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Tur-duc-hen

Ed
Ed Posts: 123
edited November -0001 in EggHead Forum
Has anyone cooked a tur-duc-hen on the BGE?
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Comments

  • Richard
    Richard Posts: 698
    Ed,
    Did a #15 Tony Chachere's Stuffed Creole style last month on the Large BGE, 350F, indirect, Plate Setter legs up, drip pan for gravy base. 20 minutes/lb, 5 hours total rested 45 minutes. Bird was defrosted 3 days in frig and placed 3 thermometers, remote. the temps varied about 10 F during the cook. He was in a V rack, breast up. Put bag of ice on breasts 20 minutes before cook, per mad max, covered with foil first 4 hours.Pulled when internal temp was near 160F. It played tricks with my thermometers.[p]Did a marinade/basting liquid 2 garlic cloves, 6 ozs Orange juice concentrate, 1 Tbs oregano, 1 Tbs Ground Black Pepper, Tbs Cumin, 2 Tbs Kosher salt, 2 Cups lemon juice.
    Since the bird was stuffed, I ran the marinade in the food blender and basted for an hour before cooking, reserve liquid. During the cook, covered with foil first 4 hours, careful the legs do not burn. basting every 30 minutes or so. NO SMOKE, the stuffing will absorb it and leave a very heavy smoke flavor.
    The marinade is sour due to the lime but made an interesting base for a country gravy. 12 adults only ate half of the bird. Great leftovers.
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  • Steeler Fan
    Steeler Fan Posts: 395
    Richard, any pointers for deboning?

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  • Richard
    Richard Posts: 698
    Steeler Fan,[p]Sure do! Buy them! Was in Wally World in Jan and they had them on sale $19.95, bought 4- now all gone Regularly $75. Deboned one years ago and said never again. They are on the internet $75-125. Great meal.
    Here is a link.

    [ul][li]http://www.cajuncreations.com/SearchResult.aspx?CategoryID=40&Affiliate=1[/ul]
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  • thirdeye
    thirdeye Posts: 7,428
    Richard,[p]One of my Julia Child books has good instructions for de-boning a chicken or turkey, but you are right it is time consuming.[p]Was it the Romans who stuffed the chicken in a duck in a turkey in a goat in a pig in a cow? Wonder what that baby was called?[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Rusty Rooster
    Rusty Rooster Posts: 1,239
    thirdeye,
    I think it was called "too big to fit on the egg". lol
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  • Richard
    Richard Posts: 698
    thirdeye,[p]I heard it got started in the Mideast!! LOL[p]Camel, Stuffed
    [p]1 whole camel, medium size
    1 whole lamb, large size
    20 whole chickens, medium size
    60 eggs
    12 kg rice
    2 kg pine nuts
    2 kg almonds
    1 kg pistachio nuts
    110 gallons water
    5 lbs black pepper
    Salt to taste



    Skin, trim and clean camel, lamb, and chicken. Boil until tender. Cook rice until fluffy. Fry nuts until brown and mix with rice. Hard boil eggs and peel. Stuff cooked chickens with hard boiled eggs and rice. Stuff the cooked lamb with stuffed chickens. Add more rice. Stuff the camel with the stuffed lamb and add rest of rice. Broil over large charcoal pit until brown. Spread any remaining rice on large tray and place camel on top of rice. Decorate with boiled eggs and nuts. Serves friendly crowd of 80-100.


    Recipe Type
    Humor, Main Dish

    Recipe Source
    Author: Shararazod Eboli Home Economist, Dammam, Saudi Arabia[p]
    [p]
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