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BBQ ideas  This thread currently has 1,884 views. Print Print Thread
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Peppermint Twist
Tuesday, May 28, 2013, 5:46pm Report to Moderator Report to Moderator

Gatherer; iNfj; BTD/GTD aficionado; lost 97 lbs
Kyosha Nim
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P.P.S.  Two final little points:  Ruthie, I would not use cooking spray, that stuff is nasty.  Just brush your grill as gcg suggested with oil/schmaltz/some kind of FAT prior to use.  Second point, Empire brand is kosher, yet imho uses very poor quality ingredients and usually has additives in their frozen meats.  Still, I see your quandry, as that may be the only kosher brand available to you, and since you follow Jewish law, kosher meat trumps organic/possibly purer and/or higher quality in other ways, if you can't have both.  Still, I just wanted to alert you to the fact that, if you scrutinize the label on Empire frozen poultry, often there are, like, solutions or other additives snuck in there.  But I can see where that might be the only choice for you in terms of kosher meat, so I do understand.  Back to the cooking spray:  that needs to GO.  Go with a good quality oil or natural animal fat.


"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

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ruthiegirl
Tuesday, May 28, 2013, 6:10pm Report to Moderator Report to Moderator

SWAMI O+ Gatherer, Healing from Fibromyalgia
Kyosha Nim
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The  ground turkey (and I NEVER  buy the 99% lean kind!)has "natural flavorings" added. I emailed the company and they verified that the "natural flavorings" are nothing more than rosemary oil, which is compliant for all of us.

I'm not about to mix ghee into ground turkey, because that would no longer  be kosher. Poultry counts as "meat" in Jewish law, but fish does not. Meat and dairy products can't be combined in kosher foods, even meats (such as turkey) that are not from mammals.

I wouldn't mix chicken fat into my turkey burgers because I'm also feeding these to my type B son.

I've had great results with frying turkey burgers, as well as with using ground turkey to make meatballs. I may just use less ground turkey over the summer, and resume buying it when I'm ready to cook indoors again. We had good results cooking chicken cutlets on the grill, and I'm sure the same technique would work just as well with turkey tenderloins. I cut the meat into strips, coated in seasoned olive oil, cooked right on the grill, then served with honey mustard sauce. Cooking with the honey mustard sauce didn't work so well- cooking with just the olive oil (and spices) works better, then use the sauce at the table.


Ruth, Single Mother to 19yo   O- Leah (in Israel for the school year), 17yo O- Hannah, and  12yo B+ Jack


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Peppermint Twist
Tuesday, May 28, 2013, 6:50pm Report to Moderator Report to Moderator

Gatherer; iNfj; BTD/GTD aficionado; lost 97 lbs
Kyosha Nim
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Quoted from ruthiegirl
The  ground turkey (and I NEVER  buy the 99% lean kind!)has "natural flavorings" added. I emailed the company and they verified that the "natural flavorings" are nothing more than rosemary oil, which is compliant for all of us.

Excellent!  Good for you, too, for emailing the company--it is good when companies we buy from realize that we CARE about the ingredients and are reading the label and making decisions based on it.  Rosemary oil actually sounds rather beneficial to my semi-trained ear...if what they tell you is to be believed...what, I'm a skeptic/cynic, what can I tell ya?
Quoted from ruthiegirl
I'm not about to mix ghee into ground turkey, because that would no longer  be kosher. Poultry counts as "meat" in Jewish law, but fish does not. Meat and dairy products can't be combined in kosher foods, even meats (such as turkey) that are not from mammals.

Oooops--I didn't think*   !  Sorry about the ghee suggestion!  I LOVE san_j's schmaltz idea so much more anyway.

* (I knew turkey counts as meat, for sure, but for some reason, I was thinking of ghee/butter as an animal fat and not associating it as "dairy", even though it is fat from the milk--DUH.  My bad!)


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ruthiegirl
Tuesday, May 28, 2013, 8:11pm Report to Moderator Report to Moderator

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Kyosha Nim
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It can be hard to keep all the kosher rules straight when you don't live it. My own grandmother suggested we serve meat and dairy at separate tables at my bridal shower, totally not "getting" that they can't be served at the same meal, no matter how many tables you use! (Her health was declining rapidly by that point. She died less than a year after my wedding.)


Ruth, Single Mother to 19yo   O- Leah (in Israel for the school year), 17yo O- Hannah, and  12yo B+ Jack


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gulfcoastguy
Wednesday, May 29, 2013, 12:21am Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from Peppermint Twist

I cook a lot of ground turkey (not on the grill, but I use ground turkey a lot) and, last time I bought some, I accidentally bought the packages labeled "99% lean" instead of "94% lean".  Ruthie, what a difference that 5% fat makes!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!  I will NEVER buy the 99% lean again.  I managed to optimize it by putting more olive oil than I usually use in the frying pan, AND adding some vegetable stock once it started browning, all in a DESPERATE attempt to keep it from drying out too much.  It turned out okay but nowhere near as good as the 94% lean.  Why would ANYONE other than perhaps a Type A1 secretor EVER want 99% lean turkey meat?  Why not just buy shredded cardboard instead and be done with it?  But I digress:  my point is, the less fat is in there, the more it is going to not hold together well.  So go for ground turkey with at LEAST 5% fat in it, you don't want any of this 99% lean nonsense, that is like some last vestige of the dangerous low-fat/fat-free food era, which mercifully long ago went slinking out of the room with its discredited tail between its legs.

One thing you could also do is add a smidge of ghee mixed with olive oil (the ghee will give the olive oil a much higher smoke point) to the ground turkey and mix it in before forming the patties.  Good luck and happy grilling!  



Shredding carrots in a food processor and mixing it into the burger seems to help it hold togather and adds moisture. That's one of the things in the meatloaf recipe that Cpcat67 gave me five or six years ago. Here it is from recipebase  http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1401
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Peppermint Twist
Wednesday, May 29, 2013, 7:33pm Report to Moderator Report to Moderator

Gatherer; iNfj; BTD/GTD aficionado; lost 97 lbs
Kyosha Nim
Posts: 11,018
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Age: 52
Quoted from ruthiegirl
It can be hard to keep all the kosher rules straight when you don't live it. My own grandmother suggested we serve meat and dairy at separate tables at my bridal shower, totally not "getting" that they can't be served at the same meal, no matter how many tables you use!

Well, thanks for your graciousness at my brain fog.  
Quoted from gulfcoastguy
Shredding carrots in a food processor and mixing it into the burger seems to help it hold togather and adds moisture. That's one of the things in the meatloaf recipe that Cpcat67 gave me five or six years ago. Here it is from recipebase  http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1401

Brilliant, gcg, thanks!  What I could do is use one of my fave staples, broccoli and carrot slaw!  I keep a bag or two of the raw, julienned "broccoli slaw", as it is called (though it really is broccoli and carrot) in my fridge.  It is SO versatile!  It is absolutely heavenly in stir-fries, as a pasta substitute, and boiled up with a pot of basmati brown rice.  Cooked up, it would be great for adding moisture to turkey burgers.  


"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

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gulfcoastguy
Friday, May 31, 2013, 11:57pm Report to Moderator Report to Moderator

B to Bnonnie to Nomad, the journey continues
Kyosha Nim
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I made more Morrocan Spiced Turkey Legs with a garlic-honey glaze tonight. I was supposed to carry them to a picnic in Louisiana tomorrow but that got canceled on the hostess's end, plumbing emergency. They were allready brined. Now I've got 6 turkey legs. The dog can have the one that hit the patio floor.
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Jane
Monday, June 3, 2013, 6:48pm Report to Moderator Report to Moderator

Kyosha Nim
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GCG, you always make me laugh.  
Someone said something earlier in the thread about ground buffalo.  I do it on the grill all the time - you just have to cook it faster - 3 to 3 1/2 minutes a side is all it takes.  I preheat the grill and just add a pinch of seasalt and ground garlic and they are awesome.  Usually buy 1 pound and cook all four and keep the leftovers for lunches to take to work.  I eat them on millet rice bread or bhutanese red rice bread toasted with a dash of DL Jardine's salsa and arugala or baby spinach.  Same thing with grassfed beef except that they take a little longer.  
Years ago we used to parboil chicken breasts before doing them on the grill so that they would get done more quickly.  
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