Who doesn’t love smoked meats? The super delicious smoke meat is too enjoyable to eat. Smoking traditionally was a method of processing red meat (and fish) to preserve this high protein food. But nowadays, by the various recipes and ways of smoking create the great flavor of the smoke meat and make it be the most favorite dishes.
Smoking some flavorful red meat, poultry, or fish with the right process and then enjoy the incredible taste of them. There are many ways to burn meats such as hot smoking, cold smoking, using different fuel like charcoal, hickory, or wood chips.
The smoke meat is standard to find in the restaurant’s menu, but you can make it quickly by yourself while enjoying the time with your family and friends in your backyard. However, some people say that they can’t enjoy smoked meat as much as others for some reasons, one of the reasons is they don’t choose the best meat, because not all meats are suitable to smoke.
So, what’re the best meats to smoke?
Here I share types of meats that are honestly the best when they are smoked and follow the tips to get the best results.
Pork ribs are the most popular choice for smoking, and this is one of my favorite. It has a lot of fat that make it perfect to smoke. After smoking, the ribs can become so moist; they begin to fall off the bone and creating a tremendous delicious flavor. Not only great for smoking but it’s also cheaper than other meats and easy to find in the market or grocery stores. If you want to get the best-smoked meat, make sure that you do some of the preparation. For some types of meats don’t need training so they can throw to the smoker, but pork ribs are one of those that need some proper time for getting ready to meet the smoker. It will not take much time for preparation, just find the seasoning and steps that work best for you and then get to work.
How to get the best of smoked pork ribs? Try to burn them by using hickory, smoke-wood, or apple-wood and don’t forget for the little preparation. Trust me; you’ll find the different taste in your mouth, it’s utterly delicious. Even you never try smoked pork ribs before, and you will turn to it and going to love it now and hereafter.
Yes, I know that sometimes deer is super dry and having the strong flavor or smell of game when it cooked. Of course, you don’t like that. But, let’s see the different taste when you smoke it. You can burn all parts of deer, but shoulders and tenderloin are the best part to be smoked. You can brine the meat for an hour per pound before dragging them to get the most of meat, if you don’t bring it, you’ll get dry meat and lacking in flavor. Have your barbecue with this meat, smoking them with any fruit-woods, apple smoke-wood is the best I think, and enjoy the best taste of deer that you never had before.
Other than meat, kind of seafood or fish is not harmful to smoke. Carp are freshwater fish that’s ideal for smoking, especially if you are a seafood or fish lover. Carp is fatty fish, but it can be not too fishy or oily at all if you have some preparation for smoking. Training is critical when smoking carp. Fillet your carp then you can soak the fillets in salt water, buttermilk, or milk for a few hours before it smoked. For you who don’t like the fishy taste, that step of preparation will help to make the fish less oily than usual and make the flavor less dubious. The best way to smoke the carp is by using mesquite wood. Try the tip and enjoy the fantastic smoked carp though you don’t like fish you must try it at least once.
A Whole Turkey
Another type of meat that perfect to smoke is the whole turkey. Smoked whole turkey is a classic dish so that I prefer to smoke turkey than cook it any other way. The flavor of dried turkey is excellent, creamy and sweetish. It has such complex taste. Turkey is not only one of the birds that great, other birds such as chicken, pheasant, and duck are also great to smoke. To get smoked turkey in moist and delicious taste, you must brine them first about one hour per pound to avoid the turkey from dry. After that, you may also apply a rub before smoking them to get excellent of the meal.
Beef brisket is another recommended meat for your next barbecue. However, sometimes beef brisket can be tough, chewy and lack of taste but if you smoke the feeling correctly can be so fantastic. Properly smoked beef brisket will produce moist and full of flavor, and feeling like good roast beef or steak. Beef brisket is too easy to smoke but remember the key that you must keep the temperature low and burn it for a while. If you love the smoked version, you should also try sous vide roast beef.
Smoke the Cornish hens with apple smoked wood to get the best flavor. Again, like turkey and deer, you must brine the meat for an hour per pound before smoking. If you don’t bring the flesh, you will get some super dry smoked Cornish hens. Therefore, paying for smoking is a must.
Goat meat has far less fat, and it is also healthier because of it low in cholesterol and calories. It is suitable for you who want the healthy one. Before smoking goat meat, you must brine the chicken for an hour per pound to get moist. Always remember to brine your turkey before smoking. Brining is a priority. For having the best result of smoked goat, smoke with mesquite smoke wood.
Few things in life are better-gonna play – fresh food that’s hot off the grill especially your grill. Today I am going to share my grill tips for you.
Some Expert Tips for Grill :
1. Aluminum Foil Grate Scrubber
You probably already know how frustrating grills can be to clean. But did you know that you can simplify the process and cut costs just by using aluminium foil and an onion? It’s true instead of using a metal brush shape a piece of aluminium foil into a ball and grab it with your tongs while the grill grate is still hot scrape away.
I love this trick, because with this trick, no more littering your grill with those pesky metal bristles for an even more in-depth clean without the use of harsh chemicals.
Big Poppas also share how to clean up your grill in this video :
So if you get called on the restaurant for a family party or whatever, and it’s in a hurry there’s a quick way. It’s not the best way, but there’s a quick way to clean up your grill. Take a piece of heavy-duty aluminium full. Tear it about the size of the cooking grid light. The restaurant is sure that you have the lid open light. The restaurant turns the burners to high and closes the lid. What we’re doing is working kind of like a self-cleaning oven, and this is going to happen fast.
So within five minutes or less, we’re going to heat really. Those cooking grids up and we’re going to loosen up all of that crud that’s built upon them over time. Once that temperatures up there carefully because it’s going to be hot remove your aluminium foil ball it up because chances are if they don’t clean their grill they don’t have a brush handy. Use the balled up aluminium foil as a brush to bring those grids back bright and clean. Lightly all the cooking grids and you’re ready to go.
2. Onion Rub Grime Killer
Slice an onion in half and firmly rub the cut side along the hock rates with your tongs the moisture and acid. The onion will help loosen the baked-on grit and grime.
3. Propane Gauge Hot Water Hack
If you’re using a gas grill, the last thing you want is to run out of propane mid-cook. If you don’t have a scale, I have another trick. You can use some hot water to gauge how much propane is left. Just tilt the canister to the side and pour the boiling water up and down the length of the tank. Set it back upright and touch the bottom where there is propane the tank will feel cool.
4. Stick-Free Fish
If the whole tank feels warm, you’re all out time to fuel up love grilling fish but hate how quickly it gets stuck in the grates. Try making a bed of lemons then cook the fish on top. Not only will it save your grill from a sticky, flaky mess but it will enhance your meal with an extra fresh citrus flavour YUM.
5. The Trick to Tenderness
Your guests will be begging to know your secret do you want your burgers to be juicy and tender. Of course, you do, but it can be tricky to give your burger patties a 5-star taste and keeps them from drying out. Try cooking them with a dollop of butter on top or for healthy alternative ice chips work great too.
6. No Burn Kebab
Kebabs are a great way to cook shrimp veggies or smaller pieces of meat on the grill. To prevent your wooden skewers from drying out or Catching Fire soak them in a bowl of water for 15 to 20 minutes. You can use two skewers of each kebab to make sure. They don’t slip while you flip for more great hacks.