Cuttin Up With David

10/06/2021

Smoked Apple 🍏 Cobbler on the Traeger…. Don’t forget a scoop of blue bell ice cream 🍦 🔥

09/27/2021

Game day spread - Smoked Beer Cheese Dip, Bacon Wrapped Jalapeños, Crispy smoked chicken wings… Who is everyone watching today??? -recipe

07/19/2021

I know I know - why?
Why smoke a block of cream cheese?
Answer: Because we can!

The end result will definitely have your mouth watering.



Ingredients:
- Philadelphia cream cheese
- Meat Church Holy Cow Rub�
- Hidden Valley Ranch Seasoning�
- Everything bagel seasoning
- Cinnamon sugar seasoning
- Jalapeños
- Bacon
- Scallions�- Crispy onions
- Cinnamon toast crunch
- Olive Oil
- Agave Nectar�

Tools:
- Smoker - I will be using my Traeger
- Large Cutting Board
- Knife - A good, sharp knife. I use my 6" Boning Knife.
- Aluminum Foil
- Food Trays

No Mess Jalapeño Popper
Add diced Jalapeños, pre-cooked bacon, and sprinkle with Meat Church Holy Cow Rub

Veg Head
Mix half block of cream cheese with garden vegetable cream cheese spread. Place in freezer to firm up. Sprinkle with hidden valley ranch seasoning, add fresh chopped scallions. Add crispy onions right before serving.

Everything Bagel
Fully coat brick of cream cheese with everything bagel seasoning

Cinnamon Toast Munch
Drizzle with agave nectar, sprinkle with cinnamon sugar. Add crushed cinnamon toast crunch right before serving.

Step by Step:
1. Start with a whole block of Philadelphia cream cheese - before handling add to the freezer for 30 minutes so they can firm up.
2. Coat each block with olive oil.
3. Add your fav toppings - Season all sides.�
4. Smoke Between 165°F and 185°F for 2 ½ to 3 hours.�
5. Take out of smoker and serve warm, enjoy.

07/18/2021

Sneak peek 👀of today’s smoked goodness! Recipes and videos coming soon.

07/17/2021

In this Smoked Pork Belly recipe, you will learn how to make Pork Belly Burnt ends on the smoker. This Pork Belly Burnt Ends Recipe is one that is simple to do and will be perfect when you have guests over! I made this on my Traeger, but you can use any grill. Everything you need to know is below.



Ingredients:
- 8lb Pork Belly skin removed
- John Henry’s HOT Pecan Rub�- Woody’s Smokehouse Texas Rib Rub
- ½ cup Honey
- ½ cup Brown Sugar
- 1 ½ sticks Butter sliced

Glaze Ingredients:
- 2 cup Soy Sauce
- 1 cup Brown Sugar
- ½ cup Ketchup
- ½ cup Honey

Tools:
- Smoker - I will be using my Traeger
- Large Cutting Board
- Meat Thermometer
- Knife - A good, sharp knife. I use my 6" Boning Knife.
- Aluminum Foil
- Food Trays

Step by Step:
1. Cut the meat - Aim for 1 ½ - 2 inch cubes of pork belly. By the time they are done, your pork belly burnt ends will be perfectly bite-size. If the pork belly is too slippery to slice easily, stick it in the freezer for 25 minutes so the fat can firm up a bit, then slice it.
2. Rub your meat - Sprinkle generously with your favorite pork rub. Try to cover every piece of pork belly evenly with the rub, then arrange them on a wire cooling and baking rack. This makes it easy to get the cubes of meat on and off the grill and it also allows better smoke circulation than putting the pork belly in a pan for the initial smoke.
3. Smoke your meat - Prepare Traeger pellet grill or other smoker for indirect cooking between 225°F and 250°F using your favorite wood for smoke flavor. Smoke the pork belly for 2 ½ to 3 hours until dark red and a nice bark starts to form.
4. Sauce the meat - Transfer the pork belly cubes to a disposable aluminum pan and add BBQ rub, brown sugar, butter, and honey, stirring to evenly coat the cubes of pork belly. This will create a braising liquid that will give the sticky sweetness that is characteristic of smoked pork belly burnt ends. Return the sauced pork belly to the smoker and cook for another 1 ½ – 2 hours, until the meat reaches 200°F to 205°F when a thermometer is inserted into the middle of one of the burnt ends. The easiest way to really tell if the pork belly burnt ends are done is to test them with a toothpick. If it goes in and comes out easily, the burnt ends are done.
5. Glaze your meat - Drain the liquid from the pan and add the Pork Belly Glaze to the burnt ends. Toss gently to coat each piece and return to the smoker to set the glaze for 10-15 minutes and serve.

07/14/2021

I am a self-proclaimed chicken wing connoisseur. So believe when I say that the point of perfection has got to be achieving the crispy crunchy skin on the outside while maintaining a tender juicy meat on the inside. This is how you get Crispy Smoked Chicken Wings on the Traeger.

So, why use baking powder?

The baking powder raises the skin's pH levels so the proteins break down more efficiently. The baking powder also mixes with the chicken's juices, creating carbon dioxide bubbles that increase the skin's surface area, giving it a crunchier texture when the bird starts to cook.

Ratio: 1 tbsp of baking powder for ever 2 pounds of wings

Ingredients:
4 lbs Chicken Wings
2 tbsp SuckleBusters Clucker Dust Chicken Rub

Step by step:
1. Make the Rub: In a small bowl, mix together 2 tbsp baking powder and 2 tbsp SuckleBusters Clucker Dust Chicken Rub.

2. Rinse chicken wings and pat dry with paper towels. Place wings in a large bowl and sprinkle on rub, tossing to evenly coat.

3. Set a wire rack inside an aluminum foil-lined baking sheet. Arrange wings in a single layer, leaving a little space between each wing. Place baking sheet with wings (uncovered) in the refrigerator for 8 hours to overnight.

4. When ready to cook, preheat smoker temperature to 250℉.

5. Smoke wings for 30 minutes then increase temperature to 375℉ and smoke for another 45 to 50 minutes.

6. Transfer wings to a large bowl. Add desired sauce and toss until wings are generously coated.

7. Transfer to a platter and serve immediately. Add some carrot sticks, celery sticks, blue cheese and enjoy!

*Cooking times will vary depending on set and ambient temperatures.*

Chunky Blue Cheese Dressing recipe:
Ingredients:
1/3 cup milk
1 tsp white vinegar
5 ounces blue cheese , crumbled
1/3 cup + 1 TBS sour cream
1/4 cup mayonnaise
2 tsp white wine vinegar
1/2 tsp granulated white sugar
1/4 tsp garlic powder
1/8 tsp freshly ground black pepper
dash of salt

Step by step:
1. In a medium bowl, mix milk and white vinegar, let sit for 5 minutes, stir. Add crumbled blue cheese to mixture and mash with a fork until ingredients are combined.

2. Add sour cream, mayonnaise, white wine vinegar, sugar, garlic powder, black pepper, and salt. Mix with fork to combine well.

3. Pour mixture into mason jar or other container and seal tightly. Let set in fridge for at least 4 hours. Remove, stir, and serve with my famous crispy chicken wings!

05/28/2021

Smoked Beef Brisket and Burnt Ends on the Traeger. Smoked Brisket 101 - delicious, crunchy, and juicy brisket bursting with smoky flavor. This is an easy recipe and perfect for beginners.

*Bonus* Brisket Burnt End recipe included! Brisket burnt ends are smoky nuggets of sweet, fatty, gelatinous meat candy.🍖 🍬 Brisket burnt ends are the holy grail of BBQ! 😋 #

Ingredients:
- 1 14-16 lbs whole packer brisket
- Meat Church - Holy Cow BBQ Rub
- Honey
- Brown Sugar
- Butter

Tools:
- Smoker - I will be using my Traeger
- Large Cutting Board
- Meat Thermometer - ThermoPro TP20 Wireless Remote
- Knife - A good, sharp knife is necessary to slice your brisket. I used my 6" Boning Knife.
- Aluminum Foil
- Food Trays

Step by Step:
1. Get The Meat - A whole packer brisket with both the point and flat muscle included. The grade of your meat matters: prime beef will have more fat marbling, which means more flavor and juiciness than a choice graded brisket. Because prime is hard to source right now (COVID-19), I found a good looking choice cut. Figure 1/2 pound (or more) of brisket per person you are serving.

2. Trim The Brisket - This is important because it determines how the final product will turn out. Store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with. When cooking a choice cut, I tend to leave a little more fat on the brisket. Remove any silver skin or excess fat. Trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket.

3. Rub Your Brisket - For this recipe I’m using Meat Church-Holy Cow BBQ Rub. This is a great rub with a nice amount of pepper to give it the right amount of kick. Season all sides of the brisket.

4. Smoke Your Meat - Preheat your smoker to 225 degrees F using indirect heat. I used Traeger beef blend pellets in my Traeger. The goal here is low and slow and consistent heat with a steady flow of thin blue smoke. Cook until internal temperature in the flat hits 190 degrees F.

5. Remove Brisket From The Smoker - Separate the brisket. Slice into the fat that connects the point and the flat. The knife will slide right through at this point. Let the knife guide you.

6. Wrap The Flat - The Texas Crutch: This is how you achieve that super juicy tender brisket with that killer dark caramelized bark. Opinions differ between using foil or peach butcher paper. Place the flat on top of foil, drizzle with honey, sprinkle brown sugar over the top, add a few lobs of butter, pour a litle beef broth in (creates it's own bbq sauce). Brisket gets wrapped up like a present, folding edge over edge until it is fully sealed. Return the brisket to your smoker with the folded edges down and continue smoking at 225F until the internal temperature of your brisket is around 198F - 203F at the thickest part (make sure your thermometer is in the meat). Look for the Jiggle…

7. Cube Up The Point for Burnt Ends- Cut the point into thick slices, about 3/4 inch. Then cut the slices again to form cubes. If there are large seams of fat, you may want to trim these out or discard - they will not have a pleasant mouth-feel.

8. Place the brisket cubes in a large foil tray, drizzle with honey, sprinkle with brown sugar, add more rub on top, throw a few lobs of butter in, stirring to make sure all the pieces are well coated. Then return to the smoker.

9. Return Point To Smoker - Smoke for 2-3 hours, until the sauce has caramelized. You will see fat accumulate at the bottom of the pan as it renders - this is normal. Serve immediately or keep warm until ready to serve, otherwise the sugars in the sauce may congeal.

10. Rest your meat - Let rest for minimum 30 - 60 minutes in a cooler wrapped or topped with towel. Resting your brisket allows the juices to redistribute into the meat.

11. Slice your brisket. You want to slice your smoked brisket against the grain for maximum tenderness.

12. Serve and enjoy!

05/28/2021

Smoked Beef Brisket and Burnt Ends on the Traeger. Smoked Brisket 101 - delicious, crunchy, and juicy brisket bursting with smoky flavor. This is an easy recipe and perfect for beginners.

*Bonus* Brisket Burnt End recipe included! Brisket burnt ends are smoky nuggets of sweet, fatty, gelatinous meat candy.🍖 🍬 Brisket burnt ends are the holy grail of BBQ! 😋 #

Ingredients:
- 1 14-16 lbs whole packer brisket
- Meat Church - Holy Cow BBQ Rub
- Honey
- Brown Sugar
- Butter

Tools:
- Smoker - I will be using my Traeger
- Large Cutting Board
- Meat Thermometer - ThermoPro TP20 Wireless Remote
- Knife - A good, sharp knife is necessary to slice your brisket. I used my 6" Boning Knife.
- Aluminum Foil
- Food Trays

Step by Step:
1. Get The Meat - A whole packer brisket with both the point and flat muscle included. The grade of your meat matters: prime beef will have more fat marbling, which means more flavor and juiciness than a choice graded brisket. Because prime is hard to source right now (COVID-19), I found a good looking choice cut. Figure 1/2 pound (or more) of brisket per person you are serving.

2. Trim The Brisket - This is important because it determines how the final product will turn out. Store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with. When cooking a choice cut, I tend to leave a little more fat on the brisket. Remove any silver skin or excess fat. Trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket.

3. Rub Your Brisket - For this recipe I’m using Meat Church-Holy Cow BBQ Rub. This is a great rub with a nice amount of pepper to give it the right amount of kick. Season all sides of the brisket.

4. Smoke Your Meat - Preheat your smoker to 225 degrees F using indirect heat. I used Traeger beef blend pellets in my Traeger. The goal here is low and slow and consistent heat with a steady flow of thin blue smoke. Cook until internal temperature in the flat hits 190 degrees F.

5. Remove Brisket From The Smoker - Separate the brisket. Slice into the fat that connects the point and the flat. The knife will slide right through at this point. Let the knife guide you.

6. Wrap The Flat - The Texas Crutch: This is how you achieve that super juicy tender brisket with that killer dark caramelized bark. Opinions differ between using foil or peach butcher paper. Place the flat on top of foil, drizzle with honey, sprinkle brown sugar over the top, add a few lobs of butter, pour a litle beef broth in (creates it's own bbq sauce). Brisket gets wrapped up like a present, folding edge over edge until it is fully sealed. Return the brisket to your smoker with the folded edges down and continue smoking at 225F until the internal temperature of your brisket is around 198F - 203F at the thickest part (make sure your thermometer is in the meat). Look for the Jiggle…

7. Cube Up The Point for Burnt Ends- Cut the point into thick slices, about 3/4 inch. Then cut the slices again to form cubes. If there are large seams of fat, you may want to trim these out or discard - they will not have a pleasant mouth-feel.

8. Place the brisket cubes in a large foil tray, drizzle with honey, sprinkle with brown sugar, add more rub on top, throw a few lobs of butter in, stirring to make sure all the pieces are well coated. Then return to the smoker.

9. Return Point To Smoker - Smoke for 2-3 hours, until the sauce has caramelized. You will see fat accumulate at the bottom of the pan as it renders - this is normal. Serve immediately or keep warm until ready to serve, otherwise the sugars in the sauce may congeal.

10. Rest your meat - Let rest for minimum 30 - 60 minutes in a cooler wrapped or topped with towel. Resting your brisket allows the juices to redistribute into the meat.

11. Slice your brisket. You want to slice your smoked brisket against the grain for maximum tenderness.

12. Serve and enjoy!

12/13/2020

This is why my wife doesn’t put me on elf duty.

09/21/2020

09/20/2020

Brisket in Texas has a distinctive smokey, salty, and peppery flavor that will melt in your mouth and transport you to beef heaven. What really makes it Texas style is the kiss of smoke from the Post Oak pellets. Post Oak gives the meat a distinct Texas flavor not found everywhere else.

*Bonus* Brisket Burnt End recipe included! Brisket burnt ends are the holy grail of BBQ! 😋

Ingredients:
- 1 14-16 lbs whole packer brisket
- Killen's Texas Salt & Pepper Blend
- The Salt Lick BBQ Garlic Dry Rub
- Honey
- Brown Sugar
- Butter

Tools:
- Smoker - I will be using my Traeger
- Large Cutting Board
- Meat Thermometer - ThermoPro TP20 Wireless Remote
- Knife - A good, sharp knife is necessary to slice your brisket. I used my 6" Boning Knife.
- Aluminum Foil
- Food Trays

Step by Step:
1. Get The Meat - A whole packer brisket with both the point and flat muscle included. The grade of your meat matters: prime beef will have more fat marbling, which means more flavor and juiciness than a choice graded brisket. Figure 1/2 pound (or more) of brisket per person you are serving.
2. Trim The Brisket - This is important because it determines how the final product will turn out. Store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with. When cooking a choice cut, I tend to leave a little more fat on the brisket. Remove any silver skin or excess fat. Trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket.
3. Rub Your Brisket - For this recipe I’m using Killen's Texas Salt & Pepper Blend & The Salt Lick BBQ Garlic Dry Rub. These are great rubs with a nice amount of pepper to give it the right amount of kick. Season all sides of the brisket.
4. Smoke Your Meat - Preheat your smoker to 225 degrees F using indirect heat. I used Texas Smokehouse Post Oak pellets. The goal here is low and slow and consistent heat with a steady flow of thin blue smoke. Cook until internal temperature in the flat hits 190 degrees F.
5. Remove Brisket From The Smoker - Seperate the brisket. Slice into the fat that connects the point and the flat. The knife will slide right through at this point. Let the knife guide you.
6. Wrap The Flat - The Texas Crutch: This is how you achieve that super juicy tender brisket with that killer dark caramelized bark. Opinions differ between using foil or peach butcher paper. Place the flat on top of foil, add a few lobs of butter. Brisket gets wrapped up like a present, folding edge over edge until it is fully sealed. Return the brisket to your smoker with the folded edges down and continue smoking at 225F until the internal temperature of your brisket is around 198F - 203F at the thickest part (make sure your thermometer is in the meat). Look for the Jiggle…
7. Cube Up The Point for Burnt Ends- Cut the point into thick slices, about 3/4 inch. Then cut the slices again to form cubes. If there are large seams of fat, you may want to trim these out or discard - they will not have a pleasant mouth-feel.
8. Place the brisket cubes in a large foil tray, drizzle with honey, sprinkle with brown sugar, add more rub on top, throw a few lobs of butter in, stirring to make sure all the pieces are well coated. Then return to the smoker.
9. Return Point To Smoker - Smoke for 2-3 hours, until the sauce has caramelized. You will see fat accumulate at the bottom of the pan as it renders - this is normal. Serve immediately or keep warm until ready to serve, otherwise the sugars in the sauce may congeal.
10. Rest your meat - Let rest for minimum 30 - 60 minutes in a cooler wrapped or topped with towel. Resting your brisket allows the juices to redistribute into the meat.
11. Slice your brisket. You want to slice your smoked brisket against the grain for maximum tenderness.
12. Serve and enjoy! See Less

07/27/2020

Winner winner brisket dinner! New recipe coming soon— good things come to those who wait!

05/03/2020

Stay tuned- video coming soon! Not yo Grandaddy’s Brisket! 🔥🔥🔥

04/22/2020

Today’s Breakfast: Prime Skillet 🥩 🍳

What better way to utilize prime rib leftovers!🤷🏽