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Messages - gregbooras

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1
Pork / Re: Pork Belly Burnt Ends
« on: September 05, 2017, 02:31:19 PM »
Well done, these look excellent. I am traveling next week, but the week after, I plan to go looking for a belly!
Best Greg

2
Pork / Re: Pork Belly Burnt Ends
« on: September 04, 2017, 08:37:15 PM »
Just my 2 cents, but I always use a water pan.
Best Greg

3
Poultry / Re: Beer Brined Jerk Chicken Wings
« on: September 04, 2017, 08:35:02 PM »
Eric,
2 T olive oil
Best Greg

4
Poultry / Re: Beer Brined Jerk Chicken Wings
« on: September 03, 2017, 09:06:33 PM »
Hey Jim,

Yes you add the jerk seasoning with the oil and the mustard.
Best greg

5
Introductions / Re: Just received my #2
« on: September 03, 2017, 01:12:54 PM »
Welcome Chris for the  Appalachian mountains in Georgia.
My first smoker was a #2 and it served me well, right now I have 3d!
Best Greg

6
Pork / Re: Pork Belly Burnt Ends
« on: September 03, 2017, 01:09:47 PM »
These look great, I will look for the pork belly next time I am as Costco!
Best Greg

7
Poultry / Beer Brined Jerk Chicken Wings
« on: September 03, 2017, 01:05:01 PM »
Ingredients
12-24 chicken wings
2 T. Grace Jerk Seasoning (use 1 T for 12 wings)
2-3 T Yellow Mustard

Wood:
2 oz. Oak
Brine:
24 oz. beer (2 bottles)
40 oz. water
6 T  sea salt
½ cup brown sugar
Use a water pan!

Add chicken to the brine mixture and brine for 2 hours, remove from brine and rinse. Add olive oil and mustard into a one gallon bag, add chicken and mix until chicken is coated. Place in the refrigerator for 4 hours or more.

Remove chicken from the refrigerator place in smoker on the second rack slot from the top.  Smoke for two hours at 250 degrees, remove and then reverse sear for about 1-2 minutes per side on your grill.

I like it served with Duck Sauce or Sweet and Sour sauce. Tonight's dinner was wings, sweet and sour sauce for dipping, home made beans and scallop potatoes.

8
Anything Goes!! / Sweet and Sour Shrimp
« on: September 03, 2017, 12:58:31 PM »
The sauce
2 T Thai sweet chili sauce (you can add more if you like it hotter)
1/2 cup duck sauce
1 cup orange juice, you can also use pineapple juice 2 T Kikkoman Less Sodium Teriyaki Marinate Sauce
1 T rice wine vinegar
2 t cornstarch

The stir-fry
12 oz. of deveined shrimp (I like the larger shrimp 10 for this recipe)
1 cup sweet onion cut into chunks
1 cup sugar snap peas blanched (see below how to prepare)
1 T minced garlic
2 T coconut oil or olive oil (divided, for veggies and shrimp)
Sesame seeds (optional)

To make the sauce, combine all ingredients into medium bowl, mix well.
To make the stir fry, add 1 T oil to the large nonstick pan over medium heat. Once the oil is hot  add the onion and stir fry for 2-3 minutes, then add the peas and stir fry another 2 minutes, remove from pan and set aside.
Next add 1 T oil, once hot add the shrimp and the garlic and cook until the shrimp are pink and mostly cooked (about 2 minutes). Move the shrimp to the side add the sauce and then add the peas and the onion, reduce the heat and remove once the sauce thickens.
To blanch the peas, add them to a pot of boiling water for about 20 seconds, then remove and rinse with cold water (this helps to preserve color)

This can be served over rice or noodles. You can also add 1 cup green peppers.
Best Greg

9
Beef / Re: 2nd Brisket Flat in my 3D- 260 Degrees!
« on: August 30, 2017, 12:49:46 PM »
Looks tasty Greg! I have to try mine at a higher temp. Thanks for sharing.

Thanks Bob!
Best Greg

10
Introductions / Re: New to me used Model 1
« on: August 20, 2017, 09:27:02 AM »
Erik,
For you first brisket it looks good. Left over brisket also makes great tacos and I like to use it for my bbq pizzas.
Best Greg

11
Sauces / Re: "Georgia Gold" BBQ Sauce
« on: August 20, 2017, 09:25:21 AM »
Joe,
Your mustard recipe looks excellent, I have added it to my file and will use on my next set of ribs!
Best Greg

12
Beef / Re: Brisket on
« on: August 20, 2017, 09:22:24 AM »
Hey Dale,
I am glad your brisket turned out great!
Best Greg

13
Appetizers and Side Dishes / Brunswick Stew with smoked Prime Brisket
« on: August 08, 2017, 04:03:41 PM »
I decided to make good use out of my leftover brisket and I added it to my Brunswick stew recipe. My wife said this was my best batch yet (normally I use smoked pork).

Brunswick Stew
Ingredients
2 T unsalted butter
1 sweet onion diced
1 t minced garlic
½ cup mini sweet peppers (seeded and chopped)
6-7 small red potatoes skin on (microwave for 3 minutes and then cut potatoes into ½ chunks, bite size)
1 (28 oz. whole peeled tomatoes with juice)
¼ t ground pepper
1 T hot sauce (I used Cholula Chipotle)
3 cans large butter beans (drained and rinsed, I like Joan of Arc)
40 oz. chicken stock (Kirkland Organic)
1 lb. package of frozen corn
8 oz. smoked chicken (cut up into 1” chunks, I used Costco chicken for this)
8 oz. smoked brisket (cut up into 1” chunks) – you can also use pork
1 T crumbled bacon
1 T Worchester sauce
2 t BBQ seasoning
Directions
Add butter to large pot and over medium heat add onions, garlic and sweet peppers. Sauté until the onions are translucent about 10 minutes. Next add all ingredients except the pork and the chicken, bring to a boil and then simmer for 90 minutes or until the potatoes are almost tender.
Next add the pork and chicken and continue to simmer for another 45minutes. Add salt and pepper as desired. 
Remember this is stew and should be on the thicker side, if needed smash some of the potatoes or add starch or flour to thicken.
Who created Brunswick Stew?
Southerners love to debate the origins of Brunswick stew. Virginia, Georgia and North Carolina all claim to be its birthplace, but the truth most likely is that it originated with Native Americans.
1828 - In Brunswick, Virginia, Dr. Creed Haskins, a member of the House of Delegates from 1839-1841, took a group of friends on a hunting expedition on the banks of the Nottaway River. While off hunting, his slave and camp cook, known as Uncle Jimmy Matthews, resourcefully rounded up some squirrel and cooked it up into a thick soup with onions and stale bread. Upon return, the cold and starving hunters were hesitant to try the stew with squirrel meat, but their hunger won out. They liked the thick warm stew so much that they asked for seconds and thirds! This concoction was known as the first Brunswick Stew. It is rumored that Jimmy Matthews was asked to recreate his stew cooked in a large pot for a political rally for President Andrew Jackson.
1862 - First published recipe for “Virginia Stew” in the Southern Recorder of Milledgaville, Georgia


14
Beef / Re: Costco 14 lb Prime Brisket
« on: August 08, 2017, 04:00:21 PM »
Hey Bill,
I will see what I can come up with :)
Best Greg

15
Guide to Smoking Times, Temps, Woods / Re: Wood size question
« on: August 07, 2017, 09:43:00 PM »
Hey Ron,
The important thing here is to use a scale. With this smoker, less wood is better!
Best Greg

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