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SMOKED CORN ON THE COB Remove the husks from the corn. Place corn on your grill or smoker at 275°+. Smoke for approximately 15 to 20 minutes with Hickory Pellets or wood. Glaze with butter. Salt to taste. Option: Glaze with mayonase and sprinkle with chillie powder for a touch of south of the border flavor. The corn will have a nice smoky flavor.

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SMOKED DEVILED EGGS 6 peeled hard boiled eggs 1/4 cup mayonnaise 1 tsp dijon or spicy mustard 1⁄4 tsp garlic powder Salt and pepper to taste Smoked paprika for garnish Cold smoke peeled hard boiled eggs for 1–2 hours with Apple wood. Slice eggs lengthwise and remove yokes. Mix yokes, mayonnaise, mustard, garlic, salt and pepper. Fill empty egg halves with the mix. Dust with smoked paprika for garnish. Optional: Brine hard boiled eggs for 24 hours... Add: pickles and/or pimentos. Add: small piece of smoked salmon and wasabi roe. Tip: Fill small plastic bag with mix and cut off...

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SMOKED TURKEY or CHICKEN Clean turkey or chicken. Pat dry with paper towels. Coat skin with olive oil. Sprinkle liberally with your favorite seasoning or rub. 1⁄2 stick butter 4 oz. white wine 1 Tbsp garlic Mix butter, wine and garlic, and inject breasts and legs. Smoke at 275° until internal temp reaches 165°. I like to use a mix of Hickory & Cherry pellets, with a little Mesquite at the very end. Rest for 20 minutes before carving. Optional: Brine turkey or chicken with poultry brine overnight.

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POULTRY/FISH BRINE Pour 2 Gallons of Cold Water into a plastic or stainless container 1 cup Kosher Salt 1 cup Brown Sugar Mix 3⁄4 cup of the Kosher Salt and 1 cup Sugar thoroughly. In the water. Place a raw egg into the brine. Add remaining salt until raw egg floats to the surface. Brine overnight. Optional: 1 Tbsp garlic powder 1 Tbsp onion powder 1 Tbsp Cajun spice (Louisiana Cajun seasoning)

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BBQ RUB INGREDIENTS Brown Sugar 1 cup Paprika 1/2 cup Kosher Salt 2 Tbsp Coarse Black Pepper 1 Tbsp Garlic Powder 1 1/2 Tbsp Onion Powder 1 Tbsp Chili Powder 1/2 Tbsp Cumin 1/2 Tbsp Dry Mustard 1 tsp Allspice 1 tsp Ginger 1 tsp Optional: 1/2 tsp Cayenne Pepper (Hot) or 1/2 tsp Crushed Red Pepper Mix sugar and spices thoroughly. Pour liberal coat on meat. Store unused rub in an airtight container.

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