Masters, what's YOUR favorite recipe ? :)


 
L

Louis

TVWBB Fan
Hi there,

Me again, i need your expertise, your knowledge ! ... and i'm a quick learner
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I wanna know what is your favorite recipe for the WSM ? and what is your favorite meat cut ?!

I need to try them, i need to try them all !
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Unfortunatly here in Quebec it is often hard to find the meat cut you guys talk about but i'll ask my butcher ... and smoking isn't that common over here ...

Exemple :
I had to order my WSM online .... and to get a beef brisket my butcher had to order it, it's never "in stock" ... And about ribs, it seems you guys in the US got many differents cuts (st-louis, baby back, ...) but here we got back ribs and flank ribs (back is the best!)

Can't wait to try your recipe !
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Thanks to all

PS : Sorry for my english but i speak french :P
 
Well master is a big word that i dont live up to..But. I just love Cornell Chicken. Best chicken i ever done. Maby best on the Kettle but a 8h marinade and a few bastings will give you a nice flavor.

My Cornell marinade/baste:
1 egg
1 cup vegetable oil
2 cups white wine vinegar
1 tablespoon table salt
1 tablespoon poultry seasoning(i use weber:Sweet&tangy)
1/2 teaspoon ground black pepper
(this is good for 2-4 whole chickens)


But a smoked PorkLoin with a Garlic/herb paste is always a winner.

Ribs Loinback or BB is really good.

I can go on forever,But if you havent done that chicken TRY it. Cook it as high as the wsm goes 275 - 350 And temp the meat.
 
Thanks Wolgast but do you smoke the chicken too on the WSM ? how much ? to get a that high temps i am guessing that you are using an empty water pan ?

thanks again
 
Far from a master, and my favorite always seem to change...lol. I'll do briskets for a while. Then ribs etc. So I'll give you one of each.

Brisket.
Brisket Rub #4

1/2 cup kosher salt
2 TB Black pepper
2 TB Granulated garlic
1 TB Granulated onion
1 TB White pepper
1 TB Paprika
Brown Sugar

Ribs.
RIB RUB #1

* 1/2 cup brown sugar
* 1/4 cup paprika
* 1 tablespoon black pepper
* 1 tablespoon salt
* 1 tablespoon chili powder
* 1 tablespoon garlic powder
* 1 tablespoon onion powder

Butts.
Pull Pork Rub #3

2 TBS Brown Sugar
2 TBS Sugar
1 TBS Kosher Salt
2 tsp paprika
2 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cayenne

Pull Pork Sauce.
Pulled Pork Sauce #2

1 cup apple cider vinegar
1 cup ketchup
3 TBS brown sugar
1 TBS yellow mustard
1 TBS molasses or bbq sauce.
1 tsp salt
1/2 tsp crushed red pepper

Wings.
WING SAUCE

3 TBS butter, melted
4 TBS hot pepper sauce (Frank's Original)
1 TBS paprika
1 tsp cayenne pepper
1 tsp sugar
1/2 tsp salt
1/2 tsp granulated garlic
1/4 tsp black pepper

Cook at 250 for 2hrs or so.


Have fun. Experiment and make changes that suit your taste.
 
Louis I know how you feel about brisket. It all gets turned into Montreal style smoked meat in Western Quebec and Eastern Ontario. I've been trying forever to find a tri-tip.
I would definitely try out Daniels Cornell chicken suggestion. I do it indirect on my kettle with a bit of direct at the end to finish it off.
Also if you do a search on some of the cuts you'll find you'll just know them by a different name. For example if they are cooking a hanger steak you'll probably find it is a skirt steak.
 
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