The food type of smoker I mean.....

Mrs Markintosh bought me a smoker for Christmas. So far I did some pork ribs a few weeks ago, and a beef brisket last night. The results are encouraging without too much thought or effort.

Any favorite recipes?

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“Live your life, love your life, don’t regret…live, learn and move forward positively.” – CR Johnson
Loving life in Lake Tahoe, CA

.....SMOKE gets in your eyes.....???

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_____________________________________

I reject your reality and substitute my own!



Edited 1 time(s). Last edit at 01/19/2012 08:55PM by NewtonMP2100.

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NewtonMP2100
.....been told on numerous occasions that I'm SMOKIN' hot.....???

proof dear, we need proof

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space-time

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NewtonMP2100
.....been told on numerous occasions that I'm SMOKIN' hot.....???

proof dear, we need proof

Practice.
Practice.
Practice.

Sounds like you're on the right track.

///

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Sometimes it is what it is...
and then there's times when it's really better.



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Pork Butt, long and slow, then fork apart and cover with your favorite BBQ sauce.

Yum

Kate

Smoked turkey
Brine the turkey for a day in Apple cider, water brown sugar and kosher salt
What kind of smoker did you get?

Red Eye Pork Butt, from the BBQ Bible.

I was drawn to it because its ingredients are simple and easy to memorize.

Onion, 1, chopped
Cider Vinegar, 2 cups
Molasses, 1 cup
Coffee, 1 cup

The ingredients (except for the onion) is blended in a blender, then the pork shoulder (pork butt) is marinated in this dark frothy liquid overnight. The onion is chopped crudely and added to the marinade. Then the next day, slow smoke (200-225 degrees) the pork butt, while the marinade is in a pan on the stovetop, reduced on low heat, by half, then used to baste. In the final hours of smoking, wrap the butt in foil and pour the remaining marinade over the meat. Depending on the size of the meat, it takes 4-6 hours. The onion reduces, caramelizes, and nearly disappears into the meat.

Then BBQ sauce is added when served. Amazingly, the marinade calls for no salt. The combo of vinegar, coffee, and molasses makes a perfectly smokey sticky sweet-sour flavor, then when your favorite BBQ sauce is added, or a pinch of salt and pepper, when served, it's the finishing touch.

The traditional Texas style presentation is to serve on a slice of white bread, drenched in sauce (I prefer very hot BBQ sauce) with cole slaw and beans on the side. I prefer to use an open face hamburger bun. And the next day, or next few days, it makes great pork sandwiches.

I've had friends ask me to make this for special events, birthdays, summertime gatherings, it sort of became my signature dish.

Chef's tip: it can take a lot of fuel (wood and chips) to smoke meat for 5 hours. Eventually I learned that once it's been exposed to smoke for a two or three hours, for convenience, I use this shortcut: I do the final two hours of cooking, in the foil with the liquid, in the oven, indoors, at 225 degrees. If it's summertime, too warm to turn on the oven, I'll do the whole five or six hours outdoors in the smoker.

Favorite wood chips for smoking: wood from fruit trees, apple, cherry. Next favorites, alder, hickory.

Bravo on the new smoker! Using dry rubs are a great shortcut, too. All you need is meat, wood, and time, lots of time, and low heat!

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bruceko
Smoked turkey
Brine the turkey for a day in Apple cider, water brown sugar and kosher salt
What kind of smoker did you get?

Cabelas: MasterChef Electric...looks like a dorm refrigerator. Easy to operate.

I believe turkey is next on my agenda....

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“Live your life, love your life, don’t regret…live, learn and move forward positively.” – CR Johnson
Loving life in Lake Tahoe, CA

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guitarist
Red Eye Pork Butt, from the BBQ Bible.

.......

Using dry rubs are a great shortcut, too. All you need is meat, wood, and time, lots of time, and low heat!

The Red Eye sounds fantastic but a lot of work. So far i have done just dry rubs from scratch with pleasing results.

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“Live your life, love your life, don’t regret…live, learn and move forward positively.” – CR Johnson
Loving life in Lake Tahoe, CA

This link might be helpful. There are quite a few at google .
[www.togarovens.com]

[www.google.com]

Making a brine is pretty easy.
Your wood is also key besides keeping the heat/temp low.

Rinsing the meats or fish after removing from the brine is also important.
Often your end result will be too salty if not rinsed properly.

I will suggest that in time you will perfect a recipe of your own that suits your taste.

I have used Luhr Jensen smokers the most, but have managed quite well with a Weber and
a grill made from a barrel.

[www.google.com]

The Hemi Powered Grill is pretty awesome *(:>*

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“Stay Hungry Stay Foolish"
Steve Jobs

"There are only two mantras yum and yuk mine is yum "
Bernard Mickey Wrangle<>Tom Robbins<> "Still Life With Woodpecker"

"There is a fine line between a rut and a groove"
G.D. Kittredge III

"






Edited 2 time(s). Last edit at 01/20/2012 02:38AM by haikuman.

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Kate
Pork Butt, long and slow, then fork apart and cover with your favorite BBQ sauce.

If I were Jimmypoo or Racer X, I would make a totally inappropriate comment.

You just did.

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=TC

salmon

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Lux Interior

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Kate
Pork Butt, long and slow, then fork apart and cover with your favorite BBQ sauce.

If I were Jimmypoo or Racer X, I would make a totally inappropriate comment.

Coffee exits nose and mouth...LOL

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“Live your life, love your life, don’t regret…live, learn and move forward positively.” – CR Johnson
Loving life in Lake Tahoe, CA

One of my favorites: [www.amazingribs.com]

MJD

These are my pork ribs from my water smoker...

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- Jack D.




New tasteless sig coming soon!

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Markintosh

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guitarist
Red Eye Pork Butt, from the BBQ Bible.

.......

Using dry rubs are a great shortcut, too. All you need is meat, wood, and time, lots of time, and low heat!

The Red Eye sounds fantastic but a lot of work. So far i have done just dry rubs from scratch with pleasing results.

It's easier than my description made it look! Only three liquid ingredients, blended. The meat takes care of itself. On a good smoker it can be unattended for hours and do all the work by itself. Something about the blend of vinegar molasses and coffee is hard to reproduce any other way, that flavor.

For brisket, a meat rub is ideal. But man, a large brisket can literally take all day. And requires indirect heat, so it doesn't get stiff. That's the other favorite, beef brisket. The two classics of smoked meat, brisket, and pork butt.

Makes me wish it wasn't winter, I would love to smoke some meat right now.

Oh! THAT kind of smoking! I passed this thread several times thinking it was about cigarettes.

My favorites are venison sausage and jerky when I get the urge to pull out the smoker. I usually leave it out by the woods by my brush fire pit and wood splitting station from Spring to Autumn.

When venison is out of season and my stash is gone, I'll switch to beef. Beef jerky is almost as good as venison, and I usually use a cheaper cut like round steak. Hi Mountain seasoning [www.cabelas.com] works really well. I have seasoned from scratch, but the Hi Mountain kits have everything ready to go when I'm too lazy to mix my own.

My only real tip is to set the smoker at it's lowest setting and let that sucker go for hours. The slower the better, IMO. Oh, and when using wood chips, soak 'em for a few hours in water. That will keep them from burning so fast. I also prefer fruit tree chips, but I've also been known to grab a red oak log off of the firewood pile and chip that up for the smoker. I've had no complaints.

Salmon is another favorite for the smoker. Done right, you'll never want it prepared any other way!

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Mr. Lahey: A lot of people, don’t know how to drink. They drink against the grain of the liquor. And when you drink against the grain of the liquor? You lose.

Randy: What the @#$%& are you talking about?

"""My only real tip is to set the smoker at it's lowest setting and let that sucker go for hours. The slower the better, IMO. Oh, and when using wood chips, soak 'em for a few hours in water. That will keep them from burning so fast. I also prefer fruit tree chips, but I've also been known to grab a red oak log off of the firewood pile and chip that up for the smoker. I've had no complaints.

Salmon is another favorite for the smoker. Done right, you'll never want it prepared any other way! """
Great info and tips.

Soaking the chips and fruit wood +tuba *(:>*. I also like Alder, Mesquite , Apple, Prune, and Guava wood/chips
Rudie

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“Stay Hungry Stay Foolish"
Steve Jobs

"There are only two mantras yum and yuk mine is yum "
Bernard Mickey Wrangle<>Tom Robbins<> "Still Life With Woodpecker"

"There is a fine line between a rut and a groove"
G.D. Kittredge III

"