A quick clip on how to turn your goose breasts into delicious jerky with a Bradley Smoker
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Sunday, December 25, 2011
Monday, December 19, 2011
Smoking Salmon in Nome, Alaska (Part 1 of 4)
Part 1 of 4 on how to smoke salmon. Learn how to brine, smoke, and can salmon. This is a Sockeye (red) Salmon caught at the Pilgrim River near Nome, Alaska.
Friday, December 16, 2011
Nordic Ware Indoor Stovetop Kettle Smoker and Wood Roast...
For More Info or to Buy Now: www.hsn.com Get smokin' with the Nordic Ware Indoor Stovetop Kettle Smoker and Wood Roaster. Create the unmistakable great taste of smoked foods right on your stovetop when you use this portable smoker to... Prices shown on the previously recorded video may not represent the current price. View hsn.com to view the current selling price. HSN Item #303193
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Saturday, December 10, 2011
Wednesday, December 7, 2011
Smoked Italian Sausage - Bradley Smoker
How to smoke Italian Sausage on a Bradley Smoker.
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Saturday, December 3, 2011
Cooking on a Propane Grill
If you have always cooked over charcoal, cooking on a propane grill can be a bit of a challenge. Propane as a cooking fuel provides a few new challenges and differences from charcoal. Propane also has some unique benefits over charcoal. Propane burns clean, so you do not taste the fuel used to cook your food. Propane also provides for very easy cleanup. Finally, propane is easy to replace and is very cost effective.
One of the great advantages of cooking with gas is that you do not generally taste charcoal or charcoal flavored smoke in your food. There are times when you do want to taste the fire fuel, such as when you smoke food over low and slow heat; however, gas grills are generally not used for this purpose. Rather, gas grills are used to grill meat, vegetables, and even fruit and in most cases it is better to taste the fire but not the fuel.
Using a gas tank as the fuel for your grill also makes it very easy for you to clean up. You don't have to deal with smoldering charcoals and what do with them. If you are just grilling a few things, you likely only need to turn off the grill and hit it with a wire brush and cleanup is done. It just is not that easy if are using charcoal or wood; with these fuels you must do a lot of work to get the fire started, must wait a long time after the food is done for them to cool down, and then find a proper place to dispose of them without turning everything you touch black. Gas provides optimal convenience for grilling and cleanup.
Finally, propane is very cost effective. A tank can last for several months worth of weekend grilling at a cost of just to . Wood and charcoal can cost this much for just 2 to 3 grilling sessions. You must also store wood or charcoal and ensure that it doesn't get wet; you don't have this problem with a tank.
For most day to day grilling, gas grilling is the best choice for convenience and quality. There are certain cases where the flavor of smoked wood really enhances the food, but this is generally not done in day to day cooking and so gas is recommended. You can cook delicious and healthy meals on a gas grill and end up with very little cleanup work... the best of both worlds.
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Wednesday, November 30, 2011
Video Recipe: Best Smoked Chicken Wings Ever How To
Video recipe: how to smoke any chicken in a smoker with marinade. Chicken wings and beer can chicken. By sy West syWire.com
Sunday, November 27, 2011
Grilled Fresh Vegetables - How to Grill Eggplant
Eggplant is a really good vegetable to choose if you want to make grilled vegetables because it has a nice texture and flavor. It also blends well with all kinds of other ingredients. One of the problems with this ingredient is that it can be bitter and a lot of people make it once, decide it is bitter and never try it again. This is a shame because it is possible to prepare it in such a way that it will not come out like with the tart taste you might have found before.
Cut an eggplant into quarter inch rounds, and then put a colander inside a bowl or a deep-sided plate. Layer some of the rounds in the bottom of the colander and sprinkle salt over them.
Add another layer and sprinkle more salt over the rounds. Keep doing this until you have used the whole vegetable. Put a saucer on top, and then put something heavy on top of that. The aim is to drain the liquid out. Eggplant is dense and contains a lot of water; this is what holds the bitter flavor.
Cover the bowl with a cloth and leave it to sit overnight. If it is warm or if you have a large refrigerator, use that instead. Eight hours is the minimum time you should allow for this process, to get as much of the bitter juice out as you can.
You will get quarter of a cup to half a cup of salty purple liquid in the bowl, which you can discard. Toss the rounds in olive oil and grill them over a moderately hot grill for four minutes per side or until tender, then use them in any recipe you like or serve them as a side dish with some butter or a sauce.
Delicious Middle Eastern Grilled Eggplant Dip Recipe
This delicious dish is famous in India, Morocco and other countries. Roasted eggplants are combined with garlic, lemon, olive oil and sesame paste. Eggplants used to be dropped into the fire to cook in ancient days but these days it is easier to cook them on a grill.
Pierce the side of the vegetable with a barbecue fork and let them grill. As they grill the bitter juice drains out and by using a very hot grill you can cook this vegetable without having to salt and drain them overnight first.
Cook one pound of the vegetables until they are tender, then let them cool. Put the grilled eggplant in a covered bowl and let the steam lift the skins. Then peel them and discard the skin.
Put four crushed cloves of garlic, three tablespoons of lemon juice, two tablespoons of olive oil, two tablespoons of tahini (sesame paste), a tablespoon of paprika and a teaspoon each of salt and pepper in a food processor or blender.
Roughly chop the peeled eggplants and add them to the food processor, then process the mixture into a smooth paste. Transfer it to a serving dish and drizzle a tablespoon of olive oil over the top. Serve this delicious dip with toasted pita bread pieces, fresh cut vegetable crudites or chips.
Friday, November 25, 2011
Smokin Tex 1400 Pro Series Electric Bbq Smoker
!±8±Smokin Tex 1400 Pro Series Electric Bbq Smoker
Brand : Smokin TexRate :
Price : $589.00
Post Date : Nov 25, 2011 09:42:00
Usually ships in 2-3 business days
Smokin Tex 1400 Pro Series Electric BBQ Smoker. 1400. Stainless Steel Smokers. The Smokin Tex 1400 Pro Series Stainless Steel Electric Smoker is easy to use, just plug it in, put in the wood and food, shut the door, and set the temperature. Enjoy authentic old-fashioned pit barbecue and delicious natural wood smoked foods. Your food is slow cooked with exact temperature control from 100-250 degrees and will require no attention during cooking! This electric smoker features all stainless steel construction to survive the elements and double wall insulation to keep it cool to the touch. Controlled heat, combined with the no-draft cooking conditions produces a consistently moist and tender product. Smoker has five shelf positions and includes three 14 1/2 x 14 1/2 inch shelves for a maximum capacity of approximately 35 lbs. Comes equipped with a stainless steel drip pan, four caster wheels, cookbook, and instructions. Electric smoker requires 700W/10 amps/120V. Smoker Dimensions (in inches): 17 1/2 W x 21 D x 29 H (including wheels) 26 3/4 H (without wheels).
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Tuesday, November 22, 2011
Build A Cold Smoker
All you need to make a homemade cold smoker for smoking cheese and fish is a tin can, a new soldering iron, and a few smoker pellets.
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Thursday, November 10, 2011
Mouth Watering Smoker Recipes
Do you love the smell of delicious meat fresh off the smoker? It is juicy, tender, and perfect for the whole family to enjoy. The process of making the perfect meal starts with great smoker recipes. You must consider meat preparation, getting the right spices and seasonings, and the best sauce for your particular cut of meat. There are so many smoker recipes to choose from; choosing ones from an experienced bbq master is the best solution. Once someone has tried and tested many different recipes, they know what works best in different instances.
Smoker recipes usually have some kind of rub on the meats. Salt, pepper, chili powder, and brown sugar are very common ingredients. Always be generous when applying the rubs and spices to get the best flavor out of your meat. Start off with general smoker recipes and then you can customize them to suit your taste by adding favorite spices here and there. Experiment a little with different things to see what you like best.
When smoking meat, sauces are the other main ingredient. Tomato based or vinegar based sauces are the two main varieties of bbq sauce with smoker recipes. Depending on the geographic region you are from, the sauce varies. My personal favorites are the tomato based sauces. If short on time, you can just buy a bottle from the store.
Smoking meat is an art form when at its best. Many good books are written about the subject. Ones that are written by people who compete in competitions are best as they know the tried and true smoker recipes from experience. When you learn from the best, you are on your way to great bbq.
Saturday, October 29, 2011
Masterbuilt 20070910 30-Inch Electric Smokehouse Smoker, Black
!±8±Masterbuilt 20070910 30-Inch Electric Smokehouse Smoker, Black
Brand : MasterBuiltRate :
Price : $173.54
Post Date : Oct 29, 2011 13:20:27
Usually ships in 24 hours
Known for quality and innovation, Masterbuilt's cooking products set the standard. With a powder-coated steel outer body, Masterbuilt Electric Smokehouse comes with four smoking racks that allow ample room for turkey, sausage, chicken, ham, pork, fish, jerky, vegetables, and more. It is 100° to 275°F thermostatically controlled for a perfect temperature every time. It features a push-button precision digital control panel and an 0-24 hour digital timer with auto shut-off. It offers a safe and convenient side-loading wood tray. This Smoker has 100-percent insulation for energy-efficient cooking.
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