gasgrillssmokers.org » Recipes

Cook’n Ca’jun Water Smoker Cookbook: Recipes for the Water Smoker & Grill [Illustrated] (Plastic Comb)

gasgrillssmokers — Tue, 27 Apr 2010 13:20:52 +0000

Contains appetizing recipes for the water smoker & grill, plus guidelines for using the water smoker, helpful cooking tips and cooking time charts for charcoal, gas and electric water smokers.

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Grillmaster: Amazing BBQ Recipes You Will Use Forever (Kindle Edition)

gasgrillssmokers — Wed, 24 Mar 2010 19:34:40 +0000

Table of ContentsIntroduction 1Beer Barbecue Sauce 2Honey Spiced BBQ Sauce 3Jack Daniel’s Grilling Sauce 4Watermelon Barbecue Sauce 5Tennessee BBQ Sauce 6Molasses Orange Barbecue Sauce 7Carolina BBQ Rub 8Cajun Blackening Spices 9Chili Paste 10Kansas City Rib Rub 11Maple Barbecued Chicken 12Cinnamon Honey Wing (more…)

Get Smokin’: 190 Award-Winning Smoker Oven Recipes (Paperback)

gasgrillssmokers — Mon, 22 Mar 2010 13:13:47 +0000

From the leader in smoker oven production for more than 40 years — Cookshack — comes an unbeatable smoked foods cookbook, which includes nearly 200 of the best recipes collected from creative cooks who have used these smokers for years. With recipes for jerk chicken wings, smoked leg of lamb, whiskey onion marmalade, Florida smokehouse prawns, and much, much more, this cookbook is perfect for novice smokers and experienced barbecuers alike!

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Get Smokin’: 190 Award-winning Smoker Oven Recipes (Kindle Edition)

gasgrillssmokers — Sat, 20 Mar 2010 19:47:42 +0000

About the Author
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Cook’n Ca’jun Water Smoker Cookbook: Recipes for the Water Smoker & Grill [Illustrated] (Plastic Comb)

gasgrillssmokers — Tue, 16 Mar 2010 18:36:13 +0000

Contains appetizing recipes for the water smoker & grill, plus guidelines for using the water smoker, helpful cooking tips and cooking time charts for charcoal, gas and electric water smokers.

(more…)

Fish Grilled & Smoked: 150 Recipes for Cooking Rich, Flavorful Fish on the Backyard Grill, Streamside, or in a Home Smoker (Paperback)

gasgrillssmokers — Sun, 14 Mar 2010 22:23:53 +0000

Review

“…a wide range of delectable, sophisticated recipes for fish and shellfish…” -Library Journal “…an excellent fish cookbook…” -Cincinnati Post “Master chef and angler John Manikowski serves up 150 freshwater and saltwater fish recipes that will make your tastebuds sing!” -Daily News (Iron Mountain, MI) “For the avid angler or the mere seafood lover, Fish Grilled and Smoked lends new ideas and various improvements on cooking both fresh and salt (more…)

Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses (Paperback)

gasgrillssmokers — Fri, 04 Sep 2009 23:41:46 +0000

From Publishers Weekly
Not every cookbook would include a recipe that begins, Dig a pit 3-feet-deep, 4-feet-wide, and 40-feet-long. But this is Texas and, given 300 pounds of brisket, there is no more invigorating an experience than this kind of open pit barbecuing as championed by Walsh in his collection of barbecue memoirs, trivia and history. A newspaperman at heart, Walsh interviews the top pit bosses across the state and shares their secrets: Harley Goerlitz instructs beginners (more…)

Get Smokin’: 190 Award-Winning Smoker Oven Recipes (Paperback)

gasgrillssmokers — Fri, 14 Aug 2009 13:38:39 +0000

No description for this product could be found, but have a look over at Amazon for reviews and other information.

The Complete Barbeque Cookbook Recipes for the Gas Grill and Water Smoker (Hardcover)

gasgrillssmokers — Thu, 23 Jul 2009 21:42:33 +0000

Recipes for the Gas Grills Smoker and Water Smoker

No further description for this product could be found, but have a look over at Amazon for reviews and other information.

Smoking Meat and Cooking Temperature

gasgrillssmokers — Tue, 14 Jul 2009 00:11:03 +0000

Smoking meat is knowing the correct temperature range in which to smoke. There are thermostats you can purchase that help you find this range, but they aren’t always based on the best smoking method. They are geared more towards getting the temperature to a certain point in order to make sure that the meat gets hot enough to kill off bacteria. While this is important, it is not wise to heat the meat too rapidly because you aren’t grilling. Smoking is a process that takes hours, rather than minutes. The whole point of smoking meat is to infuse the flavor and slow cook the meat with indirect heat. The method which I use is to get my charcoal/wood in and flaming, and I also try and keep the temperature around 165f – 175f. Once there, place the meat on the grill and let the temperature get back to the proper range. When you open the grill or smoker to put the meat in, you will lose much of your heat. You will want to put in some water soaked wood chips, which impart a smokey flavor to the meat. At this point, you should put a lot of wood chips directly on the fire and watch the smoke bellow forth. I will do this for about an hour and a half and make sure a steady flow of smoke surrounds the meat Tip: do not open the grill at this point, you’ll lose all of the smoke buildup you’ve just worked hard to build. You will want so much smoke you can’t see the meat. Once you’ve accomplished that, go ahead and start raising the temperature. I like to get mine to about 225f – 240f for the remainder of the process. I don’t like to stop the smoke, so I will constantly check the smoker and put in more wood chips as needed. If the temperature dips, don’t be afraid to add more charcoal or wood. You have to keep in mind that this process will take 4 to 6 hours or more depending on quantity of meat, the type of meat, and how hot you maintain the temperature. About 15 minutes before you are going to pull the meat, you will want to add any sauce that you are going to apply to the meat which will allow the smoke to “harden” the sauce on the meat, allowing it to transform into “sticky goodness”.