Smoke recipes... lets hear'em

Discussion in 'Cooking Forum' started by Nelliboy2, Jun 19, 2011.

  1. pennywise67

    pennywise67 Elite Refuge Member

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    Sprigs, try adding a cup of good black coffee as your liquid. I use it when doing my briskets and it really adds a nice dimension to the juice.
     
  2. SPRIGS

    SPRIGS Elite Refuge Member

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    Will do. I have heard of several people doing this with beef (briskit, chuck roasts, etc...) Must be something to it. I will give it go the next go around. Thanks.
     
  3. pennywise67

    pennywise67 Elite Refuge Member

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    you can also add ground coffee beans to your rub ;)
     
  4. armallard

    armallard Senior Refuge Member

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    Need to grill some salmon lets hear some ideas
     
  5. SeniorCoot

    SeniorCoot Elite Refuge Member

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    WE do it simply- Just melt some butter- add some granulated garlic and spread over fillet- then sprinkle it with celery salt. Nice delicate flavor and it does not take away from salmon- another wqy done at AK salmon bake in Fai- mix brown sugar and melted butter-spread on fillets and sprinkle lightly with S&P Enjoy-
    I also do it in my Brinkmann smoker/cooker- salme stuff.better smoke flavor.
     
  6. hoffmann35

    hoffmann35 Refuge Member

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    Did a pork shoulder a few weeks ago. Rubbed with Canola oil then Daves Pork Rub. Saran wrapped and put in fridge for 31hrs. Smoked at 210 degrees for about 16 hours. No spraying or slathering with bbq. Pull it and add Sweet baby rays on the bun and its a fine sammich
     
  7. Pine

    Pine Elite Refuge Member

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    sounds great .try adding a little dill weed too.or make a tarter sauce with mayo and dill weed.
     
  8. SeniorCoot

    SeniorCoot Elite Refuge Member

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    Will do -Dill goes very well with salmon-use it on all my Lox also.
     
  9. BlindDuck

    BlindDuck Elite Refuge Member

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    4 cups Apple Juice
    2 cups Maple Syrup (the real stuff)
    1 cup salt

    24 hour soak

    4 to 8 hour air dry after removing from brine :)fp do not skip the air dry step)

    Smoke for 4 to 6.5 hours at 200 deg using Alder and/or Apple wood chips.
     
  10. tcc

    tcc Elite Refuge Member

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    You guys doing the butts should try going up to a temp of 195-205; pork butt has enough fat and collagen that it won't dry out at those temps. Actually ends up melting more of those goodies and is even easier to pull.I also suggest trimming the fat cap off as it has plenty of internal fat and by doing so you end up with more bark.
     
    Last edited: Jan 10, 2015

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