Pellet Smoked Turkey Legs
Everyone loves smoked Disney turkey legs and we searched the inter webs for the best Disney style recipe. We found most recipes to vary from each other and it started to seem like nobody really knows the recipe, just like KFC’s secret herbs and spices. So we’re not going to claim this recipe to be the actual Disney formula, but it is a mashup of a few good ones with our own spin on the spices and steps. This recipe is easy but it does take some time from start to finish. You will need to make a brine and soak the turkey legs overnight in that mixture. This adds a great level of flavor to the meat and helps to keep the meat moist. After the brine, you should dry out the turkey legs in the refrigerator overnight to give the skin a less chewy texture. This last step is optional but plan for 1 to 2 days of prep work before the actual cook.
Man That’s Cooking
Ingredients
- 4 turkey legs
Brine
- 1 gallon water
- ½ cup kosher salt
- ½ cup brown sugar
- 1 tbsp dried thyme
- 1 tbsp dried sage
- 1 tbsp dried rosemary
- 1 tsp allspice
- 1 tsp paprika
- 1 tsp nutmeg
- 1 tbsp black peppercorns
Directions
Boil 1 gallon of water along with all of the listed brine ingredients. Allow the brine to boil for a few minutes then turn off the heat. Remove the pot from the burner and allow the liquid to cool for 1 hour. You can add ice in a large zip seal bag to speed up the cooling process but do not add ice directly to the brine because this will dilute the solution. When the liquid reaches a medium warm temperature, add it to an 8 quart container and place it in the refrigerator for several hours.
When the brine reaches refrigerator temperature (around 32F) then add the turkey legs to the brine. Place the brine back in the refrigerator overnight or at least 12 hours.
After the brine phase, wash off the turkey legs then place them on a sheet pan with a cooling rack. Pat the turkey down with paper towels to absorb as much liquid as possible. It is important to dry off the skin as much as possible to prevent rubbery skin texture. If you have time, place the turkey legs back in the refrigerator overnight and this will circulate air around them which dries off the skin.
When you are ready to cook, preheat your smoker to 230 using apple wood pellets. Spray the turkey legs with duck fat to act as a binder and skin browner. Apply smoked paprika, onion powder, black pepper, and kosher salt on all sides.
Place the turkey legs on an upper rack in your smoker and let them cook for an hour. After an hour, flip them over and then spray them down with duck fat. Check the temperatures and move around any legs from hot areas to cool areas if needed. Repeat these steps until you get close to 165 F, then increase the heat to 300F. Higher heat will help tighten up the skin. Continue cooking until the turkey legs reach around 175F. This should take around 3 hours.
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Italian Pasta Salad
Italian Pasta Salad
Cookouts and get togethers need a crowd pleasing side dish to compliment the main course. This recipe produces nearly 6 pounds of deliciousness for everyone except vegans. This recipe is American inspired so your Nonna’s true Italian recipe still reigns supreme. But with that said, these ingredients should be easy to find in most USA grocery stores. You can prepare most of the recipe ahead of time and cook the pasta on the final day. Combine everything together and you get one hearty and tasty dish.
Man That’s Cooking
Ingredients
- 1 pound rotini pasta
- 8 oz mozzarella balls
- 8oz pepper jack cheese
- 9oz genoa salami
- 6oz pepperoni
- 1 pint cherry tomatoes
- ½ red onion
- ½ green pepper
- ½ cup halved kalamata olives
- ½ cup sliced pepperoncini
- ½ cup parsley
Dressing
- ½ cup olive oil
- ¼ cup white vinegar
- 2 tsp Italian seasoning
- 1 tsp dijon mustard
- ½ tsp salt
- ½ tsp black pepper
Directions
First, cook the pasta following the instructions on the package. Typically you should boil 4 – 6 quarts of water. Add salt and the pasta then boil for 7 – 8 minutes. Drain the pasta and allow it to cool.
Slice the cherry tomatoes in half or thirds if they are large. Dice half of a red onion and dice half of a green pepper. Add everything into a large mixing bowl. Add the sliced kalamata olives and sliced pepperoncini. Next, cut the salami and pepperoni into small cubes and add it to the bowl.
Next cut the mozzarella balls in half and add them to the bowl. Cut the pepper jack into small cubes and add to the bowl.
Prepare the dressing by combining the ingredients into a jar then seal the jar. Shake until everything is well combined.
Pour the pasta into a 9 x 13 foil pan. Pour the diced ingredients from the large mixing bowl.
Mix everything together while incorporating the dressing. Top with chopped parsley.
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Loaded Smashed Mashed Potatoes
Loaded Smashed Mashed Potatoes
In a world of mashed potatoes dominated by Joel Robuchon’s perfect French mashed pommes de terre recipe, we bring you a somewhat polar opposite. This is a hearty rustic flavor rich expression of what a potato truly can become. Ok enough fluff, this is a simple easy to make recipe that will compliment anything you are cooking up for the holidays or a special weekend meal. The main goal of this recipe is to mix chunky bits and skins of the potato into a dairy and bacon infused mashed potato experience. All of the non potato veggie chopping steps and cheese shredding steps can be done ahead of time allowing you to stress less on the holiday. And when you make this recipe not only is it an easy win but you might be elected master chef for your next family gathering.
Man That’s Cooking
Ingredients
- 4 – 5 (3 pounds) russet potatoes
- 3 garlic cloves
- 3 green onions
- 1 stick butter
- 1 cup heavy whipping cream
- 8 oz sharp cheddar cheese
- 2 sprigs fresh thyme or rosemary
- 12 oz bacon
- 1 tablespoon salt
Directions
Wash then cut the potatoes into about 6 large chunks. Leave the skins on and make sure all chunks are relatively the same size. Place the potatoes in a large pot, add the salt, and cover with water. Bring to a boil on high heat and then reduce heat to medium and maintain a simmer. Cook 15 – 25 minutes until potatoes are tender when stuck with a fork or knife. Drain the potatoes and let them drip dry for a few minutes before adding them back to the pot with the burner off.
While the potatoes are cooking, slice the bacon into bits and fry it in a skillet on medium heat. When the bacon grease starts foaming and the bits are turning brown, remove the bits with a slotted spoon and place them on layered paper towels.
While the bacon is cooking, thinly slice the green onions, setting aside some of the green ends for a topping later on. Mince the garlic cloves. Mince the fresh thyme. Hand shred the block of cheddar cheese.
In a skillet at medium heat, add about ¼ tablespoon of butter. Fry the onions for about 3 minutes, then add the garlic and thyme or rosemary. Continue cooking for 2 minutes, then reduce the heat to low. Add the remaining butter, whipping cream, and about half of the cheese.
Combine the skillet contents, the remaining shredded cheese and bacon bits into the pot with the potatoes. Using a potato masher, partially mash the potatoes, leaving some large chunks. Stir everything together until all is incorporated. Top with the green onions that were set aside.
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Lentil Soup
Lentil Soup
On a cold day or even in the middle of summer, lentil soup is always a pleasure to eat. This soup is easy to make and you can prep ahead of time all the chopping work. It freezes nicely for several months and it can stay refrigerated for up to a week. If you like lentil soup but never made it before, you will be surprised at how delicious this home made version will taste. And it totally blows away lentil soup in a can, there is just no competition.
Man That’s Cooking
Ingredients
- 8 cups vegetable broth (2x 32 oz containers)
- 16 oz package dried lentils
- 14 oz crushed tomato
- 4 stalks of celery
- 4 stalks of carrots
- 1 yellow onion
- 2 cloves garlic
- 2 dried bay leaves
- 1 teaspoon dried thyme
- 1 lemon juiced
- 1 cup chopped baby spinach
- 1 chicken bouillon cube
Directions
First dice the onions, carrots and celery. Add olive oil to a stockpot and heat it on a burner at a medium temperature. Saute the onions, celery, carrots and thyme. Mince the garlic, then add it to the stockpot and saute it for 1 minute.
Add the vegetable broth and bouillon cube to the stockpot. Next, wash the lentils and remove any rocks and debris. Add the lentils and crushed tomatoes to the stockpot. Bring everything to a boil (about 5 minutes), then reduce the heat to medium low. Simmer for 30 minutes covered with a lid.
After 30 minutes, use an immersion blender to puree the soup part way. You can use a regular blender if you don’t have an immersion blender, but just pulse a few cups of the soup. Add the chopped greens and lemon juice then cook with the lid slightly open for at least 30 minutes. Salt and pepper to taste.
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