BBQ Turkey Tails with Hoisin Sesame Glaze

if pigs could fly this would be the

PORK BELLY BITE OF THE BIRD.

"the last thing over the fence is the best bite of the bird"

TRUST ME !!!

this is not anything like the semi tough roasted turkey tail from your Thanksgiving Turkey.

IT IS FAR BEYOND.

you must try a turkey tail...

BUT it must be properly cooked.

i have posted about these before, but i feel i have not done the "tail" justice.  after quite a few years of cooking and sharing the turkey tail experience with any willing participant, i thought i better post again to get the message out there and add a few more de-tails...har har har

IN A NUT SHELL...

the goal is to simmer the tails in some good flavorful homemade stock for about 2 1/2 to 4 hours, until very fork tender.  then marinade them over night and BBQ them the next day with a nice char on the fatty bits smothered in a savory finger licking glaze.

HOW TO COOK, BBQ and EAT TURKEY TAILS

FIRST YOU'LL NEED...

12-15 turkey tails, as many as you can find !

chicken stock (see-NOTE), enough to fill pot and simmer your chosen amount of tails

1 big Tsp Mexican oregano

1 tsp cumin

1 tsp chili powder

1 onion quartered

4-6 smashed cloves of garlic

put every thing into a large stock pot.  bring to a boil and then to a simmer for about 2 1/2 to 4 hours, depending on the size and amount of tails.  sometimes i let mine go for the full 4 hours.  they are hard to ruin, but must be cooked until tender.

remove from heat.  remove tails from broth.  strain broth and save for yummy viscous stock.

NOTE...i save my roasted "Costco" chicken carcasses in the freezer for this event.  i throw everything in even if it's frozen, add a little water, aromatics and slowly heat it to a boil, then lower to a simmer.  the stock you end up with will be rich, viscous and delicious.

AFTER THE FIRST COOKING YOU'LL NEED...

"Soy Vay" Hoisin Garlic Sauce (or marinade/sauce/glaze of choice)

a sprinkle of cumin, chili powder and salt

sesame oil

sesame seeds (after grill)

chili garlic sauce and pickled ginger to serve.

YES...those little holes are where the big turkey feathers sprout from.  occasionally the tail has not been cleaned of every single feather and you might find a "nib" or two that you'll need to manually pull out (after braising, before grilling).  run your finger along the edges of the tails and check for any feather follicles that were left "behind" (PARDON THE PUN!) in the plucking.  you will feel any imperfections.  they should slip out.  it's kinda weird.  place warm tails in a tupperware ( i guess a ziplock baggie would work) and sprinkle with cumin, chili powder and a little salt.  put in fridge uncovered until chilled, then cover for over night marinade.(see photos below)

GRILLING...

now...this goes against grilling rules, BUT it's okay to put these on the grill straight out of the fridge.  it will even help keep them together.  they will warm through by the time you are done.  make sure your grill is clean and lightly greased.  fatty things with skin tend to stick.  put some more sauce on and try to continue putting sauce on as you grill to get a good sticky glaze going.  you want to sear both sides and occasionally stand the tails on end.  with long tongs, hold on and try to sear the fatty sides.  you can even lean them up against each other.  if you're a "griller", i don't need to tell you what your doing...right?

HOW TO EAT A TURKEY TAIL?...

above is an example of what you'll find.  there is quite a large tail bone that runs right through dividing the two unctuous nuggets.  if thoroughly cooked the two nuggets should separate from the bone very easily.

NOTE...please please don't be afraid of the fat....

think pork belly with wings.

eat one whole side in a single bite...like a big juicy meatball.  don't be timid.  just go for it.  for first timers, you can separate the nuggets from the bone.  the odd vertebrae might be a little scary for some.  for the less timid...hold the tail from tip to end and bite the whole side off...then, of course, suck the bone and ask for another!

ENJOY !

BELOW IS A JUST LITTLE VISUAL AID

the tails should be done in about 2 1/2 to 4 hours depending on the size.  give them the fork test.  the end vertebrae should easily pull off.  this batch was simmering for about 4 hours.  i doubt you can hurt them, so longer is better on a slow simmer.

put the warm cooked tails into a tupperware.  season with some dry ingredients and slather on some sauce (while they are warm).  let come to room temp and refrigerate over night.

above is a quick photo of my tails ready to go into the fridge and all the delicious stock.  this stock was so deep and rich. it was almost like a demi glace when done.  the tails definitely add to the viscosity of the stock, much like when grandma used to add in the chicken feet.

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Grilled Whole Red Tilapia and Striped Bass

RED TILAPIA

this is a beautiful fish. once again i have found another reason to drive all the way to my favorite Chinese market, 99 Ranch. the fish selection is so outstanding, always fresh, whole, live and/or filleted..and when you buy it whole they will clean it for you while you wait. i never even knew there was a RED Tilapia. grilled whole and stuffed with lemon, tarragon and garlic i found this unbelievably meaty, moist and so clean..beautiful white flesh. alas, i have no photo of the finished product because i am new to grilling whole fish and sorry to say this one didn't turn out so pretty in the looks department, but the flavors well made up for the loss in visual. next time i will be a little more generous with oiling the grill...woops...my bad...it's called GRILLING 101.

STRIPED BASS

i guess this is a typical grilling fish. as i googled around for ideas on whole fish, this is the one that most often came up. not sure why being that there are so many others to chose from. the bass was quite good and did hold up well to the grill. it's a little slimmer than the Tilapia and makes for a nice presentation. nothing really WOW about this fish...just a nice white fish that takes on flavors well. i stuffed this one with lemon, thyme and garlic.

don't be afraid of the whole fish...

NO, THEY DO NOT BITE.

the presentation can be excellent if your game. the bummer i find hard to deal with is the tiny little "no-see-um" bones. just when you think you've got the prefect bite...fish bone!... i know there is a skill to eating whole fish, but i have yet to conquer this seemingly difficult technique, although it won't keep me from trying. the flavor and moisture from cooking whole with all it's fatty omegas and those pesky bones really seems to make a difference.

Grilling Whole Fish

chose your fish wisely. trust your fish monger. i have found a few important things to look for when buying whole fish...
VISUAL...should look like it just flopped out of the water onto the ice.
the eyes should be clear not cloudy or marred.
the gills should be a nice fresh dark red and separate easily.
SMELL...if you question it at all, ask to inspect the fish and give it a good smell...if you smell ANYTHING don't buy it.
when you get your fish home inspect the inside and wash/cut out any bits that got left behind and dry it completely.
i found a great tutorial at ABOUT.com for the next few steps found here
follow these easy step by step instructions or at least read through it for some good info.
choose some good flavors for your stuffing. there are so many possibilities. some nice fresh herbs and a few lemon slices is always quick and simple. i chose to sew my fish closed with a needle and cooking string, but it's not necessary if you handle your fish with care.

in conclusion...
oiling the grill is most important
don't forget to salt and pepper the inside
AND slash the fattest part of the fish on the outside for even cooking
learning how to serve the whole fish is equally important.
here are a few helpful sites to check out.
How to eat a whole fish #1
How to eat a whole fish #2

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BBQ Frog Legs

let me just start by killing the myth that frog legs taste just like chicken.

i don't know where you get your chicken from , but...

THEY DO NOT TASTE JUST LIKE CHICKEN

they are, however, worth the challenge...if you're up for it. i've been wanting to get my hands on some of these ever since i went to the LA County Fair last year and had deep fried frog legs (as seen here). i read about the vendor in the LA Times and drove out there all by myself just to get some of these infamous legs..and deep fried no doubt! (of course i went for the chocolate covered bacon too...click here for pics) it was worth the trip just to say i ate Frog Legs from Chicken Charlies at the LA County Fair. i know i'll go again this year for a second round. the BBQ aroma as you drive up is mesmerizing in itself...here's a little more from last year's excursion.

like i said...these are worth a try, but be ready to bring some flavor to the table. i found that they really don't have much flavor. if anything they tasted just a bit fishy? the chicken reference is true with the texture. the actual taste is like a bland fish...kind of nondiscript...kind of watery. mine were bought frozen (where on earth was i gonna find fresh legs besides the Back Bay) so that could have affected the flavor. i could almost liken it to Talapia that was frozen and not thawed/dried properly. so far doesn't sound too good...huh? don't get me wrong, i liked them, however, i will once again be eating them alone. not such a big hit at the dinner table with Big Al and Fancy P. Big Al used to catch them as kid in Michigan and eat them all the time so i thought he might get a kick out of these (pardon the pun), but i guess he's had his fill of frog legs for a life time and doesn't really want to see them again. oh well, i can't wait to try them again. i bought 2 packages and i think i might do the typical fried method next.

for my first go around i just wanted to throw them on the BBQ. i must admit, i knew i wanted to get a photo in so i went the easy route. i googled around and found all sorts of ways to cook these little legs, but i thought if everybody says they taste like chicken, well then, i'll treat them like chicken.

i chose the Hoisin Garlic glaze by "Soy Vay". if you haven't tried this particular sauce i suggest you get some. it's found in the Asian section. one of the favorites around here is pork tenderloin, sliced and marinated in a ziploc for a few hours then put on the grill...same thing with chicken or just brush a little on your salmon, swordfish or shrimp.

oh...the small pic to the right is one way to protect the little skinny calves and feet from getting too cooked. i read this suggestion and wrapped one, then quickly abandoned the idea after it felt like i might be getting too one on one with the legs...you know what i mean?...i have found that when cooking strange things such as ears, tails, trotters and the like...you just don't want to get too too involved with the preparation. it becomes less of a meat and more of a question..."can i really be eating this?"

not such a great photo above, but just a reminder that they shouldn't be on direct heat for the full cooking time. i put them on direct heat to get some grill marks, then moved them to the foil untill i thought they were done. whoose to say when they are "done". since i'm just a tad inexperienced with the frog legs i had to guess...it's like chicken...right? i bet i could have left them on a bit longer. maybe it would have removed some of the moisture or watery texture i was talking about. next time if i BBQ them again, i think i'll use alot more glaze as well...maybe even marinade them first because like i said...they need some flavor.

FROG LEGS...

below are just a few of many sites i found helpful...

the wrapped legs easy BBQ recipe
easy Cooks.com sautee recipe

Emeril Lagassee does Frog Legs

step by step-typical fried frog legs

nutritional facts

where to find?...most likely you will find them in an Asian market. if you live in So. California i suggest to high tail it to a 99 Ranch Market near you. so much FUN!!! click HERE for locations in the Los Angeles area

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BBQ PIG TAILS...really ugly, but really tastey

quite possibly the ugliest thing i have tried to date.

BUT i must tell you, a little funny to admit... i've actually cooked these twice now..i think i secretly like them. they're kinda sinfully delicious...

once again, i was perusing the meat section of my favorite Mexican market and i came across these babies all nice and freshly packaged...couldn't pass them up. i had seen a post a while back, i wish i could remember whose, about pig's tails and i was flabbergasted..i mean really amazed, that someone could take such an ugly pig-part, cook it and then eat without laughing so hard that you could even swallow...

i'm not quite sure why the tails are butchered this way, sliced through all the way 'till the tip, because it makes them a bit difficult to eat (AND painfully phallic!). maybe i just don't have the correct pig tail know-how, but as you can see from my past experience with oxtails here and turkey tails here, i'm not the new kid on the block when it comes to tails. i suppose it's a way to get the BBQ heat to the meat AND the fatty outer layer crispy at the same time. hmmm...

tell me these babies are not s shocker to look at...

i wasn't sure i could even go through with the purchase.

look at THEM!!!

what do YOU think they resemble?

here is the recipe i used as a guidline
8 pig tails, rinsed
6 cloves garlic, halved
1 onion, coarsely chopped
1 teaspoon red pepper flakes, or to taste
1 teaspoon salt

i also added 1 quartered onion, 2 cut carrots, 2 stalks cut celery

cumin, chili powder, oregano...really anything you think would be flavorful.

DIRECTIONSPlace the pig tails in a large stock pot, and fill with enough water to cover. Cover the pot, and bring to a boil. Boil for 10 to 15 minutes. Drain, and clean the pot of any debris, then return the tails to the pot and cover with cold water. (this step i find important. i have started to do this with other odd animal parts i'm not fami;iar with or that have alot of bone such as large beef ribs) Bring to a boil again, and season with onion, red pepper flakes and salt. Boil for about 2 hours, or until the tails are almost falling apart.
Preheat the oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
Drain the pig tails, and place them on the roasting pan. The stock from the tails may be used to cook turnip greens, cabbage or black-eye peas.
Roast the tails for 30 to 40 minutes, until the tails pop and sizzle and the skin browns. Take care when opening the oven door. Allow the tails to cool, and serve with your favorite side dishes.

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BBQ TURKEY TAILS...i'm not kidding

this is just one of those things i absolutely could not pass up...and kinda glad i didn't.

TURKEY TAILS...

i mean, have you ever?!

would you ever?

could you ever?

I DID ! and i'd do it again. problem is, i have never, and might not ever, see these for sale again. i just couldn't pass them up. something so odd and so ugly will always catch my attention. lately i've been scaring myself (and others) with my quest for the odd, the ugly, the out of the ordinary...the..."are you REALLY gonna eat that?" type of foods.

let's just talk about these two nuggets of pure turkey goodness...

these two bites could possibly be the best bites of the whole turkey, could be because they are such a rare find and hard to obtain, but what ever, i found them delicious.

also, check out this funny little skeleton of the tail.

i find it so strange to think that ol' Tom's big huge turkey pride plume comes from this little fat nub. well, actually i have never thought about it at all.

just to clarify...i didn't set out to BBQ turkey tails. i was fixin' to grill up some legs and wings when i came across the tails. here's a great way to BBQ some turkey and keep it really moist, cooked all the way through, without charing the outside.

MOIST BBQ TURKEY(works really well w/BEEF RIBS too)

nothin' fancy, nothin' to it

you'll need a pretty big pot

i usually throw in 1 large onion

4 smashed cloves garlic

2 cut stalks celery

2 carrots cut

(the following is approx., i never measure)

1 T. tarragon

1 T. oregano

1 T. thyme

1 tsp. chili powder

1 tsp. cumin

some cayenne

garlic salt

kosher salt

bring everything (meat included) to a boil, then turn down to a simmer.

turkey is about 1 - 1 1/2 hrs

beef ribs about 2 hrs.

basically season as you would some yummy broth, because after i remove the meat i like to reduce the liquid and use as a base to many other things. this last batch i had some beef ribs in as well and the broth reduced down to LIQUID GOLD.

when the meat is done (fork tender-not falling off the bone) remove from broth

i like to let it cool just a bit, then apply your favorite BBQ sauce (while warm) and let rest for a bit...i'm usually lighting the grill and preparing sides...

when the grill is very hot put meat on, close lid to infuse smokey-ness..continue to grill all sides of meat with good grill marks while closing lid between turns...might sound like intro to grilling 101, but that's how my grilling goes. you're not actually cooking the meat any more, you're just getting that grill flavor going. (hopefully your grill is well seasoned)

it ends up tasting like you grilled the meat through the whole cooking process, but it turns out really moist and you're insured it is cooked all the way through.

i know it's not rocket science, but the meat turns out perfect every time.

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