Two Bbq Recipes
hey i'm stacy i'm going to be making garlic mashedpotatos today for one of the sides going to smoke the garlic for the mashed potatoes just cut the top of it off so the smoke has a little bit of access to the garlic gunna chop that off right there kinda see the garlic a little bit so that will be what we want just leave the skin on once it's smoked it'll be easy to remove from that so we don't you worry about that
right now just going to take a little bit of olive oil just kinda do a little drizzle can even get a little on the foil gunna take a pinch of salt onto the garlic then we can just roll it up the turkey'son right now and we'll just throw it out there
i think i'm just going to cut them in half just going to let them be larger pieces for now i always make something kind of different every yearwhatever i'm inspired by different ingredients got some fresh green beans these are actually local from johnsonfamily backyard so we are just going to snip them off and once i have enough i'll just rinse it
just going to throw some shishito peppers in there they are japanese frying peppers they're not spicy maybe one in twentyare actually spicy they add a lot of flavor we're going to grilled those up as well asthe green beans make a little vinagarete and toss it all togetherand that'll be a green bean side dish for thanksgiving i'm just going to toss it all together that way the shishitos get a littlebit of oil kinda messy
so we've got our green beans nice and tossedin olive oil we've got the shishitos also in there the grill is nice and hot i can put my hand over it without havingto pull away we're not using charcoal we took some of the coals from the smoker where we'resmoking the turkey and that's what we're going to grill our peppersand green bean mixture on so i'm just gunna put
them on the grill so they get niceand charred hopefully they don't fall through thegrate too much try to be really quick and kinda get 'em on here if we putthem on the other way they're gonnafall through the grate so we gotta make sure to be careful we don't wanna loose our precious mixture here you have to be really fast here
it's gonna get tricky so these are starting to really get somecolor i wanna make sure i don't burn them kinda gonna move them around a little bit as the olive oil drips down you're gonna get a little bit offlare-up shouldn't be too bad though that's kind of what i'm looking for on the shishitoa little bit of blistering skin i like a really snappy green bean
so i'm going to probably pull them off before they get cooked too much so little bit of of color little bit of char keep them nice and crisp these guys pick them off as you see 'em start to getreally done we've been grilling these for about tenminutes i've been manning the grill the whole time as they're getting ready i'm pulling them off so those are done
take them back inside and we'll start workingon our potatoes alright so we're an hour and a half into thisturkey cook we maintained between three hundred three hundred twenty-fivedegrees the fire's not quite as clean as i would like gonna open up thelid and check it for color i suspect it's about time to wrap it and i'malso gonna put a ton of butter in there to keep it moist and add some fat because turkey is a pretty dry meat and i wanna add fat to it to help keep it moist well i declare it is dark enough
we're going to wrap this thing when you pick these things up be really careful not to pick it up and pour all the juices out of the cavitythat's a really easy way to burn the crap outta your foot i'm going to temp it in the breast right here and in the side just to get kinda an idea even though it's a real small turkey
it's a small cooker and it's just going to take a while we're going to poke it right about there becareful not to let the the tip of the probe hit a boneor anything you don't want to poke all the way through the cavity right now i'm at onefifty nine point three on the breast getting real close but the thing is is that the breast is going to cook a lotfaster than the thigh the thigh is the thing that you really need to be carefulof we'd hate to have this perfect and that still bloody
going to put it right in there well you knowit's one sixty two point one so it's chugging along pretty goodthis makes me feel like the cooker's been cooking pretty evenly i suspected the breast would be way hotterthan the thigh i was wrong we don't have much longer and that's great because i'm getting pretty hungry and it smells good too i'm going to cube up a pound of butter
this is a secret ingredient to any turkey or chicken it's actually the secret to life hahahahahahahahaha i think this might end up pretty good you pretty much make it a foil tent you wrap it up that way seal it up pretty good im just going to let the butter melt to the bottom going to cook it, the foil is going to retain moisture in there
it's going to melt and get really good its final temp is going to be one sixty five that is the same temperature for poultry shut the lid or not shut the lid wanna check your garlic oh look at that pull it off and see what it looks like you wanna give it a good squeeze
make sure it's really nice and tender it'll kinda start to come up out of the skin it's ready to go we'll just pull that off if im lookin i ain't cookin i've got our green been and shishito pepper mixture all grilled up ready to be tossed in a vinaigrette you could buy a vinagrette from the storei'm just gonna make a really quick
one i've got some chopped onion probably about two tablespoons about a tablespoon of mustard i like champagne vinegar little bit of that and a pinch of salt a little bit of pepper and i'm just gonna poor in slowly some olive oil the mustard helps emolsify the vinaigrette
that way your vinigar and olive oil aren't separating like crazy i think it also adds a nice taste i'm just going to pour my mixture over the green beans and peppers i've also got some toasted almonds just kinda depending on how much you like
just gonna mix it up a bit this could be cold it could be warm i think warm would be better so we're also going to add some blue cheese you could add feta kinda break it up a bit throw it in there it definitely adds alot of flavor and you wanna make sure and taste it add a little extra salt if you like and that's it
will you hold this strainer for me you're not going to burn me are ya? i've been burnt before oh hot potato i'm going to mash them by hand. i left the peels on them so they're kind of more rustic and chunky and we'll add a little bit of salt to get a little flavor in there
and because its really hot we're going to add some butternow so we can melt the butter in the potatoes i like a half a stick at least they kinda melt kinda cover it up a little bit for a moment will check on our garlic get it out of its little pods here
i love garlic you don't have to use thewhole thing you could save it and use it for something else but i kinda think i wanna put all of it in and make it crazy garlic-y let's just squeeze it in there just call it a day mash this stuff up the butter's kind of finding little pocketsin there its all melted i've got cream and i've got milk we're just going to add a little bit of both and i kinda wanna add a little more butter
i'm thinking maybe another two tablespoons so that brings it up to six tablespoons total. throw that in there oh baby lets add a little bit of cream first three tablespoons sounds good give a good mix its kinda got a slight smoke to it buttery and creamy smells delish and then maybe just like acouple more
tablespoons of whatever kind of milk youhave on hand throw a little bit of pepper inthere too and that's it they're hot and ready we could keep them warm in a low oven until we'reready to serve the turkey or you can make them the day before andjust cool them off and put them in the fridge overnight that's done and i'm going to clean up my mess
