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Cooking Method - Smoke
This is my take on the pulled mutton served at the Moonlite Bar-B-Q Inn. It’s not their recipe but the final outcome is pretty close to their great mutton buffet offerings.
Since poblanos make some of the tastiest chiles rellenos, it makes sense that they fry up deliciously. Why not dip these rings in guacamole?

This recipe appeared in the article "Mike's Carolina-style Pulled Pork in Mustard" on the Burn! Blog. Read the entire story here.

Serve with Ketchup-vinegar Barbecue Sauce, recipe here.

This recipe takes a lot of time but the end result is well worth it. Pork shoulder roasts go on sale at the supermarket all the time, so you get maximum bang for your buck. I cold smoke the pork while the beans are soaking and cooking. 

This basic shellfish brine comes from Mike Stines' article "Smoking Succulent Shellfish". Read more how-to and recipes for smoked mussels, clams, scallops, and oysters here.

The central Texas town of Brady has staged the World Championship Barbeque Goat Cook-off for more than twenty years on Labor Day weekend. And they know how to cook it correctly, using ten to eighteen pound goats that have been slaughtered at thirty to forty days of age. The older goats eat grass and develop a distinct muttony flavor. They can also be tough. The best time to find young goat is around May. Cabrito is the Spanish word for young goat.

Purists insist that the only traditional way to cook cabrito is to dig a hole in your back yard and burn mesquite wood down to coals. Then you take the skinned cabrito, season it, wrap it in wet burlap bound with wire, and set the meat over the coals. You cover it with dirt to seal in the heat and smoke, and let it cook all day.

Known in the Southwest as cabrito al pastor, barbecued young goat is a spring tradition that can be duplicated in a grill with a spit or in a smoker. The biggest problem is going to be finding a young, tender 12 to 15 pound young goat and you may have to search out butchers, farmers, or Hispanic markets.

Love the taste of lamb for Easter but don't want to go to the bother of cooking a whole leg of lamb? This recipe combines stovetop smoking with slow cooking to produce fall-off-the-bone tender meat with a very rich, flavorful sauce. Although wonderful the day it is prepared, this entrée is even better after mellowing for a day. You'll need a stovetop smoker and a slow cooker (alternatively, the lamb shanks could be braised in a 325 degree F oven for 3 to 3 1/2 hours after being smoked). Serve with roasted spring vegetables (recipe follows) and garlic mashed potatoes. Smoke and braise extra shanks for a wonderful lamb stew.

While you've got the smoker going, why not throw on dessert after the main course?  Apples smoke in 45-90 minutes.  They should be ready just about the time dinner has settled and guests are ready for the final round.

Bluefish, readily available along the East coast during the spring, summer and fall, lend themselves well to smoking, as larger bluefish have a strong, oily flavor. The Chipotle Aioli diminishes the strong taste.

Smoked beef brisket, traditional barbecue fare, usually takes a very long time to cook so that the meat is tender. By using a brisket flat instead of an entire brisket the cooking time is reduced. Note:  This recipe requires advance preparation.

 

 

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