Still working off the leftover turkey but decided to switch fowl species. From the Grillin' and Chillin' Series, I did a combination of grilled spatchcocked and whole stuffed quail. Stuffing was a pecan jalapeño breading, came out super moist and had a nice bite to it. Also did some sausages and boudin for a late fall grill over applewood.
DTro Most of our local grocery stores (HEB,Kroger,Fiesta) carry quail in the frozen meat section. Afraid I sold my 20 gauge and traded it for the suburban life style 😂
JCBBQ - nope got to gather with family - we just didn’t have enough to really give out. Went to my parents and with 11 people, we just about crushed everything served!
Is this leftovers? Picked the carcass from the smoked turkey, took the leftover turkey stock we had (after using some for gravy), and reinforced it with more vegetables, and all the bones and some less than desirable meat + skin, then added more water to cover.
Then decided to use it to make turkey noodle soup. I kinda wing it (pun only partially intended) every year, but here's some pics of the steps.
Mirepoix of course
Sautee in olive oil, add some salt to sweat the veggies.
When soft enough, make a hole, add in tomato paste and a heap of garlic (I use the stuff from the jar)
Stir it up and keep it moving until the garlic is quite fragrant. Deglaze with a ladle of stock or wine or beer. I used stock because I was lazy, and even though its white meat, its so rich with the tomato paste and smoke it probably could have taken red.
Once deglazed, add the rest of the stock and the turkey pulled from the carcass (not the stuff used to reinforce the stock!)
Bring to a boil, reduce heat to low and simmer 30-60 minutes. Add half a bag of egg noodles, a bag of frozen corn, a couple big pinches of Simon & Garfunkel rub, salt and black pepper. Boil the noodles for 6-7 minutes or until done. Bake sourdough bread a few hours before, and serve.
Not sure if people like all the pics and the description or if I should do that elsewhere. Anyway, its dinner.
No picture of our Thanksgiving bird this year, but I get a second chance! A friend brought me this 16 pound bird, I will spatchcock it, cook it, they get half, we get half that's a good deal! Standby, finished picture sometime next month!
Today, I made two pints of butter based mayonnaise, KerryGold Butter, Range free eggs, and that awesome Zoltar's Creole Mustard. And a bit of redmond's real salt. 100% Fat, 100% good! wife took out both trash can and can to street!
I grilled some shrimp and a piece of salmon the other night. I was going to wait and get a plated photo of everything together. However, my hungry crew ate the shrimp as an appetizer before I could pull the salmon off of the grill. So, no photo.
But, because they filled up on shrimp, I had a little leftover salmon. So, I mixed it with mayo and soy and made onigiri for lunch the next day.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
No food styling here, just some pork chops with a dijon cream sauce over mashed potatoes. Always a hit with the kids and nice on a cold Florida evening.
There's nothing atrocious about it, it looks awesome! And I don't believe Florida has "cold evenings". It's currently 18 degrees (Freedom units) in Pennsylvania. That's cold!
Shoprite has flatiron steak on sale this week so I grabbed two. Did them two ways on the grill for dinner: one with salt, pepper, garlic, schichimi and the other with the Midyett rub. Great flavor profile on both, and the steaks were tender and beefy. With buttermilk scallion smashed potatoes and steamed broc. Very satisfying weeknight dinner.
It's actually getting into the 30's here! So time for some slow cooker chicken noodle soup.
Got the chicken seared up and in the pot with some broth. Working on the veggies and herbs
Finished product. Warming and very tasty. Plus I just spent 2 weeks under the weather, exactly what I needed
Stuffed/slathered all the fresh garlic and herbs up under the skin and then roasted this little 12-pounder as Turkey #1 this year. This is one of our favorite ways to prepare the turkey as it lower sodium than brining, but still really flavorful.
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