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Topics - gregbooras

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Appetizers and Side Dishes / Pickled Eggs Sweet and Spicy
« on: January 07, 2018, 04:37:01 PM »
Last month I bought a gallon gar of Famous Dave's Signature Spicy Sweet and Hot Pickles. Found them at Costco for less than $6.00 and they are the best. They are sweet and have just a touch of heat. Heck I am using them instead of pickle relish and they are excellent for grilled cheese sandwiches.
The juice is also excellent and really good for you, I have been using pickle juice for brisket, but thought hey what about using it for pickled eggs.

Any way I saw a few recipes on internet that used pickle juice to pickle eggs and thought, wow how about sweet and spicy pickled eggs....

Note the picture only shows 9 eggs, I had to boil a few more.

Here is the recipe:
1 Liter Jar (32 oz size)
12 medium - large eggs (boiled and peeled)
2 cups of Famous Dave's pickle juice

Add eggs to jar, add juice, put in the refrigerator and wait a week for the first test!

*Note when you first put the eggs in the brine they will float. But after two days, as they start to take on the brine they submerged completely.

Best Greg

Anything Goes!! / Happy New Years
« on: December 31, 2017, 05:26:45 PM »
From my family to your's, may 2018 bring you health, joy and prosperity!
Best Greg

Appetizers and Side Dishes / Smoked Pickled Sauage
« on: December 31, 2017, 04:17:35 PM »
This will be my first shot at the smoked pickled sausage. After reading 30+ recipes, I put together a recipe that looked like it would be good. If this works well I may also pickle some eggs and next time smoke the sausage in my 3d!
Now I just have to wait 5 days to see what the result is.

Smoked Pickled Sausage

13 oz. Roasted Garlic Smoked Sausage (Kiolbassa Smoked Meat - Texas) sliced 1” chunks
½ sliced sweet onion (then cut in half again)
1 ½ cups apple cider vinegar
½ cup water
1/3 cup brown sugar
2 t. pickling spice
1 t crushed red peppers
1 t minced garlic
1 t sea salt

Clean a 32-oz. jar and lid and set aside. Slice the sausage into 1” chunks and then slice the sweet onion. Add some onion to the jar then sausage and the repeat.

Next add the remaining ingredients into a saucepan and bring to a boil. Reduce the heat stir and then simmer for 10 mins. Remove from burner and allow to cool for 20 minutes. Pour the liquid over the sausage and onions. If there is still room in the jar top off with additional apple cider vinegar.

Place in the refrigerator and leave alone for at least 5 days, this will keep in the refrigerator for about 2 months.

Poultry / Smoked chicken wings with Jerk & Texas BBQ Rub!
« on: December 30, 2017, 11:16:15 AM »
I used wings from Costco and I think they were the best yet. They were juicy and had just the right amount of heat!

36 chicken wings
1 T. Grace Jerk Seasoning
3 T. Olive Oil
3 T. yellow mustard

Texas BBQ Rub

1-gallon water
1 cup kosher salt
½ cup brown sugar

2 oz. pecan

Brine the chicken for 3 hours in the refrigerator, remove and then rinse. Combine Jerk seasoning, olive oil and mustard in a 2-gallon zip lock, add the chicken and put in the refrigerator overnight.

When you are ready to smoke, remove the chicken and place on the smoking rack. Sprinkle the top of the chicken with the BBQ rub (I just do one side, if you want it a bit hotter you do both sides).

Place in smoker at and smoke at 250 degrees for 2 hours, pull and place on a hot grill for about 3-4 minutes per side, until crispy. 

Desserts / Molasses Cookies!
« on: December 23, 2017, 10:59:50 AM »
These are easy to make and stay a bit soft in the center. Great with coffee, tea or even beer :)

Molasses Cookies
•   1 ½ stick unsalted butter
•   ½ cup super
•   ½ cup brown sugar
•   1 egg
•   ¼ cup molasses
•   2 ¼ cups AP Flour
•   2 t baking soda
•   1 ½ t cinnamon
•   1 T ground ginger
•   ½ t sea salt
•   ½ t ground cloves
•   1 ½ t vanilla

¼ cup sugar used to roll the cookies in.

Preheat the oven to 350°F. Line two baking sheets with parchment.

In a bowl, using a hand mixer cream together the butter, sugar, vanilla and then beat until light and fluffy, 3-5 minutes. Add the egg to the mixture until thoroughly incorporated. Beat in the molasses.

In a large separate bowl, whisk together the flour, baking soda, cinnamon, ground ginger, salt and ground cloves. With the mixer running, slowly add the dry ingredients to the mixture until completely incorporated. Place in the refrigerator for 30 minutes.
Using a cookie scoop or 1 T spoon, scoop and then roll into a ball, roll in sugar and then place on the parchment-lined cookie sheet. Space the cookies at least 2-3 inches apart and then lightly flatten with a bottom of a drinking glass. Bake the cookies until set, about 10-12 minutes and then place on a cooling rack.

This will make 50 cookies.
Best Greg

Toppings - "No Boundries!" / Big Mac Pizza
« on: December 23, 2017, 10:33:50 AM »
*Note I have been making my own pizza dough for over 30 years. I have tried par-baked crusts and I have always been disappointed until now. I found Brooklyn Bred Pizza Crusts at my local Publix grocery store and it is a amazing. The photos below are with that crust, check out your local grocery store to see if they carry the brand, they have been making pizza dough since the 1930's, using 00 flour.
*Note since this is a par-baked crust, I baked the pizza at 450 degrees.

½ lb. ground beef (add to pan with some salt pepper, cook until done and then drain and allow it to cool).
3 oz. grated mozzarella cheese
3 oz. grated cheddar cheese
¼ cup chopped sweet onion
¼ cup chopped sweet dill pickles
1 ½ cup shredded lettuce
Sesame seeds

French Dressing & Big Mac Sauce

Big Mac Sauce:
½ cup mayonnaise
2 T French dressing
6 t sweet pickle relish
2 T finely minced sweet onion
1 t apple cider vinegar
1 t sugar
1/8 t sea salt
12” pizza skin

Preheat pizza stone in oven at 500 degrees for one hour. Stretch pizza skin to 12” diameter, brush some water on the rim of the crust and top with sesame seeds. (If using baked crust, you can cook on a rack at 425)

Next lightly spread French Dressing sauce on the pizza skin. Add meat, then onions, then cheese and finish with the dill pickles.
Bake for 6-9 minutes until the cheese is melted (check bottom, don’t burn) remove from oven and then cool on a rack for 4-5 minutes.  Apply Big Mac Sauce and then top with lettuce, then sprinkle with sesame seeds.

Pork / Baby Back Ribs - Vietnamese-Style
« on: December 23, 2017, 10:24:23 AM »
1-2 racks Baby Back Ribs

Marinade Makes 2 Cups:
6 T BBQ sauce
2.5 T Fish Sauce
2 T Key Lime Juice
2 T Moore’s Marinade (you can use soy)
6 T Brown Sugar
2 T Tamarind – Date Sweet & Sour Sauce
5 T Ketchup
3 T Apple Juice
2 t minced garlic
1 t ginger paste
1 T rice vinegar
½ t onion powder
1 T honey
2 T lemon grass cut up very fine (you can also use the paste)

3 oz. Kiawe

235 degrees

Add all ingredients into a small sauce pan mix well and simmer over low heat for 20 minutes. Place ribs in 2-gallon zip lock bag along with 1.5 cups (reserve ½ cup) of the marinade and place in the refrigerator for 2 hours.
Smoke for 5 hours, remove from smoker and then apply left over marinade. Please back in the smoker for 30 minutes. Remove, cut and then sprinkle with sesame seeds.

Anything Goes!! / Happy Thanksgiving Guys!
« on: November 22, 2017, 04:57:55 PM »
Just put my 14 lb bird in the brine.

From my family to yours - Happy Thanksgiving!

Hey Guys,
My 3d is now about 1.5 years old and the cover is shot. I looked on the Smokin-it site but did not see a replacement cover that would fit the 3d and also cover the Stephanie Cabinet below.
Any thoughts of a cover that will work?
Best Greg

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

2 oz. Oak
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.

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

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
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
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

Beef / Costco 14 lb Prime Brisket
« on: August 05, 2017, 02:29:51 PM »
I was in Costco a few weeks ago and I was luck enough to snag a 14.4 lb prime brisket for $45.00.

I applied yellow mustard and pickle juice and then hit it with my rub. Put it in the frig for 10 hours and pulled it around 9:00 pm to put in the smoker. It used 6 oz. of pecan and set the temp to 225 degrees.

I woke up early in the morning (4:00 am) and decided to see how things were going. At first I thought no way, but the temp said 200 degrees on the brisket. I doubled checked with my thermoworks and yet it was 200!

I was expecting that the brisket would not be done until 11:00 or noon, but it was done. I pulled from the smoker and added some au jus covered with foil and placed back in the smoker at 160 degrees. I decided to pull it at 8:00 am and put it in the frig until dinner. I reheated the brisket at 250 degrees until it hit 160. Pulled let it rest and then sliced up for dinner. It was a bit over cooked (thin slices fell apart to easy), but the taste was amazing.

Dinner was brisket, Texas toast and homemade coleslaw!

Best Greg
I cut up the rest and will make BBQ pizza and BBQ sandwiches!

Anything Goes!! / Big Thanks to Steve - Smoker back in business
« on: August 05, 2017, 02:20:11 PM »
I just wanted to thank Steve for his excellent customers service. I had an electrical problem on my 3D and he not only help diagnose the problem but got me the repair parts super fast.

Best Greg

Anything Goes!! / Happy New Years and all the best for 2017
« on: December 31, 2016, 08:52:07 AM »
Hey Guys,

2016 turned out to be a crazy year and yes The Rumors of My Death Have Been Greatly Exaggerated :)

My wife and I sold our house in Florida and we purchased a cabin in the Blue Ridge mountains in Georgia. I then made another life change and quit my 12 year job as V.P. of sales. Life is to short not to have fun and after 12 years, it was time. We enjoyed the summer hiking and just getting the new place setup the way we like it. Anyways, I took a great job as National Sales Manager for a technology company and after four months finally feel I am back on track.

Last week I did my first brisket here at the new house and today the first turkey in my 3D!

Happy smoking friends.

Best Greg

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