From the FanPosts. Mmm. -Joel
Ladies and gentleman, it's finally here! The cuts have been made, game plans for success have been written and only greatness can possibly ensue. I'm of course talking about my (not-so)long awaited return to fan posting and oh ya the Chiefs regular season starts this week too.
I've had multiple requests(Hi, mom!) to do more FanPosts again and after thinking long and hard, and pilfering ideas from other sites, I thought "What's better then football and food?". The answer of course is nothing and the result is "What cooking at AP?", a weekly look at tailgating/football watching/super bowl party type food. I'll cover some fun cooking ideas, recipes, a beer segment with a special AP guest star
alcoholic beer connoisseur and a tie in to the weekly matchup.
Week 1 - Deep Fried Turkey
I know, I know, it isn't Thanksgiving or anywhere near turkey season but let's be honest, there's a good chance that if this post isn't well received, this will not only be the premiere edition of this post but also the season finale and I have a great video that I can't let go to waste. I'll keep this post as anti-festive as possible.
If you love to throw a good football party or are a hardcore tailgater then deep fried turkey needs to be on your roster. It's truly an form of art. Delicious art. Art that can potentially set fire to your entire neighborhood. While turkey is usualy affiliated with the holiday seasons, once you try this you'll understand that turkey season is acutally all year around and you will likely never put a turkey in the oven ever again, regardless of the occassion.
Deep frying a turkey is more of a process than a recipe. The process requires a large outdoor deep fryer which, unless you're an engineer or have converted a 50 gallon drum into a grill or a 1974 Gremlin into a smoker, I would advise buying from your local BBQ supplier instead of making a homemade one. It's a little bit of an investment but trust me, you'll get your money's worth out of it. Between deep fried turkey for tailgating/parties you can use it for holiday meals, large quantity of wings, sausages, or just about anything else you can think of.
Now that you have your deep frying kit a short safety video before you proceed:
To sum up....
1. If you drop in a frozen turkey, it will start on fire.
2. If you fill your deep fryer with too much oil, it will start on fire.
3. If you try lowering the turkey on a giant tree branch next to a bunch of furniture, it will all start on fire.
4. If it's on fire and you stand next to it, you will start on fire.
This may all seem like common sense but there's a degree of trial and error when it comes to doing this. You're dealing with propane, oil and fire so there's definitely a risk involved. The second thing you willneed to buy is a fire extinguisher and keep it close because there's a good chance you will need it.
Here's some tips to avoid lighting you fryer, backyard, garage, house and neighborhood on fire:
- Leave room in the fryer for your turkey(before cooking put it in the pot with water to determine how much oil you need).
- Completely thaw, wash and dry your turkey before cooking.
- Remove the giblets and neck and place the turkey into the fryer with the void facing down.
- Use a hook or basket to lower it into the fryer.
- Turn off the flame when you put the turkey in as well as remove it.
- Heat proof gloves and goggles are never a bad idea.
Time to rub your turkey!
From my experience any urkey will do, big, small, frozen, fresh(fresh crisps up really nice), wings or if your local butcher has the option my favorite is getting turkey legs only. Once you pick your poultry you're going to want to thaw it, rinse it dry it and rub it.
You'll want to generously coat the turkey inside and out with your favorite rub. If you're a a BBQ'er use your favorite BBQ rub or give this one a try:
- 25 crushed bay leaves
- 1 1/2 teaspoons of ground pepper
- 3 1/2 teaspoons of dried thyme
- 3 1/2 teaspoons of dried oregano
- 2 teaspoons of garlic powder
- 3 tablespoons of creole seasoning
Once your turkey is rubbed, get your turkey hooked, racked or basketted(don't forget to figure the basket into the volume needed in your fryer), crank the heat up to 350F and drop that turkey in for 3.5 minutes per lb, until the meat thermometer reads 180F.
Remove. Drain. Enjoy.
Beer for every occassion with KaloPhoenix
Week-to-week, I'm going to take GenericBrand's targeted food, then try to pair it with a couple of beers available in Kansas and Missouri that match up well with it. As always, different folks are going to like/dislike different things, but I'll stick pretty close with the suggestions of the National Brewers Association for a given food type.
So you're deep frying a turkey for tailgating/watching the game? You're going to want some beers that pair nicely with the fried turkey and enhance the flavors, because let's face it: We're Chiefs fans, not animals. Are you doing a generic fried turkey and tossing some potatoes and beans on the side? If so, you should pick up:
ODell Cutthroat Porter
Brewed out of Fort Collins, Colorado, this beer is a fantastic drink no matter how hot or cold it is outside. With a smoky malt mouthfeel and hints of chocolate and coffee, this beer will pair right up with the caramelized skin of your turkey. Also, despite the color and flavor, this beer won't sit heavy on your palette or in your stomach, allowing you to put even more turkey away as the tailgate goes along. Just a slight touch of hops keeps the balance nice and even from first drink to last, and will make it easy to pass along to the non-beer drinkers of the group.
However, this is Kansas City, so your typical tailgate is going to be full of one thing: barbecue. So what to pair with a BBQ Fried Turkey?
Anchor Steam Beer
A light, easy to drink beer out of San Francisco, this beer is going to let your barbecue speak for itself. It has some muted earthy notes and a touch of grassy hops to give it a more complex mouthfeel than a generic lager, but finishes with a mild malty flavor. On top of that, the Steam has a quick feel of carbonation initially, then mellows, giving your tastebuds a chance to relax amongst the sauce on the turkey. Somewhat of a cross between an ale and a lager, this beer will be a hit among most of the group.
Know thine enemy- Jacksonville Jaguars
Each week I'll dive into the tailgating culture of our opponent to get some insight into their gatin' game plan. This week was a tough one with Jacksonville as the city is so diverse they really don't have city defining cuisine. After a little digging though I decided to go with a Jacksonville classic -- The Camel Rider Sandwich. Basically it's a pita stuffed with just about anything. Stuffed with everything from omelettes at breakfast, to lunch meat, hotdogs, brats, porkchops or even (deep fried)turkey. If you were to make a KC style Camel Rider it might be pulled pork and slaw or brisket. It might sound like nondescript meal but Jacksonvillians take it seriously and it's apart of their city through and through. With the nations 10th highest Arabic population in America the middle eastern orginating, Camel Riders, are a cultural icon that the city has adopted. So if you're in Jacksonville or are looking for something new to try give Camel Riders a whirl at your next tailgate or football party.
There you have it, Week 1 in the books! I want to thank Craig "don't call me Pilsner" Stout(Kalo) for the help and John over at SBNation's own Garnet and Black Attack. John is the originator of the "what's cooking" idea, a great guy and the managing editor over at GABA, so if you're looking for a college team to follow or want to finally accept that your college team sucks and cheer for a real team(here's looking at you Georgia fans) head on over and check them out.
Until next week, enjoy!