Smoked Spatchcock Turkey

posted in: Poultry, Turkey | 0
Smoked Spatchcock Turkey
Smoked Spatchcock Turkey

Smoked Spatchcock Turkey - Every year before Thanksgiving I take advantage of my local grocery store when they put their turkeys on sale which are actually "Loss Leaders". In case you're not familiar with a loss leader it's a pricing strategy where a product is sold at a price below its market cost to stimulate other sales of more profitable goods or services. This year I purchased 4 turkeys at 54¢/lb. Considering the multitude of meals a 14 lb turkey provides us it turns out to be a superb bargain. We're the type of people who enjoy turkey year round instead of just around the holidays. I find that frozen turkeys are just as good as fresh turkeys ... Be sure to always defrost your turkey in the refrigerator. This should take 3 to 4 days.

Spatchcocking is a technique not limited to only chickens - I highly recommend you use it on other poultry as well. I've spachcocked chickens, Cornish hens, and Turkeys with excellent results. My variation of spachcocking is to only remove the backbone and splitting the breast bone in order to flatten the bird. I like to keep the bone in - this helps to keep the breast meat moist.

Hickory Smoked Turkey
Hickory Smoked Turkey
Smoked Spatchcock Turkey
Resting Spatchcock Turkey

Spatchcock the turkey and remove any excess fat. Carefully pull back the skin around the breast and quarters of the bird. Rub roasted garlic extra virgin olive oil under/on the skin. Season the turkey under/on the skin with "Poultry Seasoning" (page 170 of my cookbook, (The Wood Pellet Smoker and Grill Cookbook). Wrap the seasoned spatchcocked turkey in plastic and refrigerate for 4 hours.

Preheat your wood pellet smoker-grill to 180ºF using CookinPellets.com 100% Hickory wood pellets. Smoke the turkey for 2½ hours before increasing the grill temperature to 325ºF. Cook the turkey until the internal temperature reaches 170ºF at the thickest part of the breast. Rest the turkey under a loose foil tent for 20 minutes before carving ... for planning purposes only - it took about 5½ hours to cook (30 min preheat/4½ hours cook/20 min rest) ... Enjoy!

Christmas Pork Butt

posted in: Pork | 0
Christmas Pork Butt
Christmas Pork Butt
Seasoned Pork Butt
Seasoned Pork Butt

Christmas Pork Butt - Why a Pulled Pork Butt on Christmas? Why not! Ever get tired of the same thing every Christmas? Well then next year try Hickory smoking a nice little 8 pounder for your Christmas meal like I did this year. I really wanted to smoke a boneless 5 pounder but my local grocery store only had bone-in 8 pounders available ... Oh well, better planning next year will fix that.

Start by trimming the fat cap and any silver skin from your pork butt. A common misconception, in My Humble Opinion, is that you should leave the fat cap on or trim it down to 1/4 inch because it will baste the pork butt with magical flavors! NOT ... all the fat cap does is prevent the formation of that beautiful flavor infused bark that we all love.

Rub your trimmed pork butt with roasted garlic extra virgin olive oil and season it with "Jan's Original Dry Rub" (page 168 of my cookbook, The Wood Pellet Smoker and Grill Cookbook). Wrap the seasoned pork butt in plastic and refrigerate overnight.

Preheat your wood pellet smoker-grill to 235ºF using CookinPellets.com 100% Apple Mash wood pellets. Smoke the pork butt for 3 hours before increasing the grill temperature to 375ºF. Cook the pork butt until the internal temperature reaches 160ºF. Remove the pork butt and double wrap it in heavy duty foil. Return the pork butt to your grill until it reaches an internal temperature of 205ºF.

Wrap the foiled pork butt using two towels and allow it to rest in a closed cooler for 2 -3 hours (FTC) before pulling. Be careful when pulling because your pork butt will still be extremely hot!

Hickory Smoked Mini Meatloaves

posted in: Beef, Pork | 2
Hickory Smoked Mini Meatloaves
Hickory Smoked Mini Meatloaves

Hickory Smoked Mini Meatloaves - Ever since my first meatloaf in a wood pellet smoker-grill I've smoked too many of them to count. I've done two pounders, 1 pounders, and now I've added mini meatloaves to that list. Right now I'm stocking up my freezer with smoked goodies for an upcoming RV trip. Since meatloaf is my all time favorite comfort food I wanted to make sure to add it to our menu options.

Meatloaf Smoke Ring
Meatloaf Smoke Ring
Smoked Meatloaves Resting
Smoked Meatloaves Resting

You can use your favorite meatloaf recipe or better yet use mine. I guarantee you'll enjoy it.

Ingredients:

  • 1 lb of Jimmy Dean Regular Pork Sausage
  • 1 lb of Hamburger (80/20 is a good mix)
  • 1 small finely diced red onion
  • 2 eggs
  • 1 cup Italian bread crumbs
  • 1 tsp granulated garlic
  • 1 tsp salt & 1 tsp pepper
  • 3/4 cup of tomato sauce
  • Mix all ingredients and separate meatloaf mixture into 3 equal portions. Form each portion into a loaf shape

Instructions:

  • Preheat your wood pellet smoker-grill to 180ºF using cookinpellets.com Premium Perfect Mix wood pellets
  • After smoking the meatloaves for an hour bump the pit temperature to 350ºF
  • Finish cooking the meatloaves until the internal temperature of the loaves reach 165ºF
  • Rest the loaves for 15 minutes loosely under a foil tent ... Enjoy!!
Seasoned Meatloaves
Seasoned Meatloaves
Meatloaves after 1 hour of Smoke
Meatloaves after 1 hour of Hickory

Pulled Smoked St Louis Ribs

posted in: Pork | 0
Pulled Smoked St Louis Ribs
Pulled Smoked St Louis Ribs

Pulled Smoked St Louis Ribs - These smoked St Louis ribs were "fall off the bone" and not "bite off the bone". Therefore, in order to make it easier to eat, I decided to pull the ribs. Either way the ribs were to die for! I topped the ribs off with a side of Cole Slaw and fried shredded Brussels Sprout in order to make it a scrumptious low-carb meal.

Seasoned St Louis Spare Ribs
Seasoned St Louis Spare Ribs
Hickory Smoked Spare Ribs
Hickory Smoked Spare Ribs
  • Peel off the membrane from the back of the St Louis rib racks
  • Rub the ribs on both sides with roasted garlic extra virgin olive oil
  • Moderately dust the ribs with "Pete's Western Rub" (page 169 of my cookbook, The Wood Pellet Smoker and Grill Cookbook)
    • Preheat your wood pellet smoker-grill to 180ºF using cookinpellets.com Premium Perfect Mix wood pellets
    • Smoke the ribs for an hour at 180ºF
    • Bump the pit temperature to 250ºF and cook/smoke the ribs for an additional 4 1/2 hours
    • Rest the ribs for 15 minutes
Hickory Smoked Spare Ribs
Hickory Smoked Spare Ribs

Smoked Dry Rubbed Tri Tip Steak

posted in: Beef | 8
Smoked Dry Rubbed Tri Tip Steak
Smoked Dry Rubbed Tri Tip Steak
QB Club Tri Tips

Smoked Dry Rubbed Tri Tip Steak - Over the last few decades I've cooked and been part of cooking hundreds if not thousands of Tri Tips either at home, on the road with my RV, and as a member of the Ripon Quarterback Club serving Tri Tip sandwiches at the local high school home football games. The club still grills 200 to 400 lbs of Tri Tips a game depending on the expected size of the crowd. We grilled the Tri Tip according to classic Santa Maria methods. Either way, the results are simply delicious!

Oddly enough I have never known a Tri Tip Roast to be called a Tri Tip Steak! But who knows why Costco has chosen to calling it a steak instead of a roast. No matter what Costco chooses to call these roasts I have smoked/cooked them in a multitude of ways but no method is easier than just a straight smoking recipe. When picking my Tri Tips I never buy anything below choice grade. That's why I always purchase the majority of my meat Costco. It's hard to beat their quality and price.

Beef Loin Tri Tip Steak
Beef Loin Tri Tip Steak
Dry Rubbed Tri Tip Steaks
Dry Rubbed Tri Tip Steaks
Smoked Trisket

While checking out the label I noticed that Costco is being quoting USDA guidelines for Tri Tip internal temperatures ... They recommend grilling the product to a minimum internal temperature of 160ºF ... yes, you read correctly - 160ºF! What a waste of good meat that would be. Most people cook their Tri Tips to a temp of 130º - 145ºF. I prefer 145ºF which is perfect for our family as the photo below shows.

But if you choose to go beyond an internal temperature of 145ºF then I highly recommend you cook your Tri Tip as a "Trisket" ... a Trisket is basically a Tri Tip cooked like a Brisket and is taken to an internal temperature of 200ºF. Try it sometime and you'll be surprised just how delicious it is!

Smoked Tri Tip Steaks
Smoked Tri Tip Steaks
Sliced Tri Tip
Sliced Tri Tip

When it comes to smoking a Tri Tip my smoked Dry Rubbed Tri Tip Steak recipe is as simple as it comes.

  • Start by using Choice Tri Tip Steaks (Roasts) - about 2.5 lbs each
    • If you don't purchase peeled Tri Tips then trim the fat cap off and any silver skin
  • Rub the Tri Tips with roasted garlic extra virgin olive oil (glue for dry rub)
  • Season the Tri Tips moderately with my Pete's Western Rub (page 169 of my cookbook, The Wood Pellet Smoker and Grill Cookbook)
  • Wrap the seasoned Tri Tips in plastic and refrigerate for 4 hours
  • Preheat your wood pellet smoker grill to 235ºF using cookinpellets.com Premium Perfect Mix wood pellets
  • Smoke the Tri Tips at 235ºF for approximately 2 1/4 hours till the internal temperature reaches 145ºF
  • Rest the Tri Tips loosely under a foil tent for 15 minutes before slicing against the grains
    • Be aware that Tri Tips have multiple grain directions

Like I said ... "Easy Peasy"

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