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re: Tailgating Traditions
Posted on 8/3/13 at 10:58 pm to ozland
Posted on 8/3/13 at 10:58 pm to ozland
Big Mike's Trash can turkey.
1 20 gallon galvanized trash can w/cover. 1 12-15 pound defrosted turkey. Tony Chachere's garlic butter injection sauce and seasoning.
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Directions:
inject turkey and season. let marinate over night. Light 10 lbs. of charcoal in the cover of the trash can and when coals are ready place turkey on a stand upright over the ground. I use a ss stake that is made like a "T" approximately 24" high. Take trash can and place over turkey. Put 1/2 of the coals on the top of the trash can and the other 1/2 all around the can making sure they are up against the can. Cook the turkey for 8 minutes per pound adding another 10 lbs. of charcoal @ the halfway mark. Remove the can after 1 hour and 36 minutes (for a 12lb turkey)and it will be perfect. Guaranteed!
1 20 gallon galvanized trash can w/cover. 1 12-15 pound defrosted turkey. Tony Chachere's garlic butter injection sauce and seasoning.
--------------------------------------------------------------------------------
Directions:
inject turkey and season. let marinate over night. Light 10 lbs. of charcoal in the cover of the trash can and when coals are ready place turkey on a stand upright over the ground. I use a ss stake that is made like a "T" approximately 24" high. Take trash can and place over turkey. Put 1/2 of the coals on the top of the trash can and the other 1/2 all around the can making sure they are up against the can. Cook the turkey for 8 minutes per pound adding another 10 lbs. of charcoal @ the halfway mark. Remove the can after 1 hour and 36 minutes (for a 12lb turkey)and it will be perfect. Guaranteed!
1
Posted on 8/3/13 at 11:01 pm to ozland
quote:
Big Mike's Trash can turkey.
I want this. Now.
The best turkey I ever smoked was marinated for 48 hours in apple cider, cider vinegar, whole peppercorns (black, white and red blend) and fresh sage leaves. Then smoked with apple wood chips, using the marinade in the drip pan. It was fantastic.
How does your trash can turkey get done in only an hour and 36 minutes?
This post was edited on 8/3/13 at 11:04 pm
Posted on 8/3/13 at 11:24 pm to semotruman
You will have to try this for yourself.
I will post one more.
I will post one more.
Posted on 8/3/13 at 11:28 pm to ozland
Pasta La Lou from Best Bank Tiger
Ingredients:
1/2 lb. Andouille or Smoked sausage, diced
1/2 lb. Shrimp (medium sized; peeled and deveined)
1/2 lb. Crawfish tails (or double the amount of shrimp)
1/2 lb. Butter
2 tbsp. Garlic, minced
1 1/2 cups Jumbo mushrooms, sliced
1/4 cup Green Bell Pepper, diced
1/4 cup Red Bell Pepper, diced
1/4 cup Green Onions, chopped
1/2 tbsp. Creole seasoning
1 1/2 cup Water
6 tbsp. Corn Starch (dissolved in water)
1/2 cup Sherry
1 lb. Cooked Vermicelli Pasta
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Directions:
Procedure: Heat butter in skillet. Add crawfish, diced sausage, shrimp, garlic, mushrooms, peppers, and onions and blend while sautéing. Add water and simmer. Add seasonings. Bring to a boil, then add corn starch and water mixture to tighten. Add sherry and blend well. Serve over a 4 oz. bed of cooked Vermicelli pasta. Serves 4 people.
(Stolen from Court of Two Sisters)
Ingredients:
1/2 lb. Andouille or Smoked sausage, diced
1/2 lb. Shrimp (medium sized; peeled and deveined)
1/2 lb. Crawfish tails (or double the amount of shrimp)
1/2 lb. Butter
2 tbsp. Garlic, minced
1 1/2 cups Jumbo mushrooms, sliced
1/4 cup Green Bell Pepper, diced
1/4 cup Red Bell Pepper, diced
1/4 cup Green Onions, chopped
1/2 tbsp. Creole seasoning
1 1/2 cup Water
6 tbsp. Corn Starch (dissolved in water)
1/2 cup Sherry
1 lb. Cooked Vermicelli Pasta
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Directions:
Procedure: Heat butter in skillet. Add crawfish, diced sausage, shrimp, garlic, mushrooms, peppers, and onions and blend while sautéing. Add water and simmer. Add seasonings. Bring to a boil, then add corn starch and water mixture to tighten. Add sherry and blend well. Serve over a 4 oz. bed of cooked Vermicelli pasta. Serves 4 people.
(Stolen from Court of Two Sisters)
Posted on 8/3/13 at 11:34 pm to ozland
If I could get crawfish in Columbia, I'd be trying this tomorrow!
ETA - these are now in my personal cookbook.
ETA - these are now in my personal cookbook.
This post was edited on 8/4/13 at 12:09 am
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