has anyone make turduckin? I'm thinking of doing a cold smoke on the three kinds of meat and then stuff and bake. I'm wondering if anyone has gone down this road.
Sorry, sounds like French to me. Never heard of it.
I have! Boneless turkey breast pounded thin, layered with jambalaya, dusted with Jan's Rub. Duck breasts, more jambalaya and Jan's Rub. Chicken breasts, more jambalaya and Jan's Rub. Rolled tight, wrapped in bacon.
(http://i497.photobucket.com/albums/rr340/lnjrudolph/Smokerpics005.jpg)
(http://i497.photobucket.com/albums/rr340/lnjrudolph/Smokerpics006.jpg)
Have fun with it and show us your results!
KyNola
I have not assembled one, but I've smoked/cooked a 15 pound Tony Chachere's Tur-Duc-Hen with the cornbread stuffing in the Bradley. I have a second element so I did mine completely in the Bradley at 300°F.
It should work, but I'm a little concerned about the time factor. Although smoke has antimicrobial properties, I'm just not sure how safe it would be. You have to consider how long it takes to prepare the meat for cold smoking, then how long to cold smoking the meat, then the time it takes to assemble the product, before you can bake it.
Kevin.............it's Cajun..........aaaaaaaaaaaaeeeeeeeeeeeeeeeeeeee!!!
KyNola...........WOW....I'm drooling!!!
Ray........me godda go down ona bayou!!!
Man, I've got to get me one of those Franklin Cajun Translators. ;D
was the jambalaya pre cooked before you wrapped it?
I'm thinking that is what would need to be done.
It looks much like what i make called the bacon explostion. I wish i could figure out how to upload my pictures. I'm a great cook but sometimes the computer stuff takes longer to learn.
But i love this forum,
See if this helps post your pictures.
http://forum.bradleysmoker.com/index.php?action=post;topic=13095.0;num_replies=6 (http://forum.bradleysmoker.com/index.php?action=post;topic=13095.0;num_replies=6)
Yes, the jambalaya was precooked. I didn't cold smoke the meat prior to assembling. I assembled and then hot smoked the entire package. Like Habs I was concerned with temp factor and being in the safety zone.
KyNola
Quote from: KevinG on December 13, 2009, 05:22:36 AM
Man, I've got to get me one of those Franklin Cajun Translators. ;D
;D ;D ;D I see if they have them on ebay.
HR
I've made turducken a couple of times but have never done one in the smoker as I didn't have a smoker until this year. I was searching this site to see if anyone has done one in the smoker. Since my recipe calls for cooking at a low temp, the Bradley should work fine. They are actually not too dificult to make. Trick is to get the meat manager at your local grocery to debone the birds for you. I learned this after the first one!
Here's a post on be-boning birds.
http://forum.bradleysmoker.com/index.php?topic=13197.0
I recently did a stuffed chicken .
I hot smoked (250) for a cpl hours, then wrapped it in foil and finished in my
Traeger at 350 until IT was 185 in the thigh and 172 in the breast. Because
of the foil the chicken stayed juicy.
I plan on doing a stuffed Turkey Breast the same way.