Chicken

[Boarcephus]

Tried a new twist on chicken today.  Marinated several chicken thighs in Goya Mojo Criollo marinade that I had thrown a package of Jerk Seasoning in.  Let them set in that for several hours then threw them on the egg and slow cooked.  Not bad, little bit of a bite, kind of a citrusy taste and I'll do it that way again.

["Boar"]

A friend of mine uses Goya a lot.  I've never tried it but it must be good.

Our latest experiment with chicken was a test for the African meal we're cooking up for our church.  UMC is doing a fund raiser for an effort to prevent Malaria and several of us will be cooking African meals and serving for a donation.

We test cooked an African Chicken Peanut Stew and took it to church today for samples and opins.  The wife and everybody there loved it.  I thought it was terrible...probably because I only like pb on pb & j and banannas.

[Boarcephus]

Boar, quick question.....you've smoked a turkey on the egg before haven't you?  I'm thinking about turning the plate setter upside down, putting an aluminum pan on it and filling it up with the Mojo Marinade and setting the turkey on top and smoking it for Thanksgiving.   Setting the temp at around 250 or so trying to get a super moist product.  That should work shouldn't it?   Any ideas or suggestions? 

[Junkyard Hog]

Boar, quick question.....you've smoked a turkey on the egg before haven't you?  I'm thinking about turning the plate setter upside down, putting an aluminum pan on it and filling it up with the Mojo Marinade and setting the turkey on top and smoking it for Thanksgiving.   Setting the temp at around 250 or so trying to get a super moist product.  That should work shouldn't it?   Any ideas or suggestions?

I'm not Boar but I have smoked several turkeys.  I don't have an egg but I do have a propane smoker.

Half of the turkeys turned out awesome.  A properly smoked turkey is the best way to cook them in my opinion.  The other half turned out too dry.  You have to pick the right size turkey (if they're too big they stay at a low temp too long) and pay close attention to the temperature.  They are definitely a little more delicate to smoke than other meats.  If I were going to smoke a turkey for Thanksgiving I'd make sure and give it a trial run first.

["Boar"]

Boar, quick question.....you've smoked a turkey on the egg before haven't you?  I'm thinking about turning the plate setter upside down, putting an aluminum pan on it and filling it up with the Mojo Marinade and setting the turkey on top and smoking it for Thanksgiving.   Setting the temp at around 250 or so trying to get a super moist product.  That should work shouldn't it?   Any ideas or suggestions?

That'll work. I'm cooking a couple 9 lb breasts at around 275 for 3.5 hrs or so. Pull it after it hits 165 on the thickest part.

["Boar"]

Turkey breasts marinating in chicken broth for 24 hours.

["Boar"]

Injected butter and chicken broth, then rubbed veg oil and cavenders.

[BR]

Almost ready to foil... Setting at 160 right now..

["Boar"]

Almost ready to foil... Setting at 160 right now..

That's going to be goooooood, BR.

[pigture perfect]

Turkey breasts marinating in chicken broth for 24 hours.

Do you use fresh broth or the canned junk? There is a difference.

["Boar"]

Do you use fresh broth or the canned junk? There is a difference.

The canned junk this time.

["Boar"]

["Boar"]

168 at 3:45   Done.

[DeltaBoy]

168 at 3:45   Done.

q

That is nice birds.

["Boar"]

Venison Marsala

["Boar"]

["Boar"]

Venison or pork tenderloins
All-purpose flour for coating
Vegetable oil for sautéing
2 to 3 tablespoons butter
8 ounces (or more) mushrooms, sliced
3 tablespoons chopped green onions
3 tablespoons chopped parsley
2 cups beef broth
1/2 cup Marsala
Paprika, salt and pepper to taste

Instructions

Cut the tenderloins into 1/2-inch slices; pound the slices lightly. Sprinkle lightly with flour. Saute in a small amount of vegetable oil in a skillet over high heat until brown. Remove to a baking dish.
Melt the butter in the skillet and add the mushrooms. Saute for 5 minutes. Add the green onions, parsley, beef broth, wine, paprika, salt and pepper. Simmer for 5 minutes. Pour over the venison and bake at 350F for 30 minutes.

[DeltaBoy]

Good Stuff.

[Break & Run]

Not a good thread to look at at 10:30 in the morning.  Oh my...

[DeltaBoy]

I going to try that Goya Marinade we been on a kick using Italian salad dressing or Old bay and Cavenders on those Birds.   I tried some jerk seasoning but the family said it was too hot.