BBQ Turkey - Brined and Injected and Jack Daniel's Glazed - 52 Sauces and Rubs

Strictly beauty, this was the most beautiful thing I have ever served.  Unfortunately this was the guest of honor at a 15 person back yard Whoop de Doo and I just did not have time to get a photo worthy of the bird.  But it was beautiful...

OK... Credit... See the beautiful bird in the photo to the left.  That came from Chris of the "Nibble Me This" Blog and his Orange and Bourbon Brined Turkey on the Grill.  While I have seen plenty of recipes and TV shows with the butterfly turkey look, it took Chris's post to get me excited about doing this on my own.  If you have never tried one, I really recommend you using the blue letter link or I also put a link on his photo, double click either to magically see his post with LOTS of details, hints and photo How-Tos so you can amaze your friends as well.

My bird had a few differences.  First, I slow smoked mine on a Weber Kettle Grill.  Indirect heat, temp of the kettle averaged between 225 and 250.  I have spent my summer rediscovering the thrill of the simple but AMAZING Weber Kettle.  Inexpensive, easy to use and absolutely you can smoke on them.  Take a look at THIS POST to see the details of indirect smoking.  EASY EASY EASY and don't use the excuse that you don't have a thousand dollar smoker hold you back.

One important note, small birds are better.  Easier to cook to temperature without drying out.  Mine was a 14 pound bird.  If you need a bigger bird, consider making two.

Next important note... Cook to internal temperature using a meat thermometer ONLY.  Do not use that little pop up thing (rip it out).  It will only go off when the bird is OVER COOKED.  Measure the internal temperature with a meat thermometer.  Cook to 155-160 degrees at the thickest part of the bird and also measure at the thighs.  Remove the bird from the heat and allow to rest for 15 minutes before carving.  During that time the internal temp will rise to 165.  That's it... no more... 165 is the goal.

My cooking time was longer, nearly 4 hours.  It is also important to know that the meat from a smoked turkey will actually look pink throughout.  It will be fully cooked, taste great but appear pink and undercooked.

 I fixed this by injecting my turkey with an Injectable Marinade.  There are several commercially available brands available.  I had planned to come up with my own recipe, but I was pleased to see a bottle of STUBB's brand Chipotle Butter Injectable Marinade in the "damaged packaging heavily discounted" bin in my store.  The bottle of spiced butter was fine,just the box for the needle was torn open, but the injector was still fine.  So, Cheap and convenient, I opted for store brand.

The marinade added a color to the meat and everything came out wonderful.  Pleasing color as well as taste!

Chris used a brine (as did I, my recipe follows), but I glazed my bird during the last 15 minutes of cook time.  If you do use a glaze, be sure and limit the time in the heat to only about that much time.  There is plenty of sugar in my glaze and I did not want the sugar to burn.  I made up a batch of Jack Daniel's Tennessee Whiskey BBQ Sauce/Glaze for my bird.   The glaze added a nice spicy bite to the meat and you just can not say enough about the beautiful glaze.

This was being served at a back yard Whoop de Doo in honor of Larry, the Big Dude of BIG DUDE's ECLECTIC RAMBLINGS.  Larry is at the tail end of a multi thousand mile RV trip with his wife, sister-in-law, grand daughter and 4 dogs.  Sure, why not, if you are driving that far, everyone should have their own dog!  Anyway, that's Larry in between my son visiting from the war (actually, he is in the Army (a Medic), stationed very close for a few months at Ft Riley, Kansas, but he does have his marching orders and next year he will be working on his tan as he closes down some of the outer bases on Afghanistan), and my neighbor and fellow RV owner, Jackie.

That's a long way of saying I made this turkey with the Tennessee Whiskey glaze for my blogging buddy Larry with his Tennessee roots!

So, my secrets... I used a BBQ Sauce glaze, I slow smoked for tenderness and flavor, I injected seasoned butter into the meat and finally I brined the bird for 24 hours before injecting and cooking.

Once again, I am going to direct you to Nibble Me This blog and Chris's instructions on brining in that post.  I did use a different recipe.  His has a Bourbon Brine which sounded fantastic, but since I was already planning the Whiskey glaze I didn't want to mix my booze...

Here's my version of a Turkey Brine...

OK... For the Brine, here's what I did...

Orange and Rosemary Turkey Brine

Ingredients

• 6 Cups Apple Cider
• 1 Cup Fresh Rosemary stems, rough chop
• 5 Oranges, just the rind
• 1 Heads of Garlic peeled and rough chop
• 2 Cups Kosher Salt (I used Pickling Salt)
• 3 Cups Brown Sugar
• 1/4 Cup Peppercorns, slightly crushed

Cooking Directions

1. Mix everything in a large pot. Simmer over medium heat, stirring until salt and sugar has dissolved.
2. Bring to a low boil and remove from heat and cover. Allow to cool (and for all the flavors to completely mix).
3. Pour everything into a bucket just a bit bigger than the turkey. Place turkey into the brine, add additional water if needed to cover.
4. Refrigerate for 24 hours.
5. After 24 hours, remove bird from brine and soak in clean water for 30 minutes to remove the heavy salt.
6. Pat Bird dry, allow to air dry for another 10 minutes. Prepare as you like (Dry Rub, Injection, roast n oven, smoke, grill or some new way!
7. And ENJOY!

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So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

SEXY Beer Can Chicken ... Grilled Lemon Crispy Delight - 52 BBQ Tutorial

It's the stuff legends are made of...

Known by many as Beer Can Chicken, known by many more as Beer Butt Chicken.  But as they say, a Rose by any other name...

There are two reasons to cook a chicken with a can of liquid in it's cavity.  First, the steam from the liquid makes for the most moist, most tender chicken you can imagine.  Lately several grilling specialty blogs have done side by side taste tests using different liquids.  From water to Guinness Stout and about anything in between, the consensus appears to be that the liquid does not matter.  Blind taste tests, it's all pretty much the same.

It's just fun (in a 7th grade way) to say Beer Butt Chicken.  Not nearly enough fun to say 7-Up Butt Chicken, but that's what I used.

Which brings up the other reason this cooking method makes the best chicken...

It's easy to get the look...

Just slice a lemon in half.  Actually for authenticity, slice at a little angle so the ends of the lemon are pointed straight and look... Perky (sorry).

Then slip the lemon between the skin and the meat of the breast....

And you get that special look.

BUT, this is more than just cosmetic.

As the chicken cooks, the lemon OOZES hot lemon juice into the breast meat.  Infusing that citrus taste deep into the meat.

And it works!

Really rich deep lemony taste.  Unlike anything you have ever tried.  As good as it gets.

And, just in case you are serving this to actual 7th graders and prefer not to have them giggle throughout dinner...

If you slice off thick slices of the lemon (no tips), this method works just as well.

But really... Not nearly as much fun!

BTW, in the photo the aluminum foil bikini is just for show.  Doesn't help nor hinder the cooking process... just for that 7th grader in all of us.

SO many options, but the basics for a Can Chicken are pretty much the same...

Here's what I did...

You don't need much...

1 whole chicken (I made two.  I have been waiting for a sale and found them at 69 cents a POUND!!! I have a 5 pound bird for less than $3.50 cents!!!

You also need a dry rub of spices.  Commercial rub is fine.  I used a Cajun mix.

For mine, you need a lemon and since I was making a lemon chicken, I decided to use a can of 7-Up for my liquid.  Again, not as important what you use.  Beer is fine and more fun to say, but soda, juice can... I have even used a Tomato Juice can and it is all good!

The technique is very simple...

Remove about 1/2 of the soda.  This step may be the only real advantage to using beer... But I digress.

Cut the top off the can and add a big TBS of the rub to the remaining soda.

Take about 3 TBS of the rub and rub the bird generously.  Be sure to rub this between the skin and the meat.  Now is when you insert the lemons.

If you have a handy specialty beer can chicken frame form (available at most hardware stores, any grilling specialty store or on-line), slip the can in the form.  Or, carefully lower the chicken over the can and use the legs to hold the bird.

I like to line the bottom with tin foil, making a little valley.  There will be lots of juices dripping.  This way it helps deflect the heat, and steams the chicken in the juices.

And cook...  I make mine on my grill (indirect heat, for about an hour and a half).  Of course you can move this inside and cook in an oven.  I would set it at 350 degrees, be sure to put it in a pie plate to collect the juices.

VERY IMPORTANT... No matter how you cooked the bird, internal temperature of a perfectly finished grilled chicken is 160-165 degrees when measured in the thickest part of the thigh.  Any less and the bird is not done.  Any higher and for every degree higher, the bird will be just a bit more dried out...

You can tell when the bird is done when the skin on the legs starts to pull away from the bone.  But better, use a meat thermometer and make sure it is 160 degrees.  measure at the thickest part of the bird and measure in several places.

Let it rest on the can for about 20 minutes before you try to remove the can from the bird cavity.  Then rest anpther ten minutes before you cut into the bird.  This is VERY important as it allows the juices to stay in the meat and not drip out as you cook.

And if you liked this post, you will LOVE all the little extras I have all in one page... 52 (more actually)... 52 BBQ and Grilling Secret Extras.  You Too can become MASTER OF YOUR DOMAIN (as long as your domain is your own backyard)!  Be "That Guy" (or Gal) who does back yard open fire cooking just a bit better than the neighbors.  It is the little things that will set you apart.

52 BBQ and GRILLING SECRET EXTRAS ... If you are a once a month (or summer) griller, these recipes and techniques are for you. New and simple dishes that will make you shine. If you cook often in a complex series of grills and dedicated smokers in an outdoor kitchen, I bet I still have a few dishes you can add to your repertoire. APPETIZERS, SIDE DISHES, CONDIMENTS, MAIN DISHES and even DESSERTS To MAKE you MASTER OF YOUR DOMAIN!!!

I will be adding something new to the list (already above the 52, but still LOTS more coming).  Best way to keep up is to "follow" my 52 Grilling Time Secrets Board on Pinterest.  Anytime I have a new recipe for your grilling party I will add a pin.

Of course, I would love to have you share this idea with your friends... Show some Pinterest Love and PIN ME to your favorite site or better still onto a group site...

Thanks and I'll save a rib for you!

Ginger Orange Chicken with Coconut Rice - 52 Chicken Dishes

OK, couple of things and a tip...

First, not important to the taste, but this is in my opinion the prettiest dish I have ever served.  The stunning golden brown and delicious color with the partially caramelized crispy skin of the chicken, contrasted with the pure white rice and all interlaced with the beautiful Orange slices made for one amazing platter.

This is a wonderful party tray for your next BBQ/Grilling session.

Although, Second, I did grill these, but there is no reason you can not bake them in an oven.375 degrees for about 30 minutes.

But, here in the Cul de Sac we finally had a decent Spring day, temps in the high 60's, so I wanted to do some grillin'

I do have a tip for Semi Grilling Chicken Thighs, guarantees tender, moist and deliciously flavorful every time...  Take a Muffin tin (the large muffin variety), and float a thigh over each hole.  This way, the juices from the chicken and the dripping sauce will pool under each piece.  Then the sauce begins to heat and bubble and steam the chicken from underneath as the heat cooks the chicken.  You do lose the grill marks, but you get beautifully moist pieces of chicken.

As to the taste...

SPECTACULAR!!!

The sweet, Citrus taste, with hints of Asian Ginger makes each bite a winner!  It pairs beautifully with the Coconut Rice (recipe below).

This dish is destined to be my goto crowd pleaser!

So, grill or oven, give this a try... SPECTACULAR!

OK... Here's what I did...

Semi Grilled
Ginger Orange Chicken

Ingredients

• 1/2 Cup Orange Marmalade
• 1 small piece (about 1/2 inch) Ginger Root, peeled and grated
• 1/2 Cup Orange Juice
• 1/2 Cup White Wine
• 1/4 Cup Tightly packed Brown Sugar
• 8 Chicken Thighs Bone in, skin on
• Serve over 8 Cups Coconut Rice (See Recipe Below)
• Salt and Pepper to Taste
• Garnish with Cashews and sliced Green Onions
• Also Garnish with 8 LARGE slices of a fresh Orange as a "plate" for each Thigh

Cooking Directions

1. Pre-heat the grill
2. First, make the glaze sauce... In a blender, combine the Orange Marmalade, Orange Juice, minced Ginger, White Wine and Brown Sugar, blend to mix completely.
3. Arrange the thigh suspended over a muffin pan.
4. Divide the Orange Sauce in half. Save 1/4 to drizzle on the rice, 1/4 to brush as a finishing glaze once the thighs are cooked and 1/2 to use to sauce the thighs prior to cooking.
5. Brush and pour the half portion of sauce evenly distributed among the 8 thighs.
6. Season with Salt and Pepper
7. Move to the grill. You will be using the grill as an oven. Put the muffin tins over a medium hot heat and close the lid. You will cook until the internal temperature at the thickest part of the thigh reaches 165 degrees. This should take about 20-25 minutes. The skin will take on a crispy golden caramelized appearance. Do not over cook, that dries out the meat.
8. To serve, spread the coconut rice out on a platter, arrange 8 Orange slices around the platter and top each with a Chicken Thigh, brush each with a final glaze of sauce, drizzling the remaining around the rice.  Add additional Orange Slices if you have any left
9. Add Cashews and Sliced Green Onions...
10. Serve HOT and Enjoy!

Here's how to make the Coconut Rice...

Coconut Rice

Ingredients

• 4 Cups Chicken Stock
• 2 Cups White Rice
• 1 (13-1/2 Ounce) Can Coconut Milk
• Salt and Pepper To taste
• 1 Cup Sweetened Shredded Coconut

Cooking Directions

1. Bring the Chicken Stock to a boil
2. Add the rice and reduce to a simmer
3. Cover and cook for about 20 minutes until most of the liquid has been absorbed by the rice.
4. Add the Coconut Milk, simmer for another 5 minutes until almost all of the liquid has been absorbed.
5. Meanwhile, in a large saute pan over medium heat, add the coconut to toast. Shale every few minutes until the coconut begins to change to a delicious brown. Be careful to not burn.
6. Add the coconut to the rice when it is finished cooking, remove from heat and cover until ready to serve.
7. Serve HOT and Enjoy

Grilled Pineapple Jerk Chicken Thighs - 52 Sauces and Rubs

A long time ago (well, three years ago anyway), I was lucky enough to spend six months in St Thomas, one of the US Virgin Islands.  That's me kissing my wife on the ass that hangs out at a scenic overlook.  I did a blogger thing and posted a photo or story a day while I was there... makes interesting reading (at least to me).

Well, there were lots of things I loved about my island time.  This recipe is one of my fondest memories.  There is a restaurant called WICKED very close to where the cruise ships let the tourists disembark.  It has a great view and for a glorified island bar, a pretty good menu.  For me, I always had their chicken wings.  First, a great bargain (something VERY rare on the island, especially near the cruise ships).  They were 75 cents each.  But even better, they are simply addictive how good these are.  Little hints of sweet from the pineapple to the island heat of a Jamaican jerk spice.  One bite and I am back on the island for just a bit...

 My cooking method is a bit unique, especially over a grill.  BUT, it practically guarantees moist tender chicken every time.  If you have ever been to a backyard BBQ and had the tough, dry as sand over cooked chicken you will appreciate this tip...

Muffin Tin!

Yep, look close, I line the muffin tin with aluminum foil (just to make it easier to clean).

 And I use this to aid in indirect grilling.  Your grill becomes a convection oven, with the hot air circulating around the muffin tin, heating (and beautifully browning) from the top, while the juices and rendered fat pools in the bottom of each muffin space and then simmers and steams from the bottom.  Best cooking method ever for chicken!

And once you start adding the sauce, that flavors the steam, again adding another layer of flavor to the chicken.

This method is easy, cooks fast, makes your chicken come out perfectly cooked every time and versatile.  I have already done posts with the chicken seasoned with Curry and a wonderful Orange Ginger Chicken!

OK... Here's What I did...

Grilling Time - Grilled Pineapple Jerk Chicken Thighs

Ingredients

• 1/4 Cup Jerk Chicken Spice Mix (Commercially available)
• 1 Cup Pineapple Chunks with juice (I used a fresh pineapple, canned works as well)
• 8 Chicken Thighs
• Salt and Pepper a pinch each

Cooking Directions

1. Pre-heat the grill
2. First, make the glaze sauce... In a blender, combine the Pineapple with juice and the Jerk Spice.
3. Arrange the thigh suspended over a muffin pan.
4. Brush and pour the half portion of sauce evenly distributed among the 8 thighs.
5. Season with Salt and Pepper
6. Move to the grill. You will be using the grill as an oven. Put the muffin tins over a medium hot heat and close the lid. You will cook until the internal temperature at the thickest part of the thigh reaches 165 degrees. This should take about 20-25 minutes. The skin will take on a crispy golden caramelized appearance.
7. Brush with remaining sauce and close the lid for the sauce to heat... just for an additional 2 minutes.
8. Do not over cook, that dries out the meat.
9. Remove from the heat and allow to rest for about 5 minutes before serving.
10. Serve HOT and Enjoy!

Makes a beautiful, wonderfully tasty meal when paired with GRILLED Tomatoes and Snow Peas and a bowl of leftover Whipped Potatoes.

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So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Grilled Curry Chicken Thighs with a Maple Chipotle Glaze - 52 Chicken Dishes, Sauces and Rubs

Another Day on the Grill!

Me, The original Snoop Dog and Charlie Brown are so excited to be back n the grill!  Of course, it was pushing it just a bit, 50 degrees and even a tiny bit of drizzle... but I was still doing the happy dance around the patio.

My thighs came out perfect.  I have a bit of a secret for grilling chicken thighs, that is to actually use your grill more as an oven.  I have a muffin tin that I use, balance the thighs over the openings.  Then place the tin in the grill.  this way, the chicken juices and the marinade/glaze pools in the bottom of each cavity, begins to heat and steam, thus steaming the thighs from below.

No more dried out chicken off my grill!!!

With this grilling secret... the hot are circulating around the top of the chicken browns it beautifully, crisps the skin perfectly and the hot steamy pool of drippings below adds moisture and a flavor punch from below.

Swap out whatever sauce and rub you might like and perfect thighs every time!

Really!!!

This way you too can do the Snoopy Summertime dance around your patio too!

This was served on a bed of Ramon Noodle/Broccoli Slaw (sweetened to contrast the heat from the curry), some Blue Cheese Potato Salad and a few loaded up Pimento Cheese Bacon Burgers!

Like I said, a good day on the grill.

OK, Here's what I did...

Grilling Time - Grilled Curry Chicken thighs with a Maple Chipotle Glaze

Ingredients

• 4 Plump Chicken Thighs
• For the Brine...
• 1 Cup Kosher Salt
• 1/2 Cup Sugar
• 1 TBS Peppercorns
• 3 Cups water AND 3 Cups Ice
• For Grilling Time...
• 1/4 Cup Curry Spice Rub
• 3/4 Cup Maple Syrup
• 1 tsp Chipotle powder

Cooking Directions

1. 1 Hour before grilling time, brine the chicken thighs...
2. Bring 3 cups water, salt, sugar and peppercorns to a boil in a medium saucepan. Cook until the salt and sugar dissolve, about 2 minutes.
3. Remove the saucepan from the heat and cool completely by adding the ice.
4. Put the chicken in a bowl and add the cooled brine.
5. Cover the bowl and refrigerate for 30 minutes and up to 1 hour. Remove the chicken from the brine, rinse well and pat dry.
6. RUB (not sprinkle, RUB) the Curry Powder all over the chicken.
7. Balance each thigh on a muffin tin (large size muffins)
8. Move to grill, over indirect high heat, close lid and allow to cook for 20 minutes.
9. While it is cooking, mix the syrup with the chipotle powder and heat over low heat.
10. After 20 minutes, check the internal temperature of the chicken. You are aiming for 160 degrees, NO MORE Than 165.
11. Brush the glaze on the chicken and continue cooking in the grill (lid closed) until the chicken reaches the correct temperature )about 15-20 minutes more).
12. Remove from grill and allow to rest for 10 minutes before serving.
13. Serve Warm and ENJOY!

And check back next week for posts about the salads and the Burgers!!!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest