Backyard Smoke

[Jay59]

We don't have a dedicated thread for outdoor cooking, so why not?

I do not usually use good meat outdoors. Slow smoke is a great way to make cheap cuts tender.

Cheap chicken means the leg quarter. 10-pound bags are available here for $7.99. Usually, I will part the quarters (into legs and thighs) and freeze. To separate the thigh from the drumstick, cut inside the joint up to the bone, snap the joint apart, then finish the cut. This is a good time to remove excess fat or the whole skin. There are two of us, so three 3-pound bags work well. For poultry, bones and skin account for 2/3 of the weight, so three pounds is equivalent to one pound of lean meat.

This is a take on a traditional Korean beef short-rib dish called Galbi (literally ribs). The original calls for three pounds of short ribs. I am using skinless thighs. Rather than brine, I rubbed it with salt and brown sugar the night before.

1/2 cup soy sauce​

1/4 cup honey​

3 Tbsp mirin​

3 Tbsp sesame oil​

1 pear peeled, cored, and chopped​

6 cloves garlic minced​

1 Tbsp grated ginger​

S&P to taste​

​

Rinse the meat and pat dry. ​

Combine all ingredients in a food processor and process until smooth.​

Marinade in the refrigerator for at least 30 minutes.​

Sear both sides over the coals, then place off of direct heat.​

Smoke until the internal temperature is 150° (65° C)​

The traditional beef dish is served in a lettuce leaf. A chopped hot pepper of some pepper flakes.

Here is a Caribbean take that I considered. It's for four quarters or eight pieces.

½ cup orange juice ​

1 Tbsp lime juice ​

3 cloves garlic​

¼ cup fresh cilantro​

1 Scotch Bonnet or Habanero pepper, seeded and minced (optional)​

Zest of 1 lime​

½ Tbsp ground cumin​

1 tsp dried oregano​

​

½ cup olive oil​

1 onion, peeled and chopped​

Combine the first group of ingredients in a blender until smooth. ​

Add oil and pulse to emulsify​

Add chicken and onion and marinade chilled for 30 minutes​

Smoke as usual​

 

[Risky Thicket]

There’s something about hot fire and steel that many men can ignore. I am just as likely to smoke meat when it’s over 100 degrees outside in June through September as I am when it is rainy and cold outside. I just enjoy messing with all of it. Of course good food is the payoff.

 

[Chock Full o Nuts]

I'm usually charcoal grilling or smoking something every weekend. Chicken, chops, ribs..

Fat rack of ribs about 6 hours or so at about 250 with some Hickory, good stuff.

 

[mrjurrs]

We don't have a dedicated thread for outdoor cooking, so why not?

I do not usually use good meat outdoors. Slow smoke is a great way to make cheap cuts tender.

Cheap chicken means the leg quarter. 10-pound bags are available here for $7.99. Usually, I will part the quarters (into legs and thighs) and freeze. To separate the thigh from the drumstick, cut inside the joint up to the bone, snap the joint apart, then finish the cut. This is a good time to remove excess fat or the whole skin. There are two of us, so three 3-pound bags work well. For poultry, bones and skin account for 2/3 of the weight, so three pounds is equivalent to one pound of lean meat.

This is a take on a traditional Korean beef short-rib dish called Galbi (literally ribs). The original calls for three pounds of short ribs. I am using skinless thighs. Rather than brine, I rubbed it with salt and brown sugar the night before.

1/2 cup soy sauce​

1/4 cup honey​

3 Tbsp mirin​

3 Tbsp sesame oil​

1 pear peeled, cored, and chopped​

6 cloves garlic minced​

1 Tbsp grated ginger​

S&P to taste​

​

Rinse the meat and pat dry. ​

Combine all ingredients in a food processor and process until smooth.​

Marinade in the refrigerator for at least 30 minutes.​

Sear both sides over the coals, then place off of direct heat.​

Smoke until the internal temperature is 150° (65° C)​

The traditional beef dish is served in a lettuce leaf. A chopped hot pepper of some pepper flakes.

Here is a Caribbean take that I considered. It's for four quarters or eight pieces.

½ cup orange juice ​

1 Tbsp lime juice ​

3 cloves garlic​

¼ cup fresh cilantro​

1 Scotch Bonnet or Habanero pepper, seeded and minced (optional)​

Zest of 1 lime​

½ Tbsp ground cumin​

1 tsp dried oregano​

​

½ cup olive oil​

1 onion, peeled and chopped​

Combine the first group of ingredients in a blender until smooth. ​

Add oil and pulse to emulsify​

Add chicken and onion and marinade chilled for 30 minutes​

Smoke as usual​

I grill most of the time. Low and slow, using the idea of BBQ but not the style, is my go to outdoor cooking style.

 

[Jay59]

There’s something about hot fire and steel that many men can ignore. I am just as likely to smoke meat when it’s over 100 degrees outside in June through September as I am when it is rainy and cold outside. I just enjoy messing with all of it. Of course good food is the payoff.

I remember an article for Oriental Ginger Ribs. The author claimed her son would fire up the grill in the snow.

This is not the exact recipe but not far off. It's an interesting approach--rub, smoke for an hour or to 110°, cool, marinade, and finish in the oven.

Rub​

​

2 Tbsp brown sugar​

1 Tbsp kosher salt​

1 tsp onion powder​

1 tsp garlic powder​

1 tsp ground ginger​

1/2 tsp dried rosemary​

1/2 tsp black pepper​

​

Marinade​

​

1/2 cup ketchup​

1/2 soy sauce​

1/4 cup fish sauce​

1 Tbsp hot sauce​

2 Tbsp molasses​

3-5 cloves garlic, minced​

2 Tbsp grated ginger​

1 tsp allspice​

1 bay leaf​

 

[Checkerboard Strangler]

Not every week, I'm cutting back on my meat consumption.
But there's also the fact that despite living in a predominantly Chicano neighborhood, I do HAVE a few neighbors who are much much better at outdoor grilling than I am and I'd much rather give them my hard earned money and just come pick it up when I am in the mood for high quality dead animal flesh smoked and grilled to perfection.

I CAN DO it but I'm lazy.

 

[bongsaway]

There’s something about hot fire and steel that many men can ignore. I am just as likely to smoke meat when it’s over 100 degrees outside in June through September as I am when it is rainy and cold outside. I just enjoy messing with all of it. Of course good food is the payoff.

Today is grilled shrimp for shrimp tacos. Have the shrimp marinating in an ev olive oil, paprika, fresh garlic pressed, old bay seasoning, lemon juice and s&p and a touch of sugar. I finally got my ribs to where I like them on the smoker. Two slabs of baby backs for about twenty three bucks. I cut several ribs off each slab and use it to flavor my meat sauce for pasta. So for that money we get four meals.

 

[VanceMack]

I also have something going on the smoker almost every week...including the wintertime. This last weekend it was brisket and ribs. I compete and I make my own rubs and BBQ sauces.

I have a Traeger Ironwood, An Egg, a Smoky Joe Bronco, a 24" Weber Smokey Mountain, and a Camp Chef Smoke Vault. Everything gets a good workout.





The brisket was a Snake River Farms Wagyu brisket. Honestly...not worth the extra cost. I'm good with a Costco Prime Brisket.

 

[Grogu]

I really look forward to reading about and using my new smoker. Following new recipes and using different foods to smoke.

My brand new right hip, only a few hours old, is going to delay my enjoyment, though. All in good time.

 

[Risky Thicket]

Today is grilled shrimp for shrimp tacos. Have the shrimp marinating in an ev olive oil, paprika, fresh garlic pressed, old bay seasoning, lemon juice and s&p and a touch of sugar. I finally got my ribs to where I like them on the smoker. Two slabs of baby backs for about twenty three bucks. I cut several ribs off each slab and use it to flavor my meat sauce for pasta. So for that money we get four meals.

Rub it in! (pun intended). You are driving me crazy.

You know damn well Florida knows how to cook seafood. Y'all have the expertise and the knowledge base statewide. You have an abundance of fresh seafood. From backyard grills to dirt road shack hideaway eateries to white table cloth high end starred restaurants Florida is the overall best.

We dream of fresh fish and people who know how to cook it here in the desert.

 

[bongsaway]

Rub it in! (pun intended). You are driving me crazy.

You know damn well Florida knows how to cook seafood. Y'all have the expertise and the knowledge base statewide. You have an abundance of fresh seafood. From backyard grills to dirt road shack hideaway eateries to white table cloth high end starred restaurants Florida is the overall best.

We dream of fresh fish and people who know how to cook it here in the desert.

Thanks. Shrimp on the barbie, yummy. I did a foil packet of cod the other evening with asparagus and carrots slices of lemon and butter, s&p and of course old bay.

 

[Jay59]

For the 4th of July, it will be hot dogs over an open fire.

Toasted marshmallows of course. For quickie S'mores consider

 

[Jay59]

We tried the fudge grahams for S'mores. I thought they were too small to do things properly. Just sayin'.

I ran across something I intend to try when the weather warms up. Has anyone ever encountered shotgun shells?

You stuff a cannelloni shell with a meat and cheese mixture,

Wrap with bacon and season with rub.

Very important. Make these ahead. The pasta needs at least 4 hours in the refrigerator to absorb moisture or it will not cook properly.
Smoke at 300° (150° C) for an hour. Brush with a sweet sauce and cook to set the glaze, for about 15 minutes.

These are open-ended, so don't do any crumbly meat or runny cheeses. However, the pasta soaks up an amazing amount of water during the resting period so you have a safety margin.

 

[americanwoman]

We tried the fudge grahams for S'mores. I thought they were too small to do things properly. Just sayin'.

I ran across something I intend to try when the weather warms up. Has anyone ever encountered shotgun shells?

You stuff a cannelloni shell with a meat and cheese mixture,

Wrap with bacon and season with rub.

Very important. Make these ahead. The pasta needs at least 4 hours in the refrigerator to absorb moisture or it will not cook properly.
Smoke at 300° (150° C) for an hour. Brush with a sweet sauce and cook to set the glaze, for about 15 minutes.

These are open-ended, so don't do any crumbly meat or runny cheeses. However, the pasta soaks up an amazing amount of water during the resting period so you have a safety margin.

Do you cook the cannelloni shells before you stuff them?

 

[Jay59]

Do you cook the cannelloni shells before you stuff them?

No.

That is why you can get a fairly stiff meat/cheese/veggie mixture into the shells.

It is also why the MUST be refrigerated at least four hours and overnight is better. The dry pasta rehydrates enough for it to cook without additional water.

 

[americanwoman]

No.

That is why you can get a fairly stiff meat/cheese/veggie mixture into the shells.

It is also why the MUST be refrigerated at least four hours and overnight is better. The dry pasta rehydrates enough for it to cook without additional water.

Thanks, I am gong to have to try this out too.

 

[Jay59]

I found a video. Gotta love Kent Rollins.




I'll throw in a link for an old episode of Chopped.