Heat Experimentation Query

slow smoker · Nov 8, 2015

Just curious, I like spicy stuff... to a point. I don't like stuff so spicy that that is all you taste. Does anybody fool around with spiking up their smokes? Doesn't matter to me which meat you're talking about. If you can kill it, I'll smoke and eat it. I'm wondering if the heat is better applied as a pre/post or mid process to ensure all the meat, smoke and heat flavor is balanced.

oregon smoker · Nov 9, 2015

I season the meat first then wrap and put back in the refrigerator for a rest. then it goes into the smoker for whatever duration. depending on what the protein is I might spray it, mop it or just leave it alone till done. hope this helps.

Keep On Smokin,

Tom

chef jimmyj · Nov 10, 2015

I have done both Spicy Rub and/or Spicy Sauce at the end. My Wife doesn't do Hot so it is mostly Hot Sauce or Ground Chiles on my plate. Adding heat midway makes little difference and slows down the smoke from opening the door, taking out the meat and playing around then waiting for the smoker to recover. Some Spicy Rub Recipes I use for myself...JJ

Chipot-i-le Desert Dust

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

2T Chipotle Powder

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1T Cocoa Powder

1tsp Black Pepper, more if you like

1tsp Thyme

1tsp Oregano

1/2tsp Grnd Allspice

Makes about 1Cup.

Run for the Border Rub

One for the Chili Heads!

2T Kosher Salt

2T Ancho Chile Powder

1T Chipotle Powder

1T Oregano, Mexican is preferred

1T Gran Garlic

1T Gran Onion

1T Black Pepper

1T Cayenne

1-2tsp Gnd Cumin

1tsp Cocoa Powder

1/2tsp Cinnamon

Optional:

2T Turbinado Sugar (Sugar in the Raw)

Makes 3/4 to 1Cup Rub.

This stuff is HOT and full flavored with touch of Smokiness. Feel free to adjust the heat to your taste by playing with the amount of Chipotle and Cayenne Powder. All the ingredients are available at the Grocery Store. This stuff will also Kick Butt as the seasoning in a batch of Chili, leave out the Sugar...JJ

This is a popular recipe I have done with Pork, Brisket or just Hamburger. Depending on what I have on hand I will mix the meats...

oregon smoker · Nov 10, 2015

Chef JimmyJ said:
I have done both Spicy Rub and/or Spicy Sauce at the end. My Wife doesn't do Hot so it is mostly Hot Sauce or Ground Chiles on my plate. Adding heat midway makes little difference and slows down the smoke from opening the door, taking out the meat and playing around then waiting for the smoker to recover. Some Spicy Rub Recipes I use for myself...JJ

Chipot-i-le Desert Dust

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

2T Chipotle Powder

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1T Cocoa Powder

1tsp Black Pepper, more if you like

1tsp Thyme

1tsp Oregano

1/2tsp Grnd Allspice

Makes about 1Cup.

Run for the Border Rub

One for the Chili Heads!

2T Kosher Salt

2T Ancho Chile Powder

1T Chipotle Powder

1T Oregano, Mexican is preferred

1T Gran Garlic

1T Gran Onion

1T Black Pepper

1T Cayenne

1-2tsp Gnd Cumin

1tsp Cocoa Powder

1/2tsp Cinnamon

Optional:

2T Turbinado Sugar (Sugar in the Raw)

Makes 3/4 to 1Cup Rub.

This stuff is HOT and full flavored with touch of Smokiness. Feel free to adjust the heat to your taste by playing with the amount of Chipotle and Cayenne Powder. All the ingredients are available at the Grocery Store. This stuff will also Kick Butt as the seasoning in a batch of Chili, leave out the Sugar...JJ

This is a popular recipe I have done with Pork, Brisket or just Hamburger. Depending on what I have on hand I will mix the meats...

JJ Good Morning,

I have a question that I have had for a long time and you might have the answer,,what is the difference as in the above case of using granulated onion, garlic VS powdered forms ? taste or texture? if added to a liquid either could be used? or is powdered VS granulated a matter of strength/flavor like dried herbs VS fresh?

Thanks,

Tom

floridasteve · Nov 10, 2015

Good question, tom. I've wondered that same thing. The granulated stuff is hard to find around here.

bobby stabler · Nov 10, 2015

I Smoke Well Over A 100 Butts a year and thats not counting the Turkeys and Hams And Honestly Preseasoning is the way to go I Mix My Own Seasonings (Butt) < ha ha To Be Completely Honest Some Bad Byrons Butt Rub Mixed With Some Slap Ya Mama Mixed about 70% BB and 30 % SYM washing my Butt and seasoning while wet holds the rub just fineand has one of the best Flavors i have found to date and i have been doing this for 12 years ... and it adds just the right Kick of Spice . I Smoke All Of My Butts @ Around 350 they just come out better than slow smoked the slow smoked doesnt seem to hold the moisture , flavors or become near as tender ...Just My 2 Cents Worth

chef jimmyj · Nov 10, 2015

Granulated anything verses Powder, holds its flavor longer in storage and when cooking. The essential oils in dry herbs and spices are volatile especially when cooked. The larger the pieces the longer the flavor lasts. A whole Nutmeg Kernel holds its flavor for years and ground Nutmeg, even in the jar, lasts about 3 to 6 months. Either one can be used but buy powdered spices in the smallest amounts you will go through fast. I buy whole spices in bulk and grind as needed. Fresh Herbs and Dry are as different as the flavor of Grapes and Raisins. I put Fresh Basil in a whole variety of sauces. I buy the biggest bunch I can find and Freeze it, actually I freeze all my fresh herbs. I have exactly one recipe I use Dry Basil in because it works but in general I HATE the taste of dry basil...JJ

oregon smoker · Nov 10, 2015

FloridaSteve said:
Good question, tom. I've wondered that same thing. The granulated stuff is hard to find around here.

Steve,

for me it is darn near a whole day of running around to 4-5 different places to buy seasonings in bulk/large containers. what I have since found is Sausage Maker has a great selection of spices whole, ground, granulated etc for very reasonable prices (as much as 3- $ 5.00) less than anywhere here plus I don't have to drive all over and you can always catch free freight with them.

Their spice page link http://www.sausagemaker.com/spices-s/1982.htm

Their home page link http://www.sausagemaker.com/Default.asp?gclid=CKPR86HihskCFYZlfgodM4UFAw

Keep On Smokin,

Tom

idahopz · Nov 10, 2015

Dang, JJ, those rub recipes sound fantastic.

Definitely writing those down

oregon smoker · Nov 10, 2015

Chef JimmyJ said:
Granulated anything verses Powder, holds its flavor longer in storage and when cooking. The essential oils in dry herbs and spices are volatile especially when cooked. The larger the pieces the longer the flavor lasts. A whole Nutmeg Kernel holds its flavor for years and ground Nutmeg, even in the jar, lasts about 3 to 6 months. Either one can be used but buy powdered spices in the smallest amounts you will go through fast. I buy whole spices in bulk and grind as needed. Fresh Herbs and Dry are as different as the flavor of Grapes and Raisins. I put Fresh Basil in a whole variety of sauces. I buy the biggest bunch I can find and Freeze it, actually I freeze all my fresh herbs. I have exactly one recipe I use Dry Basil in because it works but in general I HATE the taste of dry basil...JJ

JJ,

Thanks for the breakdown. I as you try to get everything whole and grind as needed. the others I target use by six months max (outstanding excuse to the Mrs. "you know I have to use it up or it will go bad" LOL) Lastly I would have to agree with the dry Basil

Tom

floridasteve · Nov 10, 2015

Chef JimmyJ said:
Granulated anything verses Powder, holds its flavor longer in storage and when cooking. The essential oils in dry herbs and spices are volatile especially when cooked. The larger the pieces the longer the flavor lasts. A whole Nutmeg Kernel holds its flavor for years and ground Nutmeg, even in the jar, lasts about 3 to 6 months. Either one can be used but buy powdered spices in the smallest amounts you will go through fast. I buy whole spices in bulk and grind as needed. Fresh Herbs and Dry are as different as the flavor of Grapes and Raisins. I put Fresh Basil in a whole variety of sauces. I buy the biggest bunch I can find and Freeze it, actually I freeze all my fresh herbs. I have exactly one recipe I use Dry Basil in because it works but in general I HATE the taste of dry basil...JJ

Can I take my own minced garlic and smoke/dehydrate in in my smoker to was in dry rubs? If so, how, and how long would it last?

floridasteve · Nov 10, 2015

Oregon Smoker said:
Steve,

for me it is darn near a whole day of running around to 4-5 different places to buy seasonings in bulk/large containers. what I have since found is Sausage Maker has a great selection of spices whole, ground, granulated etc for very reasonable prices (as much as 3- $ 5.00) less than anywhere here plus I don't have to drive all over and you can always catch free freight with them.

Their spice page link http://www.sausagemaker.com/spices-s/1982.htm

Their home page link http://www.sausagemaker.com/Default.asp?gclid=CKPR86HihskCFYZlfgodM4UFAw

Keep On Smokin,

Tom

Thanks, Tom! It has been bookmarked :-)

chef jimmyj · Nov 11, 2015

FloridaSteve said:
Can I take my own minced garlic and smoke/dehydrate in in my smoker to was in dry rubs? If so, how, and how long would it last?

Absolutely...The larger the pieces, sliced would be my first choice, the longer it will hold up. Drying time I can't help with. I use My Spice Sage a lot...JJ

slow smoker · Nov 11, 2015

Have any of you fooled around with jalapenos, scotch bonnets or the dreaded Carolina Reaper or any of the really hot peppers? I have had pretty good success with powdered cayenne. I can vary the quantity to produce a pretty good finish and then add more on my plate to suit my taste. Thinking about getting a little adventurous because even with really hot stuff if you control the amount used you can really perk up the flavor. Chef Jimmy J, I plan on trying your Run for the Border Rub when I get a chance. Thanks for all the other suggestions too.

oregon smoker · Nov 11, 2015

Slow Smoker said:
Have any of you fooled around with jalapenos, scotch bonnets or the dreaded Carolina Reaper or any of the really hot peppers? I have had pretty good success with powdered cayenne. I can vary the quantity to produce a pretty good finish and then add more on my plate to suit my taste. Thinking about getting a little adventurous because even with really hot stuff if you control the amount used you can really perk up the flavor. Chef Jimmy J, I plan on trying your Run for the Border Rub when I get a chance. Thanks for all the other suggestions too.

I have used Habanero , Jalapeno and ghost pepper powders as a background flavoring not a slap in the face type of flavoring if you want or like that type of flavor/hit you almost have to use the fresh pepper or just a pile of powder which then it hard to control and can over power (all you taste) of the protein. Just my experience...

Tom

slow smoker · Nov 13, 2015

Thanks OS. I might try a little ghost pepper. I'm interested in some zing but I'm not looking for a heat eating contest. The cayenne powder really helps but I have found that on a long smoke the flavor is not so strong it overpowers everything else. I'm also thinking about trying to dehydrate some fresh peppers and making my own powder. My wife is really sensitive to spices so I'll have to save that project for when she won't be around for a day or two, so I can clear the air. I could put the dehydrator in the garage. My experience with dehydrating is that the machine pulls in any other strong smell and adds that to what I'm drying. I really don't want any gasoline flavored peppers.

bmaddox · Nov 13, 2015

Slow Smoker said:
Have any of you fooled around with jalapenos, scotch bonnets or the dreaded Carolina Reaper or any of the really hot peppers? I have had pretty good success with powdered cayenne. I can vary the quantity to produce a pretty good finish and then add more on my plate to suit my taste. Thinking about getting a little adventurous because even with really hot stuff if you control the amount used you can really perk up the flavor. Chef Jimmy J, I plan on trying your Run for the Border Rub when I get a chance. Thanks for all the other suggestions too.

I recently smoked a bunch of jalapenos, habaneros, and reapers then dehydrated them. I then took about a dozen of the jalapenos, 6 habaneros, and 3 reapers and crushed them up. It made a great crushed pepper to add just enough heat to something. I have been using it after everything is cooked so each person can control the amount of heat (it doesn't take much to make your mouth go numb).

slow smoker · Nov 13, 2015

Bmaddox it's pretty funny when your mouth goes numb! How long did you smoke your peppers and what wood did you use?

bmaddox · Nov 13, 2015

I smoked them in my MES with hickory for about 8 hours at 150. Then put them in the dehydrator until they were completely dry. I used my meat grinder with the large plate to crush them. The meat grinder worked surprisingly well. I have been putting it on everything. I just had leftover pizza for lunch with a few shakes of the pepper on top. It gives a nice smokey heat.

slow smoker · Nov 14, 2015

bmaddox said:
I smoked them in my MES with hickory for about 8 hours at 150. Then put them in the dehydrator until they were completely dry. I used my meat grinder with the large plate to crush them. The meat grinder worked surprisingly well. I have been putting it on everything. I just had leftover pizza for lunch with a few shakes of the pepper on top. It gives a nice smokey heat.

Sounds incredible! Looking forward to whenever I have the time to try your recipe and some smoking of my own.

Heat Experimentation Query

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