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04-29-2006, 11:40 PM
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#1
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Cook
Join Date: Apr 2006
Location: Queensland
Posts: 62
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Hi. I'd like to introduce myself.
Hi, this is my first post. I am nucleus and I am into cooking too.
This is how to roast turkeys a subtle way using bricks and the heat from wood fire. Roasted pumpkin seeds will folow tomorrow ;o)
rosting & smoking poultry: http://homenestmakers.com/cgi-bin/co...=9980222913997
..:: Thank you. ENJOY ::..
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04-30-2006, 12:16 AM
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#2
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Chef Extraordinaire
Join Date: Aug 2004
Location: My mountain
Posts: 21,936
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welcome nucleus.
with cooking like that, it won't be long until you're that center of attention here.
__________________
"Love makes you feel strong, love makes you feel tender. Love makes you feel secure. Love makes you feel appreciated. Love makes you feel important..
We all need to feel that way, ya know?"
G.L. Chuvalo
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04-30-2006, 12:19 AM
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#3
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Cook
Join Date: Apr 2006
Location: Queensland
Posts: 62
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Thank you for warm welcome-note buckytom,
I am writing down my well working brine recipe for this poultry and post it in in no time. Laterrrrrrrr
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04-30-2006, 12:44 AM
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#4
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Cook
Join Date: Apr 2006
Location: Queensland
Posts: 62
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Poultry brine recipe.
:smile: A poultry brine recipe that will make you TURKEY ROASTS the best you have ever had.
For a 14 to 16 pound frozen young turkey or 4-5 Chickens in the 2-3 Pound class.
1 Cup Salt
1/2 Cup light brown sugar
1 Gallon Vegetable Stock (16 Cups)
1 Tablespoon Black pepper corns
1/2 Tablespoon allspice berries
1/2 Tablespoon Candied Ginger
1 Gallon iced water (16 Cups)
Turkey cooking/roasting Guide:
1. Prior to cooking make sure the turkey is fully defrosted.
2. Preheat the oven to 350°F - 180°C
3. Remove defrosted turkey from bag.
4. Place turkey in roaster pot, or baking tray, or in single use baking/roasting tray and cover with foil.
5. Cook in preheated oven at 350°F - 180°C for 30-40 minutes per every 18 ounces or 500g of its weight.
6. Add a further 20 minutes cooking time for turkey with stuffing.
7. Approximately 45 minutes prior to the end of cooking time remove foil from turkey. In this time you can apply smoke if smoking for the taste is desired! I like it smoked.
8. Cover and rest the turkey for 10 minutes prior to carving.
9. Carve, serve and enjoy.
10.(In well-designed wood fired oven you can hold this temperature for 5+ hours. This recipe works perfectly also for poultry in conventional ovens.)
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1 Five gallon bucket or cooler. I use the types of cooler for holding drink mixes, the type that is round like a pail with a spigot on the bottom edge to fill drinking cups. These are available here at the large discount store for about 20 dollars.
Place all the ingredients except the Iced water, in a large pot and bring to a boil. Remove form heat pour into the cooler and add the iced water. Stir to mix and add the poultry. Let the poultry sit at least eight hours in brine. Drain and cook. I use a cooler, as I do not have room in my refrigerator to safely store the poultry. Make sure the poultry stays cool to keep the salmonella bacteria away. With the turkey I cut out the wishbone before cooking to make slicing much easier later on. I promise this will be the moistest turkey you have ever had and the flavor is indescribable. Try it and let me know what you think.
Thanks and enjoy.
__________________
You all laugh at me because I am different. But I'm laughing at you all because you're all the same.
Checkout my hobby. ♂ ♀ ☼ ♥
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04-30-2006, 05:57 AM
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#5
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Senior Cook
Join Date: Apr 2006
Location: Bombay, India
Posts: 338
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Hi Nucleus! Welcome
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04-30-2006, 10:22 AM
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#6
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 49,098
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Welcome Aboard!
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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04-30-2006, 10:31 AM
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#7
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Master Chef
Join Date: Apr 2005
Location: North Texas
Posts: 9,510
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Welcome to DC, nucleus!! That turkey looks absolutely delicious!! Thanks for sharing the brine recipe!! Can you get a better picture of your oven there? { I guess that's what you would call it, or fire pit?} Did you build it?
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04-30-2006, 11:32 AM
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#8
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Hospitality Queen
Join Date: Sep 2004
Location: Southern California
Posts: 11,448
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Hey, nucleus! Welcome to the family! Your turkey looks absolutely perfect! Please copy/paste your recipe into the poultry forum as well - everyone needs to see it!
We're really glad you're here!
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04-30-2006, 12:34 PM
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#9
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Chef Extraordinaire
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
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Bienvenue to nucleus and his lovely bird.
__________________
Kool Aid - Think before you drink.
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04-30-2006, 03:41 PM
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#10
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Head Chef
Join Date: Jun 2005
Location: Colorado
Posts: 1,709
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Hi, nucleus and welcome to DC! Wish I could have a taste of that turkey - looks yummy!
__________________
Practice random acts of kindness.
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04-30-2006, 04:18 PM
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#11
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Cook
Join Date: Apr 2006
Location: Queensland
Posts: 62
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Thank you all
Thanks everyone for your kind welcoming words!
texasgirl, yes I built the oven, wood fired brick oven. Will post a picture in here tonight. Any particular picture on the oven or about traditional cooking using fire you would like?
__________________
You all laugh at me because I am different. But I'm laughing at you all because you're all the same.
Checkout my hobby. ♂ ♀ ☼ ♥
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04-30-2006, 05:44 PM
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#12
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Master Chef
Join Date: Sep 2004
Location: USA,Indiana
Posts: 5,023
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Welcome Jon! That turkey looks so delicious!
__________________
Se non supporta il calore, vattene dalla cucina!
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04-30-2006, 06:28 PM
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#13
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DC Grandma
Join Date: Dec 2003
Location: USA,California
Posts: 3,217
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Jon,
Welcome...I looked at your pictures. That is a beautiful birt and I loved the rainforrest picture with the larg fern. Where is Mt. Nebo?
__________________
May I always be the person my dog thinks I am.
Walk towards the Sunshine and the Shadows will fall behind you!
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04-30-2006, 06:33 PM
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#14
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Master Chef
Join Date: Apr 2005
Location: North Texas
Posts: 9,510
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Quote:
Originally Posted by nucleus
Thanks everyone for your kind welcoming words!
texasgirl, yes I built the oven, wood fired brick oven. Will post a picture in here tonight. Any particular picture on the oven or about traditional cooking using fire you would like?
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I would just like to see a better picture and show dh. He loves cooking outside, but, I don't think he has ever cooked like that before. We've seen it done though. What kinds of things do you cook in it? Probably just about everything.
wow, I just looked at your hobby link. That is really cool!!
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05-01-2006, 12:43 AM
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#15
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Cook
Join Date: Apr 2006
Location: Queensland
Posts: 62
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Wood-fired brick oven pictures.
Dove,
Mt. Nebo is in Brisbane city West (Qld. Australia) a bit higher like table lands with rain forest. It's very natural area with many quiet hidden picnic spots for cooking outdoors.
texasgirl,
2x wood oven pictures. Anything can be cooked in these, efficiently, good fun for friends too. I am more oven builder than a chef but will not disappoint to fill hungry stomachs. I like roasting, baking, drying fruits or tomatoes to keep in olive oil or for pizza toppings. I will post in some TNT RECs and pics next weekend.
nucleus
__________________
You all laugh at me because I am different. But I'm laughing at you all because you're all the same.
Checkout my hobby. ♂ ♀ ☼ ♥
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05-01-2006, 04:39 AM
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#16
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Master Chef
Join Date: Aug 2005
Location: Hannover, Germany
Posts: 5,783
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welcome, jon!
great to have you and your oven here ;o)
__________________
LiGruess cara ~~~ Life should NOT be a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other, totally worn out and screaming "WOO HOO what a ride!"
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