|
Diva Q Competitive BBQ Team |
|
We have tried a lot of recipes and these are some of our family favorites to share: |
|
The following Recipes were Featured on Canada AM on October 8, 2009. Diva Q℠ BBQ Turkey (Traditional) Brine (for one 10-15 lb turkey): ¨ 6 – 355ml cans Rock Creek Dry Cider ¨ 2 cans Apple Juice 1.2L ¨ 1 cup Kosher salt ¨ ½ cup light brown sugar ¨ 2 tbsp black peppercorns ¨ 2 tbsp all spice berries ¨ 1 gallon ice water ¨ 5 gallon bucket
Stuffing (Traditional): ¨ 2 apples quartered ¨ 2 onions quartered ¨ 2 cinnamon sticks ¨ Stuffing Cajun: ¨ Canola Oil ¨ Sage leaves ¨ 1/2 lb butter
Instructions: 1. Combine the brine, water and ice in the 5-gallon bucket. 2. Place the thawed turkey (with innards removed) breast side down in brine. Brine turkey for 1 hr per pound of turkey. 3. Insert apples onions and cinnamon into cavity of bird. 4. Place a shallow roasting pan directly under the cooking grate of the indirect side. Add 1/2 cup of water to the pan. 5. Preheat grill indirect to 450F. 6. Remove the turkey from the brine and rinse thoroughly with cold water. Discard brine. Pat turkey dry with paper towels. 7. Using your hands, gently separate turkey skin from breast meat, being careful not to tear skin. 8. Spread butter evenly under the skin, then smooth down to remove trapped air. 9. Arrange sage leaves under the skin in an attractive manner. 10. Tuck the wings underneath the bird. Using your hand and coat the skin liberally with canola oil. 11. Place on the grill (indirect side). 12. BBQ for 30 minutes. 13. Reduce the grill temperature to 350 degrees F. 14. When the breast has enough color use a layer of Alcan heavy duty foil to protect the breast. 15. The turkey will need approx 20-30 minutes per pound) however the best way to ensure a moist turkey is to use a digital thermometer. When the breast reads 170F and the thigh reads 180F it’s done. 16. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving
DivaQ℠ Spicy Cajun Injected Turkey Brine turkey as per Diva Q Turkey Brine above Injection: ¨ 1 – 355ml can Rock Creek Dry Cider ¨ 2 tbsp liquid crap shrimp boil concentrate ¨ ¾ cup honey ¨ ½ cup Diva Q Cajun Rub ¨ ½ cup clarified butter ¨ Plastic wrap ¨ Pepper ¨ Cajun rub ¨ Canola oil
Cajun Rub ¨ 2 tablespoons paprika ¨ 2 teaspoons Kosher salt ¨ 2 teaspoons granulated onion ¨ 2 teaspoons granulated garlic ¨ 2 teaspoons cayenne ¨ 1 1/2 teaspoons ground white pepper ¨ 1/2 teaspoon ground black pepper ¨ 1 teaspoon dry thyme leaves (rubbed) ¨ 1 teaspoon oregano leaves
Instructions: 1. Place a shallow roasting pan directly under the cooking grate of the indirect side. Add 2 cups of chicken broth to the pan. 2. Preheat grill indirect to 450F. 3. Remove the turkey from the brine and rinse thoroughly with cold water. Discard brine. Pat turkey dry with paper towels. 4. Mix all ingredients for the brine. 5. Cover the turkey in a layer of plastic wrap and using a meat injector make multiples of injections throughout the bird. Try to spread them out as evenly as possible. You want to get small amounts of the solution into as many places as possible. You also want to aim the needle to the middle of the meat. 6. When you are done injecting remove the plastic wrap and rub the turkey with canola oil and then sprinkle on a small amount of pepper and Cajun rub. 7. Tuck the wings under the bird. 8. BBQ for 30 minutes and then reduce the grill temperature to 350 degrees F. 9. When the breast has enough color use a layer of Alcan heavy duty foil to protect the breast. 10. The turkey will need approx 20-30 minutes per pound) however the best way to ensure a moist turkey is to use a digital thermometer. When the breast reads 170F and the thigh reads 180F it’s done. 11. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
Stuffing Stuffed Acorn Squash with Sage Chips ¨ 4 medium acorn squash split in half and cleaned out ¨ 8 tablespoons butter ¨ ¼ lb bacon finely diced ¨ 1 medium onion finely diced ¨ 3 stalks celery finely chopped ¨ 8-12 fresh sage leaves ¨ 2 tablespoons olive oil ¨ 2 boxes commercial stuffing mix
Instructions: 1. Preheat grill for use indirect to 350 degrees F. 2. In a large disposable sheet pan (this will make clean up much easier) place the halves of squash. 3. Place 1 tablespoon of butter in each half. 4. Grill until the flesh is just starting to turn soft (approximately 1 hr) 5. Make commercial stuffing according to directions on box and set aside 6. In a large skillet, cook the bacon until brown and the fat is rendered, about 5 minutes. 7. Remove bacon reserving fat in the pan. 8. Add sage leaves and fry until the leaves are just starting to turn brown at the edges and remove to paper towels to drain. 9. In the same skillet add the onions and celery, and cook for 2 minutes. Remove from the heat and transfer to a large bowl to cool. 10. In a large bowl combine commercial stuffing mixture, onions, celery and bacon. 11. Fill each cavity of the squash half with this mixture and return to the grill to warm through, approximately 20 minutes. 12. Garnish each squash half with the fried sage leaves.
Pecan Sweet Potato Casserole
¨ 5 lg. sweet potatoes (baked) ¨ 1/2 c. butter, soft ¨ 1 tsp. vanilla ¨ 1/3 c. milk ¨ 1/3 c. Butter
Topping ¨ 1/2 cup packed brown sugar ¨ 1/3 cup all-purpose flour ¨ 3 tablespoons butter, softened ¨ 1 cup chopped pecans Instructions: 1. Heat grill to 350F. 2. Poke washed sweet potatoes with a fork multiples of times. Wrap in Alcan Heavy Duty foil and place on grill. 3. When potatoes are fork tender (depending on size anywhere from 30-45 minutes) remove and set aside to cool a bit. 4. When cool enough to handle use a paring knife and remove skins. Mash 1/2 cup butter with sweet potatoes. 5. Add brown sugar, vanilla, milk and butter mash well. Pour all of this into a well greased oven proof 9x12 dish 6. In a bowl mix together the sugar, flour and cut in butter till a coarse crumble. Add the pecans and sprinkle this mixture over the sweet potatoes. 7. Place back on the grill indirect at 350 degrees for approx 30 minutes. Serves 8.
Grilled Brussel Sprouts ¨ 1 lb Brussel sprouts cleaned and trimmed ¨ ¼ cup butter melted ¨ Salt ¨ Pepper ¨ Granulated garlic ¨ Fresh thyme sprigs
Instructions: 1. On a charcoal grill (using Basques Lump Charcoal) with a medium heat (300F) place BBQ Buddy ™ pan. 2. Fill with brussel sprouts and sprinkle on granulated garlic, salt & pepper. 3. Brush with butter. 4. Turn after 5-10 minutes then brush with butter again. 5. Remove when brussel sprouts are just starting to turn soft (approx 15-20 minutes) 6. Garnish with sprigs of thyme.
Pumpkin Cheesecake Crust: ¨ 1 cup graham cracker crumbs ¨ 3 tbsp butter (melted) ¨ 2 tbsp sugar
Filling: ¨ 3 pkgs cream cheese (8oz pkg) ¨ 1 ¼ c sugar ¨ 1 can 15 oz pumpkin ¨ 2 tbsp vanilla ¨ 2 tbsp bourbon ¨ 2 tbsp flour ¨ 1 tsp cinnamon ¨ ½ tsp all spice ¨ ¼ tsp salt ¨ ¼ tsp ginger ¨ 4 large eggs
Instructions: 1. Preheat grill for use indirect to 350 degrees F. 2. In 9" by 3" spring form pan, with a fork, stir graham-cracker crumbs, butter, and sugar until moistened. With hand, press mixture onto bottom of pan. 3. Bake crust 10 minutes. 4. Cool completely in pan on wire rack. 5. Prepare Pumpkin Filling: In large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar until blended, about 1 minute, scraping bowl often with rubber spatula. With mixer at low speed, beat in flour, pumpkin, bourbon, vanilla, cinnamon, allspice, ginger, and salt. Add eggs, 1 at a time, beating just until blended after each addition. 6. Pour pumpkin mixture into crust and place in large roasting pan and place pan on grill rack. 7. Bake indirect on grill 1 hour 15 minutes or until center barely jiggles. 8. Remove cheesecake from grill to wire rack; discard foil. 9. With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling. 10. Cool cheesecake completely (cover and refrigerate at least 6 hours or overnight, until well chilled). 11. Remove side of pan to serve. 12. Garnish with crystallized ginger, chocolate drizzles or whipped cream.
|