Yeti Cooking
Outdoor Cooking
Grilling, Smoking,Frying
Smoker Recipes
Smoked Turkey
Ingredients:
1 7-8 lb. Turkey Breast
1 gallon of Water
1 cup of Salt
2 cups of Sugar
4 tsp of Black Pepper
1 tsp of Thyme
1/4 cup of Molasses
1/4 cup of Worchester Sauce
1 tbs of Rosemary
1/4 cup of White Wine
1/8 cup of Olive Oil (for basting)
1/4 tsp of Parsley
1 tsp of Lemon
1/4 tsp of Garlic Powder
1/4 tsp of Cajun Seasoning
Large 2 gallon Ziplock Bag OR Soup Pot
Tin Foil
Your choice of wood chips. Suggestion is Apple
Directions:
For Brine: Combine water, salt, sugar, pepper, thyme, molasses, Worchester, rosemary, white wine, parsley, lemon, garlic powder, cajun seasoning into a Large Ziplock Bag OR Soup Pot. Place the thawed turkey in this mixture for 24 hours to allow the flavor to enhance. Place in a refrigerator or cold place.
After 24 hours, take the turkey out and baste with Olive Oil, covering every part of the turkey. Season the turkey with extra Cajun seasonings and Garlic Powder on the top.
Then place the seasoned turkey on the smoker until it reaches the temperature of 160 degrees F.
Once it reaches this temperature, remove the turkey and wrap it in tin foil. Then allow it to sit 30-45 minutes.
Enjoy!
Beef Brisket or Pork Butt
Ingredients:
8 lb. Brisket OR 8 lb. Pork Butt
1 cup of Beef broth (for beef)
OR
1 cup of Chicken broth (for Pork)
4 "shakes" of dried Thyme
3 "shakes" of powdered garlic
Pepper (to taste, change as needed)
1 tsp of Worcestershire
1 Bay Leaf
1/2 cup of Apple Cider Vinegar
4 "shakes" of chili powder
1 tsp of brown sugar
Sauce Pan
Meat Injector
Favorite Seasoning of your Choice
Your choice of wood chips
Directions:
Mix all of the ingredients in a Sauce Pan on Medium heat. Once it begins to boil, turn the heat off and allow it to sit for 15 minutes.
Pour the mixture into a plastic bowl and then put it into the fridge.
Take the thawed meat and inject the mixture into the meat with an injector. Keep some of the mixture for later.
Baste the meat with Olive Oil, covering every section of the meat.
Apply favorite seasonings as wanted.
Place the seasoned meat on a grill or smoker.
For Beef: When it reaches the temperture of 160 degree F, wrap it in Foil and add the remaining mixture. Then place back on the grill or smoker.
Once it reaches the temperture of 195 degrees, remove it from the grill and allow it to sit for 30-40 minutes.
For Pork: When it reaches the temperature of 160 degrees F, wrap the meat in foil and pour the remaining mixture; and place back on the grill or smoker. When it reaches 195 degrees F; take the meat off and allow it to sit for 30-40 minutes.
Enjoy!
Smoked Meatloaf
Ingredients
2 lb. of Ground Chuck
1 lb. of Pork Sausage
1/2 tsp of powdered garlic
Salt and Pepper (to taste,)
Barbecue Rub Items
1 tsp of Worchester Sauce
1 tsp of Soy Sauce
1/2 of an onion (minced)
1 stalk of celery (minced)
4 "shakes" of Parmesan cheese
8 ounces of bread crumbs
2 eggs
1/4 cup of half and half
Large Mixing Bowl
Plastic Cling Wrap
1 Med Loaf Pan
1 Aluminum Skillet for Grill
Your choice of wood chips
Directions
Mix all of the ingredients together in a large mixing bowl. Pour into a loaf pan lined with plastic cling wrap. Allow it to sit in the fridge while you prepare the grill or smoker. Once you remove it from the fridge, place the meatloaf into a disposable aluminum pan once you have removed the plastic wrap.
Cook on the grill or smoker to 160 degrees.
Extra @ 150 degrees you may want to baste with your favorite BBQ sauce.
Enjoy!
Precooked meats or uncooked sausages
Ingredients
Pre-cooked Ham
Pre-cooked Sausage
Uncooked Sausage
(Use Temp chart for readiness)
Bologna
Hot Dogs
Cooked or PreBoiled Brats
Uncooked Brats
(Use Temp chart for readiness)
Directions
Use your smoker to Prep or Cook your favorite meat above. Use the chart for wood chips to match the meat & also the internal temp for meats which are not pre-cooked.
If you have shelves on your smoker, you can do these at the same time which also enhances the cooking too. For Easter, we did uncooked Italian sausages with a cooked ham. Had my temp probe in for the sausage @ 165 and they were both great.
Smoked Salmon
Ingredients:
Fresh Salmon Fillet
Extra Virgin Olive Oil (Brush on)
Brown Sugar 1 TSP
Lemon Juice 1 TSP
Chilli Powder 1 TSP
Salt & Pepper To Taste
Red Pepper Flakes To Taste
Butter 1 TSP
Optional use cedar planks
Directions:
Use Charcoal grill
Use Alder wood chips for smoke.
Apply the olive oil to the fish
Rub in the brown sugar to the fish
Spread lemon juice, chili powder, salt & pepper, and Red Pepper flakes over the fish.
Place the fish on the grill with the skin down.
Cook till 130 to 135 degrees. Watch the moisture of the meat.
Smoked Roast
Ingredients:
3.0 lb of Roast
Worchester / Lea&Perrins
Pepper & Salt
Olive Oil
Montreal Steak Seasoning
Garlic Powder
Wood chips per your taste
Soak chips in hot water for mins. of 30 mins.
Cooking time about 5 hours
Directions:
Get a fresh 3.0 - 4.0 lb roast
Shower it with your favorite Worchester / Lea&Perrins
Season to taste with garlic powder
Base with extra virgin olive oil.
Use Montreal seasoning on top of the roast
When the meat reached 155 degrees, wrap it with foil and return back to the smoker/grill till it reaches 180.
Then let it set for a min of 30 mins before serving/cutting it.
Pork Spareribs, 8-12lbs.
You can purchase the RIBS Saint Luis Style
which will remove a couple of steps & cutting.
Sharp knife
Salt
Pepper
Garlic
Lemmon Pepper
Chili Pepper
Paprika
Cumin
Your favorite Rib Rub
Brown Sugar
Butter
Coca-Cola
Honey or Maple Syrup
2-hour meat resting time.
Aluminum foil
Cherry or Peach wood chips
Lay the ribs out on a counter with the ribs facing up.
If you buy St Louis Style, then you can skip all the way to seasoning.
Trim up any extra excess as necessary.
Locate the 3rdor 4thRib from the top.
That should be the longest rib
Then cut a straight line (as best you can) down to the bottom.
Do not throw the extra portion away.
You can cook this along with your ribs.
It will make some good pork for Rice, Jambalaya or other.
Just need to remove the bones.
Next you will need to remove the membrane.
Start @ the top of the rib with a knife and
peel back a little of the white membrane from the meat.
Once you get it started work it slow by pulling
the membrane down away from the meat
You can search the internet in getting a good how-to video also.
First Layer(Both sides)
As you prefer: Salt & Pepper, Garlic Powder, Lemon Pepper,
Second Layer(Both sides)
Paprika, Cumin, Red Pepper,
Third Layer(Both Sides)
Your Favorite Rib Rub
Very important to let the ribs rest in the fridge for 2 hours before cooking.
(Lets the seasonings absorb)
Inside the smoker for your moisture pan,
use 1 full cup of Apple cider vinegar to ½ cup of water ratio
Soak your Cherry or Peach wood chips in hot water 30 mins prior
Once the smoker reaches 200 degrees place the ribs inside along with
the soaked woods chips in your smoking box.
Try to maintain a cook temp between 225 -235. Slow and steady.
Every 30 mins baste or spray the ribs with Coca-Cola (Red Can)
Carefully check the temp of the ribs (between the bones and not on the bone)
Once it reaches 170 degrees, remove the ribs from the grill
(You can also remove the moisture tray and smoke box also)
but keep the grill going to maintain a temp of 225.
Tear off sheets of Aluminum foil that will cover the ribs completely
On the foil, put a layer down of brown sugar.
Lay the ribs (face up) on top of the brown sugar then either put a generous amount of
squeeze butter or pieces of butter as you see fit on top of the ribs
Next step has three options as you would prefer:
One:if you prefer to have a dry rib and have your guest to dip or put
their favorite BBQ as they wish then wrap up the ribs and cook to 190 degrees.
Two: If you would prefer a little extra sweetness, then add a drizzle of honey or
Maple syrup on top of the ribs and cook to 190 degrees.
Three: If you like to have your BBQ sauce caramelized on the rib, then baste
the BBQ sauce on the ribs (both sides) and cook to 190 degrees.
(note could also add the honey or maple syrup also on option three)
Pork Ribs