Tuesday, November 15, 2011

November BBQ Day

We were planning to be gone for my regular BBQ day, so I cooked a week earlier and for this day I had a turkey breast which the customer requested be herbed.  I had used Todd’sDirt for chicken herbage last time I cooked and I liked it plus it received rave reviews.  Here’s the finished product, which I pulled from the smoker at 158*, knowing it would move on up about 5 degrees.  Now the customer can slowly reheat it in the foil to about 160* then unwrap and put it in a very hot oven to crisp up the skin – the reverse sear for turkey.

For the same person, I cooked a brisket, again using the Chris Lily method as shown on Robyn’s Grill Grrrl blog, except I cooked it to 195*.

For a friend, my daughter, and ourselves, I cooked up a bunch of chicken – breasts and wings.  For those going to others and our wings, I again used Todd’s Dirt.

For our breasts, Bev wanted some with jerk marinade and some with the citrusy rub I make – the jerk is in the round pan.

Here’s most of the finished chicken.

For our supper, I cooked a slab of baby backs that had been marinated overnight in this Asian concoction from Amazing Ribs - I used half this for one slab. 

1 cup or a 9 ounce jar of hoisin sauce
1/4 cup diced onions
1/4 cup soy sauce
1/4 cup rice wine or white wine
1/4 cup rice wine vinegar
1/4 cup orange juice
1/4 cup fresh ginger, grated
1/4 cup toasted sesame oil
1 tablespoon mustard powder
2 tablespoons sriracha hot chili sauce or another hot sauce
3 cloves of garlic, minced or pressed
1 teaspoon five spice powder

Before serving, they were glazed with honey and looked like this.

One of my goals was to cook some ribs better than I had eaten at an Asian restaurant recently, but I got on a phone call with relatives in WV and forgot them – therefore they were overcooked (damn), just like the restaurant (but at least all of the fat was rendered).  Bev and I both liked the flavor and it was a nice change of pace so we’ll give it another try and cook them right next time.  Like the steak a few nights ago, this was the whole meal, sided with a glass of wine to end up with this.  The dogs love it when we have ribs.

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

One year ago:  Tater Soup

Two years ago: Up Next - Smoked Pork



  1. Wow, you are a great cook, I would hire you anyday! I noticed the hoisin sauce...here in Italy we cannot get it but a friend send it to me from California. I lived in New York for 15 years in the 60s and 70s so those steaks remind me of the steaks I used to eat in America. My daughter's dream is to go to Memphis to Graceland, her idol is Elvis. In fact she became a web celebrity thanks to her interpretations of Elvis songs, the fans call her the "real daughter of Elvis". I will go through your other recipes, they look fascinating. I am following you immediately. Regards from a Sicilian in Rome!

  2. I can only imagine the wonderful aromas filling the air on your bbq days. :)

  3. I'm getting hungry just looking at all your mouth-watering creations Dave. I think we need to move next door to you!

  4. Everything sounds delicious, Larry. The aromas must be maddening on barbecue day. I envy your friends and family. I hope you have a great day. Blessings...Mary

  5. Larry, The ribs may have been overcooked...but they look great! That brisket looked mighty fine as well... Take Care, Big Daddy Dave

  6. Yum.. Your BBQ day must make everything within miles around you smell good....That turkey breast looks awesome.... YUM...

    We'll cook a turkey breast for Thanksgiving.... can't wait!!!

  7. When you cook for customers, do you make extra for yourself?

  8. Darn phone calls! Those ribs do sound delicious anyway. What a feast of food!

  9. Mmm that marinade sounds super fabulous! I need to pass that on to my parents! They always need new marinade ideas!

  10. My favorite here would eb the ribs;)

  11. Do you do any brining or injection for your turkey breasts?

  12. LOL.. I love the bone shot at the end! Those were some good ribs :) Actually, everything looks amazingly tasty!!


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