So I've not played in the Throwdowns for quite some time.
This was on the menu for this week anyway and so why not play?!
is the actual recipe that I used for this cook.
Here's how the cook went down.....
I fired the LBGE with no smoke wood and let it heat up while the prep in the kitchen started. I was shooting for 425d.
I pulled this out of the freezer this morning and thawed all day in the fridge. I smoked this sometime early November, portioned and vacuum sealed:
And these are the best pre-made pie crusts I've ever had. FAR easier than making my own crust.
Started with the "trinity":
Which went into a dutch oven with butter, salt, pepper, oregano and thyme (I didn't have parsley as the recipe called for):
When they were tender, I added 2 chicken bullion cubes and 2C water:
When it came to a boil, in went 3 potatoes, cubed:
While the taters cooked, in a sauce pan I put the turkey, some more butter and let that warm......
Then added some flour and milk to ROUX it up.....
THEN, when the potatoes were tender, but still firm, I added the turkey mix into the pot:
Then tasted and it was all happy, happy, happy......
I put one of the pie crusts in the bottom of a glass pie pan:
Added the turkey pie filling:
Then added the top pie crust, sealed and fluted the edge and cut some slits in the top:
I then took it out to the Egg. Suprisingly, it had climbed to nearly 600 degrees!
So on it went....
The recipe called for cooking it at 425 for 15 minutes, then reducing the oven temp to 350 for 20 minutes until it was brown and bubbling.
SO, I just shut down the Egg. I closed all the vents and let it go, checked it once after 15 minutes (the temp had died to 400) and then again at 25 minutes in and it was nice, brown and bubbly.....
This was the second time I've made this recipe and just like the first time, it was MMMMMM MMMMMMM GOOOOOOD!
Thanks for lookin y'all!