When meat is smoked, something magic happens. It’s the reason why barbecue is one of America’s most beloved foods; heck, it’s basically its own food group at this point. Ribs, brisket, pulled pork, and chicken may get most of the attention at barbecue joints, but there’s another meat that should definitely not be overlooked: turkey. Turkey takes to smoking extremely well: It stays tender and juicy because it’s slow-cooked, and the smoke flavor gives a major boost to what’s otherwise a relatively bland-tasting meat. But smoked turkey doesn’t need to just be the domain of BBQ joints – It also deserves a spot at your Thanksgiving table.
Think about it: More turkey is eaten on Thanksgiving than any other day of the year, and it’s no secret that it’s usually the least-exciting thing at the table. It’s notoriously difficult to properly cook, with the white meat becoming dry and chalky before the dark meat cooks through. And even when it is cooked properly, it’s usually just an empty vessel for gravy and most of it ends up going into next-day sandwiches. The solution to these problems? Swapping it out for a flavorful smoked turkey.
“Smoke is flavor,” Brad Orrison and Brooke Lewis, grand champion pitmasters and co-owners of Mississippi’s legendary barbecue destination The Shed, told us when asked why smoked turkey is preferable to plain roasted turkey. “Utilizing different woods creates layers and depths of flavor that can’t be accomplished in an oven.” And those leftover sandwiches? Next-level.
Brad and Brooke are shipping their restaurant’s signature whole smoked turkeys, which are brined for 27 hours before being slowly smoked over a blend of woods including pecan, hickory, cherry, and maple, nationwide on Goldbelly; All you need to do is reheat and serve with the included homemade gravy.
If you choose to smoke your own turkey for Thanksgiving, Brad and Brooke recommend that you get a good thermometer; choose a brine, injection, and rub whose flavors pair well together; smoke it low-and-slow at 225-250 degrees F; and let it rest on the counter for at least 20 minutes before slicing in order to seal in the juices.
“Smoking and grilling is about getting outdoors with the family while creating memories,” they added. “The time you spend around the grill touches all five senses. The crackle of lighting the coals, the preparation of the turkey, and the reward of a beautifully smoked family meal that smells and tastes delicious is an unforgettable experience.”
This article originally appeared on Goldbelly.com and was syndicated by MediaFeed.org
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5 Charcuterie Boards That Will Win Over All Your Guests
Charcuterie (pronounced shar-KOO-tuh-ree) is French for cured or otherwise preserved meats (it’s also a deli or shop that sells cooked, processed, and cured meats, particularly pork). Charcuterie comes in all shapes, sizes, price points, and, increasingly, artfully displayed on wooden boards in pretty Instagram-worthy arrangements. From date nights to picnics to dinner parties, charcuterie is the perfect way to get your meal or snack just right from the first bite.
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Simple charcuterie boards are dry cured meat platters that contain a variety of thinly sliced meats served at room temperature or cold. The appetizer features artfully organized dried cured meats like bresaola, capicola, country ham, Iberico ham, mortadella, prosciutto, salami, sausage, and Serrano ham and spreads like pâté and rillettes on a wooden board (hence the term charcuterie board), platter, or plate.
While charcuterie is an appetizer rooted in French culinary traditions, antipasto is an Italian concept served as the first course of lunch or dinner. Both charcuterie and antipasto are served family-style and feature similar dry-cured meats, but antipasto also includes cheese like burrata, fontina, and Parmigiano-Reggiano.
Charcuterie boards are versatile and are the perfect starter for holiday parties, summer barbecues, and brunches. Building your own charcuterie board is a fun way to show off your creative side, arranging sliced charcuterie into whimsical Christmas trees, fall wreaths, and simple rustic wooden boards. Charcuterie palate-pleasing presentations can be as unique as you are!
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While traditional charcuterie features meat only, modern charcuterie boards often also include a variety of cheese, dried fruits, fresh fruits, vegetables, nuts, cornichons, olives, roasted peppers, and sweet and savory condiments like chutney, dips and spreads, tapenade, honey, jam, jelly, and mustard plus sliced French baguette, crostini, and/or crackers. While the meat is usually uncooked, charcuterie is safe to eat because it is dry cured, according to K-State. Dry curing is when meat is salt cured and air dried.
While it’s fun to get creative and put together your own charcuterie board, Goldbelly has you covered with ready-made charcuterie boards, cheese platters, and meat and cheese boards, ready to ship and serve during your next dinner party, game day, or holiday.
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While you could spend hours at the store shopping for charcuterie and then assembling your board, let the pros do the work so you can spend more time eating. These unique charcuterie boards and cheese boards are such works of art that they look too good to eat. Almost!
With so many charcuterie options and unique charcuterie board ideas featuring a mélange of meats, cheeses, and small nibbles, dips, and condiments, you may just have to try them all.
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CheeseBoarder handcrafts ready-to-serve, farm-to-table cheese boards in Palm Beach, Florida.
Goldbelly
Beauty & The Board in Fort Lauderdale, Florida, creates cute charcuterie boards that feature fresh produce, artisanal cheese, charcuterie, candy, snacks, and delightful touches to create luxurious, artfully arranged grazing boards.
Hybrid butcher shop/restaurant Cochon Butcher in New Orleans house-cures its own salami, making its butcher charcuterie box one of the best.
Goldbelly
Salty Pork Bits offers exceptional salumi handcrafted by a team of chefs in Pittsburgh, Pennsylvania. Justin Severino, a four-time James Beard Award nominee, combines old world techniques with new world flavors in his charcuterie gift boxes.
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Los Angeles’ Melissa’s Produce, the U.S.‘s largest distributor of specialty produce in the United States, carefully curates its charcuterie platters with meat, seasonal fruit, and treats like chocolate-covered almonds.
This article originally appeared on Goldbelly.com and was syndicated by MediaFeed.org
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Featured Image Credit: Goldbelly.
