Nothing spectacular, still trying to dial in the new smoker.
First up was ABT’s as a St. Patty’s day appetizer. Pickled jalapeño escabeche stuffed with cream cheese, shrimp and wrapped with bacon. Smoked at 220 on cherry for an hour and fifteen and then finished in a 375 degree oven to crisp up the bacon.
Second up today was smoked turkey breast. My local stores didn’t have full breasts, so I picked up a three pound single. 24 hour brine:
1/2 cup kosher salt
1/2 cup brown sugar
5 cloves chopped garlic
One handful of fresh herbs
1/2 gallon water
Everyone into the pool for 24 hours. Dried, rubbed with olive oil, into the smoker on cherry at 225-240 for just over four hours. Final IT was 160 followed by a 15 minute rest under foil. Mashed taters full of butter and green beans on the side.
I’ve done four very different smokes so far, and I think I’m getting a handle on this smoker. I feel like I’ve gone from a sedan to a sports car. There will be more to follow!
First up was ABT’s as a St. Patty’s day appetizer. Pickled jalapeño escabeche stuffed with cream cheese, shrimp and wrapped with bacon. Smoked at 220 on cherry for an hour and fifteen and then finished in a 375 degree oven to crisp up the bacon.
Second up today was smoked turkey breast. My local stores didn’t have full breasts, so I picked up a three pound single. 24 hour brine:
1/2 cup kosher salt
1/2 cup brown sugar
5 cloves chopped garlic
One handful of fresh herbs
1/2 gallon water
Everyone into the pool for 24 hours. Dried, rubbed with olive oil, into the smoker on cherry at 225-240 for just over four hours. Final IT was 160 followed by a 15 minute rest under foil. Mashed taters full of butter and green beans on the side.
I’ve done four very different smokes so far, and I think I’m getting a handle on this smoker. I feel like I’ve gone from a sedan to a sports car. There will be more to follow!
