Thanks. Definitely going to try this! I love jalapenos
Smoking, Grilling, and BBQ
- Thread starter The Amish Tyrant
- Start date
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Some follow-ups.
Removed from smoker.
Cubed and glazed.
Removed from smoker.
Cubed and glazed.
Good people I'd appreciate some help: can someone kindly write a couple of glaze recipes? It's been my weak point and I'd like to change that.
My setup. Tri tip happening tonight
Surf night. 4lbs of black tiger shrimp 
lightly coated with West Coast shake and put in the Ninja Woodfire to smoke using Manuka wood pellets.
@DeerparkDays
lightly coated with West Coast shake and put in the Ninja Woodfire to smoke using Manuka wood pellets.@DeerparkDays
For burnt ends/meat candy, pork belly and beef, I use the same things. I always bring to temp and then cool a bit and cut. I don't cut first or wrap half way through.
Once meat is cubed and in roasting pan, I add a bit more of the seasoning I used for the particular meat. Stir it up to coat all sides. Then coat it with BBQ sauce, at this time I am using Cattlemans sauce. Picked up a huge jug at the USFoods Chef Store. Then I drizzle pure maple syrup from Canada over the meat, then sprinkle a dusting of brown sugar. Last, I drizzle local raw honey over the meat. I do not use too much of any one ingredient, and toss it in the roasting pan to coat all sides. I place it back on the PBC smoker and let it go for an hour to hour and a half to let the mixture cook down and turn into a glaze.
0 to 400 smoked wings. I went with Buffalo and Alabama sauces.
Season wings, place on cold smoker, turn smoker on to 400, flip after 30 minutes, sauce after 30 more minutes, and let sauce tack for about 7 minutes.
Next time I'll go 20 minutes and 15 minutes on the flip.
Season wings, place on cold smoker, turn smoker on to 400, flip after 30 minutes, sauce after 30 more minutes, and let sauce tack for about 7 minutes.
Next time I'll go 20 minutes and 15 minutes on the flip.
For more of a glaze, I thin a commercial sauce with a little apple cider vinegar or a jam (like pepper jelly).
Smoked stuffed eggplant (Imam Bayildi).
Smoke the oiled and seasoned eggplant for about 30 minutes at 450 while making the tomato and onion stuffing. Stuff the eggplant and smoke again for about 3 hours at 225.
Smoke the oiled and seasoned eggplant for about 30 minutes at 450 while making the tomato and onion stuffing. Stuff the eggplant and smoke again for about 3 hours at 225.
Get a bottle of Ken's Steakhouse Raspberry Walnut vinaigrette dressing and add 1/2 cup of honey or brown sugar. Mix it up good and start slathering it on during the last half hour of cooking. Works best with pork. it's on the thin side, so be sure to repeat often .
Eggplant is polarizing. I generally only like it as parmesan on occasion or in a specific Thai dish (pad ped).
My lady only eats vegetables, chicken, and some seafood. So this was a vegan dish (olive oil used and not butter). I figured eggplant would take on smoke well and it did. It's a classic middle eastern dish and I liked the added smokiness.
Thanks for the compliment.
Smoked wing dings.
Dry and wet bbq, dry lemon-pepper and a buffalo lemon-pepper.
Dry and wet bbq, dry lemon-pepper and a buffalo lemon-pepper.
I was waiting for pork shoulder to go on sale. Well, it just did. So ...
Carolina pork butt, slathered in mustard, rubbed with Sweet Preacher, and injected with Chris Lily's injection while mopped with Thyron Mathews mop sauce.
Smoked at 250 for 7 hours and mopped every hour, then wrapped in an aluminum tin with a stick of butter and some more mop sauce. Placed back in the smoker for about 2 hours until probe tender and it hit 205.
Also made a vinegar slaw, Carolina vinegar sauce, smoked sweet corn, and Dr Pepper baked beans. Everything but the rub and beans were homemade. I took part of the spread to my mother's for dinner.
Obligatory pulled pork sandwich for today's lunch. Nachos and street tacos to follow this week.
Oh boy - been revisiting this thread and so many great ideas. I've been spending time on the laptop this weekend trying to decide on a smoker - torn and will continue to be between a WSM and a pellet version (and leaning heavily toward Rec Teq for a little more versatility - I've had a Pit Barrel Cooker, which is great, for a long time but the heavier charcoal version of smoke is sometimes a little more than we want, or maybe I'm just getting lazy, lol).
I love my WSM 22". It maintains heat very well once you have it set where I'm only making little adjustments every hour or two.
I use a pellet smoker that can get up to 450, so it smokes and grills. The more hands-free approach of a pellet smoker regulating temperature (especially in Michigan, where you can get all four seasons in the same day) is perfect for my lifestyle due to work, family, and household obligations.