Ep 5. Cooking Special: Smoked Meats

In MeatEater season 5 episode 5, titled "Cooking Special: Smoked Meats," host Steven Rinella shares his expertise in the art of smoking meat. A life-long fan of smoked meat, Rinella has traveled the world to try out different smoking techniques and has perfected his own methods over time. In this episode, he shares his favorite recipes and tips for smoking different kinds of meat.

Rinella starts off the episode by discussing the history of smoking meat and how it was used as a preservation method in the past. He then demonstrates how to make a basic smoking set-up using a charcoal grill and wood chips, which is accessible to anyone with a backyard. Rinella stresses that smoking is not an exact science and encourages viewers to experiment with different woods, temperatures, and flavorings to find what works for them.

Throughout the episode, Rinella introduces different types of meat that are perfect for smoking, including pork shoulder, venison roast, and salmon. He explains the best way to prepare each type of meat for smoking and then demonstrates how to smoke it using his signature technique. In addition to providing detailed instructions, Rinella also shares his expert advice on how to choose the right wood chips, how to maintain consistent temperature, and how to avoid common mistakes.

One of the highlights of the episode is Rinella's demonstration of how to make a homemade smoker using cinder blocks, a trash can, and a hot plate. He explains that this is a great option for those who don't have a grill or smoker, or for anyone looking to smoke a large amount of meat at once. Rinella even shows viewers how to smoke a whole turkey in this homemade set-up.

As he cooks, Rinella shares tips for making the perfect seasoning rubs and marinades, including his go-to blend of salt, pepper, and garlic powder. He also offers suggestions for finishing touches, such as adding a glaze made from honey and hot sauce to a smoked venison roast.

Throughout the episode, Rinella emphasizes the importance of using high-quality meat and taking the time to prepare it properly. He suggests sourcing meat from local farmers or butchers and taking the time to trim any excess fat or connective tissue before smoking. Rinella also stresses the importance of letting meat rest after smoking, to allow the juices to redistribute and ensure a tender, succulent cut.

Overall, "Cooking Special: Smoked Meats" is an informative and entertaining episode that will leave viewers hungry for more. Whether you're a seasoned pitmaster or a novice griller, Rinella's tips and techniques will help you achieve perfectly smoked meat every time.