Recipezaar: Smoker,Meat recipes

Cantonese Pork Spareribs (Bbq)

Thu, 11 May 2006 11:27:19 -0400

Tired of the same old rib recipes--try these. The ingredients are, as the name implies Asian, but can be found in most large stores or at any Asian grocery store. -- posted by Pokey in San Antonio, TX

Hogg Heavenly Ribs

Mon, 15 May 2006 18:25:25 -0400

Mouth watering fall off the bone ribs. Two step recipe but well worth the time. -- posted by daggle

Curried Mint Barbecue Marinade for Chicken Pieces

Mon, 15 May 2006 18:50:44 -0400

A friend of mine from Mauritius brought this to a barbecue we had last weekend. It was absolutely delicious, so much so, I had to get the recipie, so here it is. -- posted by wizkid

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~

Whiskey Smoked Prime Rib

Thu, 15 Jun 2006 23:32:39 -0400

From 2005 "Up in Smoke" Q competition in Mason City, Iowa. The competition is only 2 years old, but is growing by leaps and bounds. It's Kansas City rules. Team name is Burnt Butt BBQ. This was a winner in the beef division, charcoal fired. You could also do pit beans with this. If you prefer charwood, or wood chunks to charcoal, vary cooking time accordingly. Prep time does not include bringing the smoker up to temperature. -- posted by Queen Dragon Mom

Alabama BBQ Chicken and White Sauce (Grilled)

Mon, 26 Jun 2006 19:30:29 -0400

Had this at a friend's house this weekend and it was great. Very different. She used a "Green Egg Smoker" which cooked the chicken slowly and kept it very moist. You can use boneless, skinless breasts and then serve them on nice bread with lettuce leaves, pickles (if you like) and the white sauce! My friend got the recipe from "Smoke and Spice" and this is a similar one from The BBQ General website from a magazine called Cook's Country. Hope you like it. I don't have a smoker but I can try indirect heating. I have a gas grill too so there are obstacles but I can experiment! -- posted by Oolala

Smoked Pork Tenderloin With Green Peppercorn Sauce

Thu, 13 Jul 2006 12:36:53 -0400

This recipe uses a stovetop smoker with 1 1/2 tablespoons of hickory wood chips. NOTE on cooking times: Place the smoker on the stovetop with the lid slightly open. When the first hint of smoke appears, close the lid and start cooking time. FYI: The temperature inside the smoker is about the same as a 375 F oven. Smoke time is an estimate due to the differing stovetops. Ceramic tops must add 20% cook time, for example. Assure your smoker is sealed properly and increase time appropriately, but refrain from raising the temperature. -- posted by Sandi (From CA)

Drunk & Dirty Tenderloin

Wed, 02 Aug 2006 19:03:54 -0400

Break out the smoker for this one. It's one of our favorites from Smoke & Spice. Prep time does not include time to sit in the marinade. -- posted by HeidiSue

Dry Rub for Chicken or Turkey

Wed, 09 Aug 2006 18:08:54 -0400

This makes about 3/4 cup of the most wonderful spice blend, I have used it many times in the past --- the amounts listed is enough to coat one large roasting chicken, 1 small turkey or 2-3 small whole fryer chickens, or 12-14 pieces of chicken, if you like lots of heat then increase the cayenne, you will love this! :) -- posted by KITTENCAL

Civilized Barbacoa (Smoked Chuck Roast)

Wed, 06 Sep 2006 14:03:04 -0400

Barbacoa in some parts of Mexico and South Texas means cooking a cow's head. Yuk! I got this delicious version from www.lomexicano.com. The pulled chuck is served with tortillas. -- posted by Red Apple Guy

BBQ Ribs Dry Rub

Mon, 11 Sep 2006 18:52:20 -0400

This is a dry rub I've experimented with for a while. I put this on a couple racks of Pork ribs, marinaded overnight then cooked slow in my smoker. Wow did they turn out great! Wife and kids loved them. I put a homemade BBQ sauce on one rack and none on the other. Both were great but I think the one without sauce was better. Though this was cooked in a smoker, it could also be done in the oven or BBQ. -- posted by baumer64

Grilled Stuffed Pork Loin

Mon, 11 Sep 2006 20:25:42 -0400

While this would work fine in an oven, I prefer grilled or smoked pork loin. It's a relatively fast cook and flavorful meal especially stuffed with Swiss cheese and fresh spinach. -- posted by Red Apple Guy

Chicken Hot Legs

Wed, 13 Sep 2006 19:37:46 -0400

Spicy Hot Chicken Legs -- posted by Harley Cook

Chili-Smoked Pork

Mon, 18 Sep 2006 20:47:57 -0400

Thought this sounded like a great way to use my smoker for the fall. This is time intensive (but not work intensive) needs to marinate for 24 hours before smoking. Recipe source: Bon Appetit (June 1984) -- posted by ellie_

Smoked Boston Butt

Mon, 09 Oct 2006 20:39:33 -0400

This is for a smoker. It could be cooked in the oven at 300F but that would be like that restaurant on the moon....great food, but no atmosphere. Charcoal and pecan wood brings this to another level. A Boston Butt also goes by the name Pork Shoulder. Together with the section called "picnic", they comprise the shoulder of the pig. The Boston Butt is the upper section of the shoulder. -- posted by Red Apple Guy

Calgary Hot Wings

Sun, 22 Oct 2006 14:12:10 -0400

Barbecue without beer is, well, too depressing to contemplate, and Im not just talking about to drink. Beers malty sweetness and pleasantly bitter edge of hops make for an interesting marinade. These Calgary Hot Wings were inspired by the Big Rock Brewery, in Calgary, Alberta, Canada. -- posted by Eric Freed

Brined Turkey and Sausage Stuffing

Tue, 24 Oct 2006 22:23:22 -0400

Since I gave a lecture or a class on brining, and since it is close to Thanksgiving, I thought I'd give a real Recipe for Brining a Turkey/Chicken along with a very good unusual Dressing. Easy, Fast Delicious. And Gormet all the way!!! -- posted by Angela Marie

Ty's 3 Day Smoked Tri-Tip

Thu, 23 Nov 2006 12:58:03 -0500

This is gotta be my favorite food. It's all mine, as far as I know. My mom gave me the idea though. She told me she liked to add soy sauce to ground-beef, to give it flavor. Also to make it not stink up the kitchen while it was cooking. So one day I decided to try soy sauce with tri-tip, only in a marinade instead of cooking with it. The weight of the meat doesn't make a difference, it's all in the time you marinate and the smoking itself. -- posted by TY@peace

Peppered New York Strip Steak

Mon, 08 Jan 2007 12:54:48 -0500

One of my originals. Few ingredients and simple yet folks will ask what you did. I have this posted on About.com also. This is not as hot (spicy) as it sounds. The peppers season the steaks just right. Edit 09/25/09 : Lime Pepper seems to not be available latley. You can zest a lime and dice the zest finely and add to fresh black pepper to get the same effect. -- posted by Chef Shadows

Basil and Wine Infused Smoked Chicken

Thu, 11 Jan 2007 19:41:38 -0500

My husband got a smoker for Christmas which we have been enjoying immensely...this recipe looks like it will be delicious adapted for its use...posted here so I won't lose it and so others can enjoy...from Wild Oats website. I will post exactly as they described...obviously if using an electric smoker you can omit the charcoal. This is a variation on the old classic "tortured chicken" posted on this website. -- posted by DogAndCatDoc

Dot & Ricky's Brisket and Barbecue Sauce

Sat, 20 Jan 2007 13:11:36 -0500

Out of the Penzey's One magazine, vol 1 issue 1 (2005). Have not made this, but it looks good. See directions after recipe for cooking in a slow oven. -- posted by WI Cheesehead

The Beefiest, Juiciest Brisket What Am! the Smokyokie Method

Mon, 22 Jan 2007 21:24:59 -0500

This is actually more of a cooking method than a recipe. If all steps are followed, you will not have any problem with any of the assertions in the name. You will get melt in your mouth brisket that is so juicy that it won't hardly accept any BBQ sauce, but the flavor will be so good that you probably won't want any. If you want burnt ends, you can certainly make them, but it's doubtful that you will want to. You will need a hot charcoal fire, extra long handled tongs, a smoker large enough to accomodate the meat, a large H.D. foil pan large enough to accomodate the brisket, 8-12 hours, smoking wood (We prefer hickory or mesquite), your favorite BBQ rub. -- posted by Smoky Okie

Dueling Pork Butts - Smoked

Tue, 27 Feb 2007 15:50:50 -0500

So named because there are two of them....and because I couldn't think of a better title right now. Yield is estimate depending on the size of your butts and how you'll be serving them. Prep time does not include 4-hour refrigeration period. -- posted by Sandi (From CA)

Beef Pastrami

Sun, 18 Mar 2007 23:27:15 -0400

Since there are so many smokers on the market these days-follow the directions for your smoker using this recipe-it's outstanding! -- posted by DiB's

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

Smoked Lemon-Chipotle Chickens

Fri, 06 Apr 2007 14:36:04 -0400

Southern Living; this one looks complicated, but my husband wants to try it. On a chilly day, the chicken will take longer to cookup to 45 minutes more. Do not skip the step of tying the chicken with string; the more compact the chicken, the better the smoking results. -- posted by ratherbeswimmin'

Smoked Red-Sauced Brisket

Mon, 16 Apr 2007 22:15:11 -0400

We love smoked brisket and we used this recipe about 2 weeks ago and we are still talking about how good it was. If you are pressed for time, you can use regular BBQ sauce instead of the brisket red sauce. The rub makes enough for at least 2 briskets -- if you are only making one, put the rest of the rub in the freezer for the next time. Leftovers are great cooked in sauce and piled on a bun for a sandwich. The database wouldn't let me add teh 2 tbsp. of brisket rub to the mopping sauce or hickory chunks to the recipe ingredient list but that is what we used and what the recipe called for. The recipe originally came from Southern Living. -- posted by Lvs2Cook

Grilled Buffalo Wings

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

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

Elfie's Drunken Chicken

Mon, 21 May 2007 20:50:34 -0400

Great summertime grilling recipe. -- posted by Chef #503034

Blackened Pork Fillets

Fri, 25 May 2007 11:59:35 -0400

Jamie Oliver's grilled blackened pork filets. WOW, these are awesome. -- posted by TJW

Coffee and Spice Smoked Tri-Tip

Mon, 02 Jul 2007 22:48:38 -0400

This is a version of a recipe that was emailed to me by Williams-Sonoma. The recipe called for their coffee and spice rub. Fortunately, I was able to develop an alternative to the purchased rub. Serve this with flour tortillas, Spanish rice and recipe #237848. -- posted by PaulaG

Cinderella Beef Short Ribs

Fri, 06 Jul 2007 16:52:16 -0400

Oh my goodness, these are awesome! From the cookbook, Smoke and Spice. -- posted by Vicki in CT

Smoked Sweet Cajun Pork Loin

Fri, 06 Jul 2007 17:07:48 -0400

A delicious smoked flavor combined with a sweet and tangy glaze. The meat is tender and moist. This was cooked on a propane smoker at 225 degrees for about 2 hours but could be coooked on the grill with a wood chips and a smoker box. -- posted by PaulaG

Cajun Country Smoked Ribs

Fri, 06 Jul 2007 21:00:51 -0400

If you don't have a smoker you can still grill these ribs with the seasoning blend. From the cookbook, Smoke and Spice. -- posted by Vicki in CT

Smoked Beef Brisket With Sauerkraut and Dumplings

Sat, 29 Sep 2007 12:38:30 -0400

Here is our family favorite brisket recipe: This recipe is a combination of cool smoking and good old Pennsylvania Dutch cooking. The smoke flavoring blends deliciously well with the sauerkraut and the dumplings. NOTE: Do not use corned beef brisket, this recipe requires a fresh brisket. Source : Shadows -- posted by Chef Shadows

Honey Smoked Ham

Mon, 08 Oct 2007 18:58:22 -0400

A great flavor added to a precooked ham. -- posted by 607899

Caribbean Jerk Meatloaf

Tue, 16 Oct 2007 21:41:39 -0400

This is a recipe that I went out on a limb and tried for the first time with some friends over. It was a huge hit. My kids even enjoyed it. This is definitely not the crunchy meatloaf you remember from bad potluck dinners as a kid! The jerk spice was a little hard to find, but our local Whole Foods had a great Hot Jerk Spice paste that worked perfectly. -- posted by Smokehouse Specialties

Smoked Brisket

Wed, 24 Oct 2007 23:37:54 -0400

My version of smoked brisket after reading several recipes and talking to several back yard grill masters. This is for a propane smoker with steam pan and smoker box. -- posted by brandgking

Honey, Butter, and Orange Injected Smoked Turkey

Wed, 12 Dec 2007 14:18:58 -0500

My family hardly ever eats turkey anymore that I haven't smoked. I tried this injection at Thanksgiving, and it is the best I've done yet. Enjoy. -- posted by Scotty Moore

Beer Butt Chicken

Thu, 03 Jan 2008 15:18:41 -0500

If you like chicken, this is the best way (my opinion only) to fix it. It keeps it very moist. It will looked burnt, but believe me, it is not. -- posted by RVT

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 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

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 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 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 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 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 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 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 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

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

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

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

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 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

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 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

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

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 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 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

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 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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