Recipes

  1. 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...
  2. Dr. Baker's Famous Chicken BBQ

    [URL]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[/URL]
  3. 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...
  4. 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...
  5. 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.
  6. 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...
  7. 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....
  8. Community Spotlight: Recipes by Bearcarver

    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)  
  9. 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...
  10. 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...
  11. Best Ever Prime Rib by Bearcarver

    This pairs extremely well with Chef JJ's Smokey Au Jus: [URL]http://www.smokingmeatforums.com/a/chef-jimmyjs-smokey-au-jus[/URL] 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 the surface fat.  2:10-------Coat with Worcestershire Sauce (Thick), and rub with small amounts of Sea Salt, Black Pepper, Garlic Powder, and Onion Powder. 2:15-------Cover with Saran Wrap, and put...
  12. Chef JimmyJ's Smokey Au Jus

    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 Tomato Paste, 1/2tsp Dry Thyme (4-5 sprigs Fresh) 1-2 ea Bayleaf Finish the Smoking process to the IT you want. While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot...
  13. Tri-tip

    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 coals on my chimney starter and prepare my smoker while I'm waiting, so I don't get impatient and try to hurry. After you do put your tri-tip on the smoker, at about the four hour mark, depending on how...
  14. Chicken And Rice

    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 onions chopped 1 lg bell pepper jalapenos or Serrano peppers to your taste. I sliced 10-12 Serrano's with the seeds and membranes. You might want to roast the peppers first then place into zip bag and...
  15. Apple & Red Bell Pepper Rub with Pork Loin Back Ribs

    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 Tbls chili powder 2 Tbls kosher salt Loin back ribs, heavily rubbed and misted: Smoke provided by a mix of very small to medium sized apple chunks @ 225* in my Smoke Vault 24 with a full water pan @...
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