I Love Grilling Meat's online newsletter for October 2018
Dan’s Smoked Turkey MEAT Insider October 2018 SMOKED TURKEY Challenge
In order to prepare for Thanksgiving 2018 and the rest of the holiday season, our entire focus thismonth is on smoking fowl. You’ll find three fowl recipes here, as well as LIVE “Ask a PRO” sessions covering smoked chicken, smoked turkey, and even smoked game hens! Let’s get started ...
Brine Ingredients
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1 cup salt
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3 apples, cored and quartered 3 tablespoons basil 3 tablespoons sage
1 gallon water
Wet Rub Ingredients
1 cup brown sugar 2 oranges, quartered 2 lemons, quartered
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2 tablespoons rosemary 1 teaspoon celery seed
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3 tablespoons basil 3 tablespoons sage
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1 teaspoon celery seed 2 sticks melted butter
2 tablespoons rosemary
Directions
Directions
In a sauce pan, combine ingredients, bring to a boil, and then let simmer for 3 minutes. Let cool down to room temperature. Place turkey in the brine and refrigerate it overnight but not more than 24 hours. Remove from the brine, pat dry with paper towels, and apply your wet rub.
Mix all ingredients and brush the wet rub on the turkey. This can also be injected. Baste throughout the smoking process, every hour or so.
I have uppedmy smoking temperatures to 285 F. It gives me a crispier skin, and I use the Pit Barrel Cooker for all my fowl now because it runs great at high temperatures. For timing, you’re looking at approximately 30–40 minutes per pound. That means a 12-pound turkey takes about 6 hours, but it’s best to go by internal temperature. Breast should be 165 F; legs and thighs should be 175 F. Pull the turkey out when you have an internal temperature of 160 F. Wrap or tent it with foil in a pan, and let it rest for 45 minutes. While wrapped, your bird will continue to cook to the above internal temperatures without being in the heat of the smoker. For smoke, I like to use peach and maple wood, but use what you like. This is a great recipe for most fowl.
–Danny McTurnan
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with a possible subheader right underneath Cooking Oils Declassified ARE YOU USING EXTRA-VIRGIN OLIVE OIL WRONG?
Canola Oil/Vegetable Oil A good option for high-heat cooking, baking, and frying, these utilitarian oils are completely neutral in flavor, but they’re not heart-healthy. Vegetable oil is a generic mix of oils, including soybean, canola (rapeseed), and palm oils, making it the most inexpensive cooking oil. Peanut Oil Great for high-heat cooking, frying, and deep- frying, peanut oil has a neutral flavor, so you can easily use it in just about any dish that needs a cooking oil. It’s also a more heart- healthy option than canola and vegetable oils. Avocado Oil When you need an oil to withstand high temps, this is your oil. It has a smoke point of 510 degrees, making it perfect for grilling and stir-frying. What makes avocado oil particularly unique is that it can also be used as a finishing oil, like EVOO. It’s light yet resilient. “Ask a PRO” LIVE Sessions
Not all cooking oils are created equal. Some cooking oils have distinct flavors, while others are suited for high temperatures. Every oil is unique. Here are six common oils and their best uses. Extra-Virgin Olive Oil An often misused oil, extra-virgin olive oil (EVOO) should not be used for cooking or
frying. It’s simply too delicate and cannot withstand high temperatures, which can damage the flavor, ruining dishes. Instead, use it as a finishing oil — drizzle it over pasta, salad, or bread. Olive Oil Unlike EVOO, standard olive oil can be used for cooking and frying. It can withstand temps up to about 460 degrees. In many cases, you can use it in place of other cooking oils — just be sure you’re using plain olive oil and not EVOO Coconut Oil Better for baking than cooking, coconut oil is generally solid at room temperature. It can be used for some cooking, but like EVOO it doesn’t play well with high temperatures. Keep it at 350 degrees or below and use it as a butter substitute.
SMOKED TURKEY Challenge
GRILL Giveaway
• LIVE“Ask a PRO”Session #1 TOPIC: Smoked Chicken
Sunday 10/7/18, 5 p.m. Central
Are you ready to put your grilling and smoking skills to the test? Take the Smoked Turkey Challenge and you could WIN up to $500 in grilling and meat- smoking prizes! Wanna knowmore? Head over to gsa.life/2018october for all the details on how to enter. Good luck, and we look forward to seeing what you cook up!
• LIVE“Ask a PRO”Session #2 TOPIC: SmokedTurkey
Sunday 10/14/18, 5 p.m. Central
• LIVE“Ask a PRO”Session #3 TOPIC: SmokedGame Hens
Sunday 10/28/18, 5 p.m. Central
Win a FREE Pit Barrel Cooker Package. Details at gsa.life/2018october .
Go to gsa.life/2018october for instructions on how to access these LIVE sessions.
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grillingandsmokingassociation.org
Message from the CEO: Hi Pitmaster, this is Paul Woolley, CEO of GSA: Grilling & Smoking Association. I’m here to let you know that your GSA Membership is getting better! We recently opened the doors to the brand new GSA T-shirt of the Month Club, and because you’re already an active GSA member, you get FULL access to all club benefits at no additional cost to your GSA membership! This means that going forward we will send you an exclusive BBQ-themed T-shirt every month directly to your door. However, in order for us to do this, we need your T-shirt size (Small–5XL). Send us an email at members@grillingandsmokingassociation.org including your T-shirt size (Small–5XL), and we’ll get your first T-shirt out to you in the upcoming month!
Dan ' s Smoky Game Hens
Ingredients
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2 bay leaves, crushed 2 tablespoons chopped fresh or dried dill 1 tablespoon ground coriander
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1 tablespoon dry mustard 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1 stick butter, melted 5 tablespoons olive oil
Directions
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Mix all ingredients and brush the rub on your game hens.
Set the smoker temperature to 250 F. You can also baste throughout the cook. I like to baste once at the start, once in the middle of the cook, and one last time at the end before wrapping. I use peach and maple wood for most of my birds. Cook to 160 F, pull from the smoker, wrap in foil or tent in pan, and let rest for 30 minutes before serving. The wrap should allow your hens to hit a final internal temperature of 165 F. A light basting of wet rub at serving time adds that nice extra kick of flavor.
***These measurements will yield enough rub for 4 game hens. I’ll typically cook 1 game hen per person that I’m planning to feed. Multiply or divide the rub recipe as you see fit to match the number of hens you plan on cooking.
Any support questions? Email us at
–Danny McTurnan
members@grillingandsmokingassociation.org If you are not in the private VIP forum yet, go to gsa.life/2018october to learn how!
3 grillingandsmokingassociation.org
PRST STD US POSTAGE PAID BOISE, ID PERMIT 411
1180 N. Town Center Dr. Suite 100 Las Vegas, NV 89144
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Dan’s Smoked Turkey
Understanding Cooking Oils and Their Uses Don’t Miss Our Grill Giveaway Dan’s Smoky Game Hens
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Cornbread-Battered & Fried Bacon- Wrapped Smoked Turkey Legs
Cornbread-Battered & Fried Bacon-Wrapped Smoked Turkey Legs
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1/2 teaspoon baking powder 1/2 teaspoon garlic powder 1/2 teaspoon poultry seasoning 1/4 teaspoon ground red pepper
1 tablespoon chopped dehydrated cranberries
1 beaten egg 1/2 cup milk
Wrap 1 strip of bacon around each turkey leg, using toothpicks to secure it in place. Apply a light coating of your favorite dry rub. Step 1: Smokin ’ Hot Turkey Legs Place the turkey legs on your smoker, preheated to 350 F, and cook until internal temperature hits 160 F. Then, pull them off the smoker and allow them to cool.
2 tablespoons cooking oil
Mix the dry ingredients in a bowl. Then, add the wet ingredients and whisk until it looks smooth.
Deep-fry the smoked/battered turkey legs in cooking oil at 350 F. Once the batter has turned golden brown, remove the turkey legs from the oil and allow them to drain on a rack or paper towel. At this point, you should also remove the toothpicks holding the bacon in place. Step 3: Deep - Fry to Perfection ! Dip the smoked turkey legs in the batter, or use a spoon to cover them entirely with it.
Step 2: Mixing the Batter
Prepare the following ingredients:
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2/3 cup all-purpose flour
1/3 cup cornmeal
Full video tutorial available on resource page at gsa.life/2018october.
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