-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Recipes
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...
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...
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...
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...
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)
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...
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...
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...
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...
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...
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...
Looking for an easy way to kick up your pork chops? This has ingredients commonly found in most household kitchens...nothing exotic here, so have fun!
This is a 2-part process, for when you have little time for cooling and properly chilling the spice solution after heating, allowing for a...