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The turkey even after sitting in the fridge for a couple days was still so juicy and moist
I have noticed this with doing the spatchcock chicken on the egg. The leftovers stay much jucier than say if it was cooker on the grill or in the oven.
Nope, no cheese cloth this go round, wanted the rub to stay on and the skin to crisp so I tried it without. Smoked at 300 took exactly 5 hrs
I smoked mine on a 14.5 WSM and that thing had a hard time keeping temp at 250 degrees with all air vents open, I wouldn't been able to get it anywhere close to 300 in the cold weather. Did you use water in the water tray?
Nope, no water in the water pan. I brined it for 24 hours and injected it. I used lump charcoal and apple wood chunks, got the smoker up to around 350 and then closed the vents to get it down between 325 and 300 and it held temp the entire time. I did have to adjust the vents only 1 time open more and closed, but that was it.
I dry brined for 2 days, injected about good cup of liquid (butter, broth and spices) and used original blue kingsford charcoal. I had to add more charcoal about 3 hours into my smoke because temp was falling under 200. I guess the 14.5 has such a small charcoal holder that it doesn't create enough heat in this cold weather.
I absolutely love my pellet smoker. I can't say for sure that it smokes noticeably better than non-pellet smokers, but it's every bit as good. And it's so much more convenient. Just set it and forget. I won't go back.
GF wants me to smoke some mixed nuts to give out to her employees this weekend, since I'll have the smoker going I also am going to try brining and smoking chicken wings for the first time
I did two stage. Smoked at ~225 for about 35 mins (or more if you want more smoke flavor) and then went to 350 until cooked through (I think it was ~30mins more). Last thing was to sauce and quick back on the grill again at high temp to glaze the wings.
I got a good bit of smoking in over the holiday break. My gf wanted me to smoke some nuts for her to give to her team at work, so I welcomed the chance to fire up the smoker. We researched various recipes and she wanted to do more of a sweet candied recipe so we did some large batches of almonds and pecans candied for her team and smoked with applewood.
I prefer a more savory and salty nut So I made my own mixture to smoke with a jar of mixed assorted nuts
And you know I had to label accordingly
Since I knew that the smoker would be going I also planned to make smoked wings for dinner. I had never made straight wings before on the smoker, so I figured it was a good excuse. I brined them over night, then added a light coating of rub to help cook the skin
And smoked those babies
I had bought some Kosmos wing dust over Christmas as well and was excited to try them, I tried the garlic parm and buffalo. Although they were both good, the plain smoked wings with the rub were our overall favorites, and the garlic parm beat out the buffalo.
Here's a plate with both flavors before I devoured them
For New Year's I decided to make a smoked leg of lamb and a smoked rack of lamb, both came out fantastic. I trimmed off the membranes and silver skin from the leg and then marinated it over night.
Then I pulled it out and let it rest
I stuffed some fresh rosemary inside the bone cavity and also sprinkled some sea salt, pepper and garlic herb rub over the outside and tied it with butcher's twine.
I reduced the marinade and used it to baste over the leg a few times during the smoke, I used the extra rosemary as a brush as I have done in the past.
This thing was gorgeous, almost done!
Here's the leg all finished
And sliced, sorry the lighting is terrible
For the rack of lamb I did a very simple dry rub on it and let it sit over night.
And here it is, cooked perfectly!
For a side, I decided to smoke some brussel sprouts. They are something that I've never made from scratch before, but my God were they good. I used some garlic bacon that I get from my butcher, and used the bacon grease to coat them as well as some chopped onion and garlic. And some cracked sea salt and black pepper
And here they are after an hour and a half of smoke, they were super tender and delicious!
I also got to try out some of the Christmas presents that the gf got me this year, her gifts were mainly a smoker theme and she had gone through my Amazon wishlist and pulled a few things out that I had on the list as well.
Made the smoked lamb gyros last night and they were phenomenal, I also made a homemade ranch tzatziki sauce which was also amazing, I think I've ruined myself for regular gyros. I sliced the leg of lamb super thin and heated it up in a skillet
Topped with feta, onions and tomatoes, my god so good.
So last week for bowl game football I made some wings on the Green Egg. First attempt at doing wings with a dry rub and first time on the Egg as well. Wasn't crazy for the flavor. The wings were crazy juicy and the skin was crispy so maybe I just need to try different rubs. I ended up heating some buffalo sauce up in the microwave and coating them in it after the first few. Could also just be that I like my wings covered in sauce.
Yesterday I picked up some more wings to make for the Eagles game last night. This time I took one of our favorite bbq sauces and mixed it with Franks Buffalo sauce. I also dry rubbed the wings with some Weber beer can chicken so they had some flavor on them while the chicken cooked. These were the best wings I have ever made for sure. I might make another batch this coming weekend.
So I made my own mixture to smoke with a jar of mixed assorted nuts
