Smoked Spatchcock 14 lb Turkey
Ever since I stopped stuffing my turkeys and/or all poultry products (e.g. turkeys, chickens, Cornish hens) I've chosen to spatchcock them before smoking and cooking them low-and-slow. The stuffing issue comes down to safety concerns which have to do with salmonella and other bacteria. Salmonella can come from eggs in stuffing or from the interior surface of the turkey's cavity. If the bird is removed from the wood pellet grill before the stuffing reaches 165°F, some bacteria could remain alive and make diners sick. Actually, if you cook the stuffing outside the turkey it's no longer "stuffing" - it's "dressing". These days, I like to simplify my sides by using 'Stove Top Stuffing' - Easy Peasy!
A spatchcocked turkey is fantastic for even and fast cooking. By removing the backbone, the turkey is smoked flat, increasing the surface area of exposed meat this speeding up the smoking/cooking time. It makes it much easier to cook the white and dark meat evenly - meaning the breast will stay juicy.
Rubbed roasted garlic extra virgin olive oil under/on the skin before seasoning under/on the skin with Jan's Original Dry Rub (page 168 of my cookbook, The Wood Pellet Smoker and Grill Cookbook). Wrap the spatchcocked turkey with plastic wrap and refrigerate for at least 4 hours or overnight.
A spatchcock turkey can't physically fit on my Green Mountain Grills WiFi Controlled Davy Crockett so I used my MAK 2 Star wood pellet smoker grill. Preheat your wood pellet smoker grill to 180°F using CookinPellets.com Premium Perfect Mix wood pellets. Smoke the turkey for 2½ hours before increasing the grill temp to 325°F. Finish cooking the spatchcock turkey until the internal temperature reaches 170°F at the thickest part of the breast. Rest the turkey loosely under a foil tent for 20 minutes before carving ... for planning purposes only - It took about 5 hours to smoke/cook the turkey (30 min preheat / 2½ hours smoke / 2 hours @ 325°F / 20 min rest) ...
Served some smoked turkey dark meat with all the trimmings - Gravy, mashed taters, stove top stuffing, corn, and of course peas with pearl onions.
Smoked Meatloaf Pizza Style
Two of the best comfort foods on my list are Meatloaf and Pizza so what better way to enjoy a Veteran's Day dinner than combining the two into a Smoked Meatloaf Pizza Style. No, I wasn't able to actually combine a pizza crust and all the cheese, sauce, & toppings with a pound of Costco 88% lean beef hamburger with a pound of Jimmy Dean pork sausage so I did the second best. I chose to substitute my normal meatloaf tomato sauce ingredient with Extra Flavorful Ragú Homemade Style Pizza Sauce. That one change made all the difference in the recipe and gave the meatloaf that added pizza pizazz I was seeking to achieve. Give it a try ... I think you'll enjoy the results!
Ingredients: 1 lb 88/12% Costco Hamburger, 1 lb Jimmy Dean Pork Sausage, medium diced red onion, 2 eggs, 1 to 1½ cup Italian breadcrumbs, 1 tsp granulated garlic, 1 tsp garlic salt, 1 tsp black pepper, and 1½ cups Extra Flavorful Ragú Homemade Style Pizza Sauce.
Instructions: Mix all ingredients in a large bowl, separate mixture evenly into 2 meatloaves. Reserve ½ cup of the pizza sauce for later use to top the smoked meatloaves. Preheat your wood pellet smoker grill or a Green Mountain Grills WiFi Controlled Davy Crockett to 180ºF using CookinPellets.com Premium Perfect Mix hard wood pellets. Smoke the meatloaves at 180ºF for an hour before bumping the Davy Crockett pit temperature to 350ºF to finish the cook until the internal temperature reaches 160ºF. During the last 5 minutes of the cook, top the meatloaves with the pizza sauce. Rest the meatloaves loosely under a foil tent for 10 minutes before serving.
Served a couple delectable slices of the Smoked Meatloaf Pizza Style with a side of Potatoes Au Gratin and green beans. Turned out wonderful and will be on list of items to smoke again ...
Hickory Smoked Pork Tenderloins
Amazing how time flies when you're having fun! I couldn't believe that the last time I smoked a couple of Pork Tenderloins was at the end of May. I've cooked/smoked so many other items and spent weeks on the road in our RV that it was time to enjoy a couple more Pork Tenderloins again. When the COVID-19 first showed it's ugly head I visited Costco to stock up on as much varieties of meat as my freezer could accommodate. I even bought another stand up freezer and stocked it also. Got really lucky when I called Lowe's and found out they had 2 freezers left in stock. Try and find a freezer today. You'll soon learn that you're probably going to be out of luck for quite a while. Then my governor locked down the state, large shortages of everything starting occurring and I was very glad I stocked my freezers. Hopefully, the shortages won't occur again.
Trim excess fat and silver skin from the Pork Tenderloins. Rub all sides of the Tenderloins with roasted garlic extra virgin olive oil and season them liberally using my Pork Dry Rub (page 169 of my cookbook, The Wood Pellet Smoker and Grill Cookbook). Wrap the Pork Tenderloins in plastic and refrigerate for at least 4 hours or overnight.
Preheat your wood pellet smoker grill or a Green Mountain Grills WiFi Controlled Davy Crockett to 225ºF using CookinPellets.com Hickory hard wood pellets. Use a teflon grill mat to prevent the Pork Tenderloins from sticking to the grill grates. Smoke the Pork Tenderloins for 2 hours at 225ºF until the internal temperature of the Pork Tenderloins, at the thickest part, reach 145ºF. Rest the Smoked Pork Tenderloins loosely under a foil tent for 10 minutes before slicing against the grain and serving.
Hickory Smoked Chicken Breasts
I love the smell of Hickory in the afternoon! And what better way of enjoying the smell of Hickory than by using the pellets to smoke a couple of huge bone-in and skin-on Chicken Breasts. Picked up some healthy chickens from Costco a while back and cut them into breasts and quarters. Vacuumed sealed & froze them for future meals. Thawed out a couple of the breasts for this cook. By cutting up your own chickens, you can save a lot of big bucks ... Costco chickens are running around $1.09/lb. Compare that to your local supermarket.
I've found that the best way to cook your chicken breasts without drying them out is to always smoke/cook them with the bone-in and skin-on. They can sometimes be hard to find at your supermarket which is why you should buy whole chickens and cut up your own. Besides, chicken quarters should also be smoked/cooked with the bones-in and skin-on for best results.
Smoking chickens low and slow will result in rubbery skin unless you finish the cook at a high temperature to not only bring the internal temperature of the breasts to 170°F but to ensure that the skin is nice and crispy. I personally, love crispy skin on my chicken. If you're watching your carbohydrates then you'll be happy to know that the are 0 g of carbs in chicken breasts.
Chicken breast white meat can be boring so I prefer to season on and under the skin to maximize the flavor profiles. Rub extra virgin olive oil on and under the skin before seasoning the breasts on all sides with my Poultry Seasoning - page 170 of my cookbook - The Wood Pellet Smoker and Grill Cookbook. Wrap the seasoned chicken breasts in plastic wrap and refrigerate for 4-5 hours.
- Preheat your Green Mountain Grills WiFi controlled Davy Crockett Grill or your wood pellet smoker grill of choice to 225ºF using CookinPellets.com Hickory hard wood pellets.
- Smoke the chicken breasts for an hour at 225ºF
- After an hour of smoke, bump your pit temperature to 400ºF and continue cooking for approximately 1 hour until the internal temperature at the thickest part of the chicken breast reaches 170ºF
- Rest the crispy skinned Smoked Chicken Breasts loosely under a foil tent for 10 minutes before serving
Smoked Tri tip
I never get tired of smoking and eating Tri Tip roasts!! Over the years I've read where many people are unable to find Tri Tips ... That's unfortunate cause even though the roast was once considered to be only good for grinding into hamburger it's now taken it's true place among preferred cuts of beef. There was a time a few years ago when only people here in the Central Valley and Coastal Coast of Northern California enjoyed the succulent lean Tri Tip. It used to run around $3/lb but now you're lucky to find it for less than $8/lb. The Tri Tip is a fairly tender, boneless and triangle-shaped cut of beef. Be very careful to make sure you slice the Tri Tip against the grain ... especially since there are multiple grains for this cut of meat.
Rubbed both sides of the Tri Tip roast with Roasted Garlic Extra Virgin Olive Oil and my Pete's Western Rub which can be found on page 169 of my cookbook - "The Wood Pellet Smoker and Grill Cookbook". Wrapped the seasoned Tri Tip roast in plastic wrap and refrigerated overnight.
Preheated my Green Mountain Grills WiFi Controlled Davy Crockett Portable Wood Pellet Grill to 235ºF using 100% hard wood CookinPellets.com Premium Perfect Mix wood pellets. The Davy Crockett is perfect for smaller meals, for on the road in our RV and for two people.
Smoked the Tri Tip Roast for approximately 2 hours at 235ºF until the internal temperature at the thickest part of the roast reached 145ºF. Rested the roast loosely under a foil tent for 15 minutes before thinly slicing against the grain(s). As you can see from the photos, 145ºF for us produces a nice medium rare output.