Meat Smoking Tips or Recipes

[chicken stalker]

All I wanted for mother's day is a meat smoker, boy did I get some strange looks when I told people. Anyway, there are no directions with it so I need some tips and recipes. It's one of those 3.5 ft tall vertical smokers. I can't wait to use it!

 

[SKR8PN]

What is your weather like in your area? Is yours electric or charcoal? Those type of smokers require a lot of attention to maintain temp in windy or cooler conditions. I started out smoking with one like that. I fabricated a wind break out of tin, about 15inches tall, and curved so it fit around 3/4 of the bottom of the smoker, to block any breeze. I also used a small insulation blanket wrapped around it to keep heat in during the winter. Replace the temp gauge that comes on it as they are not very accurate and you do NOT want to keep opening it up to check the food.
Cook by time and average temp. "When your lookin', your not cookin' "
Remember those words.

As far as recipes go? What are you looking to cook? I may be able to help you out a little bit.

First fire the day after it was delivered and before it was located to it's new shed. Ya, I'm a die hard smoker.

Three meat loaves and hunk of beef.

Corn bread

Pulled Pork before it is pulled.

Leg of Lamb

 

[chicken stalker]

OMG those pictures are making me drool! And as far as the snow...I do the same with my grill and as an added bonus it snowed this morning! very freakish weather lately. We live in a cool temperate area of NY, with not much wind...usually.

It is a charcoal/wood smoker. As for the thermometer...is there one that will fit in the preexisting hole or should I get a probe? As for tips/recipes I'll take anything since I'm a newbie at this... thanks soooo much

Let's get smokin'......

 

[SKR8PN]

Leave the thermometer that is in the lid, in there and use a digital with remote probe. That way you have a checks and balance sort of setup. I found that one out the hard way!

On to the recipe's!!


Generic Rub Recipe

1/8 CUP DARK BROWN SUGAR
1/4 CUP WHITE SUGAR
1/4 CUP PAPRIKA
1 1/2 TBLS GARLIC SALT
1 1/2 TBLS KOSHER SALT
1 1/2 TSP CHILLI POWDER
1/2 TSP OREGANO
1/2 TSP CAYENNE
1/2 TSP CUMIN
1/2 TSP BLACK PEPPER

Don't be afraid to experiment with this basic rub.


Basic Cider based sauce
INGREDIENTS

* 1 cup cider vinegar
* 1 tablespoon salt
* 1/2 teaspoon cayenne pepper
* 1 teaspoon crushed red pepper flakes
* 1 tablespoon brown sugar

DIRECTIONS

1. In a small bowl, combine the vinegar, salt, cayenne pepper, crushed red pepper flakes and brown sugar. Mix well and allow ingredients to mesh for about 4 to 8 hours before using.



Bourbon Barbeque Sauce for Ribs

1/4 cup Wild Turkey Bourbon
2 cups ketchup
1 cup brown sugar
1/2 cup Apple cider vinegar
1/4 cup Pineapple juice
3 teaspoon Molasses
2 teaspoon Worcestershire sauce
2 teaspoon Olive oil
1 teaspoon Lemon juice
1 teaspoon Salt

Mix all ingredients and simmer on stove until sauce thickens.




Cherry BBQ Sauce
This barbecue sauce has a sweet flavor from the combination of cherry soda, cherries and cherry jam. While you might think this a strange barbecue sauce the taste is fantastic and it works well on most any kind of meat.
INGREDIENTS:
3/4 cup black cherry soda
1 can (17 ounces) bing cherries, drained
1/4 cup dry red wine
3 tablespoons cherry jam
2 tablespoons lemon juice
2 tablespoons butter
1 tablespoon sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
salt and pepper to taste
PREPARATION:
Combine 1 tablespoon of wine with the cornstach and mix until it forms an even paste. Set aside. Combine remaining ingredients in a saucepan and bring to a low boil. Reduce heat and simmer for 5 minutes, stirring. Add the cornstarch paste and return the sauce to a boil stirring constantly. All to boil until the sauce thickens. Remove from heat and allow to cool

One whole dried chipolte will kick it up to the right notch or that is what I have been doin. I would reduce the cinnamon down and add some more jam to bring out the cherry more ifin that is your taste. I also use a blender to combine the ingredents to the proper consistancy.





This one is from Billy Bones himself!

MAPLE BBQ SAUCE .. YOUR GONNA BE SURPRISED BY THIS ONE .. SLICE AND REMOVE SEEDS FROM ONE OR TWO JALOPENA PEPPERS. SAUTE' ONE LARGE RED ONION, THICK SLICED. TWO CRUSHED GARLIC CLOVES AND THE JALOPENA'S.. JUST TILL TRANSLUCENT, DO NOT BROWN .. ADD ONE DOZEN MARISCHINO CHERRIES WITH JUICE , SMALL CAN OF CHUNK PINEAPPLE, WITH JUICE AND 1/2 TO 3/4 CUP DARK MAPLE SYRUP ..SIMMER BRIEFLY (TO HEAT THROUGH) LET SIT A SHORT TIME TO COOL AND USE IMMEDIATELY .. HINT ..VARIOUS FRUITS I HAVE USED TO EXCHANGE WITH PINEAPPLE INCLUDE PEACHES ..ETC.. EXCELLENT ON RIBS SIMPLY USE AS DIPPING SAUCE OR APPLY TO MEATS BRIEFLY BEFORE SERVING ..HAPPY VALENTINES DAY FROM OLE BROWN EYES AND ME ..SHE HELPED ..ONE OF OUR FAVORITES

PS. You can NOT go wrong with ANY of Billy's rubs or sauces.
http://www.billybonesbbq.com





Mike Mills: Apple City Barbecue Sauce

In the world of barbecue, champion pitmaster Mike Mills is affectionately known as "The Legend." That title surely qualifies him to share a special series of yummy BBQ recipes in honor of the Big Apple BBQ event this weekend, featuring pitmasters from around the country.

Here, Mike Mills shares his recipe for Apple City Barbecue Sauce:

mills_1.jpg

* Combine the ketchup, rice vinegar, apple juice or cider, cider vinegar, brown sugar, soy sauce or Worcestershire sauce, mustard, garlic powder, white pepper, cayenne, and bacon bits in a large saucepan.

* Bring to a boil over medium-high heat. Stir in the onion. Reduce the heat and simmer, uncovered, 10 to 15 minutes or until it thickens slightly. Stir it often.

* Allow to cool, then pour into sterilized glass bottles. Glass jar that used to contain mayonnaise or juice works real well. Refrigerate for up to 2 weeks.

* Variation: To make this sauce a little hotter, add more cayenne pepper to taste, approximately another to teaspoon. Be careful; a little cayenne goes a long way.


You also can not miss with anything Mike Mills makes, or ANY of his recipes.














(I don't remember WHERE I found this, but I loved it!)

Rules of thumb:

Thin (Carolinas style) red sauce has at least 2 parts vinegar to 1 part ketchup.

Thick (KC, Memphis, Whathaveyou) has two parts ketchup to 1 part vinegar.


Rule of index finger:

Carolina style vinegar sauces are pretty much for pulled pork and chicken. They talk a good game, but they aren't really beef's friend.


Rule of middle finger:

We can skip this one.


Rule of ring finger:

It's helpful to think in very general terms so you have enough technique to build your own sauces, rubs, etc. Paul Kirk has an excellent sauce book which is based on balancing ingredients. It's excellent, and worth looking for.

I don't have a book, so don't look. But ... you'll find the rough balance you're looking for in taste and texture if you mix two cups ketchup with 1 cup brown sugar and 1 cup cider vinegar. Then heat the mixture, and simmer you have the thickness you like.


Rule of pinky:

Here's a riff on the basic proportions I use for beef. You can use it or not, I'm just trying to show you how to use the sweet/ sour/ tomato balance.

Ingredients:
2 cups ketchup
1 cup inexpensive balsamic vinegar
1/2 cup molasses
1/2 cup brown sugar
1/4 cup chinese vinegar
1/4 cup worcestershire sauce
1/4 cup espresso (or 1 tbs instant coffee crystals)
1/4 cup demi-glace (or 1 tbs beef base)
2 tbs finely minced onion
1 tbs finely minced garlic
1 tbs coarse, fresh ground black pepper
1 tsp dry Colman's mustard
1 tbs Bufalo or Tabasco chipotle sauce (or to taste)

Technique:
Mix all in a sauce pan, heat to a simmer. Taste and adjust for sweet and sour balance. Simmer until reduced to desired consistency.

Hope this helps,
Rich












OK.....I will leave this post with one last bit of advice. If you EVER buy another cookbook, make sure it is a copy of "Peace, Love and BBQ" by Mike Mills and his daughter, Amy Mills Tunnicliffe. Trust me when I say this is one cookbook you will read from start to finish, and it will earn a spot in your heart and tummy.

NOW GET TO SMOKIN' !!!!

 

[ohiofarmgirl]

so, SKR8PN, when did you say you were having us all over for supper?

WOW!

 

[SKR8PN]

You guys still hungry? Here's some more food porn.

Brisket

Chicken leg quarters

And these are my favorite snack food, Atomic Buffalo Turds.

ENJOY!!!!

 

[chicken stalker]

ok what's in the turds?

 

[chicken stalker]

First attempt came out great. We just wanted to try it out, weren't expecting it to come out perfect but it was goooood. Just brined and smoked a few chicken halves, nothing else on them. My husband also steam/smoked some carrots then sliced them and put them in some butter and brown sugar...awesome! I'm hooked, ordering the book mentioned above and a digital thermometer.

 

[SKR8PN]

ok what's in the turds?

Take Jalapeno peppers, cut the large end off and strip out the seeds and the veins. Set aside.
Fry up some breakfast sausage and drain it.
Mix the sausage into Cream Cheese and stuff it into the pepper shells. Wrap a strip or two of bacon around the top of the pepper, then roll them in Brown Sugar. Cook them on your smoker @ 225 for about 2 hours, or until the bacon is browned.

ENJOY!!!

 

[chicken stalker]

ok what's in the turds?

Take Jalapeno peppers, cut the large end off and strip out the seeds and the veins. Set aside.
Fry up some breakfast sausage and drain it.
Mix the sausage into Cream Cheese and stuff it into the pepper shells. Wrap a strip or two of bacon around the top of the pepper, then roll them in Brown Sugar. Cook them on your smoker @ 225 for about 2 hours, or until the bacon is browned.

ENJOY!!!

mmmmm...I love jalapeno pepper poppers. I bet they are twice as good as those!! I can't wait to try them!