Favorite BBQ/Smoker recipe

T

Tbone-AZ

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My wife and I bought a nice house, and while everything was great.. The kitchen was in need of updating.. Lets just say the last time the kitchen got attention was when Back to the future was out.

Anyways, i have a new grill. My wife didn't know anything about grills and before she figured it out, or talked (got educated by friends) i went to the store and got a new grill that i have been drooling over for a while.

I have always wanted a grill that would run on charcoal, and have a smoker. I just figured that i would have to make it to fit what i wanted. But, got lucky and found the following grill that has gas, charcoal, and smoker all in one.. For under $500.

This Friday i fired it up, (i have piles of mesquite) and set off the smoker and smoked bone-in, skin on chicken breasts for almost 2 hours at 150 degree's and then loaded in the Mesquite Charcoal in to run it up to 300 to finish it off.. I didn't add bbq sauce until the bbq point and then coated each side twice. Served with Stove top stuffing and BBQ baked beans.

My wife thought it was the best BBQ chicken she has ever had..

I love this.. But, figured most of you have some really good recipes for bbq and the smoker. If you are willing to share.. Lay it out.. It's grilling season here, and with the kitchen to the studs and a pregnant wife that eats anything.. I get to grill a lot.
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Thanks for sharing.
 
SASAFRASS TERIYAKI YARD BIRD

I've been BBQin for a long time, and these are the tastiest chicken parts I have ever eaten. All my neighbors agree as well. The same recipe works with fish also, but only marinate for an hour.

I've been workin on this for the past several years, and have never shared the entire thing with anyone. the key ingredient is the sassafras for smoking while grilling. It adds a very distinctive citrusy flavored kind of crust.

Marinate:
Bone in, skin on chicken legs or thighs in the following ingredients OVERNIGHT, or better yet, 24 hours or so. In the fridge, of course.

Teriyaki sauce (a cup or more).
Fresh ginger (a piece as big as your thumb), diced.
Fresh garlic (I use a whole bulb) diced. Hint : break the bulb apart, remove the loose paper skin, pop in the microwave for 15 or 20 seconds, and the cloves come squirtin out when pinched between fingers.
Salt.
Pepper.
Juice of 1/2 lemon.
A glug, glug, glug of olive oil.
A glug, glug, glug of vodka.
A good long squirt of Sriracha sauce.

Prepare sassafras :
I use a whole, fresh cut sapling about an inch in diameter,and about 4 or 5 feet tall . Cut, split, and soak if dry into pieces about 3 - 5 inches long, and thin enough to fit between grill grates.

Grill:
Add a good handful of twigs to the ready coals, and grill over medium charcoal fire for about an hour or so, turning and cycling to avoid burning. Add sassafras twigs/splits by the handful directly into the fire between the grates every 10 minuets or so to continue the smoke. When the connective tissue starts poppin off the bone, and the meat pulls away easily, they should be about done.

I don't have a thermo on my grill, so I don't know the temp, sorry.

 
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I don't think you have sassafras in NM, but I have a ton on my property here in MO, and I am feelin generous, and will send you enough for a few cookouts to experiment with if ya want. Look at it as a housewarming gift. PM me if you are interested.
 
My wife and I have our own Bbq cooking team and I have been in the top ten in lots of contests, including beat the first place chicken from the Jack Daniels comp.

Don't use mesquite, use white oak or hickory for smoke, or even a fruit wood like apple.

Use a brine.

Mine is secret but maple powder from Targils is in it and it otherwise a standard brine(Google brine)

Inject the chicken with chicken broth mixed with squeeze butter

Place on your grill indirect heat at 275 until the temp reaches 165 in the breast

Slop your Bbq sauce on them for the last 15 minutes and let the sauce cook on the meat

Let rest for 10 minutes and then eat
 
Mix one bottle of Mesquite marinade w/one 16 oz can of beer, place untrimmed brisket in plastic bag and marinate overnight or a bit longer, turning once.

Sear directly over mesquite fire to seal in juices, then move away from fire and smoke indirectly w/fat side up at 300-325* three to five hours depending upon size. Once brisket is moved off the direct flame, place it fat side up and forget it.








Usually not necessary but depending upon the brisket you can further tenderize by placing in an oven bag with a cup of water and cooking another couple of hours starting @ 350* and slowly reduce to 250*. The steaming will further tenderize w/o loss of smoked flavor.

BBQ sauce can be added to taste if you feel compelled, but IMO is just to cover up bad BBQ.
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Regards,
hm
 
Welcome to a whole new world. Everyone has the perfect secret recipe for everything.
Pork ribs
Sprinkle with Slap Ya mama
Rub with brown sugar
lightly dust with Cayenne pepper
3 hours at 200 they will turn out sweet and spicy
Add sauce if you want
Stubbs marinades are great on pork and beef
1 cup of brown sugar
2 cups of stubbs sauce
2 tablespoons of cayenne pepper
1 bottle shiner bock beer makes a good sauce or marinade
 
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mmmm wow guys, those all sound good..

Thx for sharing everyone.

I'll try the yard bird, and your right we don't have sassafras here. But, what i do have is a trash can a month of citrus tree trimmings.. I will try it with the orange branches first. Then maybe lemon. great idea though for adding the branches.

I have a mature orange, lemon, lime, and tangelo tree.

For those that don't know, one citrus tree is cute. two is nice, three is a headache, and they are all a pain when mature.
You can't give the fruit away. There is just to much off it. The lime tree is completely covered with hundreds of them. I am willing to bet that as soon as they mature it will easily fill a 35 gallon trash can.
The lemon and orange will be twice that.
 
Mine is simple

Brisket, seasoned with nothing but salt and pepper and smoked for 8-10 hours
using charcoal and hickory wood chips
 
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Here's one that has a different taste than you will ever have had, they are so good that people are afraid to ask what my secret is. My attitude is that I will never do anything commercially with it so I don't care if someone else wants to.

Easy things to get, two seasoning blends...

McCormick's Montreal Steak Seasoning
MCcormick's Garam Masala

Garam Masala (this one) has Coriander, Black Pepper, Cumin, Cardamom, and Cinnamon.

Barbecue...
Dry rub both seasonings and let it sit for a few hours, I like to leave the meat out covered long enough that it is room temperature going in. I have been brushing olive oil on them which seems to make the outside more tender. I put a cookie sheet drip pan under the higher rack in the barbecue and use only one or two of the four burners as low as it will go. If you are cooking slow enough they will get more tender beyond where they are actually cooked through, I go an hour or so past that.

A smoker just comes down to whatever smoking protocol you use. This is the most unique flavor profile imaginable, I've been doing them as a special company meal for 20 years, and have dozens of people say they are the best they have ever had.

True story that's really funny, my daughter had decided she was a vegetarian (where do things like that come from?), and had adhered to it for a couple of years. She had a friend over for the weekend and I did ribs and something else for my daughter. Her friend was raving and telling her that these ribs were the best she'd ever had, it broke her resolve and she ate ribs, never heard another word about the vegetarian thing again.

So it's safe to say these are ribs that will make a vegetarian eat them.
 


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