Recipezaar: Outdoor Cooking,Smoker recipes

Smoke Grilled Salmon Steaks With Seafood Rub

Tue, 12 Feb 2008 20:06:24 -0500

From the McNew estate in Pasadena, Texas in 1987 -- posted by TxGriffLover

Smoked Catfish and Crawfish Tail Spread

Tue, 12 Feb 2008 20:07:23 -0500

If you dont have a smoker to smoke your catfish filets, I have had some success with oven-smoke bags that you can get at the grocery store. These bags come complete with wood chips and instructions. Simply place your fish in the bag, and bake according to the directions. You can find crawfish tail meat already cooked and frozen in 1-pound packages in your supermarket freezer section. -- posted by TxGriffLover

Smoked Turkey Basted With Cascabel Paste Oil

Tue, 12 Feb 2008 20:08:25 -0500

Recipe by Tera Sol Foods. Use the slightly nutty flavor cascabel chiles for this delicious and simple turkey recipe. Chile cascabel are bright to dark red large round chiles. The name means "rattle" because of the shape and the seeds make a rattling sound when you shake the chile. Cascabels have a slightly nutty flavor and are typically toasted on a comal and added to meat sauces and salsas -- posted by TxGriffLover

Stove Top Smoker Apple Smoked Tuna Steak With Herbed Mayonnaise

Tue, 12 Feb 2008 20:08:49 -0500

For use in a Stove-Top Smoker -- posted by TxGriffLover

Stove Top Smoker Black Bean Paté

Tue, 12 Feb 2008 20:10:18 -0500

For use in a Stove-Top Smoker. This recipe calls for optional Kombu. Kombu is used extensively in Japanese cuisines as one of the three main ingredients needed to make dashi, a soup stock. Kombu is usually sold dried or in a dried shred called "Oboro kombu". It may also be eaten fresh as sashimi. Making kombu dashi is simple though kombu dashi powder may also be used. A strip of dried kombu is often boiled from the very first step of making a dish and is commonly eaten after cooking. It is often included when cooking beans, putatively to add nutrients and improve their digestibility. -- posted by TxGriffLover

Stove Top Smoker Bread

Tue, 12 Feb 2008 20:12:47 -0500

This sounds really great, and so easy. The bread is especially good served with olive oil, garlic powder, soft mozzarella cheese and slices of tomato. -- posted by TxGriffLover

Stove Top Smoker Brined Salmon

Tue, 12 Feb 2008 20:13:06 -0500

This is not a difficult recipe to make, but it does require some advanced planning. You may wish to brine the fish the night before serving, setting it out to dry just before bed, and smoke it upon awakening. Brining and drying the fish prior to cooking creates a protective skin (or pellicle) on the outer surface of the fish. This film helps to hold in the moisture and provides a concentration of flavors from the brine. The brine basically consists of 4 cups liquid, usually water; a generous quantity of salt, usually some form of sugar, and additional ingredients to flavor the brine. If you have a larger quantity of fish, just make additional brine. Throw brine away after use. Select your brine, or make up your own, using the proportions suggested -- posted by TxGriffLover

Stove Top Smoker Chicken and Mushroom Brochettes

Tue, 12 Feb 2008 21:12:32 -0500

For use with a Stove Top Smoker -- posted by TxGriffLover

Stove Top Smoker Easy Smoke and Roast

Wed, 13 Feb 2008 16:56:21 -0500

For use with a Cameron Stove Top Smoker. This method will work with chicken, turkey, pork, or beef. -- posted by TxGriffLover

Stove Top Smoker Jamaican Pork Tenderloin

Wed, 13 Feb 2008 16:57:34 -0500

For use with a Cameron Stove Top Smoker. This recipe calls for premade Jerk seasoning, but you can easily make your own. -- posted by TxGriffLover

Smoked Jamaican Shrimp

Wed, 13 Feb 2008 17:02:57 -0500

For use with a Cameron Stove Top Smoker. This recipe can also be applied to pork fillets about 1/2-inch thick in place of shrimp. -- posted by TxGriffLover

Stove Top Smoker Mushroom and Chicken Liver Pate

Wed, 13 Feb 2008 17:26:12 -0500

For use with a stove top smoker. -- posted by TxGriffLover

Stove Top Smoker Fish Fillets

Wed, 13 Feb 2008 17:54:19 -0500

This is from the Cameron's Stove Top Smoker Cooking Guide. Looking to eat healthier? Don't want to spend all evening in the kitchen? Try this recipe. You can substitute any inexpensive fish such as orange roughy for the catfish. To be used with a Cameron Stove Top Smoker -- posted by TxGriffLover

Allen Frey's Tuna Steaks

Wed, 13 Feb 2008 18:15:31 -0500

"The recipe that closed 1000 sales" From the Cameron Cooking Guide. This recipe is to be made using a stove top smoker. -- posted by TxGriffLover

Stove Top Smoker Fish Jerky

Wed, 13 Feb 2008 18:22:23 -0500

This recipe is to be made using a Stove Top Smoker. From the Cameron Cooking Guide. Your smoker makes excellent jerky. -- posted by TxGriffLover

Anne Malone's Smoked Salmon Pate

Wed, 13 Feb 2008 18:22:28 -0500

This recipe is to be made with a stove top smoker. The recipe comes from the Cameron Cooking Guide. This was the first Stove top Smoker recipe to win an award. This great appetizer was the creation of Anne Malone of Colorado Springs, Colorado, and won the top appetizer at a major regional cooking competition. It is easy! -- posted by TxGriffLover

Stove Top Smoker Jamaican Smoked Shrimp Kabobs

Wed, 13 Feb 2008 18:25:18 -0500

This recipe is to be made using a stove top smoker. From the Cameron Cooking Guide. Use pre-made bottled jerk marinade or make your own. -- posted by TxGriffLover

Stove Top Smoker Tea Smoked Duckling

Wed, 13 Feb 2008 18:33:07 -0500

This recipe is to be made using a stove top smoker. From the Cameron Cooking Guide. -- posted by TxGriffLover

Stove Top Smoker Maple Smoked Goose

Wed, 13 Feb 2008 19:06:50 -0500

This recipe is to be made using a stove top smoker. From the Cameron Cooking Guide Fit for a holiday feast! -- posted by TxGriffLover

Stove Top Smoker Teriyaki Turkey Breast

Wed, 13 Feb 2008 19:07:50 -0500

This recipe is to be made using a stove top smoker. From the Cameron Cooking Guide. This is perfect cooked ahead of time and served cold. A favorite is an open face sandwich: a slice of French bread lightly toasted, lettuce, 2 slices of turkey, avocado, tomato, alfalfa sprouts, and topped lightly with Italian dressing. -- posted by TxGriffLover

Stove Top Smoker Chicken and Rice

Wed, 13 Feb 2008 19:22:44 -0500

This recipe is to be made using a stove top smoker. From the Cameron Cooking Guide. Makes a great potluck entree. Substitute brown rice if you prefer. -- posted by TxGriffLover

Stove Top Smoker Chinese Smoked Breast of Pheasant

Wed, 13 Feb 2008 19:24:29 -0500

This recipe comes from Patrick Rand, a noted chef and wild game-cooking expert. This recipe, while written for pheasant, will also work well on chicken or duck breast. From the Cameron Cooking Guide, and intended to be prepared using a stove top smoker. -- posted by TxGriffLover

Stove Top Smoker Dijon Smoked Game Birds

Wed, 13 Feb 2008 19:31:29 -0500

From the Cameron Cooking Guide, and to be prepared using a stove top smoker. You can use quail or pheasant in this recipe. The smoker is wonderful for wild game as it helps keep it moist. Be sure not to overcook. -- posted by TxGriffLover

Stove Top Smoker Apple Smoked Pheasant With Herbs Under Skin

Wed, 13 Feb 2008 19:35:41 -0500

This recipe also works great with chicken. From the Cameron Cooking Guide, and intended to be prepared using a stove top smoker. -- posted by TxGriffLover

Stove Top Smoker Hickory Smoked Chicken

Thu, 14 Feb 2008 03:05:12 -0500

During the summer, finish this one on the grill while you use your stove top smoker for steaming fresh sweet smoked corn on the cob. From the Cameron Cooking Guide. This recipe is intended to be prepared using a stove top smoker. -- posted by TxGriffLover

Stove Top Smoker Smoked Pepper Butter

Mon, 18 Feb 2008 17:52:07 -0500

Recipe by Mary James Lawrence at Cook's Corner in Greensboro, NC-there is probably nobody who has taught more people to use the Cameron Stovetop Smoker. From the Cameron Cooking Guide, recipe to be made using a stove top smoker. Serve over Grilled Chicken -- posted by TxGriffLover

Stove Top Smoker Chili Con Carne

Tue, 19 Feb 2008 01:14:36 -0500

Next time you make a pot of chili, try this method. From the Cameron Cooking Guide, recipe to be made using a stove top smoker. -- posted by TxGriffLover

Stove Top Smoker Pecan Smoked Leg of Lamb

Tue, 19 Feb 2008 01:16:15 -0500

A wonderful moist leg of lamb every time! From the Cameron Cooking Guide. This recipe is to be made using a stove top smoker. -- posted by TxGriffLover

Stove Top Smoker Smoky Tomatoes

Tue, 19 Feb 2008 01:17:49 -0500

Now the fun begins. Want a simple appetizer? Just sprinkle the smoked tomatoes with Parmesan cheese and place under a broiler to brown. Gourmet pizza? Place smoked tomatoes into a saucepan with 2 tablespoons olive oil, 1/4 cup red wine and 1/4 cup chopped basil leaves. Reduce slightly and you have the beginning of a great pizza. Smoky salsa? Just add chopped onions, jalapenos, cilantro, cucumbers, and before you can pour a margarita, you've got a great salad. Try smoking things like garlic, jalapeno peppers and onions, then use them in your sauces for a very earthy flavor. From the Cameron Cooking Guide. This recipe is to be made using a stove top smoker. -- posted by TxGriffLover

Stove Top Smoker Potatoes

Tue, 19 Feb 2008 01:35:39 -0500

Yes! Smoke your potatoes! This is an absolute winner. The end result is the earthiest tasting potatoes with a perfect texture you could ever imagine. Try other kinds of wood chips, such as cherry. Use leftovers to make a deliciou smoked potato salad. From the Cameron Cooking Guide. This recipe is to be made using a stove top smoker. -- posted by TxGriffLover

Stove Top Smoker Smoked Chicken Drummies

Tue, 19 Feb 2008 01:38:14 -0500

May be served hot or cold. Nice picnic treat. From the Cameron Cooking Guide. To be made using a stove top smoker. -- posted by TxGriffLover

Stove Top Smoker Lamb Sausage a La Prince and Pauper

Tue, 19 Feb 2008 01:39:38 -0500

Don't panic, this isn't that hard and the effort will be well rewarded. Makes 1 dozen delightful treats. From the Cameron Cooking Guide, recipe to be made using a stove top smoker. -- posted by TxGriffLover

Stove Top Smoker Hickory Smoked Ribs

Tue, 19 Feb 2008 01:39:55 -0500

From the Cameron Cooking Guide. This recipe is to be made using a stove top smoker. -- posted by TxGriffLover

Stove Top Smoker Pork Tenderloin With Green Peppercorn Sauce

Tue, 19 Feb 2008 01:40:23 -0500

Save a little tenderloin to serve cold with slice tomatoes for tomorrow's lunch. From the Cameron Cooking Guide. This recipe is to be made using a stove top smoker. -- posted by TxGriffLover

Stove Top Smoker Winter Hamburgers

Tue, 19 Feb 2008 01:41:43 -0500

You know that craving you sometimes have for a backyard grilled hamburger, but it is January and you live in Minneapolis? Well, get out your smoker! From the Cameron Cooking Guide. This recipe is to be made using a stove top smoker. -- posted by TxGriffLover

Stove Top Smoker Beer-Brined Smoked Catfish

Tue, 19 Feb 2008 01:42:55 -0500

Cameron Stovetop Smoker Method-this recipe is to be made using a stove top smoker. Use this catfish to make Smoked Catfish Pate (see related recipe) -- posted by TxGriffLover

Stove Top Smoker Brisket in Beer

Tue, 19 Feb 2008 02:20:24 -0500

I got this recipe from Cameron Cookware when I registered my stove top smoker. This recipe is to be made with a stove top smoker. -- posted by TxGriffLover

Sam's Totally Awesome Smoked Ribs

Wed, 19 Mar 2008 00:33:19 -0400

This meal is the most requested by DH's buddies. Doing things the day before helps improve the final result. Mix up the rub a few days ahead, mix the baste the day before, make your sides the night before. We serve his Smoked Ribs with my low-carb cole slaw, Roasted Corn on the Cob on the Grill, Fantabulously Easy Baked Beans, and Yankee Corn Bread. They don't need BBQ sauce but we do serve it on the side for Sam's buddies. The smoking time is really subjective. If it's cold out or windy or if you use charcoal or electric, all these things affect the outcome so if you are a newbie smoker read your manual and follow the guidelines for the equipment. Sam has a meat smoker and a fish smoker so there seems to be a difference in his personal preferences. He uses charcoal and wood chunks in the meat smoker and a sawdust in the electric fish smoker. The formula for the Rib Rub is 2 parts sugar (brown is ok), 1/2 part salt, 1 part paprika, 1/2 part ground black pepper, and eyeball 1/12th part garlic powder and onion powder if you like. The amount in the recipe below will do two big racks so mix accordingly. The basting sauce can be put into a squeeze bottle if you like. Sam likes basting them with a silicone brush. Cooking time does not include overnight in the fridge. Hope you like them. -- posted by Secret Agent

Stove Top Smoker Smoked Whole Trout

Fri, 21 Mar 2008 18:54:47 -0400

Whether you catch them or buy them, few smoked fish are as delicious and universally loved as whole trout. Make sure they are well cleaned and rinse out the body cavity well before smoking. From the cookbook, "Smokin'" -- posted by TxGriffLover

Stove Top Smoker Smoked Chicken Wings

Fri, 21 Mar 2008 18:56:10 -0400

Cut the chicken wings into two parts, discarding the tip, which has no meat. The wings will absorb more flavor and are easier to smoke, and more fun to eat. From the cookbook, "Smokin" -- posted by TxGriffLover

Stove Top Smoker Mesquite Chicken

Fri, 21 Mar 2008 19:23:40 -0400

Recipe collected from the internet. Mesquite and chicken are a match made in heaven. This recipe is designed to be used with a stove top indoor smoker. Be sure to read through the instructions before beginning. Plan ahead for marination time. -- posted by TxGriffLover

Stove Top Smoker Smoked Ham and Corn Chowder

Fri, 21 Mar 2008 19:25:11 -0400

From the Cameron Cooking Guide. This recipe is to be made using a stove top smoker. -- posted by TxGriffLover

Stove Top Smoker Brisket More Complex.

Fri, 21 Mar 2008 19:25:55 -0400

This recipe is to be made using a stove top smoker. I got this recipe from Cameron Cookware when I registered my new stove top smoker. -- posted by TxGriffLover

Stove Top Smoker Tomato Sauce

Fri, 21 Mar 2008 19:28:11 -0400

There is real depth of flavor in this sauce. It matches beautifully with sauteed or grilled chicken, poached shrimp, hamburgers or meatloaf. From the "Smokin" cookbook. This recipe is to be made using a stove top smoker. -- posted by TxGriffLover

Smoked Trout W/Baby Greens & Horseradish Whipped Cream

Fri, 21 Mar 2008 19:28:40 -0400

From the "Smokin'" Cookbook. Trout and Whipped Cream? Once you taste this classic pairing from Eastern Europe the whole thing will make perfect sense. Match that combo up with an elegant little green salad dressed with lemon and olive oil and you have the makings of a four-star first course for your next dinner party. This recipe is intended to be made using a stove top smoker. -- posted by TxGriffLover

Stove Top Smoker Smoky Spicy Salsa

Fri, 21 Mar 2008 19:29:06 -0400

Be prepared with an extra bag of chips. From the "Smokin" cookbook. This recipe is to be made using a stove top smoker. -- posted by TxGriffLover

Stove Top Smoker Whole Smoked Chicken

Fri, 21 Mar 2008 19:31:26 -0400

From the cookbook "Smokin". Use 2 small fryers (2 1/2 lbs each) or 1 large roaster -- posted by TxGriffLover

Stove Top Smoker Tomatillo Sauce

Sat, 22 Mar 2008 16:06:15 -0400

This sauce is delicious on all things grilled, especially salmon steaks, chicken thighs marinated in chilies and lime juice, and flank steak, rubbed with salt & pepper. It is also a delicious dip for warm corn chips. From the cookbook, "Smokin'" You can use either hickory or mesquite wood chips. -- posted by TxGriffLover

Eastern Shore Peel 'n' East Smoked Shrimp

Sat, 22 Mar 2008 16:09:17 -0400

From the cookbook "Smokin". This marinade is inspired by Old Bay seasoning-the favorite seasoning for crab or shrimp. If you prefer, forego the marinade and season the shrimp with Old Bay or your favorite seafood seasoning. This recipe is to be made using a stove top smoker. -- posted by TxGriffLover

Stove Top Smoker Boneless Chicken Breasts (With or Without Skin)

Sat, 22 Mar 2008 16:11:34 -0400

When it comes to serving smoked chicken as a main course, most people will offer boneless breasts for the centerpiece of a meal and use smoked thighs as an ingredient in soups, salads, and casseroles. I'm an exception to that rule, choosing legs over breasts for just about any chicken dish I'm preparing. Legs and thighs have more flavor and are easier to keep juicy, although with a stovetop smoker keeping the breasts juicy is less of a problem. From the cookbook "Smokin". -- posted by TxGriffLover

Barbecue Salmon Fillet

Mon, 24 Mar 2008 18:25:51 -0400

This recipe was created by my Grandfather about 30 years ago. It was originally designed to cook 10 0lbs of salmon but i have shortened the recipe to only make 1 lb. It is a recipe with many flavors. The edges of salmon are very sweet in nature. As you work your way further in towards the center of the salmon it becomes a much milder flavor. -- posted by Leferro

Fatty

Fri, 28 Mar 2008 00:02:21 -0400

This is a BBQ delight! Great for standing around the backyard at the summer BBQ picnic. There are no rules-except please use a smoker! Stuff with whatever your imagination comes up with-fruit-veggies-cheeses-more meat..... -- posted by Cookiegirlandi

BBQ Smoked Ribs

Thu, 03 Apr 2008 15:55:37 -0400

I got this from my sister. These cook while we are hiking. The smell welcomes you back to the campsite after a long day. You can use this on any type of meat. -- posted by Fairy Godmother

The Most Amazing Tasting Ribs in the World!

Thu, 17 Apr 2008 00:09:47 -0400

I actually got the basic idea from a Weber's Charcoal Grilling cook book, although I used a totally different barbecue sauce. This is the first time I've ever slow cooked ribs over charcoal and believe me - it really does make a huge difference. We've been doing ribs for years by boiling them, and then baking or barbecuing them and we've always enjoyed them. But slow cooking them over live fire just seems to add something that you can't get anywhere else! If you've got the time, and they're done right, you are going to love these! -- posted by Chef Ryoni

Beef Jerky Marinade

Mon, 21 Apr 2008 01:44:11 -0400

Since I do not like teriyaki or soy, I found this is a fantastic recipe for making beef jerky -- posted by Carambola

Grilled Clams With Garlicky White Wine Sauce

Wed, 23 Apr 2008 16:12:28 -0400

Yum! Make sure to serve with more wine and a great crusty bread to get all the delicious broth! This is also great with a squirt of fresh lemon or some chopped green onions as a garnish. Some even love to add a small dab of horseradish or even some good smoky bbq sauce. Experiment and try what you like. To really get the clams to cook quickly sometimes I will even place an old pot with boiling water or broth in it on the grill to add some steam. Adding some aromatics to the pot also seems to add to the flavor or the clams really well. This serves 6 as an appy or 2 as a meal if you include some bread and a green salad. Of course I could probably finish the whole lot of them off all by myself! lol Hope you enjoy this simple yet delicious dish! -- posted by mama's kitchen

Shishlik (Israeli Skewers)

Thu, 08 May 2008 15:16:58 -0400

Popular in Israel and you can use any meat, beef, or lamb. Usually prepared without any veggies on the skewers and best served with salads and pita. Preparation time assumes that the meat has been cubed. Yield depends on how small the meat is cubed -- posted by Pneuma

Brined Mesquite Grilled Turkey Breast

Sun, 18 May 2008 01:20:09 -0400

Turkey is very tasty done on the grill. -- posted by Sue L

Low Carb Rib Rub

Sun, 18 May 2008 01:34:07 -0400

This is great. Use it on other meats as well! It has really saved my bbq tooth when cutting carbs. -- posted by Sue L

Southern Pulled Pork

Tue, 20 May 2008 17:43:31 -0400

North Carolina Style Pulled Pork -- from memory! It's usually served on buns with coleslaw piled on top and vinegar sauce. -- posted by Jubal Harshaw

Smoked BBQ Brisket

Thu, 22 May 2008 14:47:59 -0400

This recipe is Recipe #93100, Recipe #77780, and Recipe #110050 combined, but smoked! -- posted by Dwynnie

Buccaneer Baby Backs

Tue, 27 May 2008 01:50:45 -0400

Steven Raichlen -- posted by ratherbeswimmin'

Low-Sugar Apricot Barbecue Sauce

Sat, 14 Jun 2008 20:06:29 -0400

I love the flavor the apricot adds to the sauce. -- posted by Sue L

Fall off the Bone Ribs

Thu, 03 Jul 2008 02:05:43 -0400

This is the most amazing succulent way to cook ribs easily in the oven and make them basically just fall of the bone. It's easy, very versatile ( you can try different spices or rubs). Works every time. -- posted by Sillygurl

Smoked Corn on the Cob

Mon, 07 Jul 2008 02:52:12 -0400

This might be the best you have ever had and it would be hard to ruin the corn. You can use whatever seasoning you want. Below is what I used and they turned out great. What will wow you and your guest is the smokey/roastedness of the corn. -- posted by Wing-Man

Smoked Rosemary Garlic Pork Chops

Tue, 08 Jul 2008 21:12:46 -0400

I got this recipe from smokercookingsecrets.com, "Try these Rosmary Garlic Pork Chops Recipe for a simple yet tasty twist on pork chops. The key is to use fairly thick chops and marinade them. You really need to watch the temperature on this recipe or they can get overdone and tough in a hurry." I'm new at smoking and it seems to pretty simple and difficult to mess up! -- posted by pumpkin tart

Smoked Smoky Saucy Cowboy Beans

Thu, 17 Jul 2008 17:58:41 -0400

I know it is a mouth full, but I looked at other recipes and none were actually smoked in a smoker, just in an indoor oven with liquid smoke. In 1997 I had some Cowboy beans and have not been able to find anything close till now. This recipe must be cooked in a smoker capable of burning wood. This is a link to the sauce I use http://www.recipezaar.com/16575 - I used 2 - 55 ounce cans of beans -- posted by Wing-Man

Homemade Bacon

Tue, 12 Aug 2008 13:27:38 -0400

Makin' bacon. This is really easy and the best part is there are no phosphates or nitrite chemicals in the finished product. So you can feel good about eating it. Freezes well. I divide into one pound packages and freeze. If you like peppered bacon just smother it before smoking. -- posted by Wing-Man

Smoked Oysters and Bacon

Mon, 01 Sep 2008 03:11:01 -0400

This is how I hot smoked some oysters and bacon in a small fish smoker. They were shucked on the half-shell when I bought them so I smoked in the lower part of the shell. The small fish smokers get quite hot and put out smoke quickly, so you'll need to adjust the times quite a bit if using a different kind of smoker. -- posted by Peter J

How to Smoke Rainbow Trout

Fri, 31 Oct 2008 18:33:34 -0400

This is my handwritten instructions, which I think I saw on TV and am yet to try, so I thought I would post it for those lucky enough to have enough trout to smoke! -- posted by Good Looking Cooking

Smoked Turkey

Wed, 05 Nov 2008 18:48:02 -0500

A new twist on an American holiday classic. -- posted by tgsssl

Bacon Explosion!

Sun, 01 Feb 2009 13:08:10 -0500

My husband sent me this recipe with a note reading, "You know I HAVE to make this." It is quickly making the internet and tv rounds and I saw it the next day on Good Morning America. It is from the BBQ Addicts website. You can see photos of the process at http://www.bbqaddicts.com/bacon-explosion.html I posted for your Superbowl eating pleasure (but you may not want to see the calorie count). -- posted by Sharlene~W

Smoked Pulled Pork

Sun, 01 Mar 2009 18:24:31 -0500

OMG! I made this recipe and I have to say I have never tasted anything so wonderful!! I always think I'll have leftovers, but all I have left is a bone and a few pieces of fat! The rub is from the Loveless Cafe in Nashville Tennessee. It does take a while, but once it's on the grill, all you have to do is throw in some extra charcoal and hickory chips/chunks. So you can do other things around the house while you cook it. The smell while it is cooking is wonderful, so you may have neighbors wandering over! I made this New Years Day for my pork, and since it was just me and my DS, I used a 3 lb boneless pork butt....mistake. I got a few strips of meat as I was pulling it, but otherwise, DS ate it all...he said it was the best thing he'd ever had, and he wants the recipe to cook back at college. He says he'll be a "legend" if he fixes this at school! I know this looks intimidating, but believe me....it is more than worth the effort! Fabulous pork!! Try it once, and you'll be hooked! -- posted by breezermom

Tri-Tip Marinade

Sun, 05 Apr 2009 22:10:13 -0400

It's our favorite marinade for tri-tip. The original recipe is from the Food Network site, but I've changed it quite a bit. It's SO tender and flavorful!! Marinate for at least 6 hours or over night. This is enough marinade for a 2-3 lb. tri-tip. -- posted by HeidiSue

Stove Top Smoker Smoked Ham and Corn Chowder

Thu, 09 Apr 2009 20:13:48 -0400

From the Cameron Cooking Guide. This recipe is to be made using a stove top smoker. -- posted by TxGriffLover

Smoked Stuffed Meatloaf

Thu, 16 Apr 2009 01:44:43 -0400

I decided to try something different for my first grill outing of the year. This turned out wonderful, even my step-daughter who isn't a meatloaf fan said I could make this again! Note: directions are based on using a gas grill. Adjust for your particular circumstances. Prep time does not include freezer time. -- posted by KeithInWPG

Basic Fish Cure (Bbq Rub)

Mon, 20 Apr 2009 00:53:50 -0400

This is a rub to use on fish prior to grilling or smoking. Recipe from Steven Raichlen's How to Grill cookbook. He says feel free to use different kinds of sugars such as white, turbinado or maple sugar instead of brown. He also says you can add any additional herb or spice you may fancy. Use 3/4 cup of rub per pound of fish. -- posted by JanuaryBride

Bone Dust BBQ Spice

Sat, 25 Apr 2009 15:19:49 -0400

From: TAILGATING WITH CHEF TED READER HOT AND STICKY BBQ, Passionately Delicious Recipes for the Grill. Ted Reader uses this on practically everything from meat to vegetables. -- posted by Kit^..^ty Of Canada

A Smoked Beef Brisket With Rub and a Texas BBQ Sauce

Wed, 29 Apr 2009 15:10:44 -0400

The flavors in the rub are oil soluble and the oil helps penetrate the meat. So does the salt, so don't leave it out. Soaked mesquite, pecan or oak: (Using you favorite remember mesquite is strong) This recipe make a lot of BBQ sauce! Recipe #368461 The leftover brisket can be shredded placed in a crock pot over sliced onions and top with sauce to coat. Slow cook on low for a couple hours. Yummo! -- posted by ~Rita~

Smoked (Or Roasted) Chicken Sandwiches With Caramelized Onions

Mon, 04 May 2009 14:26:52 -0400

This is a great recipe for a casual party or get-together. Don't worry if you don't have a smoker, the oven instructions are below. If you are lucky enough to have a smoker, it takes about 3 hours (in a Green Egg) over mesquite on indirect heat at 275°F (135°C). Recipe is from Bonnie Stern and was printed in the National Post (Apr 25, 2009). Serve with coleslaw on the side or in the sandwiches. -- posted by blucoat

That's a Wrap Corn on the Cob

Wed, 06 May 2009 17:44:23 -0400

Perfect for tailgating, summertime BBQ's or just about anytime. This has to be one of the simplest, most delicious side dishes you can make on the grill. -- posted by I <3 Cookbooks

Rub for BBQ-Smoking or Grilling

Tue, 26 May 2009 00:45:21 -0400

This is a dry rub I have created for our new BBQ smoker. Use as a dry rub or add up to 1/2 c. vegetable oil for a wet rub. Great on beef, pork or chicken. This is somewhat spicy due to the chipotle. -- posted by Bunniegirl

Sam's Smoked Sockeye

Sat, 06 Jun 2009 02:19:24 -0400

I make the brine and DH keeps the smoke coming. He is famous for smoked salmon! This recipe is for a hard smoked alderwood sockeye salmon. It is so good you will drool over it. Really. You will. -- posted by Secret Agent

Slow Smoked Pork Ribs

Thu, 09 Jul 2009 11:59:16 -0400

temperature about 200 degrees, smoke and patience. A full rack of ribs can be smoked in about 4 hours but do take the time and go the distance. The longer you smoke the more flavor you will get. I'm using a mustard rub to form a nice crust. Remember that you need to hit an internal temperature of 165 F before they can be served. Have a meat thermometer ready. -- posted by ~Rita~

Smoked Corn on the Cob

Thu, 09 Jul 2009 13:31:02 -0400

I wanted to lower the fat in my Recipe #369217 recipe and this is what I came up with. -- posted by ~Rita~

Smoked Carrot Bisque

Mon, 13 Jul 2009 15:45:11 -0400

This is one of my most requested recipes and can be made vegan, Its much better as is though. This was inspired by my son when he decided to go vegetarian, for the simple reason that I wanted something that all the family would share This is one even your most carnivores friends " like me" will love. -- posted by Chef B.

Smoked Apple Pork

Tue, 14 Jul 2009 02:11:29 -0400

This is one of the best recipes for pork tenderloins. If you love smoked food and like to use a sweet wood to smoke with you will also love this recipe. I made this by mistake one day when I was smoking a tenderloin. The problem was that I had nothing to use as a mop sauce. Also all people who use a smoker should know cooking time will vary I smoke mine long enough to cook the food and add the smoke flavor to it. So I'm not going to add at what time you should turn the meat or how long you should cook it for. -- posted by Tayous1

Smoked Poached Salmon

Sun, 19 Jul 2009 21:05:09 -0400

Salmon poaches in a foil wine boat and taking on the smokey flavor of wood chips in the barbecue. This is a family favorite from Sunset Barbecue Cookbook. -- posted by Julia Rodriguez

Country Barbecue Baste

Fri, 24 Jul 2009 12:31:44 -0400

From a clipping in the recipe box. Use this baste to brush meat or poultry while grilling. If you want to the extra baste while serving your meat or poultry, boil it for 3 minutes after using as a baste to destroy anything that may have been picked up from touching raw meat. One cup is enough to use with 2 1/2 pounds chicken pieces. -- posted by Grandma Kay

Smoked Barbecue Ribs

Thu, 03 Sep 2009 14:15:36 -0400

This recipe is from Paul Kirk, seven time world BBQ champion. He is known as the Baron of BBQ. I found the recipe in the June 2009 edition of AmericanWay Magazine. -- posted by JanuaryBride

Dave's Memphis Rib Rub

Tue, 08 Sep 2009 12:48:58 -0400

The ultimate rub for both Memphis and St Louis Style ribs. Rub the ribs at least 12 hours and up to 24 hours before smoking. -- posted by Chef #1056668

Hickory-Smoked Brisket With Southwestern Barbecue Sauce

Tue, 29 Sep 2009 11:32:33 -0400

Found this in the LA Times, they note the following - This recipe calls for hickory chips and the use of a smoker, or a charcoal grill converted to a smoker. Hickory chips are available at many well-stocked markets as well as at barbecue supply stores. The barbecue sauce makes about 6 cups, more than is needed for this recipe. Any remaining sauce will keep up to 1 week, refrigerated. This recipe calls for 5 to 6 hours smoking time. -- posted by Buster's friend

Smoked Turkey Breast

Tue, 29 Sep 2009 11:41:00 -0400

Southern Living -- posted by ratherbeswimmin'

Daddy's Pulled Pork- Texan Style!

Thu, 05 Nov 2009 15:30:06 -0500

Pork butt was on sale recently for under $1 per lb. In this economy you want to take advantage of those kind of sales. This was perfect for a get together at our place where we needed to feed lots of people over the weekend! This also doubles very well. We smoked 15 lbs using the same recipe, doubling the brine and rub. DH loves Alton Brown, so I gave him Alton's recipe as a place to start. DH must be trained well because he wrote (scribbled all over the printed recipe that is) how he changed it up, gave it back to me and said "Baby, would you post this please?" lol Gotta love that man! -- posted by mama's kitchen

Carolina Pulled Pork

Sun, 15 Nov 2009 22:45:23 -0500

This is a recipe that we tried one Saturday afternoon. This recipe was given to me by my friend Kurt. It is awesome. I also included a recipe for the BBQ sauce. -- posted by Chef #1178723

The Best Deer Sausage You'll Ever Eat

Thu, 03 Dec 2009 00:45:07 -0500

I use the Hi Mountain Summer Sausage kit because it works and it always makes a consistently great product. These instructions show the little things I've added over the years to take it up an extra notch. -- posted by Chef Curt

Dragons Tail Chicken Breast

Sat, 02 Jan 2010 10:34:18 -0500

A spicy sweet marinated chicken breast filled with cheese and peppers and smoked to perfection -- posted by smokin365

Smoked Salmon

Tue, 05 Jan 2010 11:05:52 -0500

This recipe takes time, but is well worth it. Use the freshest salmon you can find. It is best to cut the pieces of salmon all the same size so you get even brining and smoking. Great for canning as well. Note: You may add other flavors to the fish such as garlic powder, pepper, soy sauce etc. if you like. The recipe can easily be doubled. You can use your imagination and try other types of fish as well. Even small whole fish. -- posted by RobinAnn

Smoked Pulled Pork

Mon, 11 Jan 2010 11:50:44 -0500

Prep time includes refrigeration time. Cook time depends on smoker, size and cut of meat. -- posted by KPD

Dallas Dandy Brisket

Mon, 11 Jan 2010 11:58:30 -0500

From Smoke & Spice Cookbook. If using entire brisket, double or even triple recipe. Prep time includes sitting in fridge overnight. Cook time varies depending on size of meat. -- posted by KPD

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