Guys i want to start smoking some food in my smoker. I need some recipes you guys use or have used in the past... whether you cooked deer jerky, chicken, ham, ...anything you guys have used, im willing to try.... specially jerky thanks fellas....
Pork spare or baby back ribs.... Rub with some pork rub or used salt, pepper, chili powder and paprika 1 part each in a rub you make yourself, rub them down good the night before. In the morning put them on, smoke about 3 hours baby backs, 4 hours spares at a good temp 210-225* or so, them pull them off, wrap in foil with a shot or two of apple juice, make sure you have them sealed wrapped in foil, and smoke for another 2hours for baby backs, and 2 1/2 to 3 for the spares, then carefully remove from the foil, and baste for the next hour every 15-20 minutes with a sauce of your choice, finally ENJOY!!!! I like to use HICKORY for my smoking wood, as I have an unlimited supply of it around here and it gives as good a flavor as anything.
Glad you like them Rob, I love the set I have and the other guys I sold them too are all well pleased as well. Another you can do is get a Pork Shoulder Butt Roast, something in the 5-8 # range with the bone in it. Rub it down with pork rub, commercial or make your own, smoke for about 1.5 - 2hrs per pound, towards the end, wrap in foil as described above, pour in a cup or so of apple juice or apple cranberry juice, smoke for the last 2-3 hours like this, then pull it off the smoker, the bone should FALL out of the meat, then hand shred for some of the BEST pulled pork you'll ever have. This takes time, but in the end is WELL WORTH IT!!! Make sure the inside of the pork is up to about 160-175* before wrapping in the foil. The outside will crust over, and the RED meat on the outside will be bitter, but the stuff inside will be very, very tasty!!! I've done this about half a dozen times and it's been a BIG HIT everytime we've had a get-together. It's on my list for a possible OH BH.com GTG next year if we can pull something together......
Tony's Venison Jerky 2 cup Worcestershire sauce 2 cup Soy sauce ½ c Liquid Smoke 1 c Red Hot Sauce 6 TB Honey 3 TB Mustard 6 TB Garlic Salt 2 TB Pepper 4 TB Onion Powder 1 c Brown Sugar To Add HEAT 2 ½ TB Crushed Red Pepper or ¼ c Tabasco sauce Mix all marinade ingredients in a sauce pan and bring to a boil, stirring occasionally. Remove from heat and let cool completely. Pour into plastic container and refrigerate until needed. Measure out 2 cups of mixture for every 3# of meat to be marinated. Pour over meat slices that are already in a quart size zip lock bag. Thoroughly wet all sides of meat. Refrigerate overnight or at least 6 hours. Rotate bag every few hours, working the marinade over all meat. Drain the meat and spread the meat (be sure to NOT overlap) onto trays in single layers. If using a dehydrator, dry for 4-5 hours, (depending on thickness) checking every 2 hours. Make sure to rotate trays (bottom to top and flipping the meat as needed), or place trays in the oven and dry at 145"™ for the first 4 hours then set oven to 130"™ until dry( approx. 4-8 hours). Jerky should be hard but not brittle. Blot up any fat that appears with a paper towel. * For a chewy texture, slice the meat with the grain, or across the grain for a more tender jerky Rob, did you ever try this last year? Also, if you are gonna use a smoker, make it sans the liquid smoke ....
http://www.smokehouseproducts.com/recipes_detail.cfm?recipeID=10 we have been using it since before i was born. still my fav jerky
I agree with most of this but will not wrap in foil and I want the temperature to get to 190. I love the bark that it produces and wrapping in foil takes it away so to speak. I take the butt off and let it rest in a cooler for an hour before pulling.
Actually, wrapping it in foil with the apple juice allows the acid from the apple juice to break down the meat a little, and it makes it just a little better, I'd never done it that way until I'd complained that it seemed a little drier than I liked and that recommendations was thrown out to me, and I tried it, won't do it any different again. And pork really only needs to be up to 160-170*, much hotter and it toughens a bit....
Ok so here you go Western ribs 3 cups of brown sugar (i use half dark and half light) 1/2 tbs of onion powder 1/2 tbs of garlic powder 1 tbs of dark chili 1 tbs light chili 2 tbs cumin 1/2 tsp nutmeg 1/2 tbs of crushed black peppercorns salt to taste really you an use anything you want, this is just a base dry rub pat the ribs off with paper towel, I prefer western ribs, or country style, they are my favorite. massage the rub into each rib, placing in a large glass or stone container when done cut in half thin slices 2 apples place in an even layer across the tops of the ribs cut an onion into 14's and place in the corners of the pan, then pour 1 bottle of Hornsbys hard cider and 1/4 cup of apple cider in the bottom of the pan. leave in the fridge over night. Get your smoker hot and smokey, right around 210 degrees. Place the pan in the smoker with a aluminum foil top, shiny side out. let bake for 3 hours, then remove the top and bake for another 1 or so. internal temp should be around 140-145 degrees, although well done isnt bad with these guys. I make a homemade BBQ sauce, I am feeling too lazy to type that though lol
If the butt is too dry you might try brining the pork butt for 24 hours to add moisture. It will make it extremely juicy. I forgot to mention this. Very easy to do and countless recipes online. I brine my pork butt for 24 hours and smoke at 220 which takes it about 12-14 hours in my offset smoker. I would disagree with the 160-170 and using apple juice unless you like your bark soggy. The 150-170 temperature range is called the lull stage in which the fat is rendering and doesn't allow the temperature to get up to the preferred 190 for sometimes 3 hours. Also, pulling the pork too quickly will allow your meat to dry out as well. Allowing it to rest for an hour is key.
oh yeah! all meat should have a 30 min resting period after cooking! no cutting mashing or pulling! and with modern process, pork should be cooked to about 150 for pulling. 160 is "well done
Thanks for all the suggestions guys...and no tony this is my first time smoking things...and I got plenty of meat to experiment on...excited to try some of your recipes...ill let you know what I like best ha ROB ( OHIO )
