Text 23874, 81 rader
Skriven 2007-12-08 00:20:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: smoking woods
=====================
-=> Quoting Dale Shipp to Lee Lofaso <=-

 DS> What types of wood have you used, with what meats?

Just about all the fruit and nut hardwoods are great. One of my
favourite combos is cherry wood for duck.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Orange-Marinated Brined Smoked Turkey
Categories: Turkey, Smoked, Marinade, Brine
  Servings: 4

      1 ga Orange juice
      2 c  Rice wine vinegar
      2 c  Apple cider vinegar
      1 c  Dark brown sugar
      6    Garlic cloves; crushed
    1/4 c  Sliced fresh ginger
      1 bn Green onions; sliced
      2 bn Cilantro; chopped
     12    Whole star anise
      2    Cinnamon sticks; crushed
      2 tb Red pepper flakes
      1 tb Whole cloves
      2 tb Whole black peppercorns
      1 c  Kosher salt
     15 lb Turkey; giblets removed,
           liver and neck reserved
      2 lb Wine barrel or orange wood
           chips or grapevine cuttings
           or hickory chips
           Olive oil; as needed
           Salt and pepper to taste

Combine orange juice, vinegars, brown sugar, garlic, ginger, green
onions, cilantro, star anise, cinnamon, red pepper flakes, cloves,
peppercorns and salt in a stock pot. Bring to a boil, reduce heat to
low and simmer for 45 minutes. Let cool.

Rinse and dry turkey inside and out. Place in a large plastic, glass
or earthenware container that is not much wider than the diameter of
the turkey and deep enough so that the brine will cover the bird
completely. Pour in the brine; make sure it covers the turkey. Cover
and refrigerate for three days. If the brine doesn't completely
cover the bird, turn the bird every 12 hours. About four hours
before  serving, soak wood chips (wine-barrel chips, orange wood or
hickory) in water for at least 30 minutes.

Remove turkey from the brine and pat dry; truss and place on
roasting rack. Rub with olive oil, salt and pepper.

Place a drip pan on the fire grate of a kettle-type grill. Place 20
or 30 charcoal briquettes on either side of drip pan. Light and let
burn until coated with white ash, about 30 minutes. Place turkey in
center of the grill over drip pan. Place small handfuls of wet wood
chips on the briquettes. Cover kettle with the lid. Partially open
vents. Check every 45 minutes and add about 10 briquettes each time
with additional wood chips.

If turkey skin gets too dark, cover with foil. Maintain about an
inch of water at all times in the drip pan.

Smoke turkey for 2 1/2 to three hours, or until a meat thermometer
in thickest part of breast reaches 165 to 170 degrees. Transfer
turkey to platter and let rest for 15 minutes before carving.

Chefs in the Napa Valley shared this recipe with the Times-Picayune.

From: Mignonne
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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