re: Looking for some interesting smoker recipes

Posted by Chucktown_Badger

The banks of the Ashley River

Member since May 2013

31112 posts

Posted on 3/5/17 at 3:36 pm to JoseVargasTX

Target for brisket is 203, right? I don't have the balls to try brisket yet.

Got an 8 pound chicken ready to go on, along with some maple salmon, bacon Brussel sprouts, and bacon wrapped sausage stuffed jalapeños, along with about six chicken thighs. All for me, my girlfriend, and another friend. Leftovers.

Will post before and after pics.

Posted by Chucktown_Badger

The banks of the Ashley River

Member since May 2013

31112 posts

Posted on 3/6/17 at 10:15 am to Chucktown_Badger

Hey guys,

Just reporting back with the output from all the smoking. Everything turned out great.

Salmon was really easy. Covered in rub and pure maple syrup. It was also the quickest cook.

Boneless chicken thighs. I put a piece of onion from the brine in the middle of each.

Bacon wrapped sausage stuffed jalapenos (were awesome) and the brussel sprouts. I smoked the bacon as well, which I drizzled with maple syrup, and I put the sprouts on the bottom rack of the smoker so they caught all the bacon and chicken goodness dripping off.

And the coup de grace, the chicken. I let it sit for about 20 minutes, but when I cut into the breast, a river of juice started coming out. It's amazing what brining does for it.

Lots of leftovers, and I'm fine with that. (And the Badgers stomped Minnesota...great night all around.)

This post was edited on 3/6/17 at 10:21 am

Posted by Chucktown_Badger

The banks of the Ashley River

Member since May 2013

31112 posts

Posted on 5/26/17 at 12:32 pm to malvin

quote:
Tomatoes onions and jalapeños for about an hour. Pull that off and make salsa with it

Going for this idea this weekend, along with about 7 pounds of pork butt. Will report back.

Posted by MorbidTheClown

Baton Rouge

Member since Jan 2015

65890 posts

Posted on 5/26/17 at 1:56 pm to Chucktown_Badger

just saw a guy on carnival eats cut pork belly into chunks, put them on a skewer then wrap each chunk with bacon and smoke them for 2 hours. then finish them on the grill. looked damned good.

Posted by Maggie6d

Member since Aug 2015

425 posts

Posted on 5/26/17 at 4:20 pm to Chucktown_Badger

I love a smoked burger, ground chuck

Posted by Degas

2187645493 posts

Member since Jul 2010

11390 posts

Posted on 5/27/17 at 12:37 am to Chucktown_Badger

Some things I'm really into lately are smoked tomatoes. You halve them cross ways so that you can stick your finger into each compartment under running water to remove the seeds, then cut the seedless tomatoes in half again to obtain wedged quarters. Season with Old Bay or the equivalent ingredients which I do, and smoke for two hours. Let them cool, but while still warm, slip off the skin. Makes killer bruschetta, add it to lentils, salsa and many other things. You can puree it with a blender or food processor, then strain it and incorporate it into a bisque or sauce. The possibilities are endless and the flavor is incredible.

This post was edited on 5/27/17 at 4:48 am

Posted by cave canem

pullarius dominus

Member since Oct 2012

12186 posts

Posted on 5/27/17 at 1:37 am to BoogaBear

quote:
Wrap whole thing with foil.

quote:
Smoke for about 4 hours.

With all due respect you are not smoking anything, might as well save the effort and use the oven, sure it is delicious though, I will try one next time I light the smoker as a side

Posted by Luvpookie

River Ridge

Member since Jun 2012

315 posts

Posted on 5/28/17 at 4:17 am to cave canem

My buddy does cornish game hens. Short brine then pat dry. let sit in fridge for about an hour for crispy skin. Olive oil, season and cook to 165. He swears by them . Takes about 2 1/2 hours to cook.