What can I smoke today?
Online Answer
If these smoker recipes don't peak your tastebuds, I don't know what will!
- Bacon Explosion. Let's start with bacon... ...
- Sweet and Sticky Chinese BBQ Pork. This yummy deliciousness is Chinese BBQ at its best! ...
- Smoked Mac and Cheese. ...
- Applewood Smoked Chicken. ...
- BBQ Smoked Ham. ...
- Smoked Lobster Tails. ...
- Smoked Prime Rib. ...
- Smoked Turkey.
Related Questions 📌
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The Chicken Skin Problem Roasted at high temperatures, chicken skin will render fat and moisture and can become crisp and easily bitten through. Slow smoked, at a low temperature, the skin can become tough and rubbery.
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Smoke for about 4 hours, or until a meat thermometer inserted into the thickest portion of the thighs (taken away from the bone) registers 165 degrees.
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1. Dry-brine or rub. Dry-brine or rub your meat with 1/2 teaspoon of kosher salt per 1 pound of meat at least 2 hours prior to cooking if not the night before. In addition to adding flavor, this also starts a process known as denaturing that helps the meat to retain more moisture during the cooking process.
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Crisp-Skinned Variation For a turkey with crisp skin, smoke it until the internal temperature of the bird reaches 145°F. Transfer the bird to a hot grill preheated to 350° to 375°F and finish it off until the temperature bumps up to 165°F.
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To reheat remove wrapper and place turkey in a shallow pan containing 2 cups of water. Cover turkey with an aluminium foil 'tent. ' Place in a 350°F oven for 1.75-2 hours or until internal temperature reaches 140°F-145°F. Do not stuff..
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