“People think focus means saying yes to the thing you’ve got to focus on. But that’s not what it means at all. It means saying no to the hundred other good ideas that there are. You have to pick carefully. I’m actually as proud of the things we haven’t done as the things I have done. Innovation is saying no to 1,000 things.” – Steve Jobs

Smoked Turkey On the Big Green Egg

Bonus Brine and Butter Rub Recipe

Smoked Turkey finished in foil

Smoked Turkey finished in foil

This is the most complete and delicious recipe for you to Brine your Bird, Make a Butter Rub and Smoke a Turkey on your Big Green Egg!  This recipe is based on a 10# Turkey to smoke, but you can use any size that your Egg will hold.  

On the Turkey selection a couple things are important.  First make sure to get a fresh bird – not Frozen.  The “Fresh” Turkeys are flash frozen but only have a thin layer of ice, instead of frozen solid like the “Frozen” Turkeys.  It is ideal to get your Turkey a day early and refrigerate it until your brine is prepared.

First cook the Brine and Turkey Butter.  Refrigerate both.

Maple Whiskey Brine Recipe

  1. 1/2 gal apple cider and 750 ml of Whiskey (Jack of Course)
  2. 1 gal water (and add water if you need to in order to submerge the bird in the brine)
  3. ProTip: if you make 3 gallons of brine increase the Water – not the Cider or whiskey.  You’ll the whiskey to drink if you’re smoking a turkey that large to deal with your guests!

Bring the Brine Mixture to a Boil then add the below.

  1. 2 cups kosher salt (ProTip: Salt and Sugars below are in proportion of 1:1 cup/gallon finished brine.  EX. 3 gallons of Brine need 3 cups of Salt and Sugar)
  2. 1 cup white sugar, 1 cup of Dark Brown Sugar (Substitute for the Dark Brown is Dark Molasses in the 16oz. size)
  3. Orange Peel Zest from 3 oranges per 3 pounds of Turkey
  4. Also added some Rosemary and Thyme and a good bit of cracked black peppercorns.

Chill the Brine (Pro Tip: use an ice bath to expedite chilling) to let the spices combine.

To Brine it – Submerge bird in bag for 16 – 24 hours.  Make sure the entire bird is submerged even if you need to put a brick on it to keep it from floating (ziplock bag the brick).  

Turkey Butter Rub

Take herbs (thyme, oregano, garlic powder, cayanne, and salt/pepper) and put them into a few sticks melted butter. (Pro Tip: Pour into small paper cups the fridge to harden.) Thanks to @elysewelch for this!

Once your Turkey is Brined, Rinse very well and pat dry with paper towels.

Then you take that once hardened butter and rub on top and underneath the skin between meat and skin as the grill is heating up.  Unlikely that you will use the entire Butter Rub so save the rest to float in the water pan (below).

The Big Green Egg – this is actually the easy part!   

Set up your BGE normally with Lump charcoal and about a 1/2 dozen Pecan Wood Chunks on top once the fire is lit.

Install the Place Setter, legs up (ProTip: make sure one of the legs is centered between the lid hinge this is the hottest part of the BGE and this will diffuse that extreme heat), on top sits an aluminum lasagna pan full of water and whats left of your Butter Rub, then grill rack on top. (Pro Tip: use hot tap water to help stabalize the EGG temp faster.)  Stabilize at 245.  It’s important to bring temp up slowly – not fast – lest you heat it too hot, then it’s hard to bring back down.

To prepare the Brined, Rubbed Turkey to smoke, fold the wings up under the neck, tie the legs together and place on grill rack breast up with the neck near the hinge, legs near the handle. (Pro Tip: Allow 20 mn/lb for smaller birds, up to 30 mn/lb for larger birds).

DON’T OPEN THE EGG.  This is really the easiest part of the entire process – don’t cave to the temptation, just leave it closed.

Smoke-cook the turkey until Meat Temp in the breast hits 165 degrees. Remove and let rest and bird should continue to cook to 175 degrees. 

Wrap in aluminium floil then towels and place in a cooler and allow to settle for a up to a few hours.  Once you remove it from the foil let it settle for 1/2 hour before you carve it – that seems to let the juices settle and the flavors steep.

Carve, drink wine and give Thanks!

Feel free to leave you comments below.

Yummy Turkey

Yummy Turkey on my Table!

The Value of Getting the CCIM Designation

The Value of Getting the CCIM Designation

CCIM Logo

 

CRE – A Foreign Language

When I started in commercial real estate, 10 years ago, I had construction sales experience (sold concrete for 3 years) and residential real estate sales experience, and what I thought was a basic understanding of commercial real estate. How quickly that changed on my second day when I attended a meeting with Francis Rentz, CCIM. He and the client were speaking a language that was foreign to me (load factor, Cap Ex, Op Ex, TI’s, Cap Rate, IRR) I knew right then I needed some education. I decided that getting the CCIM Intro course would be a smart move, so I enrolled the very next week.

CCIM – The Relationships & Instructors

I completed the course work, my portfolio of qualifying experience, took the comprehensive exam and succeeded in getting the CCIM designation within two years. It was one of the best things I Getting the CCIM designation is a valuable accomplishmenthave ever done. Since that time the CCIM mantra (Come for the knowledge, stay for the business) has definitely rang true. I met, stayed in contact, and have done deals with my fellow students from those classes. One of the most valuable experiences during the process was the quality of the in class instructors. Each class is led by two or three instructors who are not only great teachers but also successful commercial real estate practitioners. The real world experience that they share in the class room was my favorite part of each course.

Getting the CCIM Designation

CCIM members close more than $200 billion in transactions annually. There are approximately 13,000 members in over 1,000 markets in 30 countries around the world. Of the more than 150,000 commercial real estate professionals in the United States, an estimated six percent hold the Certified Commercial Investment Member (CCIM) designation.

Known as the “ PhD of Commercial Real Estate” To earn the designation, one must meet the following requirements:

Complete the designation curriculum, which includes the following courses: Financial Analysis for Commercial Investment Real Estate, Market Analysis for Commercial Real Estate, User Decision Analysis for Commercial Investment Real Estate, Investment Analysis for Commercial Investment Real Estate, Ethics Course, Negotiation Workshop
Submit a portfolio of qualifying experience before taking the final comprehensive exam.
Pass the Comprehensive Exam.
I continue to “stay for the business” through my involvement with CCIM, by having served as President and the current Vice President of the Florida Panhandle Chapter.

 

This post originally appeared on tBL member SVN Southland Commercial’s blog SVN Southland Commercial Blog and TheBrokerList Blog and is republished with permission.

Rental Rates Reach Record-High Levels as Retailers Grow

Colliers International | Charleston, SC Q2 2015 Retail Research & Forecast Report

johnorr.com blog heading final

Rental Rates Reach Record-High Levels as Retailers Grow

Key Takeaways

  • Retailer interest remains strong, supporting new construction throughout the market.
  • Declining vacancy and increasing development costs are driving rental rates to historically-high levels.
  • Demand for retail space exceeds existing inventory.
  • Residential growth and recent job announcements are driving suburban growth while tourism remains beneficial for downtown retailers.
  • Gross retail sales are up over the previous year in Charleston and Dorchester counties.

Market Conditions

A growing residential population, improving economy, favorable demographics and tourism are supporting significant growth throughout the Charleston, South Carolina retail market. The second quarter of 2015 ended with a vacancy rate of 5.1% for the market, down from 5.5% the previous quarter.  Absorption has been limited in recent quarters given the few options for space.  Retailers want to locate along prime retail corridors with high-traffic and visibility.  As space at these desirable locations becomes increasingly difficult to find, many retailers are backfilling vacant space or signing leases for new centers, which remain under construction.  New construction coupled with increasing land and development costs are yielding higher rental rates than those seen in the past.