New Orleans Original Firehouse Flashover Seasoning is now available at Sexton’s Seafood Market in Destin! Be sure to get your jumbo head-on shrimp there and pick up a bottle of Flashover to make yourself some New Orleans-Style Barbeque Shrimp for dinner tonight!!!
You’ve heard the old saying, “Where there’s smoke there’s fire!” Well, in today’s world, Where there’s smoke there’s New Orleans Original Firehouse Backdraft BBQ & Butt Rub!”
I used my secret combination of spices to satisfy the appetite of New Orleans firefighters for years. Now you can do the same for family and friends. Our Backdraft BBQ & Butt Rub is a unique blend of sweet and heat guaranteed to give you the ultimate in explosive flavor. Use it as a rub for pork butts, ribs, brisket, chicken or anything else you put on the smoker. – Robert Medina
It’s that time of year again! Be sure to check out the SAFE way to deep fry your turkey this Holiday Season! Check out the video and recipe below.
CAJUN DEEP FRIED TURKEY RECIPE
1 10- to 13-pound turkey (thawed, rinsed, and patted dry)
16-ounce bottle of Cajun butter flavor injector
1 can of turkey gravy
1 stick of melted butter
1 tablespoon of Flashover Creole Seasoning (or your favorite Creole seasoning)
Propane gas burner and bottle
Submersible thermometer (usually comes with the fryer and the fryer stand)
People are always talking about the difficulties you can encounter when frying a turkey. They also talk about the fact that if you eat a fried one, you’ll never go back to baked. Another firemen friend of mine named Tony Palisi, who has sadly left us, lived across the street from me. He was one of my converts from baked turkeys. The first time I fried one for him and his family, I got to ask him the next day how they liked it. He said when he last saw his kids they were sucking on the bones. Enough said!
There is no danger in turkey frying as long as you remember to do it outside away from your house, and don’t overfill the oil. People have a tendency to fill it up, heat the oil, and then put in a turkey. The oil spills over, and they burn down the neighborhood. There is a simple way to avoid this. Whatever the size of your turkey fryer, put in the largest turkey you are going to fry (we usually fry multiple turkeys in the same oil). Fill the fryer with water until it just about covers the turkey (just leave the tip of the leg bones sticking out). Pull out the turkey and let it drain. The water level will drop. Mark that spot on the inside of your fryer. That is the oil level you will fill up to the next day when you fry. Pour out the water and dry out your fryer. Now you know how much peanut oil to put in without overflowing the pot. It also should be noted that you should only use peanut oil. We have tried this with less expensive oils, and it doesn’t work out or taste the same as it does with peanut oil. If the expense is too much, fry a couple for the neighbors and split the cost. They will love you for it. The only drawback to this is that you will be frying for them every year after that, so be prepared. Also, before you throw the turkey wrapper away, make sure you know how much it weighs. You will need that bit of info when it comes to the timing of the cooking of your bird.
Put the Cajun butter flavor sauce, the butter, the Flashover Creole Seasoning, and the turkey gravy into a saucepan. Heat them up and whisk them into a sauce mixture. Let it cool down, and then use the injector to inject your sauce into as many of the turkey muscles as you can. Inject the wings, legs, thighs, and breasts in as many spots as you can until you run out of sauce. Now place your turkey into a couple of plastic garbage bags and seal it up. That way nothing will spill out into your fridge while the turkey marinates overnight.
When it is time to fry, fill the fryer with peanut oil up to the line you found the day before. Put the pot on the burner, and start up your fire. Place the thermometer inside and make sure that you can read it at all times. The thermometer should have a clip that will allow you to attach it to the side of the fryer pot. Get your oil up to 300 degrees, and its ready.
While the oil is getting hot, you want to take your turkey out of the fridge and mount it. There will be a flat stand with a long rod attached. Slide your turkey, with the legs facing up, over the rod through the turkey cavity. The loop at the top of the rod is used to lower the turkey into the oil. When the temperature is right, slowly lower the turkey with the hook into the hot oil. Be very careful because it will splatter a bit. Once it is in the oil, crank up the heat until it comes back up to 300 degrees. Now turn the fire down low and check your watch.
I have heard of a thousand different ways to do this, but trust me this is the best way. Making sure you always keep the temperature at 300 degrees, you cook the turkey for three and one-half minutes per pound. Period! No three minutes per pound at 350 degrees. No two minutes per pound at 375 degrees.
Just do it this way, and your turkey will be cooked perfectly inside as well as have a golden brown color on the outside. For some reason I have seen people cook them until they are black on the outside, and there is no sense in that. I have cooked hundreds of turkeys in this way, and in my humble opinion, this is the best way to do it.
When the time is up, pull the turkey up to drain, and then remove the turkey to a pan that is lined with paper towels. This will absorb the excess oil after frying. That’s about it. You will now be a convert. I guarantee it!
Note: Peanut oil can be strained and put back into its container for use at another time. It will probably look like used motor oil, but once you thoroughly strain it, it can be used again to fry more birds at later dates. I like to start over with fresh oil every time, but I have seen firemen use the same oil for quite a few frying sessions before opening their wallets to buy more. Hey, we’re underpaid—what can I say?
Another note: Try to use only turkeys that weigh between ten and thirteen pounds. Anything larger than that are usually tough, and besides that, they probably won’t fit into the average-sized fryer.
Be sure to check out the entire Martin Wine Cellar gift basketcollection for your holiday needs! New Orleans Original Firehouse Flashover Seasoning also available on the shelves at Martin’s Wine Cellar – Metairie location.
NEW ORLEANS ORIGINAL FIREHOUSE BACKDRAFT BBQ & BUTT RUB SEASONING COMING SOON!
Get a large Dutch oven. I use a big black iron pot, but that’s just me. I like the old-fashioned way of smothering down food. But I digress. Let’s get to it.
Fry the bacon in the pot until it is crispy. Remove it and place on paper towels to cool.
In another pan, make a dark brown roux with the flour and oil. Set aside and let it cool.
Rinse the chicken pieces and pat them dry. Now rub the FOS all over the chicken. Going back to your original bacon pot, heat up the bacon drippings and brown the chicken pieces on all sides. It may take a couple of batches to do it all, but that’s all right. Place the browned chicken on some paper towels for now.
Put the onions, bell pepper, and celery in the pot with the chicken fat and bacon drippings, and sauté them down until they are wilted. I use a heat resistant spatula to mix things around and, in the process, scrape the bottom of the pan. That way all of the tasty brown bits will mix with the veggies. Now add the garlic and cook for a minute more.
Next put the chicken stock into the pot and heat it all up to a simmer. Scrape the bottom of the pot to release any of the browned bits that might still be there. Once the stock is hot, slowly add the room temperature roux a little at a time, and blend it in. Now add the chicken; then crumble up the bacon and put it in the pot. Cover and place into a 350-degree oven for one hour.
Remove from the oven, and let the pot sit for a half hour covered. No peeking!
After that, taste and adjust the seasonings as you like. Serve this over cooked white rice.
Note: If I have the time and I’m at home making this, I will remove the chicken from the bones and put it back in the gravy. That way no one has to pick the meat from the bones while they are eating. It can get a little messy. When I was at the firehouse I never did that. Those guys liked being messy.
We are pleased to announce New Orleans Original Firehouse Flashover Creole Seasoning is now available at Robert Fresh Market at the corner of West End and Robert E. Lee at the Lakefront!
Robert Fresh Market isa neighborhood-oriented, full-service market filled with the highest quality fresh produce (supplied by local growers whenever possible), hard to find gourmet items, signature offerings made from scratch in the food service and bakery departments, and prime cuts of meat.
Check in to my Facebook Author Page to enter to win my book…”If You Can’t Stand the Heat…A New Orleans Firefighter’s Cookbook”
We will have a drawing beginning today and concluding on Sunday, September 22, 2013. Be sure to check into my Facebook Author Pageat