Smoke Your Turkey for Fun and Flavor!

Did any of you get a new backyard toy for Christmas called a smoker? Do you know how to use a smoker or is this all new for you? One of the best ways to have fun learning about that smoker is to try a turkey .... now I know that you think that you are "Turkeyed" out about now ... after Thanksgiving and Christmas, but chances are those were roasted turkey's ... smoking your turkey is a whole new ball game of flavor delights!

First off you must choose your turkey ... the best choice is a fresh bird if possible. When you freeze a bird ice crystals will make some of the cells burst and this will make your turkey meat more dry ... it is a biology thing ... lol! Anyway, fresh is best. I also try to not use a turkey that is larger that 12 pounds ... it simply takes too long to get the meat up to temperature and stay in the bacterial food safety range.

Next, you may want to "brine" your bird. I have smoked turkey both ways, with and without brine, I think that brining gives you a moister, juicier end result, but sometimes I don't give myself enough time to brine. I normally have a 12 pound turkey and I let it brine for about 12-24 hours.

Ingredients:

• 1 gallon water
• 1 cup salt (1 1/2 cups Kosher or coarse salt)
• 1/2 cup sugar
• 6 fresh tarragon leaves or 1/4 cup dried tarragon
• 1 teaspoon black pepper

Preparation:

The water you use should not be chlorinated .... I use reverse osmosis water. If you don't have easy access to good spring water. Boil it first, let the water cool and then add all other ingredients. Mix thoroughly. Place Turkey in large non-metallic dish and cover completely with brine. Remove Turkey from Brine, rinse thoroughly and dry. Coat with olive oil.

I also like to use a dry rub ... I always say, in for a penny, in for a pound ... it just gives extra flavor. Experiment and try one of the Seasonings and Dry Rubs from Club Sauce. Do not stuff the bird ... with the extra long cooking times you never know if the dressing will reach the correct temperature to kill the 'bad cooties'. You might try putting in some aromatics, though ... this would be slices of lemons or oranges of your favorite fresh herbs.


Now you are going to get your smoker ready and up to temperature. You should have already made your choice of smoking woods and soaked in preparation. A great source of different and exotic wood chips is Uncle Robby's Great and Audacious Wood . I like to use apple or hickory myself, but as you learn how to use a smoker, experimentation is the key.


OK, bring the temperature up on your smoker to between 230F and 250F. You can plan on 30 minutes per pound at 230F or 25 minutes per pound at 250F. Remember your goal is to have the "coolest" part of your Turkey reach an internal temp of 165F ... so for this you will need a reliable meat thermometer ... you can go high tech with a digital or a simple one. Amazon offers a bunch of really cool ones including this wireless one Oregon Scientific AW129 Wireless BBQ Thermometer with Probe Thermometer and Remote


Lightly oil your grilling surface and place your bird breast side up. You will have to monitor not only the bird's temp, but the smoker temp and the amount of wood chips ... you want to be ready to add more when needed. Once the internal temperature has reached 165F in at least 2 spots, you are ready to take the turkey out and let it rest covered with foil on your carving board for at least 15 minutes. This will allow the meat juices to redistribute and keep the bird super moist YUMMO!

As you slice, you will also notice that the meat is slightly pink ... this is from the smoking ... not to worry ....

Now get ready to enjoy some of the best, lip smacking turkey around!

Planked Salmon for SUPER Taste!

When you are learning how to use a smoker, consider the super simple "planking" of your food.

For instance, I love to use a cedar plank for cooking salmon on the grill ... it takes a lot less time than traditional smoking, but the flavor is outstanding!

This is so simple to do. Next time you are at the lumber yard you can buy a plank of untreated cedar and have them cut it into pieces .... or you can take it home and do it yourself .... Now if this seems like too much work, you can always buy the cedar planks online ....

Tomlinson Cedar Plank 12 Pack, 1/4 Inch x 6 Inch x 8 Inch are great to use and no hassle at all!

The key to any plankcooking is too soak your plank for about an hour before you plan to use it .... remember, you want the aromatic smoke not an all out fire! If your wood does catch on fire, just a spritz of water should take care of the situation!

I like to oil up the salmon and then sprinkle with S & P ... some people like to add things like sliced onions, fresh dill, lemons and so on. You are only limited by your imagination!

Get your grill hot ... about 400 degrees and then place your planked salmon on the indirect heat (next to the flame) depending on the thickness it should take about 15-20 minutes to get to a delicious medium. You never want to over cook your salmon and dry it out ... it should be juicy and bursting with flavor .... OH MY .... my mouth is watering just thinking about it ... lol!

Planking also is great for an outdoor presentation .... really gives your guests that Pacific Northwest ambiance .... I remember growing up in Seattle and attending large Indian gatherings where this type of smoked fish was the star of the show.

Remember, when you are learning how to use a smoker be creative, have fun and enjoy your outside time.

Learn How to Use a Smoker in 2009!

Everyone loves to have fun in the backyard and what better way than to learn how to use a smoker and a BBQ grill? Why wait ..... 2009 is a fine time to get started!

Drunken Chicken Heads and Smoking in Backyard!

Learning how to use a smoker should be a lot of fun ... During this holiday season and what better way to get the laughter going at your next get together than to smoke a drunken chicken or three! Many times this is called "beer" can chicken or beer "butt" chicken, but I prefer the "drunken" chicken moniker!

Enough! This is an absolutely terrific way to do a whole chicken roaster. It comes out moist and delicious and really not much effort on your part. You can buy the roaster stand Steven Raichlen Best of Barbecue SR8016 Stainless-Steel Beer-Can Chicken Rack with Drip Pan

and the "drunken" chicken heads Ceramic Drunk Chicken Heads - New!
..... one of the best buys you will ever make!
Use your favorite dry rub. Pour some in a bowl so you don't contaminate it with "fowl" germs, rinse and pat dry the bird, then place it on a plate for a quick rub down, inside and out. Next, get a can of beer out of the fridge, then drink half of it .... now place the half full can into your roaster stand and slide your bird over the can in the roaster ( I don't need to be more specific, do I?).

I heat up my grill to 325 - 350, place a disposable aluminum roasting pan filled with about a cup of water / apple juice mix on the grate and place the chicken roasting stand inside. The roasting pan catches any grease that drops and the liquid adds even more moisture to the bird. I always use indirect heat when I do this, so slide the pan over the unlit burner.

Roast until your fowl has an internal temp of 165, about 1 1/2-2 hours. Check on it periodically, but I don't baste because I happen to like the crispy skin. Trust me, the inside will be moist, tender and juicy!

Prepare all your side dishes, or have the gang all bring their favorites and there is less for your to do.

When you bring this "bad boy" out of the smoker for your presentation make sure you put on your ceramic chicken heads (on the birds, silly!) and you will be queen of the neighborhood smoker scene ... lol!

This whole meal should be paired with plenty of beer ... after all we wouldn't want to mix our beverages! A lot of laughter with good friends and your dining experience should be complete!

When you learn how to use a smoker never take yourself too seriously!

1st Periodic Club Brown How To Use A Smoker Throwdown

Submitted by my good friends Uncle Brewski and Aunt Pattie:

So, me (Uncle Brewski) an Unc is sittin’ round the udder day havin’ a few cool beverages and discussin’ da finer points of How To Use A Smoker. As we’s talkin’, we tink it might be kinda nifty to have a little frenly How To Use A Smoker competion. Get some folks tageder ona Sunday aftanoon, smoke up a little oinker and ask da wemen folk to whip up some udder tasty viddels.

Well, jus so happens, I’s gots a big ole box of Spare Rib Tips from one of my favorite sppliers “Moo and Oink” Dem should give us a good start!

As we starts ta come up wit a gest list, it becomes oblivious ta me dat Unc is stackin’ da deck wit folks whos gonna vote fer him! (imagine!) So ta counter dat I makes a few callz and stends da invite to some of da long time Club Brown members in good standin’, who I know I can count on ta vote early n ofen! (dis is Chicago after all!) Next ting ya kno we’s up ta 14 folks.

So we’s off to da store ta fetch up anuder 10lbs of ribz. Dis el work good…Brewski cen do his 10lbs usin his secret methods, an Unc cen do his 10lbs usin his secret methods.

Dis 1^st Periodic Club Brown How To Use A Smoker Throwdown ting is startin ta shape up perty nice. Da wemen has pulld out all da stops…heres a sampling of da menu….

Brewskis Sweet and Sticky Ribs

Uncs udder ribs

Brewskis Smoked Tomatoes

Uncs attempt at Smoked Tomatoes

Aunt Patties:

Garlic bread

Shrimp and Pasta salad

Guacamole

Pepper and cream cheese dip

Apple crisp

Miss Julies:

Fresh Salsa

Hommade Corn Salsa

Fresh baked chocolate chip cookies

Granma Dorrie’s delicus cole slaw

Cuzin Ras Brocelli cassrol

Evry body arrives and da cool beverages is a flowin! (part of my stratigy) Da smokers is stil smoking n cept fer da skeetrs it’s a bewtifl day. Lil’ Tyler gos out to da punkin patch n piks out som biggins to take home! We loads em up, n its just bout time fer da main event.

Da viddles is served up n boy what a spred! Everybody is mooin n oinkin whit complimnts. Id be willin ta betcha even some of da snobs over at Wine and Food Pairing wouldv had a buttspankin good time!

But wait….bafor everybody falls asleep we gots ta vote fer da winner of da Club Brown How To Use A Smoker Throwdown. Tyler distribuuts da ballots an da results is in!

Winner of da Club Brown How To Use A Smoker Throwdown:

Uncle Brewski’s Sweet and Sticky Ribs

Winner of the Smoked Tomatoe Event:

Uncle Brewski’s Smoked Tomatoes

Winner of the Desert Event:

Aunt Patties homemade Apple Crisp

Well, well, it looks as if my statigy wit da Club Brown members may have worked! Untill…………..

Da next mornin afta da smoke clears outa da house an da jubilation subsides, Aunt Pattie dos a recount ! The new ballot total for winner of the Club Brown How To Use a Smoker Throwdown is:

Unc: 12

Uncle Brewski: 8

Looks like lil Tyler better stay in school a while longer! Cordin to Aunt Patties recount ders 20 votes but only 14 folks was here!!

Uncle Brewski, outraged at da implication that he might not have actually won, an da mere hint dat dere may have been some votin irreularitys, has sued n demanded a rematch!

Unc, always the polight gentleman he is, graciously accepts da honerz n agrees to a rematch!

Stay tuned……bof contestnts has greeed to post dere recipes here on How To Use A Smoker !

How to Use a Smoker Reveals Your Cheatin' Heart

How to use a smoker found this on a daily news site surfing the internet and thought I should pass this along .... This reminds me of the old song ... My cheatin' Heart!

What will they think of next?

Some ways to cheat at barbecue

By RACHEL WHARTON

Friday, August 29th 2008, 4:00 AM

Barbecue might be all the rage right now, but that doesn't mean most of us city slickers are making it. Even if we had the time and the know-how to cook a 12-pound brisket slow and low (meaning over low heat for a really long time) most of us don't have any place to legally do it.

That's one of the reasons Mindy Merrell and R.B. Quinn, a food-writing and barbecue-loving couple in decided to write "Cheater BBQ" (Broadway). The other reason, says Merrell, is to give people a way to make barbecue more often.

The book - a compendium of recipes for indoor smoked foods and the sides that complement them - hits shelves next week, just in time for fall. That's right: the fall, because the gist of the book is that you don't need a smoker, a grill, real wood charcoal or even a backyard to make barbecue… just an oven or a crock pot.

You're still cooking slow-and-low, says Merrell, the recipe tester and home economist of the pair, "we're just changing the chamber that you cook it in."

It is, as Quinn puts it, "the solution to serving the greatest American party food in your own home." He's the couple's smoke-loving grill master.

Most professional barbecuers will tell you that the bulk of the work is just leaving the meat untouched to cook slowly. "If you're looking, you're not cooking," jokes Quinn about the common saying. With "Cheater BBQ," you're doing the same thing with an oven or crock pot, he says: "putting on the cover and leaving it alone." In fact, he adds, "going to bed or going to work is the key for [cheater] barbecue."

As for the getting flavor of smoke, says Quinn, you just need a little touch to make things taste right. He insists many outdoor barbecuers who think they need "a chugging locomotive" are overdoing it. "The most important thing I've learned is that smoke is really just another seasoning," says Quinn. "Yes it's critical, but it is no more critical than salt, black pepper, paprika or anything else. Like anything good... it needs to be balanced."

To that end, Quinn and Merrell rely on a little liquid smoke, which, they're proud to point out, is actual liquid smoke and an ingredient lauded by the fastidious food testers at Cook's Illustrated magazine.

Using a little liquid smoke won't raise many eyebrows in New York, especially if the results taste good. But how do the barbecue enthusiasts of Merrell and Quinn's home turf feel about cutting corners?

"They all look at us and say, 'wow, I need that,'" says Merrell.

OK, I know that sometimes we just don't have time to learn how to use a smoker, but really, if you do cheat a bit ... keep it to yourself!

Mine is Bigger than YOURS! How to Use a Smoker

Holy Smokes! How to use a smoker takes a look at the world's largest mobile BBQ grill. This "bad boy" is over 100 feet long and gets hauled around on its own 18 wheeler!

Promoter's for JUICY'S BBQ truck says that it can grill over 1,000 food items at one time. This big rig is already scheduled for NFL games as well as county fairs throughout the country.

YIKES! Can you imagine the "killer"tailgate party you could have?









Be sure to check out the lady with the cheese headgear and turkey leg ... I think maybe she inhaled too much wood smoke ... LOL!

How to Use a Smoker-Shortibs the Final Episode ...

How to use a smoker with Brewski Bob's soon to be famous short ribs ..... the Final Episode!

The results:

Smoking took longer than anticipated (as usual). At 2 hours I checked the BBQ smoker and the meat looked wonderful but wasn’t tender yet. I wrapped it in alum foil and continued to cook at 220° for another hour and a half. I then placed them on the grill and slathered with my favorite BBQ sauce and cooked for just a few minutes.

Served with a summer salad of red and yellow tomatoes, fresh sliced cucumbers, fresh basil, cottage cheese, a dash of salt, pepper, sugar and a tiny drizzle of balsamic,…..some fresh sweet corn….a couple cold beverages and…….. fresh baked chocolate chip cookies, it don’t get any better!

Brewski is nearly famous for his BBQ smoking recipes and you just never know what he is going to come up with .... I just wish that I was up in Batavia IL for this feast.

How to use a smoker? Brewski Bob knows!

Killer Short Ribs with KISS!

Once again, Aunt Patti and Uncle Brewski have come forward with a "killer" recipe ... this time it is for beef short ribs:

Today How to Use a Smoker is going to celebrate Labor Day by following the K.I.S.S. system.

We are going to do a really easy, quick method to smoke some beef short ribs.

We procured a nice package of short ribs from the warehouse club butcher, a little over 5lbs.

After a nice massage with a simple rub,

Brewski’s Short Rib Rub:

2T Kosher (coarse) salt 2T Onion Powder

2T coarse ground black pepper 1T Garlic Powder

2t Celery Salt

and then a little rest to reach room temperature, the ribs are ready for the BBQ smoker. We are going to try using an Oak smoke today and have the smoker set at 220°. Estimated time of plate arrival for these tasty little dudes is about two hours, so pull up a lawn chair, get a cold one and enjoy the holiday!

Bentley Brown, fur child of Brewski and Patti, chooses to forgo the "cold one" in lieu of a cob of fresh sweet corn. I've tasted the corn before and I'm not sure which one I would choose ... LOL!

P.S. I’ll let you know tomorrow how they turn out!