Slaughterhouse Recipes

[travcoman45]

Hey yall.

Some folks have decided to claim my Slaughterhouse recipes as there own an post em as such on other sites. 

So:

Let it be known that the Slaughterhouse Poultry Brine, Slaughterhouse Poultry Injection and Slaughterhouse Poultry Spritz are the sole creation an property of Tip Piper of Hillbilly Vittles.

You all feel free to use them repost them an so fourth with the unerstandin a given credit where credit be due.

I hate the fact that a feller has ta do this.  I shared em so folks could enjoy em, but I don't like the idear a people takin credit for my work.  Thanks for understandin yall.

Tip

 

[themule69]

 That's the nature of the beast. I haven't tried it. Why don't you give it a post here?

Happy smoken.

David

 

[travcoman45]

Theft, even recipes is never ok.  If we don't put a stop ta it, it grows.  Like I've said, feel free ta share, just do the right thin.

Seems lots folks don't know the recipes, I've been gone to long.

So fer those that don't have em, here they be:

Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 ½ Gal Water
½ C Salt - Kosher
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed

Slaughterhouse Poultry Injection
½ Pkg Good Seasons Italian Dressing
2 tsp Garlic Powder
2 tsp Celery Seed
2 TBS melted Butter (non salted)
2 C Apple Cider

Slaughterhouse Spritz (Good fer everthin!)
8 oz Apple Cider
6 oz Water
4 oz Whiskey
2 oz Cider Vinegar

 

[themule69]

Thanks for sharing.

Happy smoken.

David

 

[Rafter H BBQ]

Tip,

Your brine is awesome ! I use it often, Thanks for sharing so we can use it ! Makes for some tasty Q for sure. I agree, you should get the credit after putting all the work into creating it ! I often tell folks to check your brine out as it is a great recipe !

Thanks again for sharing so we can use it !

:beercheer:

By the way when I was lookin for a good brine a few years ago, a few folks on this site pointed me toward yours ! Glad they did ! Thumbs Up

 

[pc farmer]

Thanks for the recipes.

 

[oldschoolbbq]

Thank you , Travcoman., very much...

 

[slysmoke]

Thanks Tip, I used your brine for 2 turkeys and they were awesome!

 

[indy 3629]

Your brine is great, used it for thanksgiving turkey

 

[sandyut]

this is going down here this weekend.  Wife wants Turkey breast and y'all know "happy wife = happy life" and I love turkey too..

This will be my first turkey anything smoked thus I have a bunch of rookie questions.  I'l be using a Weber Smokey Mtn 

1. how long should I brine a turnkey breast in this brine?

2. i was planning on a 325-350 smoke (no water bath) till meat temps hit 160-165 sound roughly correct?

3. do you inject then brine?

any other method tips?

Many thanks!

 

[travcoman45]

Brine over night

Temp will be just fine (both smokin temp and internal).

I inject (when I do) after brinin.

As for other tips, keep the smoke thin an blue.  Don't fret, enjoy the smoke. 

Good luck friend, if ya got other questions, feel free to ask.

 

[Rafter H BBQ]

sandyut, you won't regret using this brine.... It is awesome & makes one heck of a tasty & moist bird !

 

[sandyut]

 
Brine over night

Temp will be just fine (both smokin temp and internal).

I inject (when I do) after brinin.

As for other tips, keep the smoke thin an blue.  Don't fret, enjoy the smoke. 

Good luck friend, if ya got other questions, feel free to ask.

thanks man!  much appreciated.  I'll be posting the cook and outcome this weekend!

 

[sandyut]

ok so the local grocery store here don't have a non-self-basting turkey of any kind.  In fact all they have is their own brand with the extra salt solution added which I read would be bad for brining.  I really want to brine my own.  so;

1. Whole Foods has some 3lb breast but they are split apart in to singles.  does that matter?  will it cause excessive dying or anything to be concerned with?

and

2. do you inject always, not often, is it better or just depends on what taste you are shooting for.

sorry for more silly questions - still many cooks on my first time list.

thanks!

 

[Rafter H BBQ]

ok so the local grocery store here don't have a non-self-basting turkey of any kind.  In fact all they have is their own brand with the extra salt solution added which I read would be bad for brining.  I really want to brine my own.  so;

1. Whole Foods has some 3lb breast but they are split apart in to singles.  does that matter?  will it cause excessive dying or anything to be concerned with?
and
2. do you inject always, not often, is it better or just depends on what taste you are shooting for.

sorry for more silly questions - still many cooks on my first time list.

thanks!

I've done this brine on a couple birds that were enhanced with the solution, still was moist & awesome.... I couldn't find a bird that didn't have the solution either.... Just my 2 cents !

 

[sandyut]

OK, brined overnight, drying on a rack in the refer - sparkin it up this afternoon!  Had a killer tri-tip last night.  woo!

 

[sandyut]

I had some issues with this cook...  I am pretty sure the coals were not started enough when I poured them in.  Temp never got above 260, when it hit 260, the outside temp fell to 44 and heavy rain poured down for the rest of the evening.  Temps kept fall and never recovered.  End up finishing on the gasser after 1.5 on the smoker - took about 30 to fully cook the breasts.  During that time my propane ran out.  I has a spare but the gasser temps fell rapidly due to the heavy cold rain.  I have cooked with a full chimney of coals before and had no issues with higher temps - so I think the combo of a cool start and cold wet weather killed it.

In the end - it was ok, but much drier than I had hoped.  I did get crispy "skin", but it was so tough you couldn't eat it.  I think the split breast may have played a small role in the outcome as well.  Looking at pics of the full breast the skin wraps all of the meat.  the split breast has exposed meat - like only 60-70% was covered with skin.  Unsure...

Feel free to comment or give advice on making it right on the second attempt.

This will need another attempt another day.  

Next cook is st. louis ribs - Jeff's style as outlined in the recent email.  I have bought his recipes and the sauce is killer!  My butcher has the ribs trimmed perfectly so i cant jack that up ;)

 

[Rafter H BBQ]

Sometimes ya just have them days where nothin wants to work out, been there ! Hope next run will be better for ya & could I suggest maybe using a whole bird next time... Just a suggestion !

After the brine I personally rinse & pat dry, lift the skin on top & put a few pats of butter & rub down with peanut oil & sprinkle a little rub... Let sit in the fridge at least overnight & it's always turned out tender & moist ! Smoke round 250* until the end when ya can pull & crisp up the skin on a hot grill.... Hope this may be of some help to ya !

 

[magnus89]

Going to try this on an 8# turkey breast this weekend, how many places do i inject the breast? I am guessing i dont want to oversaturate it.

 

[magnus89]

My brine following slaughterhousr recipe, only thing is have about for gallons of water, do i nerd to add more ingredients?:biggrin:[ATTACHMENT=2448]IMAG0642.jpg (782k. jpg file)[/ATTACHMENT]