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Recipes

  1. Jamacian Jerked Wings

    We had a cocktail hour in the neighborhood and we were the hosts - here are the smoked wings Jamaican Jerk Seasoning Recipe Hot and spicy, with a wildly sweet and smokey aroma! It is wonderful on pork, chicken and seafood. This recipe is intended for rotisserie or indirect grilling methods but can also be used for roasting meats in the oven. SERVES 6 3 tablespoons fresh thyme2 tablespoons fresh gingerroot, about 1 . 1/2 inches 2 tablespoons ground allspice1 tablespoon black...
  2. Here Piggy Piggy Brine

    A very good brine for all your fresh, previously non-enhanced pork cuts. HERE PIGGY-PIGGY BRINE ***for 2 pork butts, approx 16lbs in a 5 gallon covered bucket*** 2 qts water in saucepan 1/4 cup celery salt 1 cup sea salt 4 Tbls diced dried red bell pepper 6 Tbls light brown sugar 2 Tbls rosemary 1/2 Tbls cumin 2 Tbls chili powder 2 Tbls cayenne pepper 1 tsp cinnamon 2 tsp thyme 1 tsp marjoram 1 tsp fennel seed 1 tsp sage 4 qts ice water (mix into brine solution after removed...
  3. 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]
  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. Jalepeno Rub Recipe Qview With Chuck Roast

    I wanted the Jalapeno Rub to have some heat, and knew it would need some added heat, as the seeds were not present in the chopped/dried product. I also added a few ingredients which should aid in balancing out some of the bitterness of the Cayenne and Jalapeño by offering a subtle sweetness to the blend…that’s where the Onion powder and ground Cinnamon came into the equation. The minced Garlic offers a bit of somewhat milder and smoother heat as well, along with it’s well-known aromatics....
  6. Smoked/Dutch Oven Southwestern Chicken & Rice

    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 dutch oven...serves 8-11 persons*** Remove chicken skin and trim lean, leaving bones in for added flavor to act as a shrinkage gauge during smoking. This also allows for less restrictive cooking...
  7. How I do Pork Butt...

    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 on the meat to drive the smoke into the meat somewhat(that chemical reaction to protien) , by not opening the lid , besides lengthening the cook each time you open up the lid. So, here are some...
  8. 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...
  9. Oldschool Brisket Rub

    Describe 'Oldschool Brisket Rub' here:   As a Teenager,I would often hang out at Cousin Homer's BBQ Place. The greatest lessons I ever got and  the only preparation he made on his Briskets was Cracked Black Pepper and Kosher Salt.Fairly heavy coat of the mixture and onto an untrimmed Brisket.Place it on his smoker around 2pm and leave it in until 10am the next day-big 12# to 14# chunks.   He also bragged about a 6 ingredient sauce that was the bomb,never saw him do a batch,but tried a few...
  10. Whiskey Glazed Smoked Ham By The Bbq Pit Boys

    I know there may be some folks who are thinking about smoking a ham instead of a turkey. Or, maybe thinking about smoking a ham for Christmas. Here's a video on a nice version of smoking a ham. I hope you enjoy it. Thanks, Rich [if IE]><embed src="" type="application/x-shockwave-flash" wmode="transparent" width="640" height="390" /><![endif]
  11. Easy Smoked Meat Balls & Spaghetti Sauce

    SMOKED ITALIAN MEAT BALLS ***seasoning is for 4.5 lbs 85/15 ground chuck*** 3 Tbls ground onion 3 Tbls ground red bell pepper 1.5 Tbls ground green bell pepper 2 Tbls ground sweet basil 2 tsp ground oregano 2 tsp ground thyme 1 Tbls ground garlic 1.5 Tbls ground black peppercorn 1.5 tsp iodized table salt 1 package saltine crackers, crumbed in food processor Mix all ingredients with meat by hand in a large non-reactive bowl. I prefer to use powder-free latex gloves with this much...
  12. 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...
  13. 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)  
  14. 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...
  15. 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.
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