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