I usually give away the legs and thighs of my birds to anyone willing to take them as I've never really cared for the meat. I do love me some breast though :D
I decided to try some thighs a bit differently and they turned out quite well.
I cut the meat off the bone, sprinkled cajun seasoning & salt all over them, tossed in the pressure cooker, covered with water, and let it perk for over an hour. I then put them in the crock pot and poured in a bottle of KCMP Honey flavored BBQ sauce and let that simmer a while.
Em em good.
(http://i2.photobucket.com/albums/y26/Reloader01/2012-04-02_12-05-46_205.jpg)
that looks good
I might have to try that one myself.
You should have enough for everyone to try after your TX trip.... :icon_thumright:
looks good....
Thats how I mainly do snow geese. Put them in a slow cooker with apple juice and brown sugar for about 8hrs then drain. Shred the meat and add bbq sauce.
Looks yummy! :icon_thumright:
:TrainWreck1:
That looks good.
Man, if you have a pressure cooker....you don't need to cut the meat off of the bone. My wife puts in the whole leg and the back of the turkey and pressure cooks that for about 25 minutes. You can just pull the bones out and the meat stays in the cooker. Makes a killer soup that way.
That samich looks wonderful. It is an assault on the taste buds, because it looks like beef, but tastes like turkey. It messes with your mind. (At least mine)..
The pressure cooker is key. Without it, even the gravy is tough, when cooking thighs and legs..
I've been doing something very similar to that to legs and thighs for years. I always save them for this. It's WORTH IT!
After I filet the breast meat out. I leave the turkey laying on its back for the whole procedure. I skin the thighs and drumsticks while they are still on the bird. I then cut the thigh meat next to body until I expose each hip joint. Put a hand on each knee and push down hard spreading the thighs apart. You should be able to POP each hip joint with that action. You might have to grab the breast bone and POP one at a time. I cut the drumstick bones just above the joint with the leg with a set of limb pruners. I then clean it up and freeze the whole leg.
To cook it I just put the whole leg in a crockpot and cover it with water. I throw a couple chicken boullion cubes in there. Leave it in the crockpot on low overnight. When you fish the leg out the next morning you can pull all the tendons and bones out of the meat easily.
Chop up the meat. Add your favorite BBQ sauce and put it back into the crockpot.
Makes great Sandwiches!
I do the same here: http://oldgobbler.com/Forum/index.php/topic,21581.0.html Very similiar to what TheTwistedOne does.
Today I have the legs / thighs from this past Saturday's bird cooking.... planning on making a pot pie!
Looks like a good nap in the waiting!
All those ideas sound good. Never thought about the apple juice and brown sugar, that sounds really good.
TTO, That's how I skin mine as well.
John, No joke man, I had 16 legs and thighs to put up. I just sliced off chunks of meat off several before I froze them and made about 1/2 gallon of this BBQ. Gona hit it again for lunch today.
I like to smoke the whole bird with low heat for about six hours or until tender. I do brine the bird over night with salt, brown sugar and apple juice. I then inject the bird every where I can with apple juice before the smoking process begins. Bone the meat out and dig in!
:z-winnersmiley: You fellas are makin me hungry