Traditional Chex Mix

March 11, 2017
by Curt

My wife has made this same recipe for years now. It’s always a hit at parties. In fact, not only does she always gets asked to make it again, but someone always asks her for the recipe.

So, give this a try, it’s sure to be a crowd pleaser!

Traditional Chex Mix

Ingredients

  • 1/2 cup butter
  • 1 1/4 teaspoons seasoned salt
  • 4 1/2 teaspoons Worcestershire sauce
  • 2 cups corn chex
  • 2 cups rice chex
  • 2 cups wheat chex
  • 2 cups cheerios
  • 1 cup mixed nuts (I only use peanuts and cashews)
  • 1 cup pretzel sticks (can be omitted)

Preparation

  1. Preheat oven to 250 degrees.
  2. Heat butter in large shallow roasting pan
  3. in oven until melted. Remove.
  4. Stir in seasoned salt and Worcestershire sauce. Add cereal and nuts. Mix until all pieces are coated.
  5. Heat in oven 1 hour. Stir every 15 minutes. If you are adding the pretzels, do
  6. so after a half hour has passed.
  7. Spread on absorbent paper (brown paper bag works great) to cool.
  8. NOTE: Party mix may be frozen, so make a double batch. Thaw at room temperature.
http://www.smokedngrilled.com/traditional-chex-mix/

 

Strawberry Pie

February 1, 2017
by Curt

Strawberry PieMy wife and I were at a neighborhood party a couple weeks ago and this pie was brought by one of the party guests. I thought it was so awesome, my wife, (always thinking), got the recipe and made for me a couple weeks later for my birthday.

Mmmmm mmmm! I just had to pass this recipe along to my readers.

Strawberry Pie

Ingredients

  • 1 quart fresh strawberries
  • 1 cup white sugar
  • 3 Tablespoons cornstarch
  • 3/4 cup water
  • pastry shell

Preparation

  1. Slice and arrange half of the strawberries in baked pastry shell.
  2. Mash remaining berries and combine with sugar in a medium saucepan.
  3. Place saucepan over medium heat and bring to a boil. Stirring frequently.
  4. In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture.
  5. Reduce heat and simmer until thickened. (About 10 minutes).
  6. Stirring constantly, pour mixture over berries in pastry shell.
  7. Chill for several hours before serving.
http://www.smokedngrilled.com/strawberry-pie/

Killer Smoked Baby Back Ribs

December 24, 2016
by Curt

Killer Smoked Baby Back RibsI’ve made a lot of ribs using a lot of different variations of processes to get to the final result. I can honestly say that I’ve found the perfect recipe, and the perfect process to produce what I call “Killer Ribs”!

Just the right smoke….Awesome flavor……..Fall off the bone tender……..and still perfectly moist! If you don’t give this a try, you’ll never know the perfect “Killer Rib”!

Killer Smoked Baby Back Ribs

Ingredients

  • 2 racks Baby Back Ribs
  • Heavy Duty Aluminum Foil
  • Spice Blend
  • 1 teaspoon kosher salt
  • 1 teaspoon minced onions
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Sauce
  • 1 cup butter
  • 1 cup apple juice
  • 3 Tablespoons Worcestershire sauce
  • 1 Tablespoon lemon juice
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Preparation

  1. Rinse the ribs and remove the membrane on the back side of the ribs. NOTE: Starting near the middle of the rack, work the handle of a spoon under a weak spot of the membrane at the edge of the ribs. Work it loose, then pull it off in both directions.
  2. Mix all of the spice blend ingredients together in a spice shaker. Cover the entire surface of the ribs with a light coating or the spice blend and set aside.
  3. Making the sauce:
  4. Melt butter in a saucepan.
  5. Add Worcestershire sauce, lemon juice, salt and pepper. Bring to a boil.
  6. Remove from heat and stir in the apple juice. Allow to cool.
  7. Smoking the ribs:
  8. Prepare your smoker and maintain a temperature of 230° to 250° F. I used pecan and mesquite wood for these ribs, but you can certainly use your favorite wood instead.
  9. Once the smoker is ready, put the ribs on and close up the smoker. Turn the ribs over once after 1 hour.
  10. Once the internal temperature of the ribs reaches 150° F, remove the ribs from the smoker, and place each rack on a sheet of heavy duty aluminum foil, (big enough to completely wrap the ribs).
  11. Generously spread the sauce on all surfaces of the ribs and allow it to pool in the foil. Tightly wrap in the aluminum foil. Place them back on the smoker and insert a meat thermometer into the rack. Close up your smoker.
  12. Once the internal temperature reaches 205° F, remove them from the foil and place them back on the smoker for 30 minutes to allow the outside surface of the ribs to crisp up.
  13. Remove from the smoker and serve. You will have genuine fall-off-the-bone ribs!
http://www.smokedngrilled.com/killer-smoked-baby-back-ribs/

Tender and Juicy Smoked Pork Loin For SandwichesI love pulled pork, but a pork loin smoked just to the point of being done is awesome, and perfect for slicing up for sandwiches! With only a light rub, and still tender and juicy, this makes a great sandwich.

Plus, preparing the pork loin like this can be done in only 3 to 4 hours. Much quicker than preparing pulled pork at about 10 hours.

Give this recipe a try, slice it up, and make yourself a sandwich to remember!

Tender and Juicy Smoked Pork Loin For Sandwiches

Ingredients

  • 1 full, (or smaller portion) pork loin
  • Spice Rub
  • ½ cup onion powder
  • ½ cup ground cinnamon
  • ½ cup salt
  • ¼ cup garlic powder
  • ¼ cup ground ginger
  • ¼ cup black pepper

Preparation

  1. Rinse and remove all of the fat cap from the tenderloin.
  2. In a medium sized bowl, combine all of the spice rub ingredients together and thoroughly coat the entire surface of the pork loin with a light coating of the rub. Set aside at room temperature while you prepare your smoker.
  3. Prepare your smoker, and stabilize the temperature at about 250° F. (I used mostly pecan wood and 1 chunk of mesquite wood for this cook). Place the tenderloin directly on the rack and cook for 1 hour, maintaining the 250° F temperature.
  4. After 1 hour, turn the tenderloin over and continue cooking.
  5. Once the internal temperature reaches 140° F, remove the pork loin from the smoker and quickly wrap it tightly in aluminum foil. insert the probe back into the loin and continue cooking until the internal temperature of the tenderloin reaches 157° F. This should take a total of about 3 hours to achieve. Note - Once wrapped, it will reach the final temperature fairly quickly!
  6. Remove the tenderloin from the smoker and let it rest inside the foil for 30 to 60 minutes before slicing.
http://www.smokedngrilled.com/tender-and-juicy-smoked-pork-loin-for-sandwiches/