Recipes

Orange Juice and Herb Grilled Salmon

October 5, 2017
by Curt

Orange juice imparts a deliciously sweet flavor to fish when used as a marinade. Add in some herbs and you will create a very sweet and savory flavor profile for your grilled salmon.

I was extremely pleased at how this turned out. And I wasn’t surprised at all when all that tried it asked for seconds!

Orange Juice and Herb Grilled Salmon

Ingredients

  • 3 cups orange juice
  • 1 tbsp chopped basil
  • 1 tbsp minced garlic
  • 1 tbsp chopped chives
  • 3 pounds salmon (skin removed)

Preparation

  1. Combine the orange juice and herbs together and pour into a plastic zip-loc bag.
  2. Remove and discard the skin from your salmon fillets and add the salmon to the marinade in the zip-loc bag. Place in the refrigerator for 30 minutes to 1 hour.
  3. Get a medium hot grill going and place the fillets on a grill screen atop of the grill grate above the coals.
  4. Bring the salmon fillets to an internal temperature of 135° F, flipping the fillets once.
http://www.smokedngrilled.com/orange-juice-and-herb-grilled-salmon/

Smoked Boneless Beef Short Ribs

May 27, 2017
by Curt

These came out so juicy and tender. I created a new butter and apple juice based marinade just for these.  Beef ribs are the #1 choice for ribs in Texas, although there are still plenty of baby back pork ribs to be found in the smoke houses.

So if you like your beef cooked low and slow with plenty of smoke, you gotta try these out!

Smoked Boneless Beef Short Ribs

Ingredients

  • 6 boneless beef short ribs
  • 1 cup butter
  • 1 cup apple juice
  • 6 Tablespoons Worcestershire sauce
  • 2 Tablespoon lemon juice
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder

Preparation

    SAUCE
  1. Melt butter in a saucepan.
  2. Add Worcestershire sauce, lemon juice, salt, pepper and garlic powder. Bring to a boil.
  3. Remove from heat and stir in the apple juice. Allow to cool.
  4. NOTE: This yields 2 cups. Should be more than enough.
  5. Let's Smoke the Ribs!
  6. 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.
  7. Once the smoker is ready, put the ribs on and brush both sides with the sauce. Close up the smoker.
  8. About every 20 minutes brush more sauce on both sides of the ribs. Continue this until the internal temperature of the ribs reaches about 160° F.
  9. Once the internal temperature of the ribs has reached 160° F, remove the ribs from the smoker and place them on a sheet of heavy duty aluminum foil, (big enough to completely wrap the ribs). Pour the remaining sauce on 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 one of the ribs. Close up your smoker.
  10. Once the internal temperature reaches 200° 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.
  11. Remove from the smoker and serve.
http://www.smokedngrilled.com/smoked-boneless-beef-short-ribs/

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/