http://howtobbqright.com/barbecueporksteak.html Pork Steak recipe where I marinade pork steaks, dry rub pork steaks and then smoke pork steaks on the grill for 90 minutes with a BBQ glaze at the end. Smoked pork steaks on UDS smoker with easy pork steak recipe.
Fresh Venison is some of the best red meat that you can put in your mouth. Not only is it a great source of protein, but it’s better for you than beef, pork, or even lamb.
It has a low fat content, that means low in cholesterol, and it’s recommended for people on a fat free diet. Cooking venison can be a challenge but today I’m going to give you my favorite recipe that’s simple and easy to do.
For me, the absolute best part of the deer is the Back Strap.
Back Strap is the piece of meat that runs along both sides of the back bone from the neck to the hind quarter. It is taken off the animal in one whole piece and trimmed of any silver skin.
Once trimmed it can be prepared whole or cut into steaks. I like to cut it into 12” sections and cook it whole. It’s easier to handle on the grill and is perfect for 4-6 servings.
Here’s how I prepare whole venison back strap:
First make the marinade for the back strap. It consists of:
Place the Back Strap in a large Zip Lock Bag and pour the marinade over it. Refrigerate it for at least 4 hours, but I like to go overnight if possible. The marinade needs time to penetrate the meat.
Next I make a venison rub. It consists of:
Mix all of the ingredients together well and it will keep for up to 3 months in an airtight container.
Take the venison out of the refrigerator an hour before cooking to allow the meat to come to room temperature. This will ensure even cooking throughout.
I like to cook the back strap over a 2-zone fire…
Pile the coals to one side of the grill and place an aluminum pan on the other. In the pan add some liquid for moisture. I use apple juice, beer, or beef stock. Plain water can be used but I like to go with something that has flavor.
Light a few coals in a charcoal chimney and add them to the pile. I also throw on a few chunks of wood usually cherry for some light smoke. Give the grill a few minutes to heat up and it’s ready to go.
Coat the back strap with a little Olive Oil, and then apply the venison rub.
Place it on the cooking grate directly over the hot coals and don’t touch it for 2 1/2 minutes. Turn it to the opposite side and let it go another 2 1/2 minutes. Do this for the remaining sides.
Now that all sides have been seared, move it to the indirect side of the grill. Check the internal temp after 10 minutes. Once it hits 130 pull it off the smoker. It needs to rest for at least 10 minutes, so loosely tent with aluminum foil.
As it sits the temp will continue to climb about 5 degrees and the meat will be a perfect medium rare.
After resting, you’re ready to eat. Slice the back strap into 1-2” serving portions. Most people will eat 2 cuts, but don’t be surprised if the whole thing disappears before your eyes. I’ve used this technique in exotic contest several times and had great results.
Now for those of you out there that don’t mind the extra fat and calories, you’ll love this recipe. I call it:
Take 1 trimmed venison back strap and slice it into 1” steaks. Cut each steak in half creating medallions (if it’s a large back strap you may be able to cut it into quarters) The idea is to have a decent bite of meat. Marinate the pieces in a large bowl or ziplock bag with:
While the meat is soaking for 3-4 hours, slice about 14-15 jalapenos in half long wise and remove the seeds. You may want to wear gloves while doing this…just a hint.
In a mixing bowl place 1 block of cream cheese and 3 tablespoons of Sweet and Spicy Steak Sauce (Country Bob’s, A1, etc…) Stir the mixture until combined.
Remove the meat from the marinade and allow it to drain. Fill each pepper half with a spoonful of cream cheese mixture and place a piece of the venison on top. Wrap each with ½ slice of bacon and secure with a toothpick (to keep the toothpicks from burning soak them in water)
I prefer to grill them over a Medium Hot fire just until the bacon is browned. It takes about 20 minutes. You can also prepare them on a smoker at 250 for 1 ½ to 2 hours. Just eyeball the bacon and they’ll turn out great.
I use two different types of charcoal for slow-smoking bbq at barbecue contests for my different smoking techniques and two woods - cherry wood and hickory wood in my smoker to give my bbq a great, flavorful smoked taste.
It’s the time of year to start thinking about the Super Bowl. And for me, it’s just not the Super Bowl unless I’ve got BBQ, Beer and Hot Wings.
So this week, I wanted to talk about my version of Hot Wings on the smoker.
Here’s how I Smoke Hot Wings:
I start with 4lbs of Chicken Wings. You can use fresh whole wings or frozen wing sections, just allow time for them to thaw. Wash the wings in cool water and remove any pin feathers that may still be attached. Place the wings in a large container or ziplock bag and pour in the marinade.
Place the container in the refrigerator for at least 4 hours. Now it’s time to fire up the smoker.
Bring it up to 250 degrees and throw on a few chunks of Cherry or Apple. The fruit wood gives the wings a mild, sweet smoked flavor and will not over power the meat.
Take the wings out of the marinade and allow any excess liquid to drip off. Then lay them in a large aluminum pan and shake on The BBQ Rub. on both sides.
Place them on the smoker and have a few cold beverages. It only takes about 1 ½ to 2 hours, and they’re ready.
While the wings are smoking mix up a finishing sauce. Here’s one that I like to use:
Mix these ingredients together in a small sauce pan over medium heat until it reaches a boil and then simmer on low for 5 minutes.
Allow the mixture to cool for 10 minutes. In a separate bowl make a slurry with 2 teaspoons of water and 2 teaspoons of corn starch. Whisk in 1 egg yolk. After the Sauce has cooled slowly whisk it into the egg mixture. Be sure to go slow you don’t want to overcook the egg mixture.
Once the wings are done place a few at a time in a covered plastic bowl. Spoon a few tablespoons of the sauce over the wings, place the lid on, and shake to coat the wings. Repeat until all of the wings are covered.
Hot Wings are great prepared this way, but you can also do a few other things with them.
Nothing goes better with Hot Wings than celery and Blue Cheese Dressing. (except maybe a cold beer) Instead of opening up a bottle try this version:
Blue Cheese Dipping Sauce:
Mix the ingredients in a small bowl and refrigerate for an hour. Serve with Hot Wings and Celery sticks. This dip is better than any dressing you can buy at the store and is even great on grilled Burgers. Give it a try.
Hey if you have any other good hot wing recipes post them on the HowToBBQRight Facebook Page. I’m always looking for a new way of doing them.
I had never smoked a Prime Rib before… but…
Whew…. I’m here to tell you that this was the absolute best prime rib I’ve ever had.
I’ve had prime rib at some great steak houses, and I thought I had eaten the best. But cooking it on the smoker blows them all out of the water.
The procedure I used wasn’t difficult at all, so I definitely encourage you to try one yourself.
I started with a 5lb. Choice Grade Prime Rib.
I didn’t go out and try to buy the most expensive cut I could find (mostly because I wasn’t sure how it would turn out and I didn’t want to waste a lot of money). So I just picked mine up at Sam’s Club.
I picked out one that was well marbled with fat, because we all know that fat is what makes it juicy and flavorful.
If you’re trying to save money, you can pick a Select Grade Prime Rib… but just remember that Select won’t have as much marbling (and if you take it past medium done when you cook it, it won’t be fit to eat).
I DID go with the bone-in Prime Rib . Not only does the bone help to keep the moisture in the meat, but anytime you cook meat on the bone, it will add more flavor.
A word to the wise… don’t skimp on the seasonings.
I’m not about to inject a Prime Rib because I want the internal flavor from the fat and the bone to create that beefy taste that good prime rib should have, but I did season the outside heavily.
First, I rubbed the outside with a little Olive Oil and then use a combination of The BBQ Rub, Coarse Ground Black Pepper, Kosher Salt, and Montreal Steak Seasoning. This made a beautiful, crusty, delicious bark on the outside.
Once you get your Prime Rib rubbed down, the next part is a cake walk.
I got my smoker to 275 degrees and add a little wood. I use Cherry wood for a mild smoke flavor. A hardwood like Hickory or Oak can be used in moderation but too much smoke will over power the meat. If you’re going to go with something heavy only use a few chunks.
I also added a quartered sweet onion to my fire as well… just cause I like the flavor it gives meat - and I really like the way smoking onions smell.
The Prime Rib cooks at about 20 minutes per pound.
And I made sure I monitored the internal temp really closely… I did not want to overcook my Prime Rib. (this is when a Stoker comes in real handy).
Once the internal temp hit 135 degrees, I pulled the prime rib off the smoker and let it rest. Large cuts of meat will always gain 5-10 degrees after being taken off the smoker.
And once I pulled it off, my Prime Rib was a perfect medium rare (140 internal) in about 15 minutes.
At that point, it was time to eat.
I thought Jack Binions’ Steak House had a killer prime rib, but prime rib on the smoker is as good – if not better – than any of the expensive, fancy steak houses I have ever been to.
So if you are looking for something to impress, you might want to try slow-smoking a prime rib. It really don’t get much easier - or much better - than that.
And sign-up for my weekly BBQ Newsletter @ www.howtobbqright.com
Or just check-out my BBQ website full of recipes, videos and a ton of information to help you improve anything you smoke or grill… www.howtobbqright.com
Asked by jiltedfox
I have a method on the website that will walk you through it. It can be found here: http://www.howtobbqright.com/smokeaturkey.html
And since we’re talking turkey, I’ve got a few little tips that you might want to try out:
Brining is the best way to produce a moist, flavorful turkey. I like to brine them for 24 hours prior to smoking, but one problem that comes up is having enough space to store the turkey while it brines. My solution is an insulated 5 gallon water jug. They can be found at hardware stores or even Wal-Mart and are fairly inexpensive. I also use the XL Ziploc Bags (the kind you find in the storage section of your grocery store) to keep everything clean.
Just place the Bag inside the Water Jug and in goes the turkey. Pour the brine over it and close it up tight. There’s plenty of room for ice to keep everything nice and cool. Clean-up is a breeze and you don’t have to worry with making a mess in the refrigerator.
I have a good brine recipe that I like to use on my website, but you can also kick the flavor up by using different things. Instead of molasses or honey substitute Apple or Peach Jelly (Pecan or Maple Syrup produces a nice boost too).
You can try using fresh herb s such as Thyme, Rosemary, Sage, and Bay Leaves along with Whole Black Pepper Corns, Allspice, and Cloves to create some great flavor. Another thing that I do from time to time is to swap out some of the water with apple or orange juice. Play around with any combination of these ingredients and make it your own.
An injection will place flavor deep down in the meat. I concentrate on the thighs and legs, and also hit the breast in several spots. One of the standard injections I like for Smoked Turkey is Tony’s Creole Butter, but you can make your own injection just as easy.
One that I like is:
This injection is simple but it packs flavor. I warm the injection slightly to keep the butter thin; once it is injected into a cold bird, it will thicken up and help hold the flavors inside the meat.
Spraying the outside:
I want everything to come off my smoker looking pretty because people eat with their eyes. So to get a beautiful looking skin on my Turkey I use a cooking spray like Pam before applying the dry seasoning.
Not only will it help the dry seasonings stick, but it will also create that mahogany look that great smoked meat should have. Also you can pin the neck skin with a couple of tooth picks to prevent it from shrinking and exposing to much of the breast. It’s the little details that make it, ya know…
It normally takes about 6 hours for a turkey to smoke at 225. I usually check the turkey at the 4 hour mark just to see where it is. If I notice that the outside is starting to get darker than I like, I spray on a little more cooking spray or spritz it with apple juice.
Also, tenting with aluminum foil will prevent it from getting too dark as well. I know when the turkey is done when I grab the leg and twist. If it feels like it will come off with a little more pressure, then the turkey is done.
The temperature should be at least 165 in the thickest part of the thigh. The breast will be a little higher in the 170 range. All juices should run clear once you remove the thermometer.