Smoking 101. Mike Stines, Ph.B. Sandwich Community School

Transcription

1 Smoking 101 Mike Stines, Ph.B. Sandwich Community School 2006

2 What Is Barbecue? Low and Slow cooking Temperatures around 225 F. Cooking tough cuts of meat until they are tender and juicy Uses wood to add another layer of flavor Meats are often marinated and rubbed with seasonings before cooking

3 Barbecue The Noun Barbecue is a long, slow, indirect, low-heat method of cooking that uses smoldering logs, wood chunks, or charcoal to smokecook food. Ideally suited for large pieces of meat such as whole hogs and cuts with a lot of connective tissue such as brisket, pork butts, and ribs.

4 Grilling Grilling is not barbecue! High temperatures (above 400 ) Chars food, seals in natural juices Fast cooking Uses direct heat Good for steaks, burgers, sausages, vegetables, kabobs, etc.

5 Type of Cookers Charcoal (Weber Kettle) Gas Grill (not a true smoker) Vertical water smoker Ceramic cooker (Grill Dome, BGE) Offset stick-burner Open pit

6 Charcoal Grill Require a lot of attention Heat is regulated by vents & amount of fuel Requires time to preheat Get one with a hinged grate to make reloading easier Weber kettle is popular model Inexpensive: $150 Weber One Touch

7 BroilMaster Gas Grill Can Be Used For Smoking With The Addition Of Wood Chips

8 Gas Grill Smoking A Smoker Tray For A Gas Grill

9 Gas Grill Smoking Brisket flat and smoker tray

10 Gas Grills Easy to light Easy to regulate temperature Uses propane or natural gas for fuel Can be used for both direct and indirect cooking Uses smoker tray for pellets or chip Wide range of prices: $200 - $20,000

11 Gas-Fired Vertical Smoker Propane fueled water smoker

12 Wood Chips In A Gas Smoker Chips are placed in tray above burner

13 Weber Smokey Mountain Uses hardwood or charcoal for fuel Two racks Water pan Difficult to refuel Maintains stable temperature very well Inexpensive: $250

14 Grill Dome Ceramic

15 Two Styles Of Smokers Weber Smokey Mountain & Grill Dome

16 Ceramic Cookers Advantages Maintains temperature for long time Not hot to the touch Durable Direct & Indirect cooking Disadvantages Difficult to refuel; have to remove cooking grate Limited cooking area Heavy, difficult to move Expensive: $400 - $1,000

17 Offset Smoker

18 Offset Firebox

19 Offset Cookers Two separate chambers, one for fuel and the other for cooking Fueled by charcoal and wood Expensive: $2,000 - $35,000+ Often mounted on trailers Temperature regulated by vents in firebox Smoke regulated by vent on exhaust pipe Has large capacity

20 Open Pit Cooking A Whole Hog In Jamaica

21 Another Open Pit Hawaiian Huli Huli Chicken Over Kiawe Wood

22 Hawaiian Imu

23 Barbecue Fuel Lump Hardwood Briquettes Wood Pellets

24 Lump Hardwood Pieces of wood preburned to create charcoal All natural, no additives Burns hotter and faster than briquettes Adds flavor to meats Use chimney starter to light More expensive than briquettes

25 Briquettes Purchase only natural briquettes without petroleum additives Often contain borax as binder and nitrate to make them light Don t use instant-lighting briquettes Buy high-quality briquettes, don t skimp! Read the label; know the ingredients Keep dry

26 Wood Use only hardwood no soft wood like pine or spruce Wood needs to be seasoned and dry Split into useable size Cherry Wood

27 Pellets Used in dedicated cookers as fuel Fed into cooker with an auger system to maintain temperature Made from sterilized and dehydrated wood Burns very cleanly Produces low residue

28 Regional Barbecue Styles Kansas City Kentucky Carolinas Eastern North Carolina Western North Carolina South Carolina Tennessee Texas Other regional styles

29 Kansas City Style BBQ Pork ribs & brisket Ketchup-based sauce: sweet, spicy, and thick Offers burnt ends (brisket chunks) Combines many regional styles Dry-rubbed and cooked over hickory

30 Kentucky Style BBQ Features lamb (mutton) Mild tomato-based sauce and a unique black sauce made with vinegar & molasses Mop is Worcestershire, vinegar, lemon juice, salt, and pepper

31 Eastern N. Carolina Style BBQ Birthplace of barbecue Whole pig cooked over oak and hickory Vinegar-based sauce with crushed red pepper flakes, black pepper, salt, and sometimes sugar Chopped pork served on hamburger buns topped with vinegary coleslaw

32 Western N. Carolina Style BBQ Boston butts Thin tomato-based sauce with strong vinegar taste Worcestershire and molasses sometimes added to the sauce

33 South Carolina Style BBQ Pulled pork Mustard-based sauce with vinegar and honey Brunswick Stew & hush puppies Creamy northern-style slaw or vinegar slaw

34 Tennessee Style BBQ Ribs & shredded pork Dry ribs, sauce on the side Sweet tomato-based sauce Coleslaw, potato salad, hush puppies, and baked beans

35 Texas Style BBQ Brisket cooked over mesquite or oak Ketchup-based sauce with chili powder, paprika, and cumin Ribs, turkey, pork shoulder, and sausage Sides include potato salad, coleslaw, pinto beans, and corn on the cob

36 Other BBQ Styles California Santa Maria barbecue features chicken, sausages, steaks, and a regional favorite, beef Tri Tip Hawaii Cooked in underground oven (Imu) Whole hog (Kalua Pig) Huli Huli chicken cooked over Kiawe wood New England Clam bake with rock weed for steam and flavor Oklahoma Barbecue bologna

37 Barbecue Tips Have enough fuel Be structured Preheat Clean the grates; grease the grates Don t peek: if you re looking, it s not cooking! Use tongs; don t stab Add wood and coals as needed Don t be in a hurry this is low and slow cooking not hot and fast grilling

38 Smoking Woods Alder Sweet, delicate flavor Fish, poultry, game birds Apple Sweet, fruity smoke Chops, ham, poultry, sausage, vegetables Cherry Sweet, fruity smoke All meat & fish Hickory Bacon-like flavor Beef, pork, cheese, ribs, lamb Maple Smokey, mellow Cheese, pork, poultry Mesquite Spicy, strong smoke Beef, pork, poultry, game Oak Heavy smoke with no aftertaste Beef, lamb, sausage Orange Tangy citrus smoke Pork, poultry, fish, cheese Pecan Nutty & sweet Lamb, pork, turkey, fish Sugar Maple Mild, sweet, light smoke Pork, ham, poultry, cheese

39 Lighting The Fire Chimney Starter Gel (alcohol) Electric Starters Sawdust Starters Paraffin Cubes Don t use: Lighter fluid, Gasoline, Kerosene

40 Charcoal Chimney

41 Using A Chimney Starter Place on fireproof surface or grill grate Put wadded newspaper in under bottom Add lump hardwood or charcoal Light the paper Ready in 10 to 15 minutes when a gray ash coats the coals Pour into fire box

42 Gel Starters Alcohol-based No petroleum Squirted into charcoal pile, not on top No flash-back

43 Electric Coil Placed under coals Requires electricity Coals are ready in a few minutes Remains hot after unplugging

44 Sawdust Fire Starters Sawdust fire starter inside a Grill Dome

45 Sawdust Starters Lights when wet Break into two or three pieces Light with torch All natural, no additives

46 Paraffin Cubes Burns very hot for about 10 minutes Use under chimney or in firebox under charcoal

47 The Minion Method Created by BBQ expert Jim Minion of Washington state Designed for cooking sessions lasting 6-18 hours Perfect for overnight cooking Start cooking in only minutes No need to add fuel during the cooking process Long, consistent burn times over many hours

48 The Minion Method Place a small number of hot coals on top of a full charcoal chamber of unlit briquettes. On warm, calm days, light 20 briquettes On cold, rainy, or windy days, light briquettes On extremely cold days, light briquettes or more Using the bottom vents, carefully control the amount of air entering the cooker to keep the fire burning low and steady. The unlit fuel catches fire gradually throughout the cooking session, resulting in long burn times of up to 18 hours, depending on weather conditions.

49 Food Safety Keep hot foods hot (above 135 F.) Keep cold foods cold (below 40 F.) Don t cross-contaminate; keep cooked and uncooked foods separate Use separate utensils for cooked & uncooked Use a bleach solution (2 tsp. bleach in 1 quart of warm water) for cleaning Cook to the proper temperature Cool quickly; refrigerate promptly

50 Smoking In A Gas Grill Preheat with both burners Add wood chips to smoker tray or use a foil pouch for pellets or chips Turn one burner off and leave burner below smoking tray on lowest setting Check temperature with oven thermometer Use drip pan under meat

51 Smoking In A Kettle Grill Soak wood chips for 1 hour Build the fire 45 minutes before cooking Use the indirect method Bank the coals on opposite sides of the grill leaving space in the middle for a drip pan Maintain 225 at the cooking grate Use the vents to regulate the temperature Top vent for smoke, bottom vent for heat

52 Using A Vertical Smoker Use a chimney starter to light the coals Fill the water pan with cool water or sand Use the Minion Method for a long smoking time with minimal attention Replenish wood and coals as needed Monitor the temperature; 225 is optimal Use vents to regulate smoke and heat Top vent for smoke, bottom vent for heat

53 Indoor Smoker Cooker with cover in place Wood shavings in bottom

54 Indoor Smoking Meat, fish, & vegetables smoke for 20 to 30 minutes Finished in oven (for large cuts) Good alternative to outdoor smoking during bad weather Needs good exhaust fan Adds a light smoke flavor Can use wood shavings or pellets

55 Rubs Dry ingredients rubbed onto meats Forms crust when cooking Classic: 8 parts brown sugar, 3 parts kosher salt, 1 part chili powder, 1 part other (pepper, cayenne, Old Bay, thyme, onion powder, garlic powder, etc.) Allow rubbed meat to marinate before cooking

56 Rub Tips Apply rubs thoroughly and evenly Don t reuse rub that has contacted meat Use finely ground rubs on thin cuts Mix rubs just before using Turbinado sugar has higher burn temperature than regular sugar

57 Commercial Rubs Wide variety High salt content Traditional flavors Expensive

58 All Purpose Rub 1/2 cup sugar 1/4 cup onion salt 1/4 cup seasoned salt 1/4 cup sweet paprika 1 tsp. dry mustard 1/4 tsp. dry ginger 1/4 cup garlic salt 1/4 cup celery salt 1/4 cup black pepper 1/4 cup chili powder 1/4 tsp. dried oregano 1/4 tsp. ground cloves

59 Mops Used to baste meats while cooking Keep warm to reduce bacteria and concentrate flavors Usually contains an acid: lemon juice, wine, vinegar Wait for minutes before mopping to allow a crust to form Can also be a marinade

60 Vinegar Mop 2 cups cider vinegar 2 tbls. dark brown sugar 2 tsp. crushed red pepper flakes 3 tbls. ketchup 1 tbls. kosher salt 2 tsp. black pepper

61 Brisket Mop 1 (12-ounce) can beer 1/4 cup water 1 medium yellow onion, diced 1 tbls. Worcestershire sauce 1 tsp. kosher salt 1/2 cup cider vinegar 3 cloves garlic, minced 1 tsp. black pepper 1 tsp. cayenne Cook over low heat until thoroughly combined.

62 Marinades Used to tenderize meats and add another dimension of flavor Three components: acidic liquid, oil and seasonings Use non-reactive containers Use 1/2 cup per pound of meat Marinate at least 4 6 hours, refrigerated

63 Brisket Marinade 1/2 cup white vinegar 1 (12-ounce) can beer 1 yellow onion, chopped 1 tbls. dark brown sugar 1 tsp. black pepper 1/4 cup canola oil 1 tsp. kosher salt 1 tsp. ground cayenne

64 Sauces Wide variety of sauces: sweet, hot, vinegary, thick, thin Some argue sauce makes the barbecue while others say real barbecue doesn t need sauce Brushed on meats during cooking or served on side If the sauce has sugar, wait until last 15 minutes of cooking to apply

65 Regional Sauces Alabama Thin, vinegar-based with sugar, salt, pepper, & mayonnaise Georgia Thin, mustard-based, tomato, & vinegar Kansas City Thick, tomato and sugar base, sweet, smoky, and spicy Kentucky Black sauce with Worcestershire, molasses, and vinegar Florida Tomato-base with lemon, lime, vinegar, and butter Hawaiian Sweet and sour with fruits and fruit juices Oriental Soy sauce based with peanuts and some heat Eastern North Carolina Thin, vinegar-based with crushed red peppers, salt, & black pepper Western North Carolina Thin, similar to eastern but with tomato and sugar Texas Very thick, tomato-based, spicy with molasses and Worcestershire sauce

66 Sauce Tips Sugar burns at 265, only apply sauces containing sugar near the end of cooking Compliment the food, don t overpower it Slow cooking over low heat is better than fast cooking over high heat Refrigerate for storage Burnt tomatoes make a bitter sauce Should taste sweet, then sour, then hot Write down the ingredients!

67 Basic BBQ Sauce 1 stick unsalted butter 1 yellow onion, diced 4 cloves garlic, minced 2 jalapeños, minced 2 tbls. hot paprika 2 cups ketchup 1 1/2 tbls. Old Bay 1/4 cup dark molasses 4 tbls. Worcestershire 1/2 tsp. black pepper 6 tbls. lemon juice 1 tsp. kosher salt 1 whole tomato, diced 1 (12-ounce) can beer 1/4 cup dark brown sugar, packed Melt butter in saucepan, add onion, garlic, & jalapeño. Add paprika, stir and add remaining ingredients. Simmer on low heat, stirring often, for 1 hour

68 Another BBQ Sauce 3 cups chopped onion 1/4 cup clover honey 3 garlic cloves, crushed 2 T lemon juice 1 T kosher salt 1/2 cup chopped fresh parsley 3 T Worcestershire sauce 1 cup dry white wine 3 T cider vinegar 1 T Liquid Smoke 2 cups ketchup 1/2 tsp. Tabasco sauce Place all ingredients in a heavy saucepan or Dutch oven and bring to a boil. Cover and cook at low simmer for 1 1/2 to 2 hours.

69 What To Barbecue

70 Beef, It s A Texas Thing Graded by Agricultural Marketing Service Eight grades but common retail grades are: Prime the highest grade; limited availability Choice found in butcher s case Select found in self-service meat case Can also be graded for yield (1 (best) to 5) Look for: Bright cherry red color without any gray areas Cold packaging without excessive liquid Firm & springs back when touched Purchase before use/freeze date

71 Beef

72 Competition Barbecue Meats Beef Brisket (whole or flat) Pork Shoulder Boston Butt Whole Shoulder Pork Ribs Baby Backs Spares Chicken (usually thighs)

73 Beef Brisket Whole Brisket Brisket Flat Brisket Point

74 Brisket Comes from the muscle group between the front legs; tough piece of meat Requires 8 12 hours of cooking Same cut as corned beef; smoked corned beef is pastrami Full brisket, about 12 pounds, has point and flat Flat is good choice for small barbecue

75 Preparing Brisket Trim fat cap to an even layer Slather with ballpark mustard Evenly apply rub Wrap with food film Refrigerate at least 6 hours or overnight before smoking

76 Cooking Brisket Estimate about 1½ - 2 hours per pound at 225 smoking temperature Smoke with mesquite for 3 hours then without smoke (or switch to a lighter wood) Mop every hour or two after first 3 hours Cook to 185 internal temperature Allow meat to rest before slicing Separate point & flat and slice against the grain into ¼-inch slices

77 Preparing Brisket Brisket Flat

78 Preparing Brisket Trim fat cap to an even layer; cut section to reveal grain

79 Preparing Brisket Brush brisket with yellow mustard

80 Preparing Brisket Evenly apply dry rub; wrap with food film and refrigerate at least 6 hours or overnight

81 Cooking Brisket Stabilize smoker at 225 degrees (with mesquite or hickory) and place brisket on cooking grate. Cover and cook for 3 hours; flip, mop and continue cooking. Mop every hour and continue cooking to an internal temperature of 185 degrees.

82 Finished Brisket Allow the brisket to rest before slicing

83 Sliced Brisket After resting, slice the brisket against the grain

84 Pastrami What you ll need: Corned beef brisket flat Seasoning blend Pastrami Rub 6 8 tablespoons yellow mustard 8 10 pounds natural lump charcoal 3 cups hickory wood chips 3 cups mesquite wood chips

85 Pastrami Seasoning blend: 1/4 cup cracked black pepper 2 tablespoons granulated garlic 2 tablespoons ground coriander 1 tablespoon dry mustard

86 Pastrami Pastrami Rub: 3 tablespoons cracked black pepper 1 teaspoon ground coriander 1 teaspoon granulated garlic 1/2 teaspoon dried thyme 2 teaspoons hot Hungarian paprika

87 Pastrami Place brisket on work surface and trim fat cap to an even 1/4-inch thickness. Place the brisket on a large baking sheet and brush with yellow mustard. Sprinkle seasoning blend evenly over the brisket. Wrap with food film and refrigerate at least two days or up to one week. After marinating, remove the brisket from the refrigerator and rinse off the seasoning mix. Soak the brisket in cold water, changing the water every two hours, for at least six hours. Dry the brisket and again coat with yellow mustard. Evenly coat the brisket with the Pastrami Rub.

88 Pastrami Stabilize the smoker at 225 F. Add 1 cup of hickory chips and 1 cup of mesquite chips to the coals. Place the brisket on the cooking rack. Close the smoker and smoke until the brisket reaches an internal temperature of 165 F. Add wood chips and pre-lit charcoal as necessary to maintain temperature and smoke. When the brisket reaches an internal temperature of 165 F., wrap the brisket in heavy duty aluminum foil and cool to room temperature. When cooled, refrigerate until slicing.

89 Pastrami Seasoned corned beef on the smoker

90 Pastrami Pastrami ready for slicing

91 Everything But The Squeal Whole hog cooked at Memphis In May

92 Pork Loin: the backbone of a hog. Yields chops, roasts and cutlets Shoulder: the butt and the shoulder (picnic) Leg: Hind section; sold either as a half or whole; inside round, outside round and sirloin tip. Shank is lower half; butt is upper. Belly: Spare ribs, bacon and side pork

93 Boston (Shoulder) Butt The butt is the upper portion of the pork whole shoulder. The shoulder butt will typically have all neck bones, associated cartilage and skin removed while a small portion of the blade bone will remain. Whole shoulders weigh pounds; butts, 6 8 pounds

94 Cooking Pork Shoulder Score fat, slather with yellow mustard Apply rub, wrap and refrigerate at least 8 hours or up to 24 hours Smoke at 225 for about 1½ hours per pound with hickory, apple or oak For slicing, cook to an internal temperature of 170 For pulling, cook to an internal temperature of

95 Preparing Pork Butt Rub with yellow mustard and season with dry rub; wrap with food film and refrigerate at least 8 hours.

96 Smoking Pork Butt Stabilize smoker at 225 degrees with hickory, apple or oak. Smoke for 4 hours. After 4 hours, mop and continue cooking, mopping every hour or so until the pork reaches 170 degrees for slicing or195 degrees for pulling (blade bone will easily slide out when pork is done).

97 Smoking Pork Butt Boston butt after cooking 12 hours

98 Finished Pork Butt Ready for pulling (note the blade bone)

99 Pulled Pork Pulled Pork

100 Pulled Pork Sandwich Pulled Pork with sauce

101 Pulled Pork Sandwich Pulled pork sandwich with Cajun Chips, Carolina Cole Slaw and Sweet Corn

102 Pulled Pork Pizza Pulled Pork Pizza

103 Pork Ribs

104 Pork Ribs Country-Style Ribs Country Style Ribs are prepared from the blade end of the loin Back Ribs Back Ribs, also called Baby Back Ribs, originate from the blade and center section of the loin. Flat Bone - Button Ribs Small circular in shape, flat with varying amounts of meat. Spare Ribs Spare Ribs are the intact rib section removed from the belly and may include costal cartilages with or without the brisket removed and diaphragm trimmed. Brisket Bone (Rib Tip) Rib Tips are small, meaty pieces that have been cut from pork spare ribs when making a St. Louis Rib. Pork Spareribs, St. Louis Style St. Louis Style Ribs originate from pork spareribs and are prepared by removing the brisket bone approximately parallel to the rib side.

105 Pork Ribs Back ribs Come from blade and center section of loin Sold as 1½ down, 1½ - 1¾, 1¾ - 2¼, and 2¼ up Spare ribs Come from hog s belly Sold as 3½ down, 3½ - 5¾, 5½ up Country-style ribs Not true ribs; cut from shoulder Racks & Slabs Slab is 12+ ribs; rack is trimmed slab usually with 8 ribs

106 Spare Ribs

107 Country Style Ribs

108 St. Louis Trim Ribs are trimmed of knuckle bones and sternum

109 Preparing Ribs Trim knuckles, feather bones and sternum

110 Preparing Ribs Remove skirt and silverskin

111 Preparing Ribs Coat with yellow mustard and season with rib rub

112 Smoking Ribs Smoke at 225 degrees for 2 hours with hickory, apple, or oak; brush with apple sauce and continue cooking.

113 Preparing Ribs Continue smoking until ribs are tender, another 2 to 4 hours

114 Smoking Fatties What you ll need: 1 (1-pound) roll bulk hot breakfast sausage (Jimmy Dean, Owens, etc.) 1 seeded and finely diced jalapeño chile (about 2 tbls.) 2 tablespoons finely diced red onion 1/4 cup crumbled Colby or Jack cheese 1 strip cooked hickory-smoked bacon 1 to 2 tablespoons coarse-grain or Creole mustard 1 to 2 tablespoons pork rub (commercial or homemade) 3 cups hickory or Jack Daniel s oak chips

115 Smoking Fatties What you ll need: 1 (1-pound) roll bulk hot breakfast sausage (Jimmy Dean, Owens, etc.) 1 seeded and finely diced jalapeño chile (about 2 tbls.) 2 tablespoons finely diced red onion 1/4 cup crumbled Colby or Jack cheese 1 strip cooked hickory-smoked bacon 1 to 2 tablespoons coarse-grain or Creole mustard 1 to 2 tablespoons pork rub (commercial or homemade) 3 cups hickory or Jack Daniel s oak chips

116 Smoking Fatties Combine the jalapeño, onion and cheese in a small bowl. Carefully slice the sausage roll open (like a hot dog roll) and gently spread open. Lay the bacon strip in the sausage. Spoon the stuffing mixture into the roll and form the sausage back into a log.

117 Smoking Fatties Lightly brush the sausage with mustard and liberally season with pork rub. Tightly wrap the sausage log with food film and refrigerate at least 4 hours or overnight.

118 Smoking Fatties Place the sausage log on the cooking grate and smoke at 225 degrees for 1 hour. Turn the sausage logs over and continue smoking for another 1 to 1 1/2 hours or to an internal temperature of 170 degrees F.

119 Smoking Fatties Slice the sausage into 1/4-inch slices and serve

120 Smoking Fatties Or serve on biscuits with a cream sauce a different version of biscuits and gravy

121 Chicken & Poultry

122 Chicken & Poultry Inspected by USDA Graded by Agricultural Marketing Service Three grades, A, B, and C although only Grade A is found in supermarkets Size and age: Broiler-fryer, 7 weeks old, 2½ to 4½ pounds Roaster, 3- to 5-months old, 5 to 7 pounds Capon, castrated male, 4 to 7 pounds Cornish game hens, 1-2 pound young chicken

123 Smoking Whole Chicken Brine chicken overnight Dry and season with rub Smoke at 225 for about 1 hour per pound with apple, maple or oak Cook until temperature in thigh is 175 and temperature in breast is 160 Allow chicken to rest 10 minutes before carving

124 Smoking Whole Chicken Brine chicken overnight 1 gallon cold water 3/4 cup kosher salt 1 tablespoon rosemary 1 teaspoon dried thyme 1 tablespoon pickling spice 1 tablespoon onion powder 1 teaspoon granulated garlic 1 teaspoon red pepper flakes 1 teaspoon cracked pepper

125 Smoking Whole Chicken Spatchcock the chicken (if desired) Set the chicken on the counter breast down. This means the legs are under the bird, and the wings are on top. With kitchen shears, make a cut along each side of the backbone cutting through the ribs. Spread the bird open and turn it over. Press down on the breastbone and flatten the chicken.

126 Smoking Whole Chicken Spatchcocked Chicken

127 Smoking Whole Chicken Or use a stand with a whole chicken

128 Smoking Whole Chicken Smoke at 225 for about 1 hour per pound with apple, maple or oak

129 Smoked Chicken Thighs Brine thighs overnight Pat dry and apply rub Smoke at 225 for about 2½ - 3 hours or to an internal temperature of 175 May be finished on 350 grill or under broiler to crisp skin

130 Smoked Chicken Thighs Brine thighs overnight; pat dry and apply rub

131 Smoked Chicken Thighs After smoking for 1 hour

132 Smoked Chicken Thighs Smoke at 225 for about 2½ - 3 hours or to an internal temperature of 175

133 Smoked Chicken Thighs Finished Smoked Thighs

134 From The Briny Deep Stuffed & Smoked Maine Lobsters

135 Seafood Fish shouldn t smell fishy! Saltwater fish have few thick bones; freshwater fish have many small bones Use within 1 day of purchase Alder is excellent wood for salmon Use mild smoke (alder, apple, orange) Smoke firm fish: salmon, tuna, shark, mahi, halibut, etc. Cook to 145

136 Smoked Salmon What you ll need: Wild salmon fillets 7 cups coarse kosher salt 3 cups light brown sugar 2 1/2 gallons cold water Large stockpot Alder planks Alder wood chips

137 Prepare the brine: Smoked Salmon 7 cups coarse kosher salt 3 cups light brown sugar 2 1/2 gallons cold water Bring 2 quarts of water to a boil in a large stockpot. Dissolve the salt and brown sugar in the water. Remove from heat and cool. Add remaining water and refrigerate until liquid is below 40 degrees. Add the salmon and brine, refrigerated, at least four hours or overnight.

138 Smoked Salmon Remove salmon from brine and rinse under cold water. Place salmon on a cooling rack and allow to air dry until flesh becomes tacky (about 1 to 2 hours) Soak plank in cold water for 1 hour Place fillet on plank and smoke with alder at 225 for about 1 to 2 hours Finished temperature should be 145

139 Smoked Bluefish What you ll need: 2 bluefish fillets, about ounces 2 quarts bluefish brine Large stockpot Hickory chips

140 Smoked Bluefish Bluefish brine: 2 quarts water, divided 1 cup granulated sugar 3/4 cup coarse kosher salt 1 1/2 tablespoons crushed black pepper 1 teaspoon granulated garlic 2 tablespoons Worcestershire sauce 1/4 cup dark brown sugar 4 bay leaves Prepare brine by bringing 1 quart of water to a boil. Add remaining ingredients and stir until sugar and salt dissolves. Add remaining quart of cold water and refrigerate until liquid is below 40 degrees.

141 Smoked Bluefish Brine the fillets overnight (use a ice pack to keep the fillets submerged. Rinse and air dry until the flesh is tacky to the touch Smoke at 190 for 2 to 3 hours (for a 1- to 1½-inch fillet) with hickory, oak, apple or maple until honey-brown Finished temperature should be 145

142 Eat Your Vegetables

143 Smoked Corn Gently pull back the husks on the each ear of corn. Remove the silk but not the husks. Soak corn in cold water for an hour. Pull the husks back over the corn. Smoke at 225 for 1½ to 2 hours. Eat as is or use for smoked corn chowder or smoked corn salsa.

144 Smoked Vegetables 2 zucchini, sliced in 3/4-inch thick disks 2 yellow squash, sliced in 3/4-inch thick disks 1 eggplant, sliced in 3/4-inch thick disks 2 red peppers, cut into 3-inch wide strips 2 yellow peppers, deveined and cut into 3-inch wide strips 1 pint cherry tomatoes, stemmed 3/4 cup Italian salad dressing Place all the vegetables in an 8- by 12-inch disposable aluminum pan. Pour the salad dressing over the vegetables and toss, making sure the vegetables are well coated. Marinate for 1 hour. Smoke at 250 for 3 to 4 hours.

145 Accessories Remote thermometers BBQ Guru Instant-read thermometers Gloves Tongs Knives Spice grinder Spray bottle Cajun Injector

146 Remote thermometers Monitors temperature without opening smoker Can use radio transmitter Don t soak probes in water Calibrate often Monitor grate & meat temperature

147 Regulates heat by controlling airflow into smoker Also monitors meat temperature Good for unattended cooking Cost: $200 - $250 Requires electricity 12 VDC battery or 120 VAC outlet BBQ Guru

148 Instant-Read Thermometers Inexpensive Calibrate often Digital or dial Digital is faster than dial type Clean probe between uses

149 Gloves Prevents burns Use heavy duty thick gloves Use for moving racks and chimney starters Use gauntlet-style gloves Don t use when wet

150 Have several sets Use to turn meat Don t skewer meat Buy quality tongs Spring loaded Stainless steel Buy long & short tongs Purchase at restaurant supply Chef s Tongs

151 Chef s Knives Buy the best you can afford Try before you buy Keep them sharp Frequently use a sharpening steel Don t clean in dishwasher Santoku chef s knife; chef s knife; Santoku carver; boning knife; sharpening steel

152 Spice Grinder Use to grind whole spices Clean with stale bread Don t use for coffee

153 Spray Bottle Use food-grade bottles Use to apply marinades Marinades must be thin

154 Cajun Injector Use to inject marinades into meats Marinade must not contain solids Clean with bleach solution between uses

155 Smoking 101 Mike Stines, Ph.B. Sandwich Community School 2006