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Turkey Day Practice Run (Pics)
Rubbed w/ Bad Byron's & brined over night
Smoked w/ Hickory, Pecan & Wicked Good WW
Sliced Up
The stew
"Spoon Test"
Served up with some good ole plain white bread
Comments
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Looks great! How was your practice run? Looks good but how did the turkey taste? Juicy?Just a hack that makes some $hitty BBQ....
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Yes, it was very moist & juicy...brining makes all the difference in the world to me. I have done a lot of turkey breasts (this was my first on the egg) and they usually turn good but the brine takes it to another level. I have brined ribs & butts before without a noticeable difference but I'll never do poultry again without brining. Bad Byron's was a very good flavor with the turkey.
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There are two of my favorites in one meal! This year will be my first turkey on the Egg and I am looking forward to it very much.The first time I brined my turkey 4 or 5 years ago I said the same thing. I will never cook another turkey without brining it.Once again nicely done, I wouldn't know where to start first.Jim
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Stew looks delish and perfect for a meal in this kind of weather. Will have to try the brining thing, how long and your brine recipe ?? WDEOpelika, Alabama
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Congrats on your turkey breast. Stew looks good, but I've never had it before, not really a Texas thing. Would be interested in trying it, though.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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I only brined it for about 12-15 hours & it was frozen when I put it in. I would prefer to do it more like 24 hours but it still made a big difference. I actually did it in the kitchen sink which worked really well. I used vegetable stock (one box/container), kosher salt (about 2 cups), white & brown sugar, a little honey, rosemary, thyme, & sage. Used my emersion blender to mix it really well and added about half a bag of ice.
Griffin, you can’t beat a good Brunswick Stew when it’s done right!
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Two great looking cooks. Congrats!
Brighton, IL (North East of St. Louis, MO) -
War_Eagle_2244 said:
I only brined it for about 12-15 hours & it was frozen when I put it in. I would prefer to do it more like 24 hours but it still made a big difference. I actually did it in the kitchen sink which worked really well. I used vegetable stock (one box/container), kosher salt (about 2 cups), white & brown sugar, a little honey, rosemary, thyme, & sage. Used my emersion blender to mix it really well and added about half a bag of ice.
Griffin, you can’t beat a good Brunswick Stew when it’s done right!
Opelika, Alabama -
Buckdodger said:War_Eagle_2244 said:
I only brined it for about 12-15 hours & it was frozen when I put it in. I would prefer to do it more like 24 hours but it still made a big difference. I actually did it in the kitchen sink which worked really well. I used vegetable stock (one box/container), kosher salt (about 2 cups), white & brown sugar, a little honey, rosemary, thyme, & sage. Used my emersion blender to mix it really well and added about half a bag of ice.
Griffin, you can’t beat a good Brunswick Stew when it’s done right!
Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee -
more info on the stew! i gotta try this one
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Wow, looks great. The stew in particular has my mouth watering. Thanks for sharing!
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I found a recipe online & tweeked it until I got it the way I liked it. This is what I came up with. I typically put the meat from an entire butt in the stew. I had a lot of frozen left over that I used for this batch.
Brunswick Stew
Sauce:
In a 2 quart sauce pan, over low heat, melt ¼ cup of butter then add:
1¾ cups Catsup
¼ cup French's Yellow Mustard
¼ cup white vinegar
Blend until smooth, then add:
½ tablespoon chopped garlic
1 teaspoon coarse ground black pepper
½ teaspoon crushed red pepper
½ oz. Liquid Smoke
1 oz. Worcestershire Sauce
1 oz. Crystal Hot Sauce or ½ oz. Tabasco
½ tablespoon fresh lemon juice
Blend until smooth, then add:
¼ cup dark brown sugar¼ cup honey
Stir constantly, increase heat to simmer (DO NOT BOIL) for approx. 10 minutes.
Makes approx. 3½ cups of sauce (set aside - to be added later).
The Stew:
In a 2 gallon pot, over low heatmelt ¼ lb of butter then add
3 cups small diced potatoes (or 1 bag of frozen hash browns)
1 small/medium onion finely chopped
2 14½ oz. cans of chicken stock
Smoked Pork…a lot
Bring to a rolling boil, stirring until potatoes are near done, then add:
2 14½ oz. cans stewed tomatoes
The prepared sauce
1 small bag frozen corn2 tablespoons liquid smoke
2 rolls of frozen creamed corn
Slow simmer for 2 hours
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With apologies to War Eagle, I moved the post I had here. There doesn't seem to be a way to delete this post. I was trying to be helpful and share a blog I wrote on brining. But I don't want to hijack his cool thread on two of my favorite foods-brined grill roasted turkey & Brunswick Stew. Here is the link to the relocated post.
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Looks like good info, Jim. I will assimilate borg-style tonight. Need to start attendin' to dinnah right about now.
______________________________________________I love lamp.. -
thanks for the recipie
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