Smoked Christmas Turkey

December 19, 2015
by Curt

Smoked Christmas TurkeyThis is a great recipe for those “white meat only” turkey lovers! I wanted to smoke the turkey for Christmas this year, but I also wanted to just keep it nice and simple.

I used a 6.5 breast with ribs and put no rub or spices at all on it. Just the turkey and pecan wood smoke. Sometimes it’s the simple things that can be so good. This turned out so nice and juicy. So tender and tasty!

Of course you can do a much bigger turkey, or for that matter, a smaller turkey. You’ll just have to adjust the cooking times. You’ll want to cook using an internal meat thermometer anyway.

Smoked Christmas Turkey

Ingredients

  • 6.5 turkey breast with ribs

Preparation

  1. Get your smoker going and establish a smoker temperature of about 250° F. I used pecan chunks for this, but you can use any wood you prefer. (I would recommend a mild hard wood or fruit wood).
  2. Place the turkey on the grate cavity side down. Insert a thermometer into the center of the thickest part of the breast. Close the lid and maintain this smoker temperature until the thermometer in the breast reaches 167° to 170°
  3. Remove and cover for about 1 hour before slicing.
http://www.smokedngrilled.com/smoked-christmas-turkey/

Chili and Eggs

December 6, 2015
by Curt

Chili and EggsWhat do you do with leftover chili? Well……lots of things! And one of them is to scramble up a bunch of eggs in a bowl and spoon in some of that leftover chili!

I recently made a double batch of my “Texas Tuff Chili“. I forgot how much a single batch makes, so I had a lot of leftovers!

That’s how simple this recipe is. Just spoon in as much as you want. You can go light, or load it up. Me, I went somewhere in the middle. Leaning toward the load it up side!

Chili and Eggs

Ingredients

Preparation

  1. Break 3 eggs into a mixing bowl and thoroughly scramble. Add as much chili as you like to the eggs and thoroughly mix together.
  2. Pour into a preheated skillet and cook until done.
  3. Serve hot!
  4. Serves 2, or one very hungry chili and egg lover!
http://www.smokedngrilled.com/chili-and-eggs/

Excellent Caribbean Style Spice Rub

November 15, 2015
by Curt

Caribbean Style Spice RubI have created some good spice blends, and some not so good spice blends. And then I’ve created some great spice blends. This one falls into that next, rare level up, The Excellent!

Hence the name of this spice blend. I created it for a recent recipe to be used on some orange roughy fillets I grilled. Man-oh-man, did it turn out delicious. It was a big hit with the dinner guests! One of those flavors that make you stop and say; Mmmmmm, mmmm, as soon as you taste it!

Give it a try. I would love to hear back from you.

NOTE: This will make enough for about 1 lb. to 2 lbs. of fish fillets. You may want to mix this in larger portions. This should keep just fine in a sealed shaker, just as your other spices do.

Excellent Caribbean Style Spice Rub

Ingredients

    Spice Blend
  • ½ cup onion powder
  • ½ cup ground cinnamon
  • ½ cup salt
  • ¼ cup garlic powder
  • ¼ cup ground ginger
  • ¼ cup black pepper

Preparation

  1. Mix all of the spice blend ingredients together in a spice shaker container.
  2. NOTE: This recipe assumes you want a good amount mixed, so you have some left over. If you want to cut it down for one use, just change cup to teaspoon or tablespoon, leaving the ratio the same.
http://www.smokedngrilled.com/excellent-caribbean-style-spice-rub/

Smoked Country Style Pork Ribs

October 25, 2015
by Curt

Smoked Country Style Pork RibsI wanted to try country style pork ribs because they tend to have more fat on them. This would help to keep them more juicy during the smoking process. As suspected, it worked like a charm.

I didn’t marinade them at all like I like to do with baby back ribs since the fat should keep them juicy. I used my Texas Blend Spice Rub, which is one of my favorite rubs to add that spicy crust to them. I left them on the smoker for about 3 hours at about 250° F until the internal temperature of the pork hit about 205°F. This creates a very tender, fall apart bite of pork!

So, next time you’re at the store or butcher’s market, and you’re looking for ribs, give country style pork ribs a try, and check out this recipe!

Smoked Country Style Pork Ribs

Ingredients

  • 8 (country style pork ribs)
  • Spice Blend
  • 1 teaspoon kosher salt
  • 1/2 teaspoon minced onions
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon lemon pepper
  • 1/4 teaspoon cumin
  • 1/4 teaspoon smoked paprika

Preparation

  1. Mix all the spice rub ingredients together and place in a shaker with big enough holes to accommodate the minced onions.
  2. Cover all surfaces of the pork ribs with a light to medium covering of the spice rub and gently rub in. Set the ribs aside at room temperature.
  3. Prepare your smoker and maintain a temperature of 240° to 260° F. I used a combination of 1/3 mesquite wood, and 2/3 pecan for these, but you can certainly use your favorite wood instead.
  4. Once the smoker is ready, put the ribs on and close up the smoker. Turn the ribs over once after about 1 1/2 hours. They should be done and fall off the bone tender after about 3 hours in the smoker. I took them off when I was getting an internal meat temperature of about 205° F.
http://www.smokedngrilled.com/smoked-country-style-pork-ribs/