Smoked Turkey

Well, the kids were gone and it was just myself and Mary today. So, we decided it was time to smoke the turkey and throw a couple abt's on. We had smoked turkey breast, abt's, stuffing and butternut squash caserol :drool:

Here is the turkey breast after cutting it.

I added a rub of brown sugar, paprika, black pepper, kosher salt, celery salt, garlic powder, onion powder, cayenne pepper and dry mustard

Abt's - jalepeno pepper, cream cheese with old bay seasoning, beef frank and wrapped in bacon. Not spicey at all.

On to the smoker. Smoked with maple and apple wood.

After 2 1/2 hours, basted with a melted butter and maple syrup mix.

It came out so juicy and tasted awesome.

Smoked London Broil

My latest creation. A 4lb London Broil from Hemp Meats.

Marinade for 12 hours

• 1 cup of veg oil
  
• 1 cup of Jack Daniels
  
• 1 cup of brown sugar
  
• 1 cup of worcestershire sauce
  
• 1 cup of Dijon Mustard

Then, pat dry and put my rub on for 6 hours.

Rubbed in olive oil

Then Magic Dust all over

• 1/2 cup paprika
  
• 1/4 cup kosher salt, finely ground
  
• 1/4 cup sugar
  
• 2 tablespoons mustard powder
  
• 1/4 cup chili powder
  
• 1/4 cup ground cumin
  
• 2 tablespoons ground black pepper
  
• 1/4 cup granulated garlic
  
• 2 tablespoons cayenne

Then rub on Montreal Steak seasoning.

Smoked at 225 for an hour until the internal temp was 90 and then put on the regular grill until internal temp was 130 (medium rare)

The London Broil is uneven so part came out more medium while half came out perfect. The taste was unbelievable and it was so fricken juicy. Next time I have to either meat probe both ends or make sure they give me a more uniform cut of meat.

Smoked Goodies

due to the weather, haven't had a chance to fire up the smoker until today.

Did a couple bacon smoked dogs, abt's and a fatty that was sausage rolled with mushroom, prosciutto ham and mozzarella inside. Came out great.

Smoked Pulled Pork

3.5 lbs bone out as a tester. Next time I am doing twin 5lb ones. Came out unreal. Let it start for 1 hour then did a mop every 30-45 until it was done. Double foil, towel and into the cooler for 1 hour. :drool:

Smoked Steak Part II

From tonight:

Picked up 3 1.5 inch thick Rib Eyes from a butcher and they were awesome!

Smoked Meatloaf

Been dying to try a smoked meatloaf so I made two tonight. One is 3.5 lbs of ground and 1/2 lb of sausage and the other is 4 lbs of ground with a maple syrup glazed ham, mushroom and provolone chees stuffing. They were smoked with maple wood and have a bbq, ketchup and honey glaze.

This one is the one with sausage

This is with the stuffing in it.

Smoked Streak

Today was the first try at a good steak.

Went to Costco and bought 4 1+ inch thick Ribeye steaks. I drizzled olive oil and rubbed around, then put a nice layer of magic dust and then topped them with Montreal Steak seasoning and rubbed and patted everything. I wrapped them in cling rap for 1.5 hours.

I put them on the smoker at 225 starting with an internal temp of 45. At 70 I flipped them and pulled them off at 90 degrees internally. I then transferred them to the gas grill and seared the first side for 1 minute and flipped them over doing the crosshatch and left until 115. At that point, turned over and cross hatched and left on until 135. Pulled them, let them sit in a dish with a foil tent and served. The pics were not that good as my good digi had a dead battery but the center was bright bright pink all the way through. I smoked them with applewood and the flavor was awesome. All in all they were only smoked 45 minutes then grilled the rest so there was a nice hint of the smoke but not overpowering so you could really taste the spices. Also, by far the juicest steaks I have ever made.

Lets just say we all agreed that there is no place around here that can top this steak. I have tried Mortons Steak house and all the local chains and I will put these up against them any day.