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Recipes

  1. 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.
  2. Red Bell Pepper Rub Naturally Sweet And Mildy Spicy No Sugar

    Brisket Rub, Naked Chicks Rub, Apple RBP Chicken Rub and RBP Pork Ribs are included... This basic rub is so simple, yet the flavors are a mildly-spicy and sweet combination. I've used mesquite, hickory, cherry, apple and pecan smoke with it so far...great flavors all the way. This just might be the all-around basic blend I've been looking for...if I could only have one dry rub, this is probably the one. Red Bell Pepper Rub ½ T Black Peppercorn, rough ground 4 T dried Red Bell Pepper, rough...
  3. Dutchs Smoked Pork Loin With Mahogany Sauce

    A couple of weeks ago I tried my hand at smoking a 9 pound pork loin. Here is what I did. Cut loin in half so that you have 2 roasts approximately 4 - 4 1/2 pound each. Coat each roast with prepared yellow mustard and apply your favorite Pork Rub. Allow roast to sit for 20-30 minutes to allow the mustard/rub to dry. In the meantime fire up the smoker. Place the roasts in the smoker and smoke for 2 1/2 - 3 hours until meat thermometer reaches 145 degrees F. In the meantime make the Mahogany...
  4. Lower Sodium Steak Seasoning

    Awhile back I posted this recipe for Lower Sodium Steak Seasoning for those of us that have to watch their sodium intake. Unfortunately, the original post was lost in the Forum Crash of '09. Since I was making another batch this past weekend I remembered that I needed to re-post this. This is my "go to" seasoning whenever I do any beef roasts or briskets in the smoker. This recipe is very similar to the Montreal Steak Seasoning but with less salt~ Lower Sodium Steak Seasoning...
  5. 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...
  6. 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...
  7. Whiskey Glazed Smoked Ham Recipe By The Bbq Pit Boys

    A great video that is educational, funny, and entertaining. They do it on a grill too [if IE]><embed src="" type="application/x-shockwave-flash" wmode="transparent" width="640" height="390" /><![endif].
  8. 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...
  9. Zesty Lemon and Orange Marinated Pork Chops with Smoke and Sear

    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 quicker method of cooling the solution with ice before adding the meat, all for the sake of food safety. ZESTY LEMON / ORANGE MARINATED CHOPS ***for approx 6.75lbs assorted pork chops...serves 8-10***...
  10. 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 @...
  11. Dutchs Smoked Shredded Beef Enchiladas

    DUTCH'S SMOKED SHREDDED BEEF ENCHILADAS 1 chuck or arm roast (4-6 lb.) 2 envelopes enchilada sauce mix (or two cans of enchilada sauce) 1 lg. onion, diced 2 small cans of diced green chilies 1 tbsp. oil 2 doz. flour tortillas (8" size) 1 lb. shredded Colby cheese or Colby/Jack cheese 1/4 cup water (if using option #2) Salt Pepper OPTION #1: Season roast with salt and pepper and smoke to an internal temperature of 180 deg. F. or until beef shreds easily. Shred beef and set aside.Saute onion...
  12. 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...
  13. 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...
  14. Finishing Sauce For Brisket By Ranger72

    This sauce is fantastic on Brisket! But I warn you Ladies and Gentlemen; The Cholesterol Cops will be blowing their whistles on this one! Here goes: Lone Steer Brisket Sauce 3/4 pound Beef Fat cut from Steaks,roasts or Brisket :shock: 2 Cups Ketchup 1/2 cup freshly Squeezed Lemon Juice 1/2 cup freshly Squeezed Lime Juice 1/2 cup Bourbon 1/2 cup packed Brown Sugar 1 onion, small chop 1 Tablespoon Smoky Hungarian Paprika 1 Teaspoon Celery Salt 1/2 teaspoon ground red pepper Chop...
  15. Maple Glaze For Salmon

    I've had a number of folks asking for this recipe so I thought I would add it to the Wiki Library Maple Glaze for Salmon 1 cup pure maple syrup 2 tablespoons finely grated peeled fresh gingerroot 4 tablespoons fresh lemon juice 3 tablespoons low sodium soy sauce 1 1/2 teaspoons minced garlic 1/2 teaspoon lemon zest Fresh ground pepper to taste In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, lemon zest and pepper to taste until...
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