After messing with a friend's Motorola Droid X I decided to upgrade from the original Droid that I’ve been using since they came out to the Droid/android platform. I was a little concerned as the original had some things I really didn’t like about it with one being the automatic screen orientation and how it was slow and sometimes wouldn’t change when I rotated the phone...Maybe this seems trivial but it was annoying. Anyway so I got the X and I’m very impressed and happy that I decided to make the change. It’s scaldingly (yeah I made up a word!) fast and chalk full of nifty features and upgrades from my original Droid. So far I haven’t found anything I don’t like about it and would highly recommend it to anyone considering going Droid. One really cool example of the new features is the moble passwordable (another new word!) hotspot. This makes is super easy to use a laptop from anywhere just by turning on the moble hotspot and logging onto it from the laptop. There are a couple of things I wish it did have though but it’s going to be a while until they are available. The first is 4G and the second is dual cameras so you can take photos/videos as normal and the second camera would give you the ability to video conference....so I suppose in a year or two when this actually comes out I’ll be upgrading again. -HD
My interests are pretty diverse and my posts could be about things such as cooking, politics, photography, Harley's, etc.
Sunday, October 31, 2010
Grilling turkey on the BBQ
Since turkeys are starting to become very available right now I picked up a decent sized bird and decided that I was going to try something a little different. I’ve cooked a lot of turkeys the traditional method; which means in the oven. I’ve never done a bird on the grill though, other than a ton of chicken, so I figured it might be time to try.
After a long period of defrosting in a sink full of water I then dissected the bird down to it’s major parts just as you would a chicken. An extremely helpful idea while doing this is to start with cutting down to the joints on the legs then flexing them back so it breaks the legs out of their joints. This keeps the bird up right and makes it a little more manageable, the rest of the dissection is pretty SOP.
Once I cleaned and dried each piece, keeping the skin on but trimming excess fat, I then evenly dusted each piece front and back with my own personal dry rub. I tried not to overly physically manhandle each piece in doing this as I think the rub sticks just fine dusting it on and I didn’t want to damage anymore skin then I had to. Once each piece had been evenly covered I then used my olive oil mister to give each piece a light coating. My olive oil is a little different because I dehydrated Habanero peppers and added some to the olive oil in the mister. It took a week or so before the olive oil really picked up the flavor of the peppers and then it was like……yum! Anyway…….So once each piece had been misted with the olive oil/habanero spray I then put each piece, skin up, on the top rack of my bbq with the bbq running about 350-375. I then flipped all the pieces twice at 15 minute intervals after that I flipped every 10 minutes until they seemed like they were getting close. To confirm that I was going to be pulling off at the right temperature I used a digital thermometer on the thickest point of the breast until it was at 172 degrees, 175 is the norm but it will continue to cook even when its pulled off for a little bit, then I removed all the bird parts from the grill and served.
I was making this for a small party of guests at my house and was a little nervous that the bird would dry out on the grill. I normally would inject a butter or beer sauce for something like this but wanted to see if I could do it without the injection and still end up with a nice moist bird. I did keep a small sauce pan of water down on the bottom grill to help keep the inside of the bbq moist, I dunno if I would call that cheating but considering it’s my house and my grill then that makes it my rules and I call it no harm no foul ;)
Each piece came out with what I consider to be the proper amount of moisture while the outside of each piece had a nice light char and on taste it had an outstanding flavor. The dry rub penetrated the meat as intended and the habanero added a nice warming while eating but didn’t over power the other flavors. Everyone seemed really impressed and a few said it was the best turkey they had ever tasted in their lives…..That might have had something to do with the fact that I was also bartending the whole evening. The girls were sticking with the various martinis that I was shaking up while the guys enjoyed mixed drinks and ice cold Sierra Nevada’s.
All in all I would consider the evening to be a total success and everyone went away full, smiling, and slightly buzzed…..If you got this far into my rambling thanks for reading and I hope you enjoyed it and found it somewhat informative….. -HD
After a long period of defrosting in a sink full of water I then dissected the bird down to it’s major parts just as you would a chicken. An extremely helpful idea while doing this is to start with cutting down to the joints on the legs then flexing them back so it breaks the legs out of their joints. This keeps the bird up right and makes it a little more manageable, the rest of the dissection is pretty SOP.
Once I cleaned and dried each piece, keeping the skin on but trimming excess fat, I then evenly dusted each piece front and back with my own personal dry rub. I tried not to overly physically manhandle each piece in doing this as I think the rub sticks just fine dusting it on and I didn’t want to damage anymore skin then I had to. Once each piece had been evenly covered I then used my olive oil mister to give each piece a light coating. My olive oil is a little different because I dehydrated Habanero peppers and added some to the olive oil in the mister. It took a week or so before the olive oil really picked up the flavor of the peppers and then it was like……yum! Anyway…….So once each piece had been misted with the olive oil/habanero spray I then put each piece, skin up, on the top rack of my bbq with the bbq running about 350-375. I then flipped all the pieces twice at 15 minute intervals after that I flipped every 10 minutes until they seemed like they were getting close. To confirm that I was going to be pulling off at the right temperature I used a digital thermometer on the thickest point of the breast until it was at 172 degrees, 175 is the norm but it will continue to cook even when its pulled off for a little bit, then I removed all the bird parts from the grill and served.
I was making this for a small party of guests at my house and was a little nervous that the bird would dry out on the grill. I normally would inject a butter or beer sauce for something like this but wanted to see if I could do it without the injection and still end up with a nice moist bird. I did keep a small sauce pan of water down on the bottom grill to help keep the inside of the bbq moist, I dunno if I would call that cheating but considering it’s my house and my grill then that makes it my rules and I call it no harm no foul ;)
Each piece came out with what I consider to be the proper amount of moisture while the outside of each piece had a nice light char and on taste it had an outstanding flavor. The dry rub penetrated the meat as intended and the habanero added a nice warming while eating but didn’t over power the other flavors. Everyone seemed really impressed and a few said it was the best turkey they had ever tasted in their lives…..That might have had something to do with the fact that I was also bartending the whole evening. The girls were sticking with the various martinis that I was shaking up while the guys enjoyed mixed drinks and ice cold Sierra Nevada’s.
All in all I would consider the evening to be a total success and everyone went away full, smiling, and slightly buzzed…..If you got this far into my rambling thanks for reading and I hope you enjoyed it and found it somewhat informative….. -HD
Subscribe to:
Comments (Atom)