-Begin Recipe Export-
Title: Fancy Chicken with Cheese
Keywords: Basil, BBQ, Cheese, Chicken, E/Stockett, goat, Pesto, Poultry
Keywords: Smoker
From : Pat Stockett, Sat 21 Jan 95 07:20, Area: COOKING
Source: Smoke & Spice - "Cooking with Smoke, the Real way to Barbecue, on
your charcoal Grill, Water Smoker or Wood Burning Pit"
by Cheryl Alters Jamison and Bill Jamison. The Harvard Common Press,
1994; ISBN 1-55832-060-1 (cloth) --- ISBN 1-55832-061-X (paper)
3-1/2 pound whole chicken
2 to 3 ounces fresh mild goat cheese
1 Tbsp. prepared pesto
8 to 10 basil leaves
Fancy Mop
1 cup chicken stock
1/2 cup white wine
1/2 cup water
2 Tbsp. olive oil
1 Tbsp. prepared pesto
The night before, remove the gunk from the chicken. Massage the chicken
thoroughly with the cheese and and pesto, inside and out, working them as
far as possible under the skin. Insert the basil leaves under the skin.
Place the chicken in a plastic bag and refrigerate overnight.
Prepare the smoker, bringing the temperature to 200 - 220 F.
Remove the chicken from the refrigerator and let it sit at room
temperature for about 30 minutes.
If you plan to baste the chicken, mix together the mop ingredients in a
saucepan. Keep the mop warm over low heat.
Transfer the chicken to the smoker, breast side down. Cook for 3-1/2 to 4
hours, basting the chicken with the mop every 30 minutes. Turn the bird
breast side up about halfway through cooking time. When the chicken is
done, its legs will move freely and the internal temperature should be 180
to 185 F.
Let the chicken sit for 5 to 10 minutes.
-End Recipe Export-
-Begin Recipe Export-
Title: Golden Mustard Barbecue Sauce
Keywords: Artichokes, BBQ, E/Stockett, sauce, Sauces, Smoker
From : Pat Stockett, Sat 21 Jan 95 07:35, Area: COOKING
Source: Smoke & Spice - "Cooking with Smoke, the Real way to Barbecue, on
your charcoal Grill, Water Smoker or Wood Burning Pit"
by Cheryl Alters Jamison and Bill Jamison. The Harvard Common Press,
1994; ISBN 1-55832-060-1 (cloth) --- ISBN 1-55832-061-X (paper)
1 cup white vinegar
3/4 cup prepared yellow mustard
1/2 medium onion, minced
1/3 cup water
1/4 cup tomato puree
1 Tbsp. paprika
6 garlic cloves, minced
1-1/2 tsp. salt
1/2 tsp. cayenne
1/2 tsp. fresh ground black pepper
Makes 2 cups
Mix the ingredients in a saucepan and bring the liquid to a simmer. Reduce
the heat to low and cook until the onions are tender and the mixture
thickens, 20 to 25 minutes. Use the sauce warm or chilled. It keeps,
refrigerated, for a couple of weeks.
Variation. Add a Tbsp. or two of mayonnaise or brown sugar for a
different level of tang.
-End Recipe Export-
-Begin Recipe Export-
Title: Grilled Tenderloin of Pork
Keywords: BBQ, Bon Appetit, E/Bass, Grill, Hickory, Meats, Pork, Rosemary
Keywords: Smoker, Tenderloins
From : Michelle Bass, Thu 19 Jan 95 11:50, Area: COOKING
Source: Bon Appetit
Calories per serving: Number of Servings: 6
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1/3 cup olive oil
1 clove garlic
3 sprigs fresh rosemary
2 1-lb. pork tenderloins
DIRECTIONS ------------------------------------------------------------
Combine olive oil and garlic in jar. Cover and let stand overnight. Pour
olive oil into baking dish. Add rosemary. Place pork in dish and turn to
coat all sides. Set aside at room temperature for 1-1/2 hours, turning
occasionally. Grill for 12-15 minutes, basting and turning frequently or
broil 6 inches from heat source for 15-20 minutes, basting and turning
frequently. Slice into medallions to serve.
This is also good on the smoker. The tenderloins take approximately 2
hours to smoke. Use lots of hickory or mesquite blocks while smoking.
-End Recipe Export-
-Begin Recipe Export-
Title: Ham It Up!
Keywords: BBQ, E/Maddox, Smoker
From : Derek Maddox, Feb-26-91 8:10pm
JP>BTW - I am looking for some different ways to prepare ham, possibly
JP>smoked, candied, barbecued or some such. How do you folks do
JP>it in the South?
The absolute BEST way to cook a ham is in a good pit barbeque. One of
those new electric smokers will do in a pinch. There's just something
about a ham slow-roasted over hickory or oak coals that makes my mouth
water just thinking about it. If you have a smoker (one of the large,
barrel-shaped ones), you're in luck. Just remove the skin from the ham,
and put it in the smoker. Place apple cider, with a little cinnamon and
cloves, in the pan under the ham. If you like, put 1/4 to 1/3 cup good
Tennessee whiskey in the pan as well. Let the ham smoke for several hours
(about 45 minutes per pound). The aroma will drive you wild!
If you don't have a smoker or a good pit barbeque, you'll have to make do
with an oven. I don't cook hams in the oven often, since we get tired of
eating the leftovers. But when I do, this is how I do it. Skin the ham,
and place in a roasting pan fat side up. Score the fat in a diamond
pattern. Stick a whole clove in the center of each diamond. Mix a bit of
cinnamon in brown sugar (sorry, no exact measurements on this one), and
pat the sugar mixture on top of the ham. Bake in 325 deg F oven for about
25 minutes per pound of ham. Baste the ham with apple cider every 30
minutes.
Sorry that the recipes aren't exact, but I learned these from my father.
After you do it a few times, you quit measuring things.
By the way, serve sweet potatoes and fresh cornbread with the ham. Other
vegetables are OK, but sweet potatoes are essential!
-End Recipe Export-
-Begin Recipe Export-
Title: Hickory and Corncob Smoked Maple Ham
Keywords: BBQ, Beer, Coffee, E/Bodle, Ham, Hickory, Maple, Meats, Smoker
Servings:
From : Jim Bodle, 02-07-94, 05:39
On Feb 05 1994 Michelle Bass said to Jim Bodle:
MB> So where is the recipe for that hickory and corn cob-smoked
MB> maple ham, Jim? If you don't have it reduced to a recipe,
MB> I'd love to have you just tell me how you do it.
I don't have a recipe for it. I just do it. Dumb, huh? I bought a
Brinkman smoker because the dang gummint would not let me build a smoke
house. What you do is take a fresh ham, remove the outside rind, but leave
some fat. Now take some maple syrup and inject it in several places in the
ham, as deep as possible. You should use anywhere from a 1/4-1 cup of
syrup, depending on the size of the ham. Set it on a plate and cover with
plastic wrap and put it in the fridge. Now take 2 one pound coffee cans,
fill one with hickory chips and the other with dried corn cob chopped up
in 1/4 inch thick pieces. Leave the corn on the cobs. Fill cans with water
and put the plastic cover on. After about 2 hours, inject more maple syrup
into the ham and put it back in the fridge. That's it for today, now let's
have a beer, this is hard work.
Now then here we go on the next day. First take out ham and inject any
maple syrup that has leaked out back in and add some more. Now we go to
the garage and get the smoker out. DO NOT SMOKE IN GARAGE! Fill the water
pan with hot water and put in smoker. Start your fire or turn the gas on
and fire it up. Put the cover on. Now we go back in the house. This
running back and forth is good exercise. Use 2 layers of heavy aluminum
foil and form it into a 4" x 4" pan. Now, make a second one. Fill one with
hickory and one with corn cob. Take these outside and set on coal's or if
like mine the lava rocks. Set your rack inside, leave cover off and go in
and get ham(s). I do 4 hams at once. Put hams in smoker and put cover on.
Now, get a lawn chair off the garage wall and open it up. Run into the
house and get a cold beer.
When smoke starts coming out of the top of the smoker, turn heat down. You
want just enough heat to keep the chips smoking. Now for the next 5-6
hours we are going to be busy running back and forth for beer, watching
the smoke and beating the neighbors back. Hey, I told you it was hard
work. Check the water once in awhile and you may have to add a few more
chips. I have this down to where I don't need to add chips, but have to
add water once. Hams must be placed in smoker so they are not touching.
Smoke should flow around all sides of ham.
After 5-6 hours, depending on ham size, remove 3 of the hams. Take inside
and allow to cool in refrigerator. Might as well have a beer since we are
in the house and save a trip. Turn the heat up slightly on the smoker
cause we want to eat this ham today. It will take about another 1-1 1/2
hours to finish. So let's have a beer and I'll tell you what to do with
the hams that are in the house. When cool, double wrap with butcher paper.
Put them in the freezer, for later use this winter. while wrapping take a
good sniff, ahhhhhhh such aroma. Look at that color will ya? Beautiful and
no dang preservatives, salt or water added. Real smoked ham!
Now, then shut smoker down and remove last ham. Allow to cool about 1/2
hour before cutting. Now we will take this left over water and skim the
grease off the top. Good, now we run it through a strainer and get out any
pieces of fat that may have fallen in. That's it, here taste. Did you ever
taste stock like that before? Good, huh? We will freeze some of this in
ice cubes trays and small containers for soup later on. Now, let's eat!
Want another beer? Ohhhhhh. delicious, sweet mapley and you can taste that
sweet corn. Life don't get much better! When we use the hams in the
freezer they will be even better. Just bake them as you would a normal
ham, but cooking time will be much shorter. Now then run out and clean up
the smoker and put it and the chairs away. Hey! I'm the teacher here and
teach don't clean. Students clean!
-End Recipe Export-
-Begin Recipe Export-
Title: High Plains Jerky
Keywords: BBQ, beef, E/Stockett, Preserving, Smoker
From : Pat Stockett, Sun 16 Oct 94 06:11, Area: HOME_COOKING
Source: Smoke & Spice - "Cooking with Smoke, the Real way to Barbecue, on
your charcoal Grill, Water Smoker or Wood Burning Pit"
by Cheryl Alters Jamison and Bill Jamison. The Harvard Common Press,
1994; ISBN 1-55832-060-1 (cloth) --- ISBN 1-55832-061-X (paper)
1 pound top round steak
Marinade:
1/2 cup Worcestershire sauce
1/2 cup soy sauce
1/4 cup brown sugar
4 garlic cloves, minced
2 tsp. fresh ground black pepper
2 tsp. ground dried red chile, preferably New Mexican or ancho
1 tsp. onion powder
Serves 6 to 8 as a snack
About 2 hours before you plan to barbecue, place the meat in the freezer
to make slicing it easier. After 30 to 40 minutes, remove the meat from
the freezer and slice it as thin as you can with a good sharp knife. Trim
the meat of all fat.
Combine the marinade ingredients in a lidded jar. Place the meat in a
plastic bag or shallow dish and pour the marinade over it. Marinate for
about 1 hour.
Prepare the smoker for barbecuing, bring the temperature to 200 to 220F.
Remove the meat from the refrigerator, drain it, and let it sit at room
temperature for 10 to 15 minutes.
Transfer the meat to a sheet of heavy-duty foil, separating the pieces.
Place the meat in the coolest part of your smoker and cook until the meat
begins to blacken, about 45 minutes. Wrap the foil loosely over the meat
and continue barbecuing for another 1 to 1-1/4 hours, until well-dried.
Remove the jerky from the smoker and let it cool to room temperature
before serving. Refrigerate any leftovers.
-End Recipe Export-
-Begin Recipe Export-
Title: Hot-Smoked Trout
Keywords: BBQ, E/Ceideburg, F/STEPHEN, Filets, Fish, Smoker, Trout
Servings: 4 servings
Source: article by Jay Harlow, The San Francisco Chronicle, 7/1/92.
From : Stephen Ceideburg; File/STEPHEN.TXT
1 Red-meated trout, 2 to 3 pounds
2 ts Kosher salt
2 ts Sugar
1 c (approximately) hardwood smoking chips (preferably alder
or fruitwood)
Filet the fish (or have the fishmonger do it), leaving the skin on. If you
want a completely boneless filet, use tweezers or clean needle-nose pliers
to remove the dozen or so pin bones running down the middle of the filet
near the head end. Place the filets skin side down in a glass or stainless
steel baking pan or other deep dish.
Combine the salt and sugar and sprinkle a generous layer all over the
fish, more thickly on the thickest part of the meat, a little less on the
tail and edges. Use about a tablespoon in all for a 2-pound fish, the full
amount for a 3-pounder. Cover and refrigerate 8 hours to overnight.
Drain off any juices that have collected in the pan. Add cold water to
cover, let stand 15 minutes, drain, and repeat. Drain well and pat dry
with paper towels. For a smoother surface, lay the filets on a wire rack
in a cool, breezy place for 15 minutes to dry.
Build a small charcoal fire (10 to 12 briquets) at one edge of a covered
grill and let it burn down until covered with gray ash.
Meanwhile, soak 1/2 cup of the smoking chips in water. Cover the grill and
adjust the vents on the top and bottom to maintain a temperature of about
200 degrees F. Drain the chips and add them to the coals; replace the
grill with one handle nearest the fire, to facilitate adding smoking
chips. Lay the filets on the opposite side from the fire, with the
thickest parts nearest the heat. Cover and cook until the fish is opaque,
30 to 40 minutes. Add some dry smoking chips to the fire every 15 minutes
or so to maintain smoke and heat. Serve hot or cold.
PER SERVING: 285 calories, 36 g protein, 0 g carbohydrate, 15 g fat (3 g
saturated), 105 mg cholesterol, approximately 240 mg sodium, 0 g fiber.
-End Recipe Export-
-Begin Recipe Export-
Title: Jiffy Smoked Fish Patties
Keywords: BBQ, E/Pierce, Fish, Smoker
From : Joann Pierce, May-12-90 7:09am
2 C. flaked fish (canned or leftover)
2 Beaten eggs
1 C. bread or cracker crumbs
1 T. minced onion
Dash salt and pepper to taste
Place fish in greased baking dish that will fit easily into the smoker
Separate fish evenly over the bottom with a fork and put uncovered in the
smoker for one hour. Allow to cool and combine fish with rest of
ingredients Mix completely. Mold into patties and fry in hot butter or
bacon grease until golden brown. These will also go over great on toast
with a white sauce or make up a smoked fishburger with all the trimmings.
-End Recipe Export-
-Begin Recipe Export-
Title: Kingly Salmon
Keywords: BBQ, E/Stockett, Fish, Salmon, Smoker
From : Pat Stockett, Sat 11 Feb 95 07:00, Area: COOKING
Source: Smoke & Spice - "Cooking with Smoke, the Real way to Barbecue, on
your charcoal Grill, Water Smoker or Wood Burning Pit"
by Cheryl Alters Jamison and Bill Jamison. The Harvard Common Press,
1994; ISBN 1-55832-060-1 (cloth) --- ISBN 1-55832-061-X (paper)
Kingly Rub:
1/4 cup dried dill
1/4 cup brown sugar
2 tsp. kosher salt
2 tsp. fresh ground black pepper
3 pound to 3-1/2 pound salmon tail section, boned and butter flied
Kingly Mop (optional)
Remainder of Kingly Rub
1 cup cider vinegar
1/4 cup oil, preferably canola or corn
Serves 8
The night before, combine the rub ingredients. Open the fish flat and rub
spice mix into the opened fish using about 2/3's of the rub. Fold the
salmon back to the original and place in a plastic bag and refrigerate
overnight.
Prepare the smoker for barbecuing, bringing the temperature to 180 to
200-F.
Remove the salmon from the refrigerator and let sit at room temperature
for 30 minutes.
If you plan to mop, make it up and warm it in a saucepan over low heat.
Transfer the salmon to the smoker, skin side down, placing the fish as far
from the heat as possible. Cook for 50 to 60 minutes, mopping it after 10
and 30 minutes or as appropriate. It should flake easily when done. It
will fall apart easily.
-End Recipe Export-
-Begin Recipe Export-
Title: Kona Sportsman's Smoked Chowder
Keywords: BBQ, Chef, E/Johansson, Fish, Smoker, Soups
From: Sherree Johansson, Sun 16 Oct 94 07:58, Area: COOKING
Servings: 12
Source: The National Culinary Review, Feb'94
Second Prize 1991-1992 Stafford T DeCambra, CCE, AAC Chefs de
Cuisine Association of Hawaii, Kona-Kohala Chapter.
4 ears fresh corn, cleaned
2 ounces butter
1/4 cup onions, medium dice
1/4 cup celery, medium dice
1/4 cup leeks, medium dice
1/4 cup carrots, medium dice
1/4 cup red pepper, medium dice
1/4 cup green pepper, medium dice
1 pound potatoes, skin on, medium dice
2 cloves garlic, minced
1 teaspoon dried thyme leaf
2 ounces all-purpose flour
2 1/2 quarts strong fish stock, hot
2 pounds smoked marlin, medium dice
(or any other type of smoked, firm fish)
2 quarts heavy cream
8 ounces Grey Poupon Dijon mustard
Method: Place cleaned ears of corn in smoker and smoke for 20 minutes or
until dark brown. Remove kernels from ears; set aside. In a heavy 8-quart
sauce pot over medium heat, melt butter. Saute all vegetables, except
corn, along with thyme for about 3 to 5 minutes. Add flour, stirring
until well blended and evenly cooked, about 2 to 3 minutes. Remove from
heat. Stir in hot fish stock and simmer for 10 minutes; add fish and
heavy cream and simmer 5 minutes more. Finish with Dijon mustard and
smoked corn.
-End Recipe Export-
-Begin Recipe Export-
Title: Lightning Mop
Keywords: BBQ, E/Stockett, grill, Sauces, Smoker
From : Pat Stockett, Thu 13 Oct 94 08:03, Area: COOKING
Source: Smoke & Spice - "Cooking with Smoke, the Real way to Barbecue, on
your charcoal Grill, Water Smoker or Wood Burning Pit"
by Cheryl Alters Jamison and Bill Jamison. The Harvard Common Press,
1994; ISBN 1-55832-060-1 (cloth) --- ISBN 1-55832-061-X (paper)
Good on Turkey Breast:
3 cups chicken or turkey stock
1/2 cup oil, preferably canola or corn
1/4 cup minced pickled jalepenos
1/4 cup jalepeno jelly
Makes about 4 cups.
Combine the ingredients in a saucepan. Heat the mop and use it warm.
-End Recipe Export-
-Begin Recipe Export-
Title: Liquid Smoke - Use in Smoker
Keywords: BBQ, E/Douville, Smoker
From : Richard Douville, Fri 23 Sep 94 00:28, Area: COOKING
As the Liquid Smoke I use is very intense, it is used in relatively small
quantities. For example:
A single teaspoon can be placed in the water pan/catch pan of an outdoor
smoker (along with all of the herbs, onions, water, etc., to boost flavor
and smokiness.
A single teaspoon can be used to add an unusual flavor to about a gallon
of pre-mixed Bloody Marys.
Outdoor Smoker Pan Solution:
2 onions, halved
1 celery bottom (the root end that is normally thrown out)
1 Tablespoon dried thyme
6 garlic cloves, smashed
3 Tablespoons Angostura or Peychaud Bitters
1 to 2 teaspoons Liquid Smoke
Water to cover
Place all ingredients in the water bowl of an outdoor smoker, before
smoking your fowl, beef, pork, etc. The aromatic liquid left in the pan
may be strained off, defatted somewhat, then used to make a very smokey
gravy BASE for your cooked foods.
-End Recipe Export-
-Begin Recipe Export-
Title: Little Devils
Keywords: Appetizers, BBQ, E/Stockett, Nuts, Peanuts, Smoker, Tabasco
From : Pat Stockett, Fri 28 Oct 94 05:34, Area: COOKING
Source: Smoke & Spice - "Cooking with Smoke, the Real way to Barbecue, on
your charcoal Grill, Water Smoker or Wood Burning Pit"
by Cheryl Alters Jamison and Bill Jamison. The Harvard Common Press,
1994; ISBN 1-55832-060-1 (cloth) --- ISBN 1-55832-061-X (paper)
2 cups raw peanuts
1/2 cup (yes cup) Tabasco or other hot pepper sauce
Peanut oil
salt to taste
Combine the peanuts with the Tabasco in a small bowl. Let the nuts sit in
the sauce for about 30 minutes.
Prepare the smoker for barbecuing, bringing the temperature to 200 F to
220 F.
Select a smokeproof dish that will hold the peanuts in a single layer.
Thickly coat the dish with the oil. Add the peanuts, stir them, and
sprinkle with salt.
Place the peanuts in the smoker and cook until the peanuts are well
browned and dry, 50 to 60 minutes. Check the nuts toward the end of the
cooking time to avoid burning.
Transfer the peanuts to absorbent paper to cool. Serve immediately or
keep in a covered jar for several days.
-End Recipe Export-
-Begin Recipe Export-
Title: Maple Glazed Ham
Keywords: BBQ, Cherry, Cider, Country ham, E/Towner, Ginger, Glazes, Maple
Keywords: Meats, Pineapple, Smoker
FROM : Fred Towner, Feb 28 91 7:32pm
Servings: 10
1 bone in ham -(shank or butt) 5 to 7 lbs
1 1/2 cup maple syrup
1 tsp ginger
1/4 tsp nutmeg
1/2 tsp allspice
16 cloves - whole
pineapple slices - canned
Maraschino cherries
Use a fully cooked whole, shank or butt ham increasing cooking time for
larger whole ham. If a country ham is used soak it in water or apple
cider (for a sweeter flavor) a few hours or overnight to remove some of
the salty taste.
Remove thick skin if a strong smoke flavor is desired. Trim fat leaving
no more than 1/2 inch thick covering. Score ham. Combine syrup, ginger,
nutmeg and allspice. Place ham in a large dish and baste with syrup
mixture. Let the ham stand in syrup for 1 to 2 hours or until it reaches
room temperature; baste frequently with syrup. When ready to smoke, remove
ham from dish, stud with cloves and place on smoker grid. Baste with
syrup at least twice while smoking. Before last hour of smoking decorate
with canned pineapple slices and cherries, baste again. If using a meat
thermometer, fully cooked ham should reach an internal temperature of from
130 F to 140 F. Make certain the thermometer is not touching the bone.
Charcoal - use 7 - 8 pounds charcoal, 3 quarts hot water, 3-4wood sticks
and smoke 2-1/2 to 3-1/2 hours.
Electric - use 3 quarts hot water 3 - 4 wood sticks and smoke 2 to 3
hours.
-End Recipe Export-
-Begin Recipe Export-
Title: Marinade for Smoking Salmon
Keywords: BBQ, E/Laxton, Fish, Salmon, Smoker
Servings:
From : Cleo Laxton, Mon 18 Jul 94 18:35, Area: COOKING
1/3 c. sugar, 1/4 c non=iodized salt, 2 C soy sauce, 2 c water, 1/2 tsp
onion powder, 1/2 tsp garlic powder, 1/2 tsp pepper, 1/2 tsp tabasco
sauce, 1 c dry white wine.
Brine salmon chunks 8 or more hours, keeping refrigerated. (I do them
overnight.) Fill flavour pan with hickory, alder or mix 2/3 apple with
1/3 cherry. Use 2 to 3 panfuls. Leave in the smoker until drying is
completed. This may take 12 hours, depending on the thickness of the
meat. Place largest and thickest chunks on the bottom rack.
I also can my salmon in the 1/2 pt jars after I have smoked it or I freeze
it.
-End Recipe Export-
-Begin Recipe Export-
Title: Marinated Beef Brisket, Texas Style
Keywords: BBQ, Beef, E/Bass, Marinades, Meats, Smoker
Servings: 10
Source: "Marinades" by Jim Tarantino
From: Michelle Bass, Sun 01 May 94 13:31, Area: COOKING
Texas Dry Rub - see recipe
1 Tbsp fresh lime juice
1 1/2 Tbsp Madeira wine
3 Tbsp olive oil [use extra-virgin]
1 whole beef brisket - 4 to 5 pounds
Combine the rub, lime juice, Madeira and olive oil in a blender. Process
until it becomes a smooth paste. Or combine the ingredients in a small
nonreactive bowl and stir into a paste. Scrape the paste from the blender
or bowl.
With your hands lightly oiled, rub the paste into the brisket, coating
both sides well. Cover the brisket with clear food wrap and marinate for
a minimum of 36 hours in the refrigerator.
Remove the brisket from the refrigerator and let it sit at room
temperature (for about 1 hour) before you begin to cook.
TO COOK OUTDOORS, use a covered kettle grill or water smoker. In a kettle
grill, indriectly cook the brisket over a water pan containing a basting
liquid of water, orange juice, wine or something similar for about 2 hours
per pound, refreshing the coals with damp smoking chips every couple of
hours. The brisket should have a dark crust when finished. If you are
using a water smoker, follw the manufacturer's instructions. Remove the
brisket from the grill and let it stand for 10 minutes before slicing.
TO COOK INDOORS, preheat the oven to 200F. Put the brisket in a roasting
pan and place in the center of the oven. Roast for 2 hours per pound,
undisturbed. Remove the brisket from the roasting pan and let stand for 10
minutes before slicing. If you like, combine the pan juices with some
warm barbecue sauce for serving.
To serve, slice the brisket across the grain. Place overlapping slices on
a large platter, drizzle with barbecue sauce and garnish with grilled red
onions rings.
Yield: 10 to 12 servings.
Author's note: The trick behind a perfectly moist beef brisket is slow,
even heat or smoke. If you have a water smoker and access to mesquite
chips or hard wood, Texas beef brisket takes on added depth. But you can
get nice results indoors with your own oven. The Texas Dry Rub becomes
the basis of a smoky, savory paste. Serve the brisket with your favorite
barbecue sauce, a side of coleslaw and a garnish of sliced, grilled red
onions.
Note from me: We us this recipe on a 3.25 pound eye of round roast and
marinate in the refrigerator for 72 hours or more. Delicious! The rub
iss very hot, so I rub it off the roast before slicing so there is no
overkill on heat. We usually serve two sauces on the side: homemade BBQ
sauce and horseradish sauce. Great with baked beans and homegrown tomato
salad!
-End Recipe Export-
-Begin Recipe Export-
Title: Mooney's Sticky Monster Bones
Keywords: BBQ, E/Johnsen, Frozen, Marinades, Meats, Smoker
Servings: 2 servings
From : Annette Johnsen, Sun 26 Mar 95 05:39, Area: COOKING
5 lb Meaty beef ribs
1 10 1/2 oz can beef broth
Dry rib seasoning
Barbecue sauce
Marinade
1 c Mesquite flavored bar-q sauc
1/4 c Apple cider
Combine marinade and marinade meat in refrigerate over night. To freeze
put meat and marinade in ziploc and refrigerate the night before grilling.
Set up grill use hickory chunks of wood and pour beef broth on drip pan
and add dry rib seasoning.
Remove ribs from marinade and drain and liberally add barbq seasoning.
Place the ribs on grill over the drip pan and smoke 2 1/2 to 3 hours. Add
barbq sauce at least two to three times during the final hour. Will hold
nicely in 200 degree oven for several hours if covered. Serve with extra
sauce.
Typed by Annette Johnsen
Source Kansas City Barbq Society
-End Recipe Export-
-Begin Recipe Export-
Title: Perfect Picnic Rub
Keywords: BBQ, E/Stockett, pork, Rubs, Smoker
From : Pat Stockett, Thu 05 Jan 95 05:43, Area: COOKING
Source: Smoke & Spice - "Cooking with Smoke, the Real way to Barbecue, on
your charcoal Grill, Water Smoker or Wood Burning Pit"
by Cheryl Alters Jamison and Bill Jamison. The Harvard Common Press,
1994; ISBN 1-55832-060-1 (cloth) --- ISBN 1-55832-061-X (paper)
5 Tbsp. ground black pepper
1/4 cup turbinado sugar
3 Tbsp. paprika
2 Tbsp. salt
1 Tbsp. dry mustard
2 tsp. onion powder
1 tsp. cayanne
-End Recipe Export-
-Begin Recipe Export-
Title: Proffitt's Lamb Leg
Keywords: Anchovy, Basil, BBQ, Calvert, Lamb, Meats, Oregano, Pine nuts
Keywords: Roasts, Smoker, Spinach, Try
Servings: 4
Source: Calvert's Mustard Cookbook
Time: 02:00
5 lb. leg of lamb, butterflied and pounded 1-inch thick
2/3 cup dry red wine
2 tbs. fresh lemon juice
1/2 cup olive oil
2 tbs. Calvert's Cedar Street Basil Mustard
FILLING:
1 lb. rocotta cheese
2 1o oz. pkgs. frozen chopped spinach, thawed,squeezed dry
6 scallions, chopped
1 egg, beaten
1 cup pine nuts
1 tsp. oregano
COATING:
1/2 cup Calvert's Cedar Street Basil Mustard
3 tsp. anchovy paste
2 cloves garlic, minced
Marinate leg of lamb overnight, using Calvert's Cedar Street marinade for
beef. Make filling by combining the next 6 ingredients and mixing well.
Spread inside of flattened lamb leg with filling, keeping it in the
center. Roll the lamb around the stuffing and tie with twine at 1-1/2-inch
intervals. For smoking, use a grill with a cover. Use hard wood or
mesquite as fuel. Build a hot fire that is no longer flaming. Sear lamb
until brown on all sides. Place lamb on platter until fire cools slightly,
and spread with coating. More coating should be brushed on during smoking.
Add lamb and smoke for approximately 1 hour with cover on, turning often.
Test lamb for doneness (should be pink). Let stand 10 minutes before
removing string and slicing into filled rounds.
-End Recipe Export-