Truffle Stuffed Smoked Turkey Recipe - Steven Raichlen's Project Smoke

Рет қаралды 33,199

Steven Raichlen - Official YouTube Channel

7 жыл бұрын

As seen on Season 3 of Steven Raichlen's Project Smoke.
Get the written recipe here: barbecuebible.com/recipe/truf...

Пікірлер: 21

@masomaker 7 жыл бұрын

Steven is the reason I became a food-crazed, weekend-grilling warrior. Can't get enough! Thanks for this recipe, I hope to give it a try.

@marylandman12 7 жыл бұрын

this is so perfect for thanksgiving, the only problem is that the truffles is a pretty expensive to buy, but I will save just to get it. very awesome video.

@openmythirdeye 7 жыл бұрын

Wow that's quite the egg. How much does that beast weigh?

@nickrogue96 2 жыл бұрын

What kind of watch are you wearing?

@corey1792 4 жыл бұрын

Where did you get this cooker?

@tjgames8488 7 жыл бұрын

Yummy

@Joshua-hz3cl 3 жыл бұрын

"A couple shots of vodka"

@davidjohnston351 5 жыл бұрын

Okay I'm going to be the one to ask how much did that truffle cost

@johnsheehan977 5 жыл бұрын

Probably about $60

@kikomura5247 7 жыл бұрын

where did you buy your fleece jackets at?

@dougrussell1926 4 жыл бұрын

I didn't catch what type of wood you used for smoke

@v9237 4 жыл бұрын

❤️

@tommyroberts867 7 жыл бұрын

Love your videos. But when you keep putting your hand on the grill we know it's not hot lol

@brandonnelson4164 4 жыл бұрын

He’s using a Komodo Kamado. They are insulated with a double wall construction. Those grills will be 300+ f inside and snow will accumulate on the outside. That’s partially why that’s a $10K US grill.

@darren767 6 жыл бұрын

is there a reason why Americans don't pronounce the 'h' in herb?....not having a go, just wondering!!!!!!

@LouisJasper 5 жыл бұрын

Just to piss off europeans.

@johnsheehan977 5 жыл бұрын

Every time I smoke skin on poultry the skin becomes inedible and leathery.😠☹

@dankpelt 4 жыл бұрын

It's all about cooking at a higher temp than you usually smoke low and slow on. 275-325 will still get smoke and the skin will be edible. That said, I heavily prefer my Weber kettle with a vortex for skin on poultry.