Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed. Pour marinade over desired type of meat. Cover, and refrigerate for up to 24 hours.
Add wood slowly, not too much at once. Regulate temperature by closing fuel vent while leaving main air vent and smokestack open. If more cooling is needed try partially closing smokestack.
When it comes to grilling country-style boneless pork ribs, there are two general ways to cook these these hearty slabs of meat, cut from the rib end of the sirloin muscle. Country-style pork ribs, which come in both boneless and bone-in varieties, are meaty enough to cook them like pork chops with a few minutes on a hot grill. However, they also become extremely tender when allowed to cook slowly over indirect heat, melting the fatty connective tissues in the meat. Choose a method based on the amount of time and patience you have. Prepping the Ribs Step 1 Drizzle canola oil lightly onto the boneless country-style ribs, then cover them generously with a dry rub, pressing it firmly into the ribs to help it stick. You can use a prepared dry rub or you can make your own, starting with an equal amount of sugar and salt, then adding in flavorful dry seasonings, such as garlic powder, onion powder, chili powder, turmeric and cayenne pepper, by the teaspoonful. Step 2 Place the seasoned ribs in a large dish. You can cover the ribs with a marinade of your choosing, as an added layer of flavor. To make a marinade, combine an equal amount of olive oil and an acidic component, such as wine, citrus juice, or vinegar, then add in seasonings and aromatics like black pepper, minced garlic and fresh herbs to your taste. Step 3 Cover the dish holding the ribs with plastic wrap and store in the refrigerator for at least 30 minutes and up to 4 hours. Remove the ribs from the refrigerator an hour before you light the grill to allow them to fully come to room temperature. Quick and Easy Grilling Step 1 Prepare your grill for medium-high direct heat, filling the bottom of a charcoal grill with charcoal and brushing the grill grates with canola oil. Light the charcoal and close the lid, using the vents to adjust the temperature. If you are using a gas grill, you only need to turn the burner to a medium-high temperature, about 400 degrees Fahrenheit, and close the lid. Step 2 Place the ribs on the grill, directly over the flames. Grill for about 8 to 10 minutes on one side, then turn them over using barbecue tongs and grill the other side for another 8 to 10 minutes. Step 3 Brush the ribs with a prepared barbecue sauce on both sides a few minutes before you take them off the grill. The ribs must be cooked to an internal temperature of at least 145 F for safe consumption, according to FoodSafety.gov. Use a meat thermometer to get an accurate reading. Low and Slow Grilling Step 1 Prepare your charcoal grill for indirect heat. Bring the temperature of the grill to about 250 F. Keep the lid closed and use the vents to maintain the grill's temperature. Brush the grill grates with canola oil. Step 2 Place the ribs on the grill. Close the lid and cook for about 90 minutes. Step 3 Turn the ribs over after 90 minutes. At this point you can brush the ribs with a barbecue sauce of your choice, on both sides. Continue basting the ribs every 30 minutes or so. Cook for a total of 3 to 5 hours, including the first 90 minutes, until the ribs are extremely tender and just starting to fall apart. At that level of tenderness, the ribs should reach at least 170 F in temperature. Jack's Ribs 4-5lbs Country Style Ribs (Bone-in or Boneless) 3 -8oz. bottles of your favorite BBQ Sauce or make your own 12oz. of Beer Technically, this cut of pork meat is a "chop" and not a rib. The pork industry prefers to call them Ribs, so we'll call them Ribs, too. All you need for this recipe is 4-5 lbs. Country Style Pork Ribs, 3 (8oz.) bottles of your favorite barbeque sauce, and 12oz. of beer. Fire up your charcoal grill, then add the ribs, beer, and barbecue sauce to a pan placed "indirect" opposite the charcoal. Slowly simmer, and in only about 1 hour you'll be serving up delicious, moist and tender "Jacks Ribs". Enjoy! ------------------------------------------------------------- Rubs: 2 tablespoons paprika 2 tablespoons chili powder 1 to 2 teaspoons cayenne pepper (optional) 2 tablespoons granulated garlic 2 tablespoons light or dark brown sugar 1 tablespoon ground cumin 1 tablespoon dry mustard 1 teaspoon ground sage 1 teaspoon dried oregano 1/4 cup salt 1 tablespoon ground black pepper or 1 tablespoon fennel seeds 1 teaspoon coriander seeds 1 tablespoon salt 2 teaspoons black peppercorns blend 30 seconds add 2 teaspoons dried basil 1 teaspoon dried thyme and fresh rosemary leaves from 4 inches of rosemary stem blend until its finely mixed. remove the clear membrane from 3 3-pound racks of spareribs with the point of a paring knife. rub the meat well with one of the mixtures above covering all surfaces generously. wrap in plastic wrap and refrigerate for several hours or overnite. remove from refrigerator an hour before cooking. ------------------------------------------------------------- Barbecue Sauces: Neely's BBQ Sauce Ingredients 2 cups ketchup 1 cup water 1/2 cup apple cider vinegar 5 tablespoons light brown sugar 5 tablespoons sugar 1/2 tablespoon fresh ground black pepper 1/2 tablespoon onion powder 1/2 tablespoon ground mustard 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce Directions In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes. Makes 3 1/2 cups ------------------------------------------------------------- Kansas City-Style BBQ Sauce Ingredients 2 tablespoons neutral-tasting oil, such as grapeseed or vegetable 6 cloves garlic, smashed 2 tablespoons tomato paste 1 slightly heaping tablespoon chili powder 1 tablespoon paprika 1 teaspoon crushed red pepper 1/4 teaspoon ground allspice Pinch ground cloves 2 cups ketchup 2 cups water 1/2 cup cider vinegar 1/4 cup dark molasses 1/4 cup firmly packed dark brown sugar 1 tablespoon kosher salt 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce 2 teaspoons English-style dried mustard 1 teaspoon freshly ground black pepper 1 bay leaf Directions Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper, allspice, and cloves and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove and discard bay leaf before using. Makes about 1 quart. ------------------------------------------------------------- Bubba's Best BBQ Sauce Ingredients makes 3 cups 1 cup cola-flavored carbonated beverage 1 cup canned tomato sauce 1 (6 ounce) can tomato paste 1/4 cup butter 1/2 cup Worcestershire sauce 1/2 cup packed brown sugar 1/2 cup molasses 1/2 cup cider vinegar 2 1/2 teaspoons balsamic vinegar 1 1/2 tablespoons steak sauce 1 tablespoon yellow mustard 1 tablespoon chili powder 1 teaspoon dried savory 1 teaspoon onion powder 1 teaspoon garlic salt 1 teaspoon hot pepper sauce Directions In a large saucepan, mix together the cola, tomato sauce, tomato paste, butter, Worcestershire sauce, brown sugar, molasses, cider and balsamic vinegars, steak sauce, and mustard. Season with chili powder, savory, onion powder, garlic salt, and hot pepper sauce, and stir to blend. Cook over low heat, stirring occasionally, until the mixture is thick enough to coat the back of a metal spoon.-------------------------------------------------------------
Ingredients 2-3 pounds kielbasa, Polish sausage or bratwurst 1 to 2 light-colored (not dark) beers 1 to 1 1/2 pints of sauerkraut 2 medium yellow onions, thickly sliced 2 Tbsp vegetable oil 1 teaspoon salt 1/2 teaspoon celery seed 1 Tbsp. caraway seed Mustard Method 1 Grill the sausages slowly over medium heat, allowing them to get well browned. Be patient; do not be tempted to grill the links over high heat, or they will break open and the juices and fat will drain into the grill (they may break open anyway, but they'll break less if you cook them slowly). 2 While the sausages are cooking, put an aluminum grilling pan on a cooler part of the grill and pour in the beer. Stir in the celery and caraway seeds and salt. Bring to a simmer. (This may require covering the grill.) Once the sausages are browned add the sausages, the sauerkraut and sauerkraut juices to the pan. 3 Grill the onions. Paint the sliced onion with the vegetable oil and grill on high direct heat. If your grates are too wide and you think you will lose too much onion through the grates, you can either skip the grilling part and put the onions directly into the beer bath, or you can cut the onions in halves or quarters and grill them that way. Then slice them and add them to the beer. 4 Cover the grill and simmer (a low simmer, not a boil) for 30 minutes to 2 hours before serving. Serve as is in a bowl or on a plate, or in a sandwich roll. Serve with mustard on the side.
Cook pork in smoker, fatty side up, at 225 degrees for about 3 hours or until
internal temperature reaches 145 to 150 degrees.
(optional) After above, cover with cinnamon apple sauce, wrap in foil, and cook until internal temperature reaches 160 degrees.
Let pork stand 15 to 30 minutes before slicing.
Try a rub made with equal parts, Black pepper; Red pepper; Paprika; Sea salt; Brown sugar. Rub good and wrap in saran wrap overnight. A good all around sweet, slightly spicy rub.
or in 2 pounds ground beef mix 1 packet onion soup mix, 1 egg, black pepper.
Bob Evans backyard burgers: 1 pound roll sausage 1 pound ground beef 2 tablespoons Worcestershire sauce 1/2 cup grated Parmesan cheese 1/2 teaspoon ground pepper 8 hamburger buns Lettuce, sliced tomato, sliced onion (suggested toppings) In a large bowl, combine first five ingredients. Form into 8 patties. Cook over medium heat on grill on each side until done (10-15 minutes) to about 160 degrees. Serve with buns and toppings.
Smoked Brisket: 13 to 17 pounds wet aged in the refrigerator for 30 to 45 days. Trim while cold leaving about 1/4 inch fat on the fat side and take off as much of the membrane as possible. Then take the fat knuckle off the other side. Remove any thin parts that will burn during the cooking. Rub with brown mustard and sprinkle and pat in a mixture of salt and coarse black pepper. This mixture can also contain garlic powder, onion powder, paprika or chili powder. After this you can add a steak seasoning powder. You can also inject the meat with: Beef Base (1 heaping teaspoon) Worcestershire Sauce (1 TBS) Soy Sauce (1 TBS) Accent (1 teaspoon) Water (2 cups) Warm the water in a small sauce pan, add the beef base and whisk, then add the rest. It doesn't have to be boiling but you want to get it hot enough to dissolve the beef base. Remove from refrigerator about 45 minutes before beginning to cook. You can rub and inject it at this time or the night before. Trimming may remove 4 to 6 pounds of a 17 pound brisket leaving 11 to 13 pounds to smoke. At cooking 1 hour per pound this will take about 12 hours but may take up to 15. Smoke fat side up with the point toward the hot end of the fire at 225 to 250 degrees for about 4 hours or more to a meat temperature of 165 degrees. Wrap in two layers of tin foil, add 1/2 cup apple juice, beef broth, white wine or light beer for moisture, and continue cooking until the meat temperature is about 195 to 200 degrees, probably about 6 to 8 more hours. Wrap the foil wrapped meat in a towel and let it sit in the oven or a cooler for 1 to 4 hours. Cut the flat away from the point. Cut the point into cubes. If the cubes are not very tender you can put them in an aluminum pan with the juices (au jus) or some of the trimmed off fat melted in a skillet and maybe some bbq sauce and gently fry the cubes but don't let them burn. Slice the flat against the grain in slices about the thickness of a pencil and moisten with the juices or maybe some bbq sauce. Serve with pickled onions.
Or rub with a little olive oil, worchestershire sauce, black pepper, and salt on both sides before cooking.
Cook on open grill with a very hot two zone fire with charcoal piled on one side so that the steaks can be moved from a hotter side to a cooler side of the grill as necessary. Turn once only after 4 to 8 minutes depending on the thickness of the steak. When done to taste let the steak rest 7 to 10 minutes before serving.
Cut into bite sized pieces. Add in a bowl olive oil, cherry tomatoes, sherry vinegar, cauliflower bits, small mushrooms and mix together with the bite sized steak pieces for a salad.
Total Time: 38 min Prep: 10 min Inactive: 8 min Cook: 20 min Ingredients For marinade: 4 large garlic cloves, minced 4 tablespoons balsamic vinegar 4 tablespoons fresh lemon juice 3 tablespoons Dijon mustard 1 1/2 tablespoons Worcestershire sauce 1 tablespoon soy sauce 1 teaspoon dried oregano, crumbled 1 teaspoon dried basil, crumbled 1 teaspoon dried thyme, crumbled 1/2 teaspoon dried hot red pepper flakes 2/3 cup olive oil 1 (2 to 2 1/2 pound) London broil Directions To make marinade: In a bowl, whisk together marinade ingredients until combined well. Put London broil in a large resealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, for 8 hours. Remove meat from the marinade, discarded the marinade, and pat the meat dry. Preheat a grill and on an oiled rack set about 4-inches over glowing coals, grill the meat, turning each once, 9 to 10 minutes on each side, or until it registers 125 to 130 degrees, on a meat thermometer for medium-rare meat. (Alternatively, meat may be broiled.) Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.
No matter what it's called, in my dimension it's smoked, not broiled, and it's a top round roast, formerly known as "London broil". Recipe good for up to 5 pounds of beef.
INGREDIENTS 1/4 cup Worcestershire sauce 1/4 cup soy sauce 1/4 cup white vinegar 1/4 cup chablis wine 1 tablespoon onion granules 1 tablespoon paprika 2 teaspoons celery salt 1 teaspoon black pepper 1/2 teaspoon cayenne pepper 1/2 cup vegetable oil Mix together the Worcestershier sauce, soy, vinegar, wine and dry ingredients. Whisk in the oil, making an emulsion. If you don't have a whisk, or the energy to whisk, use a blender or food processor. Pour the oil in very slowly so it incorporates and thickens the marinade.Marinated London Broil
Marinate the top round for at least 6 hours, and preferably overnight.
Smoked London Broil, aka Smoked Top Round Roast
This can be cooked in a smoker, or grill-smoked in your Weber kettle or your gas grill.
Preheat your smoker or grill (smoker to 225-250 degrees Fahrenheit, grill to 300-325 degrees). Add some smoker wood (oak is very nice with this recipe), and once the smoke starts rolling, position the beef roast on the grate and close 'er up.
In the smoker, it will take roughly 30 minutes per pound. In the hotter grill, figure on 15-20 minutes per pound. These are just guesstimates on the cooking time. Be sure, and use a good remote cooking thermometer.
This cut of meat is best cooked to medium rare, or 140 degrees. Since meat continues to cook after it's taken off the heat, pull it out and let it rest when the internal temperature reaches 130-135 degrees. Cover it with a piece of foil, and leave it be for 20-30 minutes. Juices redistribute during the rest period, which makes the smoked London broil much more moist when served. Slice across the grain, at an angle, and into very thin slices.
1 1/2 to 2 pounds boneless beef sirloin 1 1/2 to 2 pounds boneless chicken breast 3 cloves garlic, minced 2 teaspoons smoked paprika 1/2 teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/3 cup red wine vinegar 1/2 cup olive oil Special equipment: 4 (12-inch) metal skewers Cut the beef and chicken into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl. Set aside. In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. With the processor running drizzle in the olive oil. Pour the marinade over the meat and toss to coat. Place in the refrigerator in an airtight container or a sealable plastic bag and allow to marinate for 2 to 4 hours. Soak wooden skewers in water for about 30 minutes. On the skewers alternate the meat with any of the following vegetables cut into cubes like the meat and/or with slices of bacon. onions green peppers squash mushrooms cherry tomatoes carrots Vegetables can be tossed with olive oil and italian spices. Preheat the smoker to about 280 degrees. Thread the meat and vegetables onto the skewers leaving about 1/2-inch in between the pieces of meat. Place on the grill and cook, with lid lowered, turning after 30 minutes and cook until the chicken reaches 170 degrees. Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving. Total cooking time will be about an hour or more. Can be served on a bed of brown rice and topped with tomato sauce.
1/2 cup vegetable oil 1/3 cup soy sauce 1/4 cup red wine vinegar 2 tablespoons fresh lemon juice 1 1/2 tablespoons Worcestershire sauce 1 tablespoon Dijon mustard 2 cloves garlic, minced 1/2 teaspoon ground black pepper Directions In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the meat, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours. Salt Freshly ground black pepper 1/4 cup extra-virgin olive oil 3 tablespoons red wine vinegar 1/2 teaspoon crushed red pepper 1/4 cup chopped parsley Vegetable oil, for brushing Season the steak lightly with salt and pepper. In a resealable plastic bag, combine the olive oil, vinegar, crushed red pepper and parsley. Add the steak to the bag and turn to coat completely with the marinade. Refrigerate, turning occasionally, for at least 6 hours and up to 12 hours. Remove the steak from the marinade and bring to room temperature. Light a grill or preheat a grill pan and brush with vegetable oil. Season the steak with salt and pepper and grill over moderately high heat until well- browned outside and medium-rare within, about 3 1/2 minutes per side. Transfer to a carving board and let rest for 5 minutes. Thinly slice the steak against the grain and serve. cup red wine vinegar 2 tablespoons vegetable oil 1 tablespoon Dijon mustard 1 minced garlic clove 1/2 teaspoon dried Italian seasoning 1/8 teaspoon fresh coarse ground black pepper Directions Mix marinade ingredients. Pour marinade in a heavy-duty seal-able plastic bag or a glass dish. Select dishes in which the foods will fit snugly but lie flat. Turn food occasionally during marinating so that all sides are equally exposed to the marinade. Marinate at least 30 minute but remember the longer time marinading the more tender and favorable the meat.
Chicken Marinade: 1/2 cup soy sauce 1/4 cup vegetable oil 1/4 cup red wine vinegar 1 teaspoon oregano 1/2 teaspoon sweet basil 1/2 teaspoon garlic powder with parsley 1/4 teaspoon pepper Combine all ingredients. Pour over about 3 pounds of chicken breasts in a nonmetal dish. Cover and refrigerate overnight, turning occasionally. Grill at 250 to 300 degrees about 1 1/2 hours to 170 or 175 degrees.
Easy Grilled Salmon Use skin-on fillets and place the salmon fillets on the hot grill skinless side down first. The fillets, when raw, won't flake and fall apart like they will when they are cooked. So, you sear the raw skinless side first, only enough to get some good grill marks and an edge of cooked fish, then you carefully flip it and finish your cooking at a lower temp with the skin-side down. This way the skin will help keep the fillet together and help keep it from flaking apart and falling into your grill while the fish completes its cooking. Also make sure you coat the grill grates and the fillets well with oil, to help prevent sticking. Some sticking is likely to happen anyway, which is why you need to be careful when you flip the fillets over. But having a well oiled hot grill and well oiled fillets will help. There are plenty of marinades you can use with salmon; Some are listed below: I usually just use a simple soy sauce and minced garlic marinade. Sometimes I get a little fancier and add mirin rice wine, ginger, and sugar. Prep time: 15 minutes Cook time: 10 minutes Marinating time: 20 minutes Ingredients 1 1/2 to 3 pounds salmon fillets, skin-on (figure 1/3 to 1/2 pound per person) Canola, olive, or grapeseed oil Marinade Recipes Basic marinade: 3/4 cup soy sauce 4 garlic cloves, minced Basic teriyaki marinade: 1 cup soy sauce 1-inch nob of fresh ginger root, grated 4-5 cloves garlic, crushed 2 to 4 Tbsp brown sugar Teriyaki marinade with mirin: 1/2 cup soy sauce 1/4 cup mirin (sweet Japanese rice wine) or seasoned rice vinegar 1/4 cup brown sugar 2 Tbsp minced garlic 2 Tbsp minced fresh ginger 1/4 cup minced green onions 2 Tbsp vegetable oil Pinch chili pepper flakes Yakitori marinade with sake: 1/2 cup sake 1/2 cup soy sauce 1/2 cup mirin 2 Tbsp finely grated fresh ginger 2 cloves garlic, minced A dash of red chili pepper flakes 1/4 cup white sugar Method 1 Combine marinade ingredients in a bowl. If sugar is an ingredient in the marinade you are using, stir until the sugar is completely dissolved. 2 Cut filles 1 1/2 to 2-inches wide. Place marinade ingredients in a large casserole dish (or a plate with sides so the marinade doesn't run). Coat the salmon fillets in the marinade and then place them skinless-side down in the marinade. Marinate for 20 minutes for a quick marinade (can do this at room temperature while you are preparing the grill) or if you have more time from 1-2 hours chilled in the refrigerator. Before grilling, remove fillets from marinade and discard marinade. 3 Prepare grill for high direct heat (if you are using a charcoal grill, prepare one side of the grill for high direct heat and the other side with fewer coals for indirect heating). When the grill is hot (you should be able to hold your hand one inch above the grill grates for only 1 second), spray or brush oil generously on both sides of fish fillets. Place fillets on grill, skinless side down first, so that they can get nice grill marks on the hot grill while the fish is still firm. Close the grill lid. Cook 1-3 minutes on the first side, depending on how thick the fillets are. Once the fish fillets have been placed on the grill, do not move them until you are going to flip them over, otherwise they may fall apart. 4 Look for grill marks on the fish and a small layer of opaque (cooked) fish where the fish is closes to the grill. Using tongs, and a metal spatula to help if necessary, carefully turn the fish onto the other side, so that the skin side is now on the grill grates. If you are using a charcoal grill, the fillets should be placed on the side of the grill furthest from the coals. If you are using a gas grill, just reduce the flame to medium. Close the grill lid. Cook for another 2-5 minutes, again depending on the thickness of the fillets. Salmon should be just barely opaque throughout when done. Better to err on the side of undercooking the salmon, rather than overcooking. You can always put the fish back on the grill, but once a good fillet is overcooked, there's nothing you can do. Remove from grill and serve immediately. Sesame-Crusted Salmon with bok choy 4 tbsp. toasted sesame seeds 4 skin-on salmon fillets (4-6 oz. each) Place sesame seeds on a baking sheet mixed with 1 tbsp. olive oil and press both sides of salmon fillets into sesame seeds to coat evenly. Add salt and black pepper to taste. Cook salmon skin up 3-5 minutes. Turn over and cook 3-5 minutes more. Serve with a sauce made as follows: In a small bowl combine 1/4 cup soy sauce, 3 tbsp. fresh lime juice, 2 tbsp. honey. Set aside. Heat 1 medium garlic glove minced, 1 tsp. finely grated fresh ginger, and 1 tbsp. extra-virgin olive oil in a skillet. Add 1 pound baby bok choy, rinsed and quartered lengthwise. and 1/2 Holland chile seeded and thinly sliced. Toss to coat. Add 1 tbsp. soy mixture from above and cover pan with a lid. Steam until tender, 2-3 minutes. Remove from pan. Set aside. Pour remaining soy mixture into skillet. Increase heat and boil until slightly reduced, 2-3 minutes. Serve salmon and bok choy with sauce.
Your Everyday Basic BBQ Marinade
Ingredients: 1 cup applesauce, unsweetened 2 teaspoons paprika 1 teaspoon brown sugar 1 teaspoon honey 1 teaspoon salt 1 teaspoon chili powder 1 teaspoon ground black pepper 1 teaspoon ground cumin teaspoon cayenne pepper Apple juice or water for thinning Directions: 1. Add the applesauce, honey, and dry ingredients together in a nonreactive bowl and mix well. Be sure to use a container or jar deep enough to submerge the needle holes in the marinade before you pull back on the injector's plunger. 2. If the marinade is too thick, add a little water or apple juice to thin it. The liquid you use will depend on your preference for sweetness. Taste the marinade before you make any changes. 3. Fill the barrel to capacity and then inject the marinade into your beef, chicken, or pork. Make sure your injection points are spread out evenly (approximately two inches apart for big cuts), and that you apply pressure steadily as you remove the needle. 4. Let your meat settle for 30 minutes before you start grilling, roasting, or smoking.
BBQ's Pork Injection:
1 C pineapple juice 1 C apple juice 1/2 C brown sugar 2 Tbs Worcestershire 2 Tbs soy sauce 2 Tbs hot sauce 1 Tbs dry mustard Preparation: Combine all ingredients in a saucepan. Heat until they are well blended. Remove from heat and allow to cool to room temperature. Refrigerate before using. Never inject hot or warm marinades, they should be cool or no more than room temperature.
A well-balanced marinade contains four basic ingredients: acid, oil, salt, and flavoring. Before you can throw these items together, you should know a few other things.
The following are a few flavor profiles that work well with particular types of meat, poultry, and fish.
Chicken: orange, ginger, thyme, mint, coriander, saffron, parsley, tarragon, cumin, onion, basil, paprika, cream, garlic, cinnamon, rosemary, lemon, sage, cilantro, and coconut.
Goose: mustard, opinions, paprika, parsley, and rosemary.
Duck: honey, lime, onion, thyme, soy sauce, ginger, coriander, and bay leaf.
Pork: paprika, mustard, ginger, juniper, allspice, chili, nutmeg, thyme, chives, rosemary, coriander, vinegar, balsamic vinegar, parsley, and sage.
Beef: pepper, mustard, rosemary, garlic, celery, cumin, basil, cayenne, leek, onion, sage, oregano, thyme, fennel, and bay leaf.
Veal: mint, paprika, ginger, dill, pepper, saffron, lemon, sage, bay leaf, parsley, oregano, marjoram, nutmeg, and tarragon.
Lamb: rosemary, thyme, cumin, mint, garlic, onion, basil, cinnamon, oregano, and sage.
Fish: lemon, butter, lime, saffron, cream, paprika, tarragon, garlic, bay leaf, onion, parsley, soy sauce, mint, cayenne, mustard, sage, marjoram, thyme, and turmeric.
Don't be afraid to experiment. Create an acid and oil base and then season it with flavors you know you enjoy. Although recipes vary in quantity, start with equal parts oil and acid for a base.
Seasoning Omaha Smoker - 05-24-15 6:55 am temp 57 started charcoal in chimney with newspaper & canola oil. made deflection baffle in cooking chamber with tin foil and also used tin foil to seal edges of lid of cooking chamber. All vents wide open 7:20 am - emptied charcoal into fire chamber and closed cooker leaving vents wide open. Temperature inside cooking chamber immediately went up to 300 degrees. It drops about 50 degrees when door to cooking chamber is opened. Used aluminum roasting pan for water pan in cooking chamber next to fire chamber. 8:00-8:30 am - Temperature inside cooking chamber stayed around 350 degrees. 8:30 - Added a stick of sassafras and a stick of ailianthus wood and temperature soon passed 450 heading to 500 degrees. 8:45 - Temp. up to 700 degrees. Cut lower vent to half open. Temp. went down to 600 then on down to 500 and to 450. 10:00 - Temp. down to 350. I put more wood in and it was soon up to 450 with fuel vent still only half open. Other vents fully open. 10:30 - Temp. up to 600. Closed all vents except smokestack and it went down to 425 pretty quickly. I probably shouldn't have put so much wood in at once. The outside ambient temperature is now up to 82 degrees. -------------------------------------------------------------- 2:00 pm - outside temperature up to 86. Cooker chamber temperature down to 150 degrees. I added a 9 pound pork tenderloin roast cut in half horizonally to the cooking chamber and added a stick of cherry wood and some Kingsford lump briquettes of charcoal to the fire. Turned the fire vent all the way up for a few minutes until the wood catches up. After a few minutes the wood caught up and the temperature in the cooking chamber went up to about 400 degrees. I turned the fire vent all the way down and closed the smokestack to about 1/3 open. The other intake vent was left fully open. The fire then stabilized at about 225 to 250 degrees and was still steady at 3:30. I kept the fire stable at about 225 degrees by adding wood and some lump charcoal and adjusting the fuel and smokestack vents and the roast reached 150 degrees internal temperature about 7:00 pm or about 5 hours cooking. The smoker held the temperature pretty well without too much tending the fire. Basically check it every half hour or so. Using the remote thermometer I found that the thermometer on the smoker reads about 35 degrees higher than the temperature at the cooking surface so I had cooked the tenderloin at a lower temperature than I thought. Later with a more accurate thermometer, it took between 3 and 4 hours with the cooking chamber between 230 and 250 degrees to cook the pork tenderloin to 160 degrees. -------------------------------------------------------------- May 31, 2015 - Outside temperature at 85 degrees Started Charcoal at about 3:30 pm. Put 3 1/2 pounds of country ribs in aluminum roast pan covered with barbeque sauce and beer. After charcoal started good and emptied from chimney to charcoal baskets, added 2 sticks of cherry firewood. By 4:00 temperature inside cooking chamber by remote thermometer was up to almost 300 degrees and then fell to about 270 as I turned down the fire vent. The meat temperature had risen from an initial temperature of 63 degrees to 108 degrees. By 4:40 after adding more wood and charcoal and adjusting fire vent, temperature inside cooking chamber was 234 degrees and temperature inside ribs was 129 degrees. At just after 5:00 I drained the sauce off the ribs and wrapped them in tinfoil and put them back in the cooking chamber. At 5:30 then cooking chamber was 270 degrees and the ribs were up to 156 degrees. A shower had lowered the external temperature to 72 degrees. At 5:40 I added five italian sausages to the grill and by 6:10 the ribs were up to 172 degrees. At 6:15 I took off the sausages and the ribs. -------------------------------------------------------------- June 7, 2015 Marinated 5 pound rump roast overnight in the refrigerator with a marinate of: 1/2 cup bourbon 1/2 cup soy sauce 3 tablespoons brown sugar 3 tablespoons lemon juice 2 tablespoons water 1 teaspoon Worcestershire sauce and 1 small finely chopped onion and turned it at about 6:30 in the morning. I took the roast out of the refrigerator at 11:00 am to let it begin to warm up. 1:45 pm - outside temperature 92 degrees. Put roast on grill with temperature in cooking chamber soon climbing to 250 degrees and meat temperature up to 60 degrees. 2:15 pm - cooking temperature up to 280, turned fire vent half closed. Added cherry firewood. Meat temperature is now up to 70 degrees. 2:30 pm - cooking temperature - 235, meat temperature - 79 3:00 pm - cooking temperature - 239, meat temperature - 104. Closed fire vent completely. 3:17 pm - half closed exhaust vent. 3:37 pm - cooking temperature - 235, meat temperature - 126. 4:00 pm - cooking temperature - 217, meat temperature - 138. Fully opened exhaust vent. 4:30 pm - cooking temperature - 208, meat temperature - 147. Took roast off fire and put on platter to cool for 30 minutes. The internal temperature should continue to rise to about 155 degrees before it begins to cool. They turned out to be a little rare so don't take off the fire next time until they are about 155 to 160 degrees. Turned the fire vent fully open and put almost two pounds of polish sausage on the grill. cooking temperature - 225, meat temperature - 77. 4:50 pm - cooking temperature - 240, meat temperature - 155. took sausages off grill. Outside temperature stayed at 92 degrees all afternoon.--------------------------------------------------------------
June 28, 2015 Marinated about 3 pounds of stew beef and steak cut into cubes for 9 hours in the refrigerator with a marinate of: cup red wine vinegar 2 tablespoons vegetable oil 1 tablespoon Dijon mustard 1 minced garlic clove 1/2 teaspoon dried Italian seasoning 1/8 teaspoon fresh coarse ground black pepper At about 4:30 pm with an outside temperature of 80 degrees I built a fire and heated the smoker to 280 degrees. We pre cooked onions and peppers and put olive oil and spices on them and on squash, mushrooms and carrots cut into small cubes. Then we alternated all those with the beef and with bacon squares on wooden skewers that had been soaked in water for 30 minutes. These loaded skewers were then put in the cooking chamber of the smoker and cooked for a little over an hour and then served with fresh cucumbers and onions in vinegar. Delicious.--------------------------------------------------------------
July 18, 2015 - Saturday 1:00 pm - took 17 pound USDA choice beef brisket from fridge and trimmed off about 3 pounds of fat and rubbed first with brown mustard and then with a mixture of 1/2 cup coarse black pepper, 1/2 cup coarse kosher salt with some paprika, garlic powder, and dried onion flakes. Brisket was then put on a flat pan, covered with cling wrap and replaced into the refrigerator for the afternoon. 11:15 pm - Took brisket out of refrigerator and started fire. 11:45 pm - Cooking temp. 266 degrees. Put meat in smoker. July 19, 2015 - Sunday 12:00 am - Cooking temp. 228 degrees. 1:00 am - Cooking temp. 270 degrees. Turned fire air vent down. 1:30 am - Cooking temp. 225 degrees. Added wood. Meat temp. 104 degrees. 2:00 am - Cooking temp. 320 degrees. Meat temp. 118 degrees. Turned vent down. 3:00 am - Cooking temp. 217 degrees. Meat temp. 140 degrees. Added wood. 4:00 am - Cooking temp. 201 degrees Meat temp. 149 degrees. Added wood. 5:00 am - Cooking temp. 280 degrees Meat temp. 156 degrees. Turned vent down. Wrapped meat in tin foil and added 1/2 cup water inside package. 6:00 am - Cooking Temp. 219 degrees. Meat temp. 162 degrees. Added wood. 6:30 am - Cooking Temp. 263 degrees. Meat temp. 165 degrees. Closed fire vent. 7:00 am - Cooking Temp. 241 degrees. Meat temp. 171 degrees. 8:00 am - Cooking Temp. 221 degrees. Meat temp. 178 degrees. Added wood. Opened vent. 10:30 am - Cooking Temp. 232 degrees. Meat temp. 187 degrees. Added wood. 1:30 pm - Cooking Temp. 284 degrees. Meat temp. 192 degrees. Added wood. 2:00 pm - Cooking Temp. 225 degrees. Meat temp. 194 degrees. Added wood. 2:30 pm - Cooking Temp. 262 degrees. Meat temp. 194 degrees. 3:00 pm - Cooking Temp. 300 degrees. Meat temp. 194 degrees. Added wood. 3:30 pm - Cooking Temp. 410 degrees. Meat temp. 196 degrees. Removed meat from smoker, wrapped it in a towel and put it in a cold oven to rest for two hours, then sliced the point into cubes and the flat into slices. -------------------------------------------------------------- July 26, 2015 - Sunday - 91 degrees Started charcoal in kettle grill and heated grill to 450 degrees. Put on 15 hamburgers Eva had mixed with one raw egg and other flavorings from about 4 1/2 pounds of ground beef. Grilled for 18 minutes to 170 degrees turning after the first seven minutes. -------------------------------------------------------------- August 9, 2015 - Sunday - 93 degrees 10 pound sirloin tip roast cut into two pieces and marinaded in the refrigerator overnight was taken out to warm at 11:00 am. I started the fire in the smoker at 12:30 and put the meat on and added cherry wood to the fire at 1:00 pm. At 1:30 the cooking temperature was 139 degrees and the meat temperature was 52 degrees. At 2:00 the cooking temperature was 205 degrees and the meat temperature was 68 degrees. At 2:30 the cooking temperature was 250 degrees and the meat temperature was 88 degrees. At 3:00 the cooking temperature was 250 degrees and the meat temperature was 106 degrees. At 3:30 the cooking temperature was 243 degrees and the meat temperature was 122 degrees. At 4:00 the cooking temperature was 250 degrees and the meat temperature was 135 degrees. At 4:30 the cooking temperature was 300 degrees and the meat temperature was 144 degrees. At 5:00 the cooking temperature was 280 degrees and the meat temperature was 154 degrees. At 5:30 the cooking temperature was 276 degrees and the meat temperature was 162 degrees. Note: The temperature of the bigger piece was 162 degrees but the temperature of the smaller piece was only 158 degrees because it was on the cool side of the smoker. It was a little rare. They should have both been cooked about half an hour longer or to 165 degrees. Should have started cooking at 11:30 am instead of 1:00 pm. -------------------------------------------------------------- August 23, 2015 - Sunday - 86 degrees About 7 or 8 pounds of Texas style country ribs were rubbed with the paprika, chili powder, etc. rub and covered in the refrigerator overnight and taken out at 1:30 pm. I started the fire in the smoker at 1:30 and put the meat on and added sassafras wood to the fire at 2:00 pm. The temperature in the cooking chamber was 226 degrees. At 2:30 the cooking temperature was 232 degrees and the meat temperature was 97 degrees. At 3:00 the cooking temperature was 232 degrees and the meat temperature was 130 degrees. At 3:30 the cooking temperature was 200 degrees and the meat temperature was 138 degrees. At 4:00 the cooking temperature was 219 degrees and the meat temperature was 144 degrees. At 4:30 the cooking temperature was 255 degrees and the meat temperature was 149 degrees. At 5:00 the cooking temperature was 268 degrees and the meat temperature was 154 degrees. I brushed the ribs with barbecue sauce and wrapped them in tin foil. At 5:30 the cooking temperature was 250 degrees and the meat temperature was 165 degrees. At 5:55 the cooking temperature was 279 degrees and the meat temperature was 172 degrees. I took the ribs off and we ate. Delicious. -------------------------------------------------------------- September 6, 2015 - Sunday - 88 degrees About 4 or 5 pounds of boneless chicken breasts (7 pieces) were covered with marinade in the refrigerator overnight, turned in the morning and taken out at 3:30 pm. I started the fire in the smoker at 3:30 and put the meat on and added cherry wood to the fire at 3:45 pm. The temperature in the cooking chamber was 264 degrees. At 4:20 the cooking temperature was 241 degrees and the meat temperature was 129 degrees. At 4:58 the cooking temperature was 253 degrees and the meat temperature was 149 degrees. At 5:25 the cooking temperature was 311 degrees and the meat temperature was 160 degrees. At 6:15 the cooking temperature was 277 degrees and the meat temperature was 172 degrees. I took the meat out of the smoker. I should have kept the cooking temperature between 275 and 300 degrees throughout and maybe cooked the chicken in 1 1/2 hours instead of 2 1/2 hours. I also grilled 3 pounds of salmon after marinading it for 20 minutes. I grilled it on a very hot fire for 10 minutes turning once.