Chef Amy smoked 3 pork shoulders for 19 hours with dried sugarcane and oak wood.
She says, ” We grow sugarcane. I cut it into 4 inch pieces. It is best when dried because fresh can make the inside (of the smoke box) a little sticky. Both ways give a sweet and grassy flavor.”
We met Amy last year at the Louisiana Restaurant Association show. She is a busy chef with Langlois, radio, writing cookbooks and she is also very involved with her community.
You can find more on Chef Amy on Instagram and her websitehere.
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4-5 pounds of tri-tip
1/2 cup kosher salt
1/4 cup granulated honey or raw sugar
2 Tbs fresh ground pepper
1/2 tsp onion powder
1 tsp cumin
Combine seasoning mixture and rub on roasts. Wrap and refrigerate 4-24 hours. 1 hour before smoking, remove roasts from refrigerator to get them closer to room temperature.
Prepare your SmokinTex with 1-2 oz cherry or your favorite wood. Add roasts to smoker and smoke at 225°F until desired doneness.
My tri-tips reached 115°F in less than 2 hours. This was perfect, as I knew they would continue cooking, plus my plan was to finish the tri-tips on the grill just before serving.
At this point, the roasts can be held for up to two hours, if desired, before quick-searing on the grill for a darker crust. If you need to hold longer, use the refrigerator.
To finish the tri-tip, sear on a very hot grill for 4-5 minutes per side until nice grill marks and “sizzle” appear.
Using your SmokinTex smoker will insure that this taste cut of meat is juicy and tasty. It’s perfect served hot or thinly sliced for sandwiches later.
“I’ve been wanting to give this a try for quite some time and I’m so glad I finally did!
I started with a couple of choice ribeyes, seasoned liberally with kosher salt, black pepper, and granulated garlic. I let them sit for a few hours to draw in the salt and seasoning.
After letting them come up to room temperature on the counter, I put them in my SmokinTex 1400 with only about an ounce of hickory chips @225°F. I smoked the steaks until they reached an internal temp of 110°F. After that I let them rest while heated up a grill to about 600°F.
I brushed the steaks with EVOO (extra virgin olive oil) on both sides and seared them on the grill for about a minute to a minute and a half on each side, and then resting them under foil with a pat of compound butter over the top.
The steaks came out perfect! I don’t think we’ll ever just grill a steak ever again without smoking them first. It was better than any steakhouse steak I’ve ever had, and this wasn’t even prime meat.
I put a couple of cobs of corn in the smoker along for the ride, and they turned out great also.”
“I smoked them (pork bellies) for three hours at 225°F giving me an interior temperature well over 165°F and then I actually cool them off with a breeze from a fan, let them sit overnight before I cut them and actually fry them or grill them from there. These are thin bellies though. If they were thicker I would’ve gone for four hours. I just want to make sure they’re above that magic 165°F degrees.”
This has become a favorite at our house. You will need a 1500 Series Smoker for a 18 to 20 lb. Whole Ham, or you can do a 10 or 11 lb. Half Ham in the 1400. Just cut the Recipe in half for the Half Ham. A heavy duty Injection Needle would also be beneficial. Use your Drip Pan as a Roasting Pan, and place Ham inside. Let any liquid packed with the Ham go in the Pan. For the Half Ham, place cut side down.
2 Cups Dark Corn Syrup (Karo)
1/2 Cup Water
2 Tbs. Light Brown Sugar
2 Tbs. Molasses
1/2 Tsp.;Ground Cinnamon
1/2 Tsp. Ground Cloves
4 Tbs. Honey
1 Cup Pecan Halfs
2 Cups Light Brown Sugar
Whole Cloves (optional)
Chop half of the Pecans and mix with the 2 Cups Light Brown Sugar. Score Ham and rub this mixture all over. In a small bowl, mix the Water, 2 Tbs. Light Brown Sugar, Molasses, Ground Cinnamon, Ground Cloves, and Honey until well blended. Add Corn Syrup and stir well. Slowly inject Ham all over, reserving a small amount of the Marinade. Decorate with Pecan Halfs and Whole Cloves, if you like, and drizzle with reserved Marinade. Smoke at 200 degrees for five hours over 3 ozs. Apple Chunks. Tent with Foil and let rest for 30 minutes. Spoon Pan Sauce over Slices when serving.
Brine: 1 gallon water 6 ounces kosher salt 2 ounces Prague powder 2 ounces powdered dextrose 2.5 ounces pickling spices
Rub: 1/2 cup dark brown sugar 1/4 cup paprika (Sweet Hungarian Paprika if you can find it) 1 tablespoon fresh ground black pepper 1 tablespoon sea salt 1 tablespoon chili powder 1 tablespoon garlic powder (I use McCormick California blend or granulated) 1 tablespoon granulated onion (I have used McCormick California blend powder) 1 teaspoon ground cayenne pepper 1/2 tsp ginger 2 tablespoon raw sugar Combine all ingredients together, using a whisk and transfer to an air tight container.
“Local butcher had eye of round on sale. Picked up a 2lb roast. Rubbed down with a rub of garlic, salt and pepper. Sliced a large onion in half and placed the roast on top. Added some beef stock to the pan. Loaded up the smoker box with some cherry chips and a couple charcoal briquettes. Smoker set at 225°F. Shooting for an internal temp of 130°F-140°F.
I’ll slice it really thin on the meat slicer. And yes there will be horseradish. I love horseradish on my beef. I’ll agree eye of round can be really tough as leather sometimes. It’s not my preferred choice to make pit beef, but I couldn’t turn it down for the price.”
