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WhiteTrash BBQ -- Real Pit Barbecue from New York City. This is the story of a fire obsessed guy, living in Brooklyn, with a dream of producing award winning, competition busting, real Barbeque. Come live the dream as I compete around the country in the KCBS Championship Barbecue circuit.

Wednesday, August 20, 2008


Thanks to Kevin Lincoln founder of the NY BBQ Lover's Meetup Group, here are some pictures of the turduckhen we cooked on Saturday into early morning Sunday at the Hudson Valley Ribfest.

The Cajun Grocer supplied us with this magnificent bird or I guess I should say birds since a turduckhen is a semi-boneless turkey stuffed with a de-boned duck stuffed with a de-boned chicken.

Following the manufacturers and FDA's guidelines I cooked this bird to the recommended 165 degrees which in my opinion is over cooked. I(n the pictures, you can see where the heat overtook the skin in a few places. I should have pulled the bird off the cooker at 155 or so and let it rest until it reached it's proper temps. This bird was cooked over a charcoal and apple wood fire for close to 10 hours.

When I started cooking this bird, its internal temperatures registered a chilly 34 degrees!

This bird is still delicious, even a bit overcooked. Turkey, duck, chicken and two types of stuffing all meld into one incredible meal.

If you buy one of these birds, and I highly recommend that you do, remember it takes about 5 days to defrost one of these suckers in the refrigerator. Be prepared.

But also be prepared to have a fantastic and memorable meal. Every time I make one of these beasts it becomes the talk of the party.

Buy one. Now.

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At 1:20 PM, Anonymous Anonymous said...

Very Nice.


At 6:28 PM, Blogger The Davis' said...

i love it!! ONLY 1 place has these in Las Vegas & they do such a small # they 're hard to get. I don't think I could do it myself-WELL anyways. I've seen it done but...

ive added your link to my blog

At 5:38 AM, Blogger Rach said...

I've been making a turducken every Thanksgiving for the last four years and will make one again this year. I actually assemble the birds myself. The only thing I don't do is de-bone them. I call the butcher about a month ahead and order all three birds and have him de-bone for me. The only real challenge after that is stitching the turkey up, it definitely takes two people.


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