Tag Archives: Smoked

Kevin Rathbun’s Smoked Turkey

Kevin Rathbun's Smoked Turkey
Serves 8
Once you try this brined turkey, you’ll agree that nothing does a better job of roasting meats than the EGG. The turkey has a subtle smoky flavor and is moist and succulent, but if you prefer a bolder smoky flavor, add more chips in increments during cooking. This turkey would be great for holidays, and you can use the leftovers to make wonderful sandwiches.
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Prep Time
13 hr 30 min
Cook Time
2 hr 30 min
Total Time
16 hr
Prep Time
13 hr 30 min
Cook Time
2 hr 30 min
Total Time
16 hr
Ingredients
  1. 16 cups (1 gallon) water
  2. ½ cup firmly packed brown sugar
  3. Rind of 1 navel orange
  4. 3 sprigs rosemary
  5. 1 cup kosher salt
  6. 3 yellow onions, quartered
  7. 2 heads garlic, halved
  8. 1 (12-pound) turkey
  9. 2 lemons, quartered
  10. 10 sprigs thyme
  11. 10 sprigs sage
  12. 1 cup chopped potatoes
  13. ¼ cup olive oil
  14. Freshly ground black pepper
  15. Garlic powder
Instructions
  1. Preheat the EGG to 350ºF / 177ºC without the Plate Setter.
  2. Pour the water into a large bowl. Add the brown sugar, orange rind, rosemary, salt, two-thirds of the quartered onions, and 1 halved garlic head. Mix until the sugar and salt dissolve. Remove the giblets from inside the turkey and reserve for another use. Rinse the turkey well. Place the turkey in a 2
  3. ½ gallon resealable plastic bag or any container that is large enough to hold the turkey and the liquid. Pour the brine over the turkey, making sure it’s completely covered. Refrigerate for 12 hours, turning occasionally.
  4. Soak 4 cups of hickory chips in water in a medium bowl for 1 hour.
  5. Remove the turkey from the brine, rinse well to remove the brining liquid, and pat dry with paper towels. Discard the brining liquid and solids. Stuff the turkey with the lemon quarters, the remaining halved garlic head and onion, thyme, sage, and potatoes. Brush the turkey with olive oil and season with pepper and garlic powder.
  6. Scatter 1 cup of the hickory chips over the hot coals and, using barbecue mitts, place the Plate Setter, legs up, in the EGG. Place the turkey on the V-Rack and put the V-Rack in the Drip Pan. Place the Drip Pan on the Plate Setter and close the lid of the EGG. Cook for 2½ hours, adding more chips every 30 minutes. If the turkey starts to brown too quickly, carefully tent the turkey with aluminum foil. Continue cooking until the instant read thermometer registers 165ºF / 74ºC.
  7. Remove the turkey from the EGG and let rest for 15 to 20 minutes. Carve and serve immediately.
Notes
  1. Equipment: Plate Setter, hickory chips, V-Rack, 9 by 13-inch Drip Pan lined with aluminum foil, instant read thermometer
  2. Recipe Courtesy of Kevin Rathbun and Big Green Egg
Cooks Recipes http://recipe.cookswarehouse.com/

Smoked Onion

Smoked Onion
Can you tell we love cooking outdoors this time of year? Here's another easy but impressive grilling recipe from our friends at MeatChurch. Based in Texas, MeatChurch makes a very popular line of BBQ rubs and seasonings. We proudly carry their Holy Cow Rub, Honey Hog Rub, Honey Hog Hot Rub and Honey Pecan Rub. Looking for a unique grilled side that is different from the traditional stuff you have been cooking? This sweet onion goes GREAT with steaks, hamburgers or just about anything you are grilling in the back yard. It can be smoked or grilled.
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 1 large sweet onion (MeatChurch recommends a Texas 1015, we're a bit partial to Vidalia Onions, grown here in Georgia!)
  2. 2 tbsp butter sliced into small strips
  3. Meat Church Season All (Substitute any other Meat Church rub to your liking)
  4. Chipotle, Garlic or Cilantro bouillon (your preference)
Instructions
  1. Prepare your smoker at a temperature of 275 degrees (indirect setup on a Big Green Egg). This can be grilled directly as well but keep the onion away from the fire.
Onion prep
  1. Peal the outer skin off of the onion.Cut a core out of the middle. Leave a 1/2" at the bottom of the onion. Do not core all the way through the onion.
  2. Place the bouillon and butter down in the core. Cover liberally with our Season All or other Meat Church BBQ Rub.
Cooks Recipes http://recipe.cookswarehouse.com/

Baby Back Ribs

Baby Back Ribs on The Big Green Egg ®
Serves 4
It's the beginning of National Grilling Month and a 3-day holiday weekend that's known for outdoor cooking and celebrations! Chef Matt South, the manager of our East Cobb store, has taken his dad's delicious rib recipe and adapted it to work beautifully on his own outdoor cooker of choice: the Big Green Egg. Using the "2-2-1 method" and a proven rib rub (Arthur Bryant's), Matt has accomplished rib perfection. Or at least we think so, we'll let you be the judge once you try it yourself!
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Prep Time
20 min
Cook Time
5 hr
Total Time
5 hr 20 min
Prep Time
20 min
Cook Time
5 hr
Total Time
5 hr 20 min
Ingredients
  1. 1 slab of Baby Back Ribs
  2. 1 tsp Turbinado Sugar
  3. 1Tbsp honey
  4. ¼ cup yellow mustard
  5. ¼ cup apple juice
  6. Arthur Bryant’s Meat and Rib Rub
Instructions
  1. Remove the membrane off the back of the rack of ribs. This is best done by grabbing the membrane on the smaller side of the ribs with a paper towel and pulling it off. If you have trouble getting a hold on the membrane you can use a boning knife to start the cut and then grab the membrane with the paper towel.
  2. Once the membrane is removed, use your boning knife to trim up some of the excess fat from the top and sides of the ribs.
  3. Spread the mustard on the ribs, both sides. This is best done by putting on a pair of gloves and just getting in there and rubbing them.
  4. Liberally sprinkle the ribs with a nice thick coating of the Arthur Bryant’s rub on the meat side, and a little bit less rub on the bone side.
  5. Heat the egg to 240 degrees with the wood chunks mixed in throughout. Set the egg up for indirect cooking with the plate setter (Conveggtor).
  6. Put the ribs on the egg meat side up and cook at 240 indirect for 2 hours.
  7. Take the ribs off the egg and place on heavy duty aluminum foil meat side up. Sprinkle the meat with the turbinado sugar. Next you will use the honey to draw a circle on the foil around the ribs, then you will then create a little pouch with the foil. The honey will mix with the liquid and rain back down onto the ribs giving them a great taste and making them more tender. Leave 1 side a little bit open.
  8. Put the ribs in foil back onto the smoker, at this time add your apple juice and seal the pouch up. Cook at 240 for another 2 hours.
  9. Unwrap the ribs and put them back onto the smoker for 45 minutes to an hour depending on how tender you want them. If you wish to add sauce please do so in the last 30 minutes of cooking.
Notes
  1. Eat and enjoy.
Cooks Recipes http://recipe.cookswarehouse.com/