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Recipes

  1. Agave And Ancho Chili Powder Bbq Sauce Recipe

    Here we go:    2 CUPS ketchup (Heinz...no fancy stuff) 1/2 CUP Agave nectar    3 TSP Worcestershire Sauce 1/2 TSP Tabasco174 Brand Hot Sauce 1/4 CUP Apple Cider vinegar 1/2 TSP Cayenne    1 TBS Granulated Garlic - fresh garlic will take over the sauce    1 TBS CBP Mix all of the ingredients in a small saucepan Slowly (and I mean slowly or it will burn) bring the mixture to a slow simmer Let the mixture simmer for ~45 minutes to an hour Let the mixture cool and place in an air tight...
  2. 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 @...
  3. 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...
  4. 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...
  5. Boudin Recipe With Pics

    Boudin is a type of sausage, containing pork, liver, rice, vegetables, and seasoning.  While living in Louisiana, I fell in love with this sausage.  Pretty much any gas station you go into in Louisiana, you will be able to find some Boudin for sale.  I have done this recipe several times and it always comes out great.  2 3/4 pounds pork butt, cut into chunks 1 pound pork liver, cut into pieces 2 quarts spring water 1 cup chopped onions 1/2 cup chopped bell peppers 1/2 cup chopped celery 5...
  6. Cali Cornbread With Chile Relleno Bacon And Red Bell Pepper

    I missed Cinco de Mayo for this post, but the thought lingered on, so here it is. I poured a thin layer of cornbread mix in the bottom of the loaf pan, and then layered some red bell pepper, then some thick bacon strips, a chile relleno, more bacon, and another layer of red bell peppers, and then the top layer of cornbread mix. I baked it for 18 min. at 400°, and then I let it cool before cutting it open. The flavors were what I was hoping to achieve. The peppers and bacon were good, and...
  7. 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...
  8. Cherry & Balsamic Marinated Ribeyes

    CHERRY BALSAMIC RIBEYES ***for 8-10lbs of bone-in beef ribeye*** 3/8 cup 15-year aged balsamic vinegar 1-5/8 cup water 2 tsp cracked black pepper 2 tsp kosker salt 1 Tbls minced dried garlic 4 Tbls tart dried cherries 2 Tbls diced dried red bell pepper (sub with 1/4+ cup fresh, chopped/diced) 1 Tbls rosemary leaves 2 tsp thyme 1/2 tsp cumin Heat/simmer the above for 15-20 minutes covered, and remove from heat to begon cooling. Add 4 cups ice and water to chill and dilute...
  9. Cherry & Balsamic Wet Rubbed Pork Ribs

    CHERRY/BALSAMIC WET RUB ***for approx 13-15lbs, or 3 slabs of Spare Ribs, 4 slabs St Louis cut, 5 slabs Loin-Backs or Baby-Backs*** 1/4 cup 15 year aged balsamic vinegar 1/2 cup water 1/4 cup minced dried tart cherries (sub with 3/8 cup fresh minced, reduce water to 3/8 cup) 2 Tbls dried red bell pepper, medium ground 2 Tbls ground black peppercorn 2 Tbls course ground dried onion 2 Tbls dried rosemary leaves, medium ground 1.5 Tbls minced dried garlic 1 Tbls kosher salt 1/2 Tbls...
  10. Cherry Dry Rub Recipe And Process

    Included are 8 recipes for beef and pork: Cherry Rub for Beef Steaks; Cherry Rub for Beef Roasts; Cherry Rub for Pork Chops; Cherry Spiced and Cured Brisket; Cherry Spiced and Cured Brisket Dry Rub; Cherry Marinade for Beef; Cherry & Red Bell Pepper Brisket Rub: Cherry/Balsamic Finishing Sauce for Pulled Beef. CHERRY RUB FOR BEEF STEAKS (all measures are pre-grind) 6 Tbls (heaping) dried cherries, hand-minced and freshly ground 1 Tbls freshly ground black pepper 1 Tbls freshly ground...
  11. 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...
  12. Chile Relleno

    This is one way of making Chile Rellenos. As you will see, you can substitute different types of chiles or fillings if you wish. [if IE]><embed src="" type="application/x-shockwave-flash" wmode="transparent" width="640" height="390" /><![endif]
  13. Chile Verde Chicken

                                                  Chile Verde Chicken   Ingredients: 1 chicken, cut up in 6 pieces 8 tomatillos 2 jalapenos 6 cloves garlic 1/2 bunch cilantro 3 cups chicken stock 1 onion 2 tbsp cumin 2 tsp oregano 1 bay leaf (be sure to remove before serving) 1 1/2 lb potatoes salt and fresh ground black pepper to taste yogurt or sour cream Season with salt and pepper, checking the seasoning mid-way and at the end for any adjustments. [if IE]><embed src=""...
  14. 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)  
  15. 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]
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