Mardi Gras/Big Game Smoking Suggestions

[mrlederman]

Hey all,

I am pretty new at this, but I have really been wanting to smoke more and more recently.

I was wondering if anyone had some simple recipes they'd share with me. I am looking to eat some good food for the Super Bowl, but I want to smoke some other things that will keep until Wednesday to feed about 5 to 10 people for the Mardi Gras parade my wife rides in.

Along with the recipe, if you could include cooking temps and about how long it might take for the food to be done (I know to cook to temp, but I need to know how long to block out of my day to smoke).

Thanks again everyone!

 

[metaluno67]

Buy a corned beef brisket and roll in black pepper and coriander. Use apple smoke at 140 for 1 hour than bump to 225 to a 160 internal temp. Makes great sandwiches and will last for days.

 

[kathrynn]

Smoke some sausages and make red beans and rice!  Use Roller's Amish Sandwich Bread and make a king cake too!  I got the colored sugars for mine today!

 

[mrlederman]

Brisket is a good idea and I really like the red beans suggestion. Maybe some chicken jambalaya and a couple butts?

 

[kathrynn]

Brisket is a good idea and I really like the red beans suggestion. Maybe some chicken jambalaya and a couple butts?

Smoked chicken jambalaya would be to die for too! Yummm

 

[pgsmoker64]

Hi Mr.L.  Pork butts are always a good choice for feeding a crowd.  At 225 figure on 1-1/2 to 2 hours per pound of meat.  I did one yesterday that took longer than that but sometimes these things happen.

Once you have pulled pork there are endless possibilities from there.  Next weekend I am doing pp-slider, chili, and pizzas.  You could do ABTs, throw in some dutch's baked beans (recipe is on this site), and yesterday KathryN and Smokin B posted some fantastic desert threads (Skillet shortbread and German cake respectively).

Good luck and get smokin,

Bill

 

[mrlederman]

Thanks again.

PGSmoker, I saw your pork yesterday, which looked great. I am leaning toward butt and chicken. I also want to try smoking ABTs, or jalapeño poppers as I have always called them. Once again, thanks for the help and advice.

 

[pgsmoker64]

Thanks again.

PGSmoker, I saw your pork yesterday, which looked great. I am leaning toward butt and chicken. I also want to try smoking ABTs, or jalapeño poppers as I have always called them. Once again, thanks for the help and advice.

My pleasure MrL.  It took me a while to find the recipe for Dutch's Wicked Baked Beans so I just copied it into to this so you wouldn't have to go searching.

Some of the best baked beans I have ever had - everyone will love them.

DUTCH’S WICKED BAKED BEANS
(Beans that will even make Chili Heads happy)

6-8 strips of bacon cut into 1/2 inch squares
1/2 Medium onion, diced
1/2 Bell pepper, diced
1 - 2 Jalapeno Peppers, diced (seeding is optional)
1 - 55 ounce can Bushs Baked Beans
1-8 ounce can of pineapple chunks, drained
1 Cup Brown Sugar, packed
1 Cup ketchup
1/2 - 1 Tbs. dry (ground) mustard

Saute bacon pieces in fry pan until crispy and remove from pan with a slotted spoon. Saute onion, bell pepper and jalapeno  pepper until tender.

In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard. Stir in bacon pieces and vegetables. Pour into a 12X9 or a deep 9X9 aluminum baking pan. (While mixing if things look dry, add additional ketchup 1/4 -1/2 cup at a time)

Place in a 220-250° smoker for 2 1/2 - 3 hours (make sure temperature of the baked beans reaches 160° ) or place in a 350° oven and bake for 1 hour.

NOTE: If you are making these beans as a side dish for Kansas City style pork ribs, smoke the removed skirt meat for 1-1 1/2 hours, then dice the skirt meat and stir into the Baked Beans.

DISCLAIMER

With the Jalapeno±o pepper and the dry mustard these beans have the potential for some MAJOR heat. CAUTION should be exercised when feeding these beans to small children and/or the elderly.

To make this recipe Family Friendly, omit the Jalapeno pepper and the dry mustard. BG - I actually cut back on the mustard just a little to avoid the spice and still get the flavor and also instead of omitting the jalapeno I seeded them and removed the membranes - so you still get that great jalapeno flavor and those who don't do HOT can still enjoy.  Personally I like the hot.

Hope your Super Bowl gig goes well.

Bill

 

[mrlederman]

Thanks! That was nice of you to do that. I might dial down the heat, though I like it hot. I am assuming to cook the veggies in the bacon juices? I think I'll try these soon. I think I have the beans in the cabinet now. I am skeptical about the pineapple though.

 

[pgsmoker64]

Thanks! That was nice of you to do that. I might dial down the heat, though I like it hot. I am assuming to cook the veggies in the bacon juices? I think I'll try these soon. I think I have the beans in the cabinet now. I am skeptical about the pineapple though.

Yes, definitely saute' the veggies in the bacon grease and then dump the whole mess into the beans along with the bacon.  Yesterday I used some buckboard bacon I had smoked on New Years and man the beans came out awesome!

Don't be scared of the pineapple!  I was skeptical too but tried it and it was great.  I like small chunks vs. the larger chunks though.  I also plan to make them without the pineapple because we have a friend that is allergic.

Bill

 

[mrlederman]

Thanks for the suggestions everyone. However, I am still very indecisive on what I want to cook, and I blame this site! I am addicted to reading and learning what everyone is doing and cooking. I am now thinking about smoked burgers, hotdogs and chicken quarters.

All I know for certain is some pulled pork sliders, the rest might just have to be a game-time decision.

 

[pgsmoker64]

Thanks for the suggestions everyone. However, I am still very indecisive on what I want to cook, and I blame this site! I am addicted to reading and learning what everyone is doing and cooking. I am now thinking about smoked burgers, hotdogs and chicken quarters.

All I know for certain is some pulled pork sliders, the rest might just have to be a game-time decision.

Be sure to let us know what you decide and don't forget the Q-view!

 

[mrlederman]

PGSmoker, I certainly will be posting some Q-view so I can get good feedback from you pros. Thanks again for the advice and help!