4 Christmas Recipes for Your Angus: Forget the Oven and Embrace the Smoke

Introduction: Angus, the Center of Your Celebration

Christmas is a time of tradition, and at J Barrel Smoker, we believe the best traditions are created around fire. This year, set the oven aside and let your Angus barrel smoker take center stage at the dinner table. The vertical cooking and constant smoking of the Angus not only guarantee juicy, tender meat, but also infuse an unmatched flavor that will transform your Christmas feast.

Here are 5 complete recipes, from the main course to dessert, designed to make your Angus shine. We’ve added crucial details to ensure perfection at every step.

1. Smoked Pork Loin with Cranberry Glaze

Pork loin is an elegant, quick alternative to turkey, and smoking adds a layer of flavor the oven could never achieve.

Key Details

Ingredients

Component | Amount

For the Loin

• Boneless pork loin: 2–3 lbs

• Binder: Dijon mustard or olive oil: 1 tbsp

• Spice rub (brown sugar, paprika, garlic powder, salt, pepper): 3 tbsp

For the Cranberry Glaze

• Fresh or frozen cranberries: 1 cup

• Brown sugar: 1/2 cup

• Apple cider vinegar: 1/4 cup

• Orange juice: 1/4 cup

Detailed Instructions for the Angus

1. Prepare the Loin: Pat the loin dry with paper towels. Apply a thin layer of Dijon mustard as a binder. Evenly coat with the spice rub. Let rest at room temperature for 30 minutes.

2. Angus & Smoke: Preheat your Angus to 250°F (121°C). Make sure the smoke is a thin blue smoke before hanging the meat. Use 2–3 chunks of apple wood.

3. Initial Smoking: Hang the loin in the barrel. Smoke until the internal temperature reaches 135°F (57°C) (about 2–3 hours).

4. Prepare the Glaze: While the loin smokes, combine all glaze ingredients in a saucepan. Cook over medium heat until the cranberries soften and the mixture thickens (about 15 minutes). Remove from heat.

5. Final Glaze: Once the loin reaches 135°F, remove it and brush on a generous layer of glaze. Return it to the Angus.

6. Finish: Continue cooking until it reaches a final internal temperature of 145°F (63°C).

7. Rest & Serve: Remove the loin and let it rest, wrapped in aluminum foil, for 15 minutes before slicing.
   Serving Suggestion: Slice into ½-inch pieces and serve with the remaining glaze.

3. Smoked Stuffed Chicken

Stuffed chicken is a Christmas classic, but the Angus takes it to the next level. Hanging the chicken ensures even cooking and delivers incredibly crispy skin.

Key Details

Ingredients

Component | Amount

For the Chicken

• Whole chicken (giblets removed): 4–5 lbs

• Melted butter: 1/2 cup

• Herb rub (rosemary, thyme, paprika, salt, pepper): 2 tbsp

For the Stuffing

• Crumbled cornbread: 2 cups

• Italian sausage (cooked): 1/2 lb

• Chopped celery and onion: 1/2 cup

• Chicken broth: 1/4 cup

Detailed Instructions for the Angus

1. Prepare the Chicken: Mix all the stuffing ingredients together. Fill the cavity of the chicken and tie the legs with butcher’s twine. Rub the outside of the chicken with melted butter and the herb rub.

2. Angus & Smoke: Preheat your Angus to 300°F (149°C). The higher temperature helps achieve crispy skin.

3. Vertical Smoking: Hang the chicken by the neck or use a poultry hook.
   Tip: Vertical cooking allows the fat to drip away, which is key for crispier skin.

4. Cooking: Smoke until the internal temperature of the thigh reaches 165°F (74°C). This will take approximately 2.5 to 3.5 hours.

5. Serve: Remove the chicken, let it rest for 10 minutes, and serve.
   Serving Suggestion: Garnish with fresh rosemary sprigs.

4. Smoked Scalloped Potatoes

Don’t limit yourself to meat. The Angus is a versatile tool that transforms side dishes. Adding smoke to scalloped potatoes is an unexpected touch that will surprise and impress your guests.

Key Details

Ingredients

Component | Amount

For the Potatoes

• Potatoes (peeled and thinly sliced): 4–5

• Heavy cream: 2 cups

• Gruyère or Cheddar cheese (grated): 1 cup

• Garlic (minced): 2 cloves

• Salt, pepper, nutmeg: to taste

Detailed Instructions for the Angus

1. Preparation: In a bowl, mix the heavy cream, cheese, garlic, salt, pepper, and nutmeg.

2. Assembly: Place the sliced potatoes in an aluminum or smoker-safe ceramic dish. Pour the cream mixture over the potatoes, making sure they are well coated.

3. Angus & Smoke: Preheat your Angus to 275°F (135°C).

4. Smoking: Place the dish on the upper rack of the Angus. Smoke for approximately 1.5 to 2 hours, or until the potatoes are tender and the top is golden and bubbling.
   Tip: If the top browns too quickly, loosely cover with aluminum foil.

5. Serve: Let rest for 10 minutes before serving.