It’s that time of year again. That time to figure out how you are going to cook your bird. Are you going to roast, deep fat fry, sous vide , or simply make a BBQ turkey?
I’d usually suggest smoking your turkey, which gives your BBQ turkey a delicious smokey flavor.
I’ve smoked many turkeys on my Weber Smokey Mountain Roaster, but last year I decided to smoke it on my Weber Kettle. I was very pleased with the results. The Weber Kettle Grill achieves higher temperatures easier than my smoker, thus the skin crisped up quite nicely. You won’t even sacrifice any authentic smoked flavor in your BBQ turkey by using the kettle grill. One more fantastic reason for barbecuing your turkey is that it frees up your oven for other important things like pies, casseroles, dressing, and yams.
The second step for a delicious BBQ turkey is the brine. I have brined and bought pre-brined turkeys for a while now with mixed results. The smoked turkey meat is always juicy when you brine your bird, but the skin doesn’t always come out crisp. I read an article last year by Russ Parson on dry brining turkeys and was inspired to try it on my smoked bird. I have to mention that the turkey came out delicious, especially the skin. This is now my default way of making BBQ turkey….
We were all sitting poolside enjoying a Sunday afternoon when my daughter asked me for a “drank,” something tropical. She seemed comfortable, so how could I say no? Keeping the kids happy can be a chore at times, but if you do it right they really do appreciate the extra effort. I went inside with the intention of making some version of watermelon lemonade that I could disguise as a tropical drink, but what I came back with is a great way to kick up any backyard BBQ or pool party….
Cooking a bunch of chicken sometimes leaves you wanting some BBQ ribs in your life. That’s what I was feeling when preparing for a BBQ competition a while back.
I’d been using my 22″ Weber kettle grill a lot at the time… experimenting with chicken thighs, getting ready for the Viejas BBQ competition. Cooking on that grill brought back memories of what it was like before I purchased a dedicated smoker and how I used to make very good BBQ ribs on just that one simple piece of equipment. Not everyone has a smoker, but most folks have a kettle-style charcoal grill of some sort to cook on.
So in honor of the standard charcoal grill and making delicious BBQ Ribs, here is a little something for you to try….
I got an email one day that asked if I was interested in coming up with a BBQ sauce using Pepsi’s new product Pepsi Natural. I’m a real big fan of Pepsi Throwback and of colas in general, so the proposition was somewhat intriguing. I’d seen cola BBQ sauces around and was always interested in trying one. So here’s what I came up with.
Here’s a quick little recipe for a BBQ rub that goes great on pork. It’s what I’m using this 4th of July weekend.
1 1/2 cups brown sugar
1 cup paprika
1/4 cup salt
1/4 cup black pepper
1/4 cup cumin
1/4 cup granulated garlic
1/4 cup granulated onion
1/4 cup cinnamon
1 1/5 dashes of ground cloves
mix together and sprinkle liberally over your spare ribs or pork butt before smoking.
One of the most simple and effortless things to BBQ in your smoker is the classic fatty (also spelled fattie). These little gems are guaranteed to make you a couple of new friends, as long as you are willing to share. And why not? We all know that BBQ is all about sharing… and, of course, deliciousness.
There are many variations to this wonderful little creation. One of them actually made national headline news back in January as the Bacon Explosion. This simple fatty requires a little less effort to make and there isn’t any weaving involved.
Here’s How to Smoke a Fatty
The recipe is as follows: take a log of Jimmy Dean Premium Pork Sausage (or any other brand of your choosing), remove it from the packaging and roll it in your favorite BBQ Rub. Be sure to get good coverage. Smoke this log for a couple of hours between 225-250°F or until you reach the Jimmy Dean recommended internal temperature 160°F. Slice into mouth-watering medallions and prepare to be popular.
These are perfect little appetizers and/or breakfast food… they go perfectly on a bagel with some cream cheese. you can do an internet search and find a multitude of variations for barbecuing a fattie, but I recommend trying this simple version first.