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A Smokin’ Celebration


(Family Features) If the surge in barbecue and smoking competitions across the country is any indication, grilling has become an art form. This Father’s Day, grab dad and gather around the grill or try a new tech­nique that’s rising in popularity – smoking – to create a masterpiece meal – and plenty of memories – together.

From secret marinades to tricked out grills and smokers, competitive smokers know there is a near ritualistic approach to teasing the perfect flavor out of a pre­mium cut of meat. Follow in the foot­steps of those pit masters and smoke like a pro with these tips from Omaha Steaks Exec­utive Chef Karl Marsh.

Rinse brisket with vinegar, then water.

Rinse brisket with vinegar, then water.

Start with style

The first step is deciding how you’d like to prepare your meat. Consider stepping up your game by smoking your meat. Smoking is a popular choice because it infuses flavor through­out the meat, while extended cook times at low temperatures make it extra tender. Another advantage is the chance to create a wide range of unique flavors using wet and dry rubs, as well as seasoned wood chips and planks.

Dry meat and prepare rub.

Dry meat and prepare rub.

Choose your cut

Virtually any meat can be smoked, but the most popular cuts of meat to smoke are brisket, ribs, pork shoulder or turkey, all of which are typ­ically large in size. Guarantee a great experi­ence with Omaha Steaks Brisket for smoking or Whole Pork Butt, which were created with the competitive barbecue and smoking circuit in mind.

Coat meat generously with rub.

Coat meat generously with rub.

Ready your rub

Rubs are often used to add flavors and surface texture to a cut of meat. For best results, brush meat with cooking oil or another liquid ingre­dient (such as yellow mustard) before adding the rub. Spread the rub on a clean plate and place the meat on it. Coat both sides with the rub by gently pressing the meat on the plate.

Inject brisket with marinade.

Inject brisket with marinade.

Set up the smoker

Some pit masters consider their equipment as vital an ingredient as the meat or flavorings they choose. Preparation varies from one recipe to the next, but one constant is the importance of maintaining a steady temperature. As you prepare your charcoal, be conscious of where you’ll place any wood chips or other flavor enhancers for maximum impact.

Slow and steady

Sensational flavor takes time to build, so plan to dedicate several hours to your task. Often, smoked foods require foil wrapping for at least a por­tion of the cook to retain moisture. Plan to check in at regular intervals to restock wood chips, flip or rotate meat and apply a fresh coat of seasoning or spices.

Find more tips and recipes perfect for a smoking Father’s Day celebration at omahasteaks.com.

Ancho Chile Rubbed Smoked Beef Brisket

Prep time: 1 hour

Cook time: 11-13 hours

Rest time: 1-2 hours

Total time: 13-16 hours

1 Whole Omaha Steaks Brisket for smoking

2 cups white vinegar

2/3 cup yellow mustard

3/4 cup Omaha Steaks Ancho Chile Rub

4 cups Ancho Chile Smoking Spritzer, divided (recipe below)

8 cups apple or cherry wood chips, soaked in water

Remove brisket from bag and rinse with white vinegar then rinse with water.

Dry completely using paper towels.

Slather brisket generously with yellow mustard.

Rub generously with ancho chile rub and inject with 1 cup Ancho Chile Smoking Spritzer.

Prepare smoker using 1 chimney of pure lump charcoal fully lit and one chimney of pure lump charcoal unlit. Make sure water pan is full and adjust vents until smoker maintains a temperature between 225 and 250 F.

Place brisket on smoker fat side up and brush smoking spritzer over top.

Every hour, check smoker temp, squirt with smoking spritzer and add handful of wood chips.

After 3 hours, flip brisket fat side down and squirt with spritzer.

After 6 hours, flip brisket fat side up. Wrap heavy duty foil around the last 3-4 inches of brisket tip to prevent it from drying out. Restock water pan and add lump charcoal as needed. Adjust vents until temperature is between 225 and 250 F.

Beginning at 8 hours, check internal temperature every hour and apply spritzer and wood chips as needed.

Between 11-13 hours, when internal temperature is between 195 and 200 F, if fork slides easily into brisket, it is done.

Let brisket rest for 1-2 hours before slicing and serving.

Ancho Chile Rubbed Smoked Pork Butt

Prep time: 1 hour

Cook time: 8-10 hours

Rest time: 1 hour

Total time: 10-12 hours

1 Omaha Steaks Whole Pork Butt

2 cups white vinegar

1/2 cup yellow mustard

1/2 cup Omaha Steaks Ancho Chile Rub

4 cups Ancho Chile Smoking Spritzer, divided (recipe below)

8 cups apple or cherry wood chips, soaked in water

Score top fat so it will melt into pork while smoking and allow more rub to get into meat. Rub pork with white vinegar then rinse with water. Pat dry with clean paper towels.

Rub pork butt with yellow mustard. Rub pork butt with ancho chile rub. Inject pork with 10-12 ounces of Ancho Chile Smoking Spritzer.

Set up smoker with 1 chimney using unlit lump charcoal and 2 chimneys using lit lump charcoal.

Adjust vents in smoker until temperature settles between 225 and 250 F.

Place pork butt fat side up and add a lot of wood chips.

Every half hour, add more wood chips and spritz pork with smoking spritzer.

After 2 hours, insert remote thermometer probes. Be careful not to let thermometer touch bone to prevent false readings.

After 5 hours, place pork in foil pan and liberally coat with spritzer. Wrap pan tightly with foil.

Continue cooking without adding wood chips or opening smoker until thermometer hits 190 F (for sliced meat) or 200 F (for pulled meat), about 8-10 hours total.

Let rest 1 hour before serving.

Ancho Chile Smoking Spritzer

Makes: 4 cups

2 cups apple juice

1 cup cranberry juice

1 cup canola oil

2 tablespoons red hot pepper sauce

1/2 cup Omaha Steaks Ancho Chile Rub

Combine all ingredients and mix well.

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Women’s Health

NOW Is the Right Time to Quit Smoking

By James N. Martin, Jr, MD
President, The American Congress of Obstetricians and Gynecologists

For people who smoke, kicking the habit is one of the healthiest things you can do for yourself. Cigarette smoking kills about 178,000 women each year in the US, shaving an average of 14.5 years off the lives of female smokers.
Each puff of cigarette smoke exposes users to 2,500 chemicals and cancer-causing agents, including nicotine, tar, and carbon monoxide. Smoking causes 87% of lung cancer deaths and increases the risk of developing cervical and other cancers. Smokers are more likely to experience heart attack, stroke, emphysema, bronchitis, osteoporosis, rheumatoid arthritis, cataracts, and infertility than non-smokers are.
Pregnant women who smoke put their babies at a higher risk for preterm birth, low birth weight, sudden infant death syndrome, poor lung function, asthma, and bronchitis. The harmful chemicals in cigarette smoke are also passed through breast milk to babies. Smokers who quit can stop or reverse the damage caused by cigarettes. In the days and months after you quit, your heart rate and blood pressure drop to healthier levels, and your breathing, circulation, and sense of smell and taste may improve. Heart attack risk decreases by 50% within the first year after quitting, and the chances of developing lung cancer, heart disease, and other ailments fall to nearly that of a nonsmoker in the first few years.
Nicotine withdrawal and cravings derail 70% to 90% quit attempts. If you are thinking about quitting, nicotine replacement products—such as patches, gum, lozenges, inhalers, and nasal spray—or doctor-prescribed medications, such as bupropion or varenicline, can help curb cravings and may increase your chances of quitting successfully.
Smokers can call 800-QUIT-NOW, a free national smoking cessation hotline, to speak with trained counselors who will help develop individualized quit plans. Support groups, such as Nicotine Anonymous, and other local smoking cessation resources may also be a great place to start.
Set a quit date when you will throw away all your cigarettes and clean your clothes to get rid of the smoky smell. You may want to schedule your quit date for November 17, 2011, to coincide with the Great American Smokeout. Keep busy
on your quit day—exercise, go to the movies, take a long walk, etc.—get plenty of water, and ask your friends and family to help keep you honest.
According to the American Cancer Society, more than 75% of women say they want to stop smoking. It takes most smokers several tries to finally quit for good. If your first attempt is not successful, don’t get discouraged. Get some help and get back on track. For more information on smoking cessation, go to www.cancer.org/.

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