American feast we can all tuck in to.

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Re: American feast we can all tuck in to.

Postby BigJon » Wed Dec 29, 2004 2:08 am

Originally posted by barfle:
No gravy from that cooking arrangement, though. That was from a jar (Williams Sonoma has an excellent turkey gravy base).
Sounds great!

Does anyone know of a good pork gravy base? I have an asian recipe that calls for it, but I can't find any in local stores. Does someone even make it?

BigJon
Even a blind nut finds a squirrel once in a while. – Me! Feb 9, 2001
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Re: American feast we can all tuck in to.

Postby BigJon » Wed Dec 29, 2004 2:16 am

Mmmmmm! A little time with Google and I answer my own question. http://www.allserv.com/drilldown.asp?itemid=200

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Even a blind nut finds a squirrel once in a while. – Me! Feb 9, 2001
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Re: American feast we can all tuck in to.

Postby Selma in Sandy Eggo » Wed Dec 29, 2004 3:56 am

I bookmarked that site. There are a couple of very interesting items there...
>^..^<
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Re: American feast we can all tuck in to.

Postby barfle » Wed Dec 29, 2004 10:00 am

The recipe for "Jim's ugly chicken" <Ed. OT, it might be worth a try>

1 ea Fresh chicken, 3-4 lbs.
1 ea Lemon
1/4 c Olive oil, not ext virgin
1 ea Whole garlic
2 t Whole basil
2 t Whole thyme
1 t Kosher salt
1 t Brown sugar
1/8 t Fresh ground pepper
1/2 c Fruitwood chips
1 c Water
1 t Garlic powder
1 t Onion powder
Charcoal
Large plastic bag

Day One: Mix chips, water, garlic powder, and onion powder. Cover and let sit. Combine the juice of the lemon, olive oil, garlic, basil, thyme, brown sugar, salt, and pepper in a blender and blend until the mixture is smooth. Brush the chicken liberally, including the cavity. Put the lemon rind in the cavity. Now put the seasoned chicken in the plastic produce bag, tie the end, and refrigerate.

Day Two: Light charcoal. Just before cooking, drain the fruitwood chips and place on well-lit coals. Remove the chicken from the bag. Squeeze out, pastry style, from the bag any remaining herb seasoning and brush this over the chicken. Roast the chicken at 350 to 400 degrees on smoker/BBQ with lid on for 1-1/2 hours or until the hip joints reach 165+ degrees. I recommend a rotisserie because the marinade will drip on the coals and flare up, scorching the bird if it's not moving.

I call this "ugly" because with the cooking of the marinade on the outside of the bird, and with the smoke condensing on it, it comes out looking pretty bad, but tasting mighty good.

I tried tripling it for the turkey. Doubling would have been adequate.
--I know what I like--
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