SmokingMeatForums.com › Recipes

This area is for rubs, sauces, desserts, breads, soups, entrees, etc.. Be sure to include an ingredient and/or supply list and clear step by step directions for creating the recipe. Pictures are always a good thing and the more pictures you have, the less text you need to explain things.

54 recipe submissions by the SmokingMeatForums.com community.

My First Smoked Brisket

Nothing fancy here. A 3lb corned beef brisket. Rubbed with brown sugar, sea salt, and black pepper, all over... and some traditional corned beef seasonings on top, including coriander and rosemary. Smoked it at 220 degrees for the first 3 hours, then 235 degrees for the remainder. Wrapped it in foil for the last 3 hours, after internal temp hit 169 degrees. Internal temp topped-out at 200 when I pulled it from the smoker. It was almost perfect. Tender, juicy, and delicious! Added a dipping sauce for eating, consisting of 3TBSP mayonnaise, 1-1/2 TBSP fresh horseradish,... read more

Dr. Baker's Famous Chicken BBQ

  http://chla.library.cornell.edu/cgi/t/text/pageviewer-idx?c=chla;cc=chla;rgn=full%20text;idno=7031969_8503_011;didno=7031969_8503_011;view=image;seq=0002;node=7031969_8503_011%3A2.1     read more

Wild Hawg Rub

This rub is intended for indirect low & slow cooking only, as the natural sugars in the fruits will tend to scorch very quickly with higher heat, especially direct/grilling. It is a very unique rub for pork ribs, yet may prove to be a little "under-powered" for pork shoulder, depending on your personal preferences. It has a natural sweetness without processed/added sugars, and is mildly spicy once cooked.   WILD HAWG DRY RUB   All measures are pre-grind, except if listed as powder.   4 Tbsp dried whole Blueberry 4 Tbsp dried Tart Cherry 3 Tbsp dried 3/8" diced Red... read more

Seasonings & Marinades

The diversity of styles for meat prep and cooking vary with as many Back Yard cooks, myself included. But the first step I found so useful was to read what the award winning cooks have done. Then I adapted my own style for my tastes and for my customers. There are so many good books on Smoke Cooking and Grilling, that one cannot go wrong with one book, but can really excel having the wide range of thought and ideas.   Each region of the nation will have unique tastes for whatever kind of meat is the norm. Texas is brisket, pork shoulder, eye of round, pork loin... read more

Recommended Wet Curing Times

Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.)   If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc. read more

Fireman's Chicken - Variation of Cornell Chicken

When my dad had his store in our little town of Adams Center, NY., our Volunteer Fire Department would have their annual Fireman's Field Days in August. There were rides and games and beer of course; plus they'd have a big pit Chicken BBQ every year. Dad would get in the chickens and split them for the department and we'd separate the left halves in one 55 gal. drum and the right halves in another. They'd come in and make up their 'secret Fireman's Field Days brining formula' by the gallon full and dump it into the brining barrels and let soak for 3 days. I broke it down... read more

Pops6927's Curing Brines - Regular and Lo-Salt

These are my Curing brines for pork, beef (corned and dried), poultry, and so on.   Regular Curing Brine:   1 gallon of clean water 1 cup plain, regular non-iodized table salt 1 cup sugar or sucrolose 1 cup brown sugar or sucrolose equiv. 1 tablespoon of Cure#1   Lo-Salt Curing Brine:   1 gallon of clean water ½ cup plain, regular non-iodized rable salt ½ cup sugar or sucrolose  ½ cup brown sugar or sucrolose equiv. 1 tablespoon of Cure #1   mix in food-safe container, stir until clear. Add meat.  Do not add different species of meats, but you can add... read more

Community Spotlight: Recipes by Bearcarver

Beef Smoked Dried Beef with Lots of qView   Pork Boston Butt Pulled Pork (Step by Step)   Bacon  Extra Smoky Bacon  Bacon on a Stick Buckboard Bacon and Pulled Cured Boston Butt Ham Canadian Bacon and Dried Beef (cured & smoked)   read more

Blueberry-Cherry Dry Rub for Pork

This dry rub has a moderately spicy profile, with notes of rich and zesty fruits. The blueberry adds a subtle rich and sweet flavor, while the tart cherry brings in some zest, with neither being the completely dominant flavor in the overall profile. The blueberry is not so faint that you don't know what you're tasting, yet not overpowering, so I found it to be a very enjoyable flavor combination. I found it to pair very nicely with smoked pulled pork from shoulder cuts, and is surprisingly good with pork ribs as well. I recommend this rub if you're looking for something... read more

KIELBASA

Hi every one. I was going thru my recipe box and I came across the the Kielbasa recipe that my mother used when I was a kid. I used to help  to help her cut up the old hogs and get things ready for the grinder. I had the important job of cleaning the casings. Back then you could get your own casings back and clean the yourself. Any way I thought I would pass it on. I grew up with this recipe so you know I'm going to say its good. here goes.   11 1/4 lbs. of lean pork, coarsely ground 6 1/2 lbs. of lean beef, coarsely ground 3/4 cup of salt  1 cup of rubbed... read more

SmokingMeatForums.com › Recipes