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PrintDeco Features: Sparky's Roadside Barbeque
Posted: 12/04/12
Archived Reports:
Thanksgiving isn't the only time you sit around a table oohing and aahing over a juicy bird. With the holidays around the corner, it's time to start thinking about the main meal. And if you can't decide what to serve you can serve it all at once thanks to a couple of local bar BBQ gurus.
Let's talk turke duck here comes a food story that is sure to fill you up and you don't want to play chicken with this one.
HANS SEITZ: "Its a turducken-but we like to call it a chicken, inside a duck inside a turkey with stuffing."
The guys behind Sparky's Roadside Barbeque in Downtown Miami are masters of poultry inside of poultry inside of poultry.
KEVIN KEHOE: "Its a Louisiana thing brought over by the French and they do it for family holidays or whatever. Turducken is kind of a staple."
Here's the skinny on turducken it's a turkey with a layer of stuffing then a duck. another layer of stuffing then a chicken and some more stuffing.
HANS SEITZ: "They all lend themselves to each other because the fat from the duck lend its self to the chicken. which lends it self to the turkey and its kind of like self basting from the inside."
No bones about it, it works because most of it's de-boned.
KEVIN KEHOE: "The turkey is the only one with bones. The turkey still has its leg bones and its wing tip The duck inside and the chicken inside don't have any bones at all."
Layered up it doesn't look like a bunch of birds a needle and thread brings it all back together.
HANS SEITZ:: "Doctor may I start suturing."
Once this feast of plenty is sewn together...you'd never know there's poultry a' plenty inside.
HANS SEITZ: "Sew it all up and turn it over so it resembles a nice turkey and but it has a surprise in it a couple of surprises in it."
They rub it down with Sparky's signature rub and send it to the smoker. But the way to go is to pick up cook it at home...And serve it piping hot.
KEVIN KEHOE: "We can give it to you raw and we'll give you instructions on how to cook it at home or we can cook it for you the day bf and you can just do it that way. You can heat it up."
The whole thing serves about 12 to 14 people. Vegetarians excluded.
HANS SEITZ: "Its quite delicious-i don't know how to explain it other than its perfectly roasted polutry-all three of them."
If you want to order a turducken for your holiday meal Sparkys is taking orders until December 20.
Happy and filling holidays from Deco Drive
FOR MORE INFORMATIONl
www.Sparkysroadsidebarbecue.Com
305-377-2877
HANS SEITZ: "Its a turducken-but we like to call it a chicken, inside a duck inside a turkey with stuffing."
The guys behind Sparky's Roadside Barbeque in Downtown Miami are masters of poultry inside of poultry inside of poultry.
KEVIN KEHOE: "Its a Louisiana thing brought over by the French and they do it for family holidays or whatever. Turducken is kind of a staple."
Here's the skinny on turducken it's a turkey with a layer of stuffing then a duck. another layer of stuffing then a chicken and some more stuffing.
HANS SEITZ: "They all lend themselves to each other because the fat from the duck lend its self to the chicken. which lends it self to the turkey and its kind of like self basting from the inside."
No bones about it, it works because most of it's de-boned.
KEVIN KEHOE: "The turkey is the only one with bones. The turkey still has its leg bones and its wing tip The duck inside and the chicken inside don't have any bones at all."
Layered up it doesn't look like a bunch of birds a needle and thread brings it all back together.
HANS SEITZ:: "Doctor may I start suturing."
Once this feast of plenty is sewn together...you'd never know there's poultry a' plenty inside.
HANS SEITZ: "Sew it all up and turn it over so it resembles a nice turkey and but it has a surprise in it a couple of surprises in it."
They rub it down with Sparky's signature rub and send it to the smoker. But the way to go is to pick up cook it at home...And serve it piping hot.
KEVIN KEHOE: "We can give it to you raw and we'll give you instructions on how to cook it at home or we can cook it for you the day bf and you can just do it that way. You can heat it up."
The whole thing serves about 12 to 14 people. Vegetarians excluded.
HANS SEITZ: "Its quite delicious-i don't know how to explain it other than its perfectly roasted polutry-all three of them."
If you want to order a turducken for your holiday meal Sparkys is taking orders until December 20.
Happy and filling holidays from Deco Drive
FOR MORE INFORMATIONl
www.Sparkysroadsidebarbecue.Com
305-377-2877
