Smoked 17 pound Turkey
Smoked 17 pound Turkey - Before leaving my Nephew to fend for himself, after giving him a few tips and tricks for his new Green Mountain Grills Daniel Boone, we smoked a fresh 17 pound Butterball Turkey for Thanksgiving. As you can see the gobbler turned out golden brown and if I may say so myself it was smoked/cooked to perfection. If you've never had smoked turkey then you don't know what you're missing. Best of all, it's extremely simple and wood pellet smoker-grills will provide you with fantastic results!
Not a big fan of allowing the drippings to cake on the bottom of the grill so we used what I call a "V" rack inside a foil turkey pan. If desired I can use the drippings for making gravy the old fashioned way rather than using a turkey gravy mix. Either way, it's all good - gravy for the smashed taters, stuffing, and smoked turkey.
- Trim any large excess fat chunks and some of the overlapping skin
- Rub extra virgin olive oil under and on the skin
- Rub McCormick Grill Mates Montreal Chicken Seasoning and Fagundes Seasoning under and on the skin
- Carefully wrap the seasoned turkey in plastic and refrigerate overnight
- Preheat your wood pellet smoker-grill to 225ºF using Hickory wood pellets
- Remove the turkey from the fridge while grill is preheating
- Smoke the fresh turkey for 2 hours at 225ºF
- After 2 hours, bump the pit temperature to 335ºF
- Pull the smoked turkey when the internal temperature at the thickest part of the breast reaches 170ºF
- Rest the turkey loosely under a foil tent for 15 minutes before carving
For planning purposes only: The 17 pound turkey took approximately 6 hours from start to finish (preheat, smoke, roast, rest) to reach 170ºF
Bacon Pork Loin
Bacon Pork Loin - Another opportunity to test drive my Nephew's new Green Mountain Grills Daniel Boone wood pellet smoker-grill. As I've said many times ... you can cook/smoke great meals on any pellet smoker-grill as long as you take the time to learn your grill. Having said that, I must confess that not all wood pellet smoker-grills are created equal - some are just better than others when it comes to controllers and overall design but once you've mastered your particular pit the results will be scrumptious. For their price range, Green Mountain Grills are a great value, their technology is first rate, and their support is very responsive and helpful.
Picked up an 8 pound Swift Premium Boneless Pork Loin at Costco and decided to roast the pork loin two ways. Half the old fashioned way and the other half wrapped in bacon. Let's face it, bacon always makes everything taste just that much better!!
- Cut 8 pound pork loin into two 4 pound roasts
- Trim excess fat and silver skin from both roasts
- Rub roasts on all sides with extra virgin olive oil and season with Head Country All Purpose Championship Seasoning
- Create a bacon weave using 1 pound of thin bacon
- Wrap one of the roasts with the bacon weave
- Wrap both pork loins in plastic and refrigerate overnight
- Preheat your wood pellet smoker-grill to 350ºF
- Use toothpicks to keep the bacon weave in place
- Roast the pork loins for about 2 hours until the internal temperature reaches 145ºF
- Rest roasts loosely under a foil tent for 15 minutes before slicing again the grain
Ravioli Lasagna - No, I did not invent the recipe for Ravioli Lasagna but I did tweak it some to enhance the recipe by adding my personal touch. First let me say that when you search "ravioli lasagna" you'll only get about 590,000 results!! Most of the recipes call for frozen cheese raviolis, ground beef, jar of spaghetti sauce, and shredded mozzarella cheese. My tweak was to see if I could make it more like a traditional lasagna. It was fun, easy, and SWMBO said it tasted like my lasagna ... mission accomplished! Served with a side of salad and toasted roasted garlic bread ... Bon Appétit
Started by making a quick pork sausage lasagna sauce: 1 lb Jimmy Dean pork sausage, onion, mushrooms, 15 oz tomato sauce, 14.5 oz stewed tomatoes, 6 oz tomato paste, garlic, garlic salt, seasoned salt, black pepper, and Italian seasoning. Simmered sauce for 45 minutes.
Sprayed 9"x11" foil pan with cooking spray and built up ravioli lasagna layers: Layered ⅓ of the sauce, 20 frozen cheese raviolis, mozzarella cheese, and a dab of ricotta cheese on each ravioli. Repeated a second layer of the ingredients. Topped the casserole with the remaining sauce and mozzarella.
Covered the ravioli lasagna tightly with foil and baked in a preheated 400ºF oven for 1 hours. Removed the foil and baked an additional 10 minutes till cheese bubbly and golden brown.
Tailgater Bacon Cheddar Sliders
Tailgater Bacon Cheddar Sliders - What an honor when I found out that one of the Appetizer recipes from my cookbook, The Wood Pellet Smoker & Grill Cookbook, was published in the September/October 2016 edition of the TAILGATER magazine.
Wood Pellet Grill Smoked Tri Tips
Wood Pellet Grill Smoked Tri Tips - What's better than a gourmet blend pellet smoked tri-tip roast? That's easy ... 4 smoked tri-tip roasts!!! While visiting my Nephew I helped him break in his new Green Mountain Grills Daniel Boone wood pellet smoker-grill. If you're fortunate enough to find tri-tips at your local butcher shop, grocery store, and/or big box store then you know how delicious tri-tip roasts are when cooked to perfection which for me is medium-rare and pulled when the internal temperature reaches 145ºF.
For a family dinner party we needed a lot of scrumptious sliced tri-tip. We visited his local Costco store and found cryovac peeled Choice grade tri-tips. Unfortunately they didn't have any USDA Prime tri-tips available as the meat department said they are unable to get Prime. Bummer cause I have it available at my Costco store. But there is absolutely nothing wrong with Choice grade tri-tips. Using my smoke/cook technique they turned out extremely tender, moist, and delicious!
- Trim any extra fat and/or silver skin from tri-tip roasts
- Rub roasts with extra virgin olive oil and Fagundes Seasoning
- Wrap roasts in plastic and refrigerate overnight
- Preheated Green Mountain Grill Daniel Boone with Gourmet Blend pellets to 225ºF
- Smoked the tri-tip roasts at 225ºF for an hour
- Bumped the pit temperature to 335ºF and cooked the tri-tips until the the internal temperature reached medium-rate (145ºF)
- Pulled the tri-tips and rested them loosely under a foil tent for 15 minutes
- Sliced the tri-tip roasts thinly against the grain on the bias (45º)
- Serve with your favorite sides ... Bon Appétit