smoking

Tea Smoked Fish Recipe

fish fillet

¼ cup vermouth or rice wine,

tea,

sugar

heavy duty aluminum foil

Steep  fish in wine and sprinkle salt on top.  Let soak in marinade for eight hours to one day, turning fish over once or twice.

Set up pot with steamer insert.  Steam fish for five to eight minutes until fish begins to flake. Remove  fish from heat and allow to cool, 10 to 20 minutes.

Cover wok with foil on the bottom, taking care that foil snugly fits in the wok.  Mixa leaves, rice, and sugar at the bottom of the wok.  Place steaming rack in the middle of the wok, or use chopsticks to make a grid over tea leaves.

Carefully blot any residual moisture from fish.  Place fish directly on rack or chopsticks.  Place lid on wok and use overlap of foil to seal shut.

Turn on exhaust fan and open all windows in the house.  Over high heat, toast tea and rice until smoky wisps begin to emerge from wok, 3 to 6 minutes.  Toast for 5-7 minutes longer, then shut off heat and let fish sit in wok for 5 to 7 minutes longer.  The smells will begin to turn smoky - turn off heat before you smell burning.  Fish will be golden to dark brown, depending on time and type of tea leaf.  Serve tepid or refrigerate and serve cold.  Fish may be kept in refrigerator for about a week.  

3-2-1 ribs! These instructions for smoking pork spareribs and baby back ribs, using the 3-2-1 method, create tender fall off the bone ribs. Cooked in an electric Bradley Smoker

Smoked Ribs using the 3-2-1 Method

pork ribs

Steve's BBQ rub

beer, pop or apple juice

BBQ sauce

Peel the membrane off the back of each rack of ribs. Generously rub the BBQ spice rub all over the ribs.

These are directions to smoke the ribs in a smoker.Set the smoker to 225F and use your wood of choice (I use hickory and apple most often). Place the ribs in the smoker and smoke for 3 hours if they are spareribs and 2 hours if they are back ribs.

After the ribs have been in the smoker for 3 hours, take them out and wrap each rack with aluminum foil. Pour a 1/4 cup of beer, pop or apple juice with each rack of ribs. Fold over the foil and pinch all the edges to ensure that it is sealed well to allow steaming.

If your smoker can function as an oven (like Bradley smokers) place the ribs wrapped in foil back in the smoker for another 2 hours. It is also possible to use an oven for this stage. Have it set for 225F and bake them for 2 hours.

After these 2 hours, remove the ribs carefully from the foil. Generously coat the ribs in your favourite BBQ sauce. Put them back in the smoker set for 225F for 1 final hour. It is also possible to use the oven for this stage.

This Montreal smoked meat was made to correct the omission of steaming in my pastrami—fixing a problem has never been so delicious.

Montreal Smoked Meat Recipe

For the Cure

Kosher salt

black pepper

coriander

pink salt,

bay leaf

cloves

whole brisket, around 12-14 pounds, fat cap trimmed to ⅛-inch

For the rub

paprika

garlic powder

onion powder

dill weed

mustard

celery seed

red pepper

2-3 fist-size chunks of medium smoking wood,

Type of fire: Indirect

Grill heat: Low

To make the cure, in a small bowl mix together salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves. Coat entire brisket with the cure and place in an extra-large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day.

Remove brisket from bag and wash as much cure off as possible under cold running water. Place brisket in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes. Remove from water and pat dry with paper towels.

To make the rub, mix together black pepper, coriander, paprika, garlic powder, onion powder, dill weed, mustard, celery seed, and crushed red papper in a small bowl. Coat entire brisket with the rub.

Fire up smoker or grill to 225°F, adding chunks of smoking wood chunks when at temperature. When wood is ignited and producing smoke, place brisket in, fat side up, and smoke until an instant read thermometer registers 165 degrees when inserted into thickest part of the brisket, about 6 hours. 

Transfer brisket to large roasting pan with V-rack. Place roasting pan over two burners on stovetop and fill with 1-inch of water. Bring water to a boil over high heat, reduce heat to medium, cover roasting pan with aluminum foil, and steam brisket until an instant read thermometer registers 180 degrees when inserted into thickest part of the meat, 1 to 2 hours, adding more hot water as needed.

Transfer brisket to cutting board and let cool slightly. Slice and serve, preferably on rye with mustard.

Smoking BBQ ribs on the Weber Kettle is actually really easy and produces some great results.

Weber Kettle Smoked Ribs

lb Pork spare ribs

Tbsp Garlic powder

Tbsp Onion powder

Tbsp Sea salt

Tbsp Black pepper

Tbsp Paprika

Stick Butter

Cup Brown sugar

Honey

Cup Apple Juice

Cup BBQ sauce

Remove the silver skin from the backside of the ribs. Refer to the video if you have questions.

Coat the ribs generously with garlic powder, onion powder and paprika on both sides.

Set your weber kettle up for indirect grilling/smoking using your favorite method.

Place the ribs on the indirect side and cook them for 2-3 hours at 250-275 degrees. Every 30-45 minutes open the grill and spray the ribs with a mixture of water and apple juice.

After the ribs have cooked for 2-3 hours take them off the grill and wrap them in tin foil with 1/2 cup brown sugar, 1/8 cup honey and 1/2 stick of butter. Use the video for tips on how to wrap the ribs.

Return the ribs to the cold side of the grill and bump the temp up to 300-350 and cook for 30 minutes to an hour. 

After that time remove the ribs from the tin foil package and place them back on the indirect side. Baste them with your favorite BBQ sauce and cook for another 30 minutes to hour. 

Remove the ribs and rest them after cooking for at least 10 minutes then serve!

Dad Cooks Baby Back Ribs on a Weber Kettle Grill for the #quarantinecooking collaboration. Dad joined a bunch of great youtube channels and for this collaboration where you had to cook a dish with what you had on hand. 

Dad happened to have a nice rack of baby back ribs in his fridge so he decided to fire up his weber kettle grill and smoke the ribs. 

Unfortunately, Dad did not have any BBQ Sauce so he had to improvise.

Make sure to check out all the other videos in this collab at the #quarantinecooking.

YesterKitchen:
https://www.youtube.com/watch?v=eepNRb82V-U


The Baking Diva:
https://www.youtube.com/watch?v=i6mYIY3NWgI

Keith Bettag:
https://www.youtube.com/watch?v=ig8QZaZEAg8

Cooking With CJ:
https://www.youtube.com/watch?v=uNoaNNxLgAk

Wine & Dine With Jeff:
https://www.youtube.com/watch?v=JzNf9Kzi9IM

Tim Talks Cooking:
https://www.youtube.com/watch?v=guFSzj-Nopw

Old Fat Guy Cooking:
https://www.youtube.com/watch?v=v6n62BACB-k

Recipes With Resa:
https://www.youtube.com/watch?v=2rUoOxGD__U

The Cooking Cop And Babe:
https://www.youtube.com/watch?v=2XXkjnWFsh0

The Dudes Kitchen n Grill:
https://www.youtube.com/watch?v=PR7tJHKLJDE

Beer, Bros and Bon Appetit:
https://www.youtube.com/watch?v=8WNfmdFB3zk

Cast Iron Skillet Kitchen:
https://www.youtube.com/watch?v=BAdDnjtWzVo

Rivet Gardener:
https://www.youtube.com/watch?v=1b0_4ZBEFys

Margaret's Make and Bake:
https://www.youtube.com/watch?v=Try454Vec3Q

Jimmy Dick's International Eats:
https://www.youtube.com/watch?v=F_zVxN9oPdQ

Daddy Dutch BBQ:

Dad Incredible: BBQ, Beer & More:

A Little Fish In The Kitchen:

Pattymac Makes:

Suzanne Cullumber Cake:

Chef Adventures:

GT's Barbeque and Cuisine:

Please subscribe if you are enjoying my videos and enter to win a loungefly backpack in my 2,000 subscriber giveaway!

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Dad's just made the best ribs he has ever cooked! Baby Backs & a Weber Kettle for the win!!

We cook this brined and smoked turkey over applewood for a smoky-sweet bird with picture-perfect mahogany skin. The brine's flavor is subtle, yet complex, and the applewood smoke adds a rich wood-fire sweetness that can't be topped.

Apple-Brined and Smoked Turkey Recipe

apple juice

brown sugar

salt

water

oranges, quartered

ginger,

bay leaves

garlic cloves, peeled and crushed

turkey

apple wood

Combine the apple juice, brown sugar, and salt in a large saucepan. Bring to a boil over high heat, stirring to dissolve. Boil for one minute, remove from heat, let mixture come to room temperature, then refrigerate to 40°F. 

In a large non-reactive container, combine the apple juice mixture with the remaining brine ingredients. When adding the oranges, squeeze each piece to release the juice into the container, then drop in the peel. Set the turkey in the brine, breast side down, placing a weight on top to keep the turkey submerged if necessary. Place in the refrigerator and let brine for 24 hours.

Remove the turkey from the brine and pat dry with paper towels. Place turkey on a rack over a rimmed baking sheet and allow to air-dry overnight in the refrigerator. (This step is optional, but will result in a crisper skin.)

Remove the turkey from the refrigerator, fold the wings under the body and tie the legs together. Allow the turkey to come to room temperature while you prepare the smoker.

Fire up your smoker to 350°F. Add the chunks of apple wood and when the wood is burning and producing smoke, place the turkey in the smoker. Smoke until an instant-read thermometer reads 150°F in the thickest part of the breast, about 2 to 3 hours.

Remove the turkey from the smoker and allow to rest, uncovered, for 20 to 30 minutes. Carve and serve.

Ever Cured and Smoked your own BACON?  Get the easy step-by-step instructions and wow your family and friends!  You're on your way to porky nirvana!

Homemade Bacon

honey

cayenne pepper

smoked paprika

cumin

curing salt (Prague powder or Insta Cure)

pork belly

In a medium bowl combine the brown sugar, kosher salt, honey, cayenne, paprika, cumin, and curing salt, stirring until well mixed.

Rinse the pork belly with cool water and pat dry with paper towels.  Place the belly in the plastic bag and add half of the curing mixture to the top of the belly.  Use your hands to rub it into the flesh, evenly coating.  Flip over and rub the remaining curing mix onto the other side of the pork belly.  Seal the bag, removing as much air as possible.  Place the pork into a shallow baking dish, to catch any leaks and refrigerate.  Flip the belly once a day for the next 7-10 days.

Remove the pork belly from the cure and thoroughly rinse the pork.  Use several paper towels to COMPLETELY dry the pork belly on all sides.  Place a rack over a baking sheet and rest the pork belly on the rack.  Refrigerate uncovered for a minimum of 6 hours or overnight.

Now at this point, the bacon has cured.  It can be sliced and cooked and will be absolutely delicious, but it won't have that smoky flavor that we all associate with bacon.  To achieve that flavor, you have to smoke your pork belly.

Add 3 cups of wood chips (apple, cherry, hickory) to a large bowl and fill with water.  Submerge them in the water by placing a plate or some  other weighted surface on top of the chips -- pressing them into the water.  Soak for an hour.

Meanwhile prepare the smoker according to your manufacturer's instructions.  Preheat the smoker to 170°.  Add wood chips according to the manufacturer's directions.

Place the pork belly directly on the grate and smoke until the internal temperature reaches 155° - this will take 3-4 hours depending on how large of a pork belly you have.  Steve Raichlen recommends using an instant read thermometer and inserting it into the side of the pork belly to take the temperature reading.

When the bacon is cooked, transfer to a wire rack and cool to room temperature.  Wrap it in plastic wrap and refrigerate overnight.

To cook, preheat the oven to 400°.  Line a baking sheet with aluminum foil and place a wire rack on top of it.  Set aside.

Use a long, thin, sharp knife to slice the bacon.  Lay the slices on the wire rack next to each other, but not touching.  Bake for 15-20 minutes (maybe longer depending on how thick your slices are) or until crisp.

Transfer to a platter lined with paper towels.  Serve.

https://embed.mediavine.com/videos/kmhyhlg53fmxgczgqqud

Learn how to make your own homemade applewood smoked bacon from scratch with this recipe as your guide. It's easy to cure and smoke your own pork belly and the reward is worth the effort.

Homemade applewood smoked bacon

How to smoke a pork tenderloin using an electric smoker like a Bradley Smoker, Masterbuilt or a Kamado Grill like a Big Green Egg. Use rub of choice and wood like hickory.

How to Smoke Pork Tenderloin in a Smoker

pork tenderloin

Start smoker, using wood of choice (I usually use hickory or maple) setting the temperature of the smoker for 225F.

Trim pork tenderloin of any fat or silver skin.

Generously rub the spice mix all over the meat.

Place meat in the smoker and smoke till the internal temperature is 145F, about 2 1/2 to 3 hours.

Brush the meat with BBQ sauce when there is about 30 minutes left to go in the smoker.

The Pitboss pellet smoker is turning me into a lazy pitmaster. There is definately some key differences between smoking a brisket on a pellet smoker vs stick burner.  In my opinon it's really only the bark, the flavor of the meat is still pretty close.

PitBoss Smoked Brisket

beef brisket (8lbs-12lbs)

ground pepper (I like to make this fresh)

Worcestershire sauce

Combine the salt and pepper and mix it up.

Cover both sides of the brisket with the salt and pepper mixture.

Combine the Worcestershire sauce and water in a mister.

Prepare your smoker or grill for indirect cooking using your favorite wood. (I like to use Pecan and some fruit wood chunks)

The smoker is ready when it's at 225-250 degrees

Put the brisket in the smoker on the cool side of the grate with the fat cap up and close the lid. Cook for 6 hours, or until the internal temp is 165 degrees. Every 2 hours spray the brisket with the Worcestershire and water mixture while also adding wood as needed to keep the fire burning evenly.

Check your brisket internal temperature after 6 hours of smoking. It should be somewhere around 165 degrees.

Wrap your brisket with butcher paper or foil. Place back on the smoker until the internal temperature is 190-200.

After your brisket reaches the internal temperature of 190-200, take your brisket off the smoker and let it rest for an hour or two still wrapped up.

After the brisket has cooled and rested for at least an hour, you are ready to slice or chop.

Smoky, creamy, and packed with flavor, Smoked Cream Cheese is everything you could ask for! Paired with your favorite crackers, this is perfect for sharing with friends and family!

Smoked Cream Cheese

Philadelphia cream cheese

tbsp spice blend

Sprinkle your favorite spice rub on a plate large enough to hold the cream cheese.

Roll the unwrapped block of cream cheese around in the spice blend, to coat it evenly on all sides.

Put the cream cheese block into a disposable foil pan and using a small, sharp knife, cut cross-hatches into the top of the cream cheese.

Smoke the cream cheese at 225-F for about 2 hours.

Serve it with your favorite crackers and enjoy!

This triple-tested smoked Rib Roast is the one you want to&#160;feed your friends and family.

Smoked Herb Rib Roast

beef Ribeye Roast

olive oil

rosemary

thyme

sage

parsley (optional)

&lt;div&gt;Combine oil, salt, pepper, rosemary, thyme and sage in small bowl to form a paste. Spread evenly onto all surfaces of beef Ribeye Roast.&#160;&lt;/div&gt;

Add wood chunks, chips or pellets to smoker according to manufacturer&#39;s instructions. Preheat smoker to 225&#176;F.

Insert ovenproof meat thermometer so tip is centered in thickest part of roast, not resting in fat or touching bone. Place roast in smoker, rib side down according to manufacturer&#39;s instructions. Set timer for&#160;6 hours depending on desired smoke flavor. Smoke roast 4 to 6 hours for medium doneness. Carefully remove roast from smoker &lt;span style=&quot;float: none;font-size: 14px;text-align: left;&quot;&gt;when meat thermometer registers 135&lt;/span&gt;&lt;span style=&quot;float: none;font-size: 14px;text-align: left;&quot;&gt;&#176;&lt;/span&gt;&lt;span style=&quot;float: none;font-size: 14px;text-align: left;&quot;&gt;F&lt;/span&gt;.&#160;

&lt;p&gt;Preheat oven to 350&#176;F. Place roast, fat-side up, in shallow roasting pan for 30 minutes to 1 hour. Remove roast when meat thermometer registers 140&#176;F for medium rare; 155&#176;F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 5&#176;F to reach 145&#176;F for medium rare; 160&#176;F for medium.)&lt;/p&gt;

Carve roast into slices between ribs. For thinner slices, remove ribs then carve. Season roast with salt and parsley, as desired.

Learn exactly how to smoke beef brisket on a Pit Boss pellet grill following our detailed instructions and recipe below!This is a great BBQ dish to feed a crowd, and especially easy to do on a Pit Boss!

Pit Boss Smoked Beef Brisket

Whole Packer Beef Brisket (10-14 lbs)

Cooking Oil

½ cup smoked paprika

Black pepper

Garlic Powder

Onion powder

Cayenne powder

½ Can Beef Broth

Worcestershire Sauce

Tbsp Brown Sugar

Trim any excess hard pieces of fat from the exterior of the brisket, leaving about 1/4 inch thickness on the fat cap.

Score the fat cap to allow more fat to render out and the rub to penetrate.

Prepare the Brisket

Mix the Marinade Injection ingredients well until the sugar dissolves.

Place the brisket in a pan to catch excess liquid from the injections and inject in small amounts every 1 inch or so on both sides against the grain of the meat.

Inject the Brisket

Apply a thin layer of cooking oil to the entire exterior of the brisket.

Mix the rub ingredients well and apply generously to the entire exterior.

Wrap in plastic wrap and place in the refrigerator for up to 2-3 hours while you prepare the grill to allow the injection and the exterior rub to penetrate the meat.

Apply the Rub

Remove the fire pot from the bottom of the Pit Boss and clean out any ashes left over from the last cook. Replace it and make sure it is secured in place with the clips on either side. Also, wrap the drip tray in aluminum foil to limit cleanup needed later.

Add your chosen pellets to the hopper, start the Pit Boss pellet grill and put it on the "Smoke" setting.

If there are no pellets in the auger, hold the "Prime" button until you hear pellets begin falling in the fire pot. This will speed up the auger to prime it full of pellets before you start preheating.

Once the Pit boss begins to produce thick white smoke, let it run for about 5-7 minutes until the smoke turns more of a clearish blue color. This means the fire rod has fully heated up to burn the pellets more cleanly.

Next, set the temperature to preheat the Pit Boss pellet grill to 350°F. We will drop this temperature before we start cooking.

Fill an aluminum pan with water pan if you want to add extra moisture, and place it on the far left side of the Pit Boss pellet grill. Place a disposable bucket liner in the grease bucket as well if you want to limit cleanup later.

Once the Pit Boss has come up to 350°F, drop the temperature on the control panel to 250° and clean the grill grates with a good grill brush and close the lid.

Top 21 smoking recipes from across the web

The most viewed smoking recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tea Smoked Fish Recipe

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Montreal Smoked Meat Recipe

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Apple-Brined and Smoked Turkey Reci...

Homemade Bacon

How to Smoke Pork Tenderloin in a S...

PitBoss Smoked Brisket

Smoked Cream Cheese

Smoked Herb Rib Roast

How to Smoke Pork Tenderloin in a S...

Pit Boss Smoked Beef Brisket

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Smoked Lemon Pepper Wings

Pit Boss Smoked Pulled Pork

Pit Boss Baby Back Ribs

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Smoked olives

Brined Smoked Trout

Top 21 smoking recipes from across the web

The most viewed smoking recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tea Smoked Fish Recipe

Smoked Ribs using the 3-2-1 Method

Montreal Smoked Meat Recipe

Weber Kettle Smoked Ribs

Apple-Brined and Smoked Turkey Reci...

Homemade Bacon

How to Smoke Pork Tenderloin in a S...

PitBoss Smoked Brisket

Smoked Cream Cheese

Smoked Herb Rib Roast

How to Smoke Pork Tenderloin in a S...

Pit Boss Smoked Beef Brisket

Smoked Rack of Lamb with Garlic and...

Smoked Lemon Pepper Wings

Pit Boss Smoked Pulled Pork

Pit Boss Baby Back Ribs

Smoked Cheese

Smoked Garlic

How Long to Smoke a Whole Turkey at...

Smoked olives

Brined Smoked Trout

The most viewed smoking recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine