-Begin Recipe Export- Title: Using a Weber Grill As a Smoker Keywords: BBQ, E/Bass, Grill, Smoker, Tips From : Michelle Bass, Sun 12 Mar 95 19:02, Area: COOKING Source: "Marinades" by Jim Tarantino How to use a Weber grill as a smoker: With a kettle grill (or any covered grill) and a wok, you can get that real smokehouse flavor at home. The advantage is that your meat and poultry will retain much more moisture, and they can be seasoned with the smoky aromas of hickory or mesquite. Here's how to start. What you'll need is a kettle (Weber) grill, a Chinese wok with a lid, but without wooden handles, and a charcoal chimney that will enable you to load the grill with smoking coals. The chimney is available in most cookware stores and some hardware stores. It's inexpensive and worth its weight in gold. You'll need some trimmings of hickory, mesquite, alderwood, or any of the fruit woods. The trimmings should be soaked in water for at least 30 minutes before you add them. Remove the top grill or grate from the kettle and place the wok in the middle of the bottom charcoal grate. Cover the wok with its lid and add the coals around the outside of the wok. Here's where the charcoal chimney really earns its keep. It's easier and faster to start your coals in the chimney and pour them around the covered wok than to get them lit in the grill at this point. Remove the lid from the wok and fill the wok about 2/3 full with your basting liquid. You can really be creative by adding any leftover marinades, apple cider (if you're smoking a pork loin or turkey), orange juice for duck, red wine for beef, etc. When the charcoal is ash gray, add the wet smoking woods, replace the top grill, and position your meat or fish directly over the wok. Cover the grill with its lid and follow the instructions for indirect cooking times with your covered grill for various types meats and fish. This method is called "indirect" because the food is never placed directly over its heat source. Finally, a safety tip: When you remove your succulent, marinated creation from the grill or smoker, don't put it back in the container in which you marinated it because bacteria are still present. Either clean the dish thoroughly and keep it warm in the oven until serving time or simply get another dish. Protect yourself. -End Recipe Export- -Begin Recipe Export- Title: Smoker Chart Keywords: BBQ, Charts, F/RECIPE-3, Smoker, Text Source: File/RECIPE-3 FOOD WEIGHT WOOD CHUNKS TIME TEMP. DONENESS Beef roast 3-4 lb. 4-6 5-6 140 rare Beef roast 5-7 lb. 4-6 6-7 160 medium Beef roast 8-10 lb. 4-6 7-9 170 well done CHICKEN Cut up 2-10 lb. 4-6 4-5 180 well done Whole 2-10 ib. 4-6 5-6 180 well done Hens 5-15 lb. 4-6 6-8 180 well done FISH Filets Full grill 1-2 2-3 Fish is done Steakes Full grill 1-2 2-3 when it flakes Whole 1-2 2-3 2-3 easily with Whole 4-5 2-3 3-5 a fork. HAM Pre-cooked any size 2-3 3-5 130 well done Fresh 10 lb. 4-6 7-9 170 well done Fresh 15-18 lb. 4-6 10-12 170 well done LAMB Leg or shoulder 10 lb. 4-6 5-7 160 medium Roast 5-7 4-6 5-7 180 well done PORK Chops 1" thick 6-8 1-2 3-4 170 well done Roasts 3-5 4-6 3-5 170 well done Roasts 5-7 4-6 5-7 170 well done Roasts 8-10 4-6 7-9 170 well done Ribs 5 lb. 4-6 4-6 170 well done TURKEY Whole 8-12 4-6 7-9 185 well done Whole 12-15 4-6 8-9 185 well done Whole 15-18 4-6 10-12 185 well done ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Water pan full. Charcoal pan full for any times over 3 hrs. Use temp. gauge in lid for temperature. Beer, wine, cidar, cola, lemon or lime juice or barbacue sauce and smoke seasoning may be use in the water pan. -End Recipe Export- -Begin Recipe Export- Title: Al's Smoked Salmon Keywords: BBQ, E/Pierce, Fish, Salmon, Smoker From : Joann Pierce, Thu 05 Jan 95 20:00, Area: COOKING Salmon fillets, cut into 2" widths Mixture of 1 part plain salt (no iodine) and 2 parts brown sugar In a large ceramic or stainless steel bowl layer in salmon and salt/sugar mixture; pat mixture around all the pieces of salmon. Cover the salmon with a plate that is smaller than the bowl and weight down with something heavy. I use 2-liter plastic pop bottles. Let brine in the frig for at least 24 hrs. The juice from the fish makes the brine liquid. Remove the salmon pieces from the bowl and rise well in running cold water. Lay out on paper towels, skin side down and pat dry. Allow to air dry for an hour; a glaze will form on the salmon. Place salmon in the smoker with small spaces between the pieces. If you are using a Little Chief or similar smoker, use just three pans of wood for the smoke. The fish can absorb just so much smoke and three pans is certainly enough. Continue to apply the smoker heat until the salmon is firm to the touch. Cool and store in zip-lock bags in the frig. Don't worry about how long the smoked salmon will keep. It will be gone long before it turns off. (licking fingers) -End Recipe Export- -Begin Recipe Export- Title: Barbecued Lamb Chops Keywords: BBQ, E/Stockett, Lamb, Smoker Servings: Source: From : Pat Stockett, Thu 11 Aug 94 05:03, Area: COOKING lamb, smoker, Earl 6 loin or rib lamb chops 2 apples, peeled and ground 1 med. onion, chopped 2 tbs green pepper, chopped 2/3 cup catsup 1/4 cup butter 1/2 tsp salt 1/4 tsp pepper Trim excess fat from chops. Combine remaining ingredients in a saucepan and boil 5 minutes. Cool sauce and spread liberally over chops. Place chops on smoker grid and brush with sauce. Brush chops with sauce after smoking and serve sauce hot with chops. CHARCOAL: Use 5 lbs. charcoal, 3 quarts hot water, 2 wood sticks, and smoke 1-2 hours. ELECTRIC: Use 3 quarts hot water, 2 wood sticks, and smoke 1-2 hours. GAS: Use 3 quarts hot water, 2 wood sticks, and smoke 1-2 hours. -End Recipe Export- -Begin Recipe Export- Title: Barbecued Pork Keywords: BBQ, E/Wagoner, Meats, Smoker From : Michael Wagoner, Sun 21 Aug 94 21:57, Area: COOKING 2 Pork Loin, 2 lbs each, tied Salt Pepper, freshly ground Preheat oven to 500. Rub the pork loin with the salt and pepper. Place on rack in roasting pan. Bake for 15 minutes, immediately turn oven down to 250. Bake for additional 5 hours, turning meat every hour. At end of oven time, remove to barbecue or smoker. Smoke over hickory chips for 15 to 30 minutes. Slice and serve with barbecue sauce. Source: Craig Claibourne's Southern Cooking Provided by: Michael Wagoner This was really succulent and had a marvelous flavor. Enjoy! -End Recipe Export- -Begin Recipe Export- Title: BBQ Dry Rub - 12-22-91 Keywords: BBQ, E/Skelly, Master mix, Smoker Servings: 1 servings From : Frank Skelly, 04-20-94 23:53, Area: COOKING 1 tb Chile, ground, New Mexico 6 -4 2 ts Paprika, Hungarian 1 ts Cumin, powder 1 ts Coriander, ground 1 ts Salt 1 ts Onion powder 1 ts Garlic powder 1/2 ts Mustard, dry, coleman's 1/2 ts Pepper, black, freshly -ground 1/2 ts Thyme, leaves, dried 1/2 ts Curry powder 1/2 ts Allspice, ground Mix all ingredients. Rub on meat and refrigerate the night before smoking. Comment: Consider halving the chile for a milder rub. Source: Overton Anderson Date: 1993-09-2 Posted from the Echo's Library 04/20/94 by Frank Skelly -End Recipe Export- -Begin Recipe Export- Title: Best Ever Baked Beans Keywords: BBQ, Beans, E/Bass, Picnic, Smoker From : Michelle Bass, Sat 04 Mar 95 13:53, Area: COOKING Servings: 8 to 10 Source: "Cook'n Cajun Water Smoker Cookbook" by Sondra Hester (published in Shreveport, Louisiana) 5 lbs. pork and beans - canned (actually 4 to 5 lbs.) 1/2 cup onion - chopped 1/2 cup celery - chopped 1/3 cup bell pepper - chopped 2 Tbsp mustard - prepared 1/2 cup molasses 1 tsp Worcestershire sauce 3 drops Tabasco - actually 3 to 4 drops 1/2 cup barbecue sauce - bottled or homemade (see recipe) 1/2 cup catsup 2 strip bacon - uncooked and cut in half Combine all ingredients, except in bacon, in large ovenproof container. Lay bacon strips on top. Place on smoker grid and smoke for 2 to 2-1/2 hours. Note from me: If you don't have a smoker, you can cook at about 350F for about 45 minutes to 1 hour, until the bacon is curling. Better flavor in a smoker, but divine beans without! This is undoubtedly one of the best baked bean dishes we've ever tasted. Easy to make and no tending necessary. You can have ribs smoking on the bottom rack and beans on the top rack. Add garlic bread and coleslaw, potato salad or macaroni salad and you've got a Super Bowl party, bowl game or Monday Night Football dinner! Fred Towner: This is very similar to what I used to make, except I used to use dry mustard and in place of the molasses I used to use maple syrup. -End Recipe Export- -Begin Recipe Export- Title: Better Than Store Bought Bacon Horseradish Dip Keywords: Appetizers, Bacon, BBQ, Dips, E/Stockett, Horseradish, Smoker From : Pat Stockett, Mon 17 Oct 94 06:29, Area: COOKING Source: Smoke & Spice - "Cooking with Smoke, the Real way to Barbecue, on your charcoal Grill, Water Smoker or Wood Burning Pit" by Cheryl Alters Jamison and Bill Jamison. The Harvard Common Press, 1994; ISBN 1-55832-060-1 (cloth) --- ISBN 1-55832-061-X (paper) 1 cup sour cream 1 Tbsp. plus 1 tsp. prepared horseradish 1 slice from a medium onion, about 1/3 inch thick Oil, preferably canola or corn 3 to 4 slices bacon, chopped 2 ounces fresh mild goat cheese, at room temperature Potato chips or carrot sticks Makes about 1-1/2 cups Prepare the smoker for barbecuing, bringing the temperature to 200 to 220 F. Spoon the sour cream and 1 Tbsp. of the horseradish into a smokeproof baking dish. Rub the onion slice with the oil. Place the sour cream and onion in the smoker side by side and cook for 30 to 40 minutes. The sour cream should be runny but not separated, and the onion well softened but not cooked through. While the sour cream and onion cook, fry the bacon in a small skillet. Drain the bacon. Stir the cheese into the sour cream until well combined. Chop the onion and crumble the bacon. Mix into the sour cream. Add as much of the remaining teaspoon of horseradish as desired. The smoked horseradish will mellow in flavor, and any added at the end create a pleasantly pungent bite. -End Recipe Export- -Begin Recipe Export- Title: Bona Fide Fajitas from _smoke and Spice_ Keywords: BBQ, E/Pruett, Grill, Peppers, Smoker, Southwest Servings: 6 servings From : Jeff Pruett, Sat 06 May 95 01:56, Area: COOKING Source: Smoke & Spice - "Cooking with Smoke, the Real way to Barbecue, on your charcoal Grill, Water Smoker or Wood Burning Pit" by Cheryl Alters Jamison and Bill Jamison. The Harvard Common Press, 1994; ISBN 1-55832-060-1 (cloth) --- ISBN 1-55832-061-X (paper) 2 lb To 3 lb Whole beef skirt; -trimmed of fat and membrane MMMMM----------------FAJITAS MARINADE & OPT'L MOP--------------------- 12 oz Beer 1/2 c Oil, prefer. corn or canola 1/2 md Onion; chopped Juice of 2 limes 4 cl Garlic; minced 1 ea Bay leaf 2 tb Worcestershire sauce 1 tb Chili powder 1 ts Fresh-ground black pepper 1 ts Crushed chiltepins or chiles -Pequins or Tabasco sauce 1 ts Ground cumin MMMMM-----------------------PICO DE GALLO---------------------------- 4 sm Red-ripe tomatoes, prefer. -Romas or Italian Plum; -sliced 1/2 ea Bell pepper, preferably Red; -chopped 1/4 c Fresh cilantro; chopped 1/4 c Red onion; chopped 2 ea To 3 fresh serranos; minced -OR- 3 ea To 4 fresh jalapenos; minced Juice of 1/2 lime 1/2 ts Salt or more to taste 2 tb To 4 tb tomato juice (opt'l) Warm Flour tortillas Lime wedges and cilantro -sprigs, for garnish Sour Cream The night before you plan to barbecue, combine the marinade ingredients in a blender and puree. Place the skirt steak in a plastic bag or shallow dish and pour the marinade over it. Refrigerate the skirt steak overnight, turning occasionally if needed to saturate the surface with the marinade. Prepare the smoker for barbecuing, bringing the temperature to 200 degrees F to 220 degrees F. Remove the skirt steak from the refrigerator and drain it, reserving the marinade if you plan to baste the meat. Let the skirt sit at room temperature for 30 minutes. Make the pico de gallo by combining all the ingredients except the tomato juice in a bowl. If you prefer a more liquid consistency, add some or all of the tomato juice. Refrigerate until serving time. If you are going to baste the meat, boil the marinade in a saucepan over high heat for several minutes and then keep the mop warm over low heat. Transfer the skirt steak to the smoker. Cook for approximately 1 hour, mopping every twenty minutes in a woodburning pit, or as appropriate for your type of smoker. If your smoker has a separate grill area for cooking directly over the fire, or if you have another grill handy, move the meat there and sear it for 1 to 2 minutes per side. This step adds a pleasant exterior texture, but isn't necessary for flavor. Alternatively, smoke the meat for about 15 minutes longer. Let the skirt sit for 10 minutes and then slice thinly at a diagonal against the grain. Pile the meat and warm tortillas on a platter garnished with lime wedges and cilantro, and serve the pico de gallo and sour cream on the side. -End Recipe Export- -Begin Recipe Export- Title: Bratwurst Keywords: BBQ, E/Stockett, Sausages, Smoker From : Pat Stockett, Thu 06 Apr 95 06:54, Area: COOKING Source: Great Sausage Recipes and Meat Curing by Rytek Kutas Ingredients for 100 lbs. Ingredients for 10 lbs. 4 quarts of whole milk, ice cold 1 pint whole milk, ice cold 3 dozen whole eggs 3 whole eggs 3-1/2 lbs. soy protien concentrate 2 cups soy protien concentrate 4 oz. ground white pepper 1 Tbsp. ground white pepper 1 oz. mace 1 Tbsp. mace 1 oz. ginger 1 tsp. ginger 1 oz. nutmeg 1 Tbsp. nutmeg 2 lbs. salt 7 Tbsp. salt Meat in Pounds 20 lbs. boneless veal 60 lbs. fresh pork shoulders 30 lbs. lean pork trimmings Grind all the meats thru a 3/8" grinder plate. Place into the mixer adding all the ingredients until evenly distributed. Meat should then be stuffed into a 35-38 MM hog casing. Bratwurst is sold in 3 different ways: fresh, cooked or smoked. If you wish, bratwurst may be placed into the freezer right after it is made. It can be cooked just before it's used. Or you may place bratwurst into a cooker at 160 degrees F and keep it there until an internal temperature of 152 degrees F. is obtained. If you wish to smoke bratwurst, place into a preheated smokehouse at 130 degrees with dampers wide open for about 1 hour, or until the casings are dry. After 1 hour, close dampers to 1/4 open and gradually increase the temperature to 165 degrees F and hold until an internal temperature of 152 degrees F. is obtained. In either case, after smoking or cooking sausage should be removed and placed under a shower until the internal temperature is reduced to about 110 degrees F. If you are going to smoke bratwurst, add 4 oz of cure to 100 lbs. formula and 1/2 tsp. to 10 lb. formula. -End Recipe Export- -Begin Recipe Export- Title: Brine for Smoked Salmon Keywords: BBQ, E/Stevens, E/Vorheis, Fish, Marinades, Salmon, Seafood, Smoker From : Sharon Stevens, Date: 03-21-94 14:28, Area: Home_cooking 1/3 cup sugar 2 cups soy sauce 1/2 tsp onion powder 1/2 tsp garlic powder 1 cup dry white wine 1/4 cup NON-iodized salt 1 cup water 1/2 tsp pepper 1/2 tsp Tabasco sauce Soak salmon chunks in brine for 8 or more hours in the refrigerator. Smoke, following directions for your particular smoker (takes about 2 1/2 to 3 hours in a Mr. Smoker charcoal smoker. Cinda Fisher From the collection of Jim Vorheis -End Recipe Export- -Begin Recipe Export- Title: Carne Seca Keywords: BBQ, Beef, E/Bass, Jerky, Liquid Smoke, Meats, Oregano, Preserving Keywords: Smoker, Venison Servings: FROM : Michelle Bass, Mar-27-91 10:47pm Source: Copied from Usenet; From : Brian Murrey 2 1/2-3 pounds raw jerky meat 2 large onions,finely chopped 2 tsp. ground oregano, or 4 tsp. dried leaves 2 cloves garlic, mashed or finely minced 2 tsp. salt 1/2 tsp. course ground black pepper 3/4 cup vinigar 1 tsp. Liquid Smoke (to add smoke flavor without the smoker)=optional Mix all ingredients to make marinade and soak meat in marinade 24 hours. Remove meat from marinade and place in oven or smoker for from 7-8 hours at about 150- 200 degrees. It's done when meat has turned brown, feels hard and is dry to the touch. -End Recipe Export- -Begin Recipe Export- Title: Cornish Hens with Wild Rice for Smoker Keywords: BBQ, Cornish hens, E/Poling, Game, Poultry, Smoker From : Jess Poling, Sun 18 Dec 94 14:38, Area: COOKING Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Cornish game hens 1/4 cup green onions, chopped 3 Tbs butter 1 cup cooked wild rice 1/4 cup pecans or walnuts, chopped 1/2 cup lime marmalade 1/4 cup orange juice salt DIRECTIONS ------------------------------------------------------------ Rinse hens, pat dry and season cavity with salt. Saute' onions in 1 Tbsp. butter, stir in rice and chopped nuts. Stuff hens with rice mixture and secure opening. Prepare glaze by melting 2 Tbsp. butter in a saucepan. Add marmalade and orange juice, blend until smooth. Brush hens with glaze and place on smoker grid. Brush with glaze before serving. CHARCOAL: Use 5 lbs. charcoal, 3 quarts hot water, 2 wood sticks and smoke 2 - 2 1/2 hours ELECTRIC: Use 3 quarts hot water, 2 wood sticks, and smoke 2 - 2 1/2 hours. GAS: Use 3 quarts hot water, 2 wood sticks, and smoke 2-3 hours. Serves: 2 -End Recipe Export- -Begin Recipe Export- Title: Curried Goat (Smoked) Keywords: BBQ, E/Pruett, Goat, Habanero, Smoker Servings: 14 servings From : Jeff Pruett, Sun 16 Apr 95 02:48, Area: COOKING Source: Smoke & Spice - "Cooking with Smoke, the Real way to Barbecue, on your charcoal Grill, Water Smoker or Wood Burning Pit" by Cheryl Alters Jamison and Bill Jamison. The Harvard Common Press, 1994; ISBN 1-55832-060-1 (cloth) --- ISBN 1-55832-061-X (paper) 1 ea Goat; around 25 pounds, -quartered MMMMM------------------------CURRY PASTE----------------------------- 4 md Onions; chunked 3/4 c Curry powder 1 ea Whole *bulb* garlic; peeled 1 tb Salt 1 ea To 2 fresh Habaneros -OR- 1 ea Scotch Bonnet chiles; minced -OR- 4 ea To 5 fresh Jalapenos; minced 1 c Oil; pref. canola or corn MMMMM-------------------CURRY MOP (OPTIONAL)------------------------ 2 c Chicken or beef stock or -beer 2 c Cider vinegar 1 1/2 c Oil (corn or canola) 1 c Water 2 tb Curry powder Your Favorite Barbecue sauce NOTE: Be CAREFUL when handling Habaneros or Scotch Bonnets! The night before you plan to barbecue, prepare the paste in a food processor. First process the onions, curry, garlic, salt and habaneros until finely chopped. Then add the oil, processing until the mixture forms a thick paste. This can be done in two batches if needed. Wearing rubber gloves, rub the paste over the goat, covering the meat evenly. Place the goat in a plastic bag and refrigerate overnight. Before you begin to barbecue, remove the goat from the refrigerator and let it sit, covered, at room temperature for 45 minutes. Prepare the smoker for barbecuing, bringing the temperature to 200 to 220 degrees F. If you plan to baste the meat...mix together the mop ingredients in a saucepan and warm the liquid over low heat. Transfer the goat to the smoker. Cook for about 1-1/4 hours per pound of weight for each quarter. The forequarters will be done earlier than the hindquarters, which may take 10 hours or longer, depending on size. In a wood-burning pit, turn the meat and drizzle the mop over it every 30 minutes. In other styles of smokers, baste as appropriate and turn the meat at the same time. When the meat is done, remove it from the smoker, and allow it to sit for 15 minutes before serving. Slice or shred the meat and serve with... [your favorite barbecue sauce]. -End Recipe Export- -Begin Recipe Export- Title: Dallas Dandy Brisket Keywords: BBQ, Beef, E/Pruett, Smoker, Southwest Servings: 6 servings From : Jeff Pruett, Sun 16 Apr 95 02:48, Area: COOKING Source: Smoke & Spice - "Cooking with Smoke, the Real way to Barbecue, on your charcoal Grill, Water Smoker or Wood Burning Pit" by Cheryl Alters Jamison and Bill Jamison. The Harvard Common Press, 1994; ISBN 1-55832-060-1 (cloth) --- ISBN 1-55832-061-X (paper) 4 lb Fully trimmed Brisket -section (sometimes called -the Flat Cut) MMMMM----------------------DALLAS DANDY RUB--------------------------- 2 tb Hickory-flavored salt 2 tb Brown sugar 2 tb Paprika 2 tb Chili powder 2 tb Ground black pepper MMMMM-------------------DALLAS DANDY MARINADE------------------------ 2 tb Dallas Dandy Rub (see above) 12 oz Beer 1 md Onion; chopped 1/2 c Cider or white vinegar 1/4 c Oil (corn or canola) 2 ea Canned chipotle chiles plus 2 tb Adobo sauce 2 tb Liquid smoke SAUCE: Your favorite Barbecue Sauce "The night before you plan to barbecue, stir together the dry rub ingredients in a small bowl. Combine 2 tablespoons of the rub with the other marinade ingredients in a blender and puree. Place the brisket in a plastic bag and pour the marinade over it. Refrigerate the brisket overnight. Before you begin to barbecue, take the brisket from the refrigerator. Drain and discard the marinade. Pat the brisket down with all but 2 tbsps of the remaining rub, coating the slab well. Let the brisket sit at room temperature for about 45 minutes. Prepare the smoker for barbecuing, bringing the temperature up to 200 to 220 degrees F. Transfer the brisket to the smoker and cook for 3 hours. Place the meat on a sheet of heavy-duty foil, sprinkle it with the rest of the rub, and close the foil tightly. Cook for an additional 1-1/2 to 2 hours, until well-done and tender. Let the brisket sit at room temperature for 15 minutes. Trim any excess fat and slice the brisket thinly against the grain, changing direction as the grain changes...". Serve with your favorite barbecue sauce. -End Recipe Export- -Begin Recipe Export- Title: David Labell's Eastern N. Carolina Minced Pork Barbecue Keywords: BBQ, Chilies, Cider, E/Labell, F/PORK.INF, Honey, Molasses, Oregano Keywords: Rosemary, Smoker, Soy sauce, Vinegar From : Leti Labell, 11-Mar-90 Source: File/PORK.INF 9 lb pork, preferably trimmed half shoulders, in about 3 chunks BRINE: 1 c good wine or cider vinegar 1 c water 1 tsp freshly ground black pepper 1/4 tsp ground red pepper 1 bay leaf, crumbled 1 tsp rosemary twigs 3 Tbs raw turbinado sugar, brown sugar, honey or molasses 2 Tbs salt SAUCE: 1/2 c catsup 1/2 c canned crushed tomatoes 1/2 c good wine or cider vinegar 2 Tbs raw turbinado sugar, brown sugar, honey or molasses 1 or 2 fresh chilies, seeds and membranes optionally removed, -OR- dried whole or crushed red chilies 1 clove garlic, crushed 1 Tbs soy sauce 1 tsp dried thyme, oregano, or sage 1/2 c sliced onions Stir the Brine ingredients to dissolve. Rinse and wash the pork in running water. Immerse the pork chunks in brine poured into heavy plastic bags. Force the air from the bags and seal. Marinate the pork for 12 to 18 hours in the refrigerator, turning twice. The meat should "cure" to a light gray and become firm. SMOKING: Prepare electric smoke oven with at least a quart of water and a good handful of wook chips or twigs. Use hardwoods or fruitwoods in the chip tray. Soak them to prolong the smoke. Spray racks with vegetable cooking spray. Place pork on racks without piercing with a fork. Smoke the meat at a bare sizzling temperature (175 degrees F) for 4 to 4 1/2 hours. Replenish the water pan or chip tray if necessary. Remove pork and disconnect smoker. Allow the meat to cool for half an hour. Trim the meat of skin and fat, and remove the meat from bones. Using a large knife or cleaver, slice, dice and mince the meat. The meat should still be slightly pink, even when fully cooked. This is a characteristic of smoke ovens. (The cooking is not completed yet, however.) Simmer the sauce ingredients gently for 1 hour or until slightly thickened. Allow it to cook, stirring occasionally. Blend the minced pork with the sauce, reserving 1/2 cup of sauce for the table. Pack into casserole dishes, cover, and heat in a 200F oven for 1 hour. Uncover, stir, and serve. -End Recipe Export- -Begin Recipe Export- Title: Easy Smoked Turkey Keywords: BBQ, Carrots, F/FCB, Grill, Hickory, Liquid Smoke, Smoker, Thighs Keywords: Turkey Source: File/Fred's Cook Book 1 12-lb fresh/thawed turkey 1 bottle ( 3 1/2-oz) natural hickory liquid smoke 2 quarts water 1 teaspoon salt 1/4 teaspoon pepper Celery carrots onions optional 2 cup hickory chips optional soaked in water 15-30 minutes 24 hours ahead: Combine water and liquid smoke for marinade. Place turkey in a large heavy plastic bag; add marinade and seal. Place in baking dish or roasting pan. Refrigerate and marinate for 24 hours, turning occasionally. When ready to cook, plan about 12-14 hours. Remove turkey from marinade (set marinade aside) and pat dry with paper towel. Sprinkle turkey inside and out with salt and pepper. To keep turkey moist and tender, stuff with 1 rib celery and 1 carrot, cut into inch pieces, and 2 small onions quartered. Insert a meat thermometer in the thigh, with the tip away from the bone. WATER SMOKER METHOD: Fill fire pan of water smoker heaping full of briquets and start the fire. (When using hickory chips, wait until the coals turn gray to drain hickory chips and add to coals.) Put the remaining marinade solution into the water pan. Put grid in place and place turkey in center of the cooking grid. COver. COVERED KETTLE METHOD: When using a covered kettle grill, place briquets on one side. Place a foil drip pan beside the coals in grill and fill with remaining marinade solution. Put cooking grid in place and put the turkey over the pan. Smoke-cook turkey about 12 hours, or until thermometer read 180 degrees. Check briquets and water pan or marinade pan every 4 hours, adding more briquets and hot water if needed. -End Recipe Export-