Well, Thanksgiving has come and gone and I am sure there was a lot of great food prepared. Unfortunately I found this recipe about about three weeks too late. I have never tried to barbecue a turkey before but this recipe caught my eye.
A BBQ Glazed Turkey - I don't know where the recipe originated, but I found it on The Arizona Republic's website today.
1/4 cup sweet barbecue sauce
2 tablespoons light corn syrup
1/2 teaspoon instant coffee crystals
1/8 teaspoon ground cumin
2 teaspoons butter or margarine
14-pound turkey, thawed if frozen
Non-stick cooking spray
Preheat oven to 325 degrees. Combine barbecue sauce, corn syrup, coffee and cumin in glass measuring cup. Microwave on high 1 minute, stirring once, or until coffee is dissolved. Add butter or margarine and stir until melted. Set glaze aside to cool. Remove neck and giblets from body and neck cavities of turkey; refrigerate for another use or discard. Drain juices from turkey; pat dry with paper towels. Turn wings back to hold neck skin against back of turkey. Place turkey, breast up, on flat roasting rack in shallow roasting pan. Spray turkey with cooking spray.
Bake turkey at 325 degrees for 2 hours. Brush turkey with some of the glaze. Loosely cover breast and tops of drumsticks with aluminum foil to prevent overcooking of breast and glaze from darkening too much.
Continue baking turkey 1 to 1 1/2 hours, or until meat thermometer reaches 180 degrees when inserted in deepest part of thigh, brushing with additional glaze after 30 minutes. Let turkey stand 15 minutes before carving.
Makes 14 servings.
This sounds like a good one to try......maybe even in the summer time.
Monday, December 10, 2007
Monday, November 26, 2007
Pig out on barbecue — and all the trimmings
The glowing neon sign hanging on the wall in Famous Dave's Legendary Pit Bar-B-Que says it all: Eat like a pig.
Don't mind if I do.
This new restaurant in Tukwila is all about finger-licking barbecue with tons of extras at a decent price.
The menu features appetizers, chicken, ribs, pork, sandwiches and burgers.
It can be a little overwhelming at first.
My companions and I sat down ready to order ribs, but they changed their minds after looking at the menu. Everything just sounded too good.
Visit the Seattle Times to read the complete review of Famous Dave's Legendary Pit Bar-B-Que
Don't mind if I do.
This new restaurant in Tukwila is all about finger-licking barbecue with tons of extras at a decent price.
The menu features appetizers, chicken, ribs, pork, sandwiches and burgers.
It can be a little overwhelming at first.
My companions and I sat down ready to order ribs, but they changed their minds after looking at the menu. Everything just sounded too good.
Visit the Seattle Times to read the complete review of Famous Dave's Legendary Pit Bar-B-Que
Pour On The BBQ Sauce!
When I was growing up, I loved the flavor of bbq sauce. I ate it on everything from hamburgers to onion rings. Much to my mother’s disappointment, bbq sauce graced our dinner table every night. She didn’t really like the fact that I slathered all of her good cooking with bbq sauce, but I guess she figured it was good that I was cleaning my plate even if I soaked my dinner in sauce to do it.
As I entered into adulthood, I became a little more discriminating when it came to bbq sauce. I still loved the flavor and bbq sauce was my favorite dip of choice for French fries, but my taste buds became more conventional when it came to my use of bbq sauce. I liked to dip my steak in it or make oven baked chicken basted in a nice hickory bbq sauce.
With my love of any meat cooked with bbq sauce, it was inevitable that I eventually visit the south. The south is the bbq capital of the world. I had heard about the world famous bbq’s in the Deep South and my mouth watered in anticipation as I packed my bags. I tried to do a little research to find out where the best bbq sauce was served. Everyone told me that I had to try a pulled pork sandwich and wash it down with sweat tea if I wanted to experience true Southern bbq.
The day I arrived in the state of Alabama, I bundled to the closest bbq joint. You could smell the meat cooking a mile away and as I pulled into the parking lot, I breathed deeply of the exciting scent. I had my moist towelettes. I had a spare shirt. I was ready for the sauciest bbq sauce and a pile of pulled pork. I placed my order and waited impatiently for my dinner to arrive. When the waitress placed it in front of me, I took one look at it and told her she had made a mistake.
‘There isn’t any bbq sauce on my pork.’ I explained.
The waitress just laughed as she poured me a glass of sugary iced tea. ‘Darlin’ that is real Southern bbq. We don’t use bbq sauce. The secret is in how we cook the meat, we don’t want to ruin it by drowning it.’ She saw my disappointment and brought me some bottled bbq sauce on the side. I did try her traditional pulled pork minus the bbq sauce and it was good, but for me, it tasted so much more familiar when I slathered it with my favorite sauce.
James L. Paleta is a writer for The Food Magazine. The site provides readers with the latest insights and write-ups on all things on food and other resources.
Article Source: http://EzineArticles.com/?expert=James_L._Paleta
As I entered into adulthood, I became a little more discriminating when it came to bbq sauce. I still loved the flavor and bbq sauce was my favorite dip of choice for French fries, but my taste buds became more conventional when it came to my use of bbq sauce. I liked to dip my steak in it or make oven baked chicken basted in a nice hickory bbq sauce.
With my love of any meat cooked with bbq sauce, it was inevitable that I eventually visit the south. The south is the bbq capital of the world. I had heard about the world famous bbq’s in the Deep South and my mouth watered in anticipation as I packed my bags. I tried to do a little research to find out where the best bbq sauce was served. Everyone told me that I had to try a pulled pork sandwich and wash it down with sweat tea if I wanted to experience true Southern bbq.
The day I arrived in the state of Alabama, I bundled to the closest bbq joint. You could smell the meat cooking a mile away and as I pulled into the parking lot, I breathed deeply of the exciting scent. I had my moist towelettes. I had a spare shirt. I was ready for the sauciest bbq sauce and a pile of pulled pork. I placed my order and waited impatiently for my dinner to arrive. When the waitress placed it in front of me, I took one look at it and told her she had made a mistake.
‘There isn’t any bbq sauce on my pork.’ I explained.
The waitress just laughed as she poured me a glass of sugary iced tea. ‘Darlin’ that is real Southern bbq. We don’t use bbq sauce. The secret is in how we cook the meat, we don’t want to ruin it by drowning it.’ She saw my disappointment and brought me some bottled bbq sauce on the side. I did try her traditional pulled pork minus the bbq sauce and it was good, but for me, it tasted so much more familiar when I slathered it with my favorite sauce.
James L. Paleta is a writer for The Food Magazine. The site provides readers with the latest insights and write-ups on all things on food and other resources.
Article Source: http://EzineArticles.com/?expert=James_L._Paleta
Wednesday, November 21, 2007
Smithfield's Chicken N' BBQ Comes to Rocky Mount, NC
Rocky Mount, NC - Restaurant chain Smithfield's Chicken N' BBQ announced the opening of their newest restaurant in Rocky Mount, NC. This location marks the 31st restaurant in the Smithfield's chain and second to feature the new building style for of all future locations.
Smithfield's Chicken ‘N Bar-B-Q (S.C.N.B.) is a North Carolina chain of quick service restaurants specializing in eastern North Carolina-style barbecue and fried chicken.
Please send us a review if you happen to stop by and try them out.
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