RSS FeedCooking Pheasant
By GP | November 5, 2009
The first thing you need to do to get a pheasant diner is well…purchase some pheasant. We prefer to “purchase” them the old fashion way with a gun. (One cocky teenager chose to use his bow and yes he got two….one from the air, kids)
The dredge and cast iron is the key to this recipe. After that the seasoning is to your flavor. But I was surprised with the luck I had with the Log Cabin Grub seasoning.
After you clean and cut up your pheasant prepare a flour dredge with your seasoning blended in.
Cover the pheasant with the dredge
I like the solid Crisco vegetable oil and use about a cup of it in a 14 inch Dutch oven to brown the pheasant pieces. The 14 inch Dutch oven gives me a bit more surface to do more at one time. In this case I was using three pheasants.
After all the pieces are brown I load the oven back up with the pheasant and then add a cup of diced onions spread on top.
I cover the oven and put it on a very low heat. I used the Dutch Oven Cover and in an hour it was fall from the bone time.
I unloaded the Pheasant and place it on a tray in the home oven to stay warm while I made flour gravy from the drippings in the oven. That also helped with oven clean up.
Mashed potatoes, garden peas, baking powder biscuits topped it all off on the side…and then of course the family.
Topics: Dutch Oven, GP | Post a Comment »
Throwdown: Cranberry Cinnamon Turkey
By GP | November 2, 2009
- Five gallon food grade brine bucket
- 14 pound turkey
- One gallon water
- One gallon Cranberry Juice (or equivalent in concentrate, more if desired)
- One pound brown sugar
- Three Tablespoons cinnamon
- One cup Kosher Salt
Dissolve all ingredients in brine bucket. Add turkey and seal lid. Turkey and brine should be kept at 41 degrees or less. I keep mine on the deck on the North side of my house where I can watch the outside temperature.
November is usually conducive for this. If I do one earlier, I pack it in ice in a cooler and change the ice out as it melts. After removing the turkey rinse it and pat dry. Sprinkle, if desired, a paprika based seasoning on the bird to help color it. Add 1/2 cup of olive oil to the Ultimate Roaster. Spray the sides and cone down with non stick spray.
Place the bird over the cone, cover with lid. I start the bird out on Low over the 30,000 btu Camp Chef burner. Once I hear it start to sizzle inside (apx. 20 minutes) I will reduce the flame to about half of low using the setting between off and high. If it is colder out or windy I may bring the heat up some. Using a Dutch oven trivet will allow you to turn up your burner in higher winds and not burn the bottom of the bird because you create a cushion away from the direct high flame.
This bird took 90 minutes and went into the pot extremely cold. You can pre-heat the lid to speed cooking time. I used a thermometer until the breast was 165 degrees. Allow to sit 20 minutes before carving.
Tip- Bone the meat off the Breast in two sections then cut the sections cross ways for a more tender cut of meat.
Follow the Turkey Throwdown on the Camp Chef Facebook Page.
Find great prices on products used in the Turkey Throwdown at OutdoorCooking.com.
Topics: Dutch Oven, General Discussion | Post a Comment »
Throwdown: Bacon Wrapped Turkey
By admin | November 2, 2009
For my turkey, I decided to go with a quick cooking method that I could do in the oven. I used our Infusion Roaster in a pan, but you could also do the same thing with the Turkey Cannon and place it in your own roasting pan.
I started with a 14 pound turkey. For the outside rub I used an olive oil, and then added a generous amount of rosemary garlic seasoning. I then separated the skin from the breast meat, and slid two slices of bacon up under the skin on both sides of the breast.
After placing the turkey onto the infusion roaster you can fill the tube with your liquid. For this turkey I used chicken broth, and then added some crushed garlic into the liquid. After that I plugged up the tube with half an apple to prevent the liquid from evaporating out the end.
After the turkey was on the infusion roaster, I added three cut up onions, chopped celery, and whole garlic cloves to the roasting pan. I also added more chicken stock to the roasting pan to prevent burning.
I put the turkey in a 400 degree oven and cooked it for 30 minutes. After the 30 minutes, turn the heat down to 350, and continue cooking for another 30 minutes. After the first hour, I pulled the turkey out of the oven and added my bacon weave to the top of the turkey breasts, securing it on the ends with toothpicks.
Place back in the oven and cook for another 30-45 minutes, or until a meat thermometer reads 165-170 degrees. Let sit 20-30 minutes before carving.
Follow the Turkey Throwdown on the Camp Chef Facebook Page.
Find great prices on products used in the Turkey Throwdown at OutdoorCooking.com.
Topics: Recipes, General Discussion | Post a Comment »
Throwdown: Apple Wood Smoked Turkey
By admin | November 2, 2009
For the Camp Chef Turkey Throwdown today I pulled out all the stops. For an irresistible turkey, time and attention must be given. The Camp Chef 24″ Smoke Vault can be used for all kinds of cooking ventures, turkey just happens to be one of them. Slow smoking allows the flavor of the wood chips to sink deep into the meat and ensure excellent flavor throughout the meat. Natalie and Guy are both using much faster cooking methods however, I think using the Camp Chef Smoke Vault will net and amazing turkey that should be an instant favorite.
On Sunday morning I mixed up the brine. I have used the same brine recipe for about 10 turkeys now and have had success every single time. The turkey always ends up clean right to the bone. The bird soaked for about 24 hours in the following brine mixture:
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This morning I arrived at work and began smoking the 13 pound bird over apple wood chips at about 8:00am. I tried to maintain a temperature on the smoker of about 275 degrees. For added flavor and moisture I placed the turkey on a Beer Can Chicken Holder (BCH1) with a can of beer. Once the temperature heats up, the beer boils and steams the inside of the turkey throughout the cooking. I added wood chips twice more each 1 1/2 hours to make sure and hit the bird hard with some amazing apple smoke.
At 1:00pm the turkey was reading 160 degrees in the breast portion and it was time to remove it from the heat. I brought the turkey inside and carved it. The entire platter was clean within minutes. The office consensus was that the smoker created the most excellent flavor. There is just no going wrong when it comes to smoking food. This method is sure to have everybody’s mouths watering. Try it out this Thanksgiving.
Follow the Turkey Throwdown on the Camp Chef Facebook Page.
Find great prices on products used in the Turkey Throwdown at OutdoorCooking.com.
Topics: Smoking | Post a Comment »
Turkey Throwdown!
By admin | November 2, 2009
The Turkey Throwdown has begun! Today at Camp Chef we will be cooking three turkeys, three different ways. Josh just started it off with a turkey that he is smoking in the Smoke Vault, on the Beer Can Chicken Holder.
Guy will be cooking his turkey in the Ultimate Roaster.
Natalie will be doing a Bacon Wrapped Turkey on the Infusion Roaster!
Judging will be done today (11/2) at 12:00. Check back for more photos and video to see how the throwdown goes down!
Topics: General Discussion | Post a Comment »