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)
Category: method-smoker
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
Steaks – Reverse Sear
Instructions: Season 1″ or thicker ribeye steaks. (use BBQ salt minus salt recipe). Steaks need to be thick enough to accept a thermometer in the center. Bake in oven or smoke in smoker at 220 degrees until temperature reaches 134 degrees for medium. (about an hour) Remove immediately. Move steaks to red hot (sear) grill.… Continue reading Steaks – Reverse Sear
Snack Sticks
Ingredients: 5 lbs meat 12% fat 2.5 Tbsp pickling salt 1 tsp pink cure by weight 1 tsp ginger powder 1 tsp celery seed ground 1 tsp onion powder 1 tsp liquid smoke 1.5 tsp dry mustard powder 1.5 Tbsp black pepper ground 2 Tbsp paprika 2 Tbsp corn syrup solids 1 cup soy protein concentrate 1 cup water ice cold Instructions: Chill meat to 34°F (1°C), grind one time through a 3/16” (5 mm) plate. combine ground meat with remaining ingredients, mix well until mixture… Continue reading Snack Sticks
Smoked Ribs (St. Louis 3-2-1)
Ingredients: 1 part BBQ Salt 1 part brown sugar mustard Instructions: Wash ribs and remove membrane. Rub ribs with a thin coat of mustard so the rub will stick. Coat ribs with a 50/50 mixture of BBQ Salt and Brien Sugar. Smoke at 220 degrees for 2 to 3 hours or until meat pulls away from the ends… Continue reading Smoked Ribs (St. Louis 3-2-1)
Pulled Pork – Smoked
Ingredients: 4 Tbsp Adolph’s No MSG meat tenderizer 0.5 Tbsp black pepper 1.5 Tbsp cayenne pepper 1.5 Tbsp cumin 2.5 Tbsp garlic powder 5 Tbsp kosher salt 1 Tbsp onion powder 2.5 Tbsp oregano 0.5 tsp turmeric Instructions: This is my custom spice grinder attachment for my Blender. Add the Rub Ingredients to the spice jar Blend the spices together. It may help to add a Tbsp of corn starch keep the ingredients… Continue reading Pulled Pork – Smoked
Cottage Bacon – Maple & Brown Sugar
Ingredients: 2 tsp pink curing salt 10 tsp kosher salt 4 Tbsp brown sugar 4 Tbsp Maple (try maple syrup) 80 ounces pork butt bone removed Instructions: Place in Ziplock bag and refrigerate TURN DAILY to distribute cure evenly. It will get rancid if you forget this step. On the 7th day, remove from wrapper, rinse off brine, dry and leave in refrigerator for 24 hours to… Continue reading Cottage Bacon – Maple & Brown Sugar
Cottage Bacon – Black Pepper
Ingredients: 80 oz pork butt bone removed 2 tsp pink curing salt 11 tsp kosher salt 2 Tbsp sugar 1/3 cup course ground pepper Instructions: Place in Ziplock bag and refrigerate Turn daily to distribute cure evenly On the 7th day, remove from wrapper, rinse off brine, dry and leave in refrigerator for 24 hours to develop a pellicle (skin). After rinsing, add black pepper to… Continue reading Cottage Bacon – Black Pepper
Chicken – Smoked or Roasted
For Smoked/ BBQ rub, use: 1/2 BBQ Salt mixed with 1/2 brown sugar. For Roasted Rub, use: Randy’s Poultry Rub Ingredients: 1 Chicken Breast or whole Chicken 1/2 cup kosher salt 1/2 cup White Sugar or brown Instructions: Create a brine solution. In a large bowl, combine 1/2 Cup Kosher Salt and 1/2 Cup white or brown sugar and 2 quarts of… Continue reading Chicken – Smoked or Roasted