I created this as a tweak to a recipe I found on Reddit. First batch was 12 lbs of prime chuck roast. Go big or go home! The typical process involves creating a sauce and a Notes: For larger batches, I might use canned stewed tomatoes instead of tomatoes and water or beef broth. Guajillo… Continue reading Barbacoa – Randy’s Smoked
Category: method-smoker
Barbacoa
I found this recipe on Reddit and I liked the process. Notes: Should I add brown sugar to the sauce? Fish Sauce to add umami to the sauce. Would it be better to smoke the meat on low for 2 hours then brown on a searing grill before adding to the crock pot? Probably need… Continue reading Barbacoa
Beef Brisket 2021 (smoked)
Notes: This is my attempt to cook a full packer brisket into sandwich slices and burnt ends. Every time I try to cook a whole brisket, the flats seem juicy when I pull the brisket from the grill but after slicing them, they become dry and crumbly. The problem with cooking the whole brisket together… Continue reading Beef Brisket 2021 (smoked)
Smoked Queso
INGREDIENTS: 32 oz. Kraft Original Velveeta Cheese 8 oz. Pepper Jack Cheese 8 oz. Shredded Mozzarella 1 onion (chopped) 1 Tablespoon Minced Garlic 1 10 oz. can Rotel Original Diced Tomatoes And Green Chilies 1 lb. browned breakfast sausage (or hamburger) 1/2 teaspoon Onion Powder 1/2 teaspoon Garlic Powder Alternative Ingredients for a Thinner Queso:… Continue reading Smoked Queso
Chicken Thighs (Andrew’s Smoked)
INGREDIENTS: Bone-in, Skin-on chicken thighs. Honey Randy’s Chicken and Rib Rub (or your favorite) INSTRUCTIONS: Place the chicken thighs skin side down on a cutting board. Cut away any skin and fat that extends outside the meat. Use your fingers to carefully pull the skin away to form a pocket. Coat the pocket between the… Continue reading Chicken Thighs (Andrew’s Smoked)
Smoked Salsa
This recipe came from one of Dennis’ friends. I am anxious to try it. INGREDIENTS: 20 roma tomatoes 1 yellow onion 1 serrano peppers (omit unless you want HOT) 1 poblano pepper (omit unless you want HOT) 5 jalapenos (3 for mild) 3-5 cloves of garlic salt and pepper to taste INSTRUCTIONS: Quarter tomatoes and… Continue reading Smoked Salsa
Smoked Shredded Chicken Breast – Sous Vide
It is hard to make smoked, shredded chicken breast without drying it out. This recipe ensures the chicken will have smoke throughout, will be cooked thoroughly, and will not be dry and tough. Start Sous Vide heating at 158 degrees. Coat chicken breasts in olive oil. Lay the chicken breasts out on a cake rack… Continue reading Smoked Shredded Chicken Breast – Sous Vide
Smoked Ribs (Myron Mixon-ish St. Louis 3-2-1)
Ingredients: Rub: 1 part BBQ Salt (RANDY’S ALTERNATE LOWER SODIUM FROM-SCRATCH) 1 part brown sugar Other: Yellow Mustard Apple juice and a spray bottle. Instructions: Wash ribs and remove membrane. Rub ribs with a thin coat of mustard so the rub will stick. Coat ribs with the rub mixture: Per the “proper salting techniques” in the Food Trivia post,… Continue reading Smoked Ribs (Myron Mixon-ish St. Louis 3-2-1)
Brine for Smoked Turkey
INGREDIENTS: 1 gallon distilled water (or boiled tap water to remove chlorine) 1 cup kosher of unionized salt 1/2 cup sugar 6 fresh tarragon leaves or 1/4 cup dried tarragon 1 teaspoon black pepper INSTRUCTIONS: If you boil the water, let it cool before using. Mix all the ingredients thoroughly. Place Turkey in large non-metallic… Continue reading Brine for Smoked Turkey
Pork Belly Burnt Ends
These are super rich. You can only eat a few pieces. Feeds 20-25 people as a side dish. These pictures are of a double batch (2 bellies). INGREDIENTS 1 whole pork belly (approximately 15 lbs). Buy this at a butcher shop. Don’t buy the small packages from the big box stores. They typically have… Continue reading Pork Belly Burnt Ends