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Started By
Message
re: F&DB - Smoker Recipe Project underway
Posted on 3/6/18 at 2:42 pm to Stadium Rat
Posted on 3/6/18 at 2:42 pm to Stadium Rat
I put in some work and added quite a bit of content this afternoon.
Introduction, a guide to smoking, types of wood now has info added. I would like if someone else can cover the charcoal vs propane vs electric smoker section. I've only used charcoal, and don't have much knowledge here (if nobody does it, I will remove the section all together).
Also added some recipes, and other people have more coming. So this will continue to grow. I will update and organize it better as we progress.
In no way am I an expert. Im actually fairly new to smoking, but I've done my homework with hours of reading and tons of smoking. If anyone has anything to add, or thinks that what I typed isn't fitting, let me know. I would rather this be a board wide project, instead of just me.
I have also not proofread anything yet. Just been pumping out info..so don't judge me if the grammar isn't spot on just yet.
Introduction, a guide to smoking, types of wood now has info added. I would like if someone else can cover the charcoal vs propane vs electric smoker section. I've only used charcoal, and don't have much knowledge here (if nobody does it, I will remove the section all together).
Also added some recipes, and other people have more coming. So this will continue to grow. I will update and organize it better as we progress.
In no way am I an expert. Im actually fairly new to smoking, but I've done my homework with hours of reading and tons of smoking. If anyone has anything to add, or thinks that what I typed isn't fitting, let me know. I would rather this be a board wide project, instead of just me.
I have also not proofread anything yet. Just been pumping out info..so don't judge me if the grammar isn't spot on just yet.
This post was edited on 3/6/18 at 2:43 pm
2
Posted on 3/6/18 at 2:54 pm to Hold That Tiger 10
I can toss in some info about using an electric smoker. I have a 40 inch MES Gen 2.5 along with my 18.5 WSM.
I'll take a look at what you wrote up and try to do the same general info.
I'd have a section on stick burners too if we have folks who smoke old school.
I'll take a look at what you wrote up and try to do the same general info.
I'd have a section on stick burners too if we have folks who smoke old school.
Posted on 3/6/18 at 3:00 pm to Centinel
Sounds great.
Posted on 3/6/18 at 4:54 pm to Hold That Tiger 10
updated OP with info on how to turn in recipes.
Posted on 3/6/18 at 5:01 pm to Hold That Tiger 10
need a section on brining, not at first
but it'll need to be in there
but it'll need to be in there
Posted on 3/6/18 at 5:14 pm to carnuba
quote:
need a section on brining, not at first
but it'll need to be in there
That wouldn't be my area. I've brined my chicken once, and didn't notice much of a difference, so I never did it again. Feel free to write something up and I will gladly add it.
Posted on 3/6/18 at 6:09 pm to Hold That Tiger 10
Name of recipe: Alabama White Sauce
Description: White BBQ Sauce first made by Big Bob Gibson in Decatur, AL (North Alabama near Huntsville). This sauce is a vinegar and mayonnaise base perfect on smoked chicken, but also great on pork and meaty fish like shark or swordfish. This is my recipe I got from my dad. Born and raised in Huntsville, so this was a required sauce any time we had smoked chicken.
Prep time: 5-10 Minutes
Ingredients:
2/3 Cup Mayo (I recommend Dukes...and I swear if anyone uses Miracle Whip, I will find out and drag you to the nearest Sonic)
1 TBSP Water
3 TBSP Apple Cider Vinegar
1 TBSP Light Brown Sugar (Turbinado sugar also works)
1 1/2 TSP Fresh Lemon Juice
1 TSP Cracked Black Pepper
1/2 TSP Sea or Kosher Salt (any salt that's not iodized)
1 TSP Garlic Powder
1/4 TSP Cayenne (adjust for heat preference, but a white sauce should not be excessively spicy)
1 TSP Onion Powder
Cook time: Not cooked, but really needs to sit in the fridge for at least 24 hours for the flavors to meld.
Yield: About 1 1/2 Cup
Instructions: Stir together all the ingredients (use a whisk) in a bowl. Move to the fridge.
Description: White BBQ Sauce first made by Big Bob Gibson in Decatur, AL (North Alabama near Huntsville). This sauce is a vinegar and mayonnaise base perfect on smoked chicken, but also great on pork and meaty fish like shark or swordfish. This is my recipe I got from my dad. Born and raised in Huntsville, so this was a required sauce any time we had smoked chicken.
Prep time: 5-10 Minutes
Ingredients:
2/3 Cup Mayo (I recommend Dukes...and I swear if anyone uses Miracle Whip, I will find out and drag you to the nearest Sonic)
1 TBSP Water
3 TBSP Apple Cider Vinegar
1 TBSP Light Brown Sugar (Turbinado sugar also works)
1 1/2 TSP Fresh Lemon Juice
1 TSP Cracked Black Pepper
1/2 TSP Sea or Kosher Salt (any salt that's not iodized)
1 TSP Garlic Powder
1/4 TSP Cayenne (adjust for heat preference, but a white sauce should not be excessively spicy)
1 TSP Onion Powder
Cook time: Not cooked, but really needs to sit in the fridge for at least 24 hours for the flavors to meld.
Yield: About 1 1/2 Cup
Instructions: Stir together all the ingredients (use a whisk) in a bowl. Move to the fridge.
This post was edited on 3/6/18 at 6:19 pm
Posted on 3/6/18 at 6:29 pm to Centinel
Thanks. I left my laptop at work, but will add it first thing in the morning.
Posted on 3/6/18 at 6:42 pm to Hold That Tiger 10
Anyone have skills to make a logo for the book? I just threw up the LSU logo, but that really isn't fitting. Tried a picture of a smoker originally but that looked strange as well.
Posted on 3/7/18 at 7:38 am to Centinel
quote:
Centinel
Your sauce has been added. Thanks for your contribution.
Posted on 3/7/18 at 9:09 am to Hold That Tiger 10
I cleaned it up a bit.
Now I'm just waiting on your all time favorites to add in. Also need some input on a few other sections, but the hard work is mainly done. Just time to fill it up with recipes.
Would getting a sticky be possible on this while we are putting it all together?
Now I'm just waiting on your all time favorites to add in. Also need some input on a few other sections, but the hard work is mainly done. Just time to fill it up with recipes.
Would getting a sticky be possible on this while we are putting it all together?
This post was edited on 3/7/18 at 9:10 am
Posted on 3/7/18 at 9:20 am to Hold That Tiger 10
holy crap man, you have spent a lot of time an effort on this.
It will be great for people like me that are new to the smoking game.
Thanks.
It will be great for people like me that are new to the smoking game.
Thanks.
Posted on 3/7/18 at 9:29 am to Tiger Roux
quote:
holy crap man, you have spent a lot of time an effort on this.
It will be great for people like me that are new to the smoking game.
I'm fairly new to it also. I just jumped in head first and spent a lot of time learning the science of it as well.
I did it partly for new people who were in my situation. So I'm glad it will be useful for at least one person. Also did it partly to try out new recipes, because its quickly become my faborite hobby. Counting down the days until my next smoke Saturday.
Posted on 3/7/18 at 9:34 am to Hold That Tiger 10
While not a recipe, a bunch of mine have been coming from this book.
And they have a continuously updated website that has project smoke episodes. Currently up to 3 seasons. Haven't viewed the website much, but the book is fantastic.
LINK
And they have a continuously updated website that has project smoke episodes. Currently up to 3 seasons. Haven't viewed the website much, but the book is fantastic.
LINK
Posted on 3/7/18 at 9:40 am to BugAC
Jesus, those beef ribs on the cover of that book look phenomenal.
Posted on 3/7/18 at 9:48 am to Uncle JackD
They do. Just bought some from Costco last night. Will be first set of beef ribs I smoke.
Posted on 3/7/18 at 9:57 am to Saskwatch
quote:
They do. Just bought some from Costco last night. Will be first set of beef ribs I smoke
I've smoked ribs once. It was not my favorite. Chicken, brisket, hamburges, pork, you can't make them better than cooking on a smoker. Ribs I have had better. I would like to try them out again though.
Posted on 3/7/18 at 10:06 am to Hold That Tiger 10
here is something i threw together really fast just for an idea. obviously the final would have the watermark removed.
feel free to criticize or request changes, wont hurt my feelings.
Posted on 3/7/18 at 10:13 am to tiddlesmcdiddles
Thats awesome. Love it.
Posted on 3/7/18 at 10:15 am to tiddlesmcdiddles
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