Turducken!

HendersonTRKing

Long and strange story short, a chance meeting on Canal St. at the Endymion parade back in 1990 has resulted in 21+ years of marriage, 2 kids, and a deep and abiding reverence for the things you can find in South Louisiana even when you're not looking for anything in particular.  

We're having some friends over tonight for a pre-Mardi Gras party.  SWMBO is making her famous shrimp remoulade and jambalaya.  I'm going to open up a bunch of bags of Zapps, heat up some frozen Lena's mini crawfish pies and cook up the Turducken pictured below.  I know I get some kind of deduction for sourcing it rather than stuffing it myself, but I'm still pretty pumped to get this bad boy on the egg.  It's slathered with mustard, covered with DP Jamaican Firewalk and filled with cornbread and cajun sausage.  

Planning 250-275, raised indirect, with a bit of pecan, until it's reached 165 internal.  Thinking about a panic pan with liquid underneath as an insurance policy against dryness.  Will put it on at 2 with guests arriving at 6:30.  Can't miss, amirite?

Will try to update with pix as the day/night wears on.  

Laissez les bon temps rouler!  

jcaspary

I would skip the water pan but everything else looks good. Awaiting results. Also no points lost in my book.

johnkitchens

I have always wanted to try Turducken. Please let us know the outcome! 

LHP

Oh man, can't wait to see updates.  

I like making veggie gravy in the pan... sooo good.  Carrots + turkey drippings = AMAZING

http://amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html#gravy

maso

You had me at Zapps!

HendersonTRKing

About an hour and a half in, 230 on the grate, 80 degrees internal . . . getting there . . . 

Richard Fl

Great meal.  CAREFUL about the smoke as the stuffing will absorb it.  I do mine with no smoke.

HendersonTRKing

Came out amazing . . . the smoke was a hint, not overwhelming.  Was moist and delicious, especially the duck.  Completed project pix below.  

Got it from http://www.cajunspecialtymeats.com/ and was very, very satisfied.  Highly recommended.  

The Savoie's andouille on the egg (served sliced with creole mustard) was a huge hit, also.  No pix -- it got consumed too fast!

Thanks for looking!

jcaspary

Looks like Heaven on a cutting board.   ^:)^

johnmitchell

Lord have Mercy....That looks beyond awesomeness..Fantastic cook .. =D>

Central_Bama_Egger

Awesome!!

noregard

Tasty!  Nice one.  

GalanteNate_OneEa

Nice! I have had one from the same site, but before I owned an egg. Really cool. I think I've gotta try and to one from scratch. Looks like you deviated from your original cooking temp. Do you have the details? How was the skin?

HendersonTRKing

Temp was 230 for about 4 hrs on the egg. IT in the breast kind of stalled around 140, so I bumped the temp to 275 for an hour. And with guests arriving and andouille needing to be egged, I foiled it and put it on the gasser to hold before pulling it and wrapping in towels. Skin was nice and crispy when it came off the egg. Out of the foil it softened up.

Just ate a sandwich with some leftovers. Awesome. Trying to counteract the unfortunate after effects of too many sazeracs and hurricanes and fireball.

GalanteNate_OneEa

Awesome thanks! When we did the Chicken Ballotine throw down I spen the next two days eating sandwiches as well lol.

johnkitchens

It looks great! I would devour it. 

nolaegghead

Looks delicious!

Best part of a turducken is it's a turducken. 

We (a party of 6 friends on bikes) packed a bunch of beer and booze and booze and biked across the ferry from Algiers Point to the Bywater and watched Petit Rex and the Intergalactic Krew of Chewbaccus last night. 

le bon temps roule!

HendersonTRKing

@nolaegghead -- very envious of your evening.  I was jamming to a homebrewed 60 song playlist "Best of Nola", but having read about the Sacred Drunken Wookiee, I'm sure you were in the thick of it.  Made it to Jazz & Heritage the last 2 in a row, but missing this year.  Have a great Mardi Gras!

cook861

Great looking 

HendersonTRKing

One more pic . . . a friend sent took it as I was carving it up.  I think it may be a bit blurry, but since I get to go home to the last of leftovers tonight, I thought I'd share.  Bon Appetit!