Lucille’s New York Strip
No, it's not Prime Rib or Ribeye but a Lucille's New York Strip Roast smoked Low-and-Slow at 240ºF for 3 hours will leave you hankering for an extra slice or two!! Costco carries USDA Choice Beef Top Loin (New York) Roasts usually $4 to $6 less per pound less than Prime Rib or Ribeye - but you'll find it hard to tell the difference between the different cuts as they'll all melt in your mouth when smoked.
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Smoked Spatchcock Turkey – MAK 2 Star
Apple Smoked Spatchcock Turkey in a MAK 2 Star Wood Pellet BBQ Smoker-Grill tastes spectacular! I recommend using Pacific Pellet Northwest Apple Gourmet BBQ pellets. From past experience I know you'll marvel at the results. This is not the turkey you grew up with that was stuffed with your Mother's famous dressing handed down for generations and roasted in the oven at 325ºF for the better part of the day. This is better!!
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Lucille’s Baked Salmon
One Lucille's Baked Salmon filet a week ... that's what most physicians would recommend! Fresh Wild Salmon is always preferred and is typically available from May through October while frozen Salmon is available throughout the year.
- Wild Salmon:
- Typically Pacific Coast varieties such as Coho (Silver), Sockeye (Red), and Chinook (King)
- Common forms of salmon include fillets (probably the most readily available), steaks, and whole fish
- Make sure your fresh salmon is firm, moist, and smells like the ocean
- Farmed Salmon:
- Atlantic salmon is generally farmed and are grown in pens near ocean shores
- Farming has increased availability greatly and provides salmon at a cheaper price
You'll find that Lucille's San Francisco Mild Bloody Mary Mix provides a scrumptious flavor boost over traditional seasoning options! Unfortunately this time of year I had to resort to frozen Atlantic salmon from Costo but with Lucille's Bloody Mary Mix as a seasoning the difference was negligible.
Preheat the oven to 350ºF. Season the salmon filet with Lucille's San Francisco Mild Bloody Mary Mix or if you prefer to spice it up a notch or two then try using New Orleans Nippy or Cajun Hot!
Spray a shallow baking dish with a non-stick cooking spray and bake the seasoned salmon filets uncovered for 20 to 30 minutes until the internal temperature of the filet reaches 145ºF. I prefer to use a digital Food Thermometer but you can always use the time tested method of inserting a fork into the salmon and twisting it gently. The salmon should begin the flake when done. Be careful not to overcook the salmon as it will turn dry.
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San Francisco Mild Chicken
Why not spice up your next dinner entrée with Lucille's Baked Chicken Thighs. With the present increasing costs on everything, chicken is still a great bargain and who doesn't enjoy the flavors of poultry dark meat? Although dark meat contains more fat than white meat, it’s not as big a difference as you might think and it’s this extra fat that gives it its juicy texture.
White or dark meat, chicken is nutritious and an excellent source of protein, niacin, phosphorous, B6, B12, Vitamin D, calcium, iron and zinc. Any way you slice it, chicken is good for you. So go ahead and add a little dark meat to the menu. It’s more nutritious and is lower in saturated fats than salmon, and leaner than sirloin steak, pot roast, hamburger, beef tenderloin, pork chops, and ham. It will also save you money. You can’t beat that!
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Corned Beef and Cabbage
Two reasons I mostly buy my meat at Costco: 1) They only carry USDA Choice and/or Prime meats and 2) Their prices are extremely competitive. I've eaten many a Corned Beef over the years and many of them had fat caps in various degrees but this 3 lb Shenson Premium Cut Corned Beef Round brisket is a beautiful cut of meat.
Using your largest pot cover the Corned Beef with an ample amount of water to hard simmer the brisket for 2½ to 3 hours. Bring the brisket to boil before turning it down to a hard simmer. Keep in mind that you'll be using the same liquid to boil the cabbage, onions, carrots, and celery.
I recommend you always cook your protein to a known Internal Temperature (IT) to ensure your preferred taste. When smoking a brisket I always take it to an IT of 200º-210ºF and your boiled Corned Beef should be no different. After 3 hours the IT was 212ºF. Covered the brisket tightly with foil while the vegetables are boiled.
