Smoking Meat (22 page)

1 gallon water

1 cup kosher salt

1 cup sugar

3 Tbsp maple syrup

2 Tbsp Tony Chachere’s Original Creole Seasoning (or any Cajun seasoning)

1 Tbsp Zatarain’s Concentrated Shrimp and Crab Boil (optional)

Combine the water and salt in a large stockpot set on medium-low heat until the salt is completely dissolved and the water is clear.

Add the remaining ingredients and allow the brine to come to a slow boil. Reduce the heat to low and let the brine simmer for about 15 minutes. Remove the brine from the heat and set aside to cool to room temperature. Place in the refrigerator and let it cool further to 39°
F
before using. For more on how to brine, see the
Smokeology
chapter.

Jeff’s Cajun Poultry Brine

I love using this all-purpose poultry brine, and it smells really nice while it simmers on the stove. This recipe is the result of me trying to come up with something a little different. I use the Zatarain’s Concentrated Shrimp and Crab Boil if I’m in the mood for Cajun-style turkey; otherwise, I leave it out.

2 gallons water

2 cups kosher salt

3 cups sugar

¼ cup Zatarain’s Concentrated Shrimp and Crab Boil (optional)

¼ cup coarsely ground black pepper

1 Tbsp dried rosemary leaves

1 Tbsp dried thyme leaves

¼ cup molasses

¼ cup white wine (not cooking wine)

¼ cup Worcestershire sauce

Combine the water and salt in a stockpot large enough to hold at least 3 gallons of water. Set on medium-low heat until the salt is completely dissolved and the water is clear.

Add the remaining ingredients. Allow the brine to simmer over low heat for about 15 minutes without boiling. Remove the brine from the heat and set aside to cool to room temperature. Place the brine in the refrigerator to cool further to 39°
F
before using. For more on how to brine, see the
Smokeology
chapter.

Jeff’s Turkey Leg Brine

I created this brine recipe especially for turkey legs. The red pepper flakes, Cajun seasoning, and Tabasco sauce really give it a special zing and take the turkey legs you’re used to eating to the next level of flavor. Simmering allows the oils from the red pepper flakes to leach into the brine. Feel free to simmer longer if you want a stronger flavor.

1 gallon water

1 cup kosher salt

¾ cup lightly packed light brown sugar

2 Tbsp garlic powder

2 Tbsp onion powder

2 Tbsp red pepper flakes

2 Tbsp Cajun seasoning (such as Tony Chachere’s Original Creole Seasoning)

2 Tbsp Tabasco sauce

1 Tbsp poultry seasoning

Place the water in a large stockpot set over medium-high heat. Add the salt and stir until it is dissolved completely and the water is clear.

Add the remaining ingredients and allow the brine to come to a slow boil before turning the heat down to low. Let the brine simmer for about 15 minutes. Remove the brine from the heat and set aside to cool to room temperature. Once cooled, place the brine in the refrigerator to cool further to at least 39°
F
. For more on how to brine, see the
Smokeology
chapter.

Mop for Beef or Pork

Many folks feel that you do not gain anything from spritzing or brushing a mop onto meat while it is in the smoker, but I have to disagree. Some of this sugary mixture will adhere to the meat and begin to caramelize in the heat for added layers of flavor. Be sure to apply the mop quickly so as not to hold the door of the smoker open any longer than necessary; about once per hour is plenty.

1 cup Dr Pepper

2/3 cup low-sodium soy sauce

1/3 cup extra-virgin olive oil

Add the ingredients to a plastic spray bottle for spritzing meat as it smokes. A few quick sprays every time you open the smoker, or about once every hour, will do wonders for brisket, ribs, Pork shoulder, and other meats. Be sure to shake the bottle well before each use to emulsify the oil into the mixture. Store leftovers in the refrigerator in an airtight container. Use within seven days for best flavor.

Jeff’s Mop Water

Okay, it’s a funny name, I admit that, but that’s what I started calling this concoction, and the name stuck. Although it’s just water, butter, and seasoning, it’s fantastic on almost any cut of beef—especially brisket. Applying this mop to brisket every hour or so adds tremendous flavor to the outside of the meat and keeps it nice and moist while it cooks. The butter is quick to solidify in the water, so keep the mop warm or microwave it for 20 to 30 seconds and remix it before each use.

1 cup water

½ cup (1 stick) butter

2 Tbsp Cajun seasoning (I recommend Tony Chachere’s Original Creole Seasoning)

Place the ingredients in a microwaveable dish and microwave until the butter is melted. Keep the mop warm and mix well before each use. Apply with a brush to the top, bottom, and sides of meat as it smokes.

Apple Butter Mop

Apple-flavored butter sprayed onto meat while it cooks not only sounds good, but tastes great. You can put this mop in a small spray bottle for easier application, or brush it onto the meat about once each hour or whenever you open the door of the smoker to add wood or turn the meat. This mop is particularly good on ribs and
smoked chicken breasts
.

½ cup (1 stick) butter

1 cup apple juice (or apple cider)

Melt the butter in the microwave. Add the apple juice and whisk together until well blended. For easiest application, pour the mop into a small plastic spray bottle so it can be spritzed onto the meat as it cooks. Microwave for a few seconds and shake to mix the ingredients before each use.

Abi’s Summer Succotash

My wife sautés fresh squash and zucchini every year as soon as they are in season. Her grandmother made simple succotash with fresh corn and lima beans, and this is a heartier take on that simple dish. The yellow squash and zucchini go into the dish unpeeled, so be sure to wash them thoroughly before slicing.

4 strips bacon

1 small red onion, chopped

2 cloves garlic, minced

16 oz bag frozen lima beans, rinsed in cold water and drained

16 oz bag frozen corn, rinsed in cold water and drained (or 2 cups fresh corn cut from the cob)

2 small yellow summer squash (unpeeled), sliced into medallions

1 small zucchini (unpeeled), sliced into medallions

Salt and coarsely ground black pepper to taste

In a large cast iron pan, fry the bacon over medium heat until crisp. When cooked, drain the bacon on paper towels. Remove all but 2 Tbsp of the bacon fat from the pan and set aside in case it’s needed later.

Add the onion and garlic to the remaining 2 Tbsp of hot grease, and sauté until the onion softens, about three to four minutes. Add the lima beans, corn, squash, and zucchini, and stir well. Sauté until the vegetables are tender, about 15 to 20 minutes. Add more bacon fat during cooking if necessary. Season with salt and pepper to taste, and crumble the fried bacon on top just before serving.

Smoke-Roasted Asparagus

I’m a big fan of asparagus, so I had to add at least one recipe that features this vegetable on the smoker. Balsamic vinegar gives it a nice tang that I think you will enjoy. Make sure to watch the asparagus carefully so you don’t overcook it; it should be a bit crisp when you bite into it. This recipe was sent to me by my friend Rob Wyman (RobInNY) at
www.smokingmeatforums.com
.