Here's Chuckie!!

Today I am doing a chuck roast a "Chuckie".

A Chuckie is an inexpensive way to have beef smoked like a brisket.

I've used homemade rub which is listed here:

1 TBL spoon Paprika - Spanish or Hungarian. Sweet works well too.
1/2 Tsp Cayenne Pepper - Adjust to HEAT your tolerance
1/2 Tsp Garlic Powder
1/2 Tsp Onion Powder
1 1/2 Tsp Salt - I use the large ground Kosher Salt
1/2 Tsp Ground Black Pepper
1 Tsp Ground Cumin
2 1/2 TBL Dark Brown Sugar
1/8 Tsp Ground Cinnamon
1/8 Tsp Ground Cloves
1/8 Tsp Ground Nutmeg

Read more: http://pigpyratesbbq.blogspot.com/2010/08/making-rub-for-all-yer-q-and-other-such.html#ixzz1MMEHqofQ


I gave the meat a generous coating of rub and wrapped it in plastic wrap to rest and let the flavors mingle well.

After firing up the smoker (I am using the Brinkman above) and letting the temp come up I filled the water pan with an Apple Juice and Apple Cider vinegar and water mix to help keep the meat moist.

After the second hour I used a solution of Apple Juice and water to spray the meat with to add more moisture to keep the meat from drying out. Do this every thirty minutes until the cook is finished.

When the temp comes up to 160 degrees you can remove the meat from the smoker and wrap in heavy aluminum foil to allow it to rest for about 30 minutes. After it rests you can then slice it just like you would for a brisket. Cut across the grain and slice it thin.

Make a sandwich add some sides and have yourself a real good time!

Happy Easter Ham!!

First let me thank my Lord and Savior Jesus Christ for his gift of salvation! He is Risen! He is Risen Indeed!

Aye, On to the Ham!

I am doing something a little different this year as my wife and I will be dining alone. I will be doing a 1/4 cut spiral sliced ham. Using a brown mustard to hold the spice and sweet brown sugar.

Take the ham out of the wrapper and place face down on a cutting board.
Pat dry with a paper towel.
Spread a nice coating of spicy brown  or course ground mustard over the ham.
Dust liberally with your favorite rub.
Wrap in plastic and put into the fridge overnight to let the spices make nice with the meat!

Remove from the fridge. Let stand to come up to room temp. Begin the fire and get the smoker ready for work

Give the ham a generous coating of dark brown sugar.

 To add a little zip you can add several pineapple rings.

Place the ham on the top grate and in the center of the grate. Add your favorite wood to the smoker pit and let it ride! Keep the temp between 225 and 250 degrees until the ham reaches an internal temp of 165 degrees. Once the temp comes up wrap the ham in heavy aluminum foil and let it rest for about 1 hour before serving.

When you load the ham into the smoker, wrap some washed and poked potatoes in foil and place on the lower grate and let them cook at the same time. Prepare your side dishes and get ready to enjoy some gooood victuals!

Search Amazon.com for smoker pits, bbq,

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Sweet Bacon Wrapped Chicken!!

Arr, Bacon and Chicken! Two of me Favorites, Together!!

I was plunderin on the net and sailed upon this idea for bacon wrapped chicken pieces and thought WOW what a Great Combination!

Now, I have taken the liberty to adjust the one I read to my own liking and added me personal touches to it. Ye can feel free to do the same....

 I marinaded the chicken in Stubbs Chicken Marinade overnight in the fridge. Then gave them a good dusting of rub. You can use any of your favorite rubs or use one in a previous post here that I've shared.

 Let the rub settle into the meat while you get the smoker going. I'm using the oak lump charcoal and apple wood for the smoke. We like a lot of flavor so I'll use the apple wood through out the smoke. For this cook I'll use the Brinkmann Gourmet Smoker.


What you will need:

2 lbs chicken thighs
2 lbs chicken breast boneless / skinless
1 cup of dark brown sugar
Rub of your choice
2 cups of cinnamon apple sauce
1 lb sliced bacon
2 cups of orange juice for the water pan
6 cups of water for the water pan
apple wood chunks
toothpicks

If you are using frozen chicken parts make sure to thaw in the refrigerator a couple of days prior to smoking. The thighs can be trimmed and boned to allow for easier eating when done. Try not to remove all of the fat as it will render down during the cooking process and add flavor too. Remove from the marinade and pat dry.

Take a slice of bacon and wrap each piece of chicken and secure with a toothpick. You may use as many strips of bacon to cover the entire piece as needed.

When wrapped then give each a generous coating of apple sauce and sprinkle generously with the brown sugar.

 Place into the smoker on the top shelf and add orange juice and water to the water pan then add the apple wood chunks to the fire and you are all set. Smoke for about three hours or until the temp gets to an internal temp of 165 degrees.

The finished product will be out of this world!!

How to Get a Chicken Drunk!

Who doesn't like a good smoked chicken? Last week I made a drunk chicken on the smoker. This is one of the easiest recipes one can do in the smoker and not make a mistake.

You take a medium to large whole chicken, the rub of your choice and a small amount of alcohol (drinkable) that you prefer and you're ready.

Make sure that the chicken is thawed and has been cleaned inside and out. Coat the chicken with your favorite rub and let sit for about an hour for the rub to settle in and add a lot of flavor to the chicken.

I use a post for the liquid and to hold the chicken upright. When the fire is ready take the chicken and place on the post. I used a combination of Amaretto and Blackberry Brandy and Italian spices for flavor and filled the post prior to placing the chicken on it.

Build your fire and get your wood chunks for smoke ready. I used an oak lump charcoal and hickory wood chunks for this cook. I tend to like a heavy smoke flavor and use the wood chunks throughout the cook. You can use a light smoke for the first hour and then not add any more wood chunks for a milder flavor.

Place the chicken on the center of the smoker rack and maintain a temp of 250 degrees for about 3 hours. Once the chicken reached an internal temp of 165 degrees I removed the chicken from the smoker and wrapped in heavy foil to rest.

The combination of the liqueurs and smoke added a real nice flavor to the chicken and brought in a nice juicy meal.

Give it a try and let me know how you did.

Let's Smoke Some Cheese!

Who doesn't like smoked cheese?

 I for one love it. After reading several articles about smoking cheese I decided to try it myself. The first time was an adventure for sure. Preparation is fairly easy and does not require much at all. Cheese, a cutting board, parchment paper, a cookie sheet, a 14oz can, mesh, 2 pop rivets, wood chips and a smoker.

The first thing we need to do is assemble the can. Take a 14 oz soup can made of steel preferably. Cut both the top and bottom off. Use some kind of mesh with a fairly tight weave. Fold the mesh up the sides of the can and attach it to the can with the pop rivets.

Now you are ready to build the fire. Usually I wait until I am cooking in the "ECB" and use a couple of pieces of charcoal from that fire to place in the can. I will smoke the cheese in the horizontal smoker as I can control the heat from the can better. You only want to use a SMALL fire so that you don't raise the temp up too high.

The temp MUST remain low so that the cheese does not melt. Add a mix of wet and dry wood chips to the fire. This will help keep the temp down. It will also give a LOT of smoke to the chamber. The goal here is to add smoke to the cheese and not cook it. Keep the smoke rolling for about three hours. Depending on the thickness of the cheese and how much is in the smoker you can adjust the time longer or shorter to get a good full smoke flavor.

 After the cheese comes out of the smoker you will want to wrap it in plastic wrap and place it in the refrigerator for a week before using. The plastic wrap will allow the smoke to penetrate deeper into the cheese and even the flavor.

 Try this simple idea and enjoy some real intense flavor with your cheese!

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New Years Left Overs

WOW What a Blunder!

 I don't know how I did the original post to this blog for Holiday Leftovers but, boy did I blow it!

Well on with the Correct info:

On New Year's Day I smoked a bone in ham. It came from Smithfield Hams and was a spiral sliced ham. While it comes pre-smoked, I prefered to add some apple to the flavor. Was it Gooooddd! But what do you do with the rest of the ham when your done with the meal and the sandwiches and any other way you use the last of it up?

 Well I made a nice ham salad and soup with several simple ingredients and no trouble.

 Take the ham bone and carve the rest of the meat off the bone into chunks placing them into a large bowl. Next take the chunks and run them through wither an old fashioned meat grinder or food processor. I used the meat grinder and got the consistency of ground beef. Then add the following ingredients:

About 1 pound of ground ham
1/2 cup of dill relish
1 TBL Sp of chili powder 
1/4 cup of mayonaise
1/4 cup of mustard (yellow, stone ground or spicy - your preference)
1 tsp lemon juice

Mix well and add salt and pepper to taste. Chill and it's ready to serve!


 For the soup take the balance of the bone and put into a stock pot or sauce pan and cover with water. Put on the stove and simmer for about two hours. This will reduce the bone and any meat not already removed will fall off the bone and go back into the pot.

 Once the bone has simmered then take it out of the pot and clean off the rest of any remaining meat. Now add the following to the pot:

1 TBL Sp. Garlic
1 28oz can of mixed spiced greens (collards, turnip, mustard)
1/2 stick of pepperoni diced into small pieces
1 TBL Sp. crushed red pepper
1 small onion chopped

Simmer on the stove and reduce the soup stock down so that it is thin enough to stir without trouble but not so thin that it splashes when stirred.You want the consistency of soup not a vegetable served as a side dish.

Top with your favorite grated Parmesan cheese and Enjoy. Add Garlic toast and this will chase the winter blues away!!


Enjoy the New Year and Come Back Soon!

John