Archive for the ‘Smoking’ Category

Smoked Onion

October 23, 2007

     Grilled onions are a favorite add on to accompany most grilled meats in my house.  Usually a little butter, salt and pepper, and onto the grates.  I had this little cast iron butter pot and noticed an onion fit just right into it.  So, I took a 1015 (Texas sweet onion), and cut a little off the top and peeled off the outer layers.  I did not trim the root end of it.  I them made slices from the top, making sure not to cut all the way through the bottom.  Then, seperate the “petals” some and place into the pot(you could use some crumpled foil to make a bowl).  Top with a good helping of butter, salt, pepper and BBQ rub.  Smoke or grill untill the onion is soft.  It will come out like a grilled/smoked bloomin’ onion.

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Leftover Drumstick Tacos

July 21, 2007

     I had a couple of leftover smoked chicken legs and was trying to decide on dinner for one.  Looked a deeper and found some leftover grilled onions and saw the green taco sauce in the fridge door.  I shredded the chicken and threw it in a skillet along with the onion petals until warmed through.  I loaded chicken and onions on a corn tortilla, topped with cheese, green taco sauce and habanero hot sauce.  Turned into a great meal.

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Quick Chicken Legs

July 20, 2007

     I had a pack of chicken legs that needed to be cooked.  I seasoned them up Dr BBQ’s Big Time Rub, and fired up the Big Green Egg.  I decided to cook these direct and try out an eggcessory that my buddy Wayne over at Playing With Fire and Smoke sent me.  It’s basically raises the cooking grate 4 inches to achieve a raised direct method of smoking. 

      The BGE was brought up to 350 degrees.  I added a chunk of cherry wood for smoke.  45 minutes was all the drumsticks needed.  They came out great!  The legs with dots are drops of Srirachca hot sauce.  They were a good alternative to hot wings.  These were my lunch for the week, and were a hundred times better than what was offered in the cafeteria.

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Another BGE cook

July 14, 2007

     Still breaking in the Big Green Egg here.  This thing amazes me.  Once at temp, it stays there.  If I open the lid and temps fall, it recovers faster than anything I’ve cooked on.  The ceramic holds the heat extreamly well.  On to the meat!

I rubbed a 10lb packer brisket with Grub Rub(a favorite of mine).  I loaded the firebox to the brim with B&B lump charcoal with hickory chunks mixed in.  I lit a couple of firestarters and brought the egg temp up to 250*.   This cook was offset, which is when a plate setter is deflecting the heat to the outer edges of the cooker.  I let the egg heat for about 30 minutes before I loaded the brisket on at 11:00PM.  I woke up at 3:00AM to check on it, and temps were holding, so I went back to bed.  I started checking brisket temps at 7:00AM.  I pulled it when it reached 195 degrees in the flat at 8:30AM. 

     I shut down the vents to extinguish the coals.  The egg takes a couple of hours to cool down since the ceramic holds heat so well.  When the 10 hour burn was done, I still had about 60-75% of the coals left unburned.

     Here’s the finished product.

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And the point chopped for sandwiches.

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New Big Green Egg

June 13, 2007

     It’s been a while, but I’m back!  I’ve just added a new cooker to my arsenal.  I actually traded in my original Kamado on a new large Big Green Egg.  And I’m eggcited about it!  I’ve already done a couple of cooks.  This thing can smoke low and slow, or can sear a steak at 750 degrees.  I’ve done 2 cooks (about 15hrs worth), and only used about 6lbs of lump charcoal and a couple of handfuls of wood chunks.  Without further ado, here’s some pics of the egg and some food that has already come off the grates.

Here’s the BGE on it’s nest.

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Here’s the first slab of baby backs off the grate.  Some of the best ribs I’ve smoked.

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And a couple of trimmed spares, andouille links and smoked beans.

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The Renowned Mr. Brown

April 30, 2007

     I decided to try another recipe on my “to do” list.  From the book Smoke & Spice by Cheryl and Bill Jamison.   It came out great.  The rub produced a nice thick bark.  I halved the amount of black pepper to keep it from being to hot for others.

Southern Succor Rub

1/4 Cup Ground Black Pepper          1/4 Cup Paprika

1/4 Cup Turbinado Sugar                  2 Tbs Salt

2 Tsp Dry Mustard                             1 Tsp Cayenne

Succor Mop (optional)

Remaining Southern Succor Rub      2 Tbs Salt

2 Cups Cidar Vinegar                          3 Tbs Black Pepper

1 Tbs Wocestershire Sauce                1 Tbs Paprika

1 Tbs cayenne

The night before the cook, rub a 6-8lb pork shoulder (Boston butt).  Put the butt in a plastic bag and refrigerate overnight.  Apply another coating of rub and sit out at room temp for 45 minutes.  Smoke at 200-250 degrees for appox 1.5 hours per pound.  Mop about once per hour.

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The blade bone pulled out of the 8 pound butt cleanly after the internal temp reached 200 degrees after about 14 hours on the smoker.  I used pecan and hickory the entire cooking session.

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And here is the pork after pulling.

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I will definetly do this recipe again.  The chewy seasoned bark is addictive.

Armadillo Eggs

March 29, 2007

     I had a few request on what exactly is an armadillo egg.  An armadillo eggs is breakfast sausage stuffed with a jalapeno that is stuffed with cheese.  I make mini versions.  I make about 10-12 per pound of sausage.  I stuff the sausage with a cube of cheddar cheese and a slice or two of jarred jalapeno slices.  I smoke the mini eggs for about an hour or so until the sausage firms up.  Here are a few pics:

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March 23rd Cook

March 25, 2007

     Nice day here in North Texas, so I decided to light up the smoker.  I rubbed some country style pork ribs, which are just sliced pork shoulders(butts).  I pulled the “ribs” into pulled pork.  And I threw of a package of Slovacek beef sausage.  I also made up a few armadillo eggs.  Half of the eggs had cheddar and jalapeno slices, and the other half just had cheddar.  They were seasoned with Spicewine Hen & Hog Dust.

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Quick sausage smoke

March 12, 2007

     After church, it was too nice outside to pass up some outdoor cooking.  So I fired up the smoker.  I grabbed a pack of chicken thighs and some various smoked sausages.  I had some Elgin, TX links from Southside Market, and some venison sausage that I had made.  The chicken thighs were rubbed with Dave Klose’s Championship Poultry Rub.  I used pecan and hickory wood for the smoke.  I ran the pit closer to 300 degrees for this cook since I was wanting a crisper skin on the chicken.  The Elgin links were done in about 45 minutes.  The venison links were bigger so the went about an hour and a half.  All the sausage came out juicy and with a nice snap to the skin.

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Smoked Chicken Drumettes

February 12, 2007

     These are easy to smoke, easy to experiment with and taste great.  I took a package of fresh wing drumettes and seasoned them with Stubb’s Chile Lime Rub.  These were smoked at about 250* with a combination of pecan and hickory.  They were placed on the hot spot closest to the firebox.  Since they’re small, it only took about 45 minutes or so.  They came out great.

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