Poultry Pal Turkey, Ribs, Pork Roast in the Smoker!

DSCN1795 DSCN1796 DSCN1800 DSCN1801 DSCN1804Fall is a great time of year – football, apple cider, pumpkins, color tours in Michigan and firing up the smoker! Nothing better than the smell of wood chips from the smoker wafting in the cool air of fall.

The Poultry Pal infusion tower works great for holding whole chickens, turkeys or just turkey breasts upright in the smoker – you can also use the complete Poultry Pal unit. For the 9 lb. turkey breast I used the tower only and pushed the breast neck down on the tower.

I like to brine or dry rub before smoking. Brining is simply adding salt, brown sugar and spices to water and soaking cuts of meat or poultry for a few hours before smoking. Baby back ribs, chicken, turkeys, even pork roasts are prime fare for this method.

The Poultry Pal can be used in the oven, covered grill and also in the smoker! Recipes, tips, rubs are included with every unit. Makes a great gift!



Strip Steaks and Smoked Pork Chop !

DSCN1789 DSCN1790 DSCN1791 Labor Day means grilling for millions of families – it’s a tradition in this country. What better way to observe this holiday than grilled strip steaks and smoked pork chops!

I headed over to Besons’ meat market on North Euclid in Bay City and found these strip steaks at a great price, next to the steaks I spotted smoked pork chops . Treat yourself to these chops if you have never had them before.

Marinate the steaks in soy sauce, worcestershire sauce, garlic powder and black pepper a few hours before grilling. The pork chop went right on the grill with no seasoning needed. The chops were about 1/2 inch thick and went on shortly after the steaks.

When using the Grill N Pal especially for steaks be aware of the shortened grilling time because of the rapid heat transfer stainless steel imparts.

Beckys granddaughter Ali joined us for this meal and gave it a big thumbs up!

Next up smoked  baby back ribs !