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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-07-2005, 10:00 PM   #46
jminion
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Here is a Creole Butter recipe



SCOTTIE?S CREOLE BUTTER


- ˝ can of beer
- ˝ lb. Butter
- 1 tsp. Bonesmokers Big Time BBQ Rub
- 2 tsp. Paprika
- 1 ˝ tsp. White Pepper
- 1 ˝ tsp. Sea Salt
- 1 tbsp. Garlic Powder
- 1 ˝ tsp. Onion Powder
- 1 tsp. Coleman?s Mustard
- 1 tsp. Ground Black Pepper
- ˝ tsp. Cayenne Pepper
- ˝ tsp. Tabasco
- Warm butter in sauce pan and add spices. Let cool, inject?
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Unread 11-08-2005, 08:13 AM   #47
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Jeff.....you can't go wrong with the Creole Butter stuff. That recipe that Jim posted looks pretty good too. Might have to give that a try.
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Unread 11-08-2005, 12:14 PM   #48
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Gee thanks a lot, Jim! You're adding to my dilemma! I'm gonna end up with farkin' ten birds on Thanksgiving and my family is going to have me committed!
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Unread 09-06-2006, 11:17 AM   #49
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Quote:
Originally Posted by jminion
Here is a Creole Butter recipe



SCOTTIE'S CREOLE BUTTER


- ˝ can of beer
- ˝ lb. Butter
- 1 tsp. Bonesmokers Big Time BBQ Rub
- 2 tsp. Paprika
- 1 ˝ tsp. White Pepper
- 1 ˝ tsp. Sea Salt
- 1 tbsp. Garlic Powder
- 1 ˝ tsp. Onion Powder
- 1 tsp. Coleman?s Mustard
- 1 tsp. Ground Black Pepper
- ˝ tsp. Cayenne Pepper
- ˝ tsp. Tabasco
- Warm butter in sauce pan and add spices. Let cool, inject?
I had a 6 lb turkey breast to cook so I was looking through some recipes. I found this one from Jim and decided to try it.

It came out FARKING awesome! I made the injection from the recipe above. I didn't have any Bonesmoker's rub (sorry, Ray ) so I used some of Jay's Hen and Hog Dust instead. I injected the turkey breast until it looked like a football and then took the remaining injection (not much) and poured it over the skin. Then I dusted it with some more Hen and Hog Dust and cooked it at 350 degrees until it was about 160 degrees internal temp. Then I let it rest under a tent of foil while I took the drippings (I put a foil pan under the breat to catch the juice) and made gravy. The turkey was very flavorful and moist and the gravy was great!

Thanks for posting the recipe, Jim (even though it was almost a year ago )
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Unread 09-06-2006, 11:34 AM   #50
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Here's a good brine from the Virtual Weber Bullet pages.

Apple Brine for Turkey
2 quarts apple juice
1 pound brown sugar (light or dark)
1 cup Diamond Crystal Kosher Salt
3 quarts cold water
3 oranges, quartered
4 ounces fresh ginger, unpeeled and thinly sliced
15 whole cloves
6 bay leaves
6 large garlic cloves, peeled and crushed
Substitute 3/4 cup Morton Kosher Salt or 1/2 cup table salt for Diamond Crystal.

Combine apple juice, brown sugar, and salt in a large saucepan. Bring to a boil over high heat, stirring to dissolve. Boil for one minute, remove from heat, let mixture come to room temperature, then refrigerate to 40°F.

In a large non-reactive container, combine the apple juice mixture with the remaining ingredients. When adding the oranges, squeeze each piece to release the juice into the container, and then drop in the peel.

And the result...


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