Saturday, January 17, 2015

Stuffed Lobster Imperial Myron Mixon Smoker MMS-48

Smoked Stuffed Lobster

If you read my previous post, about me getting a Myron Mixon Smoker for Christmas, you'd know I put my smoker to the test, cooking up a wide range of seven meals in 14 days and quite frankly; I am impressed.   This is an honest review, I wasn't paid for it. In fact I paid to take Myron's cooking class and that's when I first fell in love with his Myron Mixon Smokers. You can see me in the land of his smokers here in this post.

Frozen Lobster Tail
Lobster Selection here was not good. I settled upon some frozen Jumbo Tails.

I debated getting an enclosed box smoker for a long time. I was considering a Mixon, a Backwoods, and even the Stumps.  For me, I'm used to cooking on open pits or even oil drums, so the move to a box smoker is a real stretch and one that I had to contemplate.   Yet my wife made the decision for me getting one for Christmas.

For this second meal, I wanted to try smoking some Lobster stuffed with Crab Imperial. I wasn't happy with the Maryland selection; hey, it's winter what can you do?  When I'm in Maine lobsters are everywhere, and in fact getting fresh lobster is easy and right down the road. You can't beat the taste and they are so fresh.  In Pennsylvania, finding fresh is a bit harder.  I had to settle for frozen large lobster tail this time of year but for the experiment, I didn't mind.

Maryland Steamed Crabs
Maryland Steamed Crabs, ate these recently;  probably from Louisiana.

My mom was raised on the Eastern Shore so I'm big into seafood (thus my crab dip on Food Network recipe). My wife grew up eating steamed crabs every week....her uncle used to sell lump crab meat from the Eastern Shore.  It's a Maryland thing I guess.  Most of Maryland's winter steamed crabs aren't from Maryland at all but from warmer climates.

Butterfly the Lobster Tail
I basically just cut one slit into the shell, pulled out the meat in a butterfly fashion.

After my tail thawed I had to butterfly it and mix up some crab imperial. You don't want to mix your meat too much or it will break up. For this I got lump meat, but again, when you're in winter months you get what you can get. Always opt for jumbo lump.  Here is my recipe, which is similar to most you will find on the web although I use dill and butter--the latter which; as it cools, will keep your imperial together.

Wayne's Awesome Imperial for your Lobster Recipe: 

  • 1 lb  lump crabmeat  (prefer jumbo lump)
  • ½ cup Heavy Mayo
  • 3 Pinches of Old Bay Crab Seasoning
  • 1/2 tsp dill
  • pinch parsley flakes
  • 1 large egg (beaten)
  • 1/4 stick of salted butter, melted (add when lukewarm not hot)
  • 1 lemon cut into slices

  • Mix the above by folding and fluffling,  keeping lemon slices to the side. Squeeze lemon on top before, during and after the baking or smoking process. 

    Crab Imperial Recipe 
    Note this is not jumbo lump, and folding will cause it to break. Always go with jumbo!

    Since I was smoking I wanted to get a head start on the lobster. Lobster is tough and meaty, and so one must remember this will take the most cook time.  You don't want it too tough, but I decided to add the imperial about half way point.  In actuality, the crab imperial won't take long to cook or smoke at all. If it wasn't for the egg it would be already cooked.  

    Smoked Lobster Tail
    Important to cook tails halfway in this case, as they are so big.

    So, the key here is to get a head start on your lobster, of which I squeezed some lemon and sprinkled a little more Old Bay on for good measure. I used a tray lined in foil for easy smoking, instead of a pan.

    Myron Mixon Smoker
    Enter the power of H20

    I have to say overall you cannot duplicate this moistness that ends up in your food, primarily from the indirect heat mixed with Myron's H20 technology.  Now in the past I have done stuffed lobster and even crab cakes on direct heat cooking them on Webers and my huge pits.   They have come out good, I wasn't impressed with the smokey flavors that the Weber trapped under it's lid and gave my meat a smokey taste.

    Smoking Lobster Tails
    Smoking Lobster Tails
    I wish I could give you a time but since lobster tails vary in size I can only say when your tails are about half way done you will see a huge difference in the texture of the meat appear less slimy and raw and more white. When said lobster meat reaches about 155 and is almost done, you can then top them with your imperial and go til 165 internal for safe measures.  Your imperial will turn golden in the process.

    Picture perfect Smoked Lobster Imperial

    Overall my lobster came out great. It was a hint smokey and not overloaded with smoke, and didn't burn or fall apart.

    Mixon Smoked Lobster

    I can't believe this baby was smoked to perfection, and was so easy!

    So this was meal two of seven, and I'm pleased.  You can physically see the difference in the color of the ones above, and my smoked crabcakes that were done on the direct heat smokers here.

    Keep looking for seven meals on the Myron Mixon smoker series. See them all here:

    3. Bacon Wrapped Chicken Breast Stuffed With Italian Sausage  (coming soon)
    4. Whole Hog (coming soon)
    5. Baby Back Ribs (coming soon)
    6. Brisket (coming soon)
    7. Cupcake Chicken  (coming soon)

    got beef? clothes
    Make sure to check out my got beef? store.

    Monday, January 12, 2015

    Myron Mixon Smoker MMS-48 Review Turkey Meal One of Seven

    Myron Mixon Smoker
    Practicing some grub on the Myron Mixon Smoker

    Myron Mixon Smoker Review

    I've been getting a lot of questions on how , or if  am liking my Myron Mixon Smoker. Well, I'm going to tell you the honest truth:  I have put it to the test with 7 completely different meals and I am going to show you that it kicked ass all 7 times. 

    3. Bacon Wrapped Chicken Breast Stuffed With Italian Sausage
    4. Whole Hog 
    5. Baby Back Ribs
    6. Brisket
    7. Cupcake Chicken

    First, you must understand, that I've always been a direct heat man, and will continue to use my big pits on the road, at fairs, and festivals, the crowd watches me cook and flip my meat.  I have cooked some mighty good meals on direct heat and I'm not knocking it.

    In my heart for three decades I've been hell bent on thinking real barbecuing was all about flipping and grilling your meats, the showmanship of it all, and maybe I used to think that cooking in a sealed box was cheating.  Well, it only takes a few meals to set your mind straight. I have cooked these seven same meals on my direct heat smokers vs. the Myron Mixon indirect heat H20 smoker and well, the Myron Mixon Smoker wins hands down. 

    The main difference, is although the flavor profiles will come out close, the juice that your meat retails is unreal. It melts in your mouth and stays moist. Even the worst cook ever can turn out something he or she will be pleased with in one of these beauties. 

    The basic 48" H20 smoker runs $4995 and is worth every penny.  Mine has some upgrades, custom paint, pig stoppers and extra flat rack.  My wife found out Jimbo in Florida who runs The Cove Barbeque Company  wanted to off his Mixon.  He had ordered it in July, with lots of upgrades, yet Jimbo cooks on a big direct heat Lang, and for him he needed something a little bigger.  That's okay, his loss was my gain and so my wife got it for me for Christmas.

    So the first meal I did was Smoked Turkey.  

    Turkey in Brine
    I brine my turkey prior to smoking.   My brine is simple and not too salty. 

    Brining for two days really put the taste into my turkey. When brining make sure you aren't buying a turkey that has a ton of injected solution into it. The injected solution that some companies use is loaded with sodium and salt.  Then you are soaking in brine, loaded with salt and flavoring, and yu may come out with something not so tasty after all. High quality or fresh turkey's won't come pre-injected with tons of sodium solutions. 

    Three Part Turkey Seasoning
    Three components, butter, and some dry rub make the ultimate turkey seasoning. 

    I also inject the turkey with a solution of butter, sage and white pepper. Injecting butter has to be hot or your needle will clog. I would advise against the dill in it because it can clog your needle. Here,  I basically cooked one stick down to a small pile of sage and a few pinches of Sauer's white pepper. 

    Injecting the Turkey

    You can see the butter is now colored with sage and white pepper. 

    The other of the three key ingredients is above is sweet dill, which I then sprinkle on top with some of my dry rub. I don't want to overdo the rub part, because remember the brine is loaded with salt.   Note I just lightly coat the skin with the dry rub....cut up some veggies and it's time to rock.  Meanwhile I've got my smoker going.  

    Turkey for Mixon Smoker

    The Turkey is Ready for the Mixon Smoker

    The turkey is ready for the smoker, I did this at 300 degrees and used a Maverick to regulate. I was like a kid in the candy store though, so used to constantly checking my bird and basting it that I kept wanting to do something.  Now, I did baste this but only after it made it's own juices. About 1/10 less basting than cooking on direct heat.  In actuality, you probably could have done no basting and it would have come out fine, but hey, a man's gotta do something while he's waiting on his food. 

    Myron Mixon Smoker for my Turkey

    Waiting patiently and noticing the juice build up in the pan, great for basting.

    Note the bird would  make it's own juices, this is from the brine, injection, and natural turkey juices. That is the stuff you baste with to get that golden brown.  Oh yeah..

    Bigfatdaddys Perfect Turkey
    So the internal reached 165 and I was ready to get my bird out. 

    I let my turkey rest a bit before cutting or slicing.  The turkey was juicy, buttery and moist. I decided not to slice but to let the pieces pull of naturally and had the best turkey dinner ever.  Literally, you could just pull the turkey off the bone and not have to tug or break it.  

    Smoked Turkey Dinner
    Turkey Smoked in the Myron Mixon Smoker Tastes Moist and Juicy

    In comparison, I also did one on the Weber, (below) in my classic way. I sit a whole pan on the smoker, basting always, also injected and dry rubbed the same way. Although this bird looked prettier on the plate it wasn't near as moist though . Don't let a picture be deceiving, if you look close on the slices on the left, you can see it was dry and not as moist.

    Smoked Turkey Dinner on Weber
    Weber Grill Smoked Turkey: Still Good though Not as Moist

    So there you have it. If you cook turkey in an oven or on a direct heat smoker, you know the meat that's under the breast or close to the wing (dark meat) is usually more moist and tender than the rest of the turkey, yet on the Mixon it's all this way.

    Go to the stuffed lobster post.

    PS This smoker is made in the USA. 


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