Today I'm gonna show you how I took my smoker
to a complete new level. As you know I am a huge fan of smoking meat. You've already seen me smoke quite a few things
including a dry age brisket that was the most juiciest thing I've ever seen in my life. And of course we can't forget about baby back
ribs. Those are the most common meat you alway see. Today we're gonna do something completely
different. I'm gonna smoke meats that are unexpected
to be smoked. By the end of this video my goal is to find
out which meats are the best ones to smoke. At the same time trying to find out which
ones are just a no go. With all that being said this is I smoked
every meat. So let's do it! And we are starting out with a beautiful behemoth
of a steak that is mouthwatering and absolutely delicious. This is a one and half inches thick porterhouse
steak. And as you can see the marbling is incredible. We call it a porterhouse steak because of
the size of the filet mignon. If it's a little one it's called a T-bone
but as you can see this one is nice and thick. The first thing I like to do is to dry brine
it. And that is just basically a fancy word which
means put salt on it and let it rest on your refrigerator. And what that does is allow the salt to penetrate
deeply into the meat seasoning all the way thru it. So after putting on my refrigerator the very
next day this is what it looks like. See the dark color? That's a sign that the salt penetrated deeply
into the meat and everything is perfectly seasoned. My goal is to do what's called a reverse sear
that means I'm gonna smoke in very low temperature. And once it reaches 125 degrees Fahrenheit
is time to take it off and put a beautiful sear. And for that I'm gonna be using my wireless
thermometer. And remember we only added salt so we gotta
go in with the seasoning. So I threw in some black pepper and garlic
powder. I'm a true believer that with a beautiful
steak like this you should not mask the flavor with anything else. Besides that I'm also hoping that the smoking
will add an incredible flavor. so I put my smoker at 250 degrees Fahrenheit
threw in my steak and let it reach an internal temperature of 125 degrees Fahrenheit and
once that happened this is what it looks like. I'll tell you one thing it is perfectly medium
rare in the middle, but this crust needs some work. That's one of the disadvantages of the reverse
sear but we can fix that real quick. So I removed my thermometer and to put a beautiful
crust and additional flavor I'm gonna be using some thyme, garlic and of course butter. To my luck my smoker has a side burner so
on a cast iron I threw in a little bit of grape seed oil and started the sear. You want to sear one minute per side. Once that one minute's up just flip it and
that's exactly what you are looking for. as expected the cast iron always does it's
job. To finish off the steak I threw in a whole
stick of butter, garlic and of course thyme. Baste it until your butter becomes nice and
brown and the whole steak is coated. Now you want to make sure you smother the
steak in butter and one thing to keep in mind is not to let your butter burn. If you do the taste is gonna be kind of bitter
and that's the last thing you want. This is a smoked porterhouse Steak as you
can see its just mouthwatering. There's one thing you guys can not experience
and it is the smell it is just wonderful. To carve it I started by removing the New
York steak side followed by the filet mignon. And as I took the first slice, wow, perfectly
medium rare exactly the way I like it. That is as juicy as it gets. But the important thing is what is it gonna
taste like? And as I took my first bite.... whoah this
is amazing. It is very smokey the butter basting really
did an amazing job and it's beyond juicy. I mean this steak is so good I had a little
crazy idea. Let me just get that brown butter and just
smother a little bit more. and take a look at this. C'mon that's just crazy. Juicy to the max, buttery, that is phenomenal. If you've never smoked a steak, do it! You will thank me later. Jumping on to the next one I decided to smoke
a pork tenderloin. And to say that it was juicy is a complete
understatement. That is what they call heaven on earth. And here is how I smoked it. When you buy pork tenderloin they usually
come in pairs and this one is no different. As you can see the very top comes with the
silver skin and you definitely want to take that off. It's not a big deal just grab a nice sharp
knife and go to town. The only thing you gotta keep in mind is not
to remove a lot of meat. Once I was done with the first one I quickly
jumped to the second. For the seasoning I kept it pretty simple. I started with the master of all seasoning
which is salt, followed by Guga's rub. Now the interesting thing about Guga's rub
is that you can not purchase this one, but you can make it at home. I did a complete video about it and you can
see it on the description down below later on. You probably already have all the ingredients
at home. But feel free to use any rub you like. You gotta make sure you season all sides including
the edges. Once I was done every part was completely
covered with the rub. To take the pork tenderloin to a new level
of course I'm gonna wrap it in bacon. So I lay them down in some parchment paper
and they were ready. And in case you are wondering I am using apple
smoked bacon and of course its a thick cut. I laid both tenderloins right next to each
other. Keeping the thinner ends on the opposite sides,
that will give me a more symmetrical shape so that everything cooks evenly. Now here is where things went wrong. I started by using parchment paper and that's
just not a good idea because it does not allow me to make it tight. And if you want a nice beautiful shape you
gotta make it tight. So of course after doing so many beef wellingtons
once thing I learned is to use clinch plastic. That does the job every single time. So learn from my mistake. Forget about the parchment paper and always
use clinch plastic. Now all there's left to do is to make it as
tight as possible. And as you are doing that is gonna form air
inside and the trick is to poke all of the air gaps so that all of the air can come out. And once I was done this is exactly what you
are looking for a nice tight log. Since the plastic already did its job the
easiest way to remove it is by cutting the ends. Then carefully place it on a cooling rack
so that everything can stay in place. And the last advice I'm gonna give you is
work slowly. You wanna keep that beautiful shape. Now all there's left to do is to put it in
my smoker. And for that I put it at 325 degrees Fahrenheit
I'm looking for an internal temperature of 145 degrees Fahrenheit. As it was smoking I decided to make a very
easy and simple basting sauce. And I started with strawberry jam, followed
by Worcestershire sauce and Louisiana hot sauce. Now all there's left to do is to mix it well
and your basting sauce is done. I will tell you one thing, don't be shy with
this basting sauce and keep in mind that it has sugar so you should only be adding it
towards the end. If you do it any earlier the sugar will burn
and it will taste bitter. Once I was done with the basting I let it
reach an internal temperature of 145. Once it was reached this is what I got. A beautiful pork tenderloin smoked to perfection. I know it looks impressive and absolutely
delicious. But the smell is what's really hitting me. I'll tell you one thing, my kids were playing
video games on their room and when they smelled it they quickly came in and I don't blame
them because as soon as I took my first slice... Check that out! That is juicy to the max it might be the definition
of juiciness. Whoa c'mon this is just not fair. And as I took my second slice oh it's like
a waterfall of juice. Even after it was rested over 10 minutes we
still got a lot of juice. Bot of course the only thing that really matters
is the taste. and as you can see we got a nice smoke ring
which even penetrated the bacon. And as I took my first bite, oh that is amazing. That is just out of this world. Smoky flavor, extremely juicy a little bit
sweet and also spicy. C'mon this is just unfair. It's interesting because you feel the smoke
throughout the whole thing and to say that this is delicious is absolutely an understatement. I had to quickly stop recording because my
kids were ready to eat. And let me tell you something they ate all
of it. Now I do love me some brisket. And I just love short ribs, but this is none
of them and to my surprise is my new favorite thing. Most of you never had it. But if I really give you any recommendation
today is to do this one. Just have an open mind because the flavor
is absolutely delicious. And this is what I'm talking about. I know what you are thinking it does not look
appetizing and you are a hundred percent right. But as you saw it in the beginning we will
make this incredible. If you are still wondering what it is, let
me tell you, it's beef cheeks. Yes the cheeks but remember what you just
saw previously. And let me show you how I do it. The first thing I like to do is to clean it
up. You want to remove as much silver skin as
possible. There also weird external fat which must be
removed. And you want to do that because it already
has plenty of intramuscular fat. So now it's really time to show your butcher
skill and remove all of it. And by the time I was done this is what it
looks like. That is a lot better than what we started
with. And that's great because you gonna have a
lot of the trimmings left. But don't even think about throwing this away. It is perfect for making beef stock. So always freeze them and whenever you are
making beef stock you know where to go. But now its time to season. I started with salt, freshly ground black
pepper, garlic powder, onion powder and smoked paprika. As always make sure you season both sides. Now beef cheeks is a very tough cut of meat
and in order to make nice and tender it needs time. So I set my smoker to 275 degrees Fahrenheit,
and you want to smoke it like this for at least four hours. That should give you a nice smoky flavor. Once the time was done I took them out of
the smoker and this is what I was left with. I just wish you could smell it. The smell of hickory wood is really coming
thru. As you can see that red mahogany color is
a sign that it got a wonderful smoke ring. And also made a nice bark. But hey we are not done yet. We are gonna take this to the next level and
for that I'm going to be using mirepoix. That's a combination of celery, carrots and
onions. The only thing to keep in mind is cut them
all the same size. Since we are going to be braising this for
a very long time I definitely recommend the disposable pan. So throw all your vegetables inside followed
by some garlic, and tomato paste. Now we are doing all of this because we are
also gonna be making a sauce and as those flavors get to know each other you gonna be
left with a sauce that you will not forget. So into the mix I threw in some Louisiana
hot sauce, followed by worcestershire sauce and finished it off with beef stock. You want to make sure you put enough liquid
until all of the vegetables are covered that will allow enough time for the beef cheeks
to braise and once its done the sauce its just gonna be an extra bonus. Now it's time to throw the cheeks back in
and seal the pan. And when sealing it make sure you make it
as tight as possible. The last thing we need is to for the liquid
to escape. Throw it back into the smoker and let it cook
all the way thru. And what I mean by that is that when you poke
it with a fork or anything else it should feel like room temperature butter, zero resistance. And once mine was like that this is what they
look like. Now I will tell you one thing, they are extremely
soft, tender and all the fat and collagen has completely melted. I mean take a look at this. C'mon check out that smoke ring. You know what I wanted to just give it a taste
by itself without any sauce. That is amazing is so good. There's not a lot of words. I know it takes a little bit of work but it's
worth it. And the fact that it's more affordable is
just a plus. I mean take a look at this. C'mon! But wait a second we got go in with the jus. And of course all you have to do is to strain
it and it's ready to go. Yes you can use a thickener if you like but
I am going all natural. And like I said to you before, don't be shy
add as much of the sauce as you like. I always say the more sauce the better. And as I tried it with the sauce it just made
everything a hundred times better. If there one thing out of this video that
is the must is this one, specially if you never had it. Make this friends you will thank me later. The very next one is lamb. this is a domestic
lamb and usually is easy to find two types; you have imported from New Zealand or Australia
but here is the most important thing to keep in mind if you like your lamb a little gamey
go for the imported ones, but if you like a mild taste of lamb and also a better marbling
go with domestic. And as you know I'm all about the domestic. To keep it easy to cook I decided to split
it in half. That would make things easier to sear and
it also allows me to show you different doneness so you can choose whichever one is better
for you. I like to score the fat and by scoring it
it allows to render much easier. For the seasoning I started with salt, freshly
ground black pepper, onion powder and smoked paprika. As always make sure you season everything
well including the edges. And the first step of having an amazing lamb
is to put a beautiful sear. There's no need to put any oil in the pan
because the fat will easily melt. You want to sear the fat for about two minutes
one minute per side. I set my smoker to 250 degrees Fahrenheit
and add my lamb. One of them I Am looking for an internal temperature
of 135 degrees Fahrenheit and the second one I'm gonna show you what 160 will look like. That way you can cook however you like at
home. As it was smoking I made a very simple basting
sauce. I started with a little bit of melted butter,
followed by shallots, Gochujang seasoning which is a Korean spicy chili, garlic paste,
fresh thyme, dijon mustard and for some acidity cherry vinegar. Now all there's left to do is to mix it well
and your basting sauce is ready. This will give an incredible flavor to your
lamb, so make sure you apply it generously. but once 135 degrees Fahrenheit was reached
this is what I got. And as I took my first slice, wow. I mean I respect everybody's opinion but to
me that is the perfect doneness for lamb. You are looking at an internal temperature
of 135 degrees Fahrenheit and it is juicy to the max. But of course the important thing is the taste. And check this out everybody. C'mon! That is amazing. I can't wait any longer I gotta take the first
bite. And as I did whoa. It's heavenly, juicy, tender, a very mild
flavor of smoke, also that basting developed an incredible complex flavor. This is a wonderful lamb. But hey we still got one more left. This one was cooked to 160 degrees Fahrenheit
internally. And as you can see it's still juicy, but not
even close to the other one. You gotta keep in mind whenever you smoking
any meat cook it to the preferred doneness that you like because in the end of the day,
you are going to be eating it and you have to enjoy it. Don't let anyone else tell you otherwise. Cook it however you like it. And as you can see this one is still juicy
and as I take my first bite, wow I really like lamb. If you never had rack of lamb, what are you
waiting for? I can guarantee you will love it because it's
absolutely delicious. Now let's move in to chicken. And forget about dry chicken, no, no, no,
no we are making juicy chicken. Now I recommend getting a good chicken. Let me tell you something not all chickens
are the same and this one is organic. I feel like it produces a much better flavor. The cool thing about this chicken is that
it already comes ready to go. As you can see it's already spatchcocked and
it makes life a lot easier. I'm gonna show you my trick to make juicy
chicken. And yes there is a trick. The first thing we need to do is to loosen
the skin from the meat. Just work your way fingers carefully not to
rip any of the skin. But just in case you do rip it its not a big
deal. As you can see it's very easy to do and its
extremely effective because we we are going to be doing the same thing that we did with
our steak. And that is to dry brine it and you already
know what that means. You want to carefully season everything with
salt this is way better than marinating your chicken. And forget about wet brine, it's just not
as effective. Dry brine is always the way to go. But once I was done you can clearly see that
I was able to put all the skin back together. That is real secret of a juicy chicken. Just like our steak you want to put it on
a cooling rack so it can dry brine overnight. If you don't have the time you want to let
it dry brine for at least four hours. But it's always better overnight. The very next day I took it out of the refrigerator
and this is what it looks like. Not only the dry brine did its job but we
also got an additional bonus and the skin got really dry. And you already know that the enemy of crispy
skin is moisture. The drier it is the crispier it will be in
the end. And of course you already know because you've
seen my toaster oven video. And just in case you haven't make sure you
check it out later on. Now the only thing left to do is to add seasoning. And for that I am using Guga's rub. But just keep in mind that Guga's rub does
not have a lot of salt and I specifically made it for that reason which is allowing
you to control the salt so you can dry brine it. But after adding all the seasoning it was
ready for the smoker. The temperature was at 375 degrees Fahrenheit
any lower than that you won't get any crispy skin. And I am shooting for an internal temperature
of 155 because as my chicken rests it will raise an additional 10 degrees giving me a
final internal temperature of 165. And that is exactly what the FDA recommends. And as it was resting check it out! That is already making my mouth water. And once again I wish you could smell it The
wonderful aroma of the smoke is really coming through on this chicken. I can't wait any longer. So I started by removing the thighs. And let me tell you something it feels extremely
tender. And as I sliced the breast , yes. Check that out! That's what I'm talking about everybody. Nice juicy chicken. But I can't wait any longer so I went in for
a bite. And as I took my first bite, yes that's a
good chicken! And of course I gotta go in for the dark meat. Oh forget it! It's just out of this world. Let me tell you something, guys smoke your
chicken you will thank me later. Now we move in to shrimp. But of course, smoked shrimp. And these are the largest ones I could find. They are what's called a 8/12 per pound and
that's exactly what it means. Always look for the biggest shrimp you can
find. The great thing is that they already came
in deveined and completely clean. I threw them into a bowl to get them seasoned. And to make sure my seasoning would stick,
I started with a little bit of olive oil. Spread them around until every edge is coated. For the seasoning I am using Guga's rub, yes
I know that rub is good on everything and it's easy to make remember that. One of the tips I'm gonna give you is to put
it on a nice cooling rack. That will allow you to put it in and out of
the smoker with ease. And as you can see they were perfectly seasoned. I set my smoker to 350 degrees Fahrenheit
threw them in there and let my smoker do it's job. As it was smoking I said you know what we
gotta add some additional flavor and that garlic butter is perfect for that. So after melting a little bit of butter I
threw in some garlic paste, mix everything well and my basting garlic butter is ready.You
want to baste the shrimp like you mean it. And you want to do this as fast as possible
because shrimp cooks very fast. Don't be cheap with that garlic butter everybody. You know butter and shrimp were made for each
other. As I close the lid I said you know what we
gotta add even more flavor. So I made a really quick sauce. So this time I wanted a mature taste. So I went with a barbecue whiskey sauce. And it's pretty easy; throw in a little bit
of cocktail sauce, followed by your favorite barbecue sauce and your favorite whiskey. Mix everything well and your basting sauce
is ready. Now all there's left to do is to add it to
the shrimp as much as you want. And make sure to close the lid and let the
sugars melt because by the time it's done you are gonna have some beautiful shrimp. That my friends is smoked shrimp heaven. It's very interesting because even though
they were smoked for no more than 15 minutes you can really smell the smoke. But hey like you already know what really
matters is the taste. And as I cut it and I take a look at it...
oh! this is looking good! So I couldn't wait any longer and I went in
for my first bite. Yes! That's nice! And the whiskey flavor is really coming thru. And these were so good I said you know what,
forget about utensils. And of course we can not forget about heart,
because you know we just have to. Specially after the beef cheeks how are we
gonna know if this is not amazing. And yes this is beef heart and as if there
is one thing that I've learned is not to judge a book by its cover. So this is no different. As you can see if I push the veins there's
still some blood inside and that must be removed. I always recommend to never wash your meat,
but with beef heart and chicken heart you gotta wash it out. Now notice I am not doing it directly on my
sink. It's always better to only use one container
for it. That way you can avoid cross contamination. And once I was done this it what it looks
like. And threw in a big amount of marinade. Talking about that let me show you how I made
it. I started with a good olive oil, followed
by lime juice, and a little bit of dijon mustard. Mix everything together until everything emulsifies. Of course you have to do it with a tiny whisk
shout out to my brother Andrew from Binging with Babish. By the time I was done this is exactly what
you are looking for. To finish it off my marinade I threw in a
little bit of cherry vinegar, followed by dill, salt and garlic powder. Now all there's left to do is to mix it well
and your marinade is done. You want to make sure you apply the marinade
everywhere. The more the better. Because of course we are talking about a heart
and when it comes to heart more is always better. The next thing to do is to throw it into my
smoker. I set it to 325 degrees Fahrenheit. I'm aiming for an internal temperature of
160 degrees Fahrenheit and once that was reached this is what it looks like. That is a smoked beef heart and I can't wait
to find out how it's gonna taste. So I quickly grabbed my knife and sliced it
open and this is what I got. Hum gotta be honest I am not quite sure about
this one. Uff this one I am a little iffy. But hey, still got some juices on the board
and as I took my first bite... Smoky, strong, very strong flavor. I know you are thinking that it must be bad,
but it's really not. It's just a very strong flavor. It's not my favorite but I do I have an idea
to make it incredible. But just to make sure I went for a second
bite. Nope not that great! But I was determined to make it amazing. So I started by slicing everything in small
cubes, then in a cast iron skillet I threw in a little bit of onions and cooked them
until they had a little bit of color. Threw in the beef heart and sauteed until
everything was fully cooked and as you can see by the time I was done that is looking
way better. And as we all already know everything tastes
better in a taco. So I threw in my sauteed beef heart together
with the caramelized onions followed by chopped cilantro and a little bit of mexican crema
and now you tell me wouldn't you eat that? C'mon! I can eat that every day. I mean check this out! As I take my first bite, oh! That is amazing! It is absolutely phenomenal. It was so good I had to make a second taco
and you tell me if you are not going to eat that. Leave a comment down below and let me know. That is all the meat I currently had in my
house. I cooked everything everybody. Anyway guys I hope you enjoyed this video
if you do enjoy it make sure you give it a thumbs up. If you are not a subscriber be sure to subscribe
for future videos. Remember if you are interested in anything
I use everything is always on the description down below. Thank you so much for watching and will see
you guys on the next one. Stay safe, stay home, keep cooking. If you keep cooking I will! See you guys on the next one. Take care everybody. Bye bye.
