INGREDIENTS: INSTRUCTIONS:
Category: method-smoker
Pulled Pork – Smoked – Pressure Cooked
This is a very fast way to make great pulled pork. The only problem I had was, I could only fit about 1 pork butt in the pressure cooker at a time. Ingredients: Instructions:
Baby Back Ribs – Sous Vide
Notes: The best way to do sous vide ribs is probably smoke-sous vide-smoke but that seems really complicated and it would be hard to serve them whenever you want. These ribs are finished in the oven. You could freeze them before finishing and thaw them at a later date and finish them in any oven.… Continue reading Baby Back Ribs – Sous Vide
Barbacoa – Randy’s Smoked
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
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