17Apr/110
3-2-1 Ribs!
Main ingredients:
- 2 Pork Rib racks
- Rub of choice
- Apple Juice
- BBQ Sauce of choice
Method:
- Cut Rib racks into sections of 3 equal sized (easier to handle)
- Place rub of choice on both side of the rib racks and make sure you cover them well.
- Place ribs into smoker for 3 hours at 225 degrees.
- After 3 hr hour smoke wrap ribs in heavy duty alum foil and put about 1 oz of apple juice and close up tight.
- Place wrapped ribs into smoker for another 2 hrs at 225 degree.
- After the second run in the smoker unwrap ribs and place on the grill grates and baste the meat side of rib with your BBQ sauce of choice.
- Put back into smoker for 1 hr at 225 degrees.
- Once the ribs are done with its last hour pull them and let them rest for 20 minutes covered in tin foil.
- Enjoy!
Personal Note:
- These are super tasty. We ate every rib we cooked. Definitely going to have to do this again.
Pictures:
Recipe was given to me by Mr Nick Zechmann!
2Apr/110
Smoked Brisket #1
Meat:
- 1 4.5lb Beef Brisket Flank
Marinade:
- ½ cup orange juice
- ½ cup coke
- 1-½ tbsp. fresh ground black pepper
- 1-½ tbsp. celery salt
- 1-½ tbsp. cinnamon
- 1-½ tbsp. sea salt
- 1-½ tbsp. garlic pepper
- 1-½ tbsp. oregano
Rub:
- 1-½ tbsp. fresh ground black pepper
- 1-½ tbsp. celery salt
- 1 tbsp. chili powder
- 1-½ tbsp. sea salt
- 1-½ tbsp. garlic pepper
- 1-½ tbsp. oregano
Finishing Sauce Rub:
- 1/4 cup brown sugar
- 1/8 c. honey
- 1/8 c. orange juice
- 1/8 c. ketchup
Method:
- Place the brisket and marinade in a pan and cover with plastic wrap. Marinate in the refrigerator for at least 2 hours and up to 24 hours.
- After marinading period remove the brisket from the refrigerator and let it come to room temperature.
- While the brisket is coming to room temperature, apply rub.
- Set Smoker to 225 degrees F with ½ hickory and ½ oak wood
- Smoke Brisket till internal temperature 180 (rule is 1.5 hours per pound)
- Remove the brisket from the smoker and place on a piece of aluminum foil large enough to wrap the brisket.
- Turn Smoker down to 150 degrees F
- Pour finishing sauce in foil pouch and wrap securely
- Place Brisket back in smoker for 1 hour
- Let brisket rest for 20 mintes
- Slice into perpendicular to grain with 1/8" slices
Pictures:
13Mar/110
Bistecca alla Fiorentina
Meat:
- 1 2-2 1/2 pound porterhouse steak
Rub Ingredients:
- 5 cloves garlic
- 1 1/4 tablespoons kosher salt
- 2 tablespoons Italian parsley, chopped
- 1 1/2 tablespoons thyme, picked and chopped
- 1 tablespoon rosemary chopped
- 3/4 teaspoon smoked black pepper
- 2 tablespoons grapeseed oil (DO NOT USE Olive Oil ) - used because it has a higher flash point
After Smoke Season:
- 1 - 2 tablespoons of good quality olive oil
- 1/4 teaspoon flaked sea salt
Method:
- Bring the porterhouse steak to room temperature before cooking (2 hours maximum.)
- In a mini food processor add the garlic and salt and pule repeatedly into a fine mince. You may need to stop and scrape down the garlic a few time to get all of it the same consistency.
- Add the herbs, pepper and grapeseed oil to the garlic mixture and pulse until uniformly combined
- Rub the steak with sea salt and then the paste on all sides
- Place steak in smoker and smoke till internal temperature reaches 110 degrees. Remove steak from smoker and let rest. *** NOTE: If you would like your steak to be more or less well done adjust the above temperature. 110 will produce a medium rare steak.
- Start your grill and get it as hot as you can get it (600 degrees)
- Place steak on your grill and sear the steak on both sides, approximately 2-3 minutes per side. Remove steak from grill and let rest for 5-10 minutes, the steak should reach a final temperature of ~ 135 degrees.
- Separate the two portions of meat from the bone in the center of the steak (reserve the bone.) Slice each section of meat into 1/2 inch thick pieces, keeping the sequence of the pieces intact
- On a serving tray, rebuild the porterhouse steak around the reserved bone. Drizzle with a good quality olive oil and sprinkle with a flaked sea salt. Serve
Pictures:
4Mar/111
Smoked Porketta Samis with Onions and Peppers
Main ingredients:
- 8lbs (approx.) boneless whole pork shoulder
- 4 yellow onions, skin removed
- 2 green bell peppers
Rub Ingredients:
- 2 tablespoons smoked black pepper
- 2 tablespoons kosher salt
- 1 tablespoon fennel seed
- 1 tablespoon dill weed
- 2 tablespoons pimento
- 1 bay leaf, finely crumbled
- 3/4 tablespoon onion powder
- 1/2 tablespoon crushed hot pepper flakes
- 1/2 tablespoon oregano
- 1/2 tablespoon basil
- 1/2 cup fresh parsely
- 2 tablespoons olive oil
- 6-8 cloves garlic, chopped
Method:
- Combine all seasonings, garlic and oil in a mini food proceesor ( aka magic bullet at my house) and pulse blend
- Unroll pork shoulder and rub pork all over with salt, then spice paste, place in a large plastic bag ( I put mine in a vacuum back sealer bag and suck the air out of it)
- Let the shoulder stand at room temp 1-2 hours or up to 12 hours in the refrigerator, then allow to stand at room temp for 1-2 hours
- Prep your smoker, whatever that may be for your setup.
- Place pork, fat-side up in your smoker
- Top with any loose seasonings from the bag
- After about 6 hours of cooking , add the onions and peppers
- Cook veggies until tender and the pork until the internal temperature reached 170 degrees.
- Let the pork rest 15 minutes before slicing
- Using a meat slicer or carving knife cut thin slice slices for sandwiches
- Julianne the onions and peppers and toss with olive oil
- Spead mayonnaise on both sides of bun, layer with meat, onions and peppers
- Eat yummy tasting samis!
Personal Note:
- This is by far is one of my favorites things to smoke. The rub is a little different as it is a wet rub.
Pictures:
Recipe found by attending a class at the Kitchen Window