The trick is to smoke the meat and not make the meat smoke
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A Few of My Favorite Things - Pt. 3

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Continuing on from the blog entry A Few of My Favorite Things - Pt. 2, this blog entry will cover items from the Poultry Section of my site. These items will be various Chicken or Turkey recipes only. I didn’t include any duck because I’ve only made 2 duck recipes and that is hardly a wide range of things to choose from. I will add that those two recipes were in fact excellent. Each item has the recipe name and a thumbnail of the cookbook the recipe came from. In the case of a thumbnail with a generic web link symbol, the recipe came from an internet source. Clicking on the recipe name link will bring you to the picture page for that recipe, where you can learn more about the recipe and its source-either the cookbook name, and page number or a link to the website.

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BEST CHICKEN BREAST:

Name:
TUNISIAN CHICKEN WITH PARSLEY SAUCE
Source:
Weber’s Way to Grill

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This recipe called for a spiced paste which was placed above and below the skin. The breasts were direct grilled to put a sear on the skin and then they were finished indirectly for another 35-40 minutes. A sauce was prepared with Italian Parsley as the main ingredient. It reminded me of a Middle Eastern version of a Chimichurri sauces. The sauce served to tame the spiciness of these wings and gave it that wonderful balance of sweet and hot you get from a lot of Middle Eastern recipes. I knew I was in for something special the moment I put the breasts on the grill and started smelling all of these wonderful new aromas coming from the grill.


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BEST CHICKEN THIGHS:

Name:
SERBIAN CHICKEN BUNDLES
Source:
Planet Barbecue

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This tasty recipe used butterflied chicken thighs which were pounded to an even thickness after they were butterflied. They were then stuffed with a mixture of diced chunks of cooked bacon, ham and Gruyere cheese. The chicken thighs were closed and pinned shut with toothpicks. They were direct grilled and brushed with bacon fat which lent them a smoky flavor. The chicken thighs were moist and tasty and the fillings just added to the excellence of this meal.


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BEST CHICKEN WHOLE:

Name:
3 GINGER ROTISSERIE CHICKEN
Source:
Mastering the Grill

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The three gingers in the recipe title were added to the chicken in three forms. First the a grated ginger and butter based spice paste was applied under the skin of the chicken to help keep it moist while cooking. Secondly was a ginger based glaze that was applied towards the end of the rotisserie grilling process. Lastly was a relish using pickled ginger that was served with the chicken. This recipe was more moist and far more tasty than the famous Beer Can Chicken. This chicken is on a whole different level than beer can chicken. Although it is a bit of work, it turns out a chicken that is head and shoulders above any chicken I’ve tasted.


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BEST CHICKEN WINGS:

Name:
HOT WINGS
Source:
Serious Barbecue

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This category was the hardest one to pick a winner in. Calgary Hot Wings and Piri Piri Chicken Wings could just as easily been put at the top of the list. Bot of these had a great spicy flavor, but what put the Hot Wings on top of the heap was the cooking method which differed from all of the other wings I’ve ever made. The wings get rubbed with a spicy rub and are placed in a large aluminum pan together with some water and cubes of butter. The pan is covered with foil and is cooked indirectly for 45 minutes. The wings get removed from the pan and get crisped over direct heat for 10 minutes per side. The last step before serving is to toss them with a hot sauce and sprinkle them with freshly chopped parsley. This cooking method which essentially steams the wings turns out the most moist wings I’ve ever had. The 10 minute per side crisp over direct eat gives them a very crispy skin. This longer than usual crisp doesn’t dry them out, which is due, I believe, to the time they spent steaming and picking up moisture in the covered foil pan. It was the extra crispy but moist aspect to these wings that put them on top of my list.


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BEST TURKEY BREAST:

Name:
ANCHO STUFFED TURKEY BREAST
Source:
Mastering the Grill

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This turkey breast recipe turned out a very spicy dish that looked like a pinwheel roast. You start with a boneless skinless turkey breast, which I had my butcher butterfly for me. The breast gets opened up and is filled with a Southwestern style filling of herbs, spiced and veggies. I grilled the veggies to char the exterior skins, before they were diced and added to the spices and herbs to make the filling. The filling is placed on top of the opened turkey breast which was then rolled up and tied. The tied breast received a spicy rub on the outside and was indirect grilled. It was then cut into thick slices just like a pinwheel roast. This turkey breast was moist and by far the most flavorful turkey breast I’ve ever tasted.


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BEST TURKEY WHOLE:

Name:
HERB ROASTED TURKEY
Source:
America’s Test Kitchens

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This recipe added some refinements and new wrinkles to things I was already doing with my Thanksgiving turkeys. The turkey was brined and rather than use the ATK brine, I used a favorite apple and orange based brine from the virtual Weber Bullet site. The ATK recipe had you make a fresh herb past which gets applied under and over the skin of the turkey. I placed chunks of apples and onions in the cavities, something I got from Paul Kirk’s smoked turkey recipe. The turkey is smoked at 225 (105 C) using apple wood chunks. I was already producing the best turkey I or any of my guests had tried and this ATK recipe and the few tweaks it added took things to an even higher level and it has been my go to turkey recipe for the last 3 years.

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Part 4 of this blog entry will cover my favorites from the
Fish and Lamb Sections of this site.

OTHER BLOG ENTRIES IN THIS SERIES:

  A FEW OF MY FAVORITE THINGS - PT. 1 The best items from the Beef Section of this site
  A FEW OF MY FAVORITE THINGS - PT. 2 The best items from the Hamburgers, Hot Dogs, Paninis, Pizzas, Quesadillas and Sandwiches Sections of this site
  A FEW OF MY FAVORITE THINGS - PT. 4 The best items from the Fish and Lamb Section of this site
  A FEW OF MY FAVORITE THINGS - PT. 5 The best items from the Pork Section of this site
  A FEW OF MY FAVORITE THINGS - PT. 6 The best items from the Vegetables Section of this site
  A FEW OF MY FAVORITE THINGS - PT. 7 The best items from the Kebabs, Other, Soups & Stews, Salads, Sides & Desserts Sections of this site

  BACK TO BBQ BLOG 2011
  ARCHIVE OF BLOGS: 2011
  INDEX OF BLOGS: ALL YEARS

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