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Started By
Message
re: F&DB - Smoker Recipe Project underway
Posted on 3/13/18 at 2:58 pm to Hold That Tiger 10
Posted on 3/13/18 at 2:58 pm to Hold That Tiger 10
sent you a recipe for smoked lobster tails.
1
Posted on 6/19/18 at 8:50 am to Hold That Tiger 10
Hey guys, I will be taking over this project. HTT is no longer posting, but gave me access to edit.
With all the smoking discussions going on here, hopefully this will take off if some guys are willing to contribute.
Ignore the e mail in the OP and just post the recipies here and I will get them added.
With all the smoking discussions going on here, hopefully this will take off if some guys are willing to contribute.
Ignore the e mail in the OP and just post the recipies here and I will get them added.
Posted on 6/19/18 at 9:09 am to oOoLsUtIgErSoOo
Name of recipe: Smoked Jalapeno Poppers
Description: A play on jalapeno poppers prepared in a smoker. This appetizer can be prepared as mild or as spicy as you'd like.
Prep time: 30 minutes
Ingredients:
12 Jalapeno peppers cut in half lengthwise seeded and depithed to your liking
1 package of softened cream cheese
1TB cayenne pepper
24 all beef lil' smokies
12 slices thick cut bacon, each cut in half
your favorite rub
sweet bbq sauce
Cook time: 1 hour at 225 or until bacon looks cooked
Yield: 24 poppers
Instructions:
*Mix cayenne pepper into softened cream cheese and spoon mixture into each jalapeno half until full.
*Place a single smokey into each jalapeno, gently pressing the smokey into the cream cheese mix.
*Lay half pieces of bacon horizonally on a cutting board and place pepper perpendicular. Wrap the pepper in bacon, securing with a toothpick
*Shake rub over the wrapped peppers to taste
*Place in 225-250 smoker for at least an hour but not longer than 2 hours. Apple or hickory wood are great options but any smoke will work.
*Remove poppers and dab each with bbq sauce using a brush.
Description: A play on jalapeno poppers prepared in a smoker. This appetizer can be prepared as mild or as spicy as you'd like.
Prep time: 30 minutes
Ingredients:
12 Jalapeno peppers cut in half lengthwise seeded and depithed to your liking
1 package of softened cream cheese
1TB cayenne pepper
24 all beef lil' smokies
12 slices thick cut bacon, each cut in half
your favorite rub
sweet bbq sauce
Cook time: 1 hour at 225 or until bacon looks cooked
Yield: 24 poppers
Instructions:
*Mix cayenne pepper into softened cream cheese and spoon mixture into each jalapeno half until full.
*Place a single smokey into each jalapeno, gently pressing the smokey into the cream cheese mix.
*Lay half pieces of bacon horizonally on a cutting board and place pepper perpendicular. Wrap the pepper in bacon, securing with a toothpick
*Shake rub over the wrapped peppers to taste
*Place in 225-250 smoker for at least an hour but not longer than 2 hours. Apple or hickory wood are great options but any smoke will work.
*Remove poppers and dab each with bbq sauce using a brush.
Posted on 6/19/18 at 9:17 am to mmmmmbeeer
Thanks. I'll be adding this tomorrow. I also have a few others to add.
Posted on 6/19/18 at 9:22 am to horsesandbulls
quote:
horsesandbulls
If you see this, can you copy and paste that recipe here. I have no way to get into that email you sent it to.
Posted on 6/19/18 at 4:01 pm to Hold That Tiger 10
how do you save the doc?
Posted on 6/19/18 at 4:36 pm to keoki010
Homemade Tasso
10 lb Boston butt, sliced in 1" - 1 1/2" thick pieces
8 Tbl Paprika
6 Tbl Salt
4 Tsp Garlic Powder...
4 Tbl Brown Sugar
2 Tsp Pink Salt (aka Cure #1)
2 Tsp Cayenne pepper
2 Tsp Cinnamon
2 Tbl Black Pepper
2 Tbl Onion Powder
Coat pieces with seasoning, then refrigerate for 3-4 days. Smoke at low temperature (~185°F) until it reaches 155°-165° center temperature.
10 lb Boston butt, sliced in 1" - 1 1/2" thick pieces
8 Tbl Paprika
6 Tbl Salt
4 Tsp Garlic Powder...
4 Tbl Brown Sugar
2 Tsp Pink Salt (aka Cure #1)
2 Tsp Cayenne pepper
2 Tsp Cinnamon
2 Tbl Black Pepper
2 Tbl Onion Powder
Coat pieces with seasoning, then refrigerate for 3-4 days. Smoke at low temperature (~185°F) until it reaches 155°-165° center temperature.
Posted on 6/19/18 at 6:19 pm to keoki010
quote:
how do you save the doc?
Thanks for the recipe. I'll add it, along with a few others tomorrow.
As far as saving it, I'm not 100% sure. I've only saved it on my phone at this point. I'm assuming you are trying to save on a computer?
Posted on 6/20/18 at 8:39 am to latech15
I updated with all new recipes posted.
Added: pork rub, pork belly recipe, jalapeno poppers, and tasso.
It is not showing up as updated on my phone for some reason. If someone checks it and sees/doesn't see it please let me know.
Added: pork rub, pork belly recipe, jalapeno poppers, and tasso.
It is not showing up as updated on my phone for some reason. If someone checks it and sees/doesn't see it please let me know.
Posted on 6/20/18 at 8:40 am to oOoLsUtIgErSoOo
Also I would like to find someone to do a short write up for the charcoal, propane, electric smoker section. Otherwise, I will have to remove it.
We are off to a great start with this. Lets get some more recipes in to add.
We are off to a great start with this. Lets get some more recipes in to add.
This post was edited on 6/20/18 at 8:41 am
Posted on 6/20/18 at 8:57 am to oOoLsUtIgErSoOo
be more specific about this "write-up"
Posted on 6/20/18 at 9:17 am to J Murdah
quote:
be more specific about this "write-up
Just briefly explaining how each works. Pros and cons of each, etc. Whatever the writer wants really, just general info.
If it's all pretty much the same I can just remove the section.
This post was edited on 6/20/18 at 9:18 am
Posted on 6/20/18 at 9:21 am to oOoLsUtIgErSoOo
Another tasso recipe from page 59 of the Recipe Book:
Tasso From Mecca
5 lbs pork butt or thick chops cut into 2 inch x 2 inch strips to whatever length the cut will produce
1 Tbs salt
1 Tbs sugar
5 Tbs fresh black pepper
2 Tbs red pepper
3 Tbs garlic powder
1 Tbs chili powder
2 Tbs onion powder
2 Tbs paprika
1 Tbs gumbo file
Procedure:
Mix all seasonings. Then rub the pork generously on all surfaces, refrigerating (covered) for 2 to 3 days. Crank the smoker and smoke 4 or so hours at 200 + until done at 160 degrees, or so
Tasso From Mecca
5 lbs pork butt or thick chops cut into 2 inch x 2 inch strips to whatever length the cut will produce
1 Tbs salt
1 Tbs sugar
5 Tbs fresh black pepper
2 Tbs red pepper
3 Tbs garlic powder
1 Tbs chili powder
2 Tbs onion powder
2 Tbs paprika
1 Tbs gumbo file
Procedure:
Mix all seasonings. Then rub the pork generously on all surfaces, refrigerating (covered) for 2 to 3 days. Crank the smoker and smoke 4 or so hours at 200 + until done at 160 degrees, or so
Posted on 6/20/18 at 10:00 am to OTIS2
Thank you. Added recipe.
Once we seem to have everything covered I will clean up the table of contents. Tough to keep up with that, as the page numbers change with every recipe added. We will eventually get to the point where I can make it into a nice printable, organized, booklet.
Once we seem to have everything covered I will clean up the table of contents. Tough to keep up with that, as the page numbers change with every recipe added. We will eventually get to the point where I can make it into a nice printable, organized, booklet.
Posted on 6/20/18 at 2:49 pm to oOoLsUtIgErSoOo
Super easy quick and delicious Salmon.
I don't usually like cooked salmon (because people tend to over cook it), but I love salmon sushi and I love smoked salmon because it is not dried out.
Name of recipe: Super easy quick and delicious Salmon
Description: Smoked salmon, skin on.
Prep time: 10 minutes (smoker prep not included)
Ingredients: Fresh salmon (skin on), S&P, Garlic powder, onion powder. (I generally use Lowrey's seasoned salt for the convenience)
Cook time: generally about 20 minutes
Yield: Typical salmon filet will feed 3-4 adults
Preferred wood: I generally use Mesquite with some Hickory or Pecan but you can play around with different fruit woods to suit your own taste
Instructions: Everyone who tastes this loves it, including my youg children. Purchase a whole salmon filet from your butcher (Skin on). Skin on is a must for me as it tends to retain the moisture in the fish and the skin comes out crispy and delicious. I tried it once without the skin and was disappointed.
-Bring smoker up to temp (200 - 220 degrees)
-Rinse and dry whole salmon filet.
-Season filet, meat side (liberal seasoning but not like you are trying to create a bark).
-Place whole filet skin side down in center of smoker.
-cook/smoke covered for approximately 20 minutes
-Remove, eat, enjoy
* can be wrapped in foil and sweatted in a towel to retain heat for 30-45 mins if you are not ready to eat right away.
*Don't forget to try the tasty crispy skin that most will not eat.
*Some like to make sauces to put over this dish. I prefer it just like it is, excellent every time.
* while you have the smoker fires up, grill (do not smoke) some fresh asparagus to go along with this (olive oil, S&P then grill untill lightly charred).
DELISH and EASY!!!!
I don't usually like cooked salmon (because people tend to over cook it), but I love salmon sushi and I love smoked salmon because it is not dried out.
Name of recipe: Super easy quick and delicious Salmon
Description: Smoked salmon, skin on.
Prep time: 10 minutes (smoker prep not included)
Ingredients: Fresh salmon (skin on), S&P, Garlic powder, onion powder. (I generally use Lowrey's seasoned salt for the convenience)
Cook time: generally about 20 minutes
Yield: Typical salmon filet will feed 3-4 adults
Preferred wood: I generally use Mesquite with some Hickory or Pecan but you can play around with different fruit woods to suit your own taste
Instructions: Everyone who tastes this loves it, including my youg children. Purchase a whole salmon filet from your butcher (Skin on). Skin on is a must for me as it tends to retain the moisture in the fish and the skin comes out crispy and delicious. I tried it once without the skin and was disappointed.
-Bring smoker up to temp (200 - 220 degrees)
-Rinse and dry whole salmon filet.
-Season filet, meat side (liberal seasoning but not like you are trying to create a bark).
-Place whole filet skin side down in center of smoker.
-cook/smoke covered for approximately 20 minutes
-Remove, eat, enjoy
* can be wrapped in foil and sweatted in a towel to retain heat for 30-45 mins if you are not ready to eat right away.
*Don't forget to try the tasty crispy skin that most will not eat.
*Some like to make sauces to put over this dish. I prefer it just like it is, excellent every time.
* while you have the smoker fires up, grill (do not smoke) some fresh asparagus to go along with this (olive oil, S&P then grill untill lightly charred).
DELISH and EASY!!!!
Posted on 6/20/18 at 3:23 pm to Sid in Lakeshore
Thanks for your contribution.
I put in a lot of work on it this afternoon. I will get your recipe inputted tomorrow, along with quite a few more.
By Friday I will have a semi completed project. Only thing to add will be recipes that you guys keep adding in. I think it is turning out pretty good.
I put in a lot of work on it this afternoon. I will get your recipe inputted tomorrow, along with quite a few more.
By Friday I will have a semi completed project. Only thing to add will be recipes that you guys keep adding in. I think it is turning out pretty good.
Posted on 6/20/18 at 5:36 pm to Hold That Tiger 10
Can someone look at it and tell me if everything is showing up when you click the link in the OP? It should have recipes under every category up to seafood at this point. Doesn't show up for me on my phone for some reason.
Posted on 6/21/18 at 10:28 am to oOoLsUtIgErSoOo
Link on first page works. Recipes showing up for me. Hyperlinks in TOC also working.
Posted on 6/21/18 at 3:03 pm to Hold That Tiger 10
Johnny's Cilantro-lime-avocado sauce
The was adapted from a recipe I found. A sauce to be used on pulled pork tacos (no BBQ Sauce), brisket tacos, fish tacos, mexican inspired wraps, etc.
1/2 hour prep time
Mexican la crema 12 to 16oz jar
Juice of 4 limes
Zest of 1/2 lime
2 clove garlic, minced
1/2 bunch cilantro, sprouts and tender stem only
2 large or 3 small avocado
3 Cubanelle/ Poblano/ Anaheim or other mild larger seasonal pepper grilled and charred over your choice of wood/briquettes. Place in zip loc bag (15 minutes) and allow to soften. Removed stem portion and skin. If you care for less spice, cut and remove seeds.
Place all ingredients in a food processor or immersion wand, except warm peppers and blend until smooth. Add warm peppers and blend until smooth.
Recipe can be halved for smaller portions.
The was adapted from a recipe I found. A sauce to be used on pulled pork tacos (no BBQ Sauce), brisket tacos, fish tacos, mexican inspired wraps, etc.
1/2 hour prep time
Mexican la crema 12 to 16oz jar
Juice of 4 limes
Zest of 1/2 lime
2 clove garlic, minced
1/2 bunch cilantro, sprouts and tender stem only
2 large or 3 small avocado
3 Cubanelle/ Poblano/ Anaheim or other mild larger seasonal pepper grilled and charred over your choice of wood/briquettes. Place in zip loc bag (15 minutes) and allow to soften. Removed stem portion and skin. If you care for less spice, cut and remove seeds.
Place all ingredients in a food processor or immersion wand, except warm peppers and blend until smooth. Add warm peppers and blend until smooth.
Recipe can be halved for smaller portions.
Posted on 6/21/18 at 3:07 pm to Hold That Tiger 10
Roasted Tomatillo Salsa
Adapted from a Weber Recipe app
1 small yellow onion, cut crosswise into ½-inch slices
Extra-virgin olive oil
8 medium tomatillos, about ½ pound, husked and rinsed
1 medium poblano chile pepper
¼ cup lightly packed fresh cilantro leaves and tender stems
1 medium garlic clove, crushed
½ teaspoon dark brown sugar
½ teaspoon kosher salt
1. Prepare the grill for direct cooking over high heat (450° to 550°F).
2. Lightly brush or spray the onion slices on both sides with oil. Grill the onions, tomatillos, and chile over direct high heat, with the lid closed as much as possible, until lightly charred all over, 6 to 8 minutes, turning once or twice. Transfer the onions and tomatillos to a blender or food processor and place the chile on a work surface. When the chile is cool enough to handle, remove and discard the skin, stem, and seeds. Add the chile to the onions and tomatillos, along with the remaining ingredients. Process until fairly smooth. Taste and adjust the seasonings if necessary.
**Add 1/2 avocado for more creamy texture**
**add roasted tomatoes and jalapeños to make a dark salsa**
Adapted from a Weber Recipe app
1 small yellow onion, cut crosswise into ½-inch slices
Extra-virgin olive oil
8 medium tomatillos, about ½ pound, husked and rinsed
1 medium poblano chile pepper
¼ cup lightly packed fresh cilantro leaves and tender stems
1 medium garlic clove, crushed
½ teaspoon dark brown sugar
½ teaspoon kosher salt
1. Prepare the grill for direct cooking over high heat (450° to 550°F).
2. Lightly brush or spray the onion slices on both sides with oil. Grill the onions, tomatillos, and chile over direct high heat, with the lid closed as much as possible, until lightly charred all over, 6 to 8 minutes, turning once or twice. Transfer the onions and tomatillos to a blender or food processor and place the chile on a work surface. When the chile is cool enough to handle, remove and discard the skin, stem, and seeds. Add the chile to the onions and tomatillos, along with the remaining ingredients. Process until fairly smooth. Taste and adjust the seasonings if necessary.
**Add 1/2 avocado for more creamy texture**
**add roasted tomatoes and jalapeños to make a dark salsa**
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