Ok, Smokeville and HR have inspired me to try this rub on turkey... So I'll start a new placeholder thread, as to not hijack theirs.
I picked up some 5 Spice today at Meijer. This particular one contains:
"Cinnamon, star anise, fennel, ginger, cloves, white pepper and licorice root"
I tasted a bit of it... The Cinnamon/fennel/cloves screams Thanksgiving. It's like Thanksving side dish smells/tastes, all ground up into a fine powder. The ginger/white pepper give it a subtle punch.
Licorice root? I don't know what it adds, perhaps the marshmallow topping on the sweet potatoes..
Star anise... I've never tasted it alone, so I don't know what it is bringing to the party. There is definitely something lurking there, though.
I've got two 3 pound turkey roasts. One Butterball, one Honeysuckle White. It'll be a turkey throwdown, of sorts, as one (B) cost exactly twice as much as the other (HW) - for no apparent reason.
They are netted, so I'm going to take a page from the sausage/salami/snack stick/canadian bacon smoking guys, and hang them vertical by the netting. I'm hoping it helps the turkey breast keep it's current cylindrical shape, so it looks all nice and pretty when sliced. My others came out like an old, deflated football. Tasty, but oblong.
They are thawing in the sink now. Then into the fridge for the night. I'm thinking an Apple/Pecan smoke mix. (more holiday smells)
So, it is Bisquettes at dawn.. (or... 9:30 or so, when I finish stumbling around w/ my Saturay AM coffee)
Stay tuned.
Holding my breath.
HR
Quote from: Hopefull Romantic on September 25, 2009, 05:00:37 PM
Holding my breath.
HR
Well, it will be a while... Go ahead and breath, and get some sleep. :D
I smoke tomorrow AM-into-afternoon, FTC, then maybe snitch a little sample. We're going out to dinner with friends, so the Chinese Turkey Experiment will have to wait. Then it is vacpak until Monday night, when I get to borrow a big electric slicer from a coworker.
Then, we render final judgment..
The 5 Spice rub will be competing with John Henry Pecan rub from somewhere in East Texas. (the Mrs picked me up a bottle in Houston this summer) It's been my 'go to' rub for a while, as it is pretty good, and in a convenient shaker bottle.
Hey Squirt,
If that friend you're going out with happens to be from my neck of the woods, you will have a great time. BTW by now you know the boy can make some red beans and rice but I say to you and Bubba that my wife has totally trumped his recipe.
Interested to hear from you about hanging those turkey breasts vertical in the netting.
KyNola
Wait, that's chinese 7 spice.....j/k
Did you mix anything with the 5 spice?
Quote from: KyNola on September 25, 2009, 09:32:12 PM
BTW by now you know the boy can make some red beans and rice but I say to you and Bubba that my wife has totally trumped his recipe.
Oh yes, he always brings that (or his cajun bbq shrimp) to our 4th of July party every year.
:D :D We're going to dinner with a different bunch from my wife's school, but I'll be sure to email him that now..
I smell a 'throwdown' brewing. We really need to get him signed up for this forum.
Quote from: KyNola on September 25, 2009, 09:32:12 PM
Interested to hear from you about hanging those turkey breasts vertical in the netting.
I'll be sure to get some pictures. They turkeys are warming up in the kitchen now.
I was fashioning some 's-hooks' last night from a old dog tie-out chain we had some baskets hanging from..
Crude, but effective.
Quote from: classicrockgriller on September 25, 2009, 10:54:58 PM
Wait, that's chinese 7 spice.....j/k
;D
Yes, this is the rub recipe from Smokeville's post:
Dry Rub Ingredients:
2 tablespoons Chinese Five Spice
1 tablespoon ground black pepper
3 tablespoons course kosher salt
2 teaspoons cayenne pepper
2 tablespoons dark brown sugar
And, without further ado..
The contenders:
(http://lh3.ggpht.com/_CbvAIVzmFFM/Sr43C7i91HI/AAAAAAAA7_k/le0rq0l_79A/s720/DSC09449.JPG)
Rubbed and hooked:
(http://lh3.ggpht.com/_CbvAIVzmFFM/Sr43AzT1T1I/AAAAAAAA7_c/jxrfw4W-Plw/s720/DSC09448.JPG)
Cue the Mason Proffit: (http://www.masonproffit.com/media/twohangmen.mp3)
(http://lh6.ggpht.com/_CbvAIVzmFFM/Sr43FHwbN1I/AAAAAAAA7_s/MG55TYVPsD4/s720/DSC09450.JPG)
Full frontal:
(http://lh4.ggpht.com/_CbvAIVzmFFM/Sr43HNZZc5I/AAAAAAAA7_0/0P-qQ4G1D_o/s720/DSC09451.JPG)
Now, we'll see how well those bags hold. They are pretty flimsy, so I reinforced the bottoms w/ some butchers twine. (and put another rack down there to keep them out of the drip dry if there is an 'oops')
I've got my Ranco set at 220, and we have a 2-1 mix of Pecan to Apple smoke. Roughly 2 hours.
2 hour update... Getting some nice color. I might move the hooks a little farther down in the netting to keep the ends from getting scorched.
(http://lh4.ggpht.com/_CbvAIVzmFFM/Sr5URBg51yI/AAAAAAAA8A8/A-l9gMs_pjI/s720/0926091242-00.jpg)
Squirt, that is awesome looking. Looks like the net is holding up so far. Probably after it drys up some (turkey breast) it will probably hold it's shape if it has to be removed from netting or just tie up with butcher twine.
It's getting pretty brittle... Moving the hooks was not very easy - as it didn't want to let go.
Next time, I'll cut them out of the cheap nets and put them in some heaving ham bags. That way I can get some oil+rub under the skin of the turkey, right now it is just resting on top.
But, so far so good! Like HR said about his chicken, the Chinese 5-7-whatever spice aroma is amazing..
Now that I am breathing again I look forward to see the end results and the slices on Monday.
HR
They are at 141* now... Won't be long until I pull them for some FTC time.
I like 5 spice, have used it on certain things for a while just never thought of incorporating into smoking.
Mine is called Chinese 5 star spice. (McCormicks gourmet blends): in order of apperances, Anise, Cinnamon,
Star anise, Cloves,and Ginger. Like Smokeville said,"must be a thousand 5 spice blends"
This brand (Dynasty) is bottled in San Francisco. Chinatown, I would assume.
I don't think I've ever used it before.. Looking forward to a taste test later this afternoon!
Any opinions on when I should try to peal this netting off of the birds?
Before/after FTC, or when it is cooled off and ready to slice?
Frankly, I always cut that stuff off before I cook..
IMO I'd get the net off while it is warm. Really depends on when you think it will release better.
Ok, thx. I will try to rip it off when the FTC time is complete.. It will still be warm, but not burn-your-fingers hot.
POURING rain here now. What a good time for the Maverick to go off.. :-\
And... It's a wrap.
Chinese 5 spice rubbed:
(http://lh3.ggpht.com/_CbvAIVzmFFM/Sr5qn9Bl9DI/AAAAAAAA8B4/H5zArvYMtBs/s720/DSC09453.JPG)
John Henry rub:
(http://lh5.ggpht.com/_CbvAIVzmFFM/Sr5qqDD6RRI/AAAAAAAA8CA/ekF3Jz9Tcx4/s720/DSC09454.JPG)
Netting is off.
Nice shape, pretty lines.. Success!
(http://lh6.ggpht.com/_CbvAIVzmFFM/Sr5qtpkBHnI/AAAAAAAA8CI/Urfj8DD2y4Q/s720/DSC09456.JPG)
Winner Winner Turkey Dinner !
That net print is awesome. Looks like the 5 spice is juicier on the outside.
Hope it didn't rob the inside juice. John Henry's place is about 50 minutes from me.
Nice color on both, great shape.
CRG
Hey Squirt!
Those are a thing of beauty! ;)
Nice Job!
Mike
Quote from: classicrockgriller on September 26, 2009, 12:36:38 PM
Winner Winner Turkey Dinner !
That net print is awesome. Looks like the 5 spice is juicier on the outside.
Hope it didn't rob the inside juice. John Henry's place is about 50 minutes from me.
Nice color on both, great shape.
CRG
Actually, I'm going for a big fat
ribeye new york strip tonight :D, but those little cluckers will make some nice sandwiches this week/next.
Yeah, I noticed that too. I think that was the 'skin side' up in the first shot, and the other was flipped over.
The netting came off somewhat easily, but I really should have done that outside. Rub/turkey bark flying everywhere!
My daughter wants you to send a piece.
Great Job squirt.
HR
Very nice squirt!
C
Thanks!
Oh, and for those keeping track.. The 5 spiced one was the $6.50 Honeysuckle White from IGA, and the second was the $11.50 Butterball from Meijer.. The butterball is a bit larger.
I need to watch for more of the $6.50 deals.. This beats store bought lunch meat any day!
Post some pics of the cutting on monday, would be interesting to know The winner of the "Turkey Sandwich Throwdown"
Quote from: classicrockgriller on September 26, 2009, 12:53:18 PM
Post some pics of the cutting on monday, would be interesting to know The winner of the "Turkey Sandwich Throwdown"
Will do! Just licking my fingers when pulling the netting off, the 5 spiced one had a serious range of flavors going on..
Forgot one pic..
Out of the FoodSaver, awaiting a Monday night date with the slicer:
(http://lh3.ggpht.com/_CbvAIVzmFFM/Sr7tNVJ30EI/AAAAAAAA8Co/yDObnFAmkE8/s720/DSC09458.JPG)
5 spice rub on the left, John Henry's on the right.
They did take on a different color...awesome pic
STC,
Awesome looking turkeys. Thanks for the pictorial.
KyNola
That really is some great looking turkey squirt. I really have to try that rub mix. I think the key is finding a quality 5 spice powder to start with. I've had some in the past that I didn't care for at all. We're all waitin' to see it sliced and for the taste test.
Thanks, I'm looking forward to the taste test as well. I almost carved into it last night, but I know now that an overnight rest in the fridge helps the smoke+flavors disperse throughout the meat.
This is the 5 spice I used. I really don't have anything to compare it to.
http://www.farawayfoods.com/fivespices.html
Quote from: ArnieM on September 27, 2009, 08:26:39 AM
That really is some great looking turkey squirt. I really have to try that rub mix. I think the key is finding a quality 5 spice powder to start with. I've had some in the past that I didn't care for at all. We're all waitin' to see it sliced and for the taste test.
Arnie, if you get to Hartford or Norwalk, check out Penzeys's Spices. The have retail stores in both cities. I try to buy most of my spice from them as I think their quality is great. Here's a link to their website. http://www.penzeys.com/cgi-bin/penzeys/shophome.html
Thanks for the link HS. Norwalk isn't that far away. I might give it a shot. I looked through their site and catalog. Some nice recipes in there too.
Quote from: ArnieM on September 27, 2009, 08:51:20 AM
Thanks for the link HS. Norwalk isn't that far away. I might give it a shot. I looked through their site and catalog. Some nice recipes in there too.
I forgot, they have a great catalog that you sign up for. Lot's of recipes and ideas in it and comes every 2 or 3 months.
Great job Squirt!
Those are some pretty photogenic turkey breast there :D
They're just beautiful with the netting marks.
Carolyn
We got hungry and couldn't wait until tomorrow, so we sliced into the fatter end of the 5 Spice one for sammys..
TASTY! Nice and juicy. That'll be my new favorite way to smoke turkey.
Hey Squirt. I just got back from the supermarket where I bought a 2.5 pound of turkey. Couldnt find them in the net like yours. All the netted ones were already smoked. I will have to wrap it in a butcher twine to get the net effect. Will be smoking that tomorrow along with my first ABTs.
HR
Squirt, describe the taste so we can dream.
Hard to explain... Not spicy hot. Just 'nice'. There is a bit of cinnamon/sugar and a little pepper. You smell it as much as your taste it..
HR, can you explain what your chicken tasted like?
Quote from: squirtthecat on September 27, 2009, 02:19:40 PM
HR, can you explain what your chicken tasted like?
I don't think HR has smoked her "chicken" yet, if you're referring to the turkey.
Quote from: ArnieM on September 27, 2009, 02:24:12 PM
Quote from: squirtthecat on September 27, 2009, 02:19:40 PM
HR, can you explain what your chicken tasted like?
I don't think HR has smoked her "chicken" yet, if you're referring to the turkey.
I think squirt was referring to my Friday night salmon, chicken and rack of lamb dinner.
Quote from: squirtthecat on September 27, 2009, 02:19:40 PM
HR, can you explain what your chicken tasted like?
Sure squirt. I was Aromatic, and not just that. The combination of spices formed of medley of tastes, a Hodge pudge if you will. Eating such a medley, confuses your taste buds to a point were sweet, tangy and hot tastes form a new delicacy your buds get to know for the first time. I have had six meals since then, but still can taste that "feeling" still.
HR
Yeah, what he said...
Short version: VERY GOOD.
Thanks squirt. Dang, another thing on the todo list.
HR, what it in the C5S that you used?
The one I used is made by a UK based company called Green Cuisine and it has; Anis, Fennel, Cloves, Cinnamon and Pepper. But in fine print they mention that it also contains sesame seeds, Mustard and celeray seeds.
HR
Thanks! So your '5 spice' has 8 spices, mine has 7, others are just 5. And nobody can agree what is supposed to be in it. :D
I wonder difference, if any, there is between 'anise' and 'star anise'?
Anise:
http://en.wikipedia.org/wiki/Anise
Star anise:
http://en.wikipedia.org/wiki/Star_anise
Japanese Star Anise - don't eat this stuff:
http://en.wikipedia.org/wiki/Japanese_star_anise
The only difference I could gather that Anise grows in the Mediterranean basin while Star Anise grows in china and N. E. India. So I am a bit familiar with Anise than the latter.
One of the many uses for Anise (it has quite a liquorish taste) is that it goes into making a very potent legal local drink that in this part of the world. In Jordan, Syria, Lebanon and Iraq it is called Arak (same word is used to mean sweat in Arabic although in Iraq the main ingredient is dates while every where else it is grapes). In Turkey they call it Raky and in Greece it is called Ouzo. The French have several variations of the same and they call them; Pastis, Perno and Ricard. No where else I know produces the same.
Boiling Anise flowers makes an excelant cough medicine and on a lighter scale, liquorish candy. As for Star Anise. It does not smell quite the same and I was only introduced to it in cooking.
Hope that would shed some light on the subject.
HR
WOW!
This sounds great. I just did smoked turkeys 2 weeks back and they were great but this sounds like they would be outstanding!
Regards, Rich
That is some good looking breasts squirt. I by the netting in a roll in three different size's and use it all the time, you would be surprised how much weight and ruff handling the netting can handle.
Ok, we just sliced them up on my new Nesco slicer. (N must stand for Nothin' Special - but hey, it worked)
C5S Honeysuckle White:
(http://lh3.ggpht.com/_CbvAIVzmFFM/SsKj5WcXj9I/AAAAAAAA8OQ/w_0lvJUlf2Q/s720/DSC09468.JPG)
John Henry's Butterball:
(http://lh4.ggpht.com/_CbvAIVzmFFM/SsKj6yTKqdI/AAAAAAAA8OY/Nwqm68vpbCo/s720/DSC09469.JPG)
The turkey's themselves are a bit different, as you can see from the slices. I left it on the same setting the entire
time. The HW tended to fall apart across the grain, while the BB held it's shape.
And the taste?
The C5S had tons of flavor throughout, very rich and aromatic. The JH was good, just simple.
Winner of the Pepsi Taste Test: MrsC picked the JH for her sammich.
She liked the other as well, but I think it was a little to too 'busy' for a simple turkey on whole wheat sammy w/ a piece of cheese & mustard.
So... I'll probably be eating the C5S, and she'll eat the JH. The cats all had a bit of each. What we won't finish this week is divied up, vacpacked (and marked this time :D) and in the freezer.
Looks good, man that BB is juicy. Thanks for the pics. CRG
Quote from: classicrockgriller on September 29, 2009, 05:37:18 PM
Looks good, man that BB is juicy. Thanks for the pics. CRG
Yeah, I left the skin on both of them, so it got 'sliced' as well and schmeared all over everything..
They both look pretty darned good!
Yeah, I'm pretty happy with them! The Pecan smoke added a real nice flavor. Not OT at all.
Side note, I need to get a better light for my range hood. That CF bulb makes everything look funky yellow.
They both look real good squirt.
Try adjusting the white balance on your camera.
Quote from: ArnieM on September 29, 2009, 06:41:23 PM
They both look real good squirt.
Try adjusting the white balance on your camera.
I'll see if I can find a way to do that. It's an old old old Sony DSC-P93..
I turned the flash off and went with the (un)natural light over the oven.
Nicely done squirt, they boath look great.
If the C5S is a little to busy you can send it my way;D or mix it 50/50 with the JH and have C5SJH sammy.
My daughter came to me last night and asked me to smoke some turkey breast, I told her its going to have to wait, I'll be out of town this weekend, but if you dig around in the freezer you might find some. About 20 min later she came up with a big smile, found some.
Squirt,
The turkey looks fantastic all sliced up :)
I see wonderful sandwiches in your future :D :D :D
Carolyn