Does anyone have some good smoker recipes for beef or pork?
Trout and fish are no problem for me but am looking for the beef or pork. I am using a electric smoker by MAster built, Grand Mac Series Smoker
Thanks to all
Tom
Erie Tom N8UAZ (Better Half Pat)
Ohio Winter Steelhead Country
25' Innsbruck 5ver
2003 GMC 2500HD 2x4. Extcab SB Duramax/Allison
Reese Kwik Slide Hitch
Prodigy
Ham radio listen to 146.52 simplex. HF 20M and 40M mobile Retired and free as a bird
Oooh boy, my favorite. I have a charcoal water smoker. These ribs are very tender and explode with juice off the bone. They are not fall off the bone ribs, though. If you like them this way, finish them in the oven at very very low heat for a long time.
KJs Ribs
1.5 Litre Coke
4 cloves garlic, smashed
1/2 onion coarsley chopped with one clove pressed in
1 tsp ea. black pepper, coarse kosher salt, whole coriander
1/2 tsp nutmeg, whole allspice
store bought or invented rib rub (usually a mix of the above spices, onion powder, garlic powder and paprika)
your favorite barbecue sauce (i like kc masterpiece if I'm feeling too lazy to make one)
Mix the coke, garlic onion and spices and marinate the ribs (I prefer baby backs)overnight or up to 3 days in the fridge. Remove and pat dry, allow to come to room temp. sprinkle generously with the rub and smoke at low heat with hickory, pecan and apple wood chips according to directions (I do it overnight with 2 charcoal feedings). Remove ribs and finish on the grill turning every 5 minutes and basting with barbecue sauce. Engage in carnivorous frenzy.
The Joseph Family
Santa Fe, NM
2000 Pace Arrow 37S
Hi,
For my boneless pork chops I rinse the meat off----
In my pan I use a mixture of water a nice red wine, pineapple juice, crushed garlic, pepper, salt, a 1/2 bottle each of A-1-----your favorite bbq sauce
You mix this all together-----you can heat it or just put it in the smoker cold----soak your wood chips-----cook by the cooker instructions-----if you don't watch they will over-cook-----
I saw Kendena's reply that included 1.5 ltr of Coca Cola (not Pepsi). Reminded me of a barbeque sauce of nearly 30 years ago that, supposedly, was used by the Texas Cattlemen's Association - for a great barbeque sauce try 50/50 of Coca Cola and ketchup. Stir well as they don't readily mix well. If you are faint hearted, try first on hamburgers. But it is great on steak, etc. especially if you forgot to pack the barbeque sauce!
1-10 to 12 lb curred ham. I have never used a whole ham just the shank or butt.
Brown sugar
1-bottle of cheap wine (berry flavor)
Cover ham w/brown sugar and fill waterpan with water and cheap wine.
Fill with coal and smoking chips and make sure temp geats to ideal on the smoker.
Start ham at 10 to 12 pm. at night then go to sleep.
Wake up at 6 to 7 am shake coals alittle and/or remove ham from smoker.
Never fails and very tender everytime.
Pioneer 25TS6 A Brand new 2500HD ext Cab Loooooooooong bed
6.6 Duramax/Allison
Offline
A Brand new 2500HD ext Cab Loooooooooong bed
