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Discussion in 'Messages for All Guests and Members' started by tulsajeff, Nov 4, 2010.
Sorry for the double post!
Fall off the bone baby back ribs
Rub mix per rack of ribs:
2/3 cup dark brown sugar
1 Tablespoon Black Pepper
1 Tablespoon Paprika
1 Tablespoon Garlic Powder
1 tablespoon Onion Powder
2 teaspoons Cayenne Pepper
1 Teaspoon Allspice
Preheat smoker to 200-210 degrees making sure you have a constant flow of smoke. If smoke dissipates to nothing add more wood. I have tried different varieties of wood, and each type changes the taste. Just grab whatever you find in your grocery or home improvement store that's what I do. I keep a pan of water in my smoker near the heat source to keep the humidity level in the smoker high. I find the meat to stay moist with the long cook times I use.
Mix all the rub components and rub your rack of ribs thoroughly all over. The rub will moisten a little after a moment or two, so if you have extra rub don't be afraid to rub it again. The more the merrier I say.
Place your ribs in the smoker being sure to check back often to ensure smoke is still coming out of it. When you need to add more wood do it quickly as you don't want the smoker to lose too much heat. Replenish the water in your pan as well when you replenish your wood. Use boiling water when you do.
After about 4 hours your ribs are actually done, but they may not be fall off the bone yet. This is when I reduce the temperature to 180 and let them sit. You really don't need a lot of, or any, smoke during this stage. A little won't hurt though. Check back on them every 1/2 hour to 45 minutes. When you try to pick them up and they want to fall apart, they're done to perfection. I have left my ribs in the smoker for over 8 hours before.
You can enjoy the ribs the way they are now, or you can finish them off the way I like to. I don't have a favorite BBQ sauce from the store, so I use different varieties and doctor them up a little to make a sweeter version, and sometimes with a little more kick as well.
Use your favorite BBQ sauce and put what you feel would be enough to cover the ribs a couple few times into a sauce pan. Add about a 1/4 cup of the same brown sugar and heat on low to medium heat to melt the sugar. If I want a little kick I will add some cayenne pepper, or sometimes some spicy guldens mustard. I then light my gas grill and put it on medium heat. When the grill is nice and hot put your ribs on. You may have to use two sets of tongs as the ribs should be falling apart at this point. Heat up each side and slather with your sweet sauce. Constantly monitor and flip so the sauce thickens, but doesn’t burn.
7lb fresh pork belly
the cure -- Mix together
1 Tsp pink salt (quick cure)
1/4 cup kosher salt
4-5 cloves of garlic
2/3 cup Maple / brown sugar
3-4 sprigs fresh thyme
3-4 bay leaves crushed
1 tbs fresh ground black Pepper
- cut belly to fit curing bins or ziplock bags
- dredge belly in Cure ensure all sides are coated well
- place in zip loc bag abd remove most of the air or place into curing bins and cover with plastic wrap
- flip slab dailty to expose to allow all sides to cure evenly
- after 7-9 days the belly should feel firm at its thickest point if
- remove from cure and rinse thoroughly
- pat dry & place on a draying rack and return to fridge to airdry fro 24 hours
- smoke at 160f for 4 hours until internal temp is 150f
- once bacon has cooled enough to handle - remove rind with a sharp knife...
cut into 1lb hunks and freeze the flavor will persist longer when stored as a chunk
This is how I prepare my brisket.I have made this for my family and friends and everyone LOVES it! My smoker has seen better days, so I thought what the heck, I'll enter to see if I can win a new one! The sauce is a derived from my mother's brisket sauce recipe. I have made some tweaks here and there for the last 10 years or so and the rub is my own recipe which i have worked on for the past several years. I hope everyone enjoys it as much as I do!
Mike’s Famous Smoked Beef Brisket
1 Packer Beef Brisket
1 Cup Ground Black Pepper
2 Pkg. Lipton Onion Soup Mix
¾ Cup brown sugar
1 ½ cups ketchup
½ Cup red wine vinegar
2 Quarts water
2 T Coleman’s English Mustard
2 T Bacon Grease
1 T Worcestershire sauce
1 T Mesquite flavored Liquid Smoke
1 T Hickory flavored Liquid Smoke
2 T Ground Black Pepper
1 T Beef Base
1 T Chicken Base
2 T Garlic Powder
1 Bay leaf, crushed
1 Cup Paprika
½ Cup Salt
½ Cup Ground Black Pepper
½ Cup Granulated Garlic
¼ Cup Ground Corriander
¼ Cup Ground Ginger
¼ Cup Lemon Pepper
2 T Ground Cloves
2 T Citric Acid
½ Cup Brown Sugar
½ Cup Chili Powder
1 T Cayenne Pepper
¼ Cup Ground Cumin
¼ Cup Ground Oregano
¼ Cup Onion Powder
Apple wood chips
Mesquite wood chips
Hickory wood chips
Trim all but ¼” of fat from brisket and separate into the flat and point.
In a large bowl, combine all ingredients for sauce and whisk together, let stand for one hour (stirring occasionally).
In a large bowl, combine all ingredients for rub and mix thoroughly by hand, set aside in air tight container.
Once sauce has set for one hour, place both pieces of trimmed brisket in large plastic bag and pour sauce over to cover. Remove most of the air from the bag and seal. Massage sauce into brisket to ensure even coating. Refrigerate overnight (8 – 10 hours). (You may use more than one bag.)
Remove brisket from bag(s) and save sauce in air tight container.
With your hands, wipe most of the sauce off the brisket.
Apply a generous coating of rub to all areas of the brisket. Then apply a second layer of the reserved black pepper. Wrap tightly in plastic wrap and refrigerate overnight (8-10 hours).
Take equal parts Apple, Mesquite, and Hickory wood chips and place into 5 gallon bucket and cover with water. (Let soak for minimum of 2 hours).
Take brisket out of refrigerator and let it come to room temperature while preparing your smoker. (My favorite smoker is a Masterbuilt electric smoker).
Remove the plastic wrap from brisket and place on smoker rack. Make sure the water pan is full (I put water, apple juice, and a good stout beer in the water pan) and the smoke is going well.
Smoke the brisket at 225 deg Fahrenheit for approx. 12 hours.
While brisket is smoking, move sauce to large sauce pan and simmer until it is reduced by 1/3 to 1/2.
When brisket is done, remove from smoker and wrap in aluminum foil to rest for 20-30 minutes.
Slice brisket against the grain, top with sauce and enjoy!!
when is contest over???
Last day of November!
If i have made alterations to an injection that was by "Tip's Slaughterhouse" and is not the same ingredients would that disqualify me? also i use his spritz but instead of whiskey i use bourbon. I would like to join this contest but do not want to take credit for someone else's work. His work inspired my creation and has similar ingredients.
Jeff can answere this for sure. I think if you made significant materieal changes to the recipe that altered the original character of the product you are probably ok but let Jeff make the final decision. Good Luck.
Sounds fine to me.
You could mention that in the post.
You can check with Jeff, but I'm betting he'll say, "Go for it".
Herbed Chicken Breasts
So simple but oh, so good!
All you need is:
Fresh Herbs (I use Thyme, Rosemary, Sage)
2 - 3 TBS Olive Oil
Season Salt (I use a store house brand Spicy Seasoned Salt)
Pepper to taste
Skinless Chicken Breasts (you may like to brine them for a 1 - 2 hrs)
1: Simply chop the herbs....the amount of each is fully up to you.
2: Place the herbs in a small bowl and add about 2 - 3 tbs of olive oil to make a loose paste
3: Add season salt and pepper to taste
4: Rub mixture all over the chicken breasts
5: Let marinate for an hour or so
6: Smoke them with your favorite wood (I have used Apple and Mesquite with great results on both)
As a beginner I check them regularly and noticed that since they are breasts and not too large they are usually done in 1 - 3 hrs at 225 in my Masterbuilt, 3 hrs is pushing it.
I have used these several ways since I usually make extra and am eating them for days. Chopped they are great on salad. Sliced they make awesome fajitas. They are incredible whole right after the smoke. I've even had sliced chicken and eggs for breakfast the following day.
I know, very simple but great for beginners with incredible results.
Smokin’ Good Turkey
What we have here is a take on a recipe for an easy and delicious smoked turkey, which everyone will love to consume. It starts with an injection of flavor that also acts as a moistening agent. Then we place the large bird into the smoker and cook until an internal temperature of 170 degrees Fahrenheit is reached in the thigh. Towards the end of the cook we spritz on a tasty mixture (by Slaughterhouse with minor alteration) to add yet another blast of flavor. Here is what you will need:
Turkey (up to 12 pounds)
Injection ingredients (Inspired by Tip’s Slaughterhouse)
1 package powdered Italian dressing
4 tsp Garlic Powder
4 tsp Celery Salt
2 tsp Onion Powder
2 tsp black pepper
4 Tbs melted butter
2 Cups apple cider/ juice
2 Cups low sodium chicken stock
Spritz (Tip’s Slaughterhouse spritz with Bourbon instead of Whiskey)
8oz Apple Cider
2oz Apple Cider Vinegar
What To Do:
Combine all ingredients of Injection in a medium saucepan and heat over medium heat until butter is melted. Allow the mixture to cool to room temperature prior to proceeding.
Clean Turkey and pat dry with paper towels
Be sure turkey is completely thawed out if using a frozen turkey. (I prefer Butterball turkeys)
Place turkey in a glass or plastic container that fits in your refrigerator and can be covered with saran wrap. Do not use a metal pan.
Stir injection mixture and using a meat injector (I use a Cajun injector), inject into all parts of the turkey (i.e. breasts, thighs, legs, wings).
As you inject the mixture watch the meat expand like a balloon and allow a few moments prior to removing the injector so the juices have an opportunity to be absorbed. (Using all of the injection mixture is not necessasary, I use about 1 injector full for each breast (inserting the needle towards the front of the bird and then towards the rear of the bird), ½ for each thigh, ¼ for each leg, and ¼ for each wing)
Once you have completed injecting the bird Wrap it in saran wrap and place in refrigerator to rest overnight. This makes for a very moist bird.
Prior to smoking, heat your smoker to 235 Degrees Fahrenheit and allow your bird to rest outside of the fridge for approximately 30 mins.
Unwrap the bird and lightly salt and pepper (fresh cracked Pepper).
Place the bird in the smoker with Apple Wood chips and allow to cook to 170 Degrees Fahrenheit in the thick of the thigh (approx. 5-6 hours).
Only smoke with Apple wood chips for 4 hours. The remaining time use only heat.
When the Bird reaches approximately 155 degrees Fahrenheit use the spritz in a spray bottle and spray all over the bird. I wait approximately 20 minutes between spritzing and repeat the process 2-3 more times.
Once 170 degrees Fahrenheit in the bird remove from heat and cover with foil. Allow to rest a minimum of 30 minutes prior to cutting.
30 minutes or longer later enjoy all of the work you have done with the beer or beverage of your choice.
when is contest over??
Notice to all posters, Making the text so large that those of us with 24" screens have to scroll to read the entire message DOES NOT INCREASE YOUR CHANCE OF WINNING...
Thats what happens when you copy-paste.
Larry you can enter up to and including the last day of November
Well I know many of you are familiar with this! If ya have not tried it feel free to copy and use.
Shooters Snake Bitten Chicken and Seafood Rub
This recipe is my twist on jerk. It has a definite bite of spice coupled with the South American style hint of sweet to balance it out.
3/4 cup raw sugar
¼ cup sea salt
1tbs red pepper flakes
1tbs garlic powder
1tbs onion powder
1tbs Hungarian Paprika
2 tsp all spice
1 tsp black pepper course
1 tsp oregano
1 tsp thyme
1 tsp Wasabi powder
1 tsp cumin
Mix all and rub chicken well. Let set overnight in fridge and smoke to 170 degrees internal temp. Smoker at 275-300 degrees.
The injection I like for this is 1 cup apple juice, 1 juice from whole Key Lime, 1 standard shot Meyers’s Rum
Also good on seafood.
I apologize for the text size. i thought it was much smaller than it turned out to be. it wasnt until i clicked "submit" that i noticed the sheer size of the text. MY MISTAKE!!
Let it be noted that in no way should the size of my text be allowed to be a determining factor in the final decision. Only the wonderful taste of the injection.
Thanks and sorry all!
My Favorite Brisket. Ok I have to admit that I got into smoking meats from a Fancy Cuisine magazine that was my Wife's. It had all these great food destinations and recipes for people who really REALLY like to cook, which isn't me. I just like to eat it not cook it. Until the article about Brisket came up. I read and re-read it until my mouth started to water. I knew that I had to try it and once I did I was HOOKED! The first Brisket I tried wasn't a success however I wasn't discouraged and tried it again and Hit it out of the park! It was sooo good and I got so many compliments that I still hear comments about it. Now I am the family's full fledged pit master ( in my own mind at least.) I've really gotten into Brisket and Pork Ribs and dabble in chicken. I've got some Rubs of my own and enjoy experimenting with new ones all of the time. Here is my take on a very good Brisket.
1/4 c. Salt
1/4 c. Pepper
1/4 c. Garlic granules
1/4 c. Paprika
4 tsp. Celery seed
4 tsp. chili powder
3 tsp. dry mustard
I use a medium sized 10-14 pound brisket from a local store. It's not anything High dollar but it produces good results. When I pick one I use the wiggle method, This is done by picking the brisket up with both hands and wiggling it back and forth the feel the stiffness of the meat. I choose briskets that are less stiff, I don't know the science behind this but it makes sense that the more wiggly it is the less tough it will be.
Let the meat get to room Temp and pat it dry. I trim a little of the thickest fat down, I've seen people go crazy trimming it down but I've found that the old saying is true "the flavor is in the fat". I use a knife to score the fat in both directions, I didn't invent this but I do like it to get the rub down deeper in the brisket. Before I put the rub on I rub just a little yellow mustard all over the meat, now I didn't invent this either but it works pretty good. This will help the rub stick and will "Bark" up a little, which makes for good snacking when you are cutting it up.
I like to use the "low and slow" method, I get my smoker up going before I start prepping the meat. That way it will be ready for the meat when it is rubbed up. I try to get my temp to about 250-275 for the entire smoke, I have an offset smoker and I have found that keeping a constant temp is difficult. As long as I don't let it get too low the meat is pretty forgiving and turns out just fine. I have run into problems when It did get too low though, but hey, messing with the smoker is part of the fun! Right!? For the smoke I have used all sorts of different woods but keep coming back to the basics; Hickory and Mesquite. I've also used pecan but found it a little expensive and hard to find. I smoke it for about 6 hours then wrap it in foil and put it back in the smoker for an other 4 hours, then I open the foil leaving it on the smoker and let the juices soak back into the meat for another couple of hours. As with most meats the internal temp is the best indicator of doneness, I try and get to around 185 before pulling it off to let it rest. I have heard of people having good results with briskets up to about 200, just be careful not to dry em' out.
It's definitely a learning experience for me every time I fire up the smoker and it's always fun!
It is perfectly ok to be inspired by another recipe. Many recipes are similar but small changes can make a huge difference in the outcome. Go for it!