Smokin' the Bird

I recently stumbled upon a gang of fools, Grillinfools.com to be exact. This website, an all in one smoker sitting lonely and forlorn in Gene's kitchen, and a sale on pork butt's inspired me to add a new cooking method to my repertoire.

My first venture out was a smoked pork butt and it was a moderate success. I used a rub recipe from Grillinfools.com and scoured the internet for more advice. The best I found was from a member of the aforementioned site via Facebook.

Pulling at least a draw on my confrontation with the butt, I decided to step it up and smoke the Thanksgiving Turkey. I threw all fear, and caution to the wind and spoke boldly to the 20 people attending Thanksgiving dinner and said "I will smoke the turkey!" Who cares that I have only fired up a smoker once before, or that I have never prepared the thanksgiving turkey before.... or a turkey. I was confident. HA!

I harassed Scott from Grillinfools.com so much I am surprised he didn't take out a restraining order. With his advice, the recipes and tips from the site, and a large cooler full of ice on hand I felt ready.

A point that was hammered into my brain over and over again was BRINE THE BIRD!! This was the purpose of the cooler. The bird and the brine were far to big for my fridge. Scott was not the first to encourage this course of action. My long time love Alton Brown in Romancing the Bird called for this moisture inducing method years ago. I was a fan.

Taking a page from Grillinfools.com recipe for smoked whole chicken, I stuffed the skin of the Turkey with a butter garlic mixture. Setting the Bird in the smoker and the wood chips in a crush of aluminum foil I turned on the propane (yes, I said propane) and resolved to leave the lid in place for several hours. This is the hardest part as doubt causes you to want to check on the bird often. Resistance was key and ultimately played into my success. In smoking the butt I learned that temperature recovery took almost an hour every time I opened the lid and I didn't want to make 20 diners wait to eat.

This is where I confess that I asked my mom to make a second Turkey. This is also where I mention that more of my bird was eaten than hers, I was paid more compliments, and was even told that *gasp* hers was meant for gravy.

Since Thanksgiving I have tackled the mid-west favorite of smoked pork chops with great success. The next time you see smoke rising from my humble abode's back porch Mozzarella stuffed Portabellas will be the cause. I guess if I am going to take up a smoking addiction this late in life it might as well be one that produces such delicious results. Smoke 'em if ya got 'em!

and the secret ingredient is.....

PINEAPPLE!

Every issue of Food Network Magazine has a secret ingredient contest in the back. This issue pineapple is the food of challenge. Despite being slightly confused as to why this out of season fruit is the secret ingredient, I am determined to give this one a shot.

My ideas are leaning toward the savory and include a veggie stir fry, and a chipotle pork and pineapple empanada, and... and... well, nothing else. Any suggestions?

I will be sure to keep you updated on any successes or failures in this endeavor.

I am BACK!

Sorry for the extended absence. The fact that a few of you mentioned missing my entries encouraged me to figure out what was wrong with my blog that was preventing me from logging in. I am excited to continue sharing with you tips, recipes, successes, failures, and restaurant recommendations with you. But I have something to ask of you first.

I want to know from you what you want to read about. I also want your tips and suggestions. If you aren't a member of this forum feel free to email me Jennichu75@gmail.com or post on my facebook. I would really love for this to be a two way street.

Now, to the meat of the matter. I have been stuck in the last little bit. My career as a teacher is on hold awaiting some red tape and paperwork. In the meantime I have had an opportunity to reflect on my choices and opportunities. In other words, I am broke and I need to figure out how to make some dough (and I am no baker).

But given that I am already broke why not take the time to think about what I love to do. Recently in my Dave Ramsey Financial Peace University Class (highly recommended) I wrote a note on Gene's paper that simply said "I am so discouraged, the only thing I can think of that I am passionate about is people and food". Almost immediately I figured out what I would love to do with my time, my life, my livilhood. I would LOVE to teach cooking.

Here is where the birds chirp the benevolent stranger comes and begs me to use his money to open a one of a kind culinary institute, and pay off all my bills so that I can focus on my new mission. Ah... no. Living in the real world as I have for the last 3o something years, I think I need to take a different approach.

While pursuing my teaching certificate I will also be going back into the world of home direct sales. Many of you may know that I used to be a Tastefully Simple Consultant. I really enjoyed the business but life took me on some turns that pulled me away from it. I plan on diving back in enthusiastically. Its a perfect combination of people and food.

While I am excited about this new venture its not the end game of my plans. Stay tuned to find out what comes next. In the meantime, Let's Eat!