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Thread: Ordered new smoker, need recipes

  1. #9
    Av8tor1's Avatar
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    I know the science guy on America's Test Kitchen explained the process one day... (at least in regard to chicken)

    Basically what I took from their explanation was the good flavor is a reaction of the smoke to the moisture in the outer layer of the meat.
    Once this process has run its course, any additional smoke will give it that funky taste you mentioned... (they used the term "ash tray" taste LOL)
    They recommended smoking during the initial phase only (I sort of assumed turkey would be similar)

    I know when I do chicken on my Weber kettle, I only smoke in the beginning and omg its so ymmy.

    I have some good Hungarian Hot Paprika, I guess if I use it I would combine the amounts of Cayenne and sweet paprika in your recipe and just use 6 tbs?

    omg now im hungry LOL

  2. #10
    kahnli's Avatar
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    I imagine that would be fine... the above spice mixture is basically what I use for a blackening spice. I keep a gallon container of it made in advance and use it at seasoning. So you could just mix up the dry ingredients and adjust the seasoning to your taste then add it to the marinade.
    Sturgeon's Law:
    "Nothing is always absolutely so".

    http://terraforums.com/forums/showthread.php?t=102021

  3. #11
    does this rag smell like chloroform to you? boxofrain's Avatar
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    Love it!
    Been smoking my whole life!
    here is what I have come up with over the years as a good "brisket rub", however it does a fine job on ribs and pork butt as well.

    3/4 cp paprika
    1/4 cp blk pepper
    1/4 cp coarse salt
    1/4 cp brown sugar
    2 TBS chili pwdr
    2 TBS garlic pwdr
    2 TBS onion pwdr
    2 tsp cayenne

    I rub the meat well with this the night before smoking, set in fridge, remove in time to allow the meat to come to room temp before putting it on the rack.
    full smoke a brisket for 4-6 hours ( to your taste) at 225*, at that time, wrap it up in heavy foil and return to the heat (without smoke) for an additional 6-8 hrs.

    Ribs....you must remove the silver skin first, follow the above, however reduce the time's appropriate for the size of ribs you are cooking. Usually, ribs get full smoke for 4 hrs then wrap in foil to finish in around 8 - 10hrs at 200*-225*.
    the recipe above should be altered to your tastes....more sugar, more cayenne etc.

    the Birds...I soak all poultry prior to smoking, using the basic brine formula of; for every quart of water needed to cover the victim, add
    1/4 cp cider vinegar
    1/4 cp salt
    1/2 cp sugar (white sugar for white meat, brown sugar for red meat)
    1 can frozen juice I like the "Hawaii's own" brand, but any citrus based juice works well.

    soak over nite but no more than 24 hrs. This also works well as an injection if so inclined.
    allow the bird to "dry out" a bit before placing in the smoker, as this allows the smoke to adhere and seal the bird.
    full smoke ( lighter woods for lighter meats is the basic rule) for 2-4 hrs (per taste) and finish unwrapped until a min of 8 hours ( for a 12 lb bird).

    I soak all my meats in a 5 gal bucket adding a pot or pie plate or whatever is needed under the lid to keep the meat submerged.
    If the victim is to travel with you, say to a pic-nic, family visits etc., as soon as it comes from the smoker, wrap the meat in foil ( if not already that way), then wrap in a towel and place it in an ice chest. This will allow the meat to stay hot for hours and will be warm tomorrow if never opened.

    cheeses....these require a cold smoke (70* is best).
    I just use a cardboard box with a small rack inside, placed above the smoke vent while the meats are inside. be sure the cheese is no thicker than 2 inches as the smoke does not penetrate deeply. watch for signs of melting as this is bad, cool the "cheese box" by lifting a bit higher off of the vent. depending on the wood used, cheese takes on that wonderful smoky flavor in about 2-4 hrs.


    Smoking meat is a hobby I love very much.
    "the memories of a man in his old age, are the deeds of a man in his prime"

  4. #12
    BigBella's Avatar
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    In terms of a whole chicken or game bird ( we once used a wild turkey, which crossed our paths), it was marinated for three days in a concoction of balsamic vinegar, olive oil, oregano, grapefruit juice; a generous amount of rock salt and lots of freshly ground pepper; some brown sugar; and a whole bulb of garlic (peeled but kept whole).

    It was smoked for the first portion of cooking; and the measurements for the marinade were eyeballed, depending upon the size of the birdie . . .
    “Sì perché l'autorità dell'opinione di mille nelle scienze non val per una scintilla di ragione di un solo . . ."

    -- Galileo "Biff" Galilei

  5. #13
    Av8tor1's Avatar
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    Box,

    excellent.... that will be the first recipe I will try with brisket, looks good and omg the cheese idea sounds nomnomnom,
    ummm, do you have a pref on what cheese to smoke?
    I've not used a 5 gal bucket before, but I have used an old, large cooler with iced brine

    David,

    Thank you old friend... ummm no smoked salmon? I though sure you would be the SS king
    Grapefruit juice marinade, omg makes ya pucker just thinking about it.... hehehehehe, I bet that would be especially good for duck

  6. #14
    does this rag smell like chloroform to you? boxofrain's Avatar
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    I hope you like it, and I hope you get ridiculously addicted to smoking meats as I have.
    Our favorite cheese for smoking is an aged "vintage white" cheddar, Tillamook brand here in Oregon.
    White cheeses do better for taking up the smoky flavor, but any but the soft cheeses can be smoked.
    when cooking brisket....the internal temp of the meat MUST reach 160* and hold that for at least 2 hours, this breaks down the collagen and gives you that tender meat you seek.


    Quote Originally Posted by Av8tor1 View Post
    Box,

    excellent.... that will be the first recipe I will try with brisket, looks good and omg the cheese idea sounds nomnomnom,
    ummm, do you have a pref on what cheese to smoke?
    I've not used a 5 gal bucket before, but I have used an old, large cooler with iced brine

    David,

    Thank you old friend... ummm no smoked salmon? I though sure you would be the SS king
    Grapefruit juice marinade, omg makes ya pucker just thinking about it.... hehehehehe, I bet that would be especially good for duck
    "the memories of a man in his old age, are the deeds of a man in his prime"

  7. #15
    Av8tor1's Avatar
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    I guess a remote meat thermometer would be a good investment.... I currently just have a hand held digi that I like

    The smoker I'm getting just measures cabinet temp, not meat

  8. #16
    Av8tor1's Avatar
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    hehehehe, these sound simple and good

    Armadillo eggs:

    "Hot" (spicy) Tennessee Pride breakfast sausage
    Cream Cheese
    Jalapenos
    Thick sliced, Hickory smoked bacon

    Cook sausage and crumble, set aside
    Split the Jalapenos lengthwise, scoop out seeds and membrane
    Mix sausage with crème cheese
    Fill each jalapeno half, wrap with slice of bacon and pin in place with toothpick

    Smoke until bacon has cooked

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