Pot of beans with smoked pork meat in it-homemade. can diced tomatoes. 1 medium onion diced. 1/2 cup diced green chilies. 3 tablespoons chili powder. 2 tsp. ground cumin. 2 tsp. salt. 2 tsp. ground black pepper. 2 cups water. 1/2 tsp. oregano. 1 tbs. garlic powder. 2 tsp. cayenne pepper. 1 bell pepper diced. 1 tsp. sugar. 1 small can tomato paste. 1 tbs. white vinegar. 1 can of kidney beans.
Preheat a dutch oven with 19 coals on top and 10 under it. Brown the ground beef in the dutch oven. Half way through add the bell pepper and onion. When browned Add everything but the vinegar. Bring to boil. Take some coals out from under the oven and simmer for an hour. Add the vinegar now.
Take out and rinse and pat dry. Cover well with a rub.
I used- 2tbs. kosher salt, 2 tbs. ground black pepper, 3 tbs. brown sugar,
3 tbs. garlic powder, 2 tbs. onion powder, 3 tbs. paprika, 1 tbs. sage,
2 tsp. oregano, 1 tsp. mustard powder, 1 tsp. cayenne pepper, 1 tbs. chili seasoning.
Wrap with a plastic wrap and refrigerate another 10 hours.
I started the brine in the morning and the rub overnight.
Get smoker ready for 225. Smoke until internal temp reached 165 then put some onion
slices on top and wrap in foil until internal temp of 205-210. Let rest for an hour.
Cole Slaw for the pulled pork sandwiches
Make ahead of time to rest in refrigerator.
Bag of classic coleslaw mix, 5 oz. mayo, 1/4 cup white sugar, 2 oz. apple cider
Dutch Oven Ravioli
Ingredients 1 pound ground meat. I used ground venison. 1 25 oz bag frozen sausage ravioli, thawed. 1 large 45 oz jar spaghetti sauce ¼ cup fresh Parmesan cheese (can use grated). 1 cup shredded Mozzarella cheese. 1 can diced tomatoes. I used a jar of home made stewed tomatoes. small onion-diced. 2 tbs. minced garlic. ½ cup water. can of chopped mushrooms or use fresh ones. Instructions
Pre made the sauce with the meat, spaghetti sauce, tomatoes, garlic, onion, mushrooms.
Heat dutch oven, I have a 12 inch oven. I used 10 coals on bottom and 18 on top. Put a little olive oil in it. I used bacon grease.
Put a thin layer of spaghetti sauce on the bottom of dutch oven. Place a single layer of the ravioli over the sauce. Cover
the ravioli with some spaghetti sauce. Sprinkle on mozzarella cheese.
Place another layer of the ravioli on top of the sauce. Pour the
spaghetti sauce. Top the sauce with the mozzarella cheese.
Pour the water around the edge of the pan to add some additional moisture.
Cook in the dutch oven for 45 minutes. The sauce should be bubbling and the cheese will just start to brown.
Top with the parmesan cheese. Take the dutch oven off the heat and let it rest for an hour to cool and sauce to thicken.
Cut it up, covered tops with brown sugar, sat in a tray and smoked around 225 for an hour.
Took off tray and right on the grill and grilled on medium until they had nice dark grill marks under them.
Smoker temperature: 250°F Meat Finish temperature: 160°F
I used hickory wood
1 lb ground beef
1 lb ground sausage
1 lb ground turkey
1 bell pepper roasted over the fire, diced
1 onion, roasted over the fire, diced (1 small onion)
2 slices of bread
½ cup buttermilk
2 large eggs
some barbecue sauce some rub
Heat smoker for 250.
Put the bell pepper and onion over the fire to blacken the outside of them.
De-seed the pepper. Chop pepper and onion, set aside.
Take two slices bread and tear it into small pieces. Pour ½ cup of buttermilk over the bread.
Stir a couple eggs and pour over the bread. Mix together. Set aside.
Place the meats in a bowl. Add the pepper and onion.
Add the bread, buttermilk and egg mixture to the top of the meat.
Add some rub and bbq sauce to it and mix it all up.
I placed some foil on the smoker grate, poked some holes in it and placed the meatloaf right on it.
I had a pan to catch the grease below it.
Smoke the Meatloaf around 250. Let the loaf cook for 3-4 hours or until it reaches about 155°F.
Brush the top and sides of the meatloaf with some barbecue sauce and a little rub.
Continue smoking. Finish temperature is 160. cover with foil and set for thirty minutes.
MeatLoaf
Pound hamburger, pound pork sausage. Onion, chopped. 2 eggs, 1/4 cup ketchup, 1/4 cup mustard, 1/4 cup bbq sauce,
some crackers.
Made the loaf and topped with Cabellas Whiskey Steak Seasoning. Placed in smoker on a little piece of tin foil with a pan
under it to catch juices. Smoked 250 for internal temp 170.
Small salmon filet
Jubilee seafood seasoning
Apple syrup
Removed skin,rinse. Covered with lots of Jubilee seafood seasoning.
Placed in zip lock bag, then refrigerator for eight hours.
Took out of bag and let air dry for a couple hours. Pre heat smoker for 150.
Placed in smoker. Every 45 minutes or so covered with glaze.
After an hour I did around 200 on the smoker.
I think it took around three hours for an internal temp of 145 of the salmon.
Glaze
Cup apple syrup
2 Tbs. Jubilee Seafood Seasoning
Hint-next time add a bit of brown sugar
Cover with softened bacon grease.
Cover wit this mix.
I had 5 potatoes.
2 tbs. ground sage.
2 tbs. granulated garlic.
2 tbs. dried parsley.
2 tbs. ground black pepper.
2 tbs. brown sugar.
2 tbs. paprika.
Poke some holes in them. Place on grill of smoker.
After about 1 1/2 hours wrap in foil and continue until soft.
Cut into thin slices, tasted pretty good.
2 large sweet onions, each 9 to 10 ounces
1 pound ground beef
1/2 pound bulk pork sausage
1 tablespoon minced garlic
1 large egg, beaten with a fork
1/2 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1 1/2 tablespoons chopped fresh basil, cilantro
1 teaspoon dried oregano
1 1/2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
18 slices thin bacon
Cut the top and bottoms off the onions. Cut each onion half way
through so you can peel the little layers off. Try not to break them.
In a bowl mix the ground beef, sausage, garlic, egg, bread crumbs, Parmesan, fresh herbs, oregano, salt, and pepper.
Stuff each of the onion layers with the meat.
Wrap each onion in three slices of bacon. Stuff as many of the layers as you can.
Smoked at 225 until the center of the meat is 160 degrees.
From Recipes.masterbuilt.com
You’ll Need
• 2 cans (each 14 1/4-ounces) cut green beans, drained • 1 tablespoon
garlic salt • 1 stick unsalted butter • 2 cups packed light brown sugar
• 3 slices thick-cut bacon, halved
Instructions
1. Preheat smoker to 250°F.
2. Drain beans and place in a pan. Sprinkle garlic salt over beans. Cut butter in half and push the halves down into the beans.
3. Sprinkle brown sugar over beans and cover with bacon slices. Cover
with aluminum foil and place on the second rack of smoker and smoke for
1 1/2 hours. Remove aluminum foil and smoke for an additional 30
minutes. Remove from smoker and Stir beans well before serving.
I used maple wood.
Two zucchini. One cut in half, from end to end.
Rub with olive oil. Sprinkle with kosher salt and black pepper.
Sprinkle some Perfect Pinch vegetable seasoning on it.
Smoked 250 until soft. Maple and ash.
Other zucchini cut into slices. Dipped in flour and egg mixture. A little cajun spice and the vegetable season.
More zucchini sprinkle some all purpose seasoning, lemon and pepper seasoning salt, topped with light brown sugar.
1 package macaroni
1/4 cup butter
1/4 cup flour
3 cups milk
8 ounce package cream cheese
1 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded sharp cheddar cheese
2 cups gouda cheese
1 cup shredded parmesan cheese
Some bacon bits
Preheat smoker to 225.
Cook pasta according to package directions. In saucepan melt butter
and whisk flour to the butter. Cook until sauce is thick, whisk in milk and boil.
Cook five minutes until thickened. Stir in cream cheese until smooth.
Add salt and pepper. Pour over pasta and add one cup of each cheese. Mix it up.
Pour in aluminum pan with nonstick cooking spray. Put remaining cheeses on top.
Sprinkle bacon bits on. Smoke an hour at 225 until top is brownish.
yellow squash, zucchinis, tomato, peppers, mushrooms, onions, couple ears of corn.
Sliced all into pieces and slices. Took husks off corn ears.
Mix 1/2 cup olive oil, 1/4 cup soy sauce, 1/4 cup lemon juice, some minced garlic, 1/4 teaspoon pepper.
Pour over and rub all the vegetables with it. Chill a couple hours.
Smoked around 250 a couple hours, until all is soft.
2 yellow plantains, cut in half. Fry in vegetable oil until soft, a couple minutes.
Flatten each section between two cutting boards, about a quarter inch thick.
Put back in oil and fry until golden brown. Take out and put a little salt on.
Put some meat on, I used smoked ham. Can use pork, chicken, turkey, steak or whatever.
Spread sauce on (equal mix of ketchup and mayo with a little minced garlic).
Topped with lettuce, tomato, onion, cheese. Place other flattened plantain on top.
Wash and dry them, I had four potatoes.
Rub olive oil on them and sprinkle some salt on.
Put in smoker until soft, mine took around an hour and a half, until soft.
While they are smoking I cooked some bacon and cut it into tiny pieces.
Mix 2 tablespoons ground sage.
2 tablespoons granulated garlic.
2 tablespoons dried parsley.
2 tablespoons onion salt.
2 tablespoons ground black pepper.
2 tablespoons brown sugar.
2 tablespoons paprika.
The bacon pieces. Shredded smoked chicken also tastes very good.
Some shredded cheese.
When potatoes are done, take out and cut in halves. Spoon out the insides and put in a bowl.
Mix the insides with the above ingredients. Mix in enough sour cream to make nice and moist.
Spoon this back into the potatoes. Top them off with cheese.
Return them to the smoker for a while, I did mine for about 30 min. or until cheese melts.
Now top that with some Lemon Garlic Aioli sauce.
The aioli sauce.
2 tbs. minced garlic.
1/2 tsp. kosher salt.
1/2 cup mayonnaise.
2 tbs. olive oil, pour in slowly while stirring.
1 tbs. lemon juice.
1 tsp. mustard.
Boil and remove shells. Put the eggs in smoker for 45 minutes.
Then halve them and remove yokes.
Combine the yokes with cumin, cilantro, pickle relish, salt.
Just enough mayonnaise to hold the mixture. Put in the egg halves.
12 Eggs
Cut the hard core out of the center of the cabbage.
Fry the bacon slices and crumble into small pieces. Saute the onion.
Add the bacon crumbles and ¼ C of the BBQ sauce to the onions. Spoon
this mixture into the cavity of the cabbage.
Preheat smoker to 225 F. Placed the cabbage in a small aluminum foil
pan. Baste the outside of the cabbage with some of the remaining BBQ
sauce. Smoke the cabbage for approximately 2 hours basting with BBQ
sauce every ½ hour. After the 2 hours, wrap the cabbage in heavy foil
leaving an opening at the top. Melt the butter and combine with the
chicken broth. Pour this mixture over the top of the cabbage. Place the
foil wrapped cabbage back on the smoker. Try for to 350 F. until it
becomes soft, 2 ½ – 4 hours.
Spoon the stuffing into a bowl, chop the cabbage into bite-sized
pieces and toss with the onion/bacon stuffing. Add some extra BBQ sauce.
Ingredients
1 whole cabbage. medium size
3 slices bacon
1 cooking onion, medium dice
½ C BBQ sauce, I added a bit of sugar.
2 tbsp butter
½ C chicken broth
After I made the cabbage, I sauteed some more onion, some apple
pieces. Threw some kielbasa in the smoker and cut it into small slices,
then mixed it all with the cabbage.
Grilled corn and k bobs.
By rls First Time Foods
(we altered the recipe a bit. This way come out really good.)
A homemade version of grilled street corn: delicious, creamy, tangy, and with a bit of
spice to it.
Ingredients
6-8 ears of corn
1 tablespoon olive oil
¼ teaspoon salt
2 tablespoons mayonnaise
Juice from ½ a lime
1 teaspoon chili powder
½ teaspoon paprika
2 oz of cotija cheese, crumbled
Cilantro, for garnishing
Instructions
Boil water, throw some salt in. Place the corn in and cook it.
In a small bowl, mix the mayo, lime juice, chili powder, and paprika until combined.
Keep in the fridge until ready to use.
When corn is done, brush them with olive oil and sprinkle with a dash of salt.
Place on the grill and rotate every so often so that the grill marks char, nice dark
grill marks. Brush the aioli (mayo mixture) onto each piece of corn. Be generous!
Sprinkle cheese over the ears of corn, and garnish with cilantro, if desired.
Serve warm and enjoy!
Slaw and white sauce for pulled pork or pulled chicken sandwiches
Slaw-shredded red cabbage, most of the white sauce, 1/2 cup blue cheese crumbles, some chopped onion,
2 tablespoons white sugar, teaspoon celery seed. Mix all together and refrigerate a couple hours. White Sauce-2 cups mayonnaise, 1/2 cup apple cider
vinegar, 1 tablespoon ground black pepper, 1 tablespoon white sugar, 1
tsp dijon mustard, 1 tbs. minced garlic,
2 teaspoon horse radish, 1 teaspoon kosher salt, 1/2 teaspoon cayenne pepper, 2 tablespoons lemon juice.
Mix all together. Save a little bit of sauce to put on top of the meat, the rest of it in the slaw.
INGREDIENTS
6 ears of corn
1/4cup mayo
1/4cup sour cream
1handful basil or cilantro, fresh and chopped
1teaspoon paprika
1/2teaspoon cumin
salt to taste
pepper to taste
2ounces spicy chipotle cheese, shredded
DIRECTIONS
Prepare your smoker for two to three hours around 200 degrees with a mild wood.
Carefully fold husks back on the corn and remove the silk and arrange the corn in your smoker.
Smoke for two to three hours. The corn will have a nice char in some spots.
butter the corn every half hour for more robust flavor.
Meanwhile, whisk the may, sour cream, basil, paprika, cumin and salt and pepper to taste in a bowl.
Remove from smoker and brush the sauce all over the corn. Sprinkle with cheese.
Nappa Cabbage Kimchi Traditional kimchi
Author: Hyosun
ingriedients
1 large Napa cabbage about 5 to 6 pounds, or 2 small (about 3 pounds each)
1 cup Korean coarse sea salt for making kimchi
5 cups water
1 pound Korean radish mu/moo
1/4 Asian pear optional
3 – 4 scallions
Seasonings
1 tablespoon glutinous rice flour.* ???? ((*Mix it with 1/2 cup
water simmer over low heat until it thickens to a thin paste and cool.
Yields about 3 – 4 tablespoons.)
1/2 cup Korean red chili pepper flakes gochugaru, ????, (adjust to your taste)
1/4 cup salted shrimp (saeujeot) , ???, finely minced 3 – 4 raw shrimps about 2 ounces, finely minced or ground
3 tablespoons myulchiaekjeot fish sauce, ????
3 tablespoons minced garlic
1 teaspoon grated ginger
1 teaspoon sesame seeds optional
1/2 cup water or dashima dried kelp broth
Kitchen tools
2 large bowls or pots 7 – 8 quarts, a large colander, kitchen gloves, 3/4 – 1 gallon airtight container or jar.
Instructions
Cut the cabbage lengthwise into quarters by cutting the stem end
in half only about 3 – 4 inches in and then slowly pulling apart to
separate into two pieces by hand. Do the same for each half to make
quarters. Running the knife through all the way would unnecessarily cut
off the cabbage leaves.)
Napa cabbage kimchi recipe
In a large bowl, dissolve 1/2 cup of salt in 5 cups of water.
Thoroughly bathe each cabbage quarter in the saltwater one at a time,
shake off excess water back into the bowl, and then transfer to another
bowl. Using the other half cup of salt and starting from the
outermost leaf, generously sprinkle salt over the thick white part of
each leaf (similar to salting a piece of meat). Try to salt all the
cabbage quarters with 1/2 cup salt, but you can use a little more if
needed. Repeat with the rest of the cabbage quarters. Pour the
remaining salt water from the first bowl over the cabbage. Set aside
for about 6 – 8 hours, rotating the bottom ones to the top every 2 – 3
hours. The cabbages should be ready to be washed when the white
parts are easily bendable. Rinse thoroughly 3 times, especially between
the white parts of the leaves. Drain well, cut side down.
Meanwhile, make the glutinous rice paste and cool. Prepare the other
seasoning ingredients. Mix all the seasoning ingredients, including the
rice paste and water (or dashima broth), well. Set aside while
preparing the other ingredients in order for the red pepper flakes to
dissolve slightly and become pasty. Cut the radish and optional
pear into matchsticks (use a mandoline if available). Cut scallions
into 1-inch long pieces. Transfer to a large bowl and combine with the
seasoning mix. Mix well by hand. Taste a little bit. It should be a
little too salty to eat as is. Add salt, more salted shrimp or fish
sauce, if necessary. If possible, let it sit for 30 minutes to an hour
to allow the flavors meld nicely. Cut off the tough stem part
from each cabbage quarter, leaving enough to hold the leaves together.
Place one cabbage quarter in the bowl with the radish mix. Spread the
radish mix over each leaf, one to two tablespoons for large leaves.
(Eyeball the stuffing into 4 parts and use one part for each cabbage
quarter.) Fold the leaf part of the cabbage over toward the stem
and nicely wrap with the outermost leaf before placing it, cut side
up, in a jar or airtight container. Repeat with the remaining cabbages.
Once all the cabbages are in the jar or airtight container, press down
hard to remove air pockets. Rinse the bowl that contained the radish
mix with 1/2 cup of water and pour over the kimchi. Leave it
out at room temperature for a full day or two, depending on how fast
you want your kimchi to ripe. Then, store in the fridge. Recipe
Notes Although you can start eating it any time, kimchi needs about two
weeks in the fridge to fully develop the flavors. It maintains great
flavor and texture for several weeks.
Open container some to release pressure.
Grilled Onions, Peppers, Apple Slices
4 peppers cut in half
couple red onions- slices
couple apples cut into slices
Marinade for onions
tbs. olive oil
tbs. butter
some cooking red wine
a sprinkle salt
a sprinkle pepper
sprinkle red pepper flakes
little bit of paprika
couple tbs. worcestershire sauce
couple tbs. soy sauce
couple tbs. minced garlic
1/4 cup bbq sauce
Mix all ingredients, place in a zip lock bag and put onion slices in it, about an hour.
preheat grill to 350.
Sat onions on a pan thing with holes for vegetables i have. place on
grill, place the pepper halves in the bag with any leftover marinade for
about 20 minutes. place on the pan with the onions, place apple slices
on with them.
When onion slices turn brownish and soft, apple slices and peppers should also be soft.
Take the onions, peppers and apple slices off. Put some cheese, some of the onions, some of the apple on the pepper halves.
Put some cheese, onions on some of the apple slices.
Each make a good snack.
The apple slices alone are good.
Grilled some hot dogs, toasted the buns on the grill. Used some slaw
and sauce from the Korean pork and slaw recipe. Slaw dogs are also good
with regular slaw, some grilled onions and some bbq sauce.
Slaw
6 cups or a bag of shredded cabbage.
half cup cilantro.
half cup mayo.
3 tbs. rice vinegar.
3 tbs. gochujang.
half tsp. sesame oil.
half tsp. siracha sauce.
half tsp. salt.
1 tbs. sesame seeds.
Twice Baked Potatoes with Shrimp
I got the idea from //fleurdelolly.blogspot.com/2018/03/twice-baked-potatoes-with-creole.html.
I added some to it, don’t be afraid to experiment.
4 potatoes.
olive oil.
kosher salt.
1/2 medium yellow onion, diced.
1 green bell pepper, seeded and diced.
2 ribs celery, diced.
A couple small mushrooms, sliced thin.
2 tsp. minced garlic.
2 tsp. Creole seasoning.
1 lb. small shrimp, peeled and deviened.
2 Tsp. sour cream.
1 cup finely shredded cheddar cheese.
Freshly ground black pepper.
Fresh chives, thinly sliced.
Wash potatoes then rub with olive oil and sprinkle kosher salt all over them. Place in
oven at 400. Bake for an hour or so until done. Remove from oven.
Allow to cool for 5 minutes or so. Slice the potatoes lengthwise. Carefully scoop out
potato pulp. Place potato pulp in a bowl.
While potatoes are baking, prepare the filling.
Saute the bell pepper, onions and celery in a skillet until soft.
Add garlic and Creole seasoning and cook a couple minutes longer.
Add shrimp and lower heat to medium. Cook, stirring constantly, until shrimp are pink
and opaque.
Remove skillet from heat. Add sour cream and cheese and stir to combine with the
shrimp and the vegetables.
Next, add potatoes and mix well.
Using a small spoon, carefully fill the reserved potato shells.
Place back into the oven for 5-7 minutes or so to completely reheat the potatoes.
Place on serving platter or individual plates, and top with freshly ground black
pepper and chives and bacon bits if you want.
Wash and dry about six small potatoes, cut them in half. Get a bowl
and mix four tablespoons olive oil, three teaspoons garlic powder,two
teaspoons thyme, three teaspoons rosemary, sprinkle of pepper. Stir
potatoes in the mix, coating well. Wrap potatoes in a sheet of foil. Let
the foil packet sit aside while grill heats up, medium high. Grill the
foil pack about fourty minutes, or soft when poked. Half way through
turn packet over. Top with some parsley flakes.
Diced Tomatoes.
Tomato Sauce.
Some homemade stewed tomatoes.
Onion.
Onion Flakes.
Garlic Powder.
Shredded Cheddar Cheese.
1 Egg.
A Meaty Sauce.
Some BBQ Sauce.
Mix the ground meats, some salt, pepper, some garlic powder, some of the cheese,
some diced onion. Make some meatballs.
Put directly above heat on grill to sear them, turn to get all the sides.
sit on indirect side of grill and place skillet with sauce above heat.
When a good simmer comes, place the meatballs in. Let them simmer 35 or
so minutes.
Sauce.
In a iron skillet, mix the tomato ingredients, some salt,
pepper, bbq sauce, meaty sauce(jar of meaty pasta sauce, I used meaty
chili sauce.), diced onion, onion flakes, some of the cheese.
Place the meatballs and sauce on a good roll or bun, top with cheese.
Kielbasa Noodles and Cheese in Dutch Oven
Ingredients Drizzle of Olive oil. 1 lb smoked kielbasa. 2 garlic cloves-cut up. 2 cups chicken broth. 1 (10 oz) can diced tomatoes. 8 oz dry pasta. 1/2 cup heavy cream or milk. 1 cup shredded cheddar cheese. green onion/scallions-chopped. 1/2 onion chopped. parmesan cheese.
Topping
green onion/scallions-chopped. parmesan cheese.
Preheat dutch oven with 15-20 coals under it. About 10 minutes. Put a little olive oil in it, put the kielbasa and onion in. Put lid on and cook about 10 minutes. Add the garlic and cook another couple minutes. Add the other ingrediants, put the lid on and load it with coals. Simmer about 15 to 20 minutes or when the noodles are done. Stir in 1/2 of the cheddar cheese then top with the rest of it. Put lid back on with the coals on it but take off the bottom coals. After a couple minutes it should be done when the cheese is melted. Top it with some parmesan then the cut up scallion.
Ingredients:
Can of Cream of Mushroom. Medium Onion, chopped. 3 Green Spring Onions-sliced. 8 Oz. sharp cheddar cheese. 7 eggs. 1 pound deer sausage. Tube of biscuits 3 medium potatoes, cut into small cubes.
Start out with the dutch oven sitting on a bunch of coals to preheat
for ten minutes then brown the sausage and saute the medium chopped
onion. I added bacon grease for the deer sausage was not very greasy.
Shortly before sausage is done.
Pour eggs in a bowl and stir. Place biscuits in and allow to soak for five or so minutes.
When sausage is done.
Stir the ingredients in, Pour eggs in, not the biscuits. Stir it all together. Place biscuits on top.
Go to about 9 coals under the dutch oven and 15 on top. Check it about 30 minutes.
If the biscuits are done but not the rest, take coals off top, maybe put some under it.
When it all looks good, spread the cheese across the top. Put lid back on for about five more minutes or until melted.
Many options with this breakfast.
Add sliced mushrooms. Add chopped bell pepper. Add seasonings. Add other meats. Add cheese into the mixture.
Have coals under dutch oven to boil 4 cups water. Add a pinch of salt
to it. Slowly stir in a cup of grits. Leave on for 5 minutes. Pull pot
off coals. Add 8 oz. cream cheese, 1/4 cup shredded cheese,some sliced
jalapenos,1/4 cup melted butter, 2 cloves minced garlic. Stir. Top with 3
eggs-beaten, some crushed red pepper, some shredded cheese. Get pan
ready for 375 degrees. I have 12 inch, so its 9 coals under and 18 on
top of it. Let it cook about 40-45 minutes.
Covered it with Spice Junkies BBQ dry rub No.14. Wrapped it and sat it in refrigerator overnight.
Took it out in the morning, meanwhile I filled the water pan for the smoker with water and an onion that was sliced up.
preheated smoker for 225.
Place the roast in the smoker, right above the water pan.
Covered the roast with fresh onion chives cut up into pieces.
Brushed the roast with drippings and water from the pan every half hour.
Took internal temperature to 200 to 205 degrees.
Took a while but well worth it.
Spice Junkies BBQ dry rub No.14
Ingredients
1/2 cup light brown sugar.
1/2 cup paprika.
1/4 cup salt.
1/4 cup ground black pepper.
1 tablespoon garlic powder.
1 tablespoon onion powder.
1 tablespoon chili powder.
1 tablespoon dried cilantro leaves (such as McCormick®).
1 tablespoon cayenne pepper (optional).
1/4 teaspoon ground cumin.
1/4 teaspoon ground ginger
Directions
Combine brown sugar, paprika, salt, black pepper, garlic powder,
onion powder, chili powder, cilantro, cayenne pepper, cumin, and ginger
in a sealable bowl. Place the lid on the bowl and shake until
well-blended.
I did 3/4 cup brown sugar on mine.
Very Good
from dinnerthendessert.com/oven-baked-pork-chops
Oven Baked Pork Chops covered in brown sugar and garlic made on a sheet pan with yukon potatoes. One pan, almost no cleanup and the whole family will love them.
Course Main Course
Cuisine American
Keyword Brown Sugar Garlic Oven Baked Pork Chops
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 servings
Calories 335 kcal
Author Sabrina
Ingredients
2 pounds yukon gold potatoes cut into 1 inch cubes, I used regular medium potatoes
3 tablespoons canola oil
4 bone-in pork loin chops
2 tablespoons garlic minced
1/2 cup brown sugar packed
3/4 teaspoon Kosher salt divided
1/2 teaspoon ground black pepper divided
Instructions
Preheat the oven to 375 degrees.
In a large bowl, coat the potatoes in the oil, 1/2 teaspoon Kosher salt and 1/2
teaspoon black pepper and spread onto half the sheet pan.
In the same bowl, cover the pork chops with the garlic, brown sugar and the rest of the salt and pepper.
Add the chops to the sheet pan.
Cover with the remaining topping.
Cook for 30-35 minutes or until the pork is at 145 degrees or more.
Let rest for 3-5 minutes before serving
6 tbs. soy sauce. 6 tbs. rice wine or cooking sherry. 4 tsp. sesame oil. 3 tbs. gochujang. 2 tbs. minced garlic. 1 tsp. ground ginger. couple spring onions or scallions. apple chopped. 6 tbs. brown sugar. 1 tbs. black pepper.
Mix all in a blender, pour over meat and marinate overnight.
Slaw
6 cups or a bag of shredded cabbage. half cup cilantro. half cup mayonaise. 3 tbs. rice vinegar. 3 tbs. gochujang. half tsp. sesame oil. half tsp. siracha sauce. half tsp. salt. 1 tbs. sesame seeds.
Mix everything and refrigerate at least an hour.
Sauce for the Slaw
A couple tablespoons rice flour mixed with a half cup water and simmer and slowly stir until it turns to paste. Add half cup gochugaru-korean red chili pepper powder, three tablespoons minced garlic, teaspoon ground ginger, teaspoon sesame seeds, three quarters cup cold water, one fourth cup lime juice, half cup brown sugar, quarter cup soy sauce, tablespoon sesame oil, three tablespoons gochujang, tablespoon rice vinegar, Stir all together.
Take meat out of marinade and smoke 225-250, internal temp of 160, wrap in foil. Take out when internal temp is 210. Meat will easily pull apart.
Put some pulled pork on a plate, some slaw
on top.
Poked holes in it with a fork, make sure to go through the fat.
I rubbed the jerk all over the loins then placed in plastic bag for overnight.
Smoke at 225-230 for around 4 hours or so, internal temp of 145.
Big loin so I then wrapped in foil and continued for internal temp of 165.
Wrapped in foil and let sit on table for at least 30 min. Jerk I used:
14 tbs. onion powder.
10 tbs. onion flakes.
6 tbs. allspice.
6 tbs. black pepper.
6 tbs. cayenne pepper or ground red pepper.
6 tbs. brown sugar.
6 tbs dried thyme.
12 tsp. ground cinnamon.
2 tbs. rosemary.
3 tbs. ground ginger.
6 tbs. garlic powder.
2 tbs. sage.
3 tbs. chile powder.
4 jalapeno peppers.
8 tbs. vegetable oil.
1/2 cup lemon juice.
1 tsp. kosher salt.
4 tbs. white vinegar.
1/2 cup apple cider vinegar.
1/2 cup Mango Rum
Mix in food processor until a paste consistency.
Inject loins with this mixture.
Cup apple juice, 1/4 cup water, tsp salt, tsp worcestershire sauce.
Season with a sweet rub.
Wrap loins with bacon.
Smoke at 225-230 for around 3 1/2 hours, internal temp of 145.
Wrapped in foil and let sit on table for at least 30 min.
Did not marinate and turned out really good.
1 rack of ribs.
2 tbsp. butter.
1/4 cup brown sugar.
1/2 cup gochujang sauce. Pork dry rub
1/2 cup brown sugar.
1/4 cup sweet paprika.
2 tbsp. kosher salt.
1 tbsp.chili powder.
1 tbsp.onion powder.
1 tbsp. garlic powder.
1 tbsp. black pepper.
2 tsp. ground cumin.
1 tsp. cayenne pepper.
Prepare smoker for 225.
Remove membrane off the ribs.
Cover the ribs with the dry rub, let them sit for 10 or 15 minutes.
Place in smoker for three hours.
On a piece of aluminum foil, put the butter and brown sugar along the bottom.
Place the ribs meat side down on it. Fold the foil around the ribs, put back in smoker.
After one hour take out of foil, turn ribs so meat side up and spread the gochujang
sauce on. Place back in smoker 15 or 20 minutes without the foil.
If they are tender and a little resistance when pulling on bones, then your done.
To make more tender, leave in a little longer.
Pork ribs, 1 cup ale, 1 cup brown sugar, 1 cup soy sauce, 4 tbs.
pilsner, 4 tbs. rice vinegar, small grated onion, small grated Asian
pear. 4 tbs. minced garlic, 2 tbs. dark sesame oil, 4 tbs. sriracha
sauce, 1 tbs. red pepper flakes.
Mix everything but the brown sugar and pour over ribs, cover and
marinade overnight, save marinade. Take ribs out and cover with the
brown sugar, place in a bag or cling wrap and sit overnight in
refrigerator again. Boil the marinade from the first night and simmer
for twenty minutes, save . The next morning grill or smoke ribs, baste
with the marinade you saved.
Sprinkled sea salt on both sides.
Rubbed yellow mustard on both sides.
Covered with lots of seasons. Wrapped in plastic wrap.
After three hours took out and let it get to room temperature.
Smoked at 225 for about three hours or so, until juicy and tender.
What I did:
Marinated for 24 hrs. Mustard, rice vinegar, garlic vinegar, worcestershire sauce, caribbean bbq rub.
Place inn plastic bag for a day and overnight.
Pre-heated grill, also used a small smoker box with some mesquite pieces in it, sits on the grill with the meat.
Grilled on medium high heat until the meaty part of ribs were nice and tender.
Turned out good and very tasty.
Very Good- juicy
Mix glaze in a pan and simmer until sugar dissolves, set aside.
Cover with some of the glaze then cover with sugar mix.
Put in smoker.
After 2 hrs. Put some of the glaze on and again 15 minutes later.
After internal temp of 140 add glaze. At 160, wrap in foil.
Done at 205. Take out and sit on table for 30 minutes. glaze
1 cup brn sugar
1/2 cup honey
1 cup maple syrup
can replace syrup with jam or jelly
4 tbs cider vinegar
2 tbs worcestershire sauce
4 tbs instant coffee grounds
2 tbs dry ground mustard
4 tbs orange juice sugar blend
1 cup brn sugar
1 tsp ground ginger
1 tsp cinnamon
1 tsp ground nutmeg
1 tsp paprika
Smoker temp 275-300
internal temp 195.
Prep Time
10 mins Cook Time
30 mins Total Time
40 mins
Made with ingredients you probably already have in your pantry, these
pork chops are slathered in a country-style sauce then baked until
sticky and golden. Add potatoes or any other vegetable that will bake in
around the same time! This recipe is fabulous as it is but lends itself
to many variations so add your own touch! MARINATING IS OPTIONAL. This
is also great with CHICKEN.
Course: Dinner
Servings: 4
Calories: 555 kcal
Author: Nagi | RecipeTin Eats Ingredients Rub
1 tsp Worcestershire Sauce
2 tbsp ketchup (Note 1)
1 tbsp soy sauce (Note 2)
2 tbsp brown sugar (or white)
1 tbsp olive oil (or vegetable or canola oil)
1 clove garlic, minced
1 tsp apple cider vinegar (Note 3)
Chops
4 pork chops / cutlets , around 200g/7oz each including bone (Note 4)
Preheat oven to 200C / 390F (fan forced / convection) or 220C / 430F (standard oven).
Toss potatoes in oil, sprinkle with salt and pepper. Scatter on baking tray.
Place in oven for 15 minutes (giving them a head start).
Pork
Meanwhile, mix the Rub ingredients together in a small bowl.
Slather the pork on both sides with the Rub, reserving some Rub for basting. (See notes for marinating)
Take the tray out of the oven. Place pork on the tray.
Bake
for 10 minutes. Remove tray from oven, spoon over reserved rub on the
surface then bake for a further 10 minutes (or 15 minutes for large
chops ~ 350g/12oz) (Note 4).
Take tray out of the oven, flick to grill/broiler on high.
Use
a brush to get the golden juices off the tray (especially around pork)
and dab it onto the pork – this is key for flavour and colour!
Pop pork under grill/broiler for a few minutes until pork is caramelised and golden.
Serve, scraping the juices on the tray onto the pork, then garnish with parsley if desired. Pictured with this Broccoli Salad.
Recipe Notes
1. If you are in Australia or the UK, you can use Tomato Sauce
(American readers – don’t use what you know as Tomato Sauce, use
Ketchup!).
2. I use normal soy sauce (Kikkoman). This can be substituted with 2
1/2 tsp light soy sauce. I don’t recommend dark soy sauce – flavour is
too strong.
3. Can be substituted with white wine or sherry vinegar.
4. This can be made with any pork chops. I use what we call Pork
Cutlets here in Australia. Bone in is better because it’s juicier. Cook
time will differ depending on size of cutlets – my cook time is based on
200g/7oz pork chops with bone in. For 350g/12oz, bake for a total of 25
minutes (i.e. 10 minutes + 15 minutes + grill/broil)
You could also use chicken – bake for same time for 180g/6oz boneless
thigh fillets and for 200g/7oz breast. I would recommend marinating
breast.
5. Make sure the potatoes are no larger than 3cm / 1 1/4″ diameter
otherwise they won’t cook in the prescribed time. You can either
increase the initial bake time OR cut the larger ones which is what I
did.
You can also get the loin out, cover with a sweet rub and some bacon
rub. Place in refrigerator for an hour or so while smoker heats up.
Smoke at 225-250 for a couple hours until internal temperature is
140-145, take out and wrap in foil for half an hour. Internal temp will
go up a little while it sits. Both of them come out good.
Get a already smoked ham, make some cuts across and down it.
Rub with oil and sprinkle black pepper on it. Smoke for a couple hours at 250-275.
Internal temp of 150 then apply lots of glaze, continue smoking for internal temp of 160.
Glaze
1 cup bbq sauce, 1/3 cup bourbon, 1/2 cup brown sugar.
Best Yet
Get a already smoked ham, make some cuts across it.
Mix glaze in a pan and simmer until sugar dissolves, set aside until cools.
Cover with some of the glaze then cover with sugar mix.
Put in smoker.
After 2 hrs. Put some of the glaze on and again 15 minutes later.
Left it alone for an internal temp. of 140-145. glaze
1/2 cup brn sugar
1/4 cup honey
1/2 cup maple syrup
2 tbs cider vinegar
1 tbs worcestershire sauce
2 tbs instant coffee grounds
1 tbs dry ground mustard
2 tbs orange juice sugar blend
1/2 cup brn sugar
1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp paprika
Smoker temp 275-300 2 1/2 – 3 hrs or so
internal temp 140.
1 stick butter-melted
1/3 cup worcestershire sauce
2 tbs. lemon juice
mix of old bay and jubilee seafood seasonings
Mix all together in a pan. Use lots of the seasonings.
Set aside until smoker heats up. 250 degrees.
Place the pan in smoker.
Smoked mine just over an hour, stir at a half hour.
Brine fish for one to four hours, I did three. Brine with 1 cup white sugar, 1/2 cup salt, 2 quarts water. Stir until dissolved.
Put in refrigerator for three hours. Heat the smoker for 200, no higher than 225.
Took the fillets out and patted dry. Put a little olive oil on a
cookie sheet and placed the fish on them, only the bottoms, not both
sides. Rubbed lots of honey on the tops. Sprinkled seasoning on top of
honey, I used Flavor Mate New England Fish and Seafood seasoning. Place
fish directly on smoker grate for one hour. Yours may take less or more time. Mine was nice and opaque color, moist and flaked easily.
Marinate 6 salmon filets one and a half hour with
3 tablespoons melted butter.
2 tablespoons sesame oil.
1/2 teaspoon sea salt.
1/2 teaspoon white pepper.
1 teaspoon paprika.
a little bit of Old Bay seafood seasoning.
Meanwhile prepare some sauce.
1/2 cup honey maple syrup.
3 or 4 tablespoons dijon mustard.
1 tablespoon apple cider vinegar.
2 teaspoons parsley flakes.
1/2 teaspoon salt.
1/2 teaspoon pepper.
1 tablespoon lemon juice.
1 teaspoon minced garlic.
Heat sauce until it boils and set aside.
Get smoker ready for 225 degrees.
Line a baking pan with foil, spray with cooking oil.
Put fish on the foil, skin side down.
Pour the remaining marinate on top, then pour the sauce on them.
They will not take long. mine was around an hour.
The meat should flake nice and easy with a fork.
I used a bullet smoker with peach wood.
1 lbs. jumbo shrimp, 12 ct.
1 (0.5-lb.) Short Cuts broccoli florets
2 tbsp. water
½ c. honey
¼ c. soy sauce
2 tsp. garlic, minced
1 tsp. fresh ginger, grated
½ tsp. crushed red pepper
¼ c. green onions, sliced
Lime wedges, for serving
Charcoal or gas grill
Large bowl
Medium microwave-safe bowl
Small bowl
Grill basket
nonstick cooking spray
Directions
Step1
Preheat a charcoal or gas grill for direct cooking over medium-high heat.
Step2
Peel shrimp, leaving tails intact, and pat dry. Place shrimp in a bowl.
Place broccoli and water in a microwave-safe bowl. Microwave on HIGH for
2 minutes. Drain and set aside Combine honey, soy sauce, garlic,
ginger, and crushed red pepper. Reserve half of mixture for serving. Add
remaining mixture and shrimp to broccoli, tossing to coat; set aside.
Step3
Spray a grill basket with nonstick spray; add shrimp and broccoli. Grill for 5 to 7 minutes, turning grill basket occasionally.
Step4
Transfer shrimp and broccoli to a serving dish; drizzle with remaining
sauce. Sprinkle with green onions and serve with lime wedges.
From Barlow BBQ
BARLOW BBQ CHICKEN RUB
2 tbsp paprika
1 tbsp black pepper
2 tbsp kosher salt
2 tbsp turbinado sugar
1 tsp chipotle powder
2 tsp garlic powder
1/2 tsp ground mustard powder
Mix all ingredients together and mix well.
BARLOW BBQ CHICKEN SAUCE
1 cup ketchup
1/3 cup brown sugar
2 tbsp chili powder
2 tbs. minced garlic
1/3 cup apple cider vinegar
1 tbsp mustard
2 tbsp soy sauce
Add all ingredients together and mix well.
4 chicken breasts
Barlow BBQ Chicken Rub
Barlow BBQ Chicken Sauce
Olive Oil
Start by cutting each chicken breast in half and remove the skin.
Feel free to trim up how you like. Brush each breast with olive oil and
dredge in the Barlow BBQ Chicken Rub to get a heavy coating. Once all
the breasts have been coated in rub, set aside in the fridge until time
to cook.
Set up your charcoal grill for indirect cooking. We want to get the
grill going nice and hot, so light a charcoal chimney full of charcoal,
and when lit, add to one side of the grill (you can use Weber charcoal
baskets, the Slow ‘N Sear, or just bank charcoal to one side). Add some
chunks of your favorite smoking wood, cover and give the grill about
10-15 minutes to heat up.
When the grill is ready, add the chicken breasts to the side opposite
of the lit charcoal. Cover and let smoke for about 20 minutes. At the
20-30 minute mark, check the temps of the chicken and brush on some
Barlow BBQ Chicken Sauce. Cover and continue to smoke until internal
temp of the chicken has reached 165 degrees. Remove and enjoy!
(I placed mine in a smoker, it took longer. At about 145, I covered
it with the sauce. I also added minced garlic in the ingredients.) Tasted very good.
Cream of Mushroom and Maple Syrup Boneless Chicken Breasts
5 or 6 Boneless Chicken Breasts 1/2 cup mustard 1/2 cup maple syrup 2 tbs. red wine vinegar 1/4 cup honey 1/2 onion can of cream of mushroom salt pepper rosemary
Chop the onion into small pieces. Mix the mustard,maple syrup, vinegar, honey, onion pieces, cream of mushroom soup, sprinkle of salt, sprinkle of pepper.
Put chicken breasts in a baking dish, pour mixture over the chicken. Sprinkle some rosemary on top.
Heat oven to 350. Bake for around 45 minutes or chicken internal temp is 165. I did not use a cover on the dish. Tastes good on rice.
Next time bake it in smoker at 275 or 300.
The chicken rub.
a couple tsp. chili powder.
a couple tsp. brown sugar.
a tsp. ground cumin.
3/4 tsp. salt.
1/2 tsp. black pepper.
a tsp. onion powder. For the beer.
Mix with half can beer, about a quarter onion chopped,a couple tbs.apple cider vinegar,
about 2 teaspoons of minced garlic. Get chicken ready.
Rubbed the chicken all over with a little olive oil. Put the rub on it and tried to
get some under the skin and some inside of it.
Let it sit while smoker heats up to 275.
I had a stand to hold the can, stood the chicken on it.
I placed it near the firebox end of smoker to make a crispier skin.
Smoke it for breast temperature of 165, I went to 170.
chicken injection
1 stick of margarine, butter or Butter Buds
3/4 teaspoon Garlic Power
3/4 teaspoon Onion Powder
3/4 teaspoon Cajun Spice
1/4 teaspoon white pepper
Smoked Chicken Rub Ingredients
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon thyme
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons cayenne
1 tablespoon salt
2 tablespoon black pepper
Smoked Chicken Quarters Ingredients
Chicken quarters (legs and thighs). Took off skin. Rub olive oil on then seasoning (Stubbs) to fully coat the chicken quarters.
Some of the chicken pieces I sprinkle some lemon pepper seasoning
salt, tiny bit of stubbs, tiny bit of bacon salt. Both were good.
I used maple and ash wood. Smoked around 250. Internal temperature of
170 degrees. Take out and sit on counter wrapped in foil for thirty
minutes.
Smoked Chicken Quarters
Placed chicken quarters in a pan lined with a bag. Covered with buttermilk.
Not enough buttermilk, so I finished off with milk. Covered about four hours.
I then took out and put rub on them and under the skin. Placed on a tray, back in fridge for an hour and a half,
Got smoker ready for about 230 degrees.
Every half hour I sprayed everything with apple juice.
About four hours temp was about 163, pulled out and wrapped in foil.
It all turned out good. For chicken, I used GrillMates with some Caribbean Tradition added.
Posted on May 22, 2018 by Ed Jamaican Jerk Chicken Leg Quarters
Poke holes in the chicken with a fork about half way through.
I rubbed the paste like jerk all over the chicken then placed in
a plastic bag for overnight.
Smoked around 225-230 degrees around 4 hours or so to get Internal temp 165.
Wrapped in foil and let sit on table for at least 30 min. Jerk I used:
14 tbs. onion powder.
10 tbs. onion flakes.
6 tbs. allspice.
6 tbs. black pepper.
6 tbs. cayenne pepper or ground red pepper.
6 tbs. brown sugar.
6 tbs dried thyme.
12 tsp. ground cinnamon.
2 tbs. rosemary.
3 tbs. ground ginger.
6 tbs. garlic powder.
2 tbs. sage.
3 tbs. chile powder.
4 jalapeno peppers.
8 tbs. vegetable oil.
1/2 cup lemon juice.
1 tsp. kosher salt.
4 tbs. white vinegar.
1/2 cup apple cider vinegar.
1/2 cup Mango Rum
Mix in food processor until a paste consistency.
Inject chicken with 3 tbs. rub, 1/2 stick melted butter.
I ground the rub in a coffee grinder to make it fine. Rub and butter injected.
Then rub olive oil all over the chicken pieces, cover with a rub. I used the same rub I injected
with, just didn't grind it.
Wrap the chicken pieces with bacon.
Smoked around 220-225 degrees around 4 hours. Internal temp 165.
Made a sauce of 1 cup BBQ sauce and 1/2 cup beer. Put it on a couple times.
Wrapped in foil and let sit on table for at least 30 min.
