i'm more a griller and i stay away from the kitchen, if we need it grilled or smoked i deal with it and let the lady handle the kitchen, if i linger in there to long she shoos me away lol. anyways here are some of the reciepes i've gotten from other forums over the years and they are awesome.
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Pulled Pork
Brine:
8 ounces or 3/4 cup molasses
12 ounces pickling salt
2 quarts bottled water
6 to 8 pound Boston butt
Rub:
1 teaspoon whole cumin seed
1 teaspoon whole fennel seed
1 teaspoon whole coriander
1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon paprika
Directions
Combine molasses, pickling salt, and water in 6 quart Lexan. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.
Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.
Remove Boston butt from brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application.
Preheat smoker to 210 degrees F. Place butt in smoker and cook for 10 to12 hours, maintaining a temperature of 210 degrees F. Begin checking meat for doneness after 10 hours of cooking time. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork. Once done, remove from pot and set aside to rest for at least 1 hour. Pull meat apart with 2 forks and serve as sandwich with coleslaw and dressing as desired.
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chili(its pretty hot)
this one was a little to hot and to much as far as quantity so i cut it all in half and removed the habanaros and it gave me about 4qts which was plenty for 4-5 people.
2.25 lbs ground beef
1 small onion
3 cloves garlic, pressed
1 habanero pepper
2-3 large poblano peppers
3-4 serrano or cayenne peppers
1/2 entire can chipolte peppers
1-2 jalapleno peppers
27oz canned red kidney beans
10oz Hunts whole tomatoes in tomato juice, juice and all
8oz beer
3/4 tbl brown sugar
1 tsp Mexican oregano
1.25 tbl cumin
3/4 tbl kosher salt
1.5 tsp black pepper
3/4 tsp cayenne pepper powder
Put the meat in the pot and add all the seasonings. Let it brown as
you stir in all of the peppers. Pour in the beer, tomatoes, and beans
after the meat is cooked. Let it simmer in the pot for 3-4 hours.
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Smoked Turkey
i did this for last thanksgiving and it was THE BEST juciest tenderest turkey i've ever had in my life.
Ingredients
1 gallon hot water
1 pound kosher salt
2 quarts vegetable broth
1 pound honey
1 (7-pound) bag of ice
1 (15 to 20-pound) turkey, with giblets removed
Vegetable oil, for rubbing turkey
Directions
Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.
Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.
Heat the grill to 400 degrees F.
Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or on the metal bar over the gas flame. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and cook for 1 hour.
After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, after 1 hour, replace wood chips with second cup.
Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.
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Grilled marinated bbq chicken breast
10 cups apple juice
6 cups water
1 cup coarse kosher salt
1/4 cup sugar
1/4 cup brown sugar
1. in a large pot, combine all ingredients and mix.
2. warm over low heat until sugars and salt dissolve.
3. let cool in refrigerator until cold
4. add meat and brine(12-14 hours for turkey or pork loin, less for smaller meats
5. after marinating, rinse brine off meat before cooking or adding other seasonings.
then just grill it as normal and put your sauce on 4-5 min before you remove from the grill.
