2 Lbs Mussels
1 dozen clams
2 tomatoes cut in half
1/2 red onion cut into 2 wedges
1 bunch broccolini
2 zucchini sliced
3-4 carrots cut into pieces
2 basil sprigs
tear off 4 large sheets of foil (24 inches square or so
clean and debeard the mussles
scrub the clams
place the veggies in a large bowl. drizzle with olive oil and salt. mix well
heat a grill to high heat
grill the broccolini about 1 minute a side until lightly charred
remove and set aside
grill the red onion about 2 minutes
remove and set aside
grill the carrots and zucchini about 2 minutes aside
grill the tomatoes,cut side down about 2 minutes
double up the foil sheets
divide the shellfish between the foil
place the veggies over the shellfish along with a sprig of basil
drizzle a little olive oil over all
add 1 Tbsp water per facket
seal tightly if needed use another sheet
Grill about 25 minutes turning occasionally
remove and serve in bowls,discarding any shellfish that didnt open
This is a recipe for smoked turkey. You will need a smoker to do this. I use an electric mastercraft smoker i bought at Cabela’s but you could use a simple bullet smoker if you wish. I like teh electric one because I can maintain the temperature I want easily. You will need a while to make this since it takes about 6 hours in the smoker + prep time. I used cherry wood becasue its a lighter wood and adds a sweet flavor to the meat. You can use any wood but I’d stay away from mesquite for this,It adds to heavy of a flavor to the turkey in my opinion
dont use a turkey much bigger than 12 lbs. because you are using relatively low heat a larger turkey spends to much time in the danger zone (below 120) to really be safe.
10-12 lb turkey completely defrosted
4 cups of so of wood chips
your favorite BBQ rub (I use salt lick BBQ rub)
1 stick melted butter
1 hour before begining to smoke
soak the wood chips in water
apply the rub to the turkey
place the tutkey in a smoker preheated to 250
add the wood chips,adding more as needed. Most of the smoke flavor is added in the beginning to that is the most important time for exposure to the smoke.
after 2 hours in the smoker begin basting with melted butter every hour or so
the turkey will need to smoke for around 6 hours or so. I use a remote meat thermometer to monitor the temperature. You want the thickest part of the thigh to be at 170 degrees.
remove the turkey and let rest 30 minutes before carving
a very easy recipe for a gas grill
1 pork tenderloin about 1 pound
1/2 cup kosher salt
1/2 cup sugar
4 cups water
your favorite BBQ rub
1 hour before cooking stir the salt and sugar into the water until dissolved in a medium bowl. submerge the pork in the brine,if needed place a small plate on top to keep the pork submerged.
place in the refrigerator for 1 hour.
preheat the BBQ under high heat 15 minutes
remove the pork from the brine coat with your favorite rub.
place the pork over direct medium heat and close the lid. let cook 7 minutes
turn over and let cook 6 minutes more.
turn off the burners and let cook for 5 more minutes under residual heat with the lid closed
check the temperature with a meat thermometer. it should be around 145-150 degrees. if not quite done keep on the warm grill 2-3 more minutes.
a true texas classic. takes a long time but worth it
Full slab spare ribs 6-7 lbs
1 cup brown sugar
1/4 cup papriks
1 tbsp salt,ground pepper,garlic powder,onion powder,chile powder,dry mustard
1/2 tsp cayenne
mix well and store in a sealed container
for the ribs.
the day before cooking remove the tough membrane on the underside of the ribs. Cut off the extra flab of meet so the meat is about equal thickness.
spread a thin coat of dijon mustard on both sides of the ribs. apply the rub and press into the meat. refrigerate overnight.
smoke at 225 for 6-7 hours or so mopping every 90 minutes with the apple juice. The ribs are done when the have pulled back about 1/2 inch or so from the edges of the bone.
wrap in aluminum foil and let rest for 30 minutes. if necessary they can be furthered wrapped in towels and placed in an ice chest for 2-3 hours.
takes some time but worth it. these are grilled not smoked. total cooking time is about 3 hours
1/2 cup sugar in the raw
1/4 cup salt
2 Tbsp paprika
1 Tbsp ground black pepper
1 Tbsp minced garlic
1/2 Tbsp onion powder
1/2 Tbsp ground cumin
1/2 Tbsp chili powder
1/2 tsp dry mustard
1/2 tsp ground coriander
1/4 tsp ground allspice
combine in a bowl and mix well.
for the ribs
2 slabs baby back ribs
1 recipe BBQ rub
1/4 cup honey
2/3 cup apple juice
1-4 hours before cooking peel the membrane of the ribs and coat with the rub pressing it into the meat. place in teh fridge until cooking time
heat the grill to 280-300 indirect heat
place the ribs,meaty side up on the grate and cook for 1 hour. turn over and cook 30 minutes more.flip again and cook another 15-30 minutes until nicely carmelized and golden brown. Transfer to a platter
set out 2 doubles sheets of aluminum foil,big enough to wrap each slab.
place each slab on it own piece of foil.
drizzle the honey over the 2 slabs.
add 1/3 cup apple juice to each foil packet before sealing .
seal the packets and return to the gril for 30-45 minutes until the ribs are very tender.
remove the foil.
turn the heat up to 375-400 in the BBQ.
coat each side with BBQ sauce
cook for 5 minutes,flip and cook 5 minutes more
a tasty and simple BBQ chicken recipe. the chicken is very juice since it is brined before cooking
1 whole chicken 4 lb or so
1 gallon colc water
1 cup kosher salt (use kosher salt If using regular salt you will need less. 3/4 cup or so)
1 cup sugar
Mix the brine in a large pot. add the chicken and place a plate on top so the entire chicken is submersed in the brine. place in the fridge and let sit for 4 hours
remove the chicken from the brine. shake off any extra brine. rub with your favorite rub
heat a BBQ to 275-300 degrees. add smoke chips if you wish
grill 1.5-2 hours or until the juices run clear and a meat thermometer in the leg registers 175 degrees over indirect heat
remove from the grill and let rest 15 minutes before carving
My first attempt at smoking a brisket. I used a big green egg BBQ to smoke it. I think it was my greatest BBQ/grill/smoking ever. Just a word of warning.. Its an all day affair. I lit my BBQ around 7:45 in the morning and we ate around 5pm
8 Lb or so brisket.
3/4 cup kosher salt
1/2 cup ground black pepper
1/4 cup garlic powder
2 Tbsp chili powder
1/2 Tbsp Cayenne
1 Cup apple juice
the night before cooking
mix the salt, peppers,chili powder and garlic powder together
apply as a rub to both sides of the brisket and refrigerate overnight
the next day
set your BBQ up for indirect cooking. I use big green egg brand lump charcoal and add a small amount of mesquite that has soaked in water for about an hour, My BBQ is a big green egg.
Light the BBQ and adjust the temperature to 225-250 degrees. This is key. Too hot and you will end up with shoe leather. smoking requires a long time at low heat.
Put the brisket on the grill fat side up. cook low and slow for 6 hours
remove the brisket and wrap it in tightly in double aluminum foil. add the apple juice to the packet before sealing.
return to the BBQ and continue cooking for about 2 more hours,until the meat reaches about 200 degrees.
remove the wrapped brisket and further wrap it in a towel. Place it in an ice chest/cooler and let it sit for another hour or 2. Its best to pre warm the cooler by either pouring some boiling water in it for a few minutes or let it sit in the hot sun,lid up.
slice across the grain