Happy Halloween 🎃👻

[Skidude]

Happy Halloween, everyone!

We're getting set for the trick or treaters around here!

This has been curing overnight, and in a few hours it goes on the smoker.

About 5 hours, low and slow, for "Disney" style Turkey/Chicken legs.

Kids love eating em' Parents love that kids get something other than candy..

It's been a tradition here for 7 years, with plenty of repeat customers

Last year's batch, once finished..

 

[limy845T4RD]

Skidude said:

Happy Halloween, everyone!

We're getting set for the trick or treaters around here!

This has been curing overnight, and in a few hours it goes on the smoker.

About 5 hours, low and slow, for "Disney" style Turkey/Chicken legs.

Kids love eating em' Parents love that kids get something other than candy..

It's been a tradition here for 7 years, with plenty of repeat customers

/

Last year's batch, once finished..

/

That looks fantastic — have a great Halloween!

 

[BNLFL]

Delicious. Yesterday a camera crew interviewed me about our decorations, the neighborhood's decorations, and Trick or Treat. Last year we had more than 300 kids.

 

[cheaperseeker]

What a wonderful tradition! Those look tasty!

 

[cheaperseeker]

Would you be open to sharing the recipe?

 

[Calm Logic]

BNLFL said:

Delicious. Yesterday a camera crew interviewed me about our decorations, the neighborhood's decorations, and Trick or Treat. Last year we had more than 300 kids.

Is that the term kids use nowadays?

 

[Skidude]

cheaperseeker said:

Would you be open to sharing the recipe?

The brine/cure itself is fairly straightforward.

1.5 cups Kosher salt

2 cups light brown sugar

2 gallons fresh water

Just 1-2 quarts gets heated to dissolve the dried seasonings, then you cool it down with the remaining fresh water and stir it all together well.

Keep it to 24 hours max, go easy on the curing salt, and rinse afterward.

Here's where I branch off with my own version — Disney puts in peppercorns and herbs, while I went with:

2 tablespoons Prague powder (cure)

2 tablespoons Orange pepper

plus 5-6 oranges, quartered.

Before it hits the pit, it gets rinsed, dried, and coated with a rub.

The rub is the standard mix — paprika, garlic powder, onion powder, pepper. No salt in the rub since the brine/cure already covers that.

 

[spanky2026]

For years now, we've gotten no more than 3-4 Trick or Treaters. The big Trunk or Treat events and those over the top neighborhoods pull all the kids away these days. So I just switch the porch light off and put on scary movies. Sigh...

 

[plant_lady]

That looks delicious! Wishing everyone a happy Halloween!

 

[Calm Logic]

Skidude said:

The brine/cure itself is fairly straightforward.

1.5 cups Kosher salt

2 cups light brown sugar

2 gallons fresh water

Just 1-2 quarts gets heated to dissolve the dried seasonings, then you cool it down with the remaining fresh water and stir it all together well.

Keep it to 24 hours max, go easy on the curing salt, and rinse afterward.

Here's where I branch off with my own version — Disney puts in peppercorns and herbs, while I went with:

2 tablespoons Prague powder (cure)

2 tablespoons Orange pepper

plus 5-6 oranges, quartered.

Before it hits the pit, it gets rinsed, dried, and coated with a rub.

The rub is the standard mix — paprika, garlic powder, onion powder, pepper. No salt in the rub since the brine/cure already covers that.

/

I'm honestly stunned — I had no idea lemon pepper had a sibling. Plus that shade fits Halloween perfectly.

 

[Flash-BCR]

Calm Logic said:

Is that the term kids use nowadays?

I was going to ignore it, but I appreciate you speaking up...lol

 

[BNLFL]

Calm Logic said:

Is that the term kids use nowadays?

That one's aimed at me.

Appreciate it, Buddy. You can probably tell where my head's at. And like I've said before, my brain outruns my fingers and I usually don't glance at the keyboard.

Calm Logic said:

Is that the term kids use nowadays?

 

[BNLFL]

BNLFL said:

Delicious. Yesterday a camera crew interviewed me about our decorations, the neighborhood's decorations, and Trick or Treat. Last year we had more than 300 kids.

If it crosses my mind, I'll take some photos and record a video. Last year I completely forgot to. I'll have my phone hooked up to a large Bluetooth speaker pumping out spooky Halloween audio.

 

[PurpleSage]

BNLFL said:

Delicious. Yesterday a camera crew interviewed me about our decorations, the neighborhood's decorations, and Trick or Treat. Last year we had more than 300 kids.

I just pictured you whirling into the camera's view like a cyclone, grunting and growling your answers, then whirling back out. It's early. I'm only halfway through my morning coffee.

 

[Skidude]

PurpleSage said:

I just pictured you whirling into the camera's view like a cyclone, grunting and growling your answers, then whirling back out. It's early. I'm only halfway through my morning coffee.

That could be right

 

[PurpleSage]

Skidude said:

The brine/cure itself is fairly straightforward.

1.5 cups Kosher salt

2 cups light brown sugar

2 gallons fresh water

Just 1-2 quarts gets heated to dissolve the dried seasonings, then you cool it down with the remaining fresh water and stir it all together well.

Keep it to 24 hours max, go easy on the curing salt, and rinse afterward.

Here's where I branch off with my own version — Disney puts in peppercorns and herbs, while I went with:

2 tablespoons Prague powder (cure)

2 tablespoons Orange pepper

plus 5-6 oranges, quartered.

Before it hits the pit, it gets rinsed, dried, and coated with a rub.

The rub is the standard mix — paprika, garlic powder, onion powder, pepper. No salt in the rub since the brine/cure already covers that.

/

I'll keep an eye out for this. Orange pepper is new to me — I only knew about lemon pepper. It sounds amazing.

 

[Skidude]

PurpleSage said:

I'll keep an eye out for this. Orange pepper is new to me — I only knew about lemon pepper. It sounds amazing.

Roasted chicken is another thing I've tried it with.

A little goes a long way, I'll say that much.

Citric acid, crystalized orange, and orange oil are what it's made from; it can be over powering.

For marinade it should work great, and a light dusting on fajitas, chicken, or fish.

 

[Flash-BCR]

Skidude said:

Roasted chicken is another thing I've tried it with.

A little goes a long way, I'll say that much.

Citric acid, crystalized orange, and orange oil are what it's made from; it can be over powering.

For marinade it should work great, and a light dusting on fajitas, chicken, or fish.

/

Found it on Amazon.....just placed my order!....Appreciate it!....

 

[RetCurious]

Skidude said:

The brine/cure itself is fairly straightforward.

1.5 cups Kosher salt

2 cups light brown sugar

2 gallons fresh water

Just 1-2 quarts gets heated to dissolve the dried seasonings, then you cool it down with the remaining fresh water and stir it all together well.

Keep it to 24 hours max, go easy on the curing salt, and rinse afterward.

Here's where I branch off with my own version — Disney puts in peppercorns and herbs, while I went with:

2 tablespoons Prague powder (cure)

2 tablespoons Orange pepper

plus 5-6 oranges, quartered.

Before it hits the pit, it gets rinsed, dried, and coated with a rub.

The rub is the standard mix — paprika, garlic powder, onion powder, pepper. No salt in the rub since the brine/cure already covers that.

View attachment 14147

Just to be clear, I'm assuming you mean Prague powder #1 (Instacure)?

 

[PurpleSage]

Skidude said:

Click to expand...

I'd love to see a photo of how you wrap those Disney legs when you hand them out to the goblins. I'm really curious.