Anything I can fit in the smoker? as a general rule, I do turkey, chicken, ribs, pork shoulder, jerky, brisket, and then I also cold smoke cheese, nuts, and homemade bacon and ham.
Chicken & Ribs. But I Cook A Lot More On The Grill Including Southern Red Skinned Potatoes, Salmon, Etc. I Love Grilling = )
Baked beans that are cooked in cast-iron pots, on the fire, for a long time. You'll love the down-home flavor. 55 oz. can Bush's Best canned beans, 1 small Spanish onion (diced), 1/4 c. dark brown sugar, 1-2 T. gulden's brown mustard, 2 T. molasses, 1-2 T, soy sauce, 2 T. Worcestershire sauce, 1/2 c. rib shavings. Cooking: 2-3 hours. Get ready to lick your fingers! I like head-on shrimp best on the grill, but you can certainly substitute jumbo shrimp. Or make brochettes with swordfish or salmon (from steaks).
smoke cheese?? how does that work i never even heard of it. i just did a stack of ribs on saturday going to try some salmon kabobs this week http://grilling.safeway.com/recipe.cfm?recipeid=20 i never tried cooking fish before so hopefully it goes good. whats your favorite seasoning you like to use. i like alot of pepper on like tri tip or ribs
1 lb. ground chuck (from corn-fed steer), 4 "good buns" (homemade or from bakery), salt and freshly ground black pepper, 4 process cheese slices, 4 large Ruskin tomato slices (or other kind of hearty tomato), 4 Bermuda onion slices (largest you can find), 4 crisp, fresh lettuce leaves, homemade ketchup. Hand-pack patties (4 to pound). Chill until firm. Use an old,well seasoned grill or electric frying pan (the oldness and seasoned surface are the secrets to cloning this burger. If you have a dual heat control grill, heat one side to 385 F for the buns and the other side to 340 F for the patties. Place fresh patties on grill and cook partially. Do not press down. Turn over, salt and pepper second side. Cook until medium rare. Top with cheese slices, remove and place on bottom of grilled bun. Add tomato, onion slices and lettuce. Follow with top of grilled bun. "The finest ingredients make the finest meals!"
smoked nuts & cheez? man that sounds good. i am a sucker for my dads ribs...still trying to get his recipe down. i absolutely love a big slow-grilled portabello mushroom stuffed with chorizo, italian sausage, a little sirloin and peppers/spices. i am all about trying new things on the grill. i love me some beer-butt chicken marinated with lime and tequilla. i like to try recipes that i find but my favorite is discovering my own creations. pineapple, bacon, smoke, lime juice and hot peppers can do all kinds of stuff. happy BBQ! ..::~peace~::.. donny
for cold smoking, since my smoker's kinda small, I use a hot plate turned on very very low. Just get a block of good cheddar, or a pan of almonds, and slip them in, vent well, to keep the temperature down and prevent creosote buildup, and smoke like bacon (about 100F)
tomorrow, I'm smoking a different kind of fatty... a pound (or larger) chub of mild breakfast sausage, rolled out and wrapped around a filling of some kind. Tomorrow's a tex-mex fatty: sausage wrapped around black beans, corn, a bit of chorizo, diced pickled jalepeno, a bit of medium salsa, some diced onion, and a grated 4 cheese mix, wrapped with bacon and smoked over mesquite to an inner temp of 165.
fatty turned out great, and the brisket I put in under it (so the sausage drippings would land on it and help baste) is doing well too. Another couple hours of low and slow smoke on the brisket, and all's well there.
This tasty sauce appears as an accompaniment for grilled meats and poultry. 1 large eggplant. 2 large red bell peppers. 1/2 teaspoon chili flakes (or to taste). 1/2 cup olive oil. 2-4 cloves garlic, minced. 1 (14 1/2-ounce) can tomato sauce. Salt and freshly ground pepper to taste. 1 tablespoon vinegar. Preheat the oven to 400 degrees. Wash and dry the eggplant and the bell peppers. Cut the eggplant in half lenghwise and place cut-side down on an oiled cookie sheet. Bake at 400 degrees until the eggplant is soft and pierces easily with a knife, about 45 minutes. Allow to cool and scoop the pulp into the bowl of a food processor. As the eggplant cools, cut the peppers in half, remove the core and seeds. Flatten the peppers with your hand. Cover a cookie sheet with aluminum foil and place the flattened peppers, skin side up, on the cookie sheet. Place under the broiler and broil until the peppers are chared on all sides, checking and moving the peppers every 5-10 minutes to char the skins evenly. Place the charred peppers in a bowl, cover with plastic wrap and allow to cool. Peel the peppers and place them in the food processor bowl with the eggplant. Add the chili flakes, olive oil, garlic, tomato sauce, salt, pepper and vinegar and process until smooth. Pour the sauce into a medium saucepan and simmer over low heat for 45 minutes, stirring frequently. The sauce should be thick, the consistency of ketchup. Cool and refrigerate for up to 1 week or freeze in small containers for future use. Yield: about 4 cups.
