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

Larry

12 comments:

  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!

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

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

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  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

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

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  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!!!
    Hugs,
    Betsy

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

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

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

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  10. My favorite here would eb the ribs;)

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

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

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