Grilling recipes

[GringoTex]

GringoTex's Smoked Brisket Recipe


Need:

10-15 lb brisket
habanero pepper sauce
smoker
mesquite wood
newspaper
tin foil
ice chest (no ice, of course)

Directions:

Load smoker with mesquite wood and light.
Sprinkle brisket with pepper sauce and wrap in several layers of tin foil. Place brisket in smoker. Maintain temperature of 210 F for four hours. Remove tin foil and cook brisket 30 more minutes. Remove brisket from smoker and wrap thickly in layers of newspaper. Place brisket in ice chest and close lid. Leave for one hour. Remove brisket and unwrap newspaper. Ready to eat.


And if you want a dipping sauce for the brisket:

Ingredients:
Non-sweet white creme
one sweet white onion sliced
1 jalapeno sliced
butter

Saute onions and jalapenos in butter until onions are translucent. Add creme and mix.

[speedcake]

did you start this forum?

that does sound good though.

[fidlerre]

fid's pork chops

2 nice and thick pork chops

mix:
2 tablespoons brown sugar
1/2 cup of soy sauce
1/4 cup lemon juice
2 cloves of garlic
pinch of ginger
1/2 cup white cooking wine
dash of pepper

add marinade to dish/plastic bag with pork chops, let it marinade for about 3-4 hours in the fridge.

place on grill for about 10 minutes on a side.

enjoy!

[WHOLMAN2]

Originally posted by GringoTex
Maintain temperature of 210 F for four hours.

I have a smoker and it is difficult maintaining the temperature @ 200º - 220ºF. When the temperature starts to fall below 200º, adding wood shoots the temperature up to 300º or higher. How does one maintain the heat in a smoker?

Close the vents only?
Close the dampers only?
Close the dampers and the vents?

If you've got suggestions, I'll take 'em. :)

[TheWakeUpBomb]

Good questions. Any smoking tips would be appreciate, Gringo, because I love brisket, but have had lousy results with a smoker.

[GringoTex]

Originally posted by WHOLMAN2
I have a smoker and it is difficult maintaining the temperature @ 200º - 220ºF. When the temperature starts to fall below 200º, adding wood shoots the temperature up to 300º or higher. How does one maintain the heat in a smoker?

Close the vents only?
Close the dampers only?
Close the dampers and the vents?

If you've got suggestions, I'll take 'em. :)

Change the temp with the vents- not by adding wood to the fire. When you do have to add wood, shut the vents off.

Most important thing: have that wood burning for a good two hours before you throw any meat on or attempt to regulate the temp.

[WHOLMAN2]

Originally posted by GringoTex
Most important thing: have that wood burning for a good two hours before you throw any meat on or attempt to regulate the temp.

Thanks for the above tip. A nice big pile of smoldering embers seems to be the ticket for maintaining the 200º - 220ºF range.

GT, I've managed to smoke a brisket, as well as some poultry, but wish me luck with my next big challenge: salmon. I have Alder (not an easy thing to get in So Cal) and I'm hoping for a temp of 180º - 200ºF for this 5 lb. section of salmon. :)

[WHOLMAN2]

BTW, anybody can grill, but smoking food is in a class by itself. Using Oak or Hickory as a fuel for slow cooking beef produces something really special. The wood adds character and flavor to the meat, while being tender and juicy from the slow and low cooking process.

I've used Cherry for chicken with fantastic results. Maple works well, too. Mesquite is great for grilling but sucks for smoking. On a day when you just feel like doing absolutely nothing, fire up the smoker and have something to show for your "nothing" day.

It took several years before I could finally achieve consistent results, but only with the help of friends. Now I don't even bother with the grill. If you get the opportunity, try it.

[Ceebs]

Salmon with sweet Ginger-Hoisin marinade:

- 1/4 cup hoisin sauce **
- 3 tablespoons honey
- 1/4 cup brown sugar
- 1/2 teaspoon soy sauce
- 1/4 cup chopped fresh cilantro
- 1 1/2 tablespoons fresh grated ginger pulp
- 4 cloves of garlic, minced
- any amount of salmon steaks or filets (though any unctuous meat will do - think blood red steaks or juicy pork)

** Hoisin sauce is a redwood-colored sludge that tastes of molasses and fermented soy, with notes of garlic, ginger, chili, and rice wine vinegar. Basically, everything that makes Chinese food taste like Chinese food.

Fork the first seven ingredients together in a small bowl, and toss with your meat to coat in a freezer bag. Leave to marinate for an hour or two in the fridge. Grill to perfection and praise my name.

[angus_hooligan]

Corn,

First you must partially husk the corn and remove all of the hairs. Then soak in sugar-water for about a half an hour. Then cover corn with squeezable butter then re-wrap corn in husk. Then you grill.

This may not be the best written recipe but it works.

[WHOLMAN2]

Originally posted by angus_hooligan
Corn,

First you must partially husk the corn and remove all of the hairs. Then soak in sugar-water for about a half an hour. Then cover corn with squeezable butter then re-wrap corn in husk. Then you grill.

This may not be the best written recipe but it works.

OK, you grill.
1) How hot should the fire be? When the coals are the same as for grilling meat? Hotter? Cooler?
2) For how long?

It's the details that count. ;)

[angus_hooligan]

Originally posted by WHOLMAN2
OK, you grill.
1) How hot should the fire be? When the coals are the same as for grilling meat? Hotter? Cooler?
2) For how long?

It's the details that count. ;)

I'll usually throw the corn on before the meat as it takes a little longer to cook. I don't check the temp. I'd say 15 to 20 minutes should be long enough. I'll just watch so that it does not burn.

[DoctorD]

Resurrecting this thread as I am smoking a 7 1/2 pound pork shoulder. Got a late start so I probably have 2 1/2 hours to go.

I'm in a steady routine of putting a few lumps of charcoal on the fire, then posting here for the next 29 minutes, then repeat.

[GringoTex]

Resurrecting this thread as I am smoking a 7 1/2 pound pork shoulder.


Oh ********, I said it all wrong! You gots to smoke a brisket at 8 hours at 210F, not 4!

[DoctorD]

Oh ********, I said it all wrong! You gots to smoke a brisket at 8 hours at 210F, not 4!Well, I started at noon EDT. So I planned on 12 hours (1.5 hours/lb). However, the temp was only 150, so either my smoker thermometer is in the wrong spot or the meat was too cold when I put it in.