WFMY -- Whether you plan to make turkey, ham or even Ribeye, the meat is normally the centerpiece of any holiday meal. So, it needs to be prepared perfectly!
That's why Mark Little, owner and Pitmaster of Bib's Downtown in Winston-Salem, stopped by the WFMY News 2 Kitchen to show us how it's done.
Here are his recipes.
1) Whole Smoked Turkey stuffed with Citrus
1 Whole Turkey
2 Grapefruit cut into wedges
2 Oranges cut into wedges
1 stick of butter at room temperature
about 1/2 cup of Bib's dry rub
Start by rinsing the turkey with cold water and pat dry. Remove all contents from inside the turkey.
Rub butter all over outside of turkey.
Stuff Grapefruit and Orange wedges inside of turkey.
Apply the Bib's Rub to the outside of the turkey.
At this point, the turkey goes onto a 250 degree hardwood smoke. At Bib's, we use all NC hickory.
We will smoke the turkey for about 3 hours until the turkey is 165 degrees in the thigh.
Let the turkey rest for about 1 hour and slice.
2) Smoked Pineapple Mustard Glazed Ham
1/2 of a whole ham,spiral cut
3 cups of light brown sugar
1 cup of Bib's House Mustard or yellow mustard
1/2 cup of pineapple juice
Take ham out of the package and pat dry.
Place ham slice side down on smoker @ 250 degree for about 1 hour to 1 1/2 hours on a hardwood smoker. Once again,Bib's uses only NC hickory. Smoke ham until it is 145 degree internal.
Mix brown sugar, mustard and pineapple juice together and slather over the ham and return to smoker to set the glaze (about 20 minutes).
Take ham out of smoker pull the slices apart.
3) Seasoned Smoked Whole Ribeye
1 Whole Ribeye
1/2 cup of Bib's Dry Rub
Salt & Pepper
Trim Ribeye of any fat.
Rub with Bib's Dry Rub.
Season the Whole Ribeye with Salt & Pepper.
Place the Ribeye on a 250 degree hardwood smoker (NC Hickory at Bib's) until it reaches 135 degree for a medium rare or however you like your Ribeye.
Take it off of smoker and let the meat rest for about 20-30 minutes before slicing.