Pulled Pork Substitute

[nsxbill]

Shotgun Fred from BBQ Guru sent me pictures of his Thanksgiving fare.  He did 200 Turkey legs at the Harvard event, and a couple of Turkeys in his Caldera smoker.  I asked why so much Turkey Leg.  I asked him if his family just likes the dark meat!

His response, he pulls it just like pork shoulder and it is a much healthier alternative, fat and calorie wise.  Following up on that there was a show done by the Calorie Commander on Food Network which also made Pulled Turkey leg pitas.  Sounds pretty good, and something we could easily adapt for our Bradley Smoker.  

My plan:

Pick up some 8-12 legs and brine them and marinate with Wishbone Italian 24 hours plus, pull out and smoke hanging down from my Smoke House Rob hanging rack. Do the wrap/saran/foil/towel/cooler scenerio and then shred just like pork for serving.  Adding a sauce to mix with shredded meat:

Dipping Sauce:
3/4 cup apple cider vinegar
2 tablespoons honey
1/2 cup spicy mustard
1 teaspoon crushed red pepper flakes

In a medium bowl, mix all ingredients together. Cover and refrigerate for at least 1 hour so that flavors meld. Bring to room temperature before tossing the turkey in the sauce.

Worth a try and what the hell, anything smoked in the BS, even if not as good as pork, will still be good.

Bill

[Chez Bubba]

My Plan:

Use pork, die earlier, but die happy & well fed![:p][:D][8D]

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

[nsxbill]

I'm told it is delicious, moist, and just as good as pork.  

I am one of the people that will try the flaming fillet of Yak if it is on the menu and I haven't tried it for.  Draw the line with liver,sweetbreads and snails.  I'll be the first to condemn it if it isn't any good.  

If it as good or better, cooks quicker and easier to prepare <font color="red">and</font id="red"> healthier, I certainly wouldn't hesitate adding to the repertoire?

Life is far more than el puerco![:D]  If you saw my picture, there is no problem with being well fed.

Bill

[BigSmoker]

Whats wrong with snails?  I had some escargot at the Old Hickory restaurant(which is located inside the Opery(sp?)Land Hotel in Nashville) that was exceptional.  O.T. but this hotel is worth a visit if you are ever that way.  As far as the Yak its a little stringy LOL.  Let us know how the turkey legs turn out.  Sounds interesting.

Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

[BigRed]

<i>Originally posted by nsxbill</i>
<br />Shotgun Fred from BBQ Guru sent me pictures of his Thanksgiving fare.  He did 200 Turkey legs at the Harvard event, and a couple of Turkeys in his Caldera smoker.  I asked why so much Turkey Leg.  I asked him if his family just likes the dark meat!

His response, he pulls it just like pork shoulder and it is a much healthier alternative, fat and calorie wise.  Following up on that there was a show done by the Calorie Commander on Food Network which also made Pulled Turkey leg pitas.  Sounds pretty good, and something we could easily adapt for our Bradley Smoker.  

My plan:

Pick up some 8-12 legs and brine them and marinate with Wishbone Italian 24 hours plus, pull out and smoke hanging down from my Smoke House Rob hanging rack. Do the wrap/saran/foil/towel/cooler scenerio and then shred just like pork for serving.  Adding a sauce to mix with shredded meat:

Dipping Sauce:
3/4 cup apple cider vinegar
2 tablespoons honey
1/2 cup spicy mustard
1 teaspoon crushed red pepper flakes

In a medium bowl, mix all ingredients together. Cover and refrigerate for at least 1 hour so that flavors meld. Bring to room temperature before tossing the turkey in the sauce.

Worth a try and what the hell, anything smoked in the BS, even if not as good as pork, will still be good.

Bill

Hey Bill!

Can you define the marininating from the wish bone. Do you marinate frist then brine or brine first then marinate? Thanks for the answer.

BigRED

[nsxbill]

BigRed
 
I might brine for 24 hours.  Rinse off and dry.  Wishbone Italian for another 24hrs for the legs then into the smoker.  

Hell, I am willing to try something new!  It sounds pretty good.

Bill

[Habanero Smoker]

Bill's post got me interested in trying some pulled turkey legs. The turkey came out surprisingly good. I smoked the legs both skinless and with skin, and smoking them with skin gives a more flavorful and moister meat. I am not sure if FTCing them added anything to the process; so the next time I will leave that step out.

Smoked Pulled Turkey Legs
2 Tbs. paprika
1 Tbs. pickling Salt
1 Tbs. chili powder
1 Tbs. dried oregano
1 Tbs. garlic powder
1 Tbs. ground cumin
2 tsp. cayenne pepper
2- 3 tsp. fresh ground black pepper

6 turkey legs
1 Tbs. olive oil
3 tablespoons Worcestershire sauce

Vaunted Vinegar Sauce:
3/4 C. apple cider vinegar (Nakano rice vinegar will give it a much sweeter taste)
2 Tbs. honey (reduce amount if you use Nakano rice vinegar)
1/2 tsp. cayenne pepper (or 1 tsp. of rub mixture)

In a medium bowl, mix vinegar, honey, and cayenne pepper. Cover, leave at room temperature, and let set for at least 1 hour so that flavors meld.

1) Combine olive oil and Worcestershire sauce in a small bowl and mix well. In another bowl combine all dry ingredients and mix well. (For this recipe I chose to use pickling salt, instead of kosher. It has a finer grain, mixed well with the other ingredients of the rub, and during dusting it adhered better to the turkey legs).

2) Pull the skin of the turkey legs back to expose the meat, and then coat the meat with the oil/Worcestershire sauce. Do not remove the skin completely. Next coat the meat with the rub mixture, making sure you cover the entire leg with the rub (this will use up about half the rub). Push the skin back over the meat. Place legs in a gallon Ziploc bag, refrigerate and let set for at least four hours, overnight is better.

3) Approximately 45 minute to an hour prior to smoking, remove the turkey legs from the refrigerator, and let them warm up to room temperature. Preheat your smoker to 210-225 degrees F.

4) Place legs in the smoker and apply smoke for the first 3 hours (I used apple). The total cooking time will be approximately 4 – 5 hours. Smoke until they reach an internal temperature of 165 degrees F.

5) When the turkey legs are done, FTC them - wrap them in aluminum foil, then wrap in a dry towel, and place in a cooler. Before sealing the aluminum foil, add ¼ cup of vaunted vinegar sauce. After two hours, remove from the cooler. Remove turkey legs from the foil, being sure to reserve all juices.

6) When the turkey legs are cool enough to handle, remove the skin and discard. Next begin pulling the meat off the bone. You may need a knife to shred the meat smaller. Any dry pieces of turkey should be shredded much finer, and mixed in well with the other meat. Place the pulled meat in a bowl and add any juices that you reserved. Mix in some of the vaunted vinegar, to taste. I suggest starting with ¼ cup, then add 1 – 2 tablespoon at a time until you get the flavor you want. <font color="green"><i>(I forgot to add that during this stage you can also add in more rub.)</i></font id="green">

[Chez Bubba]

THERE IS NO SUBSTITUTE!!!!!![:p]

But now that I'm 40, guess I should be checkin' into the healthier stuff. This habit is gonna die along side of me, but at least I'll die happy & well fed![;)][:D][:D][8D]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

[Habanero Smoker]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Chez Bubba</i>
<br />THERE IS NO SUBSTITUTE!!!!!![:p]
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
You are right about that.[:)]
Maybe I should have started another thread[:D]