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Results 1 to 10 of 17
  1. #1
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default Boneless stuffed YB

    I did a deboned yardbird last night. I stuffed it w' Italian sausage w/ chopped red and green bell pepper, chopped onion, a little crushed red pepper and a pinch of fennel seed then stitched it up.. I seasoned the bird inside and out w' garlic powder, black pepper, oregano and salt (Caventer's Greek seasoning) and grilled it over low direct heat . After crisping up the skin, I put it in a pan to catch the drippings. It made a beautiful bunch of nice dark fond to which I added a can of drained stewed tomatoes the had been run in the food processor until it was a very coarse puree. The resulting sauce was not of this world.

    Sorry no pix. I'll try to do better in the future.

  2. #2
    Join Date
    Jan 2008
    Location
    Brighton, MI
    Posts
    387

    Default

    Quote Originally Posted by SmokyOkie View Post
    Sorry no pix. I'll try to do better in the future.
    Geoff

    What goes up, must come down.....Preferably to a soft landing!

    I survived Indiana......... If you can call it that....

    KCBS Certified Judge

    Capt-N-Smoke BBQ Comp Team

    BDS Deluxe 2343
    DBD 1 (Drum By Dawg) (Gone. Gave it to a friend for a Christmas present)
    Weber Kettle (for small smokes)
    Kenmore gas grill

  3. #3
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Well, sorry Geoff,
    Maybe this will help, it went something like this:







    only a little different.

  4. #4
    Join Date
    Jan 2008
    Location
    Brighton, MI
    Posts
    387

    Default

    Dawg all smiles now...
    Geoff

    What goes up, must come down.....Preferably to a soft landing!

    I survived Indiana......... If you can call it that....

    KCBS Certified Judge

    Capt-N-Smoke BBQ Comp Team

    BDS Deluxe 2343
    DBD 1 (Drum By Dawg) (Gone. Gave it to a friend for a Christmas present)
    Weber Kettle (for small smokes)
    Kenmore gas grill

  5. #5
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    <shakes head> That Okie is always boning debird and braggin how good it was later.

    Sounds interesting Okie, but you're gonna have to get the bride involved with the picture takin.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  6. #6
    Join Date
    Feb 2008
    Posts
    78

    Default

    Nice bird, Smoky!

    Have you tried boning one out, brining it for several hours, spreading it out on a grilling rack, and quick-grilling it on your gasser?

    You get to rub both sides of the meat; the brining will retain its natural juices, and careful time management will allow you to get some smoke into the process.

    The results can be outstanding.

    John

  7. #7
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    I'll have to try that John, but I'll prolly use the Hasty Bake.

  8. #8
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    Let's see...... no pics - did it happen or did it not happen?????? Sounds good.
    Recycled pics later on.
    I dunno.
    Another one of those "boning the bird" things. Probably just as well there are no pics.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  9. #9
    Join Date
    Feb 2008
    Location
    w.KS
    Posts
    3,158

    Default

    I'm w/Mike, Okie. What you do w/your "bird" is your own business. Up here in KS we need something bigger....like elephants.

    Mistakes - It could be that the purpose of your life is only to serve as a warning to others.

  10. #10
    Join Date
    Feb 2008
    Location
    oklahoma
    Posts
    983

    Default

    Looks awesome SmokyOkie!

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