Member Login

Do I have to register?
Username

Password

Remember me
Forgotten your password??
No account yet? Create one
Have a profile? Activate it
The Cookie Jar Is Empty

We need your help again!


WE CAN ALSO NOW ACCEPT RECURRING MONTHLY DONATIONS!

Donate once OR you can automatically give a little each month.

We are NOT a corporate sponsored forum. 
We are MEMBER SUPPORTED. There NEVER is and NEVER will be any obligation to donate. Donations are used to help fund operations. Should you choose to donate, the amount is entirely up to you...
(To donate using your credit card, click on "Continue" at the BOTTOM of the first PayPal page, right below "Don't have a PayPal account?")

GreenEggers Poll

Currently no polls available to vote

Welcome Newbies!!!!

Welcome Newbies!!!!

If you've just purchased your new Big Green Egg, or are thinking of purchasing a Big Green Egg, or even if you're one of the many seasoned "Eggers", check out this great new resource... Jam packed with great references and sources of enlightenment about this truly unique cooking vessel that rewrites the book on outdoor cooking!

It's EASY to join, just CLICK HERE and fill out our short registration form.


Use the following links to view help on navigating the forum or to view the forum in one of two views... "Classic" or "Flat".

View forum Quick Start

View forum in "CLASSIC" view

View forum in "FLAT" view


Use the following links to view the Quick Reference for BGE resources.

BGE Quick Reference Part 1: CLICK HERE!

BGE Quick Reference Part 2: CLICK HERE!

Home
GreenEggers Forum
max and spawn's most EPIC meal EVER!! pics galore message has embedded images

Platinum Egger

Posts: 11649
graphgraph



Return to index

Posted by: mad max beyond eggdome on 2010/01/10 22:55:16  

so, first the story. . .you all know sydney and i are big tony bourdain fans. .. back at thanksgiving we were watching his episode where he visits his wife's family on Sardinia and they are all sitting around a big table casually feasting on a big steaming bowl of snails in a simple tomato sauce, picking the snails out of the sauce, and pulling the snails out of the shells with toothpics. . .we've been eating snails for years (in my case since i first lived in europe back in 1966). .. but we always ate them the french way in garlic butter. . .these looked fabulous, cooked in the basic tomato sauce, over a wood fire, eaten with big loaves of french bread.. ..so we knew we had to try them this way. ..

the second part of the story was that also over thanksgiving, we were watching re-runs of top-chef, and one of the episodes was a thanksgiving episode where tony bourdain was the guest judge, and the 'mission' was for teams to do thanksgiving dinners "outside the box"...and this one team comes before the judges, and tony really liked this one young punk chef, and the kid is in front of tony, and this team had really bombed with their stuff, and the kid says "i really wanted to make a turduckhen lasagna but my team vetoed me". . .and tony's eyes go wide opened, and he says "you should have made it, it would have been fantastic!!!. .. .and sydney and I looked at each other and did the old 'slap on the forehead' and said to each other "TURDUCKHEN LASAGNA"!!! "we can do that!!!" . . .and right then and there we started planning for this epic dinner for winter break, which we did tonight. .. .

first, the snails. ...actually, the wifey made the tomato sauce. ..diced tomatoes, sugar, italian seasoning, lots of basil, olive oil, sauted onion. . .let it simmer for about 4 hours on the stove. .. .then poured it over the snails in my le creuset pan, then onto an egg set up at 375 degrees indirect with a pizza stone with a chunk of cherry for about an hour . . then served with some great french bread from a little parisian cafe down the street. . .these were absolutely fantastic!!!











and now the turduckhen lasagna!!

when sydney and i started talking about this we realized a couple of things. .first, the key element that really gives a turduckhen its flavor is the duck. ...so instead of making the turkey the top layer, we decided to make the duck the top layer. ... second, we decided to go with skinless chicken thighs and skinless turkey thighs as the inside layers so that there wouldn't be a bunch of rubbery, fatty skin in the middle, but still get the most flavor out of the chicken and turkey parts. ...second thing we thought about was, even though we wanted the flavor from the duck fat dripping down through the 'lasagna', all that fat gathering down in the bottom of the pan would leave a big old greasy pool on the bottom layers! (in fact, we ended up with almost 4 cups of collected fat at the end of the cook). ..so what we did was use a couple of different size throw-away pans. ... the first pan, that we made the lasagna in, we punched a bunch of holes in, that way the duck fat would run through and baste everything, and then drip on through into and a larger, ribbed pan that sat underneith it!!. ..it was a very elegent solution that really worked well, and also served as a perfect heat barrier inside the egg. . ..i also basted the top every 30 minutes or so with a butter paste. ..

and so here are the pics. .

the pan with holes cut in it:



first layer. ..6 turkey thighs seasoned with emeril's essence and smokingguitarplayer's dixieland dust



second layer. ..sage stuffing with anduie sausage



third layer, 12 chicken thighs with more of the seasoning. .



fourth layer, cornbread stuffing



and finally, the de-boned ducks. . .i left the drumsticks in for show! and did a butter paste with the same seasonings. ...i also poked a bunch of holes in the skin with a sharp knife to allow for the fat to render easier. . .



into the egg indirect at 350 degrees with a chunk of cherry in the double pan set-up as described. ..took about 3 1/2 hours. ..made sure everything was around 180 degrees. ... when i pulled it and sliced it, it came out beautifully. . .as you can see, i was able to get great "squares" out of the pan. . .you can also see that the duck skin really shrank, but like i said, it gave up almost four cups of fat, so that was ok, the flavor was unbelievable. ...i had a couple of quarts of turkey stock in the freezer left over form thanksgiving, added one of the duck carcasses to it, and some of the duck fat drippings. .. made for some great gravey!! (a special thanks to the spawn on this one tonight!! - the gravy was tasty a bit flat, she added a bit of the duck fat, some of fred's turkey seasoning, and it came great!!! THANKS SPAWN!!!!. . .











and finally, to top it all off. ..when we are at the beach over christmas break, we ate at cracker barrel a couple of times and they had this outrageous chocolate coca cola cake. ..sydney found the recipe for it and made it tonight. .. . she did it 'spot-on'!!!!. ... sorry, forgot to take a pic of the cake. . .

all in all, as said before, this was an EPIC meal . . .may have been one our best ever. .. and doing the turduckhen this way is just fantastic. ..and has a big WOW factor. ..

Return to index



Thread map:

Latest Recipes

  • Coffee Rub... WOW!
       (Sauces, Rubs and Marinades)
       Carolina Q
       2014-03-14 06:57 PM
  • Chorizo Sausage
       (Pork)
       Joan Gaedke - Austin Egghead
       2013-05-26 12:46 PM
  • Egret's Ham
       (Pork)
       John Hall
       2013-03-30 02:30 PM
Total Recipes: 925
add a new recipe...
more...

EggtoberFest Recipes

Wise One has compiled the recipes from some of our past EGGtoberfests for your enjoyment and they're available right here!

Note: Wise One's cookbooks are published as "PDF" files which require Adobe Acrobat Reader to view.

Forum Census

Friday, Jul 11, 2014 10:54 pm
30662 registered users
0 today
11 this week
25 this month
Last: BigSkySmoker
Total Posts: 1,207,772

Our New Members

  • C31973
       2014-07-08 06:00 PM
  • squezz
       2014-07-08 02:48 PM
  • biguy
       2014-07-07 10:45 PM