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Experiment in the Art of Turduckenism

Sunday, November 23, 2008 from 6:00 PM - 9:00 PM (CT)

Chicago, IL

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Ticket Information
Ticket Type Sales End Price Fee Quantity
Turducken Enthusiast Ended $45.00 $1.12 Sold Out
Event Details

Photo by David Hammond

Photo by David Hammond

 

You love Turducken.

Learn some butchering, brining, seasoning, and roasting.

Efrain Cuevas has been making turduckens for the past 6 years. His 2008 Turducken earned 5th place in the Anything but Pork competition at the 2008 Memphis in May International BBQ Championship.

The party starts at 6pm with some grub:

  • Pumpkin Empanadas, local pumpkin
  • Turkey and Dumplin Soup, Illinois turkey
  • Sweet Potato Pie, local urban sweet potatoes
  • Hot Mulled Cider, from Seedling Growers, Michigan

Then we'll be discussing rubs, brining, and past turducken stories. Chef Efrain will demonstrate the process: butchering, assembly, stuffing. You'll get tips, recipes, and rub to take home, so you'll be ready to make a turducken anytime, anywhere.

 

No culinary experience necessary.

This is a BYOB event.

 

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Contact ChEfrain for event and ticket information.