#Smoked Poultry

[gbsbbq]

"Smokey Delight: The Perfect Smoked Chicken Wings Recipe"

ntroduction: Chicken wings, a classic finger food favorite, reach new heights of flavor when infused with the rich, smoky essence of the grill. In this blog post, we’re about to embark on a journey to create the perfect smoked chicken wings – tender, juicy, and bursting with smoky goodness. From selecting the best wings to mastering the art of smoking, your taste buds are in for a…

[askwhatsforlunch]

Maple Bacon Turkey Roast with Port Bacon, Apple and Mushroom Stuffing

De-boning turkey legs to make this Maple Bacon Turkey Roast with Port Bacon, Apple and Mushroom Stuffing take a bit of work and effort, but having the skin between the flesh and the bacon makes a delicious difference. The flesh is incredibly juicy and flavourful, and this pièce de résistance of our Thanksgiving meal, particularly stunning!

Ingredients (serves 8 to 10):

2 (1-kilo/2-pound) turkey legs

a good pinch of fleur de sel or sea salt flakes and freshly cracked black pepper

about 1 1/2 cup

about 16 strips smoked streaky bacon

2 tablespoons olive oil

1 onion

1 cup water

4 tablespoons pure (Grade A) Canadian Maple Syrup

Preheat oven to 210°C/ 410°F.

Thoroughly de-bone turkey legs, keeping the skin on. Flatten both turkey pieces and lay them flat, joining both vertically onto cutting board or work surface. Season with fleur de sel and black pepper.

Spoon Port Bacon, Apple and Mushroom Stuffing in the centre, and roll turkey roast upwards as tightly as possible. Completely wrap with bacon strips. Tie with twine.

Peel onion, cut into slices, and scatter at the bottom of a large roasting tin.

Sit turkey roast onto the onion slices, and drizzle generously with olive oil. Rub oil gently all over the bacon.

Pour half of the cup of water at the bottom of the dish, and place in the middle of the hot oven. Roast, 1 hour, at 210°C/ 410°F.

Generously brush roast with Maple Syrup, and pour remaining water at the bottom of the dish. Return to the oven, along with the stuffing, and roast, another 30 minutes at 210°C/ 410°F, regularly brushing with Maple Syrup and basting with cooking juices.

Serve Maple Bacon Turkey Roast with Port Bacon, Apple and Mushroom Stuffing hot with Stuffing, Maple Poultry Gravy, Apple-Cranberry Sauce, Vanilla Whipped Parsnips and Honey Roasted Pumpkin. Happy Thanksgiving!

[fluff-e-boy]

Oh shit fancy restaurant tomorrow do I have clothes. I need to shower.

[clipstone]

Domaine Rietsch

Domaine Rietsch Pinot Noir Alsace, France 2022 Pinot noir

Jean-Pierre Rietsch is a natural winemaker in the village of Mittelbergheim, Alsace. Wines are made with a low-pressure pneumatic press for a gentle extraction, with a slow fermentations and always indigenous yeasts.

Rietsch makes this bright Pinot Noir with some semi carbonic whole bunch fermentation to enhance the fruit forwardness of the wine. Juicy with ripe red fruits, whilst remaining elegantly fresh with a subtle spice on the palate.

Tasting notes: small crunchy berries, smoke, mineral, mushroom, redcurrants, strawberry Pairing: poultry, mushrooms, game, goats cheese

[colectivorua]

Best Marinated Grilled Chicken BBQ chicken that is tangy and sweet with a hint of smoke flavor. alongside a pasta salad.

[cherelled]

Grilled Ginger-Peach Chicken Breast Recipe Chicken breasts are marinated in a flavorful mix of peach preserves, ginger, vinegar, and horseradish and then grilled to perfection.

[livelaughlovesing]

Easy Smoked Chicken Drumsticks Drumsticks from chicken are a preferred cut for smoking because they take on the flavor of the smoke well and do not dry out in the process.

[emilyphanster]

Sweet and Spicy Venison Jerky Thanks to the addition of brown sugar, teriyaki sauce, liquid smoke, spices, and hot pepper sauce, this delectable venison jerky is sweet, smoky, and spicy.

[wooangson]

Recipe for Air Fryer Blackened Chicken Breast Let your air fryer create that perfect blackened crust on chicken breasts without using a cast iron skillet or filling your house with smoke.

[fionacaroline]

Smoked Maple Syrup Bacon Recipe This is my brine and smoking method for maple syrup bacon; it makes enough for one pork belly. maple apple or cherry wood chips for smoking, 2 tablespoons sodium nitrate, 1.5 gallons water, 1/2 cup maple syrup, 2 cups coarse salt, 1 cup sugar-based curing mixture, 1 cup packed brown sugar, 1 whole pork belly

[scaner1]

Crispy Smoked Chicken Wings Recipe These chicken wings are deep fried to a crispy, golden brown perfection after being brined in a juicy, herb-infused liquid. 6 bay leaves, vegetable oil for frying, 8 cloves garlic smashed, 2 limes zested and juiced, 1 onion diced, 1 tablespoon cumin seeds, 2 lemons zested and juiced, 1 bottle apple juice, 2 tablespoons mustard seeds, 1 tablespoon fennel seeds, 5 ice cubes, 1 piece fresh ginger sliced, 2 tablespoons coriander seeds, 4 cups water, 2 tablespoons dried thyme, applewood chips soaked, 1/2 cup white sugar, 2/3 cup salt, 3 tablespoons whole black peppercorns, 2 tablespoons dried rosemary, 3 pounds chicken wings tips removed and sections separated

[courtneyalamedabooks]

Kalua Pork Recipe savory, smoke-flavored pork butt. The Hawaiian sea salt can be substituted with any coarse salt. 3 pounds pork butt roast, 1/4 cup Hawaiian sea salt, 2 cups water, 1 teaspoon liquid smoke flavoring

[askwhatsforlunch]

Bacon and Cheddar Cockerel Pasties

The leftover elegant filling of Mrs. Butler’s Chicken and Chives Petits Bateaux makes these hearty, more-ish Bacon and Cheddar Cockerel Pasties, and excellent Saturday night dinner! Have a good one!

Ingredients (makes 4 pasties):

75 grams/2.65 ounces thick-cut smoked streaky bacon rashers

1 1/2 Cockerel and Chives in Sauce Blanche

Mature English Cheddar

1 egg

455 grams/1 pound Cheddar Pastry

Preheat oven to 205°C/400°F. Line a baking tray with baking paper. Set aside.

Cut bacon into thick lardons.

Spoon Cockerel and Chives in Sauce Blanche into a medium bowl. Add bacon lardons. Grate in about 1/3 cup Mature English Cheddar. Give a good stir until well-combined. Set aside.

Lightly beat the egg, set aside.

Divide Cheddar Pastry into two equal portions, and roll each out onto a lightly floured surface, into circles.

Divide Cockerel and bacon filling onto one side of each  Pastry circle, leaving a space on the edge. Fold the Pastry circle over, pressing gently but firmly around Cockerel and bacon mixture to seal and prevent air pockets. Crimp to seal even better. Place onto prepared baking tray.

Brush thoroughly with beaten egg, and bake at 205°C/400°F, for 25 minutes or until golden brown.

*Once the pasties are filled, sealed and crimped, and before egg-washing, you can freeze them up to three months.

Serve Bacon and Cheddar Cockerel Pasties hot, with ripe tomatoes.

[dylmei]

Old Arthur's Pork Belly Burnt Ends In a three-step process, the pork belly in this recipe for burnt ends is candied by smoking, rendering, and adding barbecue sauce after the smoking is complete.

[detpyrcnedlc]

smoked wings with buffalo sauce ($15).⁣ ⁣ get them fat wings ! ⁣ ⁣ #smoked #chicken #wings #meat #poultry #protein #fat #fatty #fatfood #food #foodie #foodporn #instafood #eat #eatme #howellmichigan #Michigan #michiganfoodie (at Block Brewing Company) https://www.instagram.com/p/CoTEZ56PI9b/?igshid=NGJjMDIxMWI=