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BBQ Brethren Throwdowns Join us in the backyard for a fun weekly contest and show off your BBQ creations! New categories are posted each week. Winners earn bragging rights, a Throwdown Certificate, and the chance to choose the next week's category. Fun people only please! If you take this too seriously you will have to leave the party until you are fun again.


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Old 09-27-2013, 07:12 AM   #31
CharredApron
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Join Date: 02-24-13
Location: Ventenac en Minervois, France
Default Turkey Osso Bucco

Please accept this as my official entry into the "Legs" Throwdown.

Legs, so many choices and lots of time to think about what to enter while flying home Wednesday. Here is my spin on an Italian Classic. Turkey Osso Bucco.

I began my adventure trying to find fresh turkey legs in my local market to no avail. Most turkey legs around here are already smoked and packaged this time of year. I did manage to find a couple after several failed attempts and they were huge!



I had to work quickly while my wife was out at the dentist, because I didn't want her to see me with a hacksaw cutting up the legs for my Osso Bucco. They were nice and thick!



I grilled them first over direct heat very hot to sear the outsides and seal in all the juices.





While that was progressing nicely, I rough chopped Yellow Onion, Carrots and Leeks.



Pulled the browned turkey off the grill and wrapped it all up in foil, and started to sweat my veggies.



I then fried up the left over portions of the shanks in olive oil and garlic, once I had some nicely browned bits and color, I added some more stock and reduced it to a slow roil.



Combined the two too complete the brazing liquid and brought up the temperature a bit.



Then I set up the kamado for indirect with the defuser stone on the lower grate. By utilizing the lower grate rather than the plate setter, it allows me to cook at a higher temp as there is more air circulation.



Everyone is all nestled in for a 2 hour slow simmer!



1-1/2 hours in I added some fresh cut rosemary to kick up the flavors a notch.



Platted with Garlic and Onion Smashed Spuds, French Epi Bread, and thickened the stock with cornstarch for the gravy. It was really tender and moist. Please use this as my polling pic.

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Old 09-27-2013, 08:52 AM   #32
Haastyle
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I can not believe you just did turkey leg osso bucco. I swear I just bought the chit to do this tomorrow. I was taking a much different spin on it though. I figured there was no way in hell someone was going to do this. Looks great, but now I have to find something else to make. SOB.
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Old 09-27-2013, 09:51 AM   #33
CharredApron
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Quote:
Originally Posted by Haastyle View Post
I can not believe you just did turkey leg osso bucco. I swear I just bought the chit to do this tomorrow. I was taking a much different spin on it though. I figured there was no way in hell someone was going to do this. Looks great, but now I have to find something else to make. SOB.
Great minds stink alike!
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Old 09-27-2013, 12:14 PM   #34
caseydog
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Quote:
Originally Posted by CharredApron View Post
I began my adventure trying to find fresh turkey legs in my local market to no avail. Most turkey legs around here are already smoked and packaged this time of year.
Tell me about it. I had to go to four stores before I finally found uncooked turkey legs.

CD
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Old 09-27-2013, 12:17 PM   #35
caseydog
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Quote:
Originally Posted by Haastyle View Post
I can not believe you just did turkey leg osso bucco. I swear I just bought the chit to do this tomorrow. I was taking a much different spin on it though. I figured there was no way in hell someone was going to do this. Looks great, but now I have to find something else to make. SOB.
Happens to me regularly -- four times in one throwdown.

CD
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Old 09-27-2013, 12:59 PM   #36
CharredApron
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Quote:
Originally Posted by caseydog View Post
Tell me about it. I had to go to four stores before I finally found uncooked turkey legs.

CD
I only had to go to three, but I think there really is not much demand for them, so they smoke them to cure and store. Loved your entry though, used to get those drumsticks at Disney.
Jed
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Old 09-27-2013, 01:05 PM   #37
deguerre
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Quote:
Originally Posted by CharredApron View Post
I only had to go to three, but I think there really is not much demand for them, so they smoke them to cure and store. Loved your entry though, used to get those drumsticks at Disney.
Jed
We get the uncooked HoneySuckle brand for legs and wings here, and the store always has them. Uncooked turkey necks at the local mom and pop. Year round (The necks are BIG in Memphis, y'all).
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Old 09-27-2013, 01:48 PM   #38
angryfish01
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Excellent cook Jed! That looks great!
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Old 09-27-2013, 04:57 PM   #39
oifmarine2003
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Fish, I have to say something about your avatar. While I love Full Metal Jacket and Gunny Hartman, he is a Marine not a soldier.

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Old 09-27-2013, 05:02 PM   #40
deguerre
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Fish, I have to say something about your avatar. While I love Full Metal Jacket and Gunny Hartman, he is a Marine not a soldier.

I was waiting for that other shoe to drop...























Truth be told, I didn't know that myself until I read the War After Armageddon.
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Old 09-27-2013, 09:28 PM   #41
R2Egg2Q
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Default Legs on L Egg

Please accept this as my official entry in the Legs Throwdown.

I started off with prepping a marinade consisting of: EVOO, rosemary, basil, thyme, garlic, lemon zest, salt, and pepper:


Inserted garlic slivers and rosemary into a semi-boneless leg of lamb:


The leg & marinade were combined and vacuum sealed and allowed to marinate overnight. The next day the lamb went onto the Large Egg at about 350 with some pecan for smoke. About 45 mins later some leg quarters joined the party:


And then the upper grid went in with some veggies (potatoes, carrots, red onions, garlic, and a couple of yams):



Leg quarters were finished & removed:


Removed the PS Woo2 and cooking grids to get to the Small CI grid on the spider underneath for a quick sear to finish the lamb:



Pulled the lamb at 130 and it rose a little while resting:


Put the legs together on a platter and thought it looked a little too full:


Cut off a section of the lamb and got to see how it looked inside:


Sliced a little leg of lamb and put them on the platter of legs:


Please use this pic for the poll:


Thanks for looking!
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Old 09-27-2013, 09:35 PM   #42
CharredApron
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Great lookin meal, John. Quite the feed for a small town. Looks really good, the Lamb is done just the way I like it! Rose'
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Old 09-27-2013, 09:49 PM   #43
oifmarine2003
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Fantastic John!
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Old 09-27-2013, 10:20 PM   #44
93vpmod
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beautiful plater!
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Old 09-29-2013, 07:23 PM   #45
BobBrisket
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Default Mexican Spaghetti

Some pasta with red chile and chicken leg meatballs! This did not SUCK!!! Will add a link to the cook thread in a bit!
http://www.bbq-brethren.com/forum/sh...d.php?t=172124

Decided to go with this pic instead of the other one!
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