Smoked Brisket

Smoked Brisket

This smoked brisket recipe is coated in spicy mustard and a mesquite seasoning, then slow cooked for 15 hours on the Big Green Egg. Smoked Brisket 2014-03-30 09:10:03 Write a review Save Recipe Print Ingredients One 14-pound USDA prime beef brisket 1 bottle Guilden's spicy brown mustard MESQUITE BBQ RUB 4 ounces Lawry's seasoning salt 2 1/2 teaspoons paprika 2 tablespoons chili powder 1/2 teaspoon cayenne pepper 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon ground dry mustard 1/4 teaspoon ground cloves 1/4 teaspoon dry mesquite flavored seasoning mix 1-1/4 teaspoons garlic salt 1/2 teaspoon black pepper 3 1/2 tablespoons packed brown sugar Instructions Coat brisket liberally with the spicy mustard, then cover on both sides with Mesquite BBQ rub. If you don't want to bother making a homemade rub, just buy some at the store that you like. Smoke the brisket at 220 F for 15 hours, or until it reaches an internal temperature of 195 F. (Plan on smoking a brisket 1 1/2 hours per pound of meat.) Remove from smoker, and let rest 15-30 minutes before slicing. Serve with cole slaw and barbecue sauce on hoagie rolls. Outdoor Cooking in the Elements...
Peppered Smoked Salmon

Peppered Smoked Salmon

In this video tutorial, me and my friend Jason Hill of “Chef Tips” show you how to make peppered smoked salmon on the Big Green Egg. Here in California, you can buy wild salmon at grocery stores like Whole Foods or Santa Monica Seafood. Peppered Smoked Alaskan Salmon 2014-03-30 11:00:02 Write a review Save Recipe Print Ingredients 1 large filet wild Alaskan Coho salmon, skin on Fresh cracked pepper Marinade 2 cups soy sauce 1 cup water 1/4 cup brown sugar 2 teaspoon salt Instructions Mix together marinade ingredients. Marinate salmon filets overnight in Ziplock bag or casserole dish. Drain marinade and coat each filet liberally with fresh cracked pepper. Set smoker to 220F. Soak applewood chips in water for 45 minutes, then add to the hot coals. When smoker is to temperature, place fish on grill. Cook until fish reaches an internal temperature of about 150 F. Let cool and serve on crackers with cream cheese. Outdoor Cooking in the Elements...
Smoked Cajun Turkey

Smoked Cajun Turkey

We made this smoked turkey recipe on the Big Green Egg for a party in Laguna Beach, and it was huge success. Smoked Cajun Turkey 2014-03-30 09:19:11 Write a review Save Recipe Print Ingredients 1 turkey (10-pound or more) Bad Byron's Butt Rub Clone 16 tablespoons kosher salt 16 tablespoons fresh cracked black pepper 8 tablespoons onion powder 8 tablespoons garlic powder 8 teaspoons chipotle powder 16 teaspoons paprika Creole Butter Injection 1 pound butter 1 can beer 1 teaspoon cayenne 1 tablespoon your favorite BBQ rub 1 tablespoon paprika 1 tablespoon sea salt 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon dry mustard 1 tablespoon freshly ground white pepper 1 tablespoon freshly ground black pepper Instructions Butt Rub Clone Directions: Mix well and store in a Ziplock bag or Tupperware container. Creole Butter: Melt butter, then stir in the rest of the ingredients over low heat. Let cool and use in your turkey injector. Set smoker temperature to 300-375 F. Inject the thawed turkey with the creole butter marinade under the skin of the breast and legs. Try not to poke too many holes or it will seep out. Apply a liberal amount of butt rub all over the turkey, patting down into the skin. Flip the bird over, breast side down, and season with more butt rub. Cook in the preheater smoker, breast side down, for one hour. After an hour, flip the turkey breast-side up. Cook another 2-3 hours until it reaches a temperature of 161 F. Remove from grill and let the turkey sit 15-30 minutes, until it "carry-over cooks" to 165F. Slice...
Smoked Mahi Mahi

Smoked Mahi Mahi

We made this smoked mahi mahi recipe for a party, and it was a big hit. Eat it on its own, or make it into fish tacos. We cooked the fish on mesquite and cedar planks, then smoked them for 30-40 minutes at 220 F. Enjoy! Smoked Mahi Mahi on Cedar Planks 2014-03-30 09:21:52 Write a review Save Recipe Print Ingredients 4 filets of fresh mahi mahi Lemon Herb Marinade or Key West seasoning made from 8 teaspoons lemon pepper, 4 teaspoons thyme, 4 teaspoons basil. Fresh corn tortillas Shredded cabbage Fish Taco white sauce Fresh limes Instructions If not marinating in the lemon-herb marinade, rub a little olive oil on the fish and sprinkle liberally with the Key West dry rub. Smoke at 220 F for 30-40 minutes, or until fish is still moist but flaky and cooked. Make into fish tacos by placing in warmed corn tortillas and topping with shredded cabbage, fish taco white sauce and a squeeze of fresh lime juice. Outdoor Cooking in the Elements...
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