I second the comments on pork ribs and pork loin. Also, Aaron Franklin-style smoked boneless turkey breast is a very underrated bbq meat. I buy a bone-in turkey breast at the grocery and fillet the breast meat off the rib cage and remove the skin. Apply some course ground pepper, kosher salt and garlic powder/paprika (optional). Running at 260-ish on my stickburner, it takes about 2 hours of unwrapped smoking skin side up, and about another hour of skin side down in double wrap of foil with a stick of butter to finish at 160.
-
Full packer brisket in 4 hours via the Harry Soo method. First 2 hours heavy smoke and take on color then two hours crammed into an Instapot...whalaa .... brisket in less than 6 hours (well technically pot roast).
Comment
-
My favorites to smoke quickly are thick steaks and tri-tip. Both of those can be done in under an hour of cooking timeComment
-
Whole duck. Takes about 3-4 hours at 300 degrees or so. Hotter is fine too if your WSM can get there. Poke a bunch of holes in the skin so the fat will render out (and put a pan on the lower rack to catch the fat for later: smoked duck fat + potatoes, roast veggies, etc., is so good that its cheating).Comment
-
If you sous-vide first, you can do almost anything on a short, hot smoke.
I really only have the patience for 6 hour max cooks, and it's almost always pork ribs.Comment
-
Chicken leg quarters. Tasty and darned near foolproof.Comment
-
Polish kielbasa sausage-usually takes about 2 to 2.5 hours. Cut a ring into 4 pieces, cook at about 250 on the PBC. Even if the outside gets a little charred it's still awfully tasty. You can go all fancy on the sausage or just buy Hillshire Farms like I usually do.Comment
-
Short cooks are great! In under 5 hours:
Loan Back Pork Ribs. 4-5 hours at 250
Chicken of every sort. I love and miss Simon & Garfunkel. A little rub under the skin...Yes!
Any kind of leaner cut you want to smoke vs. grill. Pork loin, chops, etc.
Comment
-
Originally posted by Steve R. View PostI followed Steve R. 's encouragement and smoked two turkey breasts yesterday using Aaron Franklin's recipe from his cookbook and made Franklin's Espresso BBQ Sauce (also at Steve's encouragement) from the Franklin book as well. Franklin's recipe calls for 3-4 lb turkey breasts with the skin removed.Originally posted by Steve R. View Post
You can find both recipes here:
https://houseandhome.com/recipe/bbq-...breast-recipe/
https://www.today.com/recipes/espres...ue-sauce-t9966
Ohmigosh, that turkey was delicious. It was soooo moist with just the right amount of smoke. The sauce, served on the side, was amazing. This is going to be a go-to recipe for sure.
Thanks so much, Steve, for the inspiration and the advice. My husband's beatific smile when he chomped down on that first bite of turkey was worth every bit of prep and cook time--including driving to Starbucks for fresh-pulled espresso for the sauce.
The turkey breasts I had were A-cup--2 to 2.5 lbs compared with the 3-4 lb breast called for in the recipe. I used my PBC and pulled them for buttering and wrapping when they reached 140° internal. (Franklin cooks by time, but I cook by temp.)
Because they were smallish and I wanted them to have their playtime in the smoke, I lowered the PBC temp to 245° instead of the 265° that Franklin uses. Next time I'll just go old school at 225° for A-cup turkey breasts. My goal was for 2 hours of smoke time. Franklin uses 2.5 to 3 hours for the larger breasts.
My PBC goosed itself up over 300° with all the fiddling required to unhook the breasts, put in the grate, wrap the breasts, and reposition the probes (even with the lid on as much as possible), so I put the wrapped breasts in a 225° oven to finish the butter-braise portion of the cook. It's not as if they knew where the heat was coming from, after all. This is a smoke that needs the lower temps to cook nicely, IMO, especially for small pieces.
I used unsalted butter since I had rub/dry brined them, covered, overnight with PBC's All Purpose Rub which is quite salty.
Summary- Dry brined overnight with PBC AP rub
- Hooked and hung in PBC
- 2 hours in the smoker at 245° until an internal of 140°
- Wrapped in double foil, skinless side down, with 1/2 cup unsalted butter per smallish breast. (Recipe calls for 1 cup butter for large breast.)
- 1.5 hours in a 225° oven to an internal temp of 160°
- Slice, serve, and enjoy with Franklin's Espresso BBQ Sauce served on the side.
Thanks again, Steve and also Aaron Franklin for this delicious cook.
Kathryn
P.S. Just to clarify, those photos are from Steve's cook, not mine.
Last edited by fzxdoc; August 7, 2020, 09:47 AM.Comment
-
Steve, Steve R. , you had mentioned it a few times here over the past year or two and I kept thinking I'd get around to it. When you mentioned it recently with those great photos on the SUWYC topic, I finally decided to give it a go. I have had such rave reviews of PBC turkey breast with PBC AP rub, that I was hesitant to try something new with turkey breast. You know how it is when you've got a real winner on your hands. Well, you taught me something new and I'm delighted you did. Thanks again.Last edited by fzxdoc; August 7, 2020, 02:51 PM.
-
JoeSousa , I was hesitant about the amount of butter in this recipe. But I can tell folks not to hesitate. You need that butter, especially when it blends with the turkey juices in the butter-braise step.
Much like Mr. B's Bistro's recipe in New Orleans for Barbecue Shrimp. If you have to skimp on the butter, you don't deserve to eat the shrimp.
Sometimes, with butter, more is more and that's all right.
Comment
-
Cheef , not to hijack this topic, but here are my tips for cooking Mr. B's Bistro New Orleans Barbecue Shrimp:I modified the original recipe which had you adding the shrimp in the first step. If you do this they will be overcooked.
Also:Don’t skimp on the spices. The butter dumbs their heat down.
Assume 8 large shrimp—10 to 12 per pound size—per person.
Don't skimp on the butter.
For double the shrimp, double the recipe exactly.
It takes 1.5 large crusty French baguettes for 4 people to enjoy the sauce
**My Easy Peasy Mods to Mr. B's Bistro New Orleans BBQ Shrimp Recipe**
1. Use low salt Creole seasoning and unsalted butter.
2. Rub the creole seasoning on 1 lb large peeled deveined shrimp. I like Argentine shrimp (they’re pink but still raw) from Trader Joe’s. Let stand 15 minutes.
3. Add Worcestershire , garlic, and ground peppers to a large saute pan. Bring to a soft boil.
4. Add the butter a few pieces at a time, making sure the butter pats melt completely and are well-whisked in before adding more to make sure the sauce is well emulsified. I use my French whip for this.
5. Add the shrimp and cook 2 -3 min until done.
6. Add salt to taste.
7. Just before serving, add the juice of 1 medium lemon (2 TBL) to the shrimp.
8. Taste to adjust spices. To make more spicy, add salt free Creole seasoning to taste.
9. Serve with crusty French bread, corn on the cob or baked potatoes, and beer. That’s it.
**If using cooked, deveined shrimp**
1. Coat the shrimp with the Creole spice.
2. Make sauce up completely, including the lemon juice.
3. Turn off the heat and add the shrimp, leaving the pan on the still-hot burner so they continue to cook.
4. Allow the shrimp to warm up in the pan while you get everything else on the table.
All this said, the shrimp are served whole with heads and shells on at Mr. B's Bistro. I've eaten there many times. It's a messy, delicious, wonderful dining experience. You may want to make it that way.
My family doesn't like peeling and deveining large cooked shrimp at the table, so I either buy the shrimp already peeled and deveined or do that step myself and make a tasty shrimp broth with the shells, which I reduce and add to the sauce.
KathrynLast edited by fzxdoc; August 9, 2020, 07:39 AM.Comment
Comment