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Recipes

larryb
Views
599
I have been with this forum for several years now and have at least 4 recipes for Brisket from Jeff. i only cook brisket once or twice a year, as that is a huge investment of time and money. i would like to get some feedback on 1. INJECT or not 2. Pull temp 205? 3. rest time? 4...
madbomber
Views
12,814
Reaction score
5
Comments
16
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...
pops6927
Updated
Views
9,261
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
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...
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...
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...
pops6927
Updated
Views
17,979
Reaction score
2
Comments
6
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...
pops6927
Updated
Views
24,471
Reaction score
1
Comments
3
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...
monicas
Updated
Views
4,218
BeefSmoked Dried Beef with Lots of qView Pork Boston Butt Pulled Pork (Step by Step) Bacon Extra Smoky Bacon Bacon on a StickBuckboard Bacon and Pulled Cured Boston Butt HamCanadian Bacon and Dried Beef (cured & smoked)  
forluvofsmoke
Updated
Views
7,451
Comments
7
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...
cactuskid
Updated
Views
3,835
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...
This pairs extremely well with Chef JJ's Smokey Au Jus: http://www.smokingmeatforums.com/a/chef-jimmyjs-smokey-au-jus This one is the best one yet! There is soooo much difference between a Smoked Prime Rib, and one not smoked!!! Prepping (8-16-2011): 2PM-------Rinse, Dry, and Score through...
smokinhusker
Views
22,720
Reaction score
3
Comments
7
Even though I have this copied, I thought it would be a good idea to include it here. Smokey Au Jus 1- Lg Onion, 4-5 Carrots, 3-4 Ribs Celery 3-4 Peeled Cloves of Garlic Toss them in a pan under the Beef, and let the whole deal Smoke for one hour, THEN add 4-6 Cups Beef Broth, 2 Tbs...
flex
Updated
Views
2,788
Comments
3
Here's a simple but good recipe for smokerd tri-tip. Inject Basque seasoning into a tri-tip, then rub ground black pepper, garlic salt, and sweet paprika on the outslde. After doing so, let it rest in the fridge for at least half of an hour before putting it on the smoker. I usually start my...
kwats4
Updated
Views
2,045
Comments
1
OK lets see here. 5-7 lbs chicken smoked whole your way. deboned and cut into chucks when cooled, throw carcass, bones and skin into a pot and 1 chopped onion, 10-15 whole pepper corns and H2O to cover, bring to boil and reduce to simmer for 1 hr. strain out all pieces and reserve. 2 med...
Recipe and methods used: APPLE & RED BELL PEPPER PORK RIB RUB (for 3 slabs of loin back ribs) 4 Tbls ground dried apple 3 Tbls ground red bell pepper 1 Tbls ground rosemary 1.5 Tbls ground black peppercorn 1 Tbls garlic powder 2 tsp onion powder 1/2 Tbls oregano 1 Tbls paprika 1/2...
cheesemeat
Views
1,422
These are the basic instructions for making yogurt, thicker yogurt or soft cheese. Hard cheese is a little more complicated. Essentially all different variations of cultured milk, like cottage cheese, harvati, etc. I just felt like writing and making really bad puns, so here goes...
Describe 'How I do Pork Butt...' here... I don't do a lot of prep. on my Butts ; my rub and Turbonato Sugar just before the insertion into the Smoker and leave the dood closed for the entire cook (i do  the one hr, then insert the Probe). I feel my use of wood keps enough moisture and pressure...
This is a great all-in-one meal for those die-hard smokers who like to keep the smokes coming all year long, especially during the cold winter months. SOUTHWESTERN SMOKED CHICKEN & RICE IN DUTCH OVEN ***for 5lbs chicken bone-in skin-on thighs (11 pieces), 6 quart brine container and a 6-qt...
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