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Quick & Dirty recipes for my MES 30?

post #1 of 15
Thread Starter 

Hey guys any of you up late trolling this forum? I want to make something tomorrow in my MES30 any suggestions? I plan on getting up early and headed to the store to pick up the stuff and would like to serve it up by lunch or dinner! We love chicken & beef not really ready to hit pork unless its baby back ribs and none of eat fish. Ideas please?

post #2 of 15

Smoked meatloaf is always real tasty and easy.

post #3 of 15
Thread Starter 
Quote:
Originally Posted by RpmRn View Post
 

Smoked meatloaf is always real tasty and easy.


Thanks you have a Recipe?

post #4 of 15

I usually vary my recipe every time to experiment with new ideas.  But the basic recipe is usually:

 

1 lb. ground beef(80/20)

.5 lb. of ground sausage(your favorite type)

quater to half an onion and bell pepper (sweet or yellow) depending on your familys taste.

3-4 squirts of worcestershire sauce

2-3 tbls of your favorite bbq rub

3 pieces of bread soaking in evap milk or regular milk

2 beaten eggs

 

Smoked at 250 degrees till IT of 165. about 2 hours or so with favorite wood. I use pecan. Glaze the top for last half hour.

I usually put this directly onto the grates but you could put in a pan.

 

Glaze:

 equal parts of ketchup mustard and honey

or your favorite bbq sauce

post #5 of 15
Thread Starter 
Thanks I picked up the Ingredients and have it ready to go in the fridge. Probably throw it in the smoker around 3 for dinner.
post #6 of 15

good deal fa. let me know how it turned out.

post #7 of 15

Jeff Phillips, founder of this SMF feast, posts many smoker recipes here: http://www.smoking-meat.com/  as well as in his e-newsletter which you can sign up to receive. I admit I haven't tried any of his recipes yet but I've collected many of them for the times that I choose to use them.

post #8 of 15
Quote:
Originally Posted by daRicksta View Post

Jeff Phillips, founder of this SMF feast, posts many smoker recipes here: http://www.smoking-meat.com/  as well as in his e-newsletter which you can sign up to receive. I admit I haven't tried any of his recipes yet but I've collected many of them for the times that I choose to use them.


 


I agree with daRicksta, only I have tried many of Jeff's recipes and every one of them was well worth the time to make. What the hell the news letter is free! I will also mention that Jeff's Rib Rub Recipe{not free} is my go to rub for anything pork,it is realy good!!
Keep Smokin!!!
Wolf
post #9 of 15
Quote:
Originally Posted by Wolfman1955 View Post
 
Quote:
Originally Posted by daRicksta View Post
 

Jeff Phillips, founder of this SMF feast, posts many smoker recipes here: http://www.smoking-meat.com/  as well as in his e-newsletter which you can sign up to receive. I admit I haven't tried any of his recipes yet but I've collected many of them for the times that I choose to use them.

 


I agree with daRicksta, only I have tried many of Jeff's recipes and every one of them was well worth the time to make. What the hell the news letter is free! I will also mention that Jeff's Rib Rub Recipe{not free} is my go to rub for anything pork,it is realy good!!
Keep Smokin!!!
Wolf


Wolf, the only thing that turns me off to Jeff's recipes is that his directions call for you to buy his rubs or sauces if you choose to. I can understand him wanting to make a few extra bucks on that stuff but that's the main reason I haven't used them. What I did use were his instructions on using the 3-2-1 or 2-2-1 methods for smoking ribs.

 

Actually the other main reason I haven't used his recipes because I bought 3 other books on smoking and mixing up rubs and sauces so I just haven't gotten to his recipes yet. However, I subscribe to his newsletter so every time I get one that includes recipes that interest me I save them in a special file on my hard drive to try out when I'm looking for new recipes.

 

I've got quite a few Steve Raichlen books in addition to my books on smoking written by other people but his recipes are typically designed for a grill and not for a smoker; still, they can be adapted. However, I do plan to use Jeff's recipes but when it comes to rubs and sauces I'll just do my own thing. At my house we've bought some commercial rubs and sauces but have also had some great fun making our own. Although my wife and I have made both, I decided that it's my job to make up the rubs while she takes care of the sauces since she has a special knack for making up delicious BBQ sauces of different types.

post #10 of 15
Quote:
Originally Posted by Wolfman1955 View Post
 
Quote:
Originally Posted by daRicksta View Post
 

Jeff Phillips, founder of this SMF feast, posts many smoker recipes here: http://www.smoking-meat.com/  as well as in his e-newsletter which you can sign up to receive. I admit I haven't tried any of his recipes yet but I've collected many of them for the times that I choose to use them.

 


I agree with daRicksta, only I have tried many of Jeff's recipes and every one of them was well worth the time to make. What the hell the news letter is free! I will also mention that Jeff's Rib Rub Recipe{not free} is my go to rub for anything pork,it is realy good!!
Keep Smokin!!!
Wolf

I second that. I also bought his book and have tried many of the recipes in there. Every one has been excellent.

post #11 of 15

The two smoking books I've bought have been "Smoke & Spice" by Cheryl and Bill Jamison, and "Slow Fire: The Beginner's Guide to Barbecue" by Ray "Dr. BBQ" Lampe. Both books are excellent although, as with all books, there are recipes I don't use. I also borrowed "Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue" from the library and scanned a few recipes from it to my computer hard drive for future use. But although he sells a line of electric water smokers his recipes are designed for the big offset stick-burning rigs, which may or may not be reverse flow.

 

Steve Raichlen's "Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes" is a treasure trove of great recipes but, again ther many I won't use because I don't BBQ (yet) in a lot of global styles other than Korean.

 

In all the books are some basic and similar go-to rub/sauce recipes suitable for just about any smoking or grilling need.

post #12 of 15
Thread Starter 

Montreal steak rub on just about anything Beef is now my Quick & Dirty go to bump the smoker up to 250 and most steaks are done in less than 2 hours. I use pecan or mesquite to get the smokey flavor I like in such short cooking times. 

post #13 of 15
Quote:
Originally Posted by daRicksta View Post
 


Wolf, the only thing that turns me off to Jeff's recipes is that his directions call for you to buy his rubs or sauces if you choose to. I can understand him wanting to make a few extra bucks on that stuff but that's the main reason I haven't used them. What I did use were his instructions on using the 3-2-1 or 2-2-1 methods for smoking ribs.

 

Actually the other main reason I haven't used his recipes because I bought 3 other books on smoking and mixing up rubs and sauces so I just haven't gotten to his recipes yet. However, I subscribe to his newsletter so every time I get one that includes recipes that interest me I save them in a special file on my hard drive to try out when I'm looking for new recipes.

 

I've got quite a few Steve Raichlen books in addition to my books on smoking written by other people but his recipes are typically designed for a grill and not for a smoker; still, they can be adapted. However, I do plan to use Jeff's recipes but when it comes to rubs and sauces I'll just do my own thing. At my house we've bought some commercial rubs and sauces but have also had some great fun making our own. Although my wife and I have made both, I decided that it's my job to make up the rubs while she takes care of the sauces since she has a special knack for making up delicious BBQ sauces of different types.

You do realize the sale of his rub and sauce recipe pays for this website that you use for FREE right? Plus you get quite a few other perks with that very small investment. Also, his book has a bunch of rub and sauce recipes in it. You know, just in case you didn't know.

post #14 of 15
Quote:
Originally Posted by fa1321tx View Post
 

Montreal steak rub on just about anything Beef is now my Quick & Dirty go to bump the smoker up to 250 and most steaks are done in less than 2 hours. I use pecan or mesquite to get the smokey flavor I like in such short cooking times. 


I've read in a few places how great the McCormick Grill Mates Montreal Steak Seasoning is so I bought a bottle and so far have used it in the kitchen since the weather hasn't been consistently good enough to bring out my smoker and my charcoal grill. It's; definitely my go-to when I don't have the time to make up my own rub and just want quick & easy & tasty.

post #15 of 15
Quote:
Originally Posted by timberjet View Post
 

You do realize the sale of his rub and sauce recipe pays for this website that you use for FREE right? Plus you get quite a few other perks with that very small investment. Also, his book has a bunch of rub and sauce recipes in it. You know, just in case you didn't know.


Free works for me. When HBO and Showtime offer free weekends I take full advantage of it.

 

You've been a nice guy up to this point but I don't appreciate you lecturing me. Don't appreciate it at all. And I really don't appreciate the condescending tone in your response to me. Do us both a favor and in the future either avoid replying to my comments or try really hard to edit your comment so that you avoid being offensive, OK?

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