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Posts Tagged ‘Smoked’

Barbecue Smoked Sweet Pork Ribs

September 23rd, 2011 User

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Barbecue Smoked Sweet Pork Ribs

Ingredients

1/4 cup salt
1/4 cup white sugar
2 tablespoons packed brown sugar
2 tablespoons ground black pepper
2 tablespoons ground white pepper
2 tablespoons onion powder
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon ground cumin
10 pounds baby back pork ribs

1 cup apple juice
1/4 cup packed brown sugar
1/4 cup barbeque sauce

Directions

Stir together the salt, white sugar, 2 tablespoons brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin in a small bowl to make the dry rub. Rub the spice mixture into the baby back ribs on all sides. Wrap the ribs well with plastic wrap, and refrigerate at least 30 minutes prior to cooking.

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Place the baby back ribs onto the wire racks of the smoker. It is ok if the meat is touching, but to not stack.

Place the racks into a smoker, fill the smoker pan with apple, grape, pear, or cherry chips, and bring the smoker to 270 degrees F (130 degrees C). Smoke for 1 hour.

Stir together the apple juice, 1/4 cup brown sugar, and the barbeque sauce. Brush the ribs with the sauce every 30 to 45 minutes after the first hour. Cook the ribs in the smoker until the meat is no longer pink and begins to “shrink” back from the bones, 3 to 4 hours. Brush the sauce onto the ribs one last time 30 minutes before the ribs are ready to be taken out of the smoker.

Once the ribs are done, wrap them tightly with aluminum foil, and allow to rest 10 to 15 minutes. This will allow the juices to reabsorb into the meat and make the ribs moist.

My love of barbecue extends back to my childhood, and as such I hope you enjoy my selection of recipes. If you would like to find more great tasting barbecue recipes, then head over to Barbecue Party, where you will not only find a great selection of BBQ recipes, but also an invaluable guide on Broil King BBQ grills as well as a mouthwatering selection of delicious barbecue beef recipes.

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Tags: Barbecue, pork, ribs, Smoked, Sweet

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Applewood Smoked Barbecue Chicken Recipe

September 22nd, 2011 User

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Applewood Smoked Barbecue Chicken Recipe

Ingredients

whole chicken
salt and pepper
butter
cajun spice
beer (The darker the better)
Can of chipotle peppers
Generic BBQ Sauce (or make your own)
clove of garlic (crushed and minced)
onion
Hoisin or Char Siu Sauce
honey
soy sauce
red wine
apple Wood chips

Directions

Prepping the grill (gas or propane).

Soak Apple wood chips in apple juice for at least 1 to 2 hours.

Make smoke pouches with a mixture of wet wood and dry (3-1).

Heat one side of grill and throw in the pouch and close lid on high.

When you see smoke, it’s ready.

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Prepping Chicken

Clean and dry chicken.

Rub in Cajun spice, salt, pepper, and butter (inside and out).

Let sit for 1/2 to 1 hour.

Prepare the Glaze

Heat BBQ sauce to a simmer and add the following;

Chopped up the chipotle’s (use accordingly at your descretion)

Peeled and finely chopped the garlic clove

Peeled and finely chopped onion
1/2 cup of Hoisin sauce / Char Siu Sauce
1/2 cup of Honey
1/4 cup of Soy
1/4 cup red wine

Directions

Simmer for 1/2 hour to 45 mins or until the onions are soft and squishy.

USE INDIRECT HEAT to smoke/cook chicken (that means on the side where there is no heat).

Use a Beer can Chicken technique to stand up the bird. Obviously, take a few swigs to clean the pallet.

After about 30 to 40 mins of smoking/cooking, start to turn and baste the bird.

Keep doing this for about 1 1/2 hours (depending on the power of your grill) Don’t let it burn, turn it down if you must.

Poke the bird with a knife in the thigh and look for a clear flow of juice. If juice is clear, it’s ready.

BTW, if there is no more smoke, make another pouch. Make approx. 3 pouches in advance, and keep an eye out for the smoke.

Cooking is my life, having been taught initially by my mother at a very young age, I then moved my career on professionally and now work in a pretigious hotel in Washington D.C. If you enjoy great tasting BBQ food, then I urge you to visit Barbecue Party, where you will find a superb selection of BBQ recipes. You may also like to find out how to make your own homemade barbecue sauce.

Article from articlesbase.com

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Tags: Applewood, Barbecue, chicken, Recipe., Smoked

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Smoked Barbecued Boston Butt

September 21st, 2011 User

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Smoked Barbecued Boston Butt

Ingredients

1 Boston Butt

Southern Succor Rub

1/4 cup ground black pepper
1/4 cup paprika
1/4 cup turbinado sugar
2 tablespoons salt
2 teaspoons dry mustard
1 teaspoon cayenne

Southern Sop

remaining southern succor rub
2 cups cider vinegar
1 cup water
3 tablespoons ground black pepper
2 tablespoons salt
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 tablespoon cayenne

Preparation

The night before you BBQ, combine the rub ingredients in a small bowl. Massage the pork well with about half the rub. Transfer the pork to a plastic bag and refrigerate overnight.

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Before you begin to BBQ, remove the pork from the refrigerator. Pat down the butt with another coating of the rub. Let the pork sit at room temperature for about 45 minutes.

Prepare smoker for BBQing, bring the temp to 200F to 220F and allow the temperature to stabilize properly.

Mix the ingredients for the Southern Sop and warm in a sauce pan.

Transfer the pork to the smoker and cook for about 1.5 hours per pound. Mop the pork about once every hour, coating it thoroughly but not excessively. Just enough is the rule here and it will help your sauce go a fair bit further.

Remove the pork form the smoker and allow it to rest for 15 minutes or so. Pull off chunks of the meat, and either shred or chip them as you like it. Make sure each plate that you serve has some of the darker, chewier Mr. Brown along with the lighter internal meat. Serve with your favorite butt sauce, and enjoy with your favorite beverage and selection of BBQ sides and desserts.

I really hope you enjoy this recipe. If you enjoy Barbecue, and who doesn’t!? Then head over to Barbecue Party, where you will find one of the best selections of Barbecue recipes on the Internet. If your grill is in need of a clean before your BBQ’ing gets into full-swing, take a look at the superb Steven Raichlen 30-Inch Ultimate Grill Cleaning Brush.

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Tags: Barbecued, Boston, butt, Smoked

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Barbecue Smoked Trout

September 16th, 2011 User

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Barbecue Smoked Trout

Ingredients

2 pounds steelhead trout fillets
2 tablespoons olive oil
4 cloves garlic, chopped
1 1/2 tablespoons dried rosemary, crushed
1 cup curing salt
1 quart water
ground black pepper to taste
1 pound alder wood chips, soaked in water or wine

Directions

Rinse the fish fillets and place them in a shallow glass baking dish. Drizzle olive oil over the fish and season with garlic and rosemary. Rub the seasonings into the fish. Cover and refrigerate overnight.

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Dissolve the curing salt in the water and pour into the dish with the fish. Let it marinate for 15 minutes per half inch of thickness, taking care not to marinate for too long or the fish will become laden with liquid.

Meanwhile, prepare your BBQ smoker for a four hour slow burn using charcoal. The temperature should be at 150 degrees F (65 degrees C) before you get started.

Remove the fish from the brine and discard leftover liquid. Place each piece of fish onto a small piece of aluminum foil – just big enough to hold the fillet, and season with pepper to taste. Place them on the rack in the smoker. Sprinkle a handful of the soaked wood chips over the coals or place them into in a heat box.

Cover and allow fish to smoke for 2 hours, adding more wood chips as needed.

Increase the heat in the BBQ smoker (add more charcoal as required) until it hits 200 degrees F (95 degrees C) and let the fish smoke until the internal temperature of the fillets reaches 165 degrees F (72 degrees C). Remove the fish from the BBQ smoker and allow it to rest properly for 20 minutes before serving.

My love of barbecue extends back to my childhood, and as such I hope you enjoy my selection of recipes. If you would like to find more great tasting barbecue recipes, then head over to Barbecue Party, where you will not only find a great selection of BBQ recipes, but also an invaluable guide on Broil King BBQ grills as well as a mouthwatering selection of delicious barbecue beef recipes.

Article from articlesbase.com

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Tags: Barbecue, Smoked, Trout

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Tea Smoked Barbecue Chicken Wings

September 10th, 2011 User

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Tea Smoked Barbecue Chicken Wings

Ingredients:

3 pounds Chicken wings — (16 wings)
3 Cl Garlic
1 tablespoon Ginger root — grated
1 tablespoon Honey
3/4 cup Soy sauce
1/2 cup Sherry
1 cup Brown sugar
1 cup Lapsang souchong tea
Loose Sesame seeds — for garnish

Method:

1. Using a knife, separate the mini drumstick end of the wing and slice through between the joints. Cut the wing tip off and discard. (any good butcher will dot his for you.) Wash the chicken thoroughly and pat dry.

2. Using the metal blade of your processor, finely chop the garlic.
Add the grated ginger root, honey, soy sauce, and sherry, processing for
20 to 30 seconds to blend. Pour the marinade in a 9-by-13-inch baking pan, and add the chicken wings. With a spoon, drizzle the marinade over all the wings. Cover and refrigerate for at least 2 hours, rotating the chicken

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wings at least once.

3. To smoke the chicken, choose a heavy steel or cast iron roasting pan
or skillet with a tight fitting lid. Line the bottom of the pan with heavy
duty aluminum foil. Sprinkle the brown sugar and tea on top of the foil.
Place a cake rack in the skillet, over the sugar and tea mixture, and
arrange the chicken wings on the rack.

Cover the pan or skillet with a lid (or heavy aluminum foil if the lid does not fit snugly). Turn on your kitchen exhaust fan. Turn the burner on high, and leave chicken on high heat for 30 minutes (see Note). Do not remove the lid to check.

Turn off the heat after 30 minutes, and keep the chicken covered another 20 minutes. Smoked chicken will keep for several days if well-wrapped and
refrigerated.

Serves 6 to 8 as an appetizer.

Note: As with any recipe requiring a dish to be cooked at high heat, use
caution. Since this dish does produce smoke, it is imperative to use your
kitchen exhaust fan, and to have a pan or skillet with a tight fitting
lid.

Tips: Smoking with tea is a traditional Chinese approach to preparing chicken. To the Western eye, the darkened skin resembles Cajun-style cuisine. These flavorful, bite-size chicken wings make a delicious appetizer when served plain, or with your favorite mustard, peanut or teriyaki sauce.

I hope you enjoyed this tasty barbecue chicken recipe. If you would like more tantalizing recipe ideas for your next barbecue, head over to Barbecue Party for hundreds of varied and delicious BBQ recipes and much more. They have a wealth of BBQ guides, recipes, how-to’s, hints, tips and reviews, with a BBQ blog that is updated daily, so don’t forget to subscribe to their feed.

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Tags: Barbecue, chicken, Smoked, wings

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Orange and Saffron Barbecue Chicken with Smoked Pepper Sauce

June 7th, 2011 User

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Orange and Saffron Barbecue Chicken with Smoked Pepper Sauce

Ingredients

Large pinch of saffron strands
2 oranges, grated zest only
2 teaspoons fresh thyme, chopped
8 tablespoons olive oil
Salt
Freshly ground black pepper
4 boneless chicken breasts, with skin on
4 red peppers
oil, for brushing
1 small onion, finely chopped
2 plump garlic cloves, crushed
100g Serrano ham, chopped
400g can of chopped plum tomatoes
2 tablespoons fresh parsley, chopped

Preparation

Soak the saffron in 1 tablespoon of boiling salted water for 10 minutes.

Put the orange zest, thyme, saffron with its water, 6 tablespoons of the oil and plenty of seasoning into a bowl and mix very well. Put the chicken breasts into a large shallow dish and pour the marinade over it. Brush the marinade well into the chicken. Cover and leave in the refrigerator for at least 4 hours, turning occasionally.

About an hour before you want to cook the chicken, brush the peppers with oil. Barbecue them over Direct Medium heat until they are evenly charred on all sides, for about 10–12 minutes, turning every 3–5 minutes. Remove from the heat, place in a bag and close tightly.

Leave for 10–15 minutes to steam off the skins. Once cool enough to handle, remove the peppers from the bag and peel away the charred skins. Cut off the tops and remove the seeds, then chop the flesh finely.

Heat the remaining 2 tablespoons of olive oil in a saucepan and cook the onion and garlic for 3–4 minutes until softened. Add the chopped ham and cook for a further 2–3 minutes. Add the peppers and tomatoes, cover and cook for 15 minutes until thickened. Stir in the chopped parsley and some seasoning to taste.

Remove the chicken from the dish and discard any marinade. Season the chicken with salt and pepper and barbecue over Direct Medium heat for 10–12 minutes, turning once. Check the seasoning in the sauce, adjust if necessary and serve with the chicken breasts.

I really hope you enjoy this recipe. If you love Barbecue food, head over to Barbecue Party, where you will find over one thousand of the best BBQ recipes on the Internet. While you are there, why not take a look at their excellent barbecue smoker guide.

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Tags: Barbecue, chicken, Orange, Pepper, Saffron, Sauce, Smoked

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The Tricks to Excellent Smoked Barbecue Salmon

March 31st, 2011 User

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The Tricks to Excellent Smoked Barbecue Salmon

Barbecue salmon is one of those dishes that most people are reluctant to try. Why? It’s because they think there are many challenging steps in getting it carried out. The fact with the matter is that barbecue salmon is fairly easy to cook. You just have to take a few particular steps and you will have succulent salmon in no time. For those of us that like barbecue meat this is a unique treat simply because it is so simple to do. It’s a great alternative with regard to the usual barbecue meat. A distinctive benefit of barbecue salmon is that it is full of omega-3 fatty acids. And also you know that that is good for all of us carnivores.

Salmon cooked and smoked on a barbecue grill or a smoker is delicious. You would like to cook it until the meat is moist and flaky. You will find three essential steps to making perfect barbecue salmon. The first step and extremely key would be to use a light brine solution. Brining is really a process for marinating food in a salt\sugar solution. The brine solution adds moisture to the meat. Since fish is so really easy to ruin you’ve got to take a preventative measure to preserve it from drying out. Brining serves that purpose. One of the tricks to utilizing a brine is to add some flavoring to it. You are able to add all types of spices the brine and it will give your food items a special taste.

The next critical step after brining is to thoroughly dry the fish prior to cooking. The easiest approach to do that’s to let it air dry for about an hour prior to putting on the cooker. To give your fish that exclusive flavor you’ve to use a mild flavored wood for smoking. Applewood is really a favorite but for most people smoking salmon they preferred to use Alderwood.

It’s important to make use of a good high quality fish if you are planning to barbecue. Frozen is okay but fresh is better. You can get some pretty good fresh salmon at the warehouse stores, for example Costco or Sam’s. We have had great success using their product. So do not waste your money purchase to a good quality fish if you are going to go to the lengths of smoking salmon.

In the event you would like to find out much more about barbecue salmon then go to the site below. You are able to find some great recipes for smoking meat and fish.

For Barbecue Salmon click the link for great recipe ideas.

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Tags: Barbecue, Excellent, salmon, Smoked, Tricks

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