Chopped onion.
Two cups rice.
One jar homemade tomato sauce.
One jar homemade stewed tomatoes.
Can of diced tomatoes with green chilies.
Cup water.
Cajun seasoning.
Head of cabbage-cut up.
Cheese.
Mix onion and meat, some Cajun seasoning on it.
Add everything but the cheese to the meat, more Cajun seasoning. Boil then turn down between medium and low. Cover for thirty minutes. Check it for cooked rice and soft cabbage. Cover with cheese.
Ingredients.
Mixed peppers, some hot some not.
Bacon.
8 ounces cream cheese.
Shredded mozzarella.
Pimento cheese spread.
Ground sausage.
Barbecue rub.
Instructions.
Cook the sausage and set aside.
Slice open peppers and scoop out seeds if you want.
Take the cream cheese, mozzarella, pimento, cooked sausage, cover with rub and stir it up.
Stuff the peppers with it.
Wrap each pepper with bacon.
Sprinkle more rub on them.
Set up smoker for 225 degrees. Place them right on the grill and smoke them about 2 1/2 to 3 hours or until peppers are soft and bacon is done.
Let it sit while you get the smoker for 225. Apple and peach wood.
Water pan with water and vegetable broth. Smoked until internal temperature of 135.
Heated cast iron skillet with butter and rosemary sprinkled in it. Sear the smoked meat,
a few minutes on each side, Take out and wrap, let it rest 15-20 minutes.
Brisket Tacos
Flour Tortillas, or ones you like. Taco shells work good.
Cup of chopped green onions.
1 tbs. brown sugar.
2 tbs. sor sauce.
1 tbs. sesame oil.
1/2 tsp. black pepper.
2 minced garlic cloves.
2 lbs. left-over brisket..
Some onion powder.
Some garlic powder.
Lettuce for taco topping.
Tomatoes for topping
Sauce.
1/2 cup mayo.
3 tbs. gochujang.
Splash of sesame oil.
2 tbs. of chili-garlic paste.
Heat everything but lettuce and tomato in a pan, let simmer for a few minutes.
Make your taco or burrito, cover with sauce top with lettuce and tomato.
I added a bit of rice on mine.
Good.
Korean Bulgogi
2 tbs. oyster sauce.
2 tbs. Chinese rice wine.
2 tbs. oyster sauce.
3/4 lb. beef. I used some leftover brisket.
1/2 cup chicken broth.
1 tbs. hoisin sauce.
1 tbs. brown sugar.
1 tsp. chili garlic sauce.
1 tbs. sesame oil.
cup of bell pepper, diced.
Combine oyster sauce and rice wine in a bowl add beef stir to coat and set aside.
Sauce-Combine chicken broth, hoisin sauce, brown sugar, and chili garlic sauce in a bowl.
Place a wok over high heat. Add the oil, swirl to coat the sides. Add beef and stir until not pink.
I used leftover brisket, so I added it after the bell pepper.
Add bell pepper and stir fry for a minute. Add sauce and bring to boil.
Pour over noodles or rice.
Good.
Corned Beef Brisket.
Bunch of Carrots cut in half.
3/4 head of Cabbage torn apart into pieces.
Large Onion quartered.
Cover the meat with the season pack that come with it.
If you don't have a little pack, use some caraway seeds, mustard seeds, celery seeds, black pepper, ground coriander.
Preheat oven with bunch of coals under it.Pour a little olive oil in.
Sear the meat on each side and edges.
Place about 9 coals under and 18 on top. This is a 12 inch dutch oven.
Cover the bottom with onion slices, bottle of beer and jar of vegetable broth.
Place meat in and simmer for 2 hours.
Put in potatoes and carrots, simmer for 30 minutes.
Put in the cabbage and simmer for 30 to 45 more minutes, until cabbage is soft.
I put in some kielbasa with the cabbage.
Tasted good.
BRISKET
Placed brisket in a pan and cut the thick hard fat off.
Got a pineapple and cut all the inside out that I could.
Puree it and cover the brisket with it. Let it sit in the refrigerator for a couple hours.
Got the smoker ready for 225 degrees. Added peach and apple wood.
Put some salt, pepper and garlic powder on the brisket.
Place in smoker and many hours later, when it gets sort of reddish brown mahogany color,
internal temp around 165-170 I wrapped it in butcher paper. Several wraps.
Internal temp 205 took it out and placed it in a cooler. Make sure it can lay flat in cooler.
Let it rest several hours.
Very good.
Ingredients.
3/4 cup vegetable oil.
2 medium onions, finely chopped.
1 tablespoon chili and garlic paste.
1 tablespoon ground ginger.
1 bay leaf.
4 potatoes, cut into small peices.
1 cup frozen peas and carrots.
½ cup tomato puree.
1 ½ teaspoons garam masala.
1 ½ teaspoons paprika.
1 teaspoon white sugar.
1 teaspoon salt.
1 teaspoon chili powder.
2 tablespoons dried chopped cilantro.
Instructions
Heat a skillet on medium and add oil. Mix in the onions, ginger powder, chili and garlic paste, and bay leaf. Saute until the onions are soft. Mix in the potatoes and peas and carrots. Cover and cook until the potatoes are tender, maybe 25-30 minutes.
Stir the tomato puree, garam masala, cilantro, paprika, chili powder, sugar, and salt into the vegetable mixture. Continue cooking about 15 minutes.
Dutch Oven Cheesy Potatoes
Ingredients
8 Red Potatoes.
1 pack sliced bacon cut into smaller pieces.
1 lb. cheese, about half a small block. I used colby jack cut into thin slices.
1 large onion, sliced up.
Cup chicken broth.
some garlic powder.
some seasoning, I used McCormick bacon and chives.
Instructions
Start by slicing your potatoes into bite size cubes, cover with the seasoning. Chop the onion. Set aside.
Cut strips of bacon to 1-inch pieces.
Heat the dutch oven. I did 15 coals on top and 15 under.
Fry the bacon and saute half onions and then take them out. Leave the grease in the bottom of the pot.
Place the potatoes in, then all the onions, and finally bacon and half the cheese.
Cover the dutch oven and cook for about an hour, or until the potatoes are soft. I did this in evening 20 degree weather with lots of snow, took closer to two hours.
Stir frequently.
When potatoes are almost ready, cover with rest of the cheese.
When cheese is all melted in and potatoes are soft, its ready.
Smoked then seared.
Rub on one, salt, pepper, garlic on the other.
Smoked for a couple hours for an internal temperature of 145.
If you want a little more rare, go to 135-140.
Put on a hot grill for a couple minutes on each side to sear them.
Wrapped in foil and let rest for 20-30 minutes.
Come out like a big juicy steak.
Try to pinch the ends closed.
Carefully place the roll on one edge of the bacon weave. Roll it so the bacon covers the whole thing. be sure to cover the ends good.
Preheat smoker for 225-250°F.
Place bacon wrapped sausage roll into smoker on a baking pan or some foil on the grates, so it doesn't fall through. I used a pan with a top with holes in it.
Smoke cook for about 3 hours or until the inside of the meat reaches 170°F.
Take it out and let it rest for a little bit, maybe 15 minutes.
Ingredients.
Couple pounds ground beef.
3/4 cup cracker crumbs.
Small diced onion.
3 tbs. minced garlic.
Couple eggs.
Some worcestershire sauce-about a tbs.
Couple tbs. Jack Daniels whiskey.
Couple tbs. steak rub.
1/4 cup milk.
Some pepper jack cheese.
Sauce-1/2 cup ketchup, 1/3 cup brown sugar, 1/4 cup Jask Daniels whiskey, tbs. steak rub,
couple tsp, crushed red pepper flakes.
Get smoker ready for 225 degrees.
Mix the ingredients together and form half the loaf, put a dent in the middle and fill with a bunch of cheese. Form the rest of the loaf on top. Pour the sauce over the loaf.
Place the meat in the smoker, about 4-4 1/2 hours. Internal temp 165.
I have a vegetable pan with holes on bottom, used it for the meatloaf. Turned out very good.
1 small bag of prunes, about a cup-chopped.
1 can of green olives.
3/4 cup dry white wine.
1/2 cup red wine vinegar.
6 cloves garlic-chopped.
1/4 cup capers.
2 tbs. dried oregano.
2 bay leaves.
1 tsp. salt.
Small onion cut up.
6 skin on chicken thighs.
1 tbs. olive oil.
2 tbs. brown sugar.
I didn't have capers-I used some thyme. I used white cooking wine. I had skinless, boneless chicken.
Place all but the oil and sugar in a bag or container for a day to two days to marinate.
Heat a dutch oven with 27 coals under it.
Pour the oil in.
Take out the chicken and sprinkle the sugar over the thighs.
Brown the chicken skins in the oil.
Pour all the marinade in with the chicken.
Of the 27 coals, place 9 under and 18 on top of dutch oven.
Bake the chicken about 30-45 minutes, until done.
Pour over rice. Tastes good.
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.
Grilled corn and k bobs.
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.
