Arizona Cookbook - Sourdough

 

This is an old cookbook from 1983. I'm trying to put sections here so I don't loose it. This is very regional cooking and I used to make several things from this sourdough section when I lived in Arizona. 
Title: arizona cookbook
Indian - mexican - Western - Arizona products- backpacking/camping- patio barbecue 
golden weat publishers (my book nolonger has covers)
Sourdough
This is the introduction page to the sourdough section.

Western Ways
The southwest is synonymous with cowboys and prospectors, and cowboys and prospectors call to mind sourdough bread and pinto beans.

At round-up time, chuck wagon cooks would follow the cowboys with several weeks' supplies, including a substantial crock of sourdough starter. Today, there are as many recipes for sourdough as there are sourdough enthusiasts. Much of the fun of sourdough cookery, however, does come from experimentation, Basically, the starter is a combination of milk (or water) and flour which is exposed to yeast cells floating in the air. Given a gestation period, the cells start bubbling, and the process of fermentation has begun. One of the pleasantest ways to start an Arizona friendship is to share sourdough starter.

With sourdough bread and pinto beans, old-time prospectors could keep themselves fortified for weeks. "Pinto" is a Spanish word meaning "speckled” and, indeed, pinto beans do have dark speckles of brown on a creamy-white background. However, these brown dabs disappear during cooking, and the beans emerge as a reddish-brownish color.

In Arizona, pintos are commonly referred to as "frijoles,' and frijoles, meat, and chiles are often combined into one dish. “Chile" itself refers to peppers grown in the southwest. Generally, the smaller the chile pods, the hotter the chile.

SOURDOUGH STARTER #1
1 cup MILK
1 cup FLOUR
To begin, place one cup milk in a glass jar or crock nothing metal) and allow to stand at room temperature for 24 hours.

Stir in 1 cup flour. (To speed the process, cover jar with cheesecloth and place outside for several hours to expose dough to the wild yeast cells floating in the wind.)

Leave uncovered in a warm place (80 is ideal) for 2 to 5 days, depending on how long it takes to bubble and sour. (May be kept near the pilot light on a gas range.) If it starts to dry out, stir in enough moderately warm water to bring it back to the original consistency. Once it has a good sour aroma and is full of bubbles, it is ready to use.

This starter is best if you use it at least once a week. If it is not used for two or three weeks, spoon out and discard about half of the starter and replenish it as described above. If you don't plan to use the starter for several weeks or more it is a good idea to freeze it. Since freezing slows down the yeast action, leave it at room temperature for 24 hours after thawing.

Each time you use part of your starter, replenish it with a mixture of equal amounts of milk and flour. Leave at room temperature for several hours until it becomes full of bubbles. Then cover and store it in the refrigerator.

SOURDOUGH STARTER #2
1 cake YEAST dissolved in 2 cups warm WATER
Add 2 cups FLOUR and place in crockery or pottery bowl (NOT in metal)
Let set in warm place for 3 or 4 days.

When it begins to ferment, skim off top. This scum will be quite thick and may have to be skimmed way down. Add enough flour and water to make a consistency of paste. To keep alive, add flour and water same as above and skim off as it works.
46

SOURDOUGH POT
Take a gallon crock or wooden bucket and put in the following:
2 cups FLOUR
1 teaspoon SALT
3 tablespoons SUGAR
1/2 teaspoon DRY YEAST
2 cups lukewarm WATER

Stir mixture until a smooth thin paste. Put on lid and set in a warm place to sour. Stir it several times a day. In two or three days the sourdough will be ready.

If no yeast is available, add 4 tablespoons sugar and 1-1/2 teaspoons salt to the starter and it will sour, too, except the process will take about 5 days. 

To keep starter active, add one cup unsifted flour and one cup warm water and let stand at room temperature either all night or all day. Do this at least once a week. Always reserve one-half cup or more of starter and store in refrigerator.

SOURDOUGH PANCAKES #1
1/2 cup SOURDOUGH STARTER
2 cups FLOUR
2 cups lukewarm WATER
2 level tablespoons SUGAR
1 teaspoon SALT
3 tablespoons melted SHORTENING or OIL
2 EGGS
1 teaspoon BAKING SODA

To the 1/2 cup of starter add 2 cups of flour and two cups lukewarm water, Beat until smooth and let stand in a warm place overnight.

To the hotcake dough, add sugar, salt and melted shortening or oil. Beat in eggs. Dissolve soda in one tablespoon water and fold in gently. Do not stir after soda has been added. Grease griddle and bake.

SOURDOUGH BUCKWHEATS
Follow pancake recipe, but in place of the flour called for, substitute 1-1/2 cups buckwheat flour and 1/4 to 1/2 cup white flour.

SOURDOUGH PANCAKES #2
cup SOURDOUGH STARTER
1/2 cup warm WATER
1 cup undiluted EVAPORATED MILK
1-3/4 to 2 cups unsifted FLOUR
2 EGGS
2 tablespoons SUGAR
1/2 teaspoon SALT
About 1 teaspoon SODA

Combine starter, evaporated milk, water, and flour in a large bowl, mix to blend and leave at room temperature overnight. The next morning, add eggs, sugar and salt and soda and mix well (don't beat!). Cook on a greased griddle over moderate heat. Do not let griddle smoke! Turn when top side is full of broken bubbles and has lost glossiness. Makes 30 dollar-size or a dozen 6-inch pancakes.

SOURDOUGH BISCUITS
1/2 cup SOURDOUGH STARTER
1 cup milk
2-1/2 cups unsifted FLOUR
3/4 teaspoon SALT
1 tablespoon SUGAR
1 teaspoon double-acting BAKING POWDER
About 1/2 teaspoon SODA
SALAD OIL or BUTTER or BACON GREASE

Mix the starter, milk and 1 cup of the flour in alarge bowl. (Prepare this the night before for breakfast.) Cover the bowl and keep at room temperature to let rise.

Turn this very soft dough out onto 1 cup flour on a bread board. Combine salt, sugar, baking powder, and soda with remaining 1/2 cup flour and sift over the top. With your hands, mix dry ingredients into the soft dough, kneading lightly to get correct consistency. Roll out to a 1/2 inch thickness. Cut out biscuits with a cutter and dip each in either warm bacon grease OR a mixture of half salad oil and half melted butter.

Place close together in a 9 1/2 inch square pan and set in a warm place to let rise for about 1/2 hour. Bake in a moderately hot oven (375 F) for half an hour. (Makes about 14 biscuits.)
48

HAYDEN SOURDOUGH BREAD
1 package active dry YEAST
1-1/2 cups warm WATER
1 cup SOURDOUGH STARTER BATTER
2 teaspoons SUGAR
1-1/2 teaspoons SALT
5 cups sifted Family Kitchen or Rose FLOUR
1/2 teaspoon BAKING SODA

In large mixing bowl, soften yeast in the warm water. Blend in starter batter, sugar, and salt. Add 3-1/2 cups flour. Beat 3 or 4 minutes. Cover and let rise in a warm place until double, about 1 1/2 hours. Mix baking soda with remaining 1-1/2 cups flour. Stir into dough. Add enough additional flour, about 1/2 cup, to make a stiff dough. Turn out on lightly floured surface and knead 8 to 10 minutes. Shape into 1 large or 2 medium loaves. Place on lightly greased baking sheets. Let rise in warm place until double, about 1-1/2 hours. Bake in 400 oven for 35 to 40 minutes for medium loaves and 40 to 45 minutes for large loaf.

To shape Round Loaves
Form into ball shape and place on baking sheet. Slightly flatten top with hand and make vertical cuts about 1/4" deep around each loaf at 2-inch intervals with a sharp knife.

To shape French Bread
Divide dough in half. Roll each half into 15x10" oblong. Beginning with wide side, roll up tightly toward you. Seal edges by pinching together. Roll back and forth to lengthen loaf and taper ends. Place diagonally on lightly-greased corn-meal-sprinkled baking sheet. Make 1/4" slashes in dough at 2" intervals.

SOURDOUGH BREAD STICKS
Make dough as directed, but shape into 2 balls. Roll each ball out on floured board to 1/2" thick. Slice dough in long strips, 1/2” wide and roll each strip with your hands on floured board to make them cylindrical. Brush with water and place about l' apart on lightly greased baking sheet. Let rise in warm place for 30 minutes and bake at 400 for 20 minutes,
49

SOURDOUGH DATE LOAF
1/2 cup SOURDOUGH STARTER
1-1/2 cups unsifted FLOUR
1 cup undiluted EVAPORATED MILK
2 tablespoons SUGAR
1/4 cup BUTTER or MARGARINE
3/4 cup BROWN SUGAR
1 cup chopped DATES
1/2 cup chopped WALNUTS
2 beaten EGGS
1/2 cup quick cooking ROLLED OATS
1 teaspoon BAKING POWDER
1/2 teaspoon EACH of SODA and SALT

The night before, combine starter, flour, undiluted evaporated milk, and sugar; partially cover and leave at room temperature overnight. Next day, cream butter and brown sugar. Add dates and nuts; set aside. Combine eggs, rolled oats, baking powder, soda, and salt; stir into the sourdough mixture with date mixture. Turn into greased loaf pan (5 x 9 in.) and let rise about 1 hour. Bake in a moderately hot oven (375 F) for one hour. Cool for 10 minutes in pan, then remove from pan to cooling rack. Serve warm or cool. Makes one loaf.

SOURDOUGH BREAD
1 quart SOURDOUGH
1 quart lukewarm WATER
3/4 cup or 1 cup SUGAR
2 tablespoons SALT
6 tablespoons melted SHORTENING
12 cups FLOUR

Mix ingredients in the order given, adding flour last, using enough to make a dough that can be handled. Knead until smooth and elastic. Place in a greased bowl and let rise. It will take longer than yeast bread, Knead it down and let it rise again.

Shape into four oblong loaves and place on a lightly greased cooky sheet. Cover and set in warm place. Let rise to nearly double in size. Just before baking, brush outside with water; make diagonal slashes across the top with a sharp knife. Bake in a 350 F oven for an hour.
50

SOURDOUGH BREAD (Short Method)
1-12 cups warm WATER
1 package YEAST (active dry or compressed)
1 cup SOURDOUGH STARTER
4 cups unsifted FLOUR
2 teaspoons EACH SUGAR and SALT
About 1/2 teaspoon SODA
About 2 cups unsifted FLOUR

Pour warm water into a large mixing bowl. Stir in the yeast. Add starter, the 4 cups flour, salt and sugar. Stir vigorously for about 3 minutes with a wooden spoon. Turn into a large greased bowl. Cover with a towel and let rise in a warm place until double in bulk (1-1/2 to 2 hours). Mix soda with 1 cup of the remaining flour and stir in; the dough will be very stiff. Turn dough out onto a floured board and begin kneading. Add the remaining 1 cup flour (or more) to control the stickiness. Knead until satiny about 5 to 8 minutes.

Shape into two oblong loaves or one large round loaf. Place on a lightly greased cooky sheet. Cover. Place in a warm place. Let rise to nearly double in size (about 1 to 1-1/2 hours). Just before baking, brush outside with water; make diagonal slashes across the top with a sharp knife.

Put a shallow pan of hot water in the bottom of the oven. Bake in a hot oven (400 F) until the crust is a medium dark brown (about 45 minutes for oblong loaves and about 50 minutes for the round loaf.)

SOURDOUGH MUFFINS
1/2 cup WHOLE WHEAT FLOUR
1-1/2 cups WHITE FLOUR
1/2 cup melted SHORTENING
1/2 cup SUGAR
1/2 cup EVAPORATED MILK (do not dilute)
2 EGGS
1 cup RAISINS
1 teaspoon SALT
1 teaspoon SODA
1/2 cup SOURDOUGH

Stir only enough to blend. Bake in greased muffin pans at 425 for 25 minutes, In place of the canned milk 1/2 cup water plus two tablespoons dry milk can be substituted.
51

SOURDOUGH BREAD (Long Method)
(This recipe takes 24 hours from start to finish. The bread is denser in texture than the loaf made with commercial yeast.)
1-1/2 cups warm WATER
1 cup SOURDOUGH STARTER
4 cups unsifted FLOUR
2 teaspoons EACH of SUGAR and SALT
2 cups unsifted FLOUR (more or less)
1 teaspoon SODA (or more)

Combine water, starter, 4 cups flour, salt and sugar. Mix well, place in a crock and leave at room temperature about 18 hours or until the sponge has doubled in size. Stir in 1 cup of the remaining flour which has been mixed with the soda. The resulting dough will be very stiff. Turn dough out onto a floured board and knead, adding remaining 1 cup flour as needed. Knead until smooth, 5 to 8 minutes. Shape into two oblong loaves or one large round loaf. Place on a lightly greased cooky sheet. Cover and place in a warm place for 3 to 4 hours, or until. nearly double in size. Just before baking, brush with water. Make diagonal slits in the top with a sharp knife. Place a shallow pan of hot water in the bottom of the oven. Bake in a hot oven (400 F) until crust is a medium dark brown (about 45 minutes for the oblong loaves, 50 minutes for the large round loaf).

SOURDOUGH CORN BREAD
1 cup SOURDOUGH STARTER
1-1/2 cups YELLOW CORNMEAL
1-1/2 cups EVAPORATED MILK
2 EGGS, beaten
2 tablespoons SUGAR
1/4 cup melted BUTTER (warm)
1 teaspoon SALT
About 3/4 teaspoon SODA

Thoroughly mix the starter, cornmeal, evaporated milk, eggs, and sugar in a large bowl. Stir in melted butter, salt and soda. Turn into 10-inch greased pan and bake in hot oven(450 F) for 30 minutes. Serve hot.
52

GREER NEAL'S SOURDOUGH ENGLISH MUFFINS
1/2 cup STARTER
1 cup MILK
2-3/4 cups FLOUR
1 tablespoon SUGAR
3/4 teaspoon SALT
1/2 teaspoon SODA
CORNMEAL

In a large mixing bowl, combine starter, milk and two cups flour. Mix together, cover and set at room temperature about eight hours (or overnight). Mix 1/2 cup flour, sugar, salt and soda; sprinkle over dough; mix in thoroughly. Turn this very stiff dough out onto a board floured with remaining 1/4-cup flour. Knead about two or three minutes, Roll out to 3/4-inch thickness. Use a 3-inch cutter or tuna can with ends removed to cut nine muffins. Place one-inch apart on cookie sheet. Cover with towel and let rise an hour. Sprinkle both sides with corn meal and bake at 300 degrees in lightly greased electric frypan with cover on for 10 minutes on each side. Split and serve hot with butter and honey or jam.

GREER NEAL'S SOURDOUGH DROP COOKIES
1/2 cup STARTER
1 cup undiluted CANNED MILK
2 cups FLOUR
1 cup BUTTER or MARGARINE
1/4 cups DARK BROWN SUGAR
1 beaten EGG
1/2 teaspoon EACH-SALT & SODA
3 cups CORN FLAKES, crushed
3/4 cup chopped WALNUTS
3/4 cup shredded COCONUT (optional)

Stir starter, milk and 1 1/2 cups flour together in a large bowl. Set aside for two hours. Meanwhile, cream sugar and butter; blend in egg and a mixture of 1/2 cup flour, salt and soda. Stir in corn flakes, walnuts and coconut. Blend both mixtures together. Drop batter from a teaspoon onto greased cookie sheet, placing mounds two inches apart. Bake 15 minutes at 375 degrees. (Makes 60).
53

SALT RIVER SOURDOUGH STARTER
1 package active dry YEAST
1/2 cup warm WATER
2 cups sifted Family Kitchen or Rose FLOUR
2 cups lukewarm WATER
1 tablespoon SUGAR
1 teaspoon SALT

In a large mixing bowl, dissolve the yeast in warm water. Stir in flour, lukewarm water, sugar, and salt. Beat smooth with rotary beater. Let stand, uncovered, at room temperature for 3 to 5 days, stirring 2 or 3 times each day. Cover at night to prevent drying.
To keep starter alive: Add 1/2 cup lukewarm water, 1/2 cup sifted Family Kitchen or Rose flour, and 1 teaspoon sugar to leftover starter. Let stand until bubbly and well-fermented, at least 2 days. Cover; refrigerate until used again. If starter is not used within 2 weeks, add about 1 teaspoon sugar to keep it alive. Repeat every 14 days. NEVER STORE THE STARTER IN METAL.

NEVER-FAIL SOURDOUGH BISCUITS
1/2 cups Family Kitchen or Rose FLOUR
2 teaspoons BAKING POWDER
1/4 teaspoon BAKING SODA
1/2 teaspoon SALT
1 cup melted BUTTER
1 cup SOURDOUGH STARTER BATTER
Sift the dry ingredients together. Blend in butter and starter. Pat the dough out on a floured surface, adding a little more flour, if necessary. Cut in rounds or squares and place on greased baking sheets. Cover and let rise 30 minutes or until light. Bake in 425 oven for 20 minutes or until browned and done. (Makes one dozen biscuits.)
54

Cookie party 2012

I haven't posted in a while but I have been busy!

We just had our cookie party Saturday and it was a hit! This year we made gingerbread houses. we made up the dough and Anja cut out templates for the house parts. we collected lots of candy and edible decorations for the houses.

this was the gingerbread recipe

Heat to boiling point:
2/3 c brown sugar, packed
2/3 c molasses
1 tsp ginger
1 tsp cinnamon
1/2 tsp cloves

remove from heat, and add:
2 1/4 tsp baking soda

Pour this over 2/3 c margarine in a bowl. Stir until margarine melts.

Add and blend thoroughly:
1 egg
4 1/2 c sifted flour (approximate)

Knead lightly (10-15 strokes on floured board)
Divide into 4 pieces and form into flattened balls. Wrap in plastic and let cool a bit.
Roll out about 1/4-3/8” thick and cut out each set twice (dorky’s note, this is the house pieces). Note: Do not make the dough too thick.
Bake at 350; on greased baking sheet or parchment for 15 minutes.

*note - it originally called to let chill a couple hours but when I did that I couldn't roll it out for nothing and had to add water and butter my hands to stop it from crumbling. So we ended up mostly just cutting it straight after kneading.

For the Royal Icing I use the Wilton recipe that uses meringue powder. it's really easy to make. Just be sure not to over beat it. Also allow the walls to harden and set before "gluing" on the roof. Royal icing get's rock hard and is a very effective (and tasty) glue

the decorations we used:
pull and peel twizlers
mini and regular m&m's
pretzel sticks
mini candy canes
mini Nilla wafers
cashews
holiday "drops"
jelly beans
sprinkles
gummy bears
fruity twizlers
Jolly ranchers
peppermints
powdered sugar for snow

we melted the jolly ranchers in a low, 250ºF oven in silicone ice cube trays (the type that have sort of a gem shape to the bottom) to make gems. Lots of the people used them to make windows. We also melted the jolly ranchers on silicone pan liners so that they would spread out flat which is what you see as the roof tiles on one house and "stepping stones" in front. We melted the peppermints as well on the silicone liners. the silicone kind of grabs the bottom of the mit and it melted in really neat ways as the candy ran.

Christmas cookie party

So this year I invited friends and family over again for cookie decorating. But instead of regular Christmas cookies I made a cookie tree for each family to decorate. This ment I had to make 7 trees! I have a cookie cutter set that is 10 star cutters in stepped sizes and you make 2 of each and stack them into a tree.

Now I will suggest if anyone is thinking of making these trees. Start with making the smallest stars 1st. that way if you run out of dough or energy you can stop and have a smaller tree but still in proportion. I made the bottoms and than tops so was committed to making all the cookies in between. And it took me 6 batches of dough to make 7 trees

before we got started

Peanut Brittle

So, here's the steps and recipe for the best peanut brittle ever (seriously, this is what many PPL say about it)! I have found out that you can get the silicone baking liners and use them and this eliminates the need to line and grease the pans.

Another thing about candy. Hard candy is dry candy. it's hard because you have cooked out the water. So, if you make hard candy on a humid day it will adsorb the moisture from the air and get tacky Which is why it's really popular in winter (the air is dry). This is also why it is important to make sure you keep it covered. And do not store softer candies along with hard candies. I did this once and my brittle got soft and tacky due to the moisture in the other candies.

Peanut Brittle

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Candies Holiday recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla

1 1/2 cups sugar
1 cup water
1 cup light corn syrup
3 tablespoons butter
1 pound peanuts -- raw

1. Heat oven to 200°F. Grease 2 cookie sheets, 15 ½ by 12 inches and keep in warm oven. This makes the brittle easier to spread. Grease long metal spatula, or the back of a metal spoon and set aside.

2. Mix baking soda, 1 tsp. water and the vanilla; set aside. Mix sugar, 1 cup. water and the corn syrup in 3-quart sauce pan. Cook over medium heat, stirring occasionally, to 240°F on candy thermometer (soft ball stage).

3. Stir in butter and peanuts. Cook, stirring constantly, to 300°F (hard crack stage). Watch carefully so mixture does not burn. Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.

4. Pour half the candy mixture onto each cookie sheet and quickly spread with buttered spatula about ¼" thick. Cool completely, at least 1 hour. Break into pieces with butter knife handle and store in covered container.

Source:
"Betty Crocker cook book"
Yield:
"2 pounds"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 4978 Calories; 258g Fat (43.9%
calories from fat); 117g Protein; 625g Carbohydrate; 39g Dietary Fiber;
93mg Cholesterol; 2728mg Sodium. Exchanges: 4 1/2 Grain(Starch); 15 Lean
Meat; 42 1/2 Fat; 37 Other Carbohydrates.

NOTES : It is easier to spread the hot brittle by pouring it out onto the sheets and then shaking and rocking to make it flow thin. You do not need a greased spatula or spoon this way. Click on any image if you like for an expanded view.
-----------------------------------------------

In this photo the sugar has just dissolved. Because brittle does not have the dairy in it like caramels, you do not need to tend to the pot as often because it will not boil up and over making a mess. Just keep an eye on the temperature.
Here it has reached 240ºF and is ready to have the peanuts and butter added. Make sure you have RAW peanuts because they will cook in the syrup for quite a while and roasted ones will simply burn. 1lb of raw peanuts equals just a bit over 2 cups. You can see the syrup has begun to yellow and the bubbles are a bit thicker. In the cup with the small spatula is my vanilla, water, baking soda mix for later.
Here i have added the peanuts and butter. This will greatly cool down the syrup and it can be a bit stiff to stir as it gets back up to temp. Once the peanuts are in it you will want to keep it moving. More so after they start to cook and darken so they cook evenly. I only use real butter. When it comes to candy, there are so few ingredients I don't dare cut corners!
Here it has reached 300ºF. At this point you will want to work fast! You can see how brown/dark the brittle has gotten and the peanuts are also quite dark. This is good! And by this time your house will be filled with the wonderful smell of roasted peanuts.
Remove it form the heat and take out the thermometer (you will be siring very fast and dumping out the syrup). Pour in your vanilla (again, I only use real vanilla extract), water and baking soda mixture and mix fast and hard. It will froth up as you see in this image. It's quite a neat process. This is how the brittle gets light, bubbly and crunchy. Without the baking soda it would just be a hard lolly pop type substance w/peanuts in it.
As soon as it is all evenly mixed quickly pour it out onto your pans and spread. Make sure you are pouring it onto a flexible surface (don't use pyres or stoneware for example). Candy makers use marble slabs and the candy cools on contact. When it is cooled and done break up and store.

This brittle is light and crunchy with rich flavors. IT does not tack to your teeth or hurt to bite it.
Cleanup is easy! This is just hardened sugar. So, no matter how bad your mess is, just soak in water and give it a bit of time and it will be easy to wash your pans.

My little chefs

So for dinner we are having turkey noodle soup with home made noodles of course. My kids really like to help me cook and I got a few photos of them doing so. The turkey is in the pot boiling with the veggie scraps for flavor. I will strain it and return the broth to the pot along w/the meat I pick from the bone. I have a basic egg noodle recipe that I make. I do not have a past a maker so they are done by hand. Robert cut the noodles with sewing thread. Michael handed the noodles to Anja who hung them to dry. You can find the recipe in my very 1st blog post Drying home made noodles along with how I created my "drying station"

smoking a turkey

So, I don't know if anyone is interested but I'm smoking my turkey today for our potluck at work and decided to blog about it. And 1st off. The recipe! This is an incredible recipe! This is how it is written in my book. I do not use the mop or wrap it in cheese cloth. Moping is not practical in my style of smoker as to much heat is lost when opening the lid. 

 Worth-the-Wait Turkey Recipe By :Cheryl and Bill Jamison Serving Size : 8 Preparation Time :0:00 Categories : Chicken & Poultry Smoking & Grilling 

Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

 Injection Liquid

1/2 cup garlic flavored oil 

4 ounces beer 

1/2 teaspoon cayenne 

1 whole turkey -- 10-11 pound 

 Turkey Paste 

4 cloves garlic -- peeled 

1 tablespoon black peppercorn -- coarsely ground

1 tablespoon coarse salt -- kosher or sea salt 

1 pinch cayenne 

1 tablespoon garlic flavored oil 

Turkey Mop (optional) 

2 cups stock -- turkey or chicken 

8 ounces beer 

1/2 cup vegetable oil 

 1. The night before you plan to BBQ, combine the injection liquid ingredients in a small bowl. With a kitchen syringe, inject the mixture deep into the turkey in a half-dozen places, moving the needle around in each spot to shoot the liquid in several directions. Inject the greatest amount into the breast. 

 2. With a motor and pestle or in a mini-food processor, combine the paste ingredients, mashing the garlic with the pepper, salt, and cayenne. Add the oil to form a thick paste. Massage the turkey with the paste inside and out, working it as far as possible under the skin without tearing the skin. Place the turkey in a plastic bag and refrigerate it over night. 

3. Before you begin to BBQ, remove the turkey from the refrigerator and let it sit at room temperature for 45 minutes. 

4. Prepare the smoker for BBQ, bringing the temperature to 200-220 degrees. 

5. Cut a 4-foot to 5-foot length of cheesecloth and dampen it thoroughly with water. Wrap the bird in the cheesecloth and tie the ends. 

6. Transfer the turkey to the smoker, breast side down (you should be able to feel through the cheesecloth), and cook for 1 1/4 to 1 1/2 hours per pound, until the internal temperature reaches 180 degrees. Wet the cheesecloth down with more water every 30 minutes in a wood burning pit or as appropriate for your style of smoker. 

7. After about 6 hours, remove the cheesecloth, snipping it with scissors if necessary, and discard it. When the cheesecloth is removed, baste the turkey for the remainder of it's cooking time, if possible, in your smoker (basting is not really necessary in a vertical, bullet, smoker). If you plan to baste, combine the mop ingredients with 1 cup water in a saucepan and warm the mixture over low heat, Mop every 30 minutes in a wood burning pit or as appropriate for your style of smoker. 8. When the turkey is done, remove it from the smoker and allow it to sit for 15 minutes before carving. Serve with Carole classic BBQ sauce or Strutting sauce if you wish. Description: "The name says it all!"

 Source: "Smoke & Spice... cooking with smoke, the REAL way to BARBECUE" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1172 Calories; 65g Fat (52.1% calories from fat); 131g Protein; 4g Carbohydrate; 1g Dietary Fiber; 436mg Cholesterol; 1125mg Sodium. Exchanges: 0 Grain(Starch); 18 Lean Meat; 0 Vegetable; 2 1/2 Fat. You can click on any image for a larger photo. These are the ingredients. I have Molson because that is what we drink. The white bowl is my mortar and pestle, you can use a processor instead but I like the hands on approach. I use kosher salt. ingredients for the paste And after it's been all mashed up and the marinade is ready to inject. In step 2 it says to massage it under the skin this means UNDER THE SKIN! This is the BEST way to rub flavoring on your poultry as it really flavors the meat and is taped by the skin. you can work it quite far and even into the drum sticks if you are careful. This step may seem gross but it's well worth it! I normallly use the charcoal on the right but they ony had the brand on the left. Aparently real brikets I soak my wood chips and then place them in a foil packet as you see here to put on the coals. I have a generous hand full of wood in this packet. Then poke holes in the packet. Doing it this way concentrates the smoke and creates more smoke. The plain dry chips would go to waste if not soaked and put in a packet. You can buy reusable chip boxes but this is what I got for now. i change out packets about 1x an hour. Wood is an ingredient. And like any ingredient you can use to much. And it's ready to smoke. The charcoal is ready. the water pan is full and the cover is about to go on. The metal cord you see is a digital thermometer. I can leave the probe in the bird in the grill and run the cord to the reader outside. This allows me to monitor the internal temp of the bird w/o having to open the lid to loose valuable heat, which greatly prolongs cooking time and it already takes a long time to cook! notice the bird is breast down? This holds the juices inside against the thickest part of the meat creating a very juicy white meat but this also make the bird look lopsided when done. But it's about the taste not the appearance! And were smokin'! the white thing on the ground is my thermometer reader. The pan underneath is to catch ashes. the charcoal pan originally was a bowl but I had Patrick drill some holes in the bottom so I can get the ashes out as smoking takes so long the pan can easily fill up making it difficult to keep the new coals going as you add them. The thermometer sticking out the lid is a instant read meat thermometer. I prop it in the lid to monitor the internal temp of the smoker. the thermometer that came with it only reads in ranges and this give me an accurate temp. You can also prop one in a vent hole if your smoker/grill has one. Ideal grill temp is about 200. And a photo of the bird finished is to come. A finished smoked bird will look very dark from the smoke, almost burned. This bird is for a potluck at work so what I will be doing is cooking it nearly done and then finishing it in an electric roaster. I don't want to over cook it! *I don't have a photo. I was only able to partially smoke the turkey and had to finish it in a roaster because I had to take my daughter to the med center and the smoker got to cool and I was not able to finish it in the smoker. IT was still good but the smoke just didn't get to penetrate it like I would have liked and the white meat got a little dry because it was roasted. Non the less, it was nearly picked clean!

2020 update

I'm still using this recipe. I've switched to lump charcoal exclusivly. It burns with less ash which is important to me for these long grilling sessions. I use a chimney starter, which is amazing! No need for starter fluid, I highly reccomend using one for your grilling needs. Just fill it with charcoal and put paper under it and light the paper. The updraft will pull the fire up through the coals lighting them quickly. Then just dump in your grill.

10 hours to smoke this year.