BBQ

New York Strip Steak (or also known on the streets as just Strip Steak) is a mighty fine cut of steak that you must have at your next family barbecue. 

With grilling season just around the corner, there has never been a better time to roll up your sleeves, throw your apron on, and begin practicing your favorite barbecue recipes. 

Are you fed up with the same old bog-standard barbecue food? Patties, chicken drumsticks, don’t get me wrong, they are all excellent party foods that are easy to whip together for large groups, but if you are looking to spice things up around the dinner table and really give your guests something to talk about this summer, then you will need the awesome New York Strip Steak recipe that has been included in this article. 

In this article, you will be able to find out everything you need to know about a New York Strip Steak, including information on where it got its name. You will also be able to find the most original recipe – all of this and more coming up!

What Is New York Strip Steak?

New York Strip Steak (Strip Steak) is cut from the beef short loin. You can find this cut of beef in both boneless and bone in varieties, but the most common and sort after are boneless. Strip Steak is usually a very tender part of the cow, making for a succulent and slightly chewy dish. 

Why Is It Called New York Strip Steak?

So, now that we know a little more about this beautiful cut of meat – where did the New York Strip Steak get its name?

In 1837 the restaurant Delmonico’s – located in New York City started serving a cut of beef from the short loin as one of their most popular, gourmet dishes. With time, the restaurant became renowned for serving this particular cut of meat, and for doing a mighty good job when cooking it. As fame rose, the word spread further, and that is why the short loin is better known as the Strip Steak or even, the New York Strip Steak down to this day.

New York Strip Steak Or Ribeye – Which Is Better?

There are so many delicious possibilities when choosing a cut of meat to grill over the barbecue. But which is better? New York Strip Steak or Ribeye?

The main difference between the above mentioned cuts of meat is the fat content. So if you are looking to cut down on your fat intake, then one cut of meat may be preferable.

The New York Strip Steak (or the short loin) has a thick band of fat that runs down one side of the cut of meat whereas the ribeye has a far lower fat content. Of course, the fat on the New York Strip Steak gives the meat a great flavor when grilled, but the ribeye is also a tender and juicy option that is perfect for cutting back on a few calories. 

New York Strip Steak Recipe

So that’s enough chatting about it, now let’s get cracking with the recipe! Listed below, you will find all of the ingredients you will need to create a lip smacking serving of New York Strip Steak for a party of 6. Double or halve the ingredients as necessary to accommodate your number of guests.

Ingredients

• 6 cuts of New York Strip Steak
• Kosher salt
• Freshly ground black pepper
• ½ cup of room temperature salted butter
• 6 cloves of crushed garlic (or 4 tbsps of garlic powder)
• 1 tbsp of onion powder
• 2 tsp of barbecue sauce
• 2 tbsps of freshly squeezed lemon juice

Directions

Once you have got your ingredients together, it will be time to start with the recipe. To really score an awesome batch of New York Strip Steaks you will need to use a grill that reaches some pretty soaring temperatures in order to lock in that sizzling flavor.

1. To start things off, preheat the grill to around 900 degrees Fahrenheit. 
2. While the grill is heating, add the kosher salt, freshly ground black pepper, salted butter, crushed garlic (or garlic powder), onion powder, barbecue sauce, and lemon juice to a small bowl and mix until combined. The ingredients should form a paste. Pour the buttery, garlicky mix into a serving bowl and set aside for later.
3. Cover the steaks in kosher salt and place them directly on the grill grates to be cooked for a few minutes each side. (Use a meat probe to check doneness – cooking to 125 degrees Fahrenheit for rare, 150 degrees Fahrenheit for medium and a maximum of 160 degrees Fahrenheit for well done).
4. Remove the steaks from the grill and allow to rest for 10 to 15 minutes then arrange onto a serving plate. 
5. Smother the steaks with the buttery, garlicky sauce as desired.

Conclusion

Follow this recipe to the T and you will be giving Delmonico’s a run for their money!

Christmas, Thanksgiving, anniversaries, birthdays – it is always a good time of year to eat a perfectly smoked whole chicken. Chicken is a great meat to share with family because it is easy to prepare, simple to season and is loved by many. 

Are you looking for the best smoked whole chicken recipe to share a tasty meal with family and friends at the weekend? Then I am sure you will find the smoked whole chicken recipe included in this article more than useful. 

Not only will this article go on to provide you with the most awesome smoked chicken recipe with a finger lickingly scrumptious rub to go with it, but this recipe will also answer some of those burning smoked chicken preparation questions that you would like to see answered. Some of the questions we will answer are: “How long does it take to smoke a whole chicken?”, and “To what temperature should you smoke a whole chicken?”. 

That’s right, all of this and more is coming up in this article!

How Long Does It Take To Smoke A Whole Chicken?

Cooking meals is all about timing, and that is especially true when it comes to chicken. Cooking it for too long makes the meat tough and dry, and cooking it for too short a time will make it dangerous to consume. So no doubt you are wondering, how long does it take to smoke a whole chicken?

To make it easier, you should test the internal temperature of your chicken with a meat probe as this will give you more accurate results as different sized birds will take different times to cook and the cooking time will also depend much on the temperature of your grill. 

Chicken breast should be cooked until it reaches an internal temperature of 160 to 165 degrees Fahrenheit. 

Chicken thighs should be cooked until they reach an internal temperature of 170 to 175 degrees Fahrenheit. 

All in all, to smoke a whole chicken, it should take about 2 and a half to 3 hours when cooking a 5-pound bird at 275 degrees Fahrenheit. But as the temperatures of grills can vary, it is better for you to use a probe thermometer to see how long you should cook the meat.

Top tips when measuring temperatures:

• Be sure to poke the probe into the flesh of the chicken rather than resting it on the bones as the bones will read a different temperature to the rest of the chicken. 
• Do not poke the chicken too many times with the probe as every time you do the chicken will lose some of the natural juices that keep the chicken soft and prevent it from drying out.

How To Smoke A Whole Chicken

So it has arrived, the moment we have all been waiting for. It is time to let you in on the most succulent and scrumptious smoked chicken recipe you can get your hands on. The following is a list of all of the ingredients that you will need to complete this recipe and also the instructions that will direct you while preparing and cooking this meal. Make sure you follow the directions carefully to achieve the very best results.

Main ingredients

• 3 pound chicken
• Olive oil (as required)

Ingredients for the rub 

• 2 tbsp of paprika
• 2 tbsp of medium chili powder
• 2 cloves of minced garlic
• 1 tbsp of onion powder
• ½ tsp of oregano
• 1 tsp of sea salt
• 1 tsp of freshly ground black pepper
• 1 tsp of mustard powder

Directions

1. Preheat the smoker to 225 degrees Fahrenheit, need a smoker? Check the Electric Smoker Reviews
2. Use your fingers to massage the chicken over with olive oil, ensuring to cover the entire bird. 
3. Mix the dry ingredients together with the garlic in a small bowl until combined.
4. Cover the bird with the rub ingredients, patting them over the bird as thickly as possible.
5. Place the chicken onto the grill grates of the smoker and smoke for about 3.5 to 4 hours or until the chicken breast reaches an internal temperature of 160 to 165 degrees Fahrenheit and the chicken thighs reach an internal temperature of 170 to 175 degrees Fahrenheit when tested with a meat probe.
6. Top tip: If you would like your chicken to have a crispy skin when cooked, raise the temperature on the best offset smoker to 375 degrees Fahrenheit for 5 to 10 minutes once your chicken is close to reaching the optimal internal temperature. This will ensure that you achieve a crispy skin without drying out the bird. 
7. Remove the bird from the grill once it has finished cooking and allow it to rest for up to 15 minutes. (This allows time for the juices to flow back to the surface of the bird).
8. Slice and serve as desired.

Every time of year merits a generous serving of smoked turkey, and with barbecue season on the way round again, there has never been a better time for you to consolidate and perfect your smoked turkey recipe. 

Christmas and Thanksgiving are also key moments throughout the year when you will want to have the best smoked turkey recipe under your belt to fall back on and that is what this article is all about – providing you with the best smoked turkey recipe for you to wow your guests this holiday season.

This article will go on to explain the steps you should follow to smoke a super duper, extra soft and tender turkey, it will also provide you with a list of the supplies you will need to get started, not to mention the temperature it should all be cooked at so that your turkey is neither too dry or undercooked. 

All of this and more to come in this article!

All The Supplies You Will Need

The best thing for you to do before you start cranking up the grill and throwing your apron on is to check that you have the appropriate supplies to complete this recipe. Take a look below at the handy list of supplies that will explain what you need to have to hand.

• Most importantly, of course, the turkey! Fat trimmed and defrosted is the perfect way to have your bird prepped for smoking.
• A smoker. The smoker is also an essential factor for this recipe. If your smoker is powered by wood pellets or chunks, make sure you have plenty of these to hand. (To spice up your recipe, why not try cooking with maple, apple, or cherry wood chips – they work well to infuse a more intense smoky flavor into your food.)
• You will also need a probe thermometer so that you can check the internal temperature of your turkey and remove it only once it has been cooked thoroughly. 

How To Smoke A Turkey

So we have arrived at the most important and naturally, the most exciting part of this article. Here is where we will include all of the instructions you need to smoke a mean cut of turkey for Christmas, Thanksgiving, or even simply for the family to enjoy this weekend. 

Make sure you follow the steps below carefully to ensure you get the very best results!

Ingredients

• Turkey (defrosted)
• Olive oil (as required)
• Chicken seasoning, salt, pepper, paprika, garlic powder and onion powder (enough to cover the bird)
• Water (as required)

Directions

1. Preheat the smoker to 200 to 225 degrees Fahrenheit for indirect smoking. If you are cooking with a propane smoker, turn the burners on low.
2. Remove the defrosted turkey from the fridge and trim away any excess fat from the bird. 
3. Baste the turkey with olive oil, ensuring that the whole bird is covered. 
4. In a small bowl, mix together the dry ingredients and then pat them over the surface of the bird, ensuring that it is well seasoned.
5. Smoke your bird at roughly half an hour per pound (eg a 10 pound turkey will smoke for approx. 5 hours). Ensure that your water bowl is topped up throughout the cooking period.
6. Use a probe thermometer to measure the internal temperature of the turkey and remove it from the heat once it has reached 165 degrees Fahrenheit.
7. Transfer your bird to a serving platter and allow it to rest for up to 20 minutes before serving (this allows time for the juices to return to the surface of the bird).
8. Slice and enjoy!

Smoked Turkey Temperature

It is tricky to put an exact timing on cooking a turkey as how long it will take to cook depends on the following factors:

• The size of the bird (with larger birds taking longer to smoke).
• The quality of your smoker (better quality smokers will require less energy to heat and will remain hotter for longer).
• The internal temperature of the smoker (the higher the temperature the quicker the bird will cook).
• The outside temperature (the cooler the outdoors temperature the harder the smoker has to work to retain its heat therefore cooking slower).

The ideal temperature for cooking a turkey is until it reaches 165 degrees Fahrenheit. Any more than 165 and you will find that your turkey starts to dry out. Make sure your probe is touching just the flesh of the bird rather than the bones when reading your temperatures as the flesh and bones can read slightly different temperatures.

Conclusion

Roasting the perfect cut of turkey is essential for a scrumptious family dinner this weekend, so why leave it to chance? Follow the recipe listed in this article and the tips and tricks that we have mentioned to ensure that you smoke a bird that will make your guests keep coming back for more!

Some of the nicest cuts of meat to smoke, are often the ones that you wouldn’t usually gravitate to. That is why so many are missing out on the juicy succulency of a smoked tri tip. But not for long, as this article will explain everything you need to know about this cut of meat and how to prepare it.

Perhaps you are wondering, what cut is a tri tip, and where can I get hold of the best smoked tri tip recipe? Then look no further, as this article will answer all of your tri tip questions! 

Are you looking for something different to prepare for the family to enjoy this barbecue season? Then you must give this smoked tri tip recipe a whirl! You will not regret it!

What Cut Is a Tri Tip? 

First of all, let’s find out a little more about the tri-tip itself. What cut of meat is it?

This tri-tip is cut from the tri-tip roast. It is a triangular-shaped cut of beef roast that comes from the lower part of the sirloin.

When purchasing, it is important to pick a cut that has had some of the fat removed, as it is a rather fatty cut of meat. Tri-tip is inexpensive, and much so when compared to rib eye or other cuts of beef. 

Tri Tip is also extremely flavorsome, and can bring a new taste sensation to any barbecue! If you haven’t tried your hand at preparing it yet, then there is no time like the present!

Is There Another Name For Tri Tip? 

So how else is the tri tip known? As stated above, tri tip comes is a triangular shaped cut of beef roast which is part of the bottom sirloin. So if you cannot find it in your local butchers or at the supermarket as tri tip, then try looking for bottom sirloin and I am sure you will be able to knab the cut of meat that we are after to complete this delicious recipe.

Tri Tip Recipe

Now that we know everything there is to know about the tri tip including where it got its name, it is time to knuckle down with the most awesome smoked tri tip recipe. 

The following is a detailed list of all of the ingredients that you will need, not only to make a tri-tip, but also to put together a fantastic rub to season your meat. Following the ingredients, you will find a step by step guide that will help you to put the recipe together in the nick of time.

Ingredients

• 2 pound tri-tip
• 1 tbsp of smoked paprika
• 1 tbsp of chili powder
• 1 tbsp of cayenne pepper
• 2 tbsp of cumin
• 2 tbsp of brown sugar
• 1 tbsp of garlic powder
• 1 tbsp of onion powder
• 1 tbsp of kosher salt
• 1 tsp of ground ginger
• 1 tsp of freshly ground black pepper
• 1 sprig of rosemary
• Olive oil (as required)

Directions

1. Preheat the smoker to 225 to 250 degrees Fahrenheit. 
2. In a small bowl, combine all of the dry ingredients except the rosemary. Mix them together until well blended. 
3. Trim any excess fat away from the tri-tip (but keep a thin layer of fat on as this is great for adding flavor and keeping the tri-tip juicy).
4. Baste the cut of tri-tip with olive oil, ensuring to cover it in its entirety.
5. Pat the rub onto the cut of meat, applying it as thickly as possible.
6. Place the seasoned cut onto the smoker, close the lid, and smoke until the meat reaches an internal temperature of 127 – 133 degrees Fahrenheit – medium-rare. This should take about 15 to 25 minutes, depending on the thickness of your cut of sirloin. (120 – 12 6 degrees Fahrenheit – rare, or 140 – 150 Fahrenheit degrees for a well-done roast).
7. Wrap the meat in aluminum foil once it has finished cooking so that you can catch the juices that may trickle away from the meat. 
8. Allow the meat to rest for up to 15 minutes, covered in tin foil before removing it and slicing against the grain to serve.
9. Sprinkle rosemary on top of the meat to serve and drizzle with the juices that were collected inside the tin foil.

Top Tips

• All meat tastes better once it has been marinated. So, if you are not in a hurry, allow your cut of tri-tip to sit in the rub for at least 3 hours or up to two days. The longer you leave it, the more intense the flavor!
• The meat will continue cooking once removed from the smoker, so remove it a few degrees before it reaches its ideal temperature to really nail a medium rare cut.