landarc
somebody shut me the fark up.
- Joined
- Jun 26, 2009
- Location
- sAn leAnDRo, CA
So, I have been testing out a couple of new to me items for the kettle. I recently got a BBQ Vortex, and have been trying a few things with it. I am also one of the early adopters for the new Naturiffic Poultry Brine.
As a point of reference, due to my kidney issues, I can no longer eat enhanced poultry, nor can I use traditional commercial brines, as they both contain phosphates. The Naturrific brine lists exactly what is in it.
I need to work with the Vortex some more, as you can see with the light scorch mark.
However, that was mostly on the skin, and the very thin part of a poorly butchered split turkey breast.
Here it is sliced. I cooked in inside of the Vortex, with a mixture of lump and Kingsford Mesquite hardwood briquettes. This cook started at 275°F and ramped to 400°F. The 6 pound split breast ran for two hours and was pulled at 165°F (thanks to Oldyote, I have a Thermapen to know these things). It was tender, moist, held together perfectly. The flavor of the brine was clearly apparent in the edges of the meat.
See that smoke ring? I made a quick pan gravy from the drippings, some water, olive oil and flour. Sliced thick or thin, perfect serving slices, great flavor and texture. I ate two servings.
As a point of reference, due to my kidney issues, I can no longer eat enhanced poultry, nor can I use traditional commercial brines, as they both contain phosphates. The Naturrific brine lists exactly what is in it.
I need to work with the Vortex some more, as you can see with the light scorch mark.
However, that was mostly on the skin, and the very thin part of a poorly butchered split turkey breast.
Here it is sliced. I cooked in inside of the Vortex, with a mixture of lump and Kingsford Mesquite hardwood briquettes. This cook started at 275°F and ramped to 400°F. The 6 pound split breast ran for two hours and was pulled at 165°F (thanks to Oldyote, I have a Thermapen to know these things). It was tender, moist, held together perfectly. The flavor of the brine was clearly apparent in the edges of the meat.
See that smoke ring? I made a quick pan gravy from the drippings, some water, olive oil and flour. Sliced thick or thin, perfect serving slices, great flavor and texture. I ate two servings.
