I just bought a smoker
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Did you get it put together? If not, maybe I can do it for you the next time I am there.Leave a comment:
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don't shame me, Greg. No, and I have no excuse other than I don't want to get down on the floor to work. I'll let you know when it's done.😀 1Leave a comment:
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Re: I just bought a smoker
There is more than one way skin a cat or smoke a rib. Smoke, wrap in foil, finish out of foil, works well for me. Produces a tender not fall off the bone texture that is not mushy, as long as you don't leave them in the foil too long.Leave a comment:
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Re: I just bought a smoker
Not yet, Greg. It's not a hard job but I had other things that were more important. You are aware of my condition since you've been here, I can do one thing plus WC and then I'm worn out. I have the bone surgeon tomorrow. And then there's the house cleaning to contend with. I expect to get it put together over the weekend or early next week. You just can't get a lot done when you're dealing with chronic pain. It sucks, but it is what it is.
After reading what everyone said, I'm going to do a different recipe for the spare ribs. This one uses a dry rub. I have yet to decide whether I will wrap the ribs or not.Leave a comment:
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Re: I just bought a smoker
Got it put together, Liz? Trying to get this thread back on topic.Leave a comment:
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Re: I just bought a smoker
This is as good as my memory gets at 6:30am, lol...
Here's the basics but everything can be adjusted to taste. Just a warning, this stuff doesn't taste all that good straight but does taste good on the finished meat:
3/4 cup Worcestershire sauce
½ cup soy sauce
1 red onion chopped
1 sweet bell pepper chopped
2 jalapenos with seeds chopped
1 cayenne pepper whole
2 tsp salt
1 head garlic
1 cup pineapple juice
¼ cup apple cider vinegar
2 tsp nutmeg
Juice of 1or 2 limes
2 tsp cinnamon
1 tbs dried thyme
½ cup olive oil
1 chicken bullion cube
2 tbs brown sugar
Corn starch
Simmer everything on low until peppers and onion are fully cooked and mushy. Strain back into the pan then reheat low, add corn starch to thicken.
I usually brush it on both sides of the ribs before I wrap them then brush on another layer for the last hour of open cooking and it'll dry out and thicken.Leave a comment:
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Re: I just bought a smoker
Liz, first congrats on the smoker and there is plenty of company here to help. This is giving me some motivation to play with my own smoker. Mike and Diana got me one just before Tom's health collapsed last year and I totally forgot about until this thread popped up.
PatLeave a comment:
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Re: I just bought a smoker
sounds like a great base to start with. Thanks much.Leave a comment:
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Re: I just bought a smoker
Most of the honey oozes out but it leaves a mild hint of sweetness behind. I don't inject anything that would over power the flavor of the meat. The beef broth is a pretty concentrated mixture, but again, most of the flavor oozes out and just enhances the brisket. I mostly use pecan wood for smoking but I also add some apple or plum sometimes, especially for pork and turkey. I had an almost unlimited supply of pecan but my friend lost all his trees in a tornado this year. I did load up on about 400lbs though, lol...
I didn't used to share my recipes because my friends were trying to coax me into opening a restaurant, lol.. But that's not likely going to happen. I lost most of my recipes back in the days of cd-r backups that failed, so I mostly make them from memory. They can be hit and miss, but I'll see what I can out together. I will say that I use fresh pureed pineapple and its juice as the main sweetener.Leave a comment:
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Re: I just bought a smoker
Oh, you big cheater using an injector.That is actually my next try although I have trouble considering doing anything beyond my rub and a mesquite smoke (I am an addict), but got the injector and was debating adding beef broth next go round. Honey.....hmmmm. Usually smoke a brisket about once a month, freeze leftovers and have every 10 days or so till gone, then smoke another. How much for the non-sticky jerk glaze recipe? That really sounds worth a try....
Never thought to take pictures, will next time. Got the hint. What wood do you smoke your Carib ribs with? I got some Plum and Almond I am going to try next two batches and that sweet glaze should compliment either. Sorry Liz.Leave a comment:
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Re: I just bought a smoker
I don't mean to hijack Liz's thread, but here you go!! I hope you don't mind if I include a little brisket, lol...
The ribs aren't as saucy as they look but they had about another hour to smoke. I got away from traditional BBQ when I was competing, and I changed my recipe to the Cajun Jerk. I rub them with Cajun spices then brush them for the last hour with a Caribbean Jerk glaze that caramelizes down to a non sticky finish. It adds a sweet and spicy flavor that doesn't over power the taste of the pork. The brisket is also rubbed with Cajun spices but no glaze, but I do inject it with beef broth and honey.
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Now Im hungry again!Leave a comment:
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Re: I just bought a smoker
The ribs aren't as saucy as they look but they had about another hour to smoke. I got away from traditional BBQ when I was competing, and I changed my recipe to the Cajun Jerk. I rub them with Cajun spices then brush them for the last hour with a Caribbean Jerk glaze that caramelizes down to a non sticky finish. It adds a sweet and spicy flavor that doesn't over power the taste of the pork. The brisket is also rubbed with Cajun spices but no glaze, but I do inject it with beef broth and honey.
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