The BBQ Blog chronicles our adventures in search of the perfect all-natural BBQ.
This article details how brisket has higher amounts of monounsaturated fatty acids than other parts of the cow - especially in corn fed beef. The article does mention Wagyu beef but does not state the results of any tests on grass fed beef. It does seem to imply that this information could allow butchers to start charging a higher price for brisket, promoting it as some sort of health food. We'll see.
Study: Healthy 'Depots' Discovered in Beef Brisket
Since I was making smofried chicken wings, I decided to apply the same process to a turkey breast. The results were okay, but not quite as tasty as the wings.
First I rubbed and then smoked the turkey breast.
I smoked it until it reached about 155° internal. Then I dropped it into the fryer:
After a couple minutes, I pulled it, temped it, and let it rest.
Next time I will inject it for a stronger impact.
After the fatty, it was on to SmoFried Chicken Wings. I am a big fan of hybrid cooking methods, and this one combines two of my favorite methods - smoking and deep frying. I have my own variation of how to do this, but you can find a great primer on smoked and deep fried wings on the TVWB.
First I salted and then smoked the wings - I only smoked them for about an hour and then fried them. I used to use a full dry rub them, but most of the rub would burn by the time it got to the fryer afterwards. I think the skin holds up better this way but you still get the tenderizing effect of slow cooking the meat and I add the dry rub to the sauce. Here are the wings about 45 minutes into the smoke:
As I am smoking the wings I prepare my buffalo sauce. I added some dry rub, ground rainbow pepper corns, and Franks' Hot Sauce to a reduction of blood orange juice. I bring it to a boil, remove it from the heat and then add butter. I keep stirring and let the butter slowly emulsify until it forms a nice sauce.
I fried the wings in peanut oil at 350° for about 3 minutes or so.
When finished I pulled them out of the oil and let them air for about 30 seconds, then I toss them in the sauce. When finished this is what they looked like:
These take more time than your regular wings, but the flavor is so good you should give it a shot. Since the oil was hot, I went on to cook up a SmoFried Turkey Breast as well.
How was your Fourth of July weekend? It was rainy here - I went to the baseball game and got soaked. I am going to break up the food I cooked for the weekend into separate posts.
First off, to get started I smoked a non stuffed fatty.
Then I sliced it,
covered it with aged cheddar and
then popped it under the broiler for a couple seconds to bubble the cheese.
Next up were Smo-Fried Buffalo Chicken Wings.