- 1 gallon hot water
- 1 pound kosher salt
- 2 quarts vegetable broth
- 1 pound honey
- 1 (7-pound) bag of ice
- 1 (15 to 20-pound) turkey, with giblets removed
- Vegetable oil, for rubbing turkey
- 6 bottles of Schmohz Miracle Off 28th Street Beer
- Two medium size pieces of dried Apple Wood for smoking (Charcoal Smoker)
- Two cups of Apple Wood Smoking Chips
- 1 Baking Pan to put under the Turkey
- Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.
- Drink your first Miracle off 28th Street to celebrate your brining process!
- Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.
- Light your smoker and bring the heat to 225 degrees F.
- While your smoker is heating up, open your next Miracle off 28th Street and enjoy
- If you are using Charcoal – Place the Apple Wood directly on the charcoal just before you place the bird into the smoker
- If you are using an Electric Smoker – Place the Apple Wood smoking Chips in tray just before you place the bird into the smoker
- Set the turkey on the grate in you smoker with the breast side UP in the baking pan. The pan will be used to catch the juices for your gravy.
- If you are using an electronic thermometer (IGRIL or TapAQue) insert a probe thermometer into the thickest part of the breast meat, but not touching the breast bone, and set the alarm for 160 degrees F. Close the lid and cook for 3 hours.
- Have #3 and #4 of your Miracle Off 28th Street Beers while the turkey cooks.
- After 3 hours, check the bird; if the skin is golden brown, cover with aluminum foil tent, not too tightly, and continue cooking.
- Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour.
- Enjoy #5 Miracle Off 28th
- Carve and serve.
- Have #6 Miracle Off 28th Street with you meal
Immediately following dinner, adjourn to the couch, turn on the Football Game, and take a nap at halftime — you deserve it!
Grilled Lemon Garlic Portobellos
You will need:
6 Large Portobello Mushrooms
½ t See Salt
1 Medium Vidalia Cut into 6 nice slices
6 Small Ripe Tomatoes
6 oz. of Burrata Cheese
¼ Cup Old World Garlic EVO
4 T Fresh Chopped Basil
4T Fresh Chives
Zest and Juice from One Large Onion
Light your charcoal grill. That’s right, I said it. Charcoal and no cheesy briquettes, real good lump charcoal.
Mix together the oil, lemon zest and juice, mustard, and salt in a small bowl.
Gently twist the shafts off the mushroom caps. Brush caps and stems with oil mix and also coat the onions. Grill these both separately over the coals turning once about 10 minutes. Transfer to a cutting board.
Add caps to cooler side of grill with the fin side down. Cook for two minutes. Flip and brush with oil mix and add tomatoes to grill. Grill until until golden and tomatoes are warm.
Place mushroom caps on serving platter. Chop the stems and onions and mix with 2 T of oil mix. Divide among caps and place on fin side of mushrooms.
Divide Cheese on caps and sprinkle level. Place tomatoes on cheese and sprinkle basil chive mix to decorate.
Now you can rock your party like no other.
This photo shows a variation.
Founded by Percy Guidry in 1945 as a small blacksmith’s shop, Percy Guidry Manufacturing has
played an integral part in the growth of the area known as Cajun Country. From horseshoes and
small iron tools for farmers, to metal structures for the Oil & Gas industry and on to today’s
magnificent ornamental ironwork seen in the finest homes and offices, the Percy Guidry name is
synonymous with the best in the industry. Percy believed in good service to his customers and in
his community. That commitment lives on today in his son’s and grandchildren’s dedication to
quality craftsmanship. Still family-owned and operated, with six generations of metal working
tradition behind it, the Percy Guidry name is a name you can trust!
Cajun Country is defined as an eight parish area first populated in the early 1600s by French-
speaking refugees of “le grand derangement” (or French Diaspora) of French farmers from the
Acadie province of Nova Scotia, Canada, by the then ruling British army. During this terrible time in
colonial history, whole families were driven from their homes and hurried onto boats bound for
unknown lands. Many families were separated in the expulsion and would later search desperately
for each other in their new homeland. Longfellow’s poem, “Evangeline”, documented the tragedy of
young Emmaline LeBiche who waited for her betrothed by the banks of the Bayou Teche in what is
now St. Martinville, Louisiana.
Drawn to French Louisiana by the common language, the Acadian people, or Cajuns, had finally found a home in the marshes and fertile plains of south-central
Louisiana where their descendants have flourished ever since.
The Guidry name is found among those who first arrived in this influx of early settlers. Their descendants have remained a vital part of the community and serve as
ambassadors of Cajun culture around the world.
Here are some shots of the event held the last week. Apparently the steaks turned out pretty good too, which is good. You wouldn’t want 180 guys upset about their steak, even if it is church.
Thanks to Brandon Mulnix of Modern Photographics for the spectacular coverage. His shutter makes me stutter.
There are 40 plus companies who manufacture this product in the world. It is marketed in the U.S. I am going to show you how The Good-One lump charcoal is produced and discuss the impact on the environment. Basic charcoal is produced by burning a carbon-rich material such as wood in a low-oxygen atmosphere. This process drives off the moisture and volatile gases that were present in the original fuel. The resulting charred material not only burns longer and more steadily than whole wood, but it is much lighter (one-fifth to one-third of its original weight). Charcoal has been manufactured since pre-historic times.