Foodie Chap With Chef Jim Modesitt of 'Big Jim's BBQ'
Raised in San Rafael, around his dining room table sharing food and good times. Jim Modesitt grew up watching his mother prepare traditional American dishes for her family. Jim learned that great food is a result of combining passion for good food and respect for the ingredients.
Working in the restaurant industry for several years Jim has developed his own unique style of creating original dishes in addition to his restaurant experience, Jim has worked in construction remodeling several restaurants here in the Bay Area.
Chef Jim has won several awards for BBQ and just recently 1st a Place Pork Ribs San Francisco ,1 st Place Tri Tip Redding 2014, King of the Que Competition Blues and BBQ San Rafael 2014 and was chosen and filmed the TV show BBQ Pit-Masters 2013 (When Pigs Fly) and won "Best Pork Ribs."
He offers award winning entrees, delicious side dishes, tasty salads, and tender, juicy meats. Jim's cooking has a traditional southern flavor with a unique blend of San Francisco gourmet. He has taken a part-time passion and turned it into a full-time love affair. He is committed to a high quality standard of barbecue products his meats are slowly smoked to tender and tasty finish.
Owner and self seasoned epicurean, Jim has 20 years tucked under his apron. His array of specialties range from savory ribs with spicy rub to delicate smoke seafood that will tantalize and stimulate your senses. Chef Jim's ability to create specialty barbecue meats comes from not only passion but also years of experience.
Chef Jim brought his one man cooking show to Noe Valley, San Francisco and the home of Britt and Tommy Basso for our Foodie chap chat. He made a terrific dish, perfect for the holidays - "Apple Jalapeño Brined & Hickory Smoked Turkey."
This dish puts me instantly in the Holiday spirit, the perfect recipe for my favorite time of the year. Good food shared with those near and dear and counting our blessings for all we have. Jim shares his recipe with us below.
Enjoy the dish for your holiday dinner and hear more of Jim's story in our tasty talk. You might also consider taking one of Jim's BBQ classes, perhaps you and your honey or a group of pals or co-workers. You won't be disappointed.
HAPPY HOLIDAYS!
Cheers, Liam!
Chef Jim Modesitt's Apple-Jalapeño Brined
and Hickory Smoked Turkey
Ingredients:
- 2 quarts apple juice
- 1 pound brown sugar
- 1 cup kosher salt
- 2 tbsp black peppercorns
- 5 mandarin oranges quartered
- 4 jalapeños cut up (I've used up to 6 for a stronger flavor ) recommended
- 4 oz fresh ginger, thinly sliced
- 15 whole cloves
- 6 bay leaves
- 8 cloves garlic smashed and quartered
- 14-16 lb pound turkey
- Olive oil, for brushing turkey
Directions:
In a large saucepan over high heat, bring apple juice, brown sugar, jalapeño, garlic, ginger and salt to a boil, stirring to dissolve the sugar and salt. Cook for 1 minute, remove from heat, and let cool 30 min.
In a 5 gallon plastic bucket combine 3 quarts of ice water oranges, ginger, cloves, and bay leaves then add the apple juice mixture and stir.
Remove and discard the fat and skin from the turkey cavity. Rinse your turkey and drain then submerge the turkey in your brine. If necessary, top with a heavy pot to be sure it is completely submerged. Refrigerate for 12-24 hours or place the bucket in a ice chest filled with ice.( that's easy right ?)
Follow your grill's instructions for using wood chips and chunks (soak chips in water for at least 30 minutes prior and /or chunks for 2 hours) Add your wood every 20-30 min. Set up the grill or smoker for cooking over medium heat 260-275 degrees ( all grills and smokers are different )
Remove the turkey from the brine and pat with paper towels until very dry. Leave your turkey on the counter for 20 min to bring to room temperature.
I save some of the brine mix to stuff your turkey with 4 garlic, a bay leaf, 5-6 cloves, 2 slices of orange, jalapeños one piece of ginger and one fresh 6 inch sprig of rosemary - then brush the turkey with oil, and place on a roasting rack set inside a heavy-gauge foil pan. Cook indirectly over medium heat. (Omit this step if you you are using a smoker just place on grill grates.)
When the wings are golden brown, about 60 minutes, wrap them in aluminum foil to prevent them from burning. Brush the rest of the turkey again with oil. When the turkey breasts are golden brown, about 2 hours, cover the turkey with aluminum foil to prevent the skin from getting too brown. ( only on a gas grill) The turkey is done when its juices run clear, the internal temperature is about 165 degrees F I can tell you that 12 to 14 minutes per pound. 3 1/2 -4 hours your turkey should be done.
Transfer the turkey to a platter, cover with aluminum foil and let rest 30 minutes before carving. Please enjoy this recipe!!
You can reach Chef Jim Modesitt at bigjimbbq.com