Nov 20 2024 56 mins
Laughers, get ready to spice up your Thanksgiving with barbecuing tips from the BBQ Beast, Virginia's largest barbecue rig based at Blue Toad Hard Cidery. Get tips on mastering the smoker temperature, brine techniques, and the art of creating delectable side dishes like smoked mac and cheese from their Pitmaster, Steve Fitzgerald, and hear the story of this big BBQ rig from owners Jeff Mackelhany and John Woodward. Discover the intricacies of smoked hams and turkeys, creative appetizer ideas, and the importance of maintaining quality amid growing demand. With a blend of humorous tales, heartfelt mentorship stories, and customer feedback-driven innovation, this episode is brimming with valuable cooking advice and festive inspiration. So, let's fire up the smoker and get into the holiday spirit! Cheers!
THE BBQ BEAST at Blue Toad Cider: https://bluetoadhardcider.com/bbq-beast/
Facebook: BBQwiththeBeast (Scroll below for tips & recipes)
--
FWAF [f-wahf] = The Funny Womacks & Friends: thefunnywomacks.com
Facebook, Instagram & YouTube: The Funny Womacks
BBQ Tips & Recipes…
INGREDIENTS FOR THE BRINE
2 gallons water
1 cup sugar
1 cup salt
4 bay leaves
2 lemons, cut in slices
4 sprigs fresh thyme
2 tablespoons sage
2 tablespoons onion powder
2 tablespoons garlic powder
3/4 tablespoon cumin
3/4 tablespoon smoked paprika
DIRECTIONS
THE BBQ BEAST at Blue Toad Cider: https://bluetoadhardcider.com/bbq-beast/
Facebook: BBQwiththeBeast (Scroll below for tips & recipes)
--
FWAF [f-wahf] = The Funny Womacks & Friends: thefunnywomacks.com
Facebook, Instagram & YouTube: The Funny Womacks
BBQ Tips & Recipes…
INGREDIENTS FOR THE BRINE
2 gallons water
1 cup sugar
1 cup salt
4 bay leaves
2 lemons, cut in slices
4 sprigs fresh thyme
2 tablespoons sage
2 tablespoons onion powder
2 tablespoons garlic powder
3/4 tablespoon cumin
3/4 tablespoon smoked paprika
DIRECTIONS
- In a large sauce pan, combine water, sugar, salt, bay leaves, lemon slices, thyme, sage, onion powder, garlic powder, cumin, and smoked paprika over medium heat until sugar dissolves. Remove from heat.
- Add ice or place in the refrigerator until completely cooled.
- Select a container large enough to hold all of the brine and turkey. Add turkey, making sure to stretch the skin of the turkey away from the legs. This will allow the brine get as close as possible to the surface of the meat. Let sit overnight. HOT TIP: Place a bag of ice or plate over the turkey to keep it fully submerged while brining.
- Remove the turkey. Rinse to wash off any excess salt or spice on and under the skin. Smoke and enjoy.
IN THE SMOKER
Whole turkey (Smoker): Set smoker to 240°F. Cook 30-40 minutes per pound. A smaller, 8 pound turkey will take about 4 hours. A larger, 12 pound turkey will take about 6 hours
Turkey breast (Smoker): Set smoker to 240°F. Cook 30-40 minutes per pound. The average turkey breast is about 6 pounds- this will about 3 hours.
RECIPES:
- https://www.themountainkitchen.com/how-to-make-smoked-cheesecake/#recipe
- https://www.craftbeering.com/smoked-cream-cheese-recipe/
- https://www.dinneratthezoo.com/smoked-ham-with-brown-sugar-glaze/
- https://www.thewickednoodle.com/smoked-mac-and-cheese/