On 12-27-21 05:30, Dave Drum <=-
spoke to Nigel Reed about Any good smoker recipes? <=-
G'day, Nigel. Drop around more often please. Bv)=
Yes please.
I've had a Masterbuilt electric smoker for a few years now and have
done brisket and roasts, pork tenderloin, sausages, cheese, and ribeyes and just wondered if anyone else has good smoker recipes for various
cuts of meat. Oh yes, also have smoked salmon, which turned out really good. My father doesn't like salmon, and he eat it!
We moved to a retirement village a bit more than 1 1/2 years ago. Since
they do not allow any sort of open fire, I gave away all of my smoking
gear. I had a series of three Masterbuilt electric smokers over the
span of more than a decade. Each one eventually developed some sort of electrical problem -- usually a short or burnout in the wires that went
to the heating unit. I managed to repair each machine once, but ended
up giving up since I knew we would be moving. My son took my pellet
grill and the dead smoker. I don't know if he has managed to nurse it
back to health.
I don't do much smoking. Dale Shipp and Married Ruth's husband are the echo "experts" at that. But, here's a recipe I *have* done - from out
of left-field.
I don't really have much in the way of recipes. I used a brine for pork shoulder that Dave Sacerdote posted here. I used rubs that Dave Drum
has posted. I had a few smoking books that were used as references.
Most important was that every smoke session I did, I kept a log of how
it went -- noting smoke level and temperature of meat as time went on.
I'd refer back to those logs the next time.
Another thing I did was to do cold smoke of cheeses. For this I used a
device called the A-maze-N. It burned special sawdust from various
sorts of wood; I prefered apple for most smoking. When I bought my
first one, it was only sold by mail order from the guy who had invented
it -- but now you can find it marketed in a variety of places, e.g.
Amazon. There are also versions now that will work with wood pellets.
Whenever I did cheeses (only in winter time) I would make a sketch map
of the lay out of the cheeses showing where the cheddar, mozz, pepper
jack, etc. when on the grates. That was very helpful since after they
were smoked, they tended to look a lot alike.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Jim's Chicken Corn Chowder
Categories: Chowder, Soup, Chicken, Corn, Ham
Yield: 1 servings
1 Whole chicken (5-7 lbs.)
1 1/2 c Smoked ham
1 md Onion, minced
1 lg Clove garlic, minced
4 c Water
1/2 lg Green bell pepper, chopped
1/2 lg Red bell pepper, chopped
6 c Fresh or frozen corn
1/2 ts Tarragon
1/2 ts Marjoram
1/2 ts Thyme
1/8 ts Allspice
1/8 ts Sage
1/4 ts Savory
1 c Warm milk
1/8 ts Pepper
1/8 ts Salt
Wash chicken inside and out. Place chicken in a large stock pot. Fill
pot with enough water to cover chicken to a depth of one inch. Cover,
bring to a boil; reduce heat and simmer until chicken separates from
bones, about 2 hours. With a wide slotted spatula remove chicken to a
plate. Refrigerate until cool enough to handle. Strain broth to
remove any bones and refrigerate. When broth is cool skim fat from
the top. Return 8 cups of broth to pot. Freeze remaining broth for
later use. Yield: 20 cups broth.
Add the spices, ham and 4 cups of water to broth. Cover, bring to a
boil. Reduce heat and simmer for 1/2 hour. Meanwhile remove skin and
bones from chicken, and discard. Coarsely chop chicken and peppers.
Mince onion and garlic, add to broth. Simmer for 1/2 hour longer,
stirring occasionally. Remove cover and bring to a boil; add corn and
return to a boil. Reduce heat and simmer 1/2 hour, stirring
occasionally. Warm milk and slowly add to chowder, and stir as it is
poured in. Simmer, uncovered 15-20 minutes more.
Note: Freezes well.
SOURCE:*Jim Bodle
POSTED BY: Jim Bodle
From: Jim Bodle Date: 11-01
Home_cooking
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