Entries Tagged 'Recipes' ↓

Smoked Bluewing Teal Duck


Brine
1/2 Cup Salt
1/2 Cup Brown Sugar
1 T Allspice
4 Bay Leaves
A few Thyme Sprigs
Some Black Peppercorns

“Add all to a large pot and fill 3/4 full with cold water and bring to a boil.

Remove from heat and let cool completely.
Pour cold brine into a container with the Teal duck and
refrigerate for 24 hours.

After being in the brine for 24 hours rinse off birds and pat dry.

Spray the birds with cooking spray (like Pam) and season with a base rub of sal,t pepper and garlic.

Then hit them with a top coat of your favorite bbq rub all over the Teal.

I can’t tell you how pleased I have been with the SmokinTex 1400 electric smoker. This thing has preformed for me every time.

Anyway smoke these little guys at 250°F with pecan wood.

Every so often spray the birds down with cooking spray. This will help give them color, and crisp the skin.

I glazed my birds at an internal temp of 145°F with spicy bbq sauce and let them smoke for an additional 10 min to set the glaze.

Depending of how rare you like your birds you can cook to and internal temp of anywhere between 145°F-160°F.

Rest the meat for 10-15 mins and enjoy.”

From Tom Schroers

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Turkey Tips from SmokinTex

turkeyoranges

  • Always use remote probe thermometer. Cook until the breast reads 165°F or thigh reads 180°F.
  • Turkey is usually done if the internal temperature of the turkey rises to within about 5 to 10 degrees of desired finish temperature and temp does not increase over the course of the next 45 minutes then remove and check.
  • Brining over night in a salt water solution will provide a juicier turkey. But if you have never brined before go easy on the salt.
  • Cooking whole or half turkeys breast side down will allow the juice and fat to drip through the breast for a juicier turkey.
  • Spraying your turkey with Pam prior to smoking will improve golden coloring. Can also be rubbed with butter, or olive oil. Adding a bit of paprika will help as well.
  • Adding corn starch to any rub will firm up and improve texture of skin.
  • Removing entire breast from whole turkey and then slicing horizontally will improve slicing.
  • Try smoking just breast with skin on making sure to get seasoning/rub under skin. Often get a better penetration of both smoke and seasoning. Just be certain to wrap and place fat on top.

See more turkey tips here.

 

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Ribs Ribs Ribs!

On our SmokinTex Forums there are a lot of great tips and info on smoked ribs.
SmokinTex Forum member KateD posted this great picture of how she coils her St. Louis ribs using bamboo skewers. Genius!
See more from KateD here.
See our SmokinTex Newsletter Section and get more great smokin recipes and tips here.
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Thanksgiving Turkey Tips

SmokinTex wishes you a Happy Thanksgiving! Celebrate with family and friends! We are thankful for you our great customers!

Here are some great smokin recipes to inspire you to make this Thanksgiving the best!
Our SmokinTex Recipe Section is full of menu ideas and you don’t have to smoke a turkey. There are plenty of other options like Smoked Spiral Ham or Orange Stuffed Smoked Chicken!
See more turkey tips by Scott Wallace here.
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Beef Short Ribs by Ben P.

Ingredients:

4 Beef Short Ribs

Mustard

1/2 Cup Worcestershire Sauce

3/4 Cup Apple Juice

1 Garlic clove crushed

Dad’s Rub

Small Large Giant
Season Salt 1 T. 1 C. 2 C.
Lemon Pepper 1 T. 1 C. 2 C.
Onion Salt 1/2 tsp. 2 2/3 T. 1/3 C.
Celery Salt 1/2 tsp. 2 2/3 T. 1/3 C.
Cayenne Pepper 1/4 tsp. 1 1/3 T. 2 2/3 T.
Black Pepper 1 tsp. 1/3 C. 2/3 C.

 

“This recipe takes a bit more care so be prepared to be around the smoker with a good book and beverage for an afternoon.

Smother the ribs in mustard and coat the ribs in rub as desired. I like a lot of rub on these ribs so that it gets a nice bark.

In a Ball jar, mix the Worcestershire sauce, apple juice and about a tsp or so of rub. This will serve as your mop.

Place the ribs in the smoker at 225°F for 3 hours. Baste with the mop every 15 minutes after the first 45 minutes of smoking.

Remove from the smoker and wrap the ribs in foil and add the remainder of the mop in the packet. Place the packet back in the smoker for 2 more hours.

Remove from the smoker and serve with plenty of coleslaw and potato salad!”

By Ben P.

See more great smokin recipes here.

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Reverse Seared Smoked Ribeyes

SmokinTex Smoked Steak

“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.”

By Draper73, SmokinTex Forum Member.

Read more here.

 

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Apple Wood Smoked Prime Rib by Draper73

Our SmokinTex Forums are a great resource for recipes and smokin tips. And this is a prime example!

Forum member Draper73 smoked this lucious prime rib in his SmokinTex 1400.

Rubbed with butter, garlic, thyme and rosemary the flavors must have been outstanding!

See how Draper73 smoked this prime rib here,

Join our SmokinTex Forums. It’s easy, free and so informative.

Smoked Prime Rib with Umami by SmokinTex Chef Sandy.

Smoked Pecan Praline Ham

1 Smithfield Fully Cooked Whole or Half Ham

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.

By SmokinTex Forums member Cajun Boy.

Smoked Pastrami

1 (3 to 5-pound) brisket

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.

See the rest of the recipe here.

Smoked Eye of Round by Sodaking27

eye-of-round-sodaking27

“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.”

Sodaking27

See the rest of his post on SmokinTex Forums here.

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