What’s cooking? Smoked Chicken!

A bit of a funny story, as I had wanted a smoker for quite a while and had even bought an inexpensive hotplate and picked up a couple of refrigerator wire shelves to build a wooden smoker. It turns out I didn’t have to, as while I was on an epic roadtrip across the SouthWest, I stumbled into a sale at a sporting goods store that had an terrific sale on a very nice smoker. I picked up this Cajun Injector Electric Smoker and it’s been awesome.

You simply set the temperature and time and that’s it. Computer temperature contolled, no fires to worry about, no fancy pellets to feed. I preheat it to temperature, put in the meat and the wood chips and I can move on to other things, checking on it once every 20 minutes or so just to see how the meat’s internal temperature is coming along.

My system is very simple. I brine chicken breasts for 18 hours or so in a basic brine. I then rub it with a nice bbq rub. I use Gorilla BBQ rub or LaRue Rub with a bit of brown sugar and, optionally, ground hot (habanero or ghost chili) pepper for kick. I preheat the smoker to 235 Degrees and pop them in until the internal temperature reaches 150 degrees. I then take it out and it’ll impulse cook another 10 degrees on it’s own. Time wise, that’s roughly an hour. For wood chips, I favor hickory chips soaked overnight in water. I use a good handful and this smoker is so good at retaining smoke, I really don’t feel a need to add any more.

I highly recommend smoking meats for a nice protein treat to go with veggies or on a salad and heartily recommend the Cajun Injector as a goof proof smoker.

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I love the smell of Prime Rib :)

 

There’s nothing like the smell of roasting meat. Although I know some vegans out there may feel differently, as a die hard meat eater, it’s heaven to me. Today, I have a little over 17 lbs of USDA Prime, boneless prime rib. I picked it up in a single piece from my local Costco, split it in half, did a little marinade and rub and popped it in the oven.

Prime Rib, USDA Prime. 17.25 lbs.

For marinade, I first rubbed it with Worcestershire sauce and sliced pockets in the fat for slivers of garlic. Then I rubbed it with some Montreal steak seasoning (primarily coarse salt, pepper, onion and garlic powder, and a few other herbs and spices). Sometimes I just use salt and pepper, but today I felt like I wanted a little tang and the steak seasoning on it.

Preheated the oven to 500 degrees. Popped it in and turned the setting down to 350 degrees and am going to let it roast until it’s 140 degrees. After it stands for a half hour it’ll probably be between 145 and 150 degrees, which is perfect, as I like to serve it medium to medium rare in the middle, and still have from the ends to the quarter  mark for well done and medium.

Family will be here tonight and we’ll be eating well 🙂

 

 

 

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