Smoked Turkey and Stuffed Pork Chops

A bit of a milestone.  I’ve managed to write something every day in March, which was a goal.  31 days of blogging.  It’s the first month since I started this little enterprise that I’ve managed to not miss a day.  I’ll make a similar goal for April.

So on this 31st day in March, I’ve go no real deep thoughts or reminiscences.  I want to save blogging about my sailboats until I have the time to do them justice. 

But, a couple of really good things have come out of my kitchen the past few days.  One outdoors, one indoors.  So tonight …

Food

There, that at least brightens it up a bit.

The turkey was on the grill.  You’ll need:

Fresh turkey thighs.  Marinade in a mixture of equal parts of olive oil and apple cider vinegar.  A generous pinch of kosher salt, powdered garlic and onion, smoked paprika, and spicy brown mustard.  It needs to marinade for 30-40 minutes. 

In the meantime, prepare a hot fire of charcoal and hickory chunks.  Additional hickory chips in a smoking tray will enhance the smokey goodness.  Build the fire to one side of the grill, and lay a sheet of aluminum foil over the charcoal tray on the other side.  Place the turkey on the cool side of the grill, and close the lid.  Add hickory chunks and chips as necessary to keep the smoke going.  Cook to an internal temperature of 160 degrees on the cool side of the grill, but if your grill thermometer rises to 450-500 … don’t be alarmed.  It crisps the skin wonderfully.

When the turkey reaches 160, lower the charcoal tray and place the turkey over the fire.  Cook until the internal temperature rises to 170, turning once.  Let rest for 5 to 10 minutes before serving.  You’ll have a crisp skin, and a very juicy interior, and huge amounts of flavor. 

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Tonight, it was nice stuffed pork chops.  I picked up some 1 1/2 inch thick chops at Fresh Market on the way home.  I made much the same marinade as I did for the turkey, except I substituted powdered mustard for the spicy brown mustard.  While they were soaking in the juice, I made a stuffing of seasoned bread crumbs, sauteed fresh spinach, garlic, onion, mushrooms, and blue cheese.  Moisten with just a tablespoon each of chicken broth and the marinade.  Insert a knife into the chop, and run through the inside, creating a pocket in the meat.  Fill the pocked with the stuffing.  Pre-heat your oven to 350 degrees, and prepare a cast iron grill pan with cooking spray.  Heat over medium high heat and place the chops in the grill pan, searing lightly on both sides.  Place a probe thermometer in the meet of the chop (try to avoid the filling, you’ll think it’s done before it is).  Roast in the grill pan uncovered to an internal temperature of 160 degrees.  Let rest covered with aluminum foil for 5-10 minutes before serving.   The temperature will coast up an additional 5 degrees while resting. 

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Meanwhile, my dive watch died again.  I just had the battery replaced in January.  I dropped it off at Allens’ Jewelers, where they shipped it out for the original replacement.  It has to go out to be replaced in an inert gas environment and pressure tested to be sure it’s good to dive.  Fortunately, I’m not planning to dive for a month or so.

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See, no deep thoughts tonight.  But, the dishes are washed. I need to get the recycling and the trash out tonight, and be at the office by 8:30 in the morning.  that means a little earlier wake-up call than usual.  So with that, I’ll call it a night.

It’s a night.

–scene–

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2 Comments

Filed under Food, Recipies, Stuff

2 responses to “Smoked Turkey and Stuffed Pork Chops

  1. Pingback: Smoked Turkey and Stuffed Pork Chops | Grillzeit

  2. Pingback: 5 Dynamite Turkey Main Dish Recipes « Celebrating Work | The Blog of gThankYou.com

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