April Blomgren - Tantalizing Smoking Recipes: Nothing Like the Crunch and Juice of Freshly Smoked Foods
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So, this cookbook has so many tasty recipes to satisfy all you need.
Here, Ill take you into the world of smoking that you never see before. Ill share the recipes that have been a win to me, my family, and loved ones from the past three years. We love to smoke food! And as a tradition to us, gathering in the outdoors on the weekends with various shades of barbecued foods is our way to crown the week with joy.
Therefore, if there is any time in history to be sharing such amazing recipes with you, it is now!
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Tantalizing Smoking Recipes
Nothing Like the Crunch and Juice of Freshly Smoked Foods
BY
April Blomgren
Copyright 2020 April Blomgren
No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author.
All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book
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Author Page: https://www.amazon.com/author/april-blomgren
Table of Contents
Whats the best way to smoke foods to perfection? Is the right rub to use, accurate cooking time, or food type that gives you the best?
While these answers may call in a YES, the real deal for smoking foods to perfection is the passion and excitement that you pull into the art from within. All else then serve as rules to follow, and there, you have some of the crunchiest and juiciest foods that you have ever made.
These recipes guide you into making the best-smoked foods. Ill share the details of the ingredients and the cooking processes to you for making the best dishes.
The foods span across the use of different meats, seafood, and vegetables to ensure that your platter is always full. They are fantastic enough to compliment a wide range of dishes yet easy to make.
I know your mind and tongue may be calling for a start already, so I will instead have you pick your first preferred recipes and jump right into them.
Meanwhile, before you begin, make sure your smoker is cleaned, oiled, and prepared for the task ahead. It is going to be a fun-bum ride, and we will need your smoker in its best shape to get the job done.
Ready? Lets hit it!
This one will satisfy everyone with a barbecue. It is a classic from Texas, and we cant get enough of its well-seasoned strands.
Serving: 15 to 18
Prep Time: at most 24 hours
Cook Time: 8 hours
Ingredients:
For the spice rub:
- 1 Tbsp mustard seeds, ground
- 1 Tbsp dried oregano
- 3 Tbsp ancho chile powder
- 2 Tbsp salt
- 1 Tbsp allspice, ground
- 1 Tbsp celery seeds
- 1 Tbsp paprika
- 1 Tbsp black pepper
- 1 Tbsp coriander seeds, ground
- 1 Tbsp garlic powder
For the meat:
- 8 - 10 lb. brisket, untrimmed
- 3 cups oak wood chips soaked in water for at least 1 hour
- 2 cups apple juice, in a spray bottle
Instructions:
1. Mix all the spice ingredients in a medium bowl and rub the meat all sides with the spice mixture. Wrap the meat with plastic wrap and marinate in the refrigerator for 4 to 24 hours.
2. An hour before smoking, remove the brisket from the refrigerator and the plastic wrap.
3. At the same time, preheat the smoker to 225 F with hardwood charcoal and a few handfuls of the soaked oak wood.
4. Place the meat (fat side up) on the grate, close the smoker, and cook for at least 4 hours while opening the lid every 1 or 2 hours and spraying the meat with apple juice. Also, pour some apple juice in the water pan while cooking.
5. When the brisket reaches an internal temper of 165 F to 170 F, wrap the meat in foil and cook further for another 3 to 4 hours or until the meat reaches an internal temperature of 185 F.
6. Remove the brisket from the grate, allow sitting for 20 minutes, and slice afterwards.
7. Enjoy with toasts, pickles onions, and your favorite BBQ sauce.
We all love duck confit, dont we? However, sometimes, taking raw pieces of duck meat and smoking them up into the burger-worthy meats is the best way to out the right flavors from your duck.
Serving: 15 to 20
Prep Time: 35 mins
Cook Time: 4 hours
Ingredients:
- 1 tsp granulated sugar
- 1 tsp salt
- 1 tsp raw sugar
- 1 tsp dried thyme
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried rosemary
- 4 duck legs
Instructions:
1. In a medium bowl, mix all the spices and sugars, and rub the mixture all over the duck legs. Allow sitting while preheating the smoker.
2. Preheat the smoker to 225 F and smoke the meat (bone side down) for 4 hours.
3. Transfer the meat to a clean, flat surface and allow sitting for 30 minutes.
4. Remove the skin from the duck, reserve the crispy parts and then, using a fork, pull the meat into strands. Chop the crispy skin and to the strands.
5. Use the meat on sandwiches, burgers, salads, etc.
I wouldnt write a smoking cookbook without the good old recipe for salmon. This recipe is a classic that everyone loves to eat them with salads, sandwiches, stews, and soups. If youre ready, get your piece of salmon, and lets go.
Serving: 20 to 30
Prep Time: 26 hours
Cook Time: 3 hours
Ingredients:
- 1 cup salt
- cup granulated sugar
- 1 Tbsp crushed black peppercorns
- cup dark brown sugar
- 2 large salmon fillets, bones removed
Instructions:
1. In a small bowl, mix all the spices and give the salmon a rub with the mixture on both sides. Wrap tightly in foil and sit the fish on a baking sheet. Place a heavy object on the fish and refrigerate for 12 hours. Flip the fish after 12 hours and refrigerate further for 12 hours.
2. After, remove the fish from the fridge, rinse thoroughly to remove the spice rub, pat dry with a paper towel, and allow sitting until the fish dries.
3. Preheat the smoker to 160 F with hardwood chips or sawdust and smoke the fish between a temperature of 150 F to 160 F until its thickest past reaches an internal temperature of 150 F.
4. Remove the fish from the grate, cut into small pieces, and serve immediately.
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