July 4th menus........

[judge jb]

i just took off two pork shoulders that were slow cooked for 20 hrs.... fallin off the bone..... crock pot of beans and all the fixins for some serious eatin...

i will try my hand at deep fryin a turkey on the 5th.. wish me luck, any secret tips would be appreciated....haha.....

judge jb

[Micah]

Judge,

Buy the turkey breasts, the legs and wings are usually fried to a crisp anyway. They take a little longer to cook thoroughly (3.5 minutes per pound is good for a whole bird, but you have to how much a breast would have weighed as a whole bird). I generally cook a breast for about 45-50 minutes to be sure it's done.

Make sure your oil is right before you drop the bird in, and give it all the heat you have as the bird cools the oil down a good bit when you drop it in. When you get it back up to the right temp., turn down the burner to where it maintains the temp., and let it cook until time is up.

I use seasoned salt and pepper on the outside as a rub. The cajun injector marinade gives the meat a good flavor. I suggest the butter and garlic as it's not too strong for light meats.

Oh.....leather boots are a good bet when frying turkeys. Boil-overs are likely, and a fire extinguisher might be handy. I speak from experience on this one. [img]images/smiles/icon_biggrin.gif[/img]

Good luck, and have a safe holliday.

Micah

[SCOOTER]

had a young bull break his leg in the trailer, so he's the 4th party boy. nice steaks and some really nice beef ribs. happy 4th to all you coot eaters.

[MemphisStockBroker]

Judge, will be glad to give you some world-class insight and family secrets, but could only do it in person [img]images/smiles/icon_biggrin.gif[/img] would have to sample a platefull or two before I could fully access the situation....

hope you and your family have a safe day...

[00duck]

pork and beans 2 pds. ground chuck 2 med oinions 2 nice bell peppers salt pepper garlic to ones own taste bacon 1 pd. mustard ketchup maple flavored pancake syurp brown ground chuck drain chop onion bell pepper 1/2 cup mustard 1/2 cup ketchup 1cup maple syurp combine all add wroshire sause 1/4 cup you can also add some brown sugar mix well place bacon on top bake at least 1 hour at 350 hint mixture needs to be a little lose but not souppy oh yea baby this is it [img]images/smiles/icon_biggrin.gif[/img]

[Red_Head]

BEER [img]images/smiles/icon_biggrin.gif[/img] [img]images/smiles/icon_biggrin.gif[/img] [img]images/smiles/icon_biggrin.gif[/img]

[00duck]

get a themomoter and keep oil at 350 and 3.5 per pound if you think bird is done in less time its not it might even look black but it aint done get a pair of fire place gloves on putting bird in and out put several sheets of cardboard ,under your cooker if your not sure how much oil take frozen bird or bird before seasoning get pot put bird in pour in water to just of top of bird keep kids and dogs away from cooking area be sure to have stable table and pan to place bird to fully drain and rest/cool for five minutes i was frying trukey's when it wasn't cool and have made enough mistakes to give just a little advise [img]images/smiles/icon_cool.gif[/img] if you have a big group get two birds season with different rubs and injection marinades they will not last long and you will be a hero [img]images/smiles/icon_biggrin.gif[/img]

[ July 03, 2002: Message edited by: 00duck ]

[laduck]

Got the mother and father in law down from Hattiesburg. We are going to have some burgers on the grill, baked beans almost like the ones in this post, and a few ribs. Home made ice cream (peach, fresh from the orchard in Ellisville). I hope that all of you have a safe and wonderful 4th. Jack


Shoot them sprigs on their first pass!

[00duck]

for my 100 post take fresh corn 20 ears or so big tub about 1/3 to 1/2 mortin salt put corn salt and water soak over night get grill and gray up charcoal get real butter olive oil a little garlic a little toney' season's mix up paint brush clean put corn on grill 5 min rotate untill you get all 4 sides peel back husk brush with paint brush i use aluminum foil to make a handle and instead of brush just dip in butter mixture back up and wrap them lips arround that corn you might want the water house and a roll of paper towels for easy clean up [img]images/smiles/icon_biggrin.gif[/img]

[ July 03, 2002: Message edited by: 00duck ]

[bear]

What ever you do, do not leave off the legs and wings! They are the best part!!

Be sure to wear leather gloves and boots as you will get hot oil on you, but it is worth it. Also be sure to rub hot sauce all over outside and in and you can not put on too much. I am drooling on the computor as I type. My family requires I fry a turkey for Christmas and Thanksgiving after trying once.

Have a happy and safe 4th. [img]images/smiles/icon_cool.gif[/img]

[sidnorth]

Hey 00duck, how many cans of pork beans for that recipe, with the ground chuck?

[00duck]

two to three depending on your family also valdaia onions whole top and bottom sliced off slit in 1/4's not all the way salt pepper garlic a sprig of parsely butter on top wrap heavy foil oven or grill 1 hr yum yum
[img]images/smiles/icon_biggrin.gif[/img]

[00duck]

make that large cans of beans now for ribs pinaple juice a little meat tenderizer wicks a little dales plain cheap italian dressing baby back or 3 to 5 small bone down /danish add a little soy marinade over night water smoke on indirect heat about 2 hr or three keep moist bone side down turning once now when meat has pulled away from ends start your base bbq sause i will not go into this becacause every one has a different taste vinagar or sweet based i don't care keeping the meat moist is the key and take your time [img]images/smiles/icon_smile.gif[/img]

[Canton_Coot_Killer]

Chicken wings and beans over here, you can't beat'em on the grill.

[Jeff]

I had a differnt menu, fresh off the fish tuna, grouper and amberjack steaks. Delicous, only problem was my arms are so sore it was tough to lift the spatula. Man them big fish can pull! Fried turkey is comin' soon hope everyone had a safe and fun 4th.