Ah yeah, Thanksgiving is almost here. Time for me to fish through the scrap bin, and purge out enough pecan (I keep it separate for a reason) scraps for the Turkey...
I've found a new Cajun injection recipe for a savory garlic and herb injection for the bird. So the plan is...
Prior to Friday this week. Obtain the bird. Make sure I have enough Pecan. If not get more from the usual source. (Not saying where that is). Get disposable roasting pan to smoke bird in.
Saturday. Roll the smoker out, completely hose it down with oven & BBQ cleaner. The touch free stuff. The creosote buildup on the smoker walls is too thick now. Need to clean it up. Once clean...
Head to the fireplace shop. I want to get a bunch of fire brick to place in the bottom of the smoke chamber. The regular bricks I was using previously crumbled under the heat. They do keep the temps even though...
Rebuild the heat deflector baffle. (common issue with the NB Bandera). Again, this keeps heat even.
Once the smoker is clean and dry, smear the outside mating surface of the smoke chamber (where the door closes on it) with vaseline or similar substance (that will make sense in a second).
On the inside mating surface of the door, run a HEAVY bead of the high temp food safe RTV, and close the door. This, when it sets up will create a gasket between the door, and smoke chamber. I have seen quite a few pro BBQ guys using this trick on their NB Smokers in these parts...
Roll the smoker back into the shop after sundown, and turn the radiator on to keep it all warm so the RTV will set up in a reasonable time.
Sunday, open the newly gasketed door, and clean the vaseline off. If my calculations are right, to have the bird thawed enough by Tuesday for me to start injecting it Tuesday night, to start smoking wed night, VERY early thurs morning, I need to have the bird thawing by Sunday morning... Mix up the cajun injector mix, and verify I have enough olive oil for the cook time.
Tuesday, inject and rub the bird. Seal it up to allow the seasonings to marinade in the bird. Put back in fridge...
Wednesday night. Roll out smoker, chimney starter etc... Prepared for lighting.
Thursday morning, EARLY. Approximately 3:30 A.M. Load up and light the smoker. Get to steady / stable temp. This should be stable and have the bird in it by about 4:00 A.M.
Thursday through the rest of the morning. periodically check the fire to make sure the temp is staying where it should be. Will have family helping tend / watch fire, simply stuff & stoke, keep the baffles adjusted and make sure temp doesn't drop too far...
Thursday mid morning (10:00 ish...), start in on making my candied sweet potatoes, and garlic mashed potatoes. (The rest of Thanksgiving dinner is her doing though...).
2:00 P.M. Check bird for temp in several spots. If not at 165, move to oven for at least 1 hour, or until done.
Obtain my Father In Law (he doesn't drive much these days). Welcome guests, stuff our faces and catch up on the past few months...
After thanksgiving dinner. Watch parades games and nap on the sofa.
I am gonna scream if LOML fusses about how much work goes into one of these meals...
I've found a new Cajun injection recipe for a savory garlic and herb injection for the bird. So the plan is...
Prior to Friday this week. Obtain the bird. Make sure I have enough Pecan. If not get more from the usual source. (Not saying where that is). Get disposable roasting pan to smoke bird in.
Saturday. Roll the smoker out, completely hose it down with oven & BBQ cleaner. The touch free stuff. The creosote buildup on the smoker walls is too thick now. Need to clean it up. Once clean...
Head to the fireplace shop. I want to get a bunch of fire brick to place in the bottom of the smoke chamber. The regular bricks I was using previously crumbled under the heat. They do keep the temps even though...
Rebuild the heat deflector baffle. (common issue with the NB Bandera). Again, this keeps heat even.
Once the smoker is clean and dry, smear the outside mating surface of the smoke chamber (where the door closes on it) with vaseline or similar substance (that will make sense in a second).
On the inside mating surface of the door, run a HEAVY bead of the high temp food safe RTV, and close the door. This, when it sets up will create a gasket between the door, and smoke chamber. I have seen quite a few pro BBQ guys using this trick on their NB Smokers in these parts...
Roll the smoker back into the shop after sundown, and turn the radiator on to keep it all warm so the RTV will set up in a reasonable time.
Sunday, open the newly gasketed door, and clean the vaseline off. If my calculations are right, to have the bird thawed enough by Tuesday for me to start injecting it Tuesday night, to start smoking wed night, VERY early thurs morning, I need to have the bird thawing by Sunday morning... Mix up the cajun injector mix, and verify I have enough olive oil for the cook time.
Tuesday, inject and rub the bird. Seal it up to allow the seasonings to marinade in the bird. Put back in fridge...
Wednesday night. Roll out smoker, chimney starter etc... Prepared for lighting.
Thursday morning, EARLY. Approximately 3:30 A.M. Load up and light the smoker. Get to steady / stable temp. This should be stable and have the bird in it by about 4:00 A.M.
Thursday through the rest of the morning. periodically check the fire to make sure the temp is staying where it should be. Will have family helping tend / watch fire, simply stuff & stoke, keep the baffles adjusted and make sure temp doesn't drop too far...
Thursday mid morning (10:00 ish...), start in on making my candied sweet potatoes, and garlic mashed potatoes. (The rest of Thanksgiving dinner is her doing though...).
2:00 P.M. Check bird for temp in several spots. If not at 165, move to oven for at least 1 hour, or until done.
Obtain my Father In Law (he doesn't drive much these days). Welcome guests, stuff our faces and catch up on the past few months...
After thanksgiving dinner. Watch parades games and nap on the sofa.
I am gonna scream if LOML fusses about how much work goes into one of these meals...
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