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Started By
Message
Looking for some interesting smoker recipes
Posted on 3/4/17 at 12:34 pm
Posted on 3/4/17 at 12:34 pm
Hey Guys,
I'm thinking of firing up the smoker tomorrow to BBQ some chicken, but was looking for some other interesting things to try out that I haven't done before. Last time I went with pulled pork, and copycatted someone on here with some bacon wrapped chicken. Have also done bacon, beef jerky, sausage, potatoes, tried brisket once, ribs, etc. But anyone got any interesting ideas that won't need 8 hours on the smoker?
Was thinking about trying a sausage stuffed, bacon wrapped jalapeno pepper thing, but need to figure out the details.
I'm thinking of firing up the smoker tomorrow to BBQ some chicken, but was looking for some other interesting things to try out that I haven't done before. Last time I went with pulled pork, and copycatted someone on here with some bacon wrapped chicken. Have also done bacon, beef jerky, sausage, potatoes, tried brisket once, ribs, etc. But anyone got any interesting ideas that won't need 8 hours on the smoker?
Was thinking about trying a sausage stuffed, bacon wrapped jalapeno pepper thing, but need to figure out the details.
12
Posted on 3/4/17 at 12:35 pm to Chucktown_Badger
What kind of smoker do you have?
This post was edited on 3/4/17 at 12:36 pm
Posted on 3/4/17 at 12:42 pm to Burt Reynolds
Just a pretty straight forward masterbuilt propane smoker.
Posted on 3/4/17 at 1:20 pm to Chucktown_Badger
Posted on 3/4/17 at 1:39 pm to Chucktown_Badger
If you have a Costco membership, go get a large slab of pork belly. Season like you do baby back ribs and vacuum seal over night.
Smoke for about 3 hours, to desired temp. These were already sliced into about 1.5" strips, but they also have whole slabs.
When it was near done (about 30 minutes left) I brushed them with a honey, brown sugar, & apple cider vinegar mixture.
Smoke for about 3 hours, to desired temp. These were already sliced into about 1.5" strips, but they also have whole slabs.
When it was near done (about 30 minutes left) I brushed them with a honey, brown sugar, & apple cider vinegar mixture.
This post was edited on 3/4/17 at 2:02 pm
Posted on 3/4/17 at 1:48 pm to Chucktown_Badger
I like to make boudin balls with a cube of pepper jack cheese in them, put them on a rack (no breading of course) and get a couple hours smoke on them. also the small cracker sized bologna log and smoke it. Drink beer , eat these, and listen to the wife gripe about farting the house up.
Posted on 3/4/17 at 1:55 pm to theantiquetiger
Damn I'm gonna have to try that pork belly son.
Posted on 3/4/17 at 1:59 pm to J Murdah
quote:
Damn I'm gonna have to try that pork belly son.
It's super simple and unbelievably good. I forgot to add I brushed them with a honey, brown sugar, & Apple cidar vinegar mixture right at the end (about 30 minutes left)
Posted on 3/4/17 at 2:08 pm to Chucktown_Badger
Butterfly and pound out a pork tenderloin Stuff with fresh green onion sausage, jalapeño and cream cheese. Wrap in bacon. Lightly coat with BBQ sauce toward the end.
Posted on 3/4/17 at 3:28 pm to Chucktown_Badger
A friend of mine does peppers. Smokes them until they're pretty dry. Dries them out a little further in a dehydrator. Then throws them in a food processor.
He uses that sprinkle in place of hot sauce. It's truly awesome.
I think he does a mix of jalapeños, serannos, guajillos and Fresno chiles.
He uses that sprinkle in place of hot sauce. It's truly awesome.
I think he does a mix of jalapeños, serannos, guajillos and Fresno chiles.
Posted on 3/4/17 at 3:48 pm to DonChowder
If you have never done the armadillo eggs, i would recommend them. What I do:
1. Brown 1lb of breakfast sausage.
2. Mix in 1 brick of softened cream cheese with cooked sausage
3. Carefully split and deseed about 8 jalapenos
4. Stuff with mixture and put peppers back together
5. Wrap with two slices of bacon per pepper and toothpick it
6. Smoke untilthe bacon is done.
They are really good. I can eat those until they come out of myears.
1. Brown 1lb of breakfast sausage.
2. Mix in 1 brick of softened cream cheese with cooked sausage
3. Carefully split and deseed about 8 jalapenos
4. Stuff with mixture and put peppers back together
5. Wrap with two slices of bacon per pepper and toothpick it
6. Smoke untilthe bacon is done.
They are really good. I can eat those until they come out of myears.
Posted on 3/4/17 at 4:20 pm to Chucktown_Badger
I'm about to go get a brisket.
My normal rub is mustard first
Kosher salt, cracked pepper, chili powder, garlic salt
Someone has a better rub so let's here it!
My normal rub is mustard first
Kosher salt, cracked pepper, chili powder, garlic salt
Someone has a better rub so let's here it!
Posted on 3/4/17 at 4:29 pm to Chucktown_Badger
Catch a pork loin on sale. Cut into 1/12 - 2" thick chops. Season as desired. Smoke under low heat for 1-2 hours. Don't really need to cook. After that put in crockpot. 1 can of mushroom soup, 1 can of water, 1 pack of pork gravy mix. (May have to double depending on size of crockpot) mix together and pour on chops. Cook on low for 6 or so hours. They come out tender and smothered with that smoke taste
This post was edited on 3/4/17 at 4:31 pm
Posted on 3/4/17 at 4:29 pm to sawfiddle
quote:
I like to make boudin balls
I had boudin for the first time in my life this last fall in New Orleans. Loved it, but it's not exactly easy to find up here.
That pork belly may need to be on the menu. Love the looks of that one.
Posted on 3/4/17 at 4:37 pm to Chucktown_Badger
Take a look at Stephen Raichlen's recipes for something different. Here's season one with recipes and you can look at season two, as well as googling his recipes.
LINK /
LINK /
Posted on 3/4/17 at 4:42 pm to theantiquetiger
quote:
When it was near done (about 30 minutes left) I brushed them with a honey, brown sugar, & apple cider vinegar mixture.
What measurements for those ingredients?
Posted on 3/4/17 at 4:45 pm to Chucktown_Badger
Anyone have an reccos for sides? Smoked green beans or smoked bbq beans? Never done it...do you just throw them in there under the meats to catch the spices and drippings?
Posted on 3/4/17 at 4:47 pm to Chucktown_Badger
They let y'all smoke meat on the balcony?
Some of my most memorable BBQ experiences were on the balcony of a condo like that.
Some of my most memorable BBQ experiences were on the balcony of a condo like that.
Posted on 3/4/17 at 5:01 pm to Prairie Tiger
quote:
What measurements for those ingredients?
Nothing measured out, probably a cup of sugar, 1/2 cup (or less) of vinegar, and 2-3 tbsps of honey, all whisked together
Posted on 3/4/17 at 5:10 pm to Chucktown_Badger
quote:
Just a pretty straight forward masterbuilt propane smoker.
I have a Masterbuilt Electric and I'm smoking some chicken thighs and a rack of ribs as we speak
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