Back from Alaska and Seattle

My wife and I just returned from a 7 day cruise on the Norweigian Star to Alaska. It all started with an overnight flight from Honolulu to Seattle, a few hours in Pike’s Farmer’s Market and then off to Alaska.  We stopped in Juneau, Skagway, Ketchican and Victoria.  Perhaps some photos and trip reports will be up soon 🙂

Oh Montreal

Tired of always using Lawrys, I’ve decided to find some steak rubs to liven up the party.

The Montreal rub is wonderful, give it a try on your next grilling event.

2 teaspoons garlic powder
4 teaspoons coarsely ground coriander seeds
2 tablespoons coarse salt (sea salt preferred)
4 teaspoons dill weed
4 teaspoons paprika
4 teaspoons cayenne pepper
4 teaspoons fresh ground black pepper (coarse)

Kalua Turkey

Most of you know last Thanksgiving our turkey was cooked in a Hawaiian Imu overnight and was so moist, smokey flavored, and delicious that I couldn’t wait to do it again.

Well, I’ve done it — ths time without the Imu. Directions follow.

1) Find yourself a good sized turkey. Since it’s just the wife and I, a turkey breast was fine.

2) Wash the turkey, pat dry, and remove all the innards.

3) Rub in Hawaiian salt (coase sea salt) inside and out.

4) Rub 1/4 to 1/2 a bottle of Mesquite Liquid Smoke.

5) In a deep baking dish, lie 360 degrees worth of foil in every direction (so you have a big flower like circle).

6) Obtain some ti leaves, wash, debone, and lay in a circle on the foil.

7) Place the seasoned turkey on the ti leaves, wrap the ti leaves around the turkey, hold in place while you wrap the aluminum foil up over. You want to use enough foil to where no steam will escape in the cooking process. I used 12-14 sheets of long aluminum foil.

8) Bake in preheated oven at 350 for two hours, then reduce to 225 and cook for 5 hours.

9) Throw your knives away, just use a fork and, if you are a successful chef, the turkey will fall apart right there on the baking pan.

10) Last but not least, take all leftover juices and pour over the shreded turkey Season with hawaiian salt as needed and (if really needed) add a little more liquid smoke.

Happy early gobble gobble day.