Thanksgiving on the Traeger | Heath Riles BBQ



“Barbeque”! Words derives from the word “barabicu”, which to the Taíno individuals in the Caribbean islands meant “sacred fire pit”. We are definitely on spiritual ground today. , if we can get in.

.

What is BBQ? I assume BBQ is something that’s cooked over a live fire, so that might incorporate barbecuing, sluggish balanced out cooking, cooking in the ground, food preparation whole hogs over coals, any one of those examples I call BARBEQUE, however, for me on an individual degree, it’s a German/Czech style, counter food preparation.” I experiment constantly, at the end of the day really feel trumps black and white number or equation you could perhaps have.

If something’s not tender, it’s just not tender, if something’s completely dry, it’s just too completely dry. BUT, the science behind these things how timber burns, just how air flow functions, if you start thinking about liquid characteristics within a cooker, after that science has a rather substantial part of it.

I assume good BARBEQUE is a balance in between scientific research and also natural gut instinct. Cooking is actually just thermodynamics and chemistry, yet tastier.

Inside the smoker, air particles are moving truly quickly thanks to that fire, they’re vibrating all crazy, as well as when they smack into the brisket, they transfer that energy to the meat, either contributing chemical reactions or raising the temperature. Meat browns when it chefs, whether it’s direct heat like a steak or slow like BARBEQUE. Warmth breaks healthy proteins down into amino acids, which after that react with sugars to produce molecular deliciousness, which takes place to be brown.

It’s not caramelization, it’s something called the Maillard response. It started out with entire animals, you would offer what you might and then whatever was left, as an approach of conservation, you would certainly BBQ stuff on Sundays For us to fully understand the science of BBQ, we need to know a little about the hunk of meat we’re cooking. Meat in general is muscle, which is primarily protein, fat, some minerals and vitamins, and whole lot of water.

Brisket comes from across chest area of cow, right here, and since cattle don’t have collarbones like us, this muscle has to support more than half their body weight.

That means it’s got a lot of three things: hard-working muscle, fat, and connective tissue. It’s basically the opposite of filet mignon. But if we apply the right kind of science, those three things can come together like Voltron to make something very tasty.

At the end of the day you want it to be tender, juicy, good bark, with good fat render. Some of you might not want to hear this, but making good BBQ is like making Jell-O.

Ribs, brisket, pork shoulder, all cuts of meat that have tons of connective tissue, the molecular glue that supports all those muscle fibers. Collagen, one of the proteins in connective tissue, can make up a quarter of all the protein in a mammal’s body.

Cook ’em fast, and those proteins snap up tight like rubber bands, they have the texture of them too. If you cook them slow, they melt. When collagen is heated slowly and held there for hours (and hours), its long protein chains break down and water works its way in.

That collagen turns to gelatin, exactly the same stuff that’s in this box. That’s what makes good BBQ so tender inside. It’s meat Jell-O. BBQ cuts also have a good amount of fat. Animal fats are made of triglycerides which have mostly saturated fatty acids.

These have much higher melting points than unsaturated fats like, say, vegetable or olive oil you have in your kitchen, because those straight triglyceride tails are stable, packed nice and close.

As we heat these saturated fats up, slowly, we can disrupt those hydrogen bonds and turn to liquid, called rendering. Together, melting collagen to gelatin and liquefying fat make the meat OH SO TENDER.

Did they have ovens back in the early days, coming up through Mexico? No you dug a hole in the ground, you buried a head, on coals, you cooked on a fire.

That gets into a whole other thing too, how you’re using wood, green wood, dry wood, post oak, hickory, mesquite, pecan, any of these different kinds of woods they all taste different, they all cook different. The hardwoods used in BBQ smoke have lots of cellulose and lignin.

When burnt slowly, cellulose caramelizes into sugar molecules that flavor the meat.

And lignin is converted into all kinds of aromatic chemicals that flavor the meat, and can even act as chemical preservatives. You just can’t have brisket, or any BBQ, without that beautiful smoke ring. Now THIS is some cool chemistry! Or hot chemistry.

Meat starts out pink because it’s full of oxygen-carrying molecule called myoglobin. Well, BBQ smoke contains gases like carbon monoxide and nitric oxide, made by burning wood.

That gas diffuse into the edges of the meat, bind to the myoglobin in place of oxygen.

And those nitric oxide-myoglobin compounds just so happen to be pink. The edge stays nice and red while the interior gets brown like normal. Kinda the art of working a fire is to control those things and get certain flavors out of a piece of wood. It’s not just heat, it’s not just the temperature on a gauge, it’s how the smoke is coming out of the smokestack, it’s how a piece of wood if it flames up and dies out real quick, it’s about a heat curve, how long is it gon na last, are you forcing a piece of wood to do something it doesn’t want to do? You can’t really make a piece of meat do what you want it to do, you can only guide it to do what you think you want it to do.

BBQ

#Thanksgiving #Traeger #Heath #Riles #BBQ

Traeger Thanksgiving Special

#traeger #thanksgiving #heathrilesbbq

WHAT HEATH USED IN THESE RECIPES:
• Heath Riles BBQ Simple Citrus Rub https://bit.ly/3kTdEU9
• Heath Riles BBQ Cajun Creole Garlic Butter Rub https://bit.ly/2WFJFY9
• Heath Riles BBQ Everyday Rub https://bit.ly/3cRtASw
• Heath Riles BBQ Garlic Butter Rub https://bit.ly/2MknxKG
• Heath Riles BBQ Honey Rub https://bit.ly/2FipF5y
• Heath Riles BBQ Chicken Injection & Brine https://bit.ly/3Azb4KK
• Heath Riles BBQ Mixing Shaker Bottle https://bit.ly/3CVkMb2
• Traeger Timberline 1300 https://www.traeger.com/pellet-grills/timberline/1300
• Traeger Ironwood 885 https://www.traeger.com/pellet-grills/ironwood/885
• Traeger Cherry Pellets https://www.traeger.com/wood-pellets/cherry
• Turkey Breasts from the Butcher Shoppe, call (850)4588782 to order yours today!
• Stone + Wood Cutting Boards https://etsy.me/2RDvpNO
• Lodge Seasoned Cast Iron Skillet 8 inch https://amzn.to/3beClXy
• Lodge Cast Iron Square Skillet https://amzn.to/3osx7xy
• French’s French Fried Onions https://amzn.to/3kHzvj5

SIMPLE CAJUN SMOKED TURKEY BREASTS:
• Boneless Turkey Breasts (we got ours from the Butcher Shoppe in FL)
• Mayonnaise or binder of your choice
• Heath Riles BBQ Cajun Creole Garlic Butter Rub
• Heath Riles BBQ Simple Citrus Rub
• Heath Riles BBQ Chicken Injection & Brine (1/4 cup)
• 16 oz of water to mix with injection

1. Get grill up to temperature, we used the Traeger Timberline 1300 with Cherry Pellets. We cooked at 300º.
2. Trim fat off of turkey breasts.
3. Inject Chicken Injection mixture into breasts, we used approximately 8 oz in each breast.
4. Place turkey breasts on wire rack to season.
5. Use mayonnaise as a binder, or whatever you choose.
6. Season turkey breasts with Simple Citrus Rub and Cajun Creole Garlic Butter Rub.
7. Flip turkey over and repeat steps 4-5.
8. Put turkey breasts on the grill. We pulled these off at an internal temperature of 160º-165º.

MAPLE BUTTER CARROTS:
• Long Stemmed Carrots
• Heath Riles BBQ Honey Rub
• Olive Oil
• 4 tbsp of Melted Butter (1/2 stick)
• 4 oz of Maple Syrup (1/2 cup)

1. Brush carrots with oil and season with Honey Rub.
2. We placed these carrots on the Traeger Timberline 1300 at 300º using Cherry Pellets.
3. We cooked the carrots for an hour and 20 minutes and then removed to glaze.
4. Mix melted butter and maple syrup and more Honey Rub.
5. Glaze carrots and place back on the grill to set the glaze.

GREEN BEAN CASSEROLE:
• 2 cans of 14.5 oz Green Beans, drained
• 1 can of 10.5 oz Cream of Mushroom Soup
• 3/4 cup of Milk
• 3/4 cup of Cheddar Cheese, shredded
• 1 cup of French Fried Onions
• Heath Riles BBQ Garlic Butter Rub
• Heath Riles BBQ Everyday Rub

1. Mix cream of mushroom soup and milk together.
2. Season with Everyday Rub and Garlic Butter Rub.
3. Add in drained green beans and shredded cheddar cheese.
4. Add in 1 cup of French fried onions, reserve more for topping.
5. Spray pan (we used cast iron) with oil to prevent sticking.
6. Pour mixture in pan (cast iron).
7. Season top with Everyday Rub. Top with French fried onions.
8. Place on Traeger Timberline 1300 at 300º using Cherry Pellets until bubbly.

SMOKED GOUDA MASHED POTATOES:
• 2 lbs Yukon Gold Potatoes (or potatoes of your choice)
• 2 sticks of Butter
• 3/4 cup of Milk
• 1 1/2 cup of grated Smoked Gouda Cheese
• Heath Riles BBQ Garlic Butter Rub
• Heath Riles BBQ Everyday Rub
• Parsley to garnish

1. Boil potatoes until tender and drain. You can peel the potatoes if you wish, your choice.
2. Add butter to hot potatoes and mash together.
3. Season with Garlic Butter Rub and Everyday Rub to your liking.
4. Add shredded gouda cheese (reserve some for topping if you wish) and milk. Stir well.
5. Pour mixture into pan (we used a cast iron skillet).
6. Top with remaining shredded cheese and season with more Garlic Butter Rub and Everyday Rub.
7. Place on Traeger Timberline 1300 at 300º using Cherry Pellets until potatoes are hot and cheese is melted.

SWEET POTATO PIE:
• 1 1/2 cups Sweet Potatoes, peeled, cooked & mashed
• 1 stick of Melted Butter
• 1 1/2 cups of Sugar
• 3 Eggs
• 1/2 cup of Evaporated Milk
• 1 tsp Vanilla
• 2 9″ deep dish pie crusts

1. Cook sweet potatoes and drain well.
2. Mash potatoes, you can add them to an electric mixer and beat until fluffy if you wish.
3. Add melted butter, sugar, eggs, milk & vanilla. Mix well.
4. Place pie crusts on a baking sheet and add 2 cups of mix to each pie crust.
5. Place on the grill at 350º for 40-45 minutes. We used the Traeger Ironwood 885 with Pecan Pellets for this cook.

CONNECT WITH HEATH:
https://www.heathrilesbbq.com
FB: https://www.facebook.com/HeathRilesBBQ
IG: https://www.instagram.com/heathrilesbbq/
T: https://twitter.com/heathrilesbbq
TikTok: @heathrilesbbq

Affiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is at no additional cost to you.

Traeger Thanksgiving Special

#traeger #thanksgiving #heathrilesbbq

WHAT HEATH USED IN THESE RECIPES:
• Heath Riles BBQ Simple Citrus Rub https://bit.ly/3kTdEU9
• Heath Riles BBQ Cajun Creole Garlic Butter Rub https://bit.ly/2WFJFY9
• Heath Riles BBQ Everyday Rub https://bit.ly/3cRtASw
• Heath Riles BBQ Garlic Butter Rub https://bit.ly/2MknxKG
• Heath Riles BBQ Honey Rub https://bit.ly/2FipF5y
• Heath Riles BBQ Chicken Injection & Brine https://bit.ly/3Azb4KK
• Heath Riles BBQ Mixing Shaker Bottle https://bit.ly/3CVkMb2
• Traeger Timberline 1300 https://www.traeger.com/pellet-grills/timberline/1300
• Traeger Ironwood 885 https://www.traeger.com/pellet-grills/ironwood/885
• Traeger Cherry Pellets https://www.traeger.com/wood-pellets/cherry
• Turkey Breasts from the Butcher Shoppe, call (850)4588782 to order yours today!
• Stone + Wood Cutting Boards https://etsy.me/2RDvpNO
• Lodge Seasoned Cast Iron Skillet 8 inch https://amzn.to/3beClXy
• Lodge Cast Iron Square Skillet https://amzn.to/3osx7xy
• French’s French Fried Onions https://amzn.to/3kHzvj5

SIMPLE CAJUN SMOKED TURKEY BREASTS:
• Boneless Turkey Breasts (we got ours from the Butcher Shoppe in FL)
• Mayonnaise or binder of your choice
• Heath Riles BBQ Cajun Creole Garlic Butter Rub
• Heath Riles BBQ Simple Citrus Rub
• Heath Riles BBQ Chicken Injection & Brine (1/4 cup)
• 16 oz of water to mix with injection

1. Get grill up to temperature, we used the Traeger Timberline 1300 with Cherry Pellets. We cooked at 300º.
2. Trim fat off of turkey breasts.
3. Inject Chicken Injection mixture into breasts, we used approximately 8 oz in each breast.
4. Place turkey breasts on wire rack to season.
5. Use mayonnaise as a binder, or whatever you choose.
6. Season turkey breasts with Simple Citrus Rub and Cajun Creole Garlic Butter Rub.
7. Flip turkey over and repeat steps 4-5.
8. Put turkey breasts on the grill. We pulled these off at an internal temperature of 160º-165º.

MAPLE BUTTER CARROTS:
• Long Stemmed Carrots
• Heath Riles BBQ Honey Rub
• Olive Oil
• 4 tbsp of Melted Butter (1/2 stick)
• 4 oz of Maple Syrup (1/2 cup)

1. Brush carrots with oil and season with Honey Rub.
2. We placed these carrots on the Traeger Timberline 1300 at 300º using Cherry Pellets.
3. We cooked the carrots for an hour and 20 minutes and then removed to glaze.
4. Mix melted butter and maple syrup and more Honey Rub.
5. Glaze carrots and place back on the grill to set the glaze.

GREEN BEAN CASSEROLE:
• 2 cans of 14.5 oz Green Beans, drained
• 1 can of 10.5 oz Cream of Mushroom Soup
• 3/4 cup of Milk
• 3/4 cup of Cheddar Cheese, shredded
• 1 cup of French Fried Onions
• Heath Riles BBQ Garlic Butter Rub
• Heath Riles BBQ Everyday Rub

1. Mix cream of mushroom soup and milk together.
2. Season with Everyday Rub and Garlic Butter Rub.
3. Add in drained green beans and shredded cheddar cheese.
4. Add in 1 cup of French fried onions, reserve more for topping.
5. Spray pan (we used cast iron) with oil to prevent sticking.
6. Pour mixture in pan (cast iron).
7. Season top with Everyday Rub. Top with French fried onions.
8. Place on Traeger Timberline 1300 at 300º using Cherry Pellets until bubbly.

SMOKED GOUDA MASHED POTATOES:
• 2 lbs Yukon Gold Potatoes (or potatoes of your choice)
• 2 sticks of Butter
• 3/4 cup of Milk
• 1 1/2 cup of grated Smoked Gouda Cheese
• Heath Riles BBQ Garlic Butter Rub
• Heath Riles BBQ Everyday Rub
• Parsley to garnish

1. Boil potatoes until tender and drain. You can peel the potatoes if you wish, your choice.
2. Add butter to hot potatoes and mash together.
3. Season with Garlic Butter Rub and Everyday Rub to your liking.
4. Add shredded gouda cheese (reserve some for topping if you wish) and milk. Stir well.
5. Pour mixture into pan (we used a cast iron skillet).
6. Top with remaining shredded cheese and season with more Garlic Butter Rub and Everyday Rub.
7. Place on Traeger Timberline 1300 at 300º using Cherry Pellets until potatoes are hot and cheese is melted.

SWEET POTATO PIE:
• 1 1/2 cups Sweet Potatoes, peeled, cooked & mashed
• 1 stick of Melted Butter
• 1 1/2 cups of Sugar
• 3 Eggs
• 1/2 cup of Evaporated Milk
• 1 tsp Vanilla
• 2 9″ deep dish pie crusts

1. Cook sweet potatoes and drain well.
2. Mash potatoes, you can add them to an electric mixer and beat until fluffy if you wish.
3. Add melted butter, sugar, eggs, milk & vanilla. Mix well.
4. Place pie crusts on a baking sheet and add 2 cups of mix to each pie crust.
5. Place on the grill at 350º for 40-45 minutes. We used the Traeger Ironwood 885 with Pecan Pellets for this cook.

CONNECT WITH HEATH:
https://www.heathrilesbbq.com
FB: https://www.facebook.com/HeathRilesBBQ
IG: https://www.instagram.com/heathrilesbbq/
T: https://twitter.com/heathrilesbbq
TikTok: @heathrilesbbq

Affiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is at no additional cost to you.

Heath Riles BBQ,Heath Riles Recipes,Heath Riles Videos,Recipes,How to cook,Grilling,Smoking,Traeger Grills,Traeger,Traeger Recipe,Pellet Grills,Wood Pellet Grills,Grill,Smoke,Bake,Roast,Traegerhood,Community,Wood-Fired,Pellet Grill,Thanksgiving Meal,Thanksgiving Recipes,Turkey,Thanksgiving Turkey,Sweet Potato Pie,Green Bean Casserole,Carrots,Glazed Carrots,Mashed Potatoes,Holiday Recipes,Smoked Turkey,Turkey on pellet grill

00:10:03

1637100031

60400

Heath Riles BBQ,Heath Riles Recipes,Heath Riles Videos,Recipes,How to cook,Grilling,Smoking,Traeger Grills,Traeger,Traeger Recipe,Pellet Grills,Wood Pellet Grills,Grill,Smoke,Bake,Roast,Traegerhood,Community,Wood-Fired,Pellet Grill,Thanksgiving Meal,Thanksgiving Recipes,Turkey,Thanksgiving Turkey,Sweet Potato Pie,Green Bean Casserole,Carrots,Glazed Carrots,Mashed Potatoes,Holiday Recipes,Smoked Turkey,Turkey on pellet grill

4.98