Author Topic: smoke recipes (Read 5609 times)

Mossy · « **on:** November 20, 2009, 07:56:13 PM »

Since my late season doesn't start until wednesday, and i don't have any game I'm looking for some recipes for store bought meat. There was a place I was stationed in oregon that made smoked hamburgers that were awesome to say the least. Looking for some everyday grocery recipes for smokers besides fish that might hold me over until I get some venison. I love to smoke but have only had the balls to do fish.

dogtuk · « **Reply #1 on:** November 20, 2009, 08:10:58 PM »

Mossy

what kind of smoker do you have is it a hot smoker or a cold smoker i have lots of info for you but need some more info on your equipment there are some links that i posted in the recipes section of the forum check them out i think you will like them

Mossy · « **Reply #2 on:** November 20, 2009, 08:21:20 PM »

Dog,
I have a brinkman gourmet electric smoker. The old lady bought this for me a couple years ago and I've only been able to produce smoked fish. I'm assuming it's a hot smoker

dogtuk · « **Reply #3 on:** November 20, 2009, 08:37:38 PM »

ok thats a great smoker and now you can go to the store and buy a turkey for like 30 cents a pound get a smaller turkey 10-12 pounds and i would split and quarter it spray it with pam cooking oil and flavor then apply a rub of some sort there are lots out there any poultry rub will be fine or just lemon pepper will work to what ever you like
in my smoke i used a frying pan maybe 10 inch and would fill with cherry wood chips the sawdust you can buy it at walmart for like 3 bucks fill the frying pan with chips and pour in a cup of cold water and let the pan sit for an hour so the wood soaks up the water
place the turkey into the smoker top shelf and heat in the smoker for an hour no smoke add the chips i just placed the fry pan on the burner be carefull that you dont break the hot element now let it smoke for 4 hours dont check it just let it do its job after 4 hours check the turkey it should have a temp of 165 when its done if its below that just let it cook longer until you get a temp of 165 pull out of the smoker and eat

if you want to brine the turkey i just buy the hi mountain poultry brine i also inject the turkey with brin i inject the legs thighs and breast and i pump the bird full you can see the skin start to bulge then i let it sit in the brine for 24 hours then i rinse and smoke it
good luck keep me posted on how things go and if you have more questions just ask i will be glad to help

Mossy · « **Reply #4 on:** November 29, 2009, 10:35:20 PM »

great, thanks for the instructions! I'm thinking of starting off small with a smaller chicken. I assume the instructions are pretty much the same except for the time because of size. If I get a deer this week, I'm going to have to stop by the store and get at it. Is cherry the best wood for poultry?

dogtuk · « **Reply #5 on:** November 30, 2009, 05:51:59 AM »

yes chicken is the same as turkey and cherry is good for poultry

TEX-X · « **Reply #6 on:** November 30, 2009, 07:05:02 AM »

Beef brisket: get a 6 pound brisket with good marbling and a good amount of fat on one side.... sprinkle with a little garlic salt and alot of lemon pepper.. put in smoker at 250 degrees over a moderate to heavy mesquite smoke WITH THE FAT SIDE UP. smoke for 3 hours... remove, double wrap in tin foil and finish off in oven @ 250 degrees with fat side up until internal temp reaches 185 to 190.... remove from oven and let meat rest in tin foil for 1 hour... slice and enjoy!

MY FAVORITE: buy a few pounds of jalepenos... slice them in half long ways and remove seeds and the white stuff that connect the seeds to the hull... fill them with cream cheese, place a good chunk of shredded cheddar cheese on it... and wrap with bacon... smoke over a moderate to heavy mesquite smoke at 250 degrees until the bacon is crispy... you will not be disappointed in these... they are always a big hit at my house.

Mossy · « **Reply #7 on:** November 30, 2009, 05:35:53 PM »

Quote from: TEX-X on November 30, 2009, 07:05:02 AM

Beef brisket: get a 6 pound brisket with good marbling and a good amount of fat on one side.... sprinkle with a little garlic salt and alot of lemon pepper.. put in smoker at 250 degrees over a moderate to heavy mesquite smoke WITH THE FAT SIDE UP. smoke for 3 hours... remove, double wrap in tin foil and finish off in oven @ 250 degrees with fat side up until internal temp reaches 185 to 190.... remove from oven and let meat rest in tin foil for 1 hour... slice and enjoy!

MY FAVORITE: buy a few pounds of jalepenos... slice them in half long ways and remove seeds and the white stuff that connect the seeds to the hull... fill them with cream cheese, place a good chunk of shredded cheddar cheese on it... and wrap with bacon... smoke over a moderate to heavy mesquite smoke at 250 degrees until the bacon is crispy... you will not be disappointed in these... they are always a big hit at my house.

Going to have to try all of these when i get the time. I'm the jalapeno guy in the family, I do the same thing on the grill but I shred some cheddar and mix it with the cream cheese. That way with extra, you can just freeze the cheese mixture. But DEFINATELY going to try it in the smoker, thanks!

carpsniperg2 · « **Reply #8 on:** November 30, 2009, 05:38:09 PM »

Quote from: TEX-X on November 30, 2009, 07:05:02 AM

Beef brisket: get a 6 pound brisket with good marbling and a good amount of fat on one side.... sprinkle with a little garlic salt and alot of lemon pepper.. put in smoker at 250 degrees over a moderate to heavy mesquite smoke WITH THE FAT SIDE UP. smoke for 3 hours... remove, double wrap in tin foil and finish off in oven @ 250 degrees with fat side up until internal temp reaches 185 to 190.... remove from oven and let meat rest in tin foil for 1 hour... slice and enjoy!

MY FAVORITE: buy a few pounds of jalepenos... slice them in half long ways and remove seeds and the white stuff that connect the seeds to the hull... fill them with cream cheese, place a good chunk of shredded cheddar cheese on it... and wrap with bacon... smoke over a moderate to heavy mesquite smoke at 250 degrees until the bacon is crispy... you will not be disappointed in these... they are always a big hit at my house.

Mossy · « **Reply #9 on:** December 04, 2009, 06:42:25 PM »

Quote from: TEX-X on November 30, 2009, 07:05:02 AM

Beef brisket: get a 6 pound brisket with good marbling and a good amount of fat on one side.... sprinkle with a little garlic salt and alot of lemon pepper.. put in smoker at 250 degrees over a moderate to heavy mesquite smoke WITH THE FAT SIDE UP. smoke for 3 hours... remove, double wrap in tin foil and finish off in oven @ 250 degrees with fat side up until internal temp reaches 185 to 190.... remove from oven and let meat rest in tin foil for 1 hour... slice and enjoy!

MY FAVORITE: buy a few pounds of jalepenos... slice them in half long ways and remove seeds and the white stuff that connect the seeds to the hull... fill them with cream cheese, place a good chunk of shredded cheddar cheese on it... and wrap with bacon... smoke over a moderate to heavy mesquite smoke at 250 degrees until the bacon is crispy... you will not be disappointed in these... they are always a big hit at my house.

Store didn't have any brisket but did have a sale on good pork loins. I imagine something to the same effect besides the time?

dogtuk · « **Reply #10 on:** December 04, 2009, 07:11:29 PM »

Mossy

put a good coat of yellow mustard on the loin and sprinkle with a good pork rub place into the smoker when the loin temp is 140 pull let it rest for a few min 10 or so then slice and eat

oh and go get some tenderquick at the store it is by the salt and made by morton's then use 1 tablespoon of tenderquick and 1 teaspoon of sugar per pound of loin place into a ziploc bag and into the fridge for 5 days turn everyday on day 5 rinse and soak the loin in fresh water for 30-60 min then place into smoker and smoke until you get a loin temp of 160 pull cool and slice it will be some of the best canadain bacon you can get

Mossy · « **Reply #11 on:** December 04, 2009, 08:21:29 PM »

Quote from: dogtuk on December 04, 2009, 07:11:29 PM

Mossy

put a good coat of yellow mustard on the loin and sprinkle with a good pork rub place into the smoker when the loin temp is 140 pull let it rest for a few min 10 or so then slice and eat

oh and go get some tenderquick at the store it is by the salt and made by morton's then use 1 tablespoon of tenderquick and 1 teaspoon of sugar per pound of loin place into a ziploc bag and into the fridge for 5 days turn everyday on day 5 rinse and soak the loin in fresh water for 30-60 min then place into smoker and smoke until you get a loin temp of 160 pull cool and slice it will be some of the best canadain bacon you can get

gonna do it, I already have tenderquick so I will probably try the other half of the loin for the cb. Thanks again!

TEX-X · « **Reply #12 on:** December 05, 2009, 02:48:35 AM »

Pork loin.. get a pork loin sprinkle with black pepper and then lemon pepper.... put in aluminum foil and lemon pepper marinade made by mcormicks (for about an hour to 2 hours... leave at room temp) smoke at 250 until internal temp is about 120.... wrap in tin foil ( you can place in oven now) cook at 250 until temp of 175 is reached... let rest for 1 hour....slice... pork is by far the most forgiving thing to cook... it is always tender unless grossly over cooked... this is another great his at my house! you can never go wrong with a pork sword!!!

Mossy · « **Reply #13 on:** December 07, 2009, 03:59:12 PM »

Quote from: TEX-X on December 05, 2009, 02:48:35 AM

Pork loin.. get a pork loin sprinkle with black pepper and then lemon pepper.... put in aluminum foil and lemon pepper marinade made by mcormicks (for about an hour to 2 hours... leave at room temp) smoke at 250 until internal temp is about 120.... wrap in tin foil ( you can place in oven now) cook at 250 until temp of 175 is reached... let rest for 1 hour....slice... pork is by far the most forgiving thing to cook... it is always tender unless grossly over cooked... this is another great his at my house! you can never go wrong with a pork sword!!!

Man, I'd like to try all these recipes. If it wasn't around 0 degrees out and windy I'd be all over it. I'm going to have to pick up another loin and get to it when or if it warms up a little bit. Thanks for the recipe!

By the way, I was wondering why one recipe is 140 degrees and the other is 175 degrees? Personal preference?

dogtuk · « **Reply #14 on:** December 07, 2009, 04:20:11 PM »

Canadain bacon only needs to be smoked to 140 because you will finish cooking it by slicing and frying or heating it after you slice it in the microwave or stove if you want to slice and eat it should be brought up to a temp of 160

TEX-X · « **Reply #15 on:** December 07, 2009, 04:51:30 PM »

160 is the minimum temp to kill all the bugs... i bring mine up to 175 to allow the fat to start to break down to make it a bit more tender

Mossy · « **Reply #16 on:** December 12, 2009, 04:27:48 PM »

I got to smoke that pork loin yesterday. It was last minute, some friends came over so I ended up making a kansas city dry rub but it only got to sit for an hour. Smoked to 165, the edges were good but the inside didn't have much flavor. It was very moist but I will be trying the other recipes and marinating for quite a bit longer.

Mossy · « **Reply #17 on:** December 27, 2009, 09:42:26 AM »

For those who haven't tried a smoked turkey before, I highly recommend it! The past few weeks I've done 3 chickens, 2 cornish game hens and for christmas eve I tried a 12lb turkey with a dry rub. I didn't brine it because it already had a solution added. Took around 8 hours and the whole family LOVED it. Some aren't fans of turkey but they sure liked it prepared this way. Thanks again dogtuk. I've taken pictures of all of them so when I get time I might post them up.
Thanks for the advice tex, I threw some poppers in the smoker and they turned out better than on the grill because it softened the jalapenos up a little better.

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Author Topic: smoke recipes (Read 5609 times)

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