Different ideas for a Smoker

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Dexternjack
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I am looking for unique recipes to smoke on gamedays. Not including ribs, brisket, roasts, butts, chicken, etc, etc. I have done salmon before but the wife doesn't like that fish....she only likes halibut and cod and I am not sure about smoking those.

Anyone have any interesting recipes(no longer than 6 hour smokes) that they would like to share? Maybe some type of en-brochettes, pork chops, anything different..........

If so, which wood is best for it and the best temp range.

I was thinking of bacon-wrapped shrimp and/or scallops maybe, just not sure how the shrimps texture will turn out. What about smoking a lobster??
 
dexternjack said:
I am looking for unique recipes to smoke on gamedays. Not including ribs, brisket, roasts, butts, chicken, etc, etc. I have done salmon before but the wife doesn't like that fish....she only likes halibut and cod and I am not sure about smoking those.

Anyone have any interesting recipes(no longer than 6 hour smokes) that they would like to share? Maybe some type of en-brochettes, pork chops, anything different..........

If so, which wood is best for it and the best temp range.

I was thinking of bacon-wrapped shrimp and/or scallops maybe, just not sure how the shrimps texture will turn out. What about smoking a lobster??
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sorry I walked in the wrong thread:cool:
600_1390592558_snoopdogg02pr140711_11.jpg
 
How do u feel about goat or lamb? We smoked a Cabrito and it came out really good.
 
It's a pretty simple idea, but try baked potatoes. Anytime I fire up my smoker I always cook some monster baking potatoes. Wash and scrub the taters then dry them off. Poke holes in them then give them a rub down with EVOO. Then I season them with sea salt, fresh cracked black pepper, and rosemary. I wrap them in foil and throw them on the smoker for a couple of hours. I unwrap them for the last hour. The skin gets crunchy and really sucks in the smoke flavor. I'll usually throw on a couple of halved apples and pears on too. Only about an hour and I baste them with cinnamon butter.
 
I've smoked artichokes, corn, eggplant, most meats (I HAVE smoked lobster and crab and it was pretty good), pumpkin seeds (great), sunflower seeds, and I've poached eggs in a smoker with some bagels and salmon.

I've probably done more, but I'll have to jog my brain a bit.
 
Gotta share a little story with ya'll. I've been smoking meet for a few years now and I am not too bad at it. It's probably not world class but it's generally pretty good. Anyway, my wife wanted Brisket last weekend and I really didn't want that so I said, no, lets just make something else. I had been on travel for a week and when I do that, I generally want something with Chile when I get home. Anyway, my Wife wanted Brisket so she went out, bought a decent cut and seasoned it and cooked it up. Well, I guess I'll not be doing that anymore because I don't think anybody cares to have anything I'm cooking after that.

I'm here to tell you that my Wife made the best Brisket I've ever eaten in my entire life. I ate it for supper, I ate it for lunch and I ate it again the next night. If she made it again, I'd probably eat it again tonight. We were in the car, going over to my inlaws last night and I asked her if she had written down the recipe? She said, "No, I didn't really use a recipe. I just added some stuff together for the rub and smoked it up." I asked her if she thought she could remember what she did. She looked over at me with a big grin on her face and said, "Nope, probably not....."


Just goes to show you, you can work at something your entire life but good given talent will always win out.
 
ABQCOWBOY said:
Gotta share a little story with ya'll. I've been smoking meet for a few years now and I am not too bad at it. It's probably not world class but it's generally pretty good. Anyway, my wife wanted Brisket last weekend and I really didn't want that so I said, no, lets just make something else. I had been on travel for a week and when I do that, I generally want something with Chile when I get home. Anyway, my Wife wanted Brisket so she went out, bought a decent cut and seasoned it and cooked it up. Well, I guess I'll not be doing that anymore because I don't think anybody cares to have anything I'm cooking after that.

I'm here to tell you that my Wife made the best Brisket I've ever eaten in my entire life. I ate it for supper, I ate it for lunch and I ate it again the next night. If she made it again, I'd probably eat it again tonight. We were in the car, going over to my inlaws last night and I asked her if she had written down the recipe? She said, "No, I didn't really use a recipe. I just added some stuff together for the rub and smoked it up." I asked her if she thought she could remember what she did. She looked over at me with a big grin on her face and said, "Nope, probably not....."


Just goes to show you, you can work at something your entire life but good given talent will always win out.
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Sometimes, that is the best food.....just winging it. I usually don't follow recipes either, just guidelines and throw in spices and seasonings that I feel like on a particular day.

Ask her if she brined it first........she may have googled how to make a tender brisket :D
 
dexternjack said:
Sometimes, that is the best food.....just winging it. I usually don't follow recipes either, just guidelines and throw in spices and seasonings that I feel like on a particular day.

Ask her if she brined it first........she may have googled how to make a tender brisket :D
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She didn't, I know that she just used the rub, smoked the meat in the smoker and then slow roasted for a bit to get it nice and tender. I mean, she does what I do but she apparently does it A LOT better. It has to be in the rub she made.

It's killing me!

LOL......
 
ABQCOWBOY said:
She didn't, I know that she just used the rub, smoked the meat in the smoker and then slow roasted for a bit to get it nice and tender. I mean, she does what I do but she apparently does it A LOT better. It has to be in the rub she made.

It's killing me!

LOL......
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Yea, the rub makes all the difference in the world. The slow roasting in the oven isn't necessary though if you just wrap it in foil(tightly) about 2/3 the way through. But, to each his/her own. My wife would rather use an oven too!

I wonder if she rubbed it down with mustard before applying the rub, who knows.......
 
dexternjack said:
Yea, the rub makes all the difference in the world. The slow roasting in the oven isn't necessary though if you just wrap it in foil(tightly) about 2/3 the way through. But, to each his/her own. My wife would rather use an oven too!

I wonder if she rubbed it down with mustard before applying the rub, who knows.......
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It is. Basically, what you are doing with the Foil is insulating the meat and containing the heat and the juices but you are also creating the barrier, so to speak. If you smoke to get the desired effect and then slow roast, it's more of a convection process and you don't create that barrier which, IMO, actually adds to the flavor and allows for a better heat effect to make the meat more tender. We don't use an oven. We actually use a slower roaster pan but I agree, everybody has their own techniques.

I just feel like Bum Phillips here, when he about Shula, "Can take his'n and beat your'n, or, he can take your'n and beat his'n."
 
BrAinPaiNt said:
Ask @DallasCowpoke I think he has a ton of recipes and ideas for your topic.
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Thks for the recommendation.
dexternjack said:
Good idea, hopefully he chimes in soon.
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Sorry I haven't chimed in here, but my time is being eaten up working on a R&D project for a client's catering truck. (pun intended) ;)

Your pork chop idea was my 1st thought. That, or a pork loin (loin not tender loin), maybe butterfly and stuffing it. Look up some recipes for a brine, I can't stress enough how big a difference this makes on any pork or poultry product. Try using fruit juices as part of a brining liquid and plenty of complimentary spices and herbs.

Also, consider Cornish Game Hen and try making up a stuffing for it. Or maybe look up how to spatchcock a chicken, and try smoking one that way. It seems like an inconsequential thing, but it does change the final product.

Check out YouTube for the BBQ Pit Boys channel. They have a ton of great videos/ideas.

Final thing. BUY A GOOD INSTANT READ THERMOMETER...and use it! I love the Themapen by ThermoWorks. Internal temp is the MOST IMPORTANT THING on how any product tastes when it's all said and done.
 
dexternjack said:
I am looking for unique recipes to smoke on gamedays. Not including ribs, brisket, roasts, butts, chicken, etc, etc. I have done salmon before but the wife doesn't like that fish....she only likes halibut and cod and I am not sure about smoking those.

Anyone have any interesting recipes(no longer than 6 hour smokes) that they would like to share? Maybe some type of en-brochettes, pork chops, anything different..........

If so, which wood is best for it and the best temp range.

I was thinking of bacon-wrapped shrimp and/or scallops maybe, just not sure how the shrimps texture will turn out. What about smoking a lobster??
Click to expand...

Two more for ya.

Link 1
Link 2
 
Thanks guys. I will do a pork loin this Sunday with some sort of stuffing :)

Next week, I will go seafood.
 
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