt butter with wine and chicken broth.
2.     Cool to just warm; set aside
3.     Heat oven to 325 degrees
4.     Fold cheesecloth in half and soak in wine mixture. Squeeze out all excess.
5.     Rub turkey completely with softened butter, on the exterior. Season with salt and pepper.
6.     Bring the legs together and form a simple truss. Cover turkey completely with cheesecloth and place turkey on oven rack in the roasting pan.
7.     Roast in preheated oven until the breast registers 160 degrees and the thigh at 165 to 170 degrees. Total cooking time depends on the size of the bird, but allow 2 ½ hours for a 12 pound turkey.
8.     Baste every 30 minutes with the remaining wine mixture. The cheesecloth will absorb the liquid and become dry just before each basting. Allow to rest with cheesecloth intact for 45 minutes. Remove and discard cheesecloth.

9.     Present and carve the turkey.

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Lamb Steaks on the Weber Kettle.

Looking forward to web 3.0, when sight and sound will be complemented by taste and smell!   Thanks to the Reame brothers for these photos! 

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Certified Grilladelic

http://srumery.posterous.com/the-three-cheese-mac-is-back

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Shades of a Misspent Youth!

My son loves this video (and so do I!!!!!!)

 

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