Mustard and Dill Smoked Salmon

This past Thanksgiving was pretty darn good. As you recall I made a couple of different turkeys, including a smoked turkey breast that was out of this world. My mother-n-law laid out a few appetizers before the big feast, and one of them was this great smoked salmon she picked up from Empire Fish in our area. Everyone surrounded that smoked salmon like they have never eaten in days, it was that good. So the following week, I remembered I had purchased a salmon that was on sale not too long ago, and I brought it up, only to be placed onto the smoker.

Mustard and Dill Smoked Salmon Recipe
Mustard and Dill Smoked Salmon Recipe

Any time I can mask mustard into a recipe, as my wife does not like mustard, I do, and this was one of those occasions. This recipe uses a dill and mustard spread over the top, that almost builds this awesome smokey crust on the salmon, and impart packs a bunch of additional flavor.

Let’s get started.

Ingredients:

  • 1 whole salmon filet, bones removed, skin on
  • 1/2 cup of yellow mustard
  • 1 tbsp dill
  • Cherry wood chips, soaked in water
  • Smoker
  • 1 tbsp canola oil

Start by getting your smoker started. Again, I use my Weber grill with the Smokenator 1000 accessory, which works really well, but use what you have.

In the meantime, rub the meat side of the salmon with the yellow mustard, then sprinkle on the dill. That’s it.

Mustard and Dill Smoked Salmon Ingredients
Mustard and Dill Smoked Salmon Ingredients

Before placing the salmon onto the smoker, I liked to brush a bit of oil on the grates where you are going to place the salmon to prevent the skin from sticking. Place the fish, skin side down onto the oiled grates, cover, and let smoke until your internal temperature of the salmon reads 150 degrees on your food thermometer.

Carefully lift up, and place on a plate.

Let cool for about 15 minutes or so, and then dig in. The end result is a perfectly smoked salmon that just flakes apart. When I served this up, it reminded me a lot like that Thanksgiving day. Everyone was picking at it and placing on top of crackers. Regardless, it was super delicious, and was way too easy to make. Hope you enjoy, and happy holidays to everyone!

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Franklin’s Smoked Turkey Breast

I don’t know about you, but I am pretty exhausted from the Thanksgiving holiday. As normal, I spent hours in the kitchen cooking up the feast which included a green bean casserole, creamed corn, gravy, a dry brined turkey, mashed potatoes, dressing/stuffing, and this thing of beauty; Franklin’s smoked turkey breast. My colleague turned me onto this recipe and he swore by it. Whenever someone who cooks gets that excited about something, I figured it was worth a shot, and boy was this one ever delicious. As a matter of fact, many said it was probably their favorite, along with my Thanksgiving sausage stuffing.

This turned out awesome, and as I cannot compare as I’ve never had the honor to get to Austin, Texas to try Franklin’s BBQ, I can tell you that this was fall apart tender with just the right amount of smoke.

Franklin's Smoked Turkey Breast Recipe
Franklin’s Smoked Turkey Breast Recipe

Let’s get started.

Ingredients:

  • 3.5 lb turkey breast
  • 2 whole sticks of butter, unsalted
  • 3 tbsp course cracked black pepper
  • 1 tbsp salt
  • heavy duty aluminum foil
  • your favorite wood chips for smoking (I used cherry)

Start by mixing the salt and pepper in a bowl. remove the skin from the turkey breast and discard it.

Rub the turkey breast with the black pepper and salt, all over all of the sides. Now get your smoker ready. I’ve been using the Smokenator 1000 for some time now, but you could use your grill if you desire. Once the smoker comes to temperature (I shoot for about 250 degrees), add the turkey breast, cover, and let it slowly smoke for about 2.5 hours. Once the turkey is slightly browned, carefully remove it and place it on a plate.

Pull 2 big sheets of aluminum foil off, enough to easily wrap the turkey breast, and top the breast with the two sticks of butter. Cover with the foil, and return back to the smoker, butter side down. Make sure the breast is completely covered and to not have butter dripping down into your smoker! 

How to make Franklin's BBQ smoked turkey breast
How to make Franklin’s BBQ smoked turkey breast

Continue cooking for another 1-2 hours, or until the center of the breast registers around 160 degrees.

When you are ready to serve, carefully remove the foil from the turkey breast, and pull apart with a couple of forks.

This smoked turkey breast was so tender and juicy from cooking in that butter, and it was perfectly seasoned. I served mine on a couple of toasted buns, along with some barbecue sauce and pickles. I will definitely be making this again and again, plus it is perfect to serve during any holiday season. Hope you enjoy!

Franklin's Smoked Turkey Breast
Author: 
Recipe type: Turkey
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 3.5 lb turkey breast
  • 2 whole sticks of butter, unsalted
  • 3 tbsp course cracked black pepper
  • 1 tbsp salt
  • heavy duty aluminum foil
  • your favorite wood chips for smoking (I used cherry)
Instructions
  1. Start by mixing the salt and pepper in a bowl. remove the skin from the turkey breast and discard it.
  2. Rub the turkey breast with the black pepper and salt, all over all of the sides. Now get your smoker ready. I’ve been using the Smokenator 1000 for some time now, but you could use your grill if you desire. Once the smoker comes to temperature (I shoot for about 250 degrees), add the turkey breast, cover, and let it slowly smoke for about 2.5 hours. Once the turkey is slightly browned, carefully remove it and place it on a plate.
  3. Pull 2 big sheets of aluminum foil off, enough to easily wrap the turkey breast, and top the breast with the two sticks of butter. Cover with the foil, and return back to the smoker, butter side down. Make sure the breast is completely covered and to not have butter dripping down into your smoker!
  4. Continue cooking for another 1-2 hours, or until the center of the breast registers around 160 degrees.
  5. When you are ready to serve, carefully remove the foil from the turkey breast, and pull apart with a couple of forks.

 

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Barbecue Bacon Wrapped Onion Bomb

Onion bomb you ask? Yes, let me welcome you to an onion bomb. What the heck is it? Essentially an onion that is cored out, stuffed with a spiced ground meat, and well, you could stop there, or take it another step forward and wrap it in slices of bacon, and then smoke it. Yep, that’s an onion bomb, and one that is going to rock your world.

The onion bomb came out of the idea of stuffed peppers, a dish that I grew up eating.  I wanted to create something where maybe, just maybe, I could get my oldest to try. I knew he would devour the exterior bacon, and the interior meat, and my other would devour the onion, but maybe they would try the entire thing. I was correct on my assumptions, and no they did not eat everything together, but at least a dad tries, right?

Barbecue Bacon Onion Bomb Recipe
Barbecue Bacon Onion Bomb Recipe

You can do these on the grill, on your smoker, or in your oven. It’s up to you. I added them on the smoker for a bit of that great smoke flavor, but I’ll let you decide. Your overall goal is to have an internal temperature of 165.

Let’s get started.

Ingredients:

  • 1 large white onion, cored
  • ~ 1/2 lb ground chuck
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp Italian seasoning
  • Few dashes of Maggi (optional)
  • 4 slices of your favorite bacon
  • Your favorite barbecue sauce

Start by coring out most of the onion. You can do this carefully with a pairing knife, or if you have a jalapeno corer, use that as it works really well. Leave a couple of external layers in tact so it holds up well with the meat mixture.

Add the meat to a mixing bowl and add in the salt, pepper, Maggi, and Italian seasoning.

How to make an onion bomb.
How to make an onion bomb.

Mix well, and gently stuff into the onion. Wrap the slices of bacon around the onion, securing each piece with a toothpick. Place the onion on a baking sheet and place onto your smoker (or 325 oven or grill), and smoke for about 20 minutes. Once the smoke is cleared, cook over indirect heat until the bacon is crisp and your internal temperature is 165 degrees.

Brush on the barbecue sauce, and let it continue to cook until it is nice and sticky from the sauce. Brush with more sauce, then remove the toothpicks.

Barbecue Bacon Wrapped Onion Bomb
Barbecue Bacon Wrapped Onion Bomb

Using a serrated knife, slice it in half, or quarters, and get into it. I honestly have to save that when I served this, I left the room for only a couple of minutes, and sure enough it was almost completely devoured by my wife and kids.

You get a great smokey flavor, along with the great barbecue sauce, and no lie, the interior, along with the sweetness of the onion really make this a great dish to serve. I wish I had made another one to be quiet honest with you. If you are looking for something unusual to make, give this one a try. To me it was a real winner. Hope you enjoy!

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Smokenator 1000 – Product Review

I was totally surprised this past Father’s Day. Not only did my wife and kids treat me like a king, but they surprised me with some awesome gifts. Who would have thought that my wife knew I needed to upgrade my smoker! As they brought me out to the van (I knew they were up to something), my son opened the back, and low and behold there lied a smoker. Excited? Yes! completely excited. As I had no knowledge of the brand, nor type of smoker, I said I would do some research and see if this was worth keeping for the long run. Unfortunately the reviews were not all that great, and we agreed to do some research and find one that would fit my needs, and work within budget. She was not disappointed, however I kind of was because I wanted to break that smoker in like you would not believe!

Anyway, after some research, I decided that I would pursue the Smokenator 1000. Yes, that’s what it is called. I was a bit cautious at first as their website is a bit dated, however, the reviews were rock solid, so I went ahead and purchased it. The Smokenator 1000 works with my Weber Kettle, 22 inch grill, and that is perfect as I did not have to have another large item to store in my garage.

Smokenator 1000 Product Review - Pulled Pork Sandwich
Smoked Pork Shoulder Sandwich using the Smokenator 1000.

I was anxious for the product to arrive, and it arrived rather quickly as I ordered it from Amazon.com. The setup was totally simple. Basically attach the supporting grill to the support tabs of the grill. It snugs up against the grill perfectly. Then, add coals into the holes, and heat about 20 coals in your chimney starter. Once the coals have heated through, add them to the middle section where the water container goes, and move around with the metal rod that comes with it. Add in the thin wood chips to your liking, insert the water pan, fill with water, and then you are good to go.

It does note to keep the bottom vents open, which I did, and also when placing the cover on, to keep the top vents facing away from the Smokenator 1000. I should also note they somewhat stress to keep the top of the vents open only about the size of a pencil, I believe it was 5/8″.

I tried my luck with a pork shoulder, rubbed the way I like, and I’m not joking, this was probably one of the best smoked pork shoulder’s I’ve made to date. Even my wife and kids agreed.

They note to check the water container about every hour. I did, and the water held it’s own. I should note that I did add more water about two hours in, and after recently smoking other meats, I did have the water evaporate within the hour, so go ahead and check every hour.

I’m not sure how this holds a steady heat, but it held for hours at around 230 degrees, and to me that’s a great temperature for low and slow cooking.

After my second attempt at using the Smokenator 1000, I was completely sold. A great investment, especially for those using a 22″ Weber Kettle grill. You can find out more information from their website.

Question. Are any of you using the Smokenator 1000, and if so are you pleased with the results?

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