Food Smokers and Smoking Tips/Tricks/Techniques

A lot of whiskey post here lately. Need more (Texas) beer. How about beer aged in Scotch and Bourbon barrels.

 

I have 2 package and of short ribs from my quarter beef. Anyone have any good recipes for them?

 

cant even raise one for that price!

 

Ya ya ya

 

Not satisfied with the heat level of my jalapeno jerky, habanero jerky or bhut jolokia jerky its time to turn it up to 11

Todays trial run:

5.49lbs of eye of round trimmed
15g dried bhut jolokia (approximately 20 dried peppers)
15g dried habanero (approximately 30 dried peppers)
15g dried jalapeno
15g dried crushed red pepper
15g of black pepper
25g of Texas Pete hot sauce
100g of honey
15oz Worcestershire sauce
12oz lite soy sauce
5 tsp of cure #1

1. All the dry ingredients excluding the cure are ground to as fine a powder as possible.
2. Mix all the dry ingredients above with honey, Texas Pete and Worcestershire sauce in a jar and shake until thoroughly mixed. Let sit for 1 to 2 hours to allow peppers to re-hydrate.
3. Slice the meat into 1/8 to 1/4" strip and place in non-reactive pot and/or dish
4. Mix the soy sauce and cure into the rest of the marinade and stir well.
5. Pour marinade over meat slices and mix thoroughly until all the slices are coated w/ marinade.
6. Place in refrigerator for 12 to 24 hours stirring once or twice more.

 

Your butthole is gonna hurt

 

4000+ posts since I last checked this thread. Yea, ain’t been around lately...

I need some ideas/recipes for side dishes. (links to specific posts would be great!)

Cooking for Husbands department. Entree will be simple, grilled burgers and brats. I need ideas for sides that could be smoked. (Or not, not particular, just need to feed a crew) Or a small entree-like food. I’ve got access to a big gas grill for the meats and I’ll have my GMG to smoke with.
I estimate 20-30 people.

 

Back few pages is a whole chapter on smoked mac and cheese and beans with recipes.

 

I’ve seen some smoked Mac and cheese on here that looks amazing.

Maybe someone can chime in who has done it. Maybe @Cold Iron?

 

Off to search for it. (Normally I do search, it’s just a tad more difficult when youve only got a phone. )

 

I've made a few batches lately.

Try around pages 1404-1406 ish

 

How much work do you want to put into it?
I once made individual fattys that were like a 3 bite appetizer. Took a bit to make enough for the Party Garage.

Smoked meatballs stuffed with cheese are also time consuming but totally loved

 

https://www.smoking-meat.com/august-15-2013-smoked-mac-and-cheese-with-bacon-and-pulled-pork

 

http://concoxtions.blogspot.com/2015/07/appetizer-fatties.html?m=1

 

All y’all are the bomb! Prep time is not an issue. I just have to be ready to feed all of them in about 2 hours, 30 minute lunches each... I expect them in waves.

 

https://www.smokingmeatforums.com/threads/dutchs-wicked-baked-beans.50945/ @Misplaced Nebraskan cooks these all the time

 

@Misplaced Nebraskan has been doing smoked Mac n Cheese. If you want another entree Fatties and great. Tons of recipes out there for them. Usually it’s pretty easy though.

Take 1 lb ground meat (like breakfast sausage) and spread it out in a 1 gallon ziplock to a nice thin consistency

Cut bag open and place meat on a large sheet or two of plastic wrap. Place desired ingredients in the middle (breakfast theme eggs, bacon, ham, grilled onions, cheese)

Roll back the meat on top of the ingredients from one side then the other.

Grab hold of the ends of the plastic wrap and roll entire fatty towards you multiple times until it all nice and compacted.

Store in fridge while you make up the bacon weave on more plastic wrap.

Once bacon weave is ready remove the previous plastic wrap and place the meat chub in the middle of your weave and bring ends together. Pull up ends of plastic wrap and again and roll it all nice and tight.

Put in fridge to setup.

You can add some rub to it if you like.

Once you remove smoke it at about 225 until done. Mine are usually 2-4 hours depending on their size.

 

Doing two pork shoulders (16lbs total) 230degrees, started at 5 am, and two racks of ribs (3-2-1 method) today for my house warming party. On top of other grilled foods. Saving the drippings to mix in with pork, I don’t normally do that but trying something new!

 

@Cuffs
Here you go. Recipes at top and more pics after that post.

 

Just a butt for a football gathering this evening. Nothing special.