Turkey Junkies

Here`s one for ya....

Whyldfire Bar-B-Que
Holiday Turkey

1/2 cup + 2 tbsp kosher salt
1/2 cup + 2 tbsp white sugar
2 tbsp raw sugar
1 1/2 gallon water
1/3-cup whole peppercorns
2 tbsp chopped onion (dried)
1 tbsp red pepper flakes (optional)
1 tsp rosemary (course leaves)
1/2 tsp ground thyme
1/2 tsp rubbed sage

Mix ingredients with water & set in refrigerator over night for spices to meld. Place one 12-14lb thawed turkey in non-reactive plastic container that’s big enough for the turkey to be completely submerged. It’s important that your refrigerator is set at a safe temp to prevent the turkey from spoilage. Place a refrigerator thermometer in lowest area of your refrigerator & adjust thermostat to 35-38 degrees. Brine turkey for 48 hours. On the 2nd day remove the turkey from the brine & rinse thoroughly inside and out. Pat dry with paper towels or a clean hand towel.
Cook as you normally would in your oven, grill or smoker, but plan on the turkey cooking a little faster due to the brining which loosened the fibers of the meat. Ya see… brining causes the proteins in the meat to break down a little allowing the salt, sugar, and other flavoring agents to permeate the meat's flesh.

If you’re a true “Turkey Junkie” like me… try grilling it in a Weber Kettle or similar round charcoal grill… if you have one. What I do is bank the coals on two sides of the grill with a disposable foil pan between the coals adding a little water to the pan. Adjust your grill vents to a temperature of 350-400 degrees and add a small handful of apple wood chips to your hot coals for the first 30-60 minutes of cook time. Grill the turkey for 2-3 hours to an internal temperature of 175 degrees in the deepest part of the thigh. Indirect grilling with the coals on either side of the turkey will keep it far enough from the direct heat so as to not to burn it.

Why brine and grill a turkey???
The results will be a lightly smoked, juicier more flavorful turkey! I guarantee!


Now don`t that look good?

Brunswick Stew

Here is my take on a tradition southern stew flavored with a home made barbque sauce that’s sweet, smoky, & just plain good! The stews origin’s are not completely sure but defiantly has a southern flare to it. Start with the homemade sauce; add spices, other sauces, vegetables and apple wood smoked chicken & pork. Simmer till flavors are blended and ingredients are tender. Although the meat does not have to be smoked it adds a wonderful smoky goodness to the stew. This barbque flavored stew is sure to be a hit with your family & friends at your next party!

First the sauce:
In a large pot over low heat melt ¼ cup of butter then add,
1¾ cups Ketchup
¼ cup Yellow Mustard
¼ cup white vinegar


Stir until smooth then add,

½ tablespoon minced garlic w/red peppers
1 teaspoon coarse ground black pepper
½ teaspoon crushed red pepper
½ oz. Liquid Smoke
1 oz. Worcestershire Sauce
1 teaspoon Tabasco Sauce
½ tablespoon fresh lemon juice


Stir until smooth then add,

¼ cup dark brown sugar
Stirring constantly, increase heat to simmer (don’t boil it) for approx. 10 -15 minutes to blend the spices. Makes approx. 3½ cups of sauce. Set aside to be added later.



Now The Stew:
In a large pot over low heat, melt ¼ lb of butter then add,
4 cups diced potatoes
1 1/2 cups diced onion
2 14½ oz. cans of chicken broth
1/2 Chicken apple wood smoked
1 ½ lbs pulled pork (Boston butt) apple wood smoked



Bring to a rolling boil, stirring until potatoes are near done then add,

1 8½ oz. can early peas
2 14½ oz cans of stewed Tomatoes (leave tomatoes whole)
The Sauce (set a side)
1 16 oz. can of lima beans
1 cup chopped Okra
¼ cup Liquid Smoke
1-14½ oz. can creamed corn





Slow simmer for 2 hours...



Yields 1 gallon of the best tasting stew ya ever had! A southern favorite that's sure to be one of your best stew`s! I want to wish all my blogger friends a happy holiday season and thank you for checking out my latest & probably my last "Barbque Adventure" till next year.
Till we meet again... remember to add the love to your next cooking adventure!

Wild Duck

Today's adventure calls for Wild Duck.



Having never smoked or grilled Wild Duck... Mallard`s that my nephew shot & was so nice as to give us, i decided to do plenty of research as to how to cook these fine birds. After reading pages & pages on the internet & searching for recipes in the BBQ cook books i own, i came to conclusion that like many bar-b-que`d meats there is more than one way to cook them.
Grilled or smoked breast meat only, cook them whole either in the oven, smoker or grill. Marinated and or brined & roasted on rotisserie, fried duck breast or whole duck it seems the choices are endless. So i finally decided to try them my way. I decided to smoke them whole with cherry wood in my Medium Big Green Egg.

One i marinated in a Peach Mango marinade and the other in a Wasabi Ginger marinade. I removed the ducks from there marinade and seasoned the juice marinaded one with Cavender`s Greek Seasoning which i really like on poultry. The other Duck that was marinaded in the Wasabi Ginger was re-seasoned with a little salt & pepper.



Temperature adjusted to 250 & stable about half way cooked in this picture. They smelled awesome & starting to look good. I decided to follow one of my cook book`s that stated to finish them to 165 degree`s internal temp.



After about two and a half hours @ 250 degree`s they reached 160 internal so i unloaded the duck`s and wrapped in foil to climb the last 5 degrees covered & resting on the counter top. This is what we have...



While the ducks were resting for 20 -30 minutes i prepared a nice wild rice to go with the meal also some nice fresh rolls with plenty of butter. Let me tell ya they were both just great, nice smokey flavor, juicy and tender with a hint of the marinade for added flavor.
Sorry... they were so dang good they didn't sit still long enough for plated pictures, but thanks for checking up on what Whyldfire Bar-b-que is doing at home!

Smoked Chicken & Sausage Gumbo

Well hello there... it`s been a busy summer. I thought with the cool fall weather fast upon us a warm bowl of Gumbo is in order for tonight's meal. I started yesterday with smoking some whole chickens in my electric smoker using pecan wood chips. I seasoned the chickens with Cavender`s Greek Seasoning, not your typical Cajun seasoning but a nice twist that add`s another layer of flavor. I also smoked some of my homemade Jalapeno Bell Pepper Brats to slice up and use in the gumbo. Basically the brats are Boston Butt roasts ground with a 1/4 inch plate, seasoned & cured with a traditional German Bratwurst seasoning. I then add some finely chopped Jalapeno`s & green Bell Peppers to the ground pork butts & stuff in natural hog casing.
For this batch of Gumbo i loosely followed a recipe from one of the more popular Food TV Chef`s(Bam). My version as follows.

SMOKED CHICKEN AND SAUSAGE GUMBO

Ingredients:
1-cup vegetable oil
1-cup flour
1 1/2 cups chopped onions
1 cup chopped green bell peppers
1 cup chopped celery
1 1/2 pounds smoked Bratwurst, sliced 1/2 inch think
1-teaspoon salt
1-teaspoon black pepper
3 bay leaves
6 cups water
1 whole boneless smoked chicken, de-boned cut into 1 inch pieces
1 1/2-teaspoons Tony Chachere's Spices & Herbs
1-tablespoon File` powder (if using okra cut back of file` powder)
1-cup cooked rice to serve with Gumbo
1-cup cooked & peeled small shrimp.
1-cup Okra (Optional)

Combine the oil and flour in a large stew pot over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a light brown to dark brown roux. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the water, meat, S & P, Tony Chachere's seasoning, okra, rice, and bay leaves. Continue to stir for 3 to 4 minutes. Stir until the roux mixture and water are well combined. Bring to a boil. Then reduce heat to medium-low. Cook mixture uncovered stirring occasionally, for 1 hour. Remove the bay leaves and serve in deep bowls with a 1/4 cup or so of cooked rice on top.


With a hearty bowl of this Gumbo i`m sure it will warm the cockles of any cold heart. The smokiness of the sausage and chicken shines through just enough to add another layer of flavor. Most Gumbo`s are more hotter than what i would make. The original recipe called for an additional 1/4 teaspoon of Cayenne powder. Heat is neat, but i want to taste more than just heat so i tame it down a bit by added the spiciness to the Brats and the heat from the Tony Chachere's seasoning, which is enough for me and my family. By all means if you want it hotter go ahead and "spice it up".
Well, thanks for checking up on whats cooking at home!

Ugly Drum Smoker

Well... its been a while since i created a new blog so here we go. The picture above although a bit over exposed is a Ugly Drum Smoker or UDS for short. Its all the rage in the smoking world today. Basically its design is that of the Texas open pit style of cooking directly over the coals. Here is a picture that helps explain more about it.



It`s made from a 55 gallon steel drum sandblasted clean inside and out. Drill three 7/8 inch holes for air intakes. One hole needs to have a 3/4th inch ball valve to adjust the amount of air entering the smoker to feed the fire. Make a charcoal basket for the coal and wood chunks, add a cooking great & your set. The drum you can find used from various places such as a restaurant. Its preferred that the drum used to contain food products such as cooking oil or syrup mixes etc... non toxic materials. In the next pictures you can see the ball valve and also the charcoal basket.





The basket is made from a Weber 16 1/2 inch charcoal grate with expanded metal wrapped around either welded, bolted or even wired to the grate. You will also need to add a cheap 16 inch pizza pan to the bottom of the basket 2-3 inches from the charcoal grate to catch the ashes which makes it easier to clean the drum when your done cooking. Weld or bolt some metal rods for handles to lift the basket out of the drum to fill or clean. The size of my basket is large enough to fill for very long cook sessions to smoke briskets or Boston butts for pulled pork. The cooking grate located 6 inches below the lid or top of drum is a Weber product also, measuring 18 1/2 inches in diameter large enough to cook for parties of 50-75 people. The next picture shows the grate & basket inside the drum.



The smoke exits from the top of the drum lid through the 2 inch bung hole. You will also need to add a thermometer to keep track of the temperature inside the drum while cooking.





Here is some of the food you can cook on a UDS. A brisket and two pork butts for pulled pork. Just look at the color on that meat!


As the meat cooks and the fat starts to render out these juices will drip down onto the burning coals and product a natural smoke along with the wood chunks you added in the beginning... man let me tell ya the aroma is out of this world.



Here is the finished products from my first day of using the UDS. Southern style Pulled Pork and Texas style brisket





Moist tender pork and brisket smoked with apple and hickory wood chunks waiting for a party. Well that's about it for the ole BBQ Adventures this time. Thanks for checking up on me.

Car Show Vending

On June 12th we cooked for the Chicken, Rods & Ribs Car Show in Norfolk Ne. The day started out a bit cool and damp with light rain early in the morning, but turned out beautiful. We served Riblets, Chicken Legs and Polish Sausage on a stick.

The Riblets were smoked for 2 - 2 1/2 hours then finished on the grill. Sauced served on the side. We sold 70 pounds of Riblets by 4 pm in the afternoon. Always a good seller and quite tasty if i do say so myself.



We loaded up the new grill for a test run with about 30 Chicken Legs to start out. Seasoned with our poultry rub consisting of; lemon pepper, dill, oregano, parsley, salt & pepper with other spices makes for a tasty grilled Chicken Leg. We sold about 150 of these tasty little gambs! People really seem to like grilled Chicken Legs, it always amazes me how well they sell.



Grill getting hotter, cranking out more of those Legs. A few Rods in the background.



More cars filling up main street. People starting to show up & look at all the cars.



Over to the south of us in a parking lot they also had a BBQ Cook Off with live music & smokers roll`n out that sweet smell of bar-b-que`d ribs & chicken, but if ya wanted some ya had to come over & visit us venders. The other venders were selling snow cones, ribs, chicken, turkey legs, pulled pork, brats, burgers, hot dogs, funnels cakes and all kinds of other good munchies. The smell of the food alone was enough for us to sell out.



Folks were havin` a good time walking and talking listening to the music and eating some good Bar-B-Que. The car show ran from 12 noon till 5 in the afternoon and let me tell ya we was busy cooking up "Real Bar-B-Que" from the smoker & grilling chicken & polish sausage over a live fire.




My view from behind the smoker for most of the day.... My kind of fun!
Any day that i can spend outside cooking bar-b-que is a great day for me.



We are starting to get a loyal following & our customers are important to us if you happened to stop by our tent...
We Thank You for your patronage!
Thanks for stopping by and checking out our latest "Bar-B-Que Adventure"!

New Grill

Saturday (5/22) afternoon i put together my new grill. I purchased a 4x6 foot trailer to mount it on. Made some short legs so i can remover the grill and still be able to haul other catering supplies if needed. I decided WFBBQ needs a bigger grill for vending situations. It sure is kinda hard to grill a case of chicken legs on a 2x3 foot grill, after all bigger is better.
Here is a paragraph from my business website that explains more about it...
"The Crown Verity BM-60 Charcoal Grill is a commercial grade portable charcoal grill flatbed with 1440 sq in of cooking space. A professional grill that gives your food the slow-grilled flavor your family, friends will love. It has an expansive grilling area so we can cook for dozens or even a hundred of your closest friends & family!
We can serve your guests top-quality grilled food using the Crown Verity BM-60 Bar-b-que Grill. Made from 14 Gauge Cold Rolled Steel, with heavy-duty nickel-plated cooking grates and a high heat enamel finish. Also a height-adjustable grate so as not to burn your food. We mounted this fine grill on a mobile trailer so we can bring the bar-b-que to you! Burgers, Hot Dogs, Brats, Chicken or Steaks you name it we can grill it"!
This new addition to our equipment list should do the trick! Yes folks there you have it another shamless plug for my catering/vending business.
Anyway thanks for checking in on us!