The Fox & Friends Blog

Dadgum Good recipes: Oink 'n' Gobble and Smoked Prime Rib

John McLemore, chef and author of "Dadgum That's Good, Too" cooks up a Christmas feast on our plaza!

Smoked Prime Rib

Ingredients
1 (4 to 6 lbs.) prime rib roast
1/4 tablespoon onion powder
1/8 tablespoon garlic powder
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon paprika
1 tablespoon red pepper
1 tablespoon kosher salt1 (4 to 6 lbs.) prime rib roast
1/4 tablespoon onion powder
1/8 tablespoon garlic powder
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon paprika
1 tablespoon red pepper
1 tablespoon kosher salt

Directions
Place prime rib in a large pan. In a small bowl, combine all dry ingredients and mix well. Season roast with the mixture and let stand for 30 to 45 minutes.
Load the wood tray with one small handful of wood chips and preheat the smoker to 250° F.
Place roast, fat side up, directly on rack in smoker. Reduce temperature to 225° F and add more wood chips. Add extra wood chips every 1 to 1 1/2 hours during cooking time.
Using meat thermometer to check temperature, cook until desired temperature is reached. (See temperatures below. Remember, meat will continue to cook for a few minutes when taken out of the smoker and covered with aluminum foil.)
Once you have removed the prime rib, cover it with foil and let it rest for 15 to 20 minutes before cutting. This will help keep prime rib warm and juicy.
Doneness Chart: 125°F Rare, 135°F Medium-Rare, 145°F Medium, 155°F Medium-Well, 165°F Well Done (John doesn't recommend Well Done for a prime rib.)
For medium rare to medium, the cooking time is approximately 4 to 6 hours. (1 hour per pound.)

Oink 'n' Gobble

Ingredients
50/50 mixture apple juice and water
1 whole turkey (about 19 pounds), thawed if frozen
Butterball Buttery Creole Injection Marinade or your favorite marinade
Butterball Cajun Seasoning or your favorite Cajun seasoning
1/4 cup honey
1/4 cup packed dark brown sugar
1 tablespoon Dijon mustard
1 precooked butt portion ham (10 pounds)
2 tablespoons whole cloves, approx. (optional)
1 (8-ounce) Cajun butter marinade injection kit, divided

Directions
Fill water pan 1/2 full with a 50/50 mixture of apple juice and water. Preheat smoker to 225°F.
Follow these recipe instructions for Dadgum Good Smoked Turkey:
Fill water pan 1/3 full with a 50/50 mixture of apple juice and water.
Rinse and dry the thawed turkey. Using a marinade injection syringe, inject turkey with one jar of Butterball Buttery Creole marinade. Season outside and inside of turkey with Butterball Cajun Seasoning, rubbing it into the skin.
Place turkey on middle rack in smoker and close the door. Smoke for 9 1/2 hours or until internal temperature in breast reaches 165°F. (This total cooking time is for a 19-pound whole turkey. Based on the weight of your turkey, you will need to adjust the total cooking time. Estimated time at 225°F is about 30 minutes per pound. Make sure your internal temperature in the breast reaches 165°F. For a quicker cook time, you may increase smoker temp to 275°F and smoke at 18 minutes per pound.) Proceed to next step, when turkey is on the last hour and 45 minutes of cooking time.
Follow these instructions for Sweet 'n' Spicy Smoked Ham.
Make sure smoker temp is at 225°F.
In a small bowl, combine honey, brown sugar and mustard and rub over entire ham. On top of backside of ham, score an area about 5 inches wide and 3 inches deep. Push whole cloves, if using, into this area. Using a marinade injection syringe, inject ham with 4 ounces of the Cajun butter marinade. Place in a deep disposable aluminum foil pan, and pour remaining 4 ounces of marinade in bottom of pan.
Place ham above turkey and smoke, uncovered, for 45 minutes. Remove from smoker and cover with aluminum foil. Return to smoker and smoke for an additional hour or until internal temperature reaches 160°F. Remove from smoker, ladle some of the marinade over and slice. If the cloves are in the way, remove and slice remaining ham.
*For the Dadgum Good Smoked Turkey, the internal temperature should reach 165F before removing. Enjoy!

Read More

                                    1. 6626781278 2018-02-21
                                    2. 994551277 2018-02-21
                                    3. 2882701276 2018-02-21
                                    4. 5164971275 2018-02-21
                                    5. 7541041274 2018-02-21
                                    6. 4481091273 2018-02-21
                                    7. 2395441272 2018-02-20
                                    8. 1868901271 2018-02-20
                                    9. 1072601270 2018-02-20
                                    10. 755891269 2018-02-20
                                    11. 501091268 2018-02-20
                                    12. 8943681267 2018-02-20
                                    13. 32821266 2018-02-20
                                    14. 770981265 2018-02-19
                                    15. 293011264 2018-02-19
                                    16. 6926161263 2018-02-19
                                    17. 7986681262 2018-02-19
                                    18. 3284811261 2018-02-19
                                    19. 1952901260 2018-02-19
                                    20. 4404561259 2018-02-19
                                    21. cheap jerseys | wholesale jerseys |