Entries Tagged 'Recipes' ↓

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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Homemade Smoked Summer Sausage by Sodaking27

summer-sausage-sodaking27

“This is my first attempt at sausage.

Into the smoker at 140°F w/o wood for the first hour.

13 hours later the internal temp reached 154. Removed sausage and placed in an ice water bath to stop the cooking.

Ingredients:

4lbs. Ground chuck
1lb. Ground pork shoulder
7.5 teaspoons Morton Tender Quick
2 tablespoons mustard seed
3 tablespoons garlic power
2 tablespoons 1/4 cracked black pepper
1 teaspoon cayenne pepper
1 tablespoon red pepper flakes
1 tablespoon salt.
5 – 2.4″ X 12” MAHOGANY FIBROUS SUMMER SAUSAGE CASINGS (soak in warm water 30 minutes before using.)

Directions:

In a large bowl, mix all ingredients well. Cover with plastic, and refrigerate for 3 days, mixing well once a day.
On the forth day stuff your sausage casings with the mixture. Place the sausage on a rack in your smoker, make sure they are not touching one another. Set your smoker to 140 degrees and remove any wood from the smoker. After one hour add your wood to the smoker and increase the temp to 150. I like to use hickory. Raise your temperature by 10 degrees every hour until you reach 170. Continue to smoke at 170 until you reach an internal temp of 154. Once the sausage has an internal temp of 154, remove from the smoker and place in a ice water bath for 20 minutes to stop the cooking process. Remove from water and dry the casings with paper towels. Hang to air dry for about 2 hours to let it blossom.

Notes: I buy chuck roast and pork shoulder and grind my own using the grinder attachment for my Kitchenaid mixer.
The 6 lb batch I made took 13 hours to reach the internal temp of 152°F.

See more on our SmokinTex Forums here.

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3-2-1-Ribs Today by Sodaking27

ribs sodaking271

SmokinTex Forums Top Senior member Sodaking27 smoke some awesome looking ribs.

See how he perfected these ribs and how he threw in some mac and cheese half way through his smok for a very fine meal!

Click here to see more of his post.

Get your SmokinTex BBQ Electric Smoker today and start smokin some great meals!

Happy smokin!

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Smoked Pulled Pork by Mary Aaron

Pork Done Mary A crop

10.68 lb Pork Shoulder (Bone-In)

“Rubbed with SuckleBusters “Hog Waller. Used an entire 4oz shaker. Ingredients in the Hog Waller: Sea salt, Sugar, Brown Sugar, Chili Peppers, Spices & Silica.

Set in icebox for 24 hrs.

After removing from icebox, reapply about 1oz of the Hog Waller rub.

Let sit out on counter for about 1 hour.

Loaded 1400 model smoker with about one third cup of Apple Wood Chips & one third cup Hickory Wood Chips.

Smoked at 225°F degrees for 14 hrs.

Once internal temp reached 195°F degrees (measured using a thermometer from SmokinTex) removed from smoker and let sit in a cooler (double wrapped in heavy duty foil) for 2 hrs.

Pulled apart with two forks.

Took to a family reunion. My Pork Shoulder was the hit of the party. I ate till I was full as a tick.”

Thanks Mary!

Pork Pulled Mary Aaron crop2

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