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Topics - gregbooras

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1
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

2
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.

3
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

4
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


5
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!

6
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

7
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

8
Poultry / 12 lb. Brined Turkey for the holidays
« on: December 30, 2016, 03:31:57 PM »
Got a great deal on a 12 lb. bird, so tomorrow its turkey dinner. I put the bird in the brine this morning and remove this evening for tomorrows smoke.

Ingredients:
1 12 lb. Butterball turkey all natural (smoke 250 degrees)

Brine:
2.5 gallons water
2.5 cups kosher salt
2.5 T garlic powder
2.5 T onion powder
1 T Italian seasoning
1 cup orange juice
1.5 cup apple juice

Wood:
1.9 oz. apple
.49 oz. cherry

Stuffing (used for flavoring):
Apple cut up
Lemon
Sweet Onion cut up

Brine turkey for 12 hours, remove the turkey from the refrigerator, drain rinse and then pat dry. Coat with yellow mustard and sprinkle with poultry seasoning. Place back in the refrigerator until you are ready to smoke.

Best Greg


9
Beef / 2nd Brisket Flat in my 3D- 260 Degrees!
« on: December 30, 2016, 01:09:11 PM »
After traveling in Texas last year, I noticed that a few of the old timers smoked their briskets much hotter than we do. With my first try I did my last brisket at 250 degrees and it was good, so this time I cranked it up to 260 degrees. The results were excellent and now I can start my briskets first thing in the morning and they will be done for dinner!

Brisket
6.7 lb. choice flat from Costco

Wood:
5.5 oz. Pecan

Quick Tender:
Apply and allow to sit for 30 minutes, rinse well and then pat dry & apply rub

Rub:
3 T Pickle Juice/3 T Yellow Mustard
Rub 7 Parts Black Pepper, 3 Parts Kosher Salt, 3 Parts Lawry’s, 1 Part Garlic

Directions:

Applied yellow mustard and then the rub, placed in refrigerator overnight
Place in smoker at 260 degrees with the fat side down.

Once it hit 195 degrees tested to make sure it is tender, removed from smoker.

Placed the brisket in pan covered with foil (added 1 cup Au Jus) placed back in the smoker at 160 degrees, until dinner time.

* Took 7.5 hours to come up to 195 degrees, excellent brisket.

Best Greg

10
Poultry / Smoked Jerk Chicken Wings
« on: July 05, 2016, 02:56:53 PM »
Last nights dinner was Wings and Coleslaw.

Smoked Beer Brined Jerk Chicken Wings Latest Version and the best so far!

Ingredients
10-12 chicken wings
2 T. Grace Jerk Seasoning
3-4 T. Olive Oil

Wood:
1.6 oz. Pecan
1.5 oz. Cherry

Brine:
24 oz. beer (2 bottles)
40 oz. water
6 T sea salt
½ cup brown sugar

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

Remove chicken from the refrigerator and 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.




Greg

11
Poultry / Two chickens in my 3D
« on: June 22, 2016, 03:39:40 PM »
Dinner tonight will be chicken, this is the first time I have tried chicken in the 3D. Since the 3D is so large I decided to do two chickens at once. One will be dinner tonight, the other I will use in my gumbo!

I brined for 4 hours, rinsed and then applied mustard and my rub. I placed the chicken uncovered in the refrigerator overnight. For wood I used 2.0 oz. cherry and .7 oz. pecan.

I just put them in the smoker, so hopefully around 6:30 we will be having smoked chickens.




Greg

12
Beef / Beef Plate Ribs in my new #3D
« on: June 22, 2016, 03:36:19 PM »
Yesterday, I did my first plate ribs in my new 3d.

I brined the ribs for 4 hours, applied Morton quick tender for 30 minutes rinsed and then applied rub and put in the refrigerator uncovered overnight.

In the morning I placed them in the smoker at 250 degrees with 3.2 oz. post oak and 1.5 oz. pecan for 8 hours. I then removed the ribs and placed them in a disposable foil pan, covered with foil and back in the smoker for 1 hour (smoker set to 150 degrees).

The ribs were very tasty, but could have gone longer. I noticed that Franklin pulls his around 203, so next time I will go a bit higher on the finish temp. Overall a good dinner along with some homemade beans and biscuits.

I saved the fatty part and will make burnt ends in the next day or so.





Greg

13
Model 3 & 3D - The Big Brother / Replacement probe/backup
« on: June 06, 2016, 03:44:04 PM »
I am interested in buying a second probe to act as a backup for my new 3D, but I could not find one on the stores page.

Anyone have a source for them?

Thanks Greg

14
Beef / Brisket Flat Second in my 3D
« on: June 05, 2016, 12:31:47 PM »
This was my second brisket in my new 3D, the first one, I smoked at 275 degrees and I had a few issues. The goal was to smoke it hotter than norm, thus speeding up the process. Some of the more well know BBQ places in Texas smoke in the range of 275-325 degrees.
I was planning on using a whole packer for this experiment, but Costco only had flats. So I picked out the best looking flat I could find and used that. This was the first time I did not either inject or brine the brisket. The end result was the best tasting brisket I have done to date. The pepper taste was spot on and the brisket was juicy.

Brisket
7.4 lb. choice flat from Costco

Wood:
1.5 oz. Kiawe
2.5 oz. Oak
1.6 oz. Pecan

Quick Tender:
Apply and allow to sit for 30 minutes, rinse well and then pat dry & apply rub

Rub:
3 T Pickle Juice/3 T Yellow Mustard
Rub 7 Parts Black Pepper, 3 Parts Kosher Salt, 3 Parts Lawry’s, 1 Part Garlic

Directions:

Applied yellow mustard and then the rub, place in refrigerator overnight
Place in smoker at 250 degrees with the fat side down.

When brisket hit 170 degrees I removed it from smoker, wrapped it and then returned to smoker. Dinner time was creeping up on me so I increased the smoker to 265 degrees. 

When the brisket hit 195 degrees , I removed it from smoker, placed it in a pan, and covered  it with foil.

Set the smoker to 160 degrees and  put  the brisket back in until dinner, which was two hours later.

* Took 9 Hours to come up to 195 degrees, excellent brisket.






Greg

15
Anything Goes!! / Perfect addon for your smoker (Compact Camp Table)
« on: June 02, 2016, 09:38:17 PM »
When I bought my new 3d I decided to go with the cart for the height. But what it was really was missing was a shelf in the front when you load and unload meat to the smoker.

The shelf needed to be able to be heat resistant and be tall enough and be able to hold whatever I was loading or unloading into the smoker.

I found almost the perfect solution.... the GCI OUTDOORS Compact Camp Table 20

Aluminum frame and heat-dissipating aluminum tabletop support up to 60 lbs.
Includes telescoping legs that allow this full-size table to fold compactly 20 x 18 x 24 (L x W x H) inches 4 lbs.13 oz.

You can buy the table at Dick's sporting goods or online at Amazon for $29.95

Greg


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