Saturday, December 27, 2008
Enough! This is an absolutely terrific way to do a whole chicken roaster. It comes out moist and delicious and really not much effort on your part. You can buy the roaster stand Steven Raichlen Best of Barbecue SR8016 Stainless-Steel Beer-Can Chicken Rack with Drip Pan
and the "drunken" chicken heads Ceramic Drunk Chicken Heads - New!
..... one of the best buys you will ever make!
Use your favorite dry rub. Pour some in a bowl so you don't contaminate it with "fowl" germs, rinse and pat dry the bird, then place it on a plate for a quick rub down, inside and out. Next, get a can of beer out of the fridge, then drink half of it .... now place the half full can into your roaster stand and slide your bird over the can in the roaster ( I don't need to be more specific, do I?).
I heat up my grill to 325 - 350, place a disposable aluminum roasting pan filled with about a cup of water / apple juice mix on the grate and place the chicken roasting stand inside. The roasting pan catches any grease that drops and the liquid adds even more moisture to the bird. I always use indirect heat when I do this, so slide the pan over the unlit burner.
Roast until your fowl has an internal temp of 165, about 1 1/2-2 hours. Check on it periodically, but I don't baste because I happen to like the crispy skin. Trust me, the inside will be moist, tender and juicy!
Prepare all your side dishes, or have the gang all bring their favorites and there is less for your to do.
When you bring this "bad boy" out of the smoker for your presentation make sure you put on your ceramic chicken heads (on the birds, silly!) and you will be queen of the neighborhood smoker scene ... lol!
This whole meal should be paired with plenty of beer ... after all we wouldn't want to mix our beverages! A lot of laughter with good friends and your dining experience should be complete!
When you learn how to use a smoker never take yourself too seriously!
Thursday, October 2, 2008
Submitted by my good friends Uncle Brewski and Aunt Pattie:
So, me (Uncle Brewski) an Unc is sittin’ round the udder day havin’ a few cool beverages and discussin’ da finer points of How To Use A Smoker. As we’s talkin’, we tink it might be kinda nifty to have a little frenly How To Use A Smoker competion. Get some folks tageder ona Sunday aftanoon, smoke up a little oinker and ask da wemen folk to whip up some udder tasty viddels.
Well, jus so happens, I’s gots a big ole box of Spare Rib Tips from one of my favorite sppliers “Moo and Oink” Dem should give us a good start!
As we starts ta come up wit a gest list, it becomes oblivious ta me dat Unc is stackin’ da deck wit folks whos gonna vote fer him! (imagine!) So ta counter dat I makes a few callz and stends da invite to some of da long time Club Brown members in good standin’, who I know I can count on ta vote early n ofen! (dis is Chicago after all!) Next ting ya kno we’s up ta 14 folks.
So we’s off to da store ta fetch up anuder 10lbs of ribz. Dis el work good…Brewski cen do his 10lbs usin his secret methods, an Unc cen do his 10lbs usin his secret methods.
Dis 1st Periodic Club Brown How To Use A Smoker Throwdown ting is startin ta shape up perty nice. Da wemen has pulld out all da stops…heres a sampling of da menu….
Brewskis Sweet and Sticky Ribs
Uncs udder ribs
Brewskis Smoked Tomatoes
Uncs attempt at Smoked Tomatoes
Shrimp and Pasta salad
Pepper and cream cheese dip
Hommade Corn Salsa
Fresh baked chocolate chip cookies
Granma Dorrie’s delicus cole slaw
Cuzin Ras Brocelli cassrol
Evry body arrives and da cool beverages is a flowin! (part of my stratigy) Da smokers is stil smoking n cept fer da skeetrs it’s a bewtifl day. Lil’ Tyler gos out to da punkin patch n piks out som biggins to take home! We loads em up, n its just bout time fer da main event.
Da viddles is served up n boy what a spred! Everybody is mooin n oinkin whit complimnts. Id be willin ta betcha even some of da snobs over at Wine and Food Pairing wouldv had a buttspankin good time!
But wait….bafor everybody falls asleep we gots ta vote fer da winner of da Club Brown How To Use A Smoker Throwdown. Tyler distribuuts da ballots an da results is in!
Winner of da Club Brown How To Use A Smoker Throwdown:
Uncle Brewski’s Sweet and Sticky Ribs
Winner of the Smoked Tomatoe Event:
Uncle Brewski’s Smoked Tomatoes
Winner of the Desert Event:
Aunt Patties homemade Apple Crisp
Well, well, it looks as if my statigy wit da Club Brown members may have worked! Untill…………..
Da next mornin afta da smoke clears outa da house an da jubilation subsides, Aunt Pattie dos a recount ! The new ballot total for winner of the Club Brown How To Use a Smoker Throwdown is:
Uncle Brewski: 8
Looks like lil Tyler better stay in school a while longer! Cordin to Aunt Patties recount ders 20 votes but only 14 folks was here!!
Uncle Brewski, outraged at da implication that he might not have actually won, an da mere hint dat dere may have been some votin irreularitys, has sued n demanded a rematch!
Unc, always the polight gentleman he is, graciously accepts da honerz n agrees to a rematch!
Stay tuned……bof contestnts has greeed to post dere recipes here on How To Use A Smoker !
Monday, September 8, 2008
How to use a smoker found this on a daily news site surfing the internet and thought I should pass this along .... This reminds me of the old song ... My cheatin' Heart!What will they think of next?
By RACHEL WHARTON
Friday, August 29th 2008, 4:00 AM
Barbecue might be all the rage right now, but that doesn't mean most of us city slickers are making it. Even if we had the time and the know-how to cook a 12-pound brisket slow and low (meaning over low heat for a really long time) most of us don't have any place to legally do it.
That's one of the reasons Mindy Merrell and R.B. Quinn, a food-writing and barbecue-loving couple in decided to write "Cheater BBQ" (Broadway). The other reason, says Merrell, is to give people a way to make barbecue more often.
The book - a compendium of recipes for indoor smoked foods and the sides that complement them - hits shelves next week, just in time for fall. That's right: the fall, because the gist of the book is that you don't need a smoker, a grill, real wood charcoal or even a backyard to make barbecue… just an oven or a crock pot.
You're still cooking slow-and-low, says Merrell, the recipe tester and home economist of the pair, "we're just changing the chamber that you cook it in."
It is, as Quinn puts it, "the solution to serving the greatest American party food in your own home." He's the couple's smoke-loving grill master.
Most professional barbecuers will tell you that the bulk of the work is just leaving the meat untouched to cook slowly. "If you're looking, you're not cooking," jokes Quinn about the common saying. With "Cheater BBQ," you're doing the same thing with an oven or crock pot, he says: "putting on the cover and leaving it alone." In fact, he adds, "going to bed or going to work is the key for [cheater] barbecue."
As for the getting flavor of smoke, says Quinn, you just need a little touch to make things taste right. He insists many outdoor barbecuers who think they need "a chugging locomotive" are overdoing it. "The most important thing I've learned is that smoke is really just another seasoning," says Quinn. "Yes it's critical, but it is no more critical than salt, black pepper, paprika or anything else. Like anything good... it needs to be balanced."
To that end, Quinn and Merrell rely on a little liquid smoke, which, they're proud to point out, is actual liquid smoke and an ingredient lauded by the fastidious food testers at Cook's Illustrated magazine.
Using a little liquid smoke won't raise many eyebrows in New York, especially if the results taste good. But how do the barbecue enthusiasts of Merrell and Quinn's home turf feel about cutting corners?
"They all look at us and say, 'wow, I need that,'" says Merrell.
OK, I know that sometimes we just don't have time to learn how to use a smoker, but really, if you do cheat a bit ... keep it to yourself!
Wednesday, September 3, 2008
Promoter's for JUICY'S BBQ truck says that it can grill over 1,000 food items at one time. This big rig is already scheduled for NFL games as well as county fairs throughout the country.
YIKES! Can you imagine the "killer"tailgate party you could have?
Be sure to check out the lady with the cheese headgear and turkey leg ... I think maybe she inhaled too much wood smoke ... LOL!
Sunday, August 31, 2008
Smoking took longer than anticipated (as usual). At 2 hours I checked the BBQ smoker and the meat looked wonderful but wasn’t tender yet. I wrapped it in alum foil and continued to cook at 220° for another hour and a half. I then placed them on the grill and slathered with my favorite BBQ sauce and cooked for just a few minutes.
Served with a summer salad of red and yellow tomatoes, fresh sliced cucumbers, fresh basil, cottage cheese, a dash of salt, pepper, sugar and a tiny drizzle of balsamic,…..some fresh sweet corn….a couple cold beverages and…….. fresh baked chocolate chip cookies, it don’t get any better!
Brewski is nearly famous for his BBQ smoking recipes and you just never know what he is going to come up with .... I just wish that I was up in Batavia IL for this feast.
How to use a smoker? Brewski Bob knows!
Saturday, August 30, 2008
Today How to Use a Smoker is going to celebrate Labor Day by following the K.I.S.S. system.
We are going to do a really easy, quick method to smoke some beef short ribs.
We procured a nice package of short ribs from the warehouse club butcher, a little over 5lbs.
After a nice massage with a simple rub,
Brewski’s Short Rib Rub:
2T Kosher (coarse) salt 2T Onion Powder
2T coarse ground black pepper 1T Garlic Powder
2t Celery Salt
and then a little rest to reach room temperature, the ribs are ready for the BBQ smoker. We are going to try using an Oak smoke today and have the smoker set at 220°. Estimated time of plate arrival for these tasty little dudes is about two hours, so pull up a lawn chair, get a cold one and enjoy the holiday!
P.S. I’ll let you know tomorrow how they turn out!
Monday, August 25, 2008
This was sent to me by my good friends Brewski Bob and Aunt Patti. Well known on the Brown's Blue Bus Circuit and true champions in their own kitchen, I would go out of my way to eat at their kitchen table anyday ... LOL! I only wished they had sent me down some brisket!
Today “How To Use A Smoker” is going to smoke up some beef brisket. First we selected a butcher trimmed piece from a local warehouse club. We looked for a piece that has a nice even layer of fat on one side. Before going any further it’s a good idea to have a look at the brisket to determine which way the grain is running. You always want to slice it against the grain, and it’s much easier to determine the direction before placing on the BBQ smoker and the meat takes on that wonderful smoked look and color. After scoring the fat in a diagonal crisscross pattern (about 1” squares) we carefully rubbed every inch of the brisket with the dry rub, working it into every nook and cranny.
Brewski’s brisket rub:
1T chili powder
1/8C black pepper
1T garlic powder
1/8C kosher (coarse) salt
1T onion powder
1t cayenne pepper
Try to make the rub a day or two before to let the flavors marry together.
When rubbing the meat, I like to use a little olive oil spray to just barely moisten the rub if the meat juices are not sufficient. Next we wrap the meat tightly in plastic wrap and place it in the fridge overnight.
The next morning remove the brisket and allow it to reach room temperature before throwing it on the BBQ smoker fat side up. The plan is to smoke this 5.5lb piece for about 6 hours in a ~210 deg smoker. I’m going to use a remote reading digital thermometer to monitor the meat temp and let it smoke until it reaches 190 deg.
Today I am also going to try a mop. I don’t usually use a mop because opening the smoker every hour or so looses all the heat and really slows things down.
Brewski’s Basic mop:
1T Brewski’s Brisket Rub
12oz dark beer
1 small onion chopped fine
1/2C cider vinegar
2 cloves minced garlic
1T Worcestershire sauce
1/4C canola oil
1 small onion chopped finely
Make this up the day before and place in a non-reactive bowl. Be careful not to seal too tightly to let the carbonation escape. Heat the mop before using and mop the meat every hour or so, starting about the beginning of hour 3.
When you have reached the desired temperature remove the meat and let it rest for 30 minutes before slicing against the grain. Serve on a bun, or not, with your favorite BBQ sauce and cold beverage. Add an ear of fresh picked sweet corn and a little homemade slaw ……… OooooohhhhWeeeeeee. Enjoy!
Comments: I used hickory this try, only because I could not readily find oak, which I would have preferred. After about 5 hrs the meat was at 151 deg and not moving, so I bumped the smoker temp up to 250. After a total time of about 7 hours (I think it slowed because of the mopping) the brisket finally reached 190 and was ready to come off. The results???………awesome!
Gosh, I can hardly write any comments on this delicious sounding smoker recipe because my eyes keep tearing up, or maybe it is the drool .... !
How to use a smoker ? Just ask Brewski!
Sunday, August 24, 2008
Beef back ribs are taken from the upper part of the rib cage, right next to the tenderloin ... and we know how good these "bad boys" taste!
As with any time you decide to use your BBQ smoker, preparation is the key. Succulent, lip smacking ribs require a few basic steps.
- When you are at the store, ring the bell and talk with your butcher. Tell him that you want the meatiest slabs of beef that he has for your meat smoker. Make him a friend, out him on your Christmas card list. A good butcher can make or break you when it comes right down to how to use a smoker.
- Ask your "new" friend if he will remove the fell or fat and membrane from the backside of the ribs. If not, you can do it yourself by working something like a screwdriver next to the bone and grabbing hold of the membrane with a dish towel and giving a strong, steady pull.
- After the ribs are cleaned up break out your favorite dry rub. I always make sure that I wash my ribs first before rubbing. Nothing worse that cutting your hands on small bone shards! I like to use a combo of whatever spices I have in my cabinet. Sometimes I like a bit more spice and add a goodly dose of cayenne pepper to the rub ... even cinnamon sneaks in sometimes ... it creates an interesting flavor.
When the beef ribs are done, slather on some terrific BBQ sauce and let the ribs do the talking for you! Oh MY!!!!!! My mouth is watering just thinking about it ......
Friday, August 22, 2008
I had a large pack of chicken drummies that were ready to go. Alfred did a quick sear then placed them on foil, low heat and basted constantly with my BBQ sauce mixture. A mixture of my favorite premade sauce, Caribbean jerk seasonings, Teriyaki sauce, EVOO, S & P.
The last hour Big Al steamed these chicken drummies in beer as you can see in the video. WOW! These were absolutely great. Moist, tender and fall off the bone succulent. A real lip smacking delight.
I have made drunken chicken with the whole bird many times, but have never branched out into drunken drummies ... next time you want to use your BBQ smoker, give it a try, you won't be disappointed!
Sunday, August 17, 2008
Get an 8 pound pork butt ... now that is actually a pork shoulder, but "butt" is more FUN to say!
4 cups wood chips, ( I like to use hickory) soak them in water for 1 hour
Preheat your BBQ smoker grill to 225 degrees F. I use an electric smoker to keep the temp steady.
Inject the pork butt with brine about every 2-inches:
1 cup apple juice
1/2 cup water
1 tablespoon Worcestershire sauce
1 tablespoon salt
1 tablespoon granulated sugar
combine the brine until the salt and sugar dissolve and fill up your meat syringe.
Now rub with marinade:Marinade:
1/2 cup chopped onion
1/4 cup water
1/4 cup Worcestershire sauce
3 tablespoons of chopped garlic
2 tablespoons soy sauce
Place all the marinade ingredients into a blender and whip until smooth.
Let's get serious now with a dry rub:Dry Rub:
1/2 cup brown sugar
1/2 cup sweet paprika
1/4 cup coarse salt
1/4 cup chili powder
1/4 cup dry mustard
1 tablespoon freshly ground black pepper
2 tablespoons Old Bay crab boil seasoning
1/2 teaspoon ground ginger
Rub this on generously. Once you have given your pork all this kind of "love" it is ready for the smoker grill! Place the pork on the grill, directly over the drip pan and cook. Be sure to keep the temperature steady if you are using charcoal.
After 6 hours, spray the pork with cider mop every half hour. You can actually mop this on or use a spray bottle, which is what I do. Cook until a thermometer placed into the thickest part of pork reaches 195 degrees F.
1 cup apple juice
1 cup water
1/4 cup cider vinegar
Once the butt comes up to 195F take it out of the smoker and let rest for at least 30 minutes.
Remove the bone and chop or "pull" the pork making sure that you mix in some of the really tasty outer area with the juicy inner meat ... WOW ... I am starting to salivate here!
Serve with sandwich rolls, your favorite side dishes along with a BBQ sauce of your choice and you, my friend, have a terrific feast! Invite your family and friends and PS. Please invite ME!
Learning how to use a smoker just takes commitment, so practice, practice, practice.
Saturday, August 16, 2008
My husband proudly presented me with a humongous fish that he had just reeled in from the Gulf of Mexico. YIKES! What to do? Well, since that day, I have become quite proficient in not only using my electric smoker in actually smoking the fish, but my smoked fish dip has made me quite popular with the neighbors!
Preparation is the key in how to use a smoker with success and I start out by brining the fish fillets:
1/2 cup brown sugar
1/4 cup sea salt
1/2 tsp garlic powder
juice of 1/2 lemon
2 quarts of water
Mix sugar, salt, garlic, lemon and water. Soak fish in
mixture for four hours, turning every half-hour or so. Remove the
fish and rinse gently. Allow it to dry on a rack until a glaze forms.
Next soak your wood chips .... I like to use hickory and I soak it in a water and beer mix.
The smoking usually takes between 4-6 hours at about 250F. I start checking for doneness after 4 hours....the fish should be a dark rich color and flake when you break it.
As for my special recipe for dip? I got it out of Florida Sportsman Hook to Table Book many years ago:
1 cup smoked kingfish
3/4 cup equal portions of sour cream and yogurt
2 tbsp finely minced celery
2 tbsp sweet pickle relish
1/2 small sweet onion finely diced
Squeeze of lemon juice
Dash of garlic powder
S & P to taste
Combine all ingredients and chill for a few hours in the fridge to let the flavors mingle and marry. Serve with your favorite crackers and cold beer. How to use a smoker ..... does it get better than this?
Friday, August 15, 2008
Charcoal grills add a flavor that no other grill can match. Some briquettes even come in different flavors. It is quite easy to add natural woods to the charcoal and the end result can be very tasty. Of course, many of the latest grill designs give you the option to add the natural woods also. The real trick to charcoal smoking is making sure that the lighter fluid has had a chance to burn off. There is nothing worse than smoked pork butt with lighter fluid aftertaste! Charcoal also has the disadvantage of being tough to control the temperature and you do have to watch for flare up that might char your meat.
Propane is much easier to control, but you need to make sure that you chooses a model that allows you to crank up the heat if need be. Flare ups usually aren’t an issue since splashing grease doesn't cause add-on ceramic briquettes to produce a scorching flame. I have found that I always keep two bottles in reserve. There is nothing worse than running out of gas at a critical time during the smoking process. Who wants to break up the party to run to the store for more gas?
If you choose to go with an electric smoker make sure that it allows you to raise the temp above400F. With smoking you usually don’t need a heat that high, but you never know and you should have a model that is all purpose.
Of course some purists think that electric smokers are for sissies and it is just like cooking in your kitchen only outside! Well, it all comes down to choice when you are learning how to use a smoker … Electric, Gas or Charcoal, OH MY!
Wednesday, August 13, 2008
You have a couple of choices here. Do you want to marinade, use a BBQ sauce, a dry rub or maybe just mop the whole darn thing!
The marinade is something you have to plan in advance and then let your meat hang out with this tasty sauce for up to twenty fours hours before you actually put it on the smoker. A rub will go on before you put these bad boys on the grill and let the dry rub char on the outside of your meat. As for a BBQ sauce or mop, well, you have to decide how much "sugars" are in the sauce and when you want to apply. The longer these sauces are in the heat the more chance you have of them actually burning a bit and giving you that charred flavor.
So while you are learning how to use a smoker, you have to decide whether you want to rub, marinade or mop ... OH MY!!!!
Saturday, August 9, 2008
Friday, August 8, 2008
How to use a smoker ... I don't think so
By ASSOCIATED PRESS
ALEXANDRIA, La - A man and a woman found a new use for a barbecue pit - one that landed them in jail.
An argument over whether a third guest should stay in the house got so heated that the woman picked up the barbecue pit and hit the man over the head with it, police said.
The man picked up the barbecue pit and returned the favor and hit the woman in the head with it, police reported. The woman then told police that she picked up the barbecue pit and hit the back window of the man's car with it.
Police admit that the whole situation was confusing, but after medics treated the man and the woman, they were handcuffed, read their rights and taken to jail.
The man was booked on a charge of aggravated battery and the woman was booked with aggravated battery and simple criminal damage to property valued less than $500.
Information from: Alexandria Daily Town Talk, http://www.thetowntalk.com
Thursday, August 7, 2008