Turkey/Chicken/Pork

[Sassy]

[Bronx33]

Sausage bean chowder

1 LBS jimmy dean (pork) sausage (i like hot) but what ever ya feel like
1- Large onion diced
1- Can tomatos
1- qt water
1/2 tsp thyme
garlic salt (to taste)
2- Med potatos (diced)
2- large green peppers
seasoned salt to taste
1- Bay leaf
1- Can red kidney beans


Brown sausage and onions and drain, add water, tomatoes, beans w/ juice
and seasonings simmer for 2 hrs. Add potatoes and green pepper and cook till done.

Serve with crackers/ corn bread/ tortillas what ever it's just good plus this can be made the night before to save time for more tailgating. I have also been kicking around adding jalapenos (for a kick)

[Sassy]

THE BRAT DEBATE!!!!!
Submitted By: Meck77

It seems like if you ask 3 different people how to cook a brat you get three different answers. I can tell you this is the case because every time we cracked a package of Brats last year there was always someone around saying "Oh you should do this, or You aren't going to do that to those brats without doing this....."blah blah blah "

So let's settle this right now and determine the ORANGEMANE WAY to cook a brat. This will go in the "Orangemane Handbook on how to cook a brat". This way if any of you ever want to run the grill and you see some brats laying around you can simply go to page 4 and read the "Proper way to cook a brat" and you won't have to have this debate with other tailgaters trying to tell you what to do. You can simply say "Hey Buzz off" we set the code in June 2005 and this is how we do it in space #31. You don't like it go to space #32.

Here is a version that came from a Packer fan on another board I post at. I'd like to enter this as a possible solution to the ongoing dilemma.
First, fire up your grill. While yer waiting for the coals to get ashed, put a pot on the grill large enough to hold the amount of brats you want to cook along with a sliced onion, a stick of butter and enough beer to cover the stuff. Put the beer and onions in the pot. When the coals are ashed, the beer should be just about simmering and the butter melted. Throw the brats on hot grill. Show them just enough heat to get 'em golden brown. This is best done while the coals are still damn hot. Keep 'em movin' so they don't burn or split. When you've browned 'em on all sides, throw 'em into the simmering pot of beer 'n' butter 'n' onions. Let 'em simmer, not boil, until the beer starts cooling off or evaporating. No less than half an hour for sure, but it could be for three or four hours, depending on how hard yer resting yer ass on that chaise lounge.


I always do my brats in beer. Its the only way to fly. Never heard of the onion before but prolly gives them just a little more zip.

roll those puppys on the grill dont fork and turn. Never EVER break the skin of a brat as you will lose the juices. ~Hotrod~

[Sassy]

Southwestern Grilled Pork Tenderloin
Submitted By: Sassy

Ingredients:
2 whole pork tenderloins
5 teaspoons chili powder
1-1/2 teaspoons oregano
3/4 teaspoon ground cumin
2 garlic cloves -- crushed
1 tablespoon vegetable oil

Instructions:
In a small bowl, mix well all seasonings and vegetable oil. Rub mixture over all surfaces of tenderloins. Cover and refrigerate 2-24 hours. Grill over medium-hot coals, turning occasionally, for 15-20 minutes, until thermometer inserted reads 155-160F. Pork is done when there is still a hint of pink in the center. Slice to serve.

[Sassy]

Here's another yummy piece o' meat: Brazilian roulade!
Submitted By: TailgateNut


A couple of pounds of pork loin.
Fresh shredded parmesan cheese
thinly sliced Dill pickles
smoked ham slices
spicy mustard
thinly sliced onion
salt and pepper

Slice the pork loin lengthwise into 1/4" thick slices approximately 3-4" wide by 4-6" long.
Dredge the loin on one side in shredded cheese
add a slice of ham, spread a bit of mustard on the ham, add a couple of slices of dill, a bit of onion.
season with salt and pepper.
roll into a tight little bundle and secure with a soaked toothpick or two.

place on the grill over medium heat for about 5-7 min.

ENJOY!!!!

[Sassy]

Emeril's Deep-Fried "Cajun" Turkey
From Chef and author Emeril Lagasse

Ingredients:

2 8-14 lb turkeys
10 gallons peanut oil
1 cup salt
1/2 tbsp cayenne
1/4 tbsp black pepper

Emeril's Cajun Marinade

2 tablespoon Lea & Perrins Worcestershire
1 tablespoon crab boil
1/4 cup apple cider
3/4 cup honey
1 bottled beer
1 tablespoon salt
1 tablespoon allspice
1/2 cup essence or Creole spice
1/4 teaspoon cayenne
pinch of clove

Equipment

40-60 quart pot with basket, burner and propane tank
candy thermometer to measure heat oil
meat thermometer to test turkey doneness
safety goggles
fire-safe gloves and pot holders
fire extinguisher
seasoning injector

Directions

1. Season and cure the turkey with salt, pepper and cayenne. Rub seasoning on skin and let sit overnight.

2. In a blender, add all the wet ingredients and then the dry ingredients to make the marinade. Puree on high for 4-6 minutes. Make sure all ingredients are completely pureed and add to an injector.


3. Heat oil to 350 degrees F. Depending on the amount of oil used, this usually takes between 45 minutes and one hour. (To determine the correct amount of oil, place the turkey in the basket and place in the pot. Add water until it reaches 1 to 2 inches above the turkey. Remove the turkey and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Pour out water and dry the pot thoroughly. Be sure to measure for oil before breading or marinating the turkey.)

4. While the oil is heating, prepare the turkey as desired.


5. Once the oil has come to temperature, place the turkey in the basket and slowly lower into the pot. Whole turkeys require approximately 3 minutes per pound to cook. Remove turkey and check internal temperature with meat thermometer. The temperature should reach 170 degrees F in the breast and 180 degrees F in the thigh. Turkey parts such as breast, wings and thighs require approximately 4 to 5 minutes per pound to come to temperature.



Spiked Chicken Wings with Blue Cheese Dip and Celery Sticks
From chef and author Emeril Lagasse

Nobody cooks for a Super Bowl party like Emeril Lagasse. Try these super spicy wings at your next gathering.

Ingredients

1/2 cup Sriracha Hot Chili Sauce*
1/4 cup hot red pepper sauce, such as Emeril's Kick It Up Red pepper sauce or Crystal hot sauce
8 ounces [2 sticks] unsalted butter, melted
2 tablespoons fresh lemon juice
1 tablespoon Tabasco Sauce
8 ounces blue cheese, at room temperature
4 ounces cream cheese, at room temperature
Vegetable oil, for frying
4 pounds chicken wings, rinsed and patted dry with paper towels
8 ribs of celery, wiped clean and cut on the bias into dipping-sized batons
*This Asian hot chili sauce is made from dried chilies that are ground into a paste with garlic, sugar, and other ingredients. It is available in Asian markets and some supermarkets, and can be found through online specialty food grocers.


Directions

Combine the Sriracha sauce, hot red pepper sauce, melted butter, 1 tablespoon of the lemon juice, and the Tabasco in a medium bowl and whisk to combine. Set aside.

Combine the blue cheese, cream cheese, and remaining 1 tablespoon lemon juice in a food processor and blend until smooth. Transfer to a decorative bowl for serving and set aside. (The blue cheese dip can be made 24 hours in advance and kept, covered, in the refrigerator. Let come to room temperature before serving.)

Heat enough oil to come halfway up the sides of a large saucepan or deep fryer to 350°F. Add the chicken wings in batches and fry, turning, until golden brown and they float in the oil, 6 to 8 minutes. Drain well on paper towels and transfer to a large serving dish.

Pour the sriracha mixture over the hot wings and let sit for 5 minutes. Serve hot.

Makes 6 to 8 servings.

[Sassy]

Deep Fried Turkey Recipes
Basic Dry Rub
1 cup Salt
1/4 cup Black Pepper
1/4 cup Garlic Powder

Mix all ingredients in a bowl
Rub mixture on inside and outside of turkey
Refrigerate overnight.

Deep Fried Turkey Recipes
Kickin' Dry Rub
4 tbs Sea Salt
4 tsp Garlic Powder
4 tsp White Pepper
2 tsp Cayenne Pepper
1 tsp Onion Powder


Mix all ingredients in a bowl
Rub mixture on inside and outside of turkey
Refrigerate overnight.


Deep Fried Turkey Recipes
Grand Mariner Injector Sauce
1 stick Butter
1/2 cup Grand Marnier
1/2 cup Hot Sauce
1/4 cup Worcestershire Sauce
2 tbs Garlic Powder
2 tbs Onion Powder
2 tsp Liquid Smoke
2 tsp Oregano 1 tbsp Salt
1 tsp Chipotle Seasoning
1 tsp Black Pepper
1 tsp Paprika
1/2 tsp White Pepper


Melt Butter in a pan or microwave
Mix butter in a bowl with the rest of the ingredients except salt
Whisk or use electric mixer until well blended
Strain through a cheese cloth or fine mesh
Inject mixture into turkey
Place turkey in oven bag or in a large bowl with a cover
Refrigerate overnight.

Deep-Fried Turkey Recipe
The Author says:
Whole fried turkey is the best illustration I know of just how delicious and greaseless fried food can be. I bet that once you've tried it fried, you'll never go back to roast turkey. While the turkey is resting, take advantage of the big pot of oil to fry something else, like French fries. You can serve the turkey as the center of a big meal, such as Thanksgiving dinner; it will only take about an hour from setup to serving. Or you can have your guests make turkey or club sandwiches, and serve them with fries.

You will need an outdoor cooker (suggested size is 140,000 Btu) and a 10-gallon pot, preferably one with a basket insert (available in hardware stores and stores where outdoor equipment is sold). The insert keeps the bird off the bottom of the pot and facilitates removing it from the oil.

Ingredients
4 to 5 gallons vegetable oil
1 whole turkey (12 to 15 pounds), at room temperature
Cayenne pepper (optional)

Instructions
Begin heating the oil in a 10-gallon pot over a very hot propane flame outdoors to 390 degrees F. Don't set the burner to its highest setting, as you may need to increase the heat after you've added the turkey. It will take about 20 minutes for the oil to heat.

Meanwhile, rinse the turkey well, pat it dry inside and out, and set it on end in a sink to drain.

When the oil reaches 375 degrees F., pat the turkey dry again, and sprinkle it with cayenne, if desired. If your cooker has a basket insert, place the turkey in the basket and set it over a baking sheet; if not, set an oven rack over a large baking sheet, place the turkey on it, and take them outside to the cooker.

Check the temperature of the oil. When the oil reaches 390 degrees F., carefully and slowly lower the basket with the turkey into the oil; or lower it holding it by its legs or by a long heavy tool such as a clean fireplace poker inserted into its cavity. Be careful! Immediately check the oil temperature and adjust the flame so that the temperature does not dip below 340 degrees F. You want to maintain the temperature at 365 degrees F. As it cooks, occasionally move the bird around in the oil so that it does not scorch (the oil near the heat source will be hotter). Whole turkeys take only 3 to 4 minutes per pound to fry to perfection: small ones, around 12 pounds, will take about 35 minutes; large ones, around 15 pounds, will take about 1 hour. When it is done, the turkey will float to the surface with a perfectly crispy, brown skin. If you are unsure, you can test the meat for doneness at the hip joint or insert a meat thermometer into the breast; it should register 180 degrees F.

Using the basket insert if there is one, or by again inserting a long heavy tool such as a clean fireplace poker into its cavity, carefully remove the turkey from the oil and hold it over the pot for a moment to allow any excess oil to drain back into the pot, then lay the bird on the oven rack.

Allow it to rest for 20 minutes before carving.

Yield: 20 servings

[Sassy]

Deep-Fried Turkey
From Diana Rattray

Barb's deep fried turkey recipe and tips.
INGREDIENTS:
whole turkey
seasoned rub
peanut oil
PREPARATION:
From Barbara Whiting, Stay-at-Home Parents Guide
http://homeparents.about.com
We've done quite a few deep-fried turkeys, and here is how we do it. 1.
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Get a huge pot, like a stock pot. Put the turkey in the pot, add water to completely surround the turkey. Look at how much water you added; that's how much oil you will need. Pour out the water and dry off the turkey. 2. We like to put a seasoned rub on the turkey. You don't have to, but it makes the skin delicious.
3. Fill the pot with as much oil as you need..The more the better. This is where it gets expensive, because you need at least a couple gallons of oil. The better quality oils (like peanut oil) will get hotter, and work better, but you can use a cheaper oil. Now, get the oil as hot as possible, and as close to 400 as possible without excessive smoking.

4, Add the turkey. Now, we used a 2 by 4 piece of wood (thru the wrapped legs) to lower the turkey into the oil. WARNING: the oil really splatters out at this point, so STAY back. This is MESSY!

5. After you add the turkey, the oil temp. will drop rapidly. That's why you want it as hot as possible to begin with. Hopefully, it will remain around 350 degrees, so it sears (sp?) the skin, and the meat does NOT get greasy.

6. Cook for about 3 min per pound, + 5 minutes. It the turkey is over 18 lbs, you might want to go 3 min per pound +10 or 15 minutes.
Turkey done this way is very tender and moist, and amazingly not greasy...

[ksBRONCOfan]

Originally Posted by Sassy

THE BRAT DEBATE!!!!!
Submitted By: Meck77


Here is a version that came from a Packer fan on another board I post at. I'd like to enter this as a possible solution to the ongoing dilemma.
First, fire up your grill. While yer waiting for the coals to get ashed, put a pot on the grill large enough to hold the amount of brats you want to cook along with a sliced onion, a stick of butter and enough beer to cover the stuff. Put the beer and onions in the pot. When the coals are ashed, the beer should be just about simmering and the butter melted. Throw the brats on hot grill. Show them just enough heat to get 'em golden brown. This is best done while the coals are still damn hot. Keep 'em movin' so they don't burn or split. When you've browned 'em on all sides, throw 'em into the simmering pot of beer 'n' butter 'n' onions. Let 'em simmer, not boil, until the beer starts cooling off or evaporating. No less than half an hour for sure, but it could be for three or four hours, depending on how hard yer resting yer ass on that chaise lounge.


I always do my brats in beer. Its the only way to fly. Never heard of the onion before but prolly gives them just a little more zip.

roll those puppys on the grill dont fork and turn. Never EVER break the skin of a brat as you will lose the juices. ~Hotrod~

That method probably would work best with a large amount, the beer bath will keep them from drying out sitting around after cooking. With a small amount of brats I do the opposite. Poke each brat with a fork three times (the allows for the beer to soak into the brat) and place the brats in a pan and add enough beer to cover. For a base add 12 whole peppercorns per package of brats. If you want to work with more flavors, throw in some garlic, onion or whatever flavors you like. Bring to a boil and boil for 10 to 15 minutes. Once the brats are cooked in the beer throw them on the grill over medium heat and bring to a golden brown. You won't lose the juices from your fork holes and because they were boiled they wont split on the grill. Be carefull when you bite in to a fresh hot one because they are juicy and the juice will squirt out.

[Meck77]

Going to slow roast a turkey in my dutch oven today!

Any of you guys use a dutch oven before?

[ksBRONCOfan]

Well Meck, how did it turn out?

[watermock]

Originally Posted by Meck77

Going to slow roast a turkey in my dutch oven today!

Any of you guys use a dutch oven before?

first you need to create a fire by rubbing sticks together.

[Meck77]

Originally Posted by ksBRONCOfan

Well Meck, how did it turn out?

Turned out great! Still making turkey sandwiches. I've bake turkeys, deep friend plenty of them at tailgates but by far the easiest way to make them is via a dutch oven.

I basically combined the deep fried method of injecting the turkey with my secret spices and simply toss it in the dutch oven. In the past I just tossed charcoal around the dutch oven and ontop. This time I tossed it on my wood burning stove and left if for about 5 hrs. Cracked it open and viola! Tasty juicy bird!

I remember when I was a kid my mom would get up at the crack of dawn to prepare the turkey and go thru all the motions of oven cooking. I hate ovens and rarely use them. Just about anything can be cooked on a grill or ontop of a wood burning stove.

Infact I'm digging the wood burning stove so much I've turned the heat off in my house. I live @ about 7,000 feet in the mountains now and my house has remaind a comfortable 70+ degrees for over 30 days now and it's been in the low teens every night for weeks. Burned thru alot of wood but it's been a heck of alot cheaper burning wood than dealing with the utility companies.

[Iowanian]

I'm going to share knowledge...even if you're donk fans.

I do alot of beercan chickens and have 3 recipes I like.

easiest is known by alot
1. 1 can beer, season to taste. Baste Chicken with Italian Dressing, lemon pepper. Medium-medium high heat for about 1hr. Each grill is different, mine I set to temp of 325, takes 50 minutes. Check Chicken core temp to 160deg. Simple.

2. Apple-cinnemon-honey chicken.
Can of beer or cup of apple juice-cider. Chop 3-4 apples, put in foil boat with Cinnemon and brown sugar, roll and wait few minutes. Place chicken on beer/juice, insert as many apple slices as you can in neck, baste chicken with honey. Put on heat, baste chicken with honey every 15-20 minutes. Last 20 minutes, throw foil boat of apples on grill(not too long)....They'll make great garnish as well as "baked apples" for a treat.

3. I do a 3rd one with a locally made Raspberry Dressing baste. Its good, But I really like to do pork chops that have soaked in the Raspberry dressing. Good stuff.

Tip....Put a pie pan with 1/4-1/2" of water under each chicken....it catches the fat, prevents fire and won't burn the bottom half of your chicken.

[Iowanian]

I'm going to share knowledge...even if you're donk fans.

I do alot of beercan chickens and have 3 recipes I like.

easiest is known by alot
1. 1 can beer, season to taste. Baste Chicken with Italian Dressing, lemon pepper. Medium-medium high heat for about 1hr. Each grill is different, mine I set to temp of 325, takes 50 minutes. Check Chicken core temp to 160deg. Simple.

2. Apple-cinnemon-honey chicken.
Can of beer or cup of apple juice-cider. Chop 3-4 apples, put in foil boat with Cinnemon and brown sugar, roll and wait few minutes. Place chicken on beer/juice, insert as many apple slices as you can in neck, baste chicken with honey. Put on heat, baste chicken with honey every 15-20 minutes. Last 20 minutes, throw foil boat of apples on grill(not too long)....They'll make great garnish as well as "baked apples" for a treat.

3. I do a 3rd one with a locally made Raspberry Dressing baste. Its good, But I really like to do pork chops that have soaked in the Raspberry dressing. Good stuff.

Tip....Put a pie pan with 1/4-1/2" of water under each chicken....it catches the fat, prevents fire and won't burn the bottom half of your chicken.

[Sassy]

Sounds good, Iowa! Thanks!

[Billy Clyde Puckett]

Originally Posted by Sassy

THE BRAT DEBATE!!!!!
Submitted By: Meck77

It seems like if you ask 3 different people how to cook a brat you get three different answers. I can tell you this is the case because every time we cracked a package of Brats last year there was always someone around saying "Oh you should do this, or You aren't going to do that to those brats without doing this....."blah blah blah "

~

My Wiconsin In Laws live on Brats and Norwegian food. (Any combination of whilte flour, white sugar, butter and milk or cream) They just take the Brats (Johnsonville Only, unless you get to a local German Butcher) and throw them in a pot with a can of beer. Cover with water. Boil 7-10 minutes and then brown on a medium hot grill.

[Bronx33]

Prep: 35 min.; Bake: 1 hr., 5 min. You can bake both pans of wings at the same time. Just switch rack levels and turn pans halfway through the baking times. To make the wings spicier, add more hot sauce here or at the table.

6 pounds chicken wings*
4 (0.7-ounce) envelopes Italian salad dressing mix, divided
1 cup butter, melted
1 to 1 1/2 cups hot sauce
1/4 cup lemon juice
1 teaspoon dried basil
Ranch dressing

Cut off wingtips, and discard; cut chicken wings in half at joint, if desired. Place 1 package Italian salad dressing mix in a large zip-top plastic bag; add half of wings, and shake to coat. Arrange coated wings in a single layer on a lightly greased rack in an aluminum foil-lined 15- x 10-inch jelly-roll pan. Repeat procedure with 1 package Italian salad dressing mix, remaining half of wings, and another jelly-roll pan.

Bake at 425° for 35 minutes or until browned. Remove pans from oven, and reduce heat to 350°.

Stir together remaining 2 packages Italian salad dressing mix, butter, and next 3 ingredients in a large bowl; add wings, and toss until evenly coated. Return wings to racks in pans, and bake at 350° for 30 more minutes. Serve with Ranch dressing.

*2 (3-pound) packages frozen party-style chicken wings, thawed, may be substituted.

[cbs1177]

I like to grill but if it is too cold to grill I bake chicken breast.

I put several bacon strips in the bottom of the cake pan and pour about half a bottle of lemon juice in it put the chicken breast in the lemon juice. Then go to town with my favorite spices:cavendek's all purpose greek seasoning, Tony Chachere's original creole seasoning, coarse ground black pepper, Grill mates Montreal chicken, and last but not least is carribbean jerk seasoning. I layer some more bacon on top of the seasoned chicken.

Bake in oven between 350-400 degrees depending on elavation. And using a meat themormeter take out the chicken when it is fully cooked inside 170 degree f.

Finger licking delicious. tender and juicy. great alone or on sandwiches or whatever comes to mind.

[watermock]

You take the sacrifical chicken into the pressure pot and then get to work on the noodles...

Two eggs, a little milk and flour...roll out and then cut into strips.

Mock is a great cook honestly...anyway...

While the boiled chicken is cooling enough for handling, your watching the noodles...

Then you get to clesn that dead bird...I'm always amused because it's whole...You have placed the noodles in a big pot with a dash of oil and salt and it needs to be drain.

Waning" This takes two hours....After debeoning the poor bird and rolling out hommade noodles...Now it's like skiing down the back bouls at Vail. Crack open a can of Cambell's cream of chicken and another of cream of mushroom once all is assembled.