Need help with smoking recipes

**thantos858** · 12-30-2011, 08:03 PM

Like the title says I need smoking recipes. Looking for either books or a good online source that you have had good luck with.

**Jeff88** · 12-30-2011, 08:06 PM

Pick up the book "Smokin' with Myron Mixon"

Also... http://www.smokingmeatforums.com/

**phitmein** · 12-30-2011, 10:15 PM

thesmokering.com is a good site IMO.

Here is a link to their recipes.

http://www.thesmokering.com/index.ph...&id=1&Itemid=2

Phit

**ScrapieDawg** · 12-31-2011, 06:19 AM

This is absolutly insane!!! jeep forum 1st ever post an it's on Smokin... that's just too cool

Try Meathead's site at http://amazingribs.com
This guy has more info than the law allows great info an a TON of it, it's my go2 site 4 smokin/grillin/reviews etc...

jricketts67 · 12-31-2011, 07:48 AM

Do you wanna make the best salmon ever?

**phitmein** · 12-31-2011, 06:44 PM

Welcome Scrapie .

MrLew · 01-05-2012, 08:17 PM

The Virtual Weber Bullet is a great forum and it doesn't matter if you have a bullet or not. The advice, recipes and discussions are very informative.

http://www.virtualweberbullet.com/

**timberwolf0122** · 01-10-2012, 09:40 AM

I'll share my Rib recipe:
Rub:
1/2 Cup ground chili
1/2 Cup Garlic Powder
1/4 Cup Onion Powder
1/2 Cup Paprika
1/2 Cup Celery Salt
1/4 Cup Cumin
1/4 Cup Mustard
4 Cups Light Brown Sugar
Big-ol-Jar of Smooth Peanut Butter

The Day/Night:
Prep ribs by neatening them up and removing the membrane.
Generously cover the ribs with the rub then (and this is the tricky part), rub smooth peanut butter over the rub. I know it's difficult but if you put it on first the rub wont penitrate the meat.

Place the ribs in baking pan, if you have rub left over just dump it on top of the ribs.
Cover the ribs with foil and place in the fridge.

The day of the smoking:
Takeout the ribs, the rub will of absorbed porky moisture and turned the rub into a BBQ sauce.
Fire up the smoker to about 220F->230F
Smoke for 3 hours, I alternate between apple and maple/cherry
Take out the ribs, wrap them in foil or put in a foil trey and cover with apple juice, seal up and put back into the smoker for another 2 hours.
Remove the ribs from the foil and smoke with apple and maple or cherry for 1 more hour.

The ribs should fall right off the bone.

Optional Sauce:
Save the apple juice from the 2 hour session add some bud light or coors and reduce on the stove and serve as a dipping sauce.

Enjoy.

An alternate is to not add peanut butter and add 1/4 cup of ground coffee beans.

Fireman4X4 · 01-10-2012, 09:46 AM

What types of meats/foods are you most interested in smoking? Anything in particular? My wife and I are cheese freaks, so we smoke our own cheeses all the time. You can infuse same amazing flavors into a block of cheese, all while avoiding the insanely over-priced stuff at the store

Let me know if you would like some more info

**Jeff88** · 01-10-2012, 10:23 AM

I would like to hear more info about smoking cheese!

**timberwolf0122** · 01-10-2012, 11:01 AM

Seconded, me and my wife both love smoked cheese but hate the price.

Fireman4X4 · 01-10-2012, 11:13 AM

Alright Jeff, Here ya go!

One of the best things about smoked cheese is that it can be as simple or as complex as you want to make it! The best way I have found is to place the block of cheese right on the top grate of the smoker. Under that, place a bread pan (or similar pan) to catch the drippings. It's that simple! The cheese will melt and take in all the glorious flavor and "reform" in the pan. Once its done, pull it out, drain any excess oils from top, and place in fridge until cold.

Some of our favorite combinations:
Bacon and Sharp Cheddar
Craisins in Gouda
Jalapeno Cheddar/Muenster/Swiss
Jack Daniel's Havarti
Blue Cheese Cheddar

Just get creative with it. You can have a lot of fun, and really impress your friends with some gourmet cheese! Let me know if you have any other questions

**thantos858** · 01-10-2012, 11:32 AM

Quote:

Originally Posted by Fireman4X4

Alright Jeff, Here ya go!

One of the best things about smoked cheese is that it can be as simple or as complex as you want to make it! The best way I have found is to place the block of cheese right on the top grate of the smoker. Under that, place a bread pan (or similar pan) to catch the drippings. It's that simple! The cheese will melt and take in all the glorious flavor and "reform" in the pan. Once its done, pull it out, drain any excess oils from top, and place in fridge until cold.

Some of our favorite combinations:
Bacon and Sharp Cheddar
Craisins in Gouda
Jalapeno Cheddar/Muenster/Swiss
Jack Daniel's Havarti
Blue Cheese Cheddar

Just get creative with it. You can have a lot of fun, and really impress your friends with some gourmet cheese! Let me know if you have any other questions

I always heard to smoke cheese under 90F so you don't melt it for around 2-6 hours depending on how smoky you like it.

As for what I want to smoke about anything right now. So far ive done hamburgers, chicken, pork chops and a few other things. Got some more meat last night to smoke for dinners this week.

Fireman4X4 · 01-10-2012, 12:06 PM

That is correct. I typically keep mine between 90 and 120 depending on intended smoke, flavor, amount and time frame.

**Jeff88** · 01-12-2012, 04:33 PM

Hell, I can handle this. I just got a Weber Smoker for Christmas and I have smoked just about everything I can think of and the dogs are starting to fear me.

I have heard a lot of people "cold smoke" cheese.

I will try this though and see what happens.

Those combos all sound great!

Thanks for the tip.