Recipezaar: Smoker,Picnic recipes

Armenian Basterma (Dried Cured Beef)

Tue, 05 Mar 2002 11:03:39 -0500

This is Armenian cured spiced beef. It is a wonderful, spicy beef jerky. Serve with Pita bread and Armenian string cheese. Heaven. You must serve this very thinly sliced as humanly possible. It is a rare delicacy. -- posted by Mark Marcarian

Emeril Lagasse's Barbecued Pulled Pork Sandwiches

Sun, 17 Mar 2002 10:24:28 -0500

I saw this on Emeril Live and it looked so good I decided I had to try it. Since I live alone, I'll have to wait for my next big BBQ to try it out. -- posted by Amber Dawn

Seaman Family Barbecued Ribs

Sat, 27 Apr 2002 19:14:29 -0400

This is Brad Seaman's family's recipe for ribs. They're no-fuss, delicious ribs that use both a spice rub and a barbecue baste. Although there are plenty of good spice rubs you can buy, they're a snap to make, and by experimenting with the ingredients you can really add a personal touch to your ribs. -- posted by Steve_G

Braised Baby Back Ribs

Mon, 29 Apr 2002 21:03:08 -0400

Delicious, tender, fall off the bone ribs! -- posted by Steve_G

yummy yummy smoked salmon

Sat, 25 May 2002 09:19:33 -0400

This recipe is from my friend Marie :o> and its way to yummy not to share! it's more "wet" then normal smoked salmon, so that makes it great on crackers, salads and just well, anything!! -- posted by cinderbear57

Perfect Smoked Pork

Mon, 03 Jun 2002 20:46:05 -0400

Classic smoked pork roast, amazing flavor, tender and juicy. -- posted by Steve_G

Hickory Smoked/Bbq Baby Back Ribs

Mon, 03 Jun 2002 20:54:34 -0400

The ultimate smoked baby back ribs at home. Just as good as any smoke house that you'll go to. An amazing recipe that was adapted from a cooks illustrated article. -- posted by Steve_G

The One and Only Barbecued Brisket

Sat, 21 Sep 2002 00:30:00 -0400

Anyone can master a "real" barbecued brisket. I think that beef brisket was the reason the barbecue process was invented. We have some great BBQ joints in Texas and I think this recipe is as good as any of them. Cook time is for 1 1/4 hours per pound of a 12 lb. brisket. -- posted by Miss Annie

Lacquered Saigon Chicken on a Beer Can

Tue, 08 Apr 2003 20:13:14 -0400

This is a variation of the Vietnamese lacquered chicken. When properly prepared, the bird will have crackling crisp, mahogany-colored skin that shines like Asian lacquer. -- posted by Tish

Braised Brisket With Onions & Garlic

Thu, 21 Aug 2003 20:03:53 -0400

-- posted by Old Magic1 Barfield

Marna's Killer Rib Rub

Fri, 03 Oct 2003 20:01:19 -0400

Not too sweet, not too spicy!! Just too easy for the great results. -- posted by marna

Ultimate Easy Marinade

Mon, 03 Nov 2003 20:00:32 -0500

You'll have them begging for more with this quick and easy marinade. Make copies of the recipe. Everyone you "treat" will ask for it! -- posted by Gerald Norman

Jim's "Don't Spare the Spareribs" Ribs

Wed, 11 Feb 2004 20:00:26 -0500

My favorite sticky, ooey, falling apart spareribs, also included is a recipe for my famous homemade sauce! -- posted by "Pink Eyed" Jim Cortina

Smoked Garlic Nuts

Mon, 16 Aug 2004 19:59:47 -0400

I just made a pan of these and I think the price of the smoker was worth it for this recipe alone. These are so much better than store bought smoked nuts, which taste like all chemicals compared to these guys. I have a large smoker so when I take the trouble to crank it up for a roast or something, I try to use up the leftover space for anything I can get my hands on that looks like it could use a good smokin'. I used hickory chips for these nuts but I would think they'd be just as good with mesquite, oak or apple. I'm really sorry I didn't triple the recipe and I will next time. This is a great recipe to use up space in your smoker and serve with cocktails to your guests while waiting for the main course to finish. -- posted by Hey Jude

Oklahoma Joe's Mustard Rib Rub

Sun, 24 Apr 2005 20:21:22 -0400

Oklahoma Joe's is the BEST Barbeque restaurant in Kansas City, in my opinion :) We love it there and love this rub! -- posted by KC_Cooker

Vanilla, Cardamom and Apple Brined Pork Loin

Wed, 04 May 2005 15:12:51 -0400

This recipe makes enough brine for a 4- to 6-pound boneless pork loin, or six 1 3/8- to 1 1/2-inch-thick center-cut pork loin chops, or 4 pork tenderloins, 1 to 1 1/4 pounds each. Directions shows optional cooking styles for different cuts of pork. Depending on method and cut of meat the brining and cooking times vary. -- posted by ~Rita~

Carolina red Pulled Pork Shoulder

Tue, 30 May 2006 20:36:43 -0400

From the Weber sight a recipe tweeked and want to make. -- posted by ~Rita~

Smoked Tomato Salsa

Mon, 09 Oct 2006 20:49:24 -0400

This salsa is somewhat labor intensive but worth it! It requires a grill with the ability to smoke food. I came up with this because I just got a new grill/smoker, the inspiration was the Roasted Poblano Salsa in recipe # 184160 -- posted by Chef 358412

Cochinita Pibil

Wed, 21 Mar 2007 22:35:04 -0400

This is a Mayan recipe for an incredibly delicious "pulled pork" for tacos. We make this at the restaurant I work at, Ciudad D.F. in Dallas, but I actually like this recipe better. It comes from 'Tacos' The Santa Fe School of Cooking Series cookbook. Achiote paste and Banana leaves can be found in your local Hispanic Market. Trust me on this the Habaneroes only add flavor, there is no heat at all. If you want it spicy add more and leave the seeds in. Roasting them first also adds more spice. -- posted by Lust

Casey's Smoked Pulled Pork

Tue, 27 Mar 2007 22:29:04 -0400

A very tasty and moist pulled pork that has a lot of flavor. This is loved by all that have tried it! -- posted by Casey's BBQ

Grilled Buffalo Wings

Mon, 21 May 2007 20:49:39 -0400

Grilled buffalo wings--great for summer cook outs. -- posted by Chef #503034