Recipes for the gril

Smoker R E C I P E S

F O R

Issue No. o2

Classic baby back ribs Get the same decadent taste of the restaurant at home!

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T H E

July 2016

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Smoked Salmon The same taste as in the Rockies

G R I L L

6 oo

$ .

Hickory-Smoked Beer Can Chicken

THE ULTIMATE LIST OF RECIPIES

TABLE OF CONTENT Classic Baby Back Ribs..............................3 Hickory-Smoked Beer Can Chicken...........4 Hot-Smoked, Bourbon-Cured Salmon........5 Slow-Smoked Spareribs.............................6 Cherry-Smoked Spareribs..........................7 Sweet and Smoky Barbecued Ribs.............8 Smoked Duck Breasts..................................9 Smoked and Spiced Nuts..........................10 Chicken Smoked with Oak Wood..............11

Extras: Top ten tips for smoking............................................12 All the recipies pf this magazine are from the webers grill site

Classic Baby Back Ribs EST.1961

Ingredients

RUB

MOP

2 tablespoons kosher salt 1 cup unsweetened apple juice 2 tablespoons paprika 3 tablespoons cider vinegar 4 teaspoons granulated garlic 2 tablespoons unsalted butter 4 teaspoons pure chile powder 2 tablespoons barbecue sauce 2 teaspoons freshly ground black pepper from above 1 teaspoon ground cumin 4 racks baby back ribs, each about 2 pounds (

SAUCE ¾ cup unsweetened apple juice ½ cup ketchup

3 tablespoons cider vinegar 2 teaspoons soy sauce 1 teaspoon Worcestershire sauce 1 teaspoon molasses ½ teaspoon pure chile powder ½ teaspoon granulated garlic ¼ teaspoon freshly ground black pepper

)

Hickory-Smoked Beer Can Chicken Ingredients 1 whole chicken, 4 to 5 pounds, neck, giblets, and any excess fat removed 2 tablespoons kosher salt

RUB 2 teaspoons granulated onion

2 teaspoons paprika

1 teaspoon packed light brown sugar

½ teaspoon freshly ground black pepper

1 tablespoon extra­virgin olive oil

1 can (12 ounces) beer, at room temperature

Est. 1989

Hot-Smoked, BourbonCured Salmon INGREDIENTS ¾ cup packed dark brown sugar ½ cup kosher salt ¼ cup plus 1 tablespoon bourbon, divided 1 tablespoon grated fresh lemon zest 1 tablespoon grated fresh orange zest 1 teaspoon freshly ground black pepper 1 salmon fillet (with skin), about 3 pounds, pin bones removed ½ cup plus 1 tablespoon extra­virgin olive oil, divided

QUALITY GOODS

Slow-Smoked Spareribs INGREDIENTS RUB 3 tablespoons kosher salt 2 tablespoons pure chile powder 2 tablespoons packed light brown sugar 2 tablespoons granulated garlic 2 tablespoons paprika 4 teaspoons dried thyme 4 teaspoons ground cumin 4 teaspoons celery seed 2 teaspoons freshly ground black pepper 4 racks St. Louis–style spareribs, each 3 to 3½ lb

MOP 1 cup apple juice ½ cup cider vinegar 2 tablespoons Worcestershire sauce SAUCE 2 cups ketchup 1 cup apple juice ⅔ cup cider vinegar 2 tablespoons Worcestershire sauce 2 tablespoons honey 2 tablespoons reserved rub

Cherry-Smoked Spareribs EST.

1978

INGREDIENTS peach sauce

RUB 3 tablespoons kosher salt 3 tablespoons packed light brown sugar 2 tablespoons pure ancho chile powder 2 tablespoons paprika 1 tablespoon granulated garlic 1 tablespoon mustard powder 1 tablespoon freshly ground black pepper 4 racks spareribs, each 2½ to 3½ pounds

SAUCE ½ cup white wine ½ cup packed light brown sugar ¼ cup cider vinegar 1½ cups ketchup ¼ cup yellow mustard ¼ cup peach preserves 1 teaspoon paprika 1 teaspoon granulated garlic ½ teaspoon ground cumin ½ teaspoon freshly ground black pepper

Est. 1989

Sweet and Smoky Barbecued Ribs INGREDIENTS RUB 2 tablespoons packed dark brown sugar 1 tablespoon kosher salt 1 tablespoon smoked paprika 2 teaspoons granulated garlic 1 teaspoon onion powder 1 teaspoon ground cumin 1 teaspoon freshly ground black pepper ½ teaspoon chipotle chile powder 2 racks St. Louis–style spareribs, each 3 to 3­½ pounds SAUCE 2 tablespoons unsalted butter 1 medium yellow onion, finely chopped ¾ cup ketchup 3 tablespoons tequila ⅓ cup cider vinegar ⅓ cup packed dark brown sugar 2 tablespoons honey 1 teaspoon prepared chili powder 1 teaspoon granulated garlic 1 teaspoon finely grated lime zest

Smoked Pork Shoulder iNGREDIENTS

½ cup farro Kosher salt Freshly ground black pepper ½ teaspoon ground ginger ½ teaspoon paprika ¼ teaspoon ground cardamom 4 boneless duck breast halves (with skin), each 6 to 8 ounces Extra­virgin olive oil 1 cup finely chopped scallions 1 cup finely diced red bell pepper 1 teaspoon red wine vinegar ⅛ teaspoon crushed red pepper flakes

QUALITY FOODS

Smoked and Spiced Nuts INGREDIENTS 1 teaspoon packed light brown sugar 1 teaspoon dried thyme or rosemary or ½ teaspoon of each ¼ teaspoon ground cayenne pepper ¼ teaspoon mustard powder 2 cups mixed salted nuts, such as almonds, pecans, cashews, etc.

2 teaspoons extra­virgin olive oil

Chicken Smoked with Oak Wood INGREDIENTS RUB 1 tablespoon smoked paprika 1½ teaspoons freshly ground black pepper 1½ teaspoons packed dark brown sugar 1 teaspoon kosher salt ½ teaspoon celery salt ½ teaspoon garlic powder ½ teaspoon mustard powder ½ teaspoon ground cumin ½ teaspoon dried thyme ⅛ teaspoon chipotle chile powder or ground cayenne pepper 1 can (12 ounces) dark ale, at room temperature 1 whole chicken, about 4 pounds, neck, giblets, and excess fat removed Extra­virgin olive oil

TOP 10 TIPS FOR SMOKING 1.START EARLY: Many of the flavor compounds in smoke are fat and water soluble, which means that whatever you are cooking will absorb smoky flavors best when it is raw. As the surface cooks and dries out, the smoke does not penetrate as well.

2.GO LOW AND SLOW (MOST OF THE TIME): Real barbecue is cooked slowly over low, indirect heat—with wood smoke—because that's a traditional way to make sinewy meats so moist and tender that you hardly need teeth. But don't miss easy opportunities for adding sweet wood aromas to foods that are grilled over a hot fire for just minutes, like steaks, shrimp, and even vegetables.

3.REGULATE THE HEAT WITH A WATER PAN: Big fluctuations in smoking temperatures can tighten and dry out foods. Whenever you cook for longer than an hour with charcoal, use a pan of water to help stabilize the heat and add some humidity. Obviously a water smoker already has one, but for a charcoal grill, use a large disposable foil pan, and don't forget to refill it.

4.DON'T OVERDO IT. The biggest mistake rookies make is adding too much wood, chunk after chunk, to the point where the food tastes bitter. In general, you should smoke food for no longer than half its cooking time. Also, the smoke should flow like a gentle stream, not like it is billowing out of a train engine.

5.WHITE SMOKE IS GOOD; BLACK SMOKE IS BAD: Clean streams of whitish smoke can layer your food with the intoxicating scents of smoldering wood. But if your fire lacks enough ventilation, or your food is directly over the fire and the juices are burning, blackish smoke can taint your food or lead to unpleasant surprises when you lift the lid.

6.KEEP THE AIR MOVING: Keep the vents on your charcoal grill open and position the vent on the lid on the side opposite the coals. The open vents will draw smoke from the charcoal and wood below so that it swirls over your food and out the top properly, giving you the best ventilation and the cleanest smoke. If the fire gets too hot, close the top vent almost all the way.

7.DON'T GO GOLFING: Smoking is a relatively low­maintenance way of cooking —but remain mindful and be safe. Never leave a lit fire unattended, and check the temperature every hour or so. You might need to adjust the vents or add more charcoal.

8.TRY NOT TO PEEK: Every time you open a grill, you lose heat and smoke—two of the most important elements for making a great meal. Open the lid only when you really need to tend to the fire, the water pan, or the food. Ideally take care of them all at once—and quickly. Otherwise, relax and keep a lid on it.

9.LET THE BARK GET DARK: Barbecued meat should glisten with a dark mahogany crust that borders on black. This "bark" is the delicious consequence of fat and spices sizzling with smoke on the surface of the meat and developing a caramelized crust over the luscious meat below. Before you take the meat off the grill or wrap it in foil, make sure the bark is dark enough that it tastes like heaven.

10.FEATURE THE STAR ATTRACTION: The main ingredient in any smoked recipe is like the lead singer in a rock­and­roll band. Every other flavor should play a supporting role. In other words, don't upstage something inherently delicious with a potent marinade, heavy­handed seasonings, or thick coats of sauce. Harmonizing flavors in ways that feature the main ingredient is what separates the masters from the masses.

"Bon AppĂŠtit"