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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-12-2012, 08:16 PM | #1 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Smoked Turkey Pot Pie
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?! THIS 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!
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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12-12-2012, 08:44 PM | #3 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Great Pie, That is not only comfort food but those pictures are comfort pics. They take me back to younger days and I can almost taste it. Great Job!
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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12-12-2012, 09:44 PM | #4 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Looks great. Pot pie is one of my favorites.
But, question for you. I always have trouble when I vac seal smoked chicken or turkey. It comes out of the freezer with a real rubbery. It's just bad. Since I see that you used vac seal turkey, I was wondering what I'm doing wrong.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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12-12-2012, 10:18 PM | #5 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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Outstanding pot pie. My only problem is we decimated 2 13# birds at deer camp on Turkey day. Next day was sammies and nothing left over for a pot pie like yours Wampis.
Maybe next year.
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"You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL] |
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12-13-2012, 07:32 AM | #6 |
On the road to being a farker
Join Date: 05-01-12
Location: Lee's Summit, MO
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Thanks Wampus, I have a feeling that'll be on the menu soon!
Sent from my Incredible (2) Droid
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[FONT=Magneto][FONT=Comic Sans MS][SIZE=3][B]En Fuego BBQ[/B][/SIZE][/FONT][/FONT][INDENT][FONT=Arial][COLOR=dimgray][I]The Swashbucklers of Swine...[/I][I]Raiders of Ribs...Buccaneers of Brisket...Pillagers [/I][I]of Poultry...Marauders of Mutton...it's the Dred Pirate SchatzSea and Qrew from the mythical Isla del Fuego![/I][/COLOR][/FONT] [I][FONT=Arial][COLOR=dimgray]The Qrew -- Smokin’ Hot Wife, Two Smokin’ Little Monkeys, and Two Hot Digity Dogs[/COLOR][/FONT][/I] [I][FONT=Arial][COLOR=dimgray]"Hello. My name is Inigo Pork-toya. You grilled my father. Prepare to fry."[/COLOR][/FONT][/I] [/INDENT]__________________ |
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12-13-2012, 08:16 AM | #7 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Excellent! Looks as good as Redhot's.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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12-13-2012, 08:19 AM | #8 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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That looks great! I need to take my leftover smoked turkey out of the freezer to make these!
Question on the trinity: being from Louisiana, I always considered trinity to be bell pepper, onion, and celery. So is the orange stuff in your trinity orange sweet pepper or carrots? EDIT: Never mind, I should have read the recipe.
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12-13-2012, 09:28 AM | #9 |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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Dang, Wamp. I'd hit that. Real hard.
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"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590 |
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12-13-2012, 10:02 AM | #10 |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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You've got my vote!
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12-13-2012, 11:26 AM | #11 |
Babbling Farker
Join Date: 02-29-12
Location: San Berdoo, CA
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Looks delicious...
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12-13-2012, 11:40 AM | #13 |
Full Fledged Farker
Join Date: 10-20-11
Location: Omaha
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that is some fine looking pie you've got yourself there. chicken, turkey, and beef pot pies have become a staple for my wife and i as of recent.
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12-13-2012, 11:45 AM | #14 | |
On the road to being a farker
Join Date: 01-18-12
Location: Mechanicsville, Va
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Quote:
You are right. Holy trinity is celery, onions, and peppers. He has a mirepoix which is the french version using carrots instead of peppers. Looks awesome though. Think I have to try this one, just need some smoked turkey.
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Damage BBQ 250gal offset reverse flow homemade smoker on 5x8 trailer named #2. |
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12-13-2012, 12:03 PM | #15 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
My bad. Learn somethin new every day!
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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