Tag: main course
Pepper Encrusted Smoked Eye of Round Roast
Tips For Smoking Eye Of Round Roast Rub salt into the roast and let sit in the refrigerator for 30 minutes. This will help extract moisture and dry out the roast. Let the roast sit out at room temperature for an hour. Throwing a cold …
Smoked Pork Shoulder (brined)
Smoked Pork Shoulder (brined)
Smoking a whole pork shoulder is a lot of work. I’d say it is one of the most difficult things I’ve ever had to cook. It’s going to take a lot of time and patience. So get ready to keep yourself hydrated and highdrated. This is going to be an all day event.First rule: buy a bone in pork butt. You’ll learn why later. You can brine your pork butt or use a dry rub. It’s up to you. I wanted salt to penetrate the meat all the way through, so I brined my pork butt for 24 hours. Alternatively, there are many a great dry rub spice blends out there for pork; or you can make your own. Aggressively dry rub the entire pork butt and let marinate for a day in the refrigerator.When ready to smoke the pork butt, let it sit out at room temperature for an hour. Throwing it straight from the refrigerator to the smoker is going to add on smoking time if you don’t. If smoking a brined pork butt, pat dry with paper towels. Preheat your electric smoker to 250 degrees according to the manufacturer’s directions. Throw in the butt. For smoking a piece of meat this large, you will need to constantly maintain the heat and smoke between 225-250 degrees for 90 minutes-2 hours per lb. You will want to use a probe thermometer to monitor the internal temperature. In order for pork shoulder to pull apart and shred, the internal temperature needs to be between 200-205 degrees.The pork shoulder I made was 6lbs and took 10 hours to smoke. You will know the meat is done when you can pull the bone out cleanly. The bone is a built in meat thermometer. This is a good reason why to always buy a bone in butt regardless of how you plan to cook it. Plus it adds flavor and moisture, better price point, and the utilization and respect to the animal to not waste it’s body. Let the meat rest covered for an hour. Using two big forks, you can start shredding the meat apart. Smoked pork shoulder is obviously great with your favorite bbq sauce as a pulled pork sandwich. No questions there. I wanted to go a different route with the pork. Tacos? Fuck yeah, tacos! How about smoked carnitas?! Below I also included the recipe to make the smoked salsa that goes with the smoked carnitas.
Equipment
- Electric Smoker
- Probe Thermometer
Ingredients
- 1 whole pork shoulder 6-8lbs
Brine
- 8 cups water
- 1/2 cup sea salt
- 1/2 cup brown sugar
- 1 head garlic minced
- 1 tbsp black peppercorns
Wood Chips
- hickory wood chips
- pecan wood chips
Instructions
- Mix all of the brining ingredients together.
- Brine the pork shoulder for 24 hours.
- Pat the pork shoulder dry and let rest at room temp for an hour before smoking.
- Preheat your smoker to 250 degrees according to the manufacturer’s directions. Place the pork shoulder in the smoker.
- For smoking a piece of meat this large, you will need to constantly maintain the heat and smoke between 225-250 degrees for 90 minutes-2 hours per lb. You will want to use a probe thermometer to monitor the internal temperature. In order for pork shoulder to pull apart and shred, the internal temperature needs to be between 200-205 degrees.
- This pork shoulder was 6lbs and took 10 hours to smoke. You will know the meat is done when you can pull the bone out cleanly.
- Once the shoulder is finished smoking, remove from the smoker. Cover and let rest for an hour.
- Using 2 big forks, start pulling apart the pork shoulder until it’s shredded.
Tips For Smoking Pork Shoulder
- Always choose a bone in butt. You will know when the pork shoulder is finished cooking when you can pull the bone out clean.
- Brine the pork butt for 24 hours.
- Pat dry with paper towel to allow the smoke to stick.
- Let the pork butt sit at room temp before smoking.
- Hickory, pecan, applewood, and cherrywood are all great options for smoking pork.
- Preheat your smoker to 250 degrees according to the manufacturer’s directions.
- You will need to constantly maintain the smoke and temperature between 225-250 degrees for 90 minutes-2 hours per lb. My 6lb Pork butt took 10 hours.
- In order to shred the pork butt, it will need to get to an internal temperature between 200-205 degrees. Use a probe thermometer to monitor the internal temp.
- Once the pork is finished smoking, let rest covered for an hour before shredding.
Smoked Salsa
Why not smoke the ingredients that go into a salsa? If I’m making smoked carnitas tacos, I have plenty of time to smoke jalapeños, tomatoes, onions, and garlic. I think I’ll keep smoking and continue to come up with these great ideas. Smokedy, smokedy, smokedy…Also, this salsa will keep in the refrigerator for up to a week.
Equipment
- Electric Smoker
- food processor
Ingredients
- 5 Roma tomatoes
- 1 head garlic left whole
- 1 medium white onion peeled; sliced in half horizontally
- 4 jalapeños
- 1/4 cup cilantro
- 4 tbsp vinegar
- 1/2 tsp salt
Wood Chips
- hickory wood chips
- pecan wood chips
Instructions
- Arrange the vegetables on the smokers rack.
- Preheat the smoker to 225 degrees according to the manufacturer’s directions. Place the rack in the smoker.
- The garlic and onions will take 2 hours to smoke. The tomatoes and jalapeños will take 4 hours. Let cool before pureeing.
- Place all of the ingredients in a food processor. Make sure to peel the garlic.
- Blend until it reaches the consistency of your liking.
Smoked Rainbow Trout
Tips For Smoking Rainbow Trout Brine the rainbow trout for 3 hours. It takes a little more time for the brine to penetrate whole fish. Pat the rainbow trout dry inside and out with paper towels. This allows the smoke to stick to the fish. …
Smoked Tofu
Tips For Smoking Tofu Extra firm tofu works best since it has the least amount of liquid. Wrap the blocks of tofu in multiple layers of paper towels and press for 30 minutes. Marinate the tofu for 2 hours. Pat the tofu dry with paper …
Smoked Steelhead
Smoked Steelhead
Steelhead trout are anadromous fish, meaning that they can go in and out of saltwater to freshwater, much like salmon; the exact opposite for it’s relative, the rainbow trout. Steelhead can get up to 55lbs and almost 4 feet in length. They are indigenous to fresh and ocean waters of North America, but have been introduced to every other continent with an exception of Antarctica. Steelhead migrate and spawn during the summer and winter months.Steelhead smokes the exact same way salmon does. It tastes really close to salmon; maybe a little stronger in flavor. I made a simple brine of water, sea salt, and brown sugar. The steelhead only needs 2 hours of brining. Anymore, the fish will be too salty. I cut my steelhead fillet into 6 pieces; each about 8 oz. Once they are done brining, place on a rack and pat dry with paper towels. The smoke won’t stick to the fish if they are wet. They are ready to smoke as is. If you want any extra seasoning on them, do so now. I made one with black pepper, one with gochugaru, and brushed honey on the tail piece. Preheat you electric smoker to the manufacturer’s directions. Some people like to smoke their fish at a lower temp for a longer time(180-200 degrees for up to 4 hours). Others do higher temps for shorter amount of time(200-225 degrees for 2 -3 hours). I kept my electric smoker between 200-225 degrees. I used apple and cherrywood, but alderwood and cedar are also good choices. You will want to use a probe thermometer to monitor the internal temp. 145 degrees is the recommended internal temp for fish. But I want the steelhead to be cooked all the way through, so I set my thermometer at 160 degrees. It took almost 2 1/2 hours to smoke. Once the internal temp is reached, remove from the smoker. Refrigerate once cooled.
Equipment
- Electric Smoker
Ingredients
- 1 side steelhead cut into 6 pieces
Brine
- 4 cups water
- 1/4 cup sea salt
- 1/4 cup brown sugar
Wood Chips
- applewood
- cherrywood
Instructions
- Mix the brining ingredients together.
- Give the steelhead fillet a rinse.
- Cut into 6-8 pieces, depending on how big you want them.
- Place in a gallon sized storage bag with the brine. Squeeze out as much air as possible. Brine for 2 hours.
- Take out of the brine and place on a rack. Pat dry with paper towels. They are ready to smoke as is. If you want to add additional seasoning or glazes to the steelhead, do so. I have 3 plain, 1 black pepper, 1 gochugaru, and 1 brushed with honey in the picture.
- Preheat your smoker to 200 degrees. Place the steelhead in the smoker. The pieces I have are fairly thick and took 2 hours to smoke. The internal temp for fish consumption is 145 degrees. It is best to have a probe thermometer to monitor the temp. Since I wanted the steelhead cooked all the way through, I smoked it to 160 degrees internal temp.
Tip for smoking steelhead
- Brine the fish for 2 hours maximum. Any more then that, your steelhead will be too salty.
- Pat the steelhead dry with paper towels before smoking. This will allow the smoke to stick to the fish.
- There are 2 ways you can smoke your steelhead: low and slow(180-200 degrees for up to 4 hours) or high and fast(200-225 degrees for 2-3 hours).
- Since you want smoked fish to be cooked all the way through, use a probe thermometer to monitor the internal temp. You want the smoked steelhead to read 160 degrees internally.
- Applewood, cherrywood, alderwood, and cedar are all great woods to use for smoking.
Smoked Eggs
Smoked Eggs
Smoked eggs are absolutely amazing and take only 2 hours in the smoker. Eggs shells are porous and absorb the smoke. They make great egg salad sandwiches, deviled eggs, and are equally as good with just salt and pepper. The smoked eggs will last up to a week in the refrigerator in their shell.
Equipment
- Electric Smoker
Ingredients
- large eggs
Wood Chips
- applewood chips
- cherrywood chips
Instructions
- Preheat your smoker to 225 degrees according to the manufacturer’s directions. Place the eggs on the top rack of the smoker. Smoke for 2 hours.
- Let completely cool before serving.
Smoked Chicken Legs
Tips for smoking chicken Brine chicken legs for 3 hours for ones that are 3/4lb; 4 hours for ones 1lb. plus. Brining adds moisture and saltiness to the chicken. Pat the legs dry with paper towel before smoking. This allows the smoke to stick to …