Masterbuilt/SMF Contest - MES-40 Up for Grabs!!

[eman]

 sounds like game on

 

[papagreer]

Jamaican Jerk Marinade for any meat (Pork, Chicken, Goat) but I use it for Pork Loins. 

Jerk Pork Loin with Mango Salsa

Jerk Marinade:

 6 sliced Scotch Bonnet Peppers (jalapenos may be used if scotch bonnet peppers are unavailable)
 2 Tbsp.Thyme
 2 Tbsp. Ground Allspice
 8 Cloves Garlic, Finely Chopped
 3 Medium Onions, Finely Chopped

1/2 cup Olive Oil
1/2 cup Soy Sauce
Juice of one lime
1 cup Orange Juice
1 cup White Vinegar

2 Tbsp. White Sugar
2 Tbsp. Kosher Salt
2 Tsp. Ground Black Pepper

1 to 2 Tsp of the following (I use 2 Tsp of each but remember...taste, taste, taste 

)

-Ground Cinnamon
-Nutmeg
-Ginger

Chop the onions, garlic and peppers. These do not need to be chopped too fine as they will be ground by the blender. 

After the jerk sauce is blended well, take your loin and score the fat. Place the loin in a large zip lock bag and cover with the sauce. This is enough to cover a couple loins or other meats of your choice. What I like to do is place the unused amount in a freezer safe container and throw it in the freezer until next use. Let the loin sit over night in the sauce. 

Next day, fire up the smoker to 225-235 degrees, place some apple wood and some hickory in the pan and throw the loin in until it hits 160 degrees. Pull the loin out of the smoker, double wrap with heavy duty aluminum foil and place in a cooler for a nice rest (1 hr or so).

Take it out, admire your smoke ring and enjoy that jerk pork. I like to serve a mango salsa with this. Sweet of the mango and the spiciness of the jerk is a great combo. Here is my recipe for the salsa:

Mango Salsa

2 ripe mangos peeled and diced

1 habenero pepper seeded (for less heat, you can use a jalapeno seeded or a serrano chili pepper seeded)

1/4 cup finely chopped red onion
2 tablespoons chopped cilantro

3 tablespoons lime juice

3 tablespoons fresh orange juice

Salt and freshly ground pepper

Add all the ingredients to a bowl and give a good mix. Serve immediately and enjoy!

This is by far the best jerk sauce Ive ever had. I may be a little partial since this is my recipe, but it took some time to tweak this and I think I found a nice balance. Hope you enjoy and try this sometime. 

Chris

 

[dlwlb]

Ingredients

• 1 cup sea salt
• 1/2 cup sugar
• 1/2 cup dark brown sugar
• 1 tablespoon crushed black peppercorns
• 2 large salmon fillets
• Garlic powder optional

In a bowl, mix dry ingredients. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish.Place wrapped fish onto a sheet pan and top with another pan. Weigh with something heavy (i.e. a brick) and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather.Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process. Smoke fish over smoldering hardwood chips. You may try different woods to change the flavor. Keep  the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days.

 

[upsman]

Simple Smoked Chicken Thighs

1-pk chicken thighs 9 or 10ct.

1-btl lawry's seasoning

Mesquite wood chunks

Rinse thighs in cold water cutting away excess fat and skin that is hanging out with kitchen scissors. pat dry, sprinkle liberally with seasoning on both sides and set aside while firing up the smoker to around 225° to 250° and smoke for 3 hrs. I use my old brinkmann charcoal/smoker grill modified

with a turkey fryer burner and use the small pan on the bottom and place the dry mesquite chunks in it right over the burner flame and use the big pan up top for my drip/water pan. 

these thighs make for the best smoked chicken and sausage gumbo.

that recipe to follow.

 

[upsman]

Smoked Chicken Thighs and Sausage Gumbo

1-box Zatarian gumbo mix

1- medium onion

1 medium bell pepper

2 stalks celery

1-pkg smoked sausage

5-smoked chicken thigh meat

10-small to medium fresh okra

2- 15oz cans stewed tomatoes undrained

2-cups chicken broth

1/2 stick butter

 cooked Rice

dice onions, bell pepper, celery  into seperate bowls for each.

slice okra into quarter size rounds and set aside. cut smoked sausage

into 1/2 inch rounds then again quarter the rounds into 4 pieces. in a

medium skillet saute okra in butter until okra appears dry and browned.

add onion and bell pepper and saute till they are tender. set aside do not drain.

bring chicken broth to a boil in a stew pot and add Zatarian  gumbo mix stirring

til all the lumps are gone and well blended.add remaining ingredients and return

to a boil. once it begins to boil, reduce heat and simmer 45 minutes.

It may thicken on you a little so while in the beginning process of the slicing and dicing

have at least a 6pk of your fav adult brew close by add 1/2 a brew according to how thick or thin you want it. serve over rice

 

[dbyanski]

I tried this recipe and it was amazing. Thanks for the recipe. If I could vote for you, I would give this a 10.

 

[dbyanski]

THE BABY BACK BIBLE

SMOKING BABY BACK RIBS USING THE 2-1-.5 HOUR METHOD

THE RIBS:  Buy fresh Baby Backs from a butcher – NEVER buy vacuum packed Supermarket ribs.  They are pumped with a 12-24% sodium solution and taste mushy. 

Ensure the membrane is removed.  The butcher will normally do this for you.

Figure 1 lb per person; usually one slab per person.

PREP THE RIBS:  Cut the rack in half and rinse well.  Set aside on newspaper to drain. 

THE CIDER SOAK (see Apple City for the original recipe):  Prep a cider soak solution (see following page for the formula) in a Zip-Loc bag and transfer the ribs into it.  Place in fridge for 8-24 hours.

WIFFLE DUST RUB (AKA Magic Dust - amended):  Remove ribs from fridge.  Discard soaking solution (but save the bag).  Lay the ribs on newspaper - meat side down to start.  Spray with butter flavored PAM and apply a liberal coating of Wiffle Dust.  DO NOT RUB IN.

Follow with a light coating of Turbinado or brown sugar from a large reused spice shaker.   Now apply a second very light coat of Wiffle Dust.  Ensure that you cannot see any of the rib membrane and that you have a uniform color.

Turn over to the meat side and repeat.

Using tongs, place the ribs (bone side down) back into the 1-gallon Zip-Loc bag and allow to sit at room temperature for 1-2 hours before transferring to your smoker.

SMOKING:  Start your dedicated smoker with chunk charcoal using the Minion Method (research on youtube.com).  Fill your water pan with hot water.  Bring the temp up to a steady 240-250 deg/f.

Prep two 4 oz aluminum foil packets (BALL SHAPED) of equal parts Pecan, Apple and Hickory chips. That is 3-modest sized handfuls of each. Poke holes in the foil.  You can also use CHUNKS directly placed on the charcoal.  Chunks are easier.

Once the smoker is ready (up to temp), transfer the ribs to the top grate and insert your hardwood chunks or first foil pack onto the hot coals.  NOTE:  If the smoke disappears after 20-30 minutes, add another 2 ounces of wood. After the first hour, stop adding wood. Adding wood at the beginning of the cook allows better penetration before the meat surface seals itself.

Using the 2-1-.5 METHOD, cook at 240-250 deg/f for 2 hours; then 1-hour in foil w/apple juice (MEAT SIDE DOWN) and a 30-MINUTES without foil (bone side down). 

Spray liberally with apple juice whenever you open the lid – which should be minimal.

When done, follow the instructions for PIG CANDY (A version of Danny Gaulden’s inspired glaze).  Apply the glaze immediately before removing ribs from the grill and onto your platter.  SERVE HOT!

DETAILS

THE CIDER SOAK - A CRITICAL STEP (see Apple City for original recipe)

RECIPE FOR ONE-SLAB BABY BACK RIBS (APPROX 1.5-2 LBS TOTAL); INCREASE ACCORDING TO YOUR # SLABS.  CUT THE RACK/s IN HALF TO EASE USE.

CIDER SOAK – FOR ONE-RACK OF BABY BACKS (amended verison of Apple City's Cider Soak recipe)

•   1 cup apple juice

•   1 cup cider vinegar

•   2 Tbs Worcestershire sauce

•   2 Tablespoons oil

•   1 Tbs Wiffle Dust

•   1 tsp dried thyme

•   1 tsp black pepper

•   1 tsp onion powder

The night before you plan to cook your ribs, combine the cider-soak ingredients in a one gallon Zip-Loc bag.   AGITATE TO BLEND.

Place the rib halves in the bag and ensure they are completely covered by the soak.  Remove any/all excess air in the bag.  REFRIGERATE OVERNIGHT.

PREPARE THE SMOKER FOR COOKING, BRINGING THE TEMPERATURE TO 240/250 deg/F.

Meanwhile, FOLLOW THE DIRECTIONS ON PAGE 1 FOR “WIFFLE DUST”

USE THE 2-1-.5- METHOD.  240-250 DEG/F

2 hours smoked.  Use hardwood chips in foil packets or chunks for at least the 1st hour.

1 hour in foil tents (meat side down): pour in ½ cup apple juice per packet and spray the ribs liberally with apple juice.  PLACE BACK ON THE SMOKER.

30 min out of the foil; back on the smoker – spray with apple juice before closing lid.

ELAPSED TIME:  3.5 HOURS

When done, apply the following recipe for Pig Candy glaze.

PIG CANDY - (Inspired by Danny Gaulden’s Rib Glaze)

¼ cup yellow or honey mustard

3 Tbs margarine

2 Tbs cider vinegar

2 Tbs Southern Comfort or Dark Rum

2 Tbs apple juice

1 cup brown sugar

½ tsp onion powder

½ tsp cumin

½ tsp oregano

DIRECTIONS:

Wisk all the ingredients together thoroughly in a cold saucepan.  Heat contents gently over medium heat, stirring frequently until the sugar and mustard are dissolved completely, about 4 minutes. Cook on low until thick enough to coat a spoon.  If it starts to boil, turn it down immediately.

THE INSTANT the ribs are pulled from the pit, generously paint both sides with warm glaze.

WIFFLE DUST FORMULA (AKA Magic Dust - with minor modifications)

Apply enough dust to yield a uniform color across the meat.  A large spice shaker works well for this chore.

INGREDIENTS

3/4 cup packed dark brown sugar

3/4 cup white sugar

1/2 cup paprika

1/4 cup kosher salt

1/4 cup garlic powder

2 Tbs Accent

2 Tbs ground black pepper

2 Tbs ground ginger powder

2 Tbs onion powder

1 Tbs Cumin

2 tsp rosemary powder

2 tsp cayenne pepper

 

[squirrel]

Serving suggestion as shown: Over a bed of mixed greens with smokey sourdough fried bread with parmesan cheese, grapes with creme fraiche and melon wrapped in prosciutto, topped with smoked, glazed pecans.

Squirrel's Smoked Chicken Salad

Ingredients

5 chicken breasts - bone-in, skin on (brining optional but recommended)

2 sticks butter

2 Tbsp. finely chopped fresh rosemary

1 Tbsp. finely chopped garlic

salt and pepper

1/3 cup mayo

1/3 cup sour cream

3 Tbsp. buttermilk

1 teaspoon finely chopped garlic

1/2 teaspoon lemon zest

1/2 teaspoon pepper

3/4 teaspoon kosher salt

1 Tbsp. chopped fresh Italian parsley

1 teaspoon chopped fresh thyme

1 teaspoon finely chopped jalapeno (optional)

1/3 cup finely chopped cucumber (no seeds)

1/3 cup finely chopped celery

1/4 cup chopped green onion - white and green parts

3 boiled eggs chopped

2 teaspoons chopped fresh dill

salt and pepper to taste

Prep smoker, if using an electric smoker set temp. to 275F. Use wood of choice. I used hickory.

Mix 2 sticks of butter with 2 Tbsp. rosemary and 1 Tbsp. garlic. Loosen skin on chicken and rub mixture under skin of all 5 breasts. Sprinkle with salt and pepper. Smoke at 275F until internal temp reaches 156F. Remove from smoker and cover losely with foil.

Mix mayo, sour cream and buttermilk. Add garlic, lemon zest, pepper, salt, parsley, thyme and jalapeno. May be thinned with a little more buttermilk.

When chicken is cool enough to handle, remove skin and bones, keeping as much of the rosemary/garlic mixture as possible. Chop chicken in chunks. Mix in cucumber, celery, onion, egg, dill. Add mayo/sour cream mixture. Mix well and salt and pepper to taste.

 

[theoxrojo]

Smoked six pounders.

4 lbs. lean hamburger

2 lbs. ground sausage

onion to taste

green pepper to taste

fried bacon pieces to taste

cheese chunks your choice, I use chedder.

You may add Worchester sauce, steak sauce etc. if desired.

Mix all ingredients thoroughlyand make six - one pound burgers.

Add favorite rub, cover in plastic wrap, place in refrigerator over night. 

Take burgers out of refrigerator 30 minutes before placing on smoker.

Smoke until desired temperature, serve on Kaiser rolls with all the fixings and a cold beverage of choice.

I'm experiencing trouble once again in posting a photo.  I keep getting a temporary error has occurred please try request again (I've tried two photo hosting sites, my own site and from my computer w/no luck). Should I succeed, this is an old photo that I took when I used to do this on the grill, hot coals on one side, meat on the other.  That success is what fueled me to get a real smoker. 

 

[Bearcarver]

Theo,

Did you try using the picture downloading that is built into the forum reply box?

 

[martygraw]

YELLOW TAIL DAWGZ

ELECTRIC SMOKER (MASTERBUILT)

PECAN WOOD

6 BALLPARK BRAND FRANKS (DAWGZ)

1 750ML BOTTLE YELLOW TAIL MERLOT WINE

1 PACKAGE SLICED MUSHROOMS

8 TBLS. BUTTER

1 TSP. GARLIC POWDER

6 PEPPERIDGE FARM WHOLE WHEAT HOAGIE ROLLS

1 PACKAGE SHREDDED CHEDDAR & MONTEREY JACK CHEESE

PUT THE PECAN WOOD IN THE SMOKER WITHOUT THE WATER PAN AND SET IT AT 225 DEGREES.

PLACE THE SLICED MUSHROOMS IN A 9”x2” ROUND PAN.

CUT UP 4 TBLS. OF BUTTER AND PLACE ON TOP OF THE MUSHROOMS IN THE PAN.

POUR ¾ OF THE BOTTLE OF YELLOW TAIL MERLOT INTO THE PAN.

PLACE THE PAN IN THE SMOKER ON THE LOWER RACK. PLACE THE NEXT RACK DIRECTLY ON TOP OF THE PAN AND THE SIX BALLPARK DAWGZ ON THE RACK WHICH SITS DIRECTLY ON THE PAN. CLOSE THE SMOKER.

TIME FOR 45 MINUTES WHILE DRINKING A GLASS OF MERLOT THEN REMOVE THE DAWGS AND THE TOP GRILL FROM THE SMOKER. MAKE ONE CUT LENGTHWAYS THE DEPTH OF THE OUTER SKIN OF EACH DAWG AND PLACE THE DAWGZ IN THE PAN WITH THE MUSHROOMS AND YELLOW TAIL WINE. CLOSE THE SMOKER FOR 45 MINUTES THEN REMOVE THE PAN, THEY ARE READY.

MELT 4 TBLS. BUTTER AND STIR IN 1 TSP. OF GARLIC POWDER AND BRUSH ON THE INSIDE OF THE HOAGIE ROLLS.

IN A PAN, PLACE DAWGZ ON THE HOAGIES AND TOP WITH THE SMOKED MUSHROOMS. COVER WITH SHREDDED CHEDDAR & MONTERY JACK CHEESE. PLACE THE PAN IN THE SMOKER UNTIL THE CHEESE MELTS.

NOW LET THE DAWGZ OUT AND GO WATCH THE NEW ORLEANS SAINTS GAME!!!

ENJOY!!!

 

[tommerr]

I'm brand new to smoking so I have no receipes to post. I'm much too old for face book. Now what?

 

[skycam]

G'day Smokers, greetings from Australia and congrats to Jeff and all who contribute.

I'm also new to smoking having just bought a Masterbuilt electric smoker designed for our power system of 240V over here (so winning this bugger isn't much use to me

).  Smoking is not as big here in the Aussie culture as it is in the US and Europe but slowly things are changing.

So far I've done pork ribs, chicken and trout in the smoker with great success but I'm so looking forward to jerking some local meats in the smoker for a different twist.

I've been a bush cook for years with an open fire pit in my back yard slow cooking lamb and beef in camp ovens on the coals and fish in banana leaves etc but I thought I might throw in a jerky recipe that I regularly do for my mates using a dehydrator.  Can't wait to try it in the smoker.

Roger Of Oz

WILD BUSH PEPPER ROO JERKY

500g of fresh kangaroo loin (cut across grain for soft jerky or along the grain for chewy jerky).

MARINADE

¼ cup red wine vinegar

¼ cup Outback Spirit Wild Pepper Sauce

1 tablespoon fruit chutney

Splash of Worcestershire Sauce

Squeeze of fresh Tahitian lime juice

Grind in a mortar ½ teaspoon each of:

·         Black peppercorns

·         White peppercorns

·         Red peppercorns

·         Mustard seeds

·         Sea salt crystals

·         Sesame seeds

·         Parsley flakes

METHOD

Marinate overnight in the fridge, then dry with a sterile towel and dehydrate at 75C for 5 hours.

       

 

[Bearcarver]

I'm brand new to smoking so I have no receipes to post. I'm much too old for face book. Now what?

Don't feel alone:

I'm not new to smoking.

I have many recipes.

I'm thinking about entering one of them, but I gotta get somebody to show me how to get on Face Book. 

Stick around awhile, we can help you solve the first two problems.

Then I'm sure somebody (not me) can help you with the last one.

Bear

 

[geerock]

I've been trying out a few of these recipes in the last couple of weeks with the intention of trying every one of them sooner or later.  And I have done real well so far............. now I have to go find conversion charts for grams to ounces, Celsius to Fahrenheit, AND go hunting for Kangaroo.   Hey Roger of Oz, how much to ship a Roo loin to Connecticut??    

Seriously though, some real great recipes here have been big hits at the Sunday Poker / Football get togethers and a couple of other events.  Neighbors are starting to hang around a lot too.  (Have to find a way to put an end to that.)

All the best to everyone.

 

[geerock]

I'm brand new to smoking so I have no receipes to post. I'm much too old for face book. Now what?

Don't feel alone:

I'm not new to smoking.

I have many recipes.

I'm thinking about entering one of them, but I gotta get somebody to show me how to get on Face Book. 

Stick around awhile, we can help you solve the first two problems.

Then I'm sure somebody (not me) can help you with the last one.

Bear

 

[theoxrojo]

Theo,

Did you try using the picture downloading that is built into the forum reply box?

The "Insert Image" tool, yes.  I can post photos all over the web but here. 

 

[pineywoods]

Smoked six pounders.

4 lbs. lean hamburger

2 lbs. ground sausage

onion to taste

green pepper to taste

fried bacon pieces to taste

cheese chunks your choice, I use chedder.

You may add Worchester sauce, steak sauce etc. if desired.

Mix all ingredients thoroughlyand make six - one pound burgers.

Add favorite rub, cover in plastic wrap, place in refrigerator over night. 

Take burgers out of refrigerator 30 minutes before placing on smoker.

Smoke until desired temperature, serve on Kaiser rolls with all the fixings and a cold beverage of choice.

I'm experiencing trouble once again in posting a photo.  I keep getting a temporary error has occurred please try request again (I've tried two photo hosting sites, my own site and from my computer w/no luck). Should I succeed, this is an old photo that I took when I used to do this on the grill, hot coals on one side, meat on the other.  That success is what fueled me to get a real smoker. 

Check out these links and if your still having a problem PM me.

http://www.smokingmeatforums.com/wiki/how-to-upload-images-to-the-new-smf-format  

http://www.smokingmeatforums.com/wiki/image-and-video-tutorial  

http://www.smokingmeatforums.com/wiki/how-to-post-multiple-images-from-photobucket  

 

[upsman]

I tried this recipe and it was amazing. Thanks for the recipe. If I could vote for you, I would give this a 10.

Thanks dbyanski. sure would be nice to win the masterbuilt smoker. thanks for the vote
 

 

[tommerr]

Hi to Skycam,

I have been Downunder 12 times and I love the place. I taught an engraving class in Tamworth. I had kangaroo and it was excellent. I have loved smoked foods for years but now I will start doing my very own for the first time. I bought an MES 30, a meat grinder and a stuffer. Next weekend, I hope to start.