SOUTH-TEXAS STYLE TURKEY BY PAULA DISBROWE
The swoon-worthy results and surprising ease of cooking a whole turkey over a wood-infused fire just might make you rethink your traditional Thanksgiving menu. Two things bring this method together: Butterflying the turkey creates a broad, flat surface that cooks more quickly and evenly. READ MORERecipes
Posted by Colin Richards on 24th Apr 2014
Put meat in a 2 gallon plastic Zip-Loc bag and add:
- 2 cups of Ole Ray's Pork-A-Licious Barbecue Sauce
- 1/3 cup of Morton TenderQuick
- 1/2 cup of Lea & Perrins Wor. Sauce
- 1 tsp Your Favorite Habanero Sauce (to taste)
- 1 tsp crushed garlic
Squeeze bag around meat to remove all air then seal bag with zip loc.
Place in refrig. for 8 hours or overnight-do not leave in brine solution over 10 hrs. Let meat come to near room temperature before placing in Portable Kitchen grill and smoker.
Ideal smoker temperature is 250-275 for first 3 hrs. Then reduce temp. to 210-225 for 8-9 hrs.
When the meat thermometer reaches 180, the meat is cooked BUT NOT TENDER Continue on low heat until the bone is loose and meat is very tender.
It usually takes 10-14 hours, according to weight.
Brine Scant-1/4 cup kosher salt4 cups hot tap water1 bay leaf1 teaspoon dried thyme2 cloves1 small sprig of rosemary4-5 sage leaves, choppedJuice and zest from a lemon or limeThis is enough brine for 2 whole fryer chickens or a small turkey. Let brine cool. Place bird in ziplock bag, add brine (one bird per bag). Burp [...]
Put meat in a 2 gallon plastic Zip-Loc bag and add: 2 cups of Wicks BBQ marinade1/3 cup of Morton TenderQuick1/2 cup of Lea & Perrins Wor. Sauce1 tsp Tabasco (to taste)1 tsp crushed garlicSqueeze bag around meat to remove all air.--then seal bag with zip loc. Place in refrig. for 8 hours or overnight--do not [...]
1 fresh pork shoulder (12-14 pounds, well trimmed)Immerse in large pot boiling (simmering) for 20 minutes. (If it can't be covered completely, 20 minutes per side). Place 25-30 briquettes (half charcoal briquettes and half mesquite) on open end of the grill. Light and cook down briquettes to a grey covered ash. Then place shoulder skin [...]