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SECRETSTOSMOKINGONTHEWEBERSMOKEYMOUNTAINCOOKERandOTHERSMOKERS
ANINDEPENDENTGUIDEwithMASTERRECIPESFROMABBQCHAMPION
BILLGILLESPIEPITMASTEROFTHESMOKIN’HOGGZBBQ,
ONEOFTHEMOSTDECORATEDTEAMSINTHECOUNTRYwithTIMO’KEEFE
BeginReading
TableofContents
AbouttheAuthors
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TOMYWIFE,SHAUNEFromtheverybeginningyoubelievedinme,youhavesupportedmein
everythingIdo,givenmeencouragementwhenIfailandhavehadthisabilitytoalwayskeepmethinkingpositive.
Forthis,Idedicatemyfirstbooktoyouinappreciationofeverythingyoudoforme.
Youaremyrock!!!!Iloveyou.
*INTRODUCTION*Ifthisbookcaughtyourattention,thenchancesareyou’reabarbecueenthusiastwhowantstolearnmoreaboutbackyardcooking.Whenitcomestobackyardcooking,theWeberSmokeyMountainCooker(WSM)isamongthebestbang-for-your-buckcookersintoday’sworldofbarbecue.Itisfairlysimpletouse,andyoucanobtainincredibleresultsrightaway.Withsomeknowledgeandalittlepractice,you’lllearnhowtocookauthenticbarbecuereliablyandrepeatedly.Soundgood?Great,becauseIamgoingtohelpyoubecomearealproatusingtheWSM!
WhatmakesmethinkIcanhelpyoubecomeapro?Well,since2008,myteamSmokin’Hoggzhasbeenactiveonthecompetitionbarbecuecircuit.Initially,wehadsomegooddays,butwealsohadafewbadones.Duetoourwillingnesstolearnfrompastmistakes,wegotbetteratwhatwedid,andthingseventuallybecamesecondnaturetous.Infact,wewereabletoobtainhigh-qualitycookingresultstimeandtimeagain.In2011,ourcookingtechniquesfueledawinningstreakthatwerodeallthewaytotheJackDaniel’sWorldChampionship—themostprestigioustitleincompetitionbarbecue!
Shawn,AlanandIarenotchefsbytrainingorprofession,andweliketothinkofourselvesasjustregularpeoplewholovetocookinthebackyard.WegotstartedincompetitionbarbecuecookingonaWSM,andnowwe’regoingtosharealotofthetips,tricksandtechniqueswe’velearnedalongtheway.IfwecouldlearntocookgreatfoodontheWSM,thenwethinkyoucantoo!
TheWeberSmokeyMountainCookerisoneofthemostversatileoutdoorcookersonthemarkettoday.Itspricepointmakesitaccessibletomostbackyardenthusiasts,anditsversatilitymakesitanoutstandingvalueforthemoney.Thissinglepieceofcookingequipmentallowsyoutousevariousbackyard-cookingmethods,includinglowandslow,hotandfast,acombinationofbothandstandardgrilling.Thisbookcontains100recipestohelpyoubecomefamiliarwitheveryaspectofcookingontheWSM.Prettysoonyou’llbetweakingtheserecipestoyourownliking,andbelieveus,itwon’tbelongbeforeyou’recreatingentirerecipesonyourown.Areyoureadytogetstarted?
Werecommendkeepingacookinglogbook.Anystandardnotebookwilldo.Theimportantthingistonotateoverallweatherconditions,temperature,lengthofcooktime,anytweaksyoumadetotherecipeorcookingprocessandtheendresultsofthefinishedproduct.Maintainingsuchalogwillhelpyoubecomeabettercook,whocanmoreaccuratelyestimatehowlongitwilltaketocompletetherecipesyoucreate.
AFEWWORDSABOUTTRADITIONALBARBECUE
Theworldofbarbecuesureisaninterestingplace.Youcouldevensaythatithasitsownuniqueculture.Unsurprisingly,barbecueculturecontainsoralhistory,lore,lotsofsayingsandvarioustraditions.Whilethehistoryofbarbecuefrequentlysparksdebate,somethingthatisalmostuniversallyagreeduponisabasicdefinition.Andthatbasicdefinitiondescribesbarbecueasusingwoodorcharcoaltocookmeatoveralow-heatsourceforalongperiodoftime.Thisdefinitiongivesrisetotheexpression“lowandslow.”
Anothercommonagreementinbarbecuepertainstothebasicflavorprofile.Intraditionalbarbecue,thebasicflavorprofileconsistsofaspicerubappliedtothemeatpriortocooking,asmokeflavorthatslowlyseepsintothemeatduringthelongcooktimeandasaucethatislayeredonthemeatduringthefinalstagesofthecookingprocess.
Well,that’sprettymuchwheretheagreementsend.Ifyoudon’talreadyknow,thenyou’llquicklylearnthattheworldofbarbecueseemstohavemoredebatesthanagreements.Takesauce,forinstance.Whilesaucetypicallycomprisespartofthebasicflavorprofile,someregionsofthecountrydon’tusesauce.Yet,evenamongtheregionsthatdousesauce,youwon’tfindcontinuityofflavor.Saucepreferenceintheflavorprofiletendstoberegional.Someregionspreferasweet,stickysauce,whileotherregionsserveahot,pepperysauceandtherearealsoplacesthatsavorapungent,vinegar-basedsauce.Mostregionsclaimthatwhattheyserveistherealversionofbarbecue.Withallthedebateaboutwhoisrightandwhichwayisbest,discussingbarbecuecanbecomeasheatedassomeThanksgivingfamilygatherings.Fun,eh?Welcometotheworldofbarbecue!
SMOKEWOODS,CHIPSANDCHUNKS
Intraditionalbarbecue,aprimarycomponentofthebasicflavorprofileiswoodsmoke.Inessence,woodsmokeisjustanothercookingingredientthataddsflavortothemeat.Ifyouusetoomuchsmoke,thefoodcantastebitter.Yet,ifyouusetoolittle,thefoodmaybemissingjustalittlesomethingandfallflat.Inadditiontolearninghowmuchwoodsmoketousewhilecooking,you’llalsoneedtolearnhowtopairdifferenttypesofwoodwithvariousmeatsandseafood.
Don’tworrytoomuchthough,becausewewon’tmakeyouconductextensiveexperimentationinordertodeterminewhichwoodgoeswithwhatmeat.Hereisabasiclistofthecharacteristicsandusesfordifferentwoodsthatarecommonplaceonthecompetitioncircuit.Remember:Yourpersonalpreferencesshouldalwaysbetheprimaryfactorindeterminingthewoodthatyouuse.
WOOD DESCRIPTION
Alder AlderisamildwoodfromthePacificNorthwestthat’sgoodtousewithseafood,poultry,porkandlightmeatgame.
SugarMaple
FrequentlyfoundintheNortheastandastapleonthecompetitionscene.It’ssmokyandmellow.Trymixingwithoneortwopiecesoffruitwoodforinterestingflavorcombinations.Workswellwithpoultry,porkandcheese.
Hickory Hickoryisapopularwoodthatlendsahintofbaconflavortothefoodyouarecooking.Goeswellwithpork,hamandbeef.
Mesquite MesquiteistraditionallyassociatedwithTexasbarbecue.Workswellwithbeef.Usealittleatfirst,asmesquitecanoverwhelmotherflavors.
Apple Mild,subtle,fruitflavor.Perhapsthemostcommonofthefruitwoods,applelendsitselfwelltoporkandchicken.
Peach Thinkofthisfruitwoodasamilderversionofhickory.Greatwithwhiteandpinkmeats.
Cherry Cherrywoodcreatesasweet-tastingsmokeflavorthatisgreatwithporkandpoultry.Cherrywoodalsolendsagreatcolortoporkbutt
orporkshoulder.
Walnut Thisisaheavyflavorthatlendsitselftobeefmoresothanporkorpoultry.Walnutcanbebitterifusedalone,andisbestusedwithsomefruitwood.
Pecan Allaroundgoodwoodforsmoking.Ithasasweetandmildflavorthatissimilartohickory.
Smokewoodquicklysparksanotherdebate,givingrisetoyetmorebarbecuelore.Werecommendsoakingchipsforaboutonehour,asithelpspreventthemfromquicklyburning.Chunksareusuallylargeenoughthatsoakingthemdoesn’tmakemuchofadifference.Whenitcomestosmokewood,you’llhearthatsomepeopleusefresh,green-cutwood,andotherpeopleuseseasonedwood.Furthermore,thereisdebateaboutsize:chunksorchips.Andifthat’snotenough,moredebateswirlsaroundthenotionofsoakingsmokewoodbeforeaddingittothefire.
TYPESOFCHARCOAL
TheWSMcooksusingconvection,andthefireresidesatthebottomofthecooker.Heatrises,fillingthecookingchamber,andtheuniquedesignoftheproduct’slidhelpsdeflectheatbackinward,towardthecookinggrates.WhencookingontheWSM,youhavetwoprimarytypesofcharcoaltochoosefromasyourfuelsourceforthefire:lumpcharcoalorcharcoalbriquettes.
Insomeways,thesefuelsourcesaresimilar.Afterall,briquettesareessentiallymadefromlumpcharcoal;however,theycontainbindingagents(fancyterminologyforchemicals)thathelpholdthemtogetherandretaintheirsquareshape.Youmighthearsomepeoplesaythatyoushouldalwayslightcharcoalbriquettesandletthemturngreybeforeyouusethemtocook.Somepeoplebelievethatthispracticehelpsburnoffsomeofthebindingagents.Similarly,youmightalsohearsomepeoplesaythatifyouplaceunlit,blackcharcoalbriquettesdirectlyonthefireandcook,thefoodwillobtainaslightchemicalflavor.Thistooisareferencetothebindingagents.Somebrandsofbriquettesusealternativebindingagents,suchascornstarch,andlabeltheproductasnaturalbriquettes.Wepreferthenaturalbriquettes,butyoushouldtrydifferentbrandstoseewhatyoulikebest.
Peopleoftenrefertolumpcharcoalasbeingmorenaturalthanbriquettesbecauselumpcharcoalcontainsnobindingagents.Lumpcharcoalburnsatahottertemperaturethanbriquettes,butitusuallyburnsforaslightlyshorterduration.Ifyouwanttogetalongburntimeforlowandslowstylecookingusinglumpcharcoal,tryclosingtheairventsatthebottomofthesmoker.Closingtheventshelpsreducetheamountofoxygenthatreachesthehotcharcoal,slowingdowntheburnrate.
Somepeopleprefertocookusingthesametypeofcharcoaleachandeverytime.Thispracticemightenableyoutobetterpredicthowlongyourfoodwillneedtocook.Otherpeopleprefertochangethefuelsourcedependingonwhatfoodthey’recooking.ThismightbeabetteroptionformoreexperiencedcookswhoarealreadyfamiliarwithvariouscooktimesontheWSM.Developingthisleveloffamiliaritywaspartofthefunforus!
Ourpreferredmethodistodrizzlesomecookingoilonsomenewspaperbeforelightingit.Thecookingoilprolongstheburntimeofthenewspaper,ensuringthecharcoalislit.WethinktheeasiestwayistouseaWeberCharcoalChimney.Thereareanumberofwaysyoucanchoosetolightcharcoal.We’veseenpeopleusethingsrangingfromfirestartercubestoablowtorchandeverythinginbetween.Usingacharcoalchimney,youcansetthecharcoalablazebyplacingacrumpleduppieceofnewspaperatthebaseofthechimneyandlightingit.OnethingweabsolutelyDONOTrecommendusingischarcoallighterfluid.Lighterfluidisachemical.Evenafterthefluidburnsoff,thechemicalresidueleftbehindwillleaveanunpleasantflavorlingeringinthefood.
OVERVIEWOFTHEWSM
TheWSMiscomprisedofthreeprimarysections:thebase,themiddleandthelid.Eachsectionisporcelain-enameled,whichmakesthecookereasiertoclean,highlyresistanttocorrosionanditretainsheatwell.
ThebaseoftheWSMcontainsacharcoalringthathouseslitcharcoal.Italsohasthreeventsthatcontrolairflow.Theamountofoxygenthatreachesthehotcoalsdirectlyinfluencestheoverallcookingtemperatureofthecooker.
Themiddlesectioncontainstwocookinggratesandawaterpan.Thepurposeofthewaterpanistwofold.First,thewaterpanproducessteam,whichhelpspreventthefoodyouarecookingfrombecomingdry.Second,aftertheinternaltemperatureoftheWSMstabilizes,thewaterpanhelpsregulateandmaintainaconstanttemperature.
Thelidcontainsoneairvent.Thisventtypicallyremainsopen,andiscrucialforsustainingthehotcharcoalandchannelingsmokethroughthecooker.
TheWSMisavailableinthreedifferentsizes:14.5inch(37centimeter)diameterforatotalcookingareaof286squareinches(1844squarecentimeters),18.5inch(47centimeter)diameter(481squareinch[3102squarecentimeters]cookingarea),and22.5inch(57centimeter)diameter(726squareinch[4682squarecentimeters]cookingarea).Alloftherecipesinthisbookwerecreatedusingthe18.5inch(47centimeter)model.Slightchangespertainingtotheamountofcharcoalorcooktimesmaybenecessaryifyouarecookingonproductsofadifferentsize.
BASICWORKFLOWANDOPERATINGPROCEDURE
TheversatilityoftheWSMmaymakeitseemlikeacomplicatedpieceofcookingequipment,butinreality,it’sfairlysimpletouse—onceyoulearnthebasics,thatis.AftercookingontheWSMafewtimes,thebasicworkflowforsettingitupandgettingitgoingwillbecomearegularroutine,nobigdeal.Tohelpgetyoustarted,we’veoutlinedthebasicworkflow.Remember:WhenyourWSMisnotinuse,youshouldalwaysstoreitfullyassembledandcoveredwithaplasticdropclothtohelpprotectitfromtheelements.
SEASONINGTHEWSM:BeforecookingonyournewWSMforthefirsttime,youshouldburnabatchofcharcoaltohelpseasonit.Seasoninghelpsremoveresidueleftoverfromthemanufacturingprocess,suchastraceamountsofdust,powderoroil.Seasoningalsohelpscurethepaint,removechemicalodorsandpromoterustprevention.Additionally,youshouldcleanthecookereverythreeorfourtimesyoucookonit.Cleantheinteriorofthelidaftereverycook—otherwise,particlesofsootcanflakeoffandfallintoyourfood.
BASICWORKFLOWANDOPERATINGPROCEDURE(CONTINUED)
1.PlacetheWSMonaflatsurface.
2.RemovethetopandmiddlesectionsfromthebaseoftheWSM,andsetthemaside.
3.Placethecharcoalgrateinthebaseofthecooker.DONOTplacethecharcoalringinthebaseatthistime.
4.Placeacharcoalchimneyonthecharcoalgrateandfillitwithcharcoal.
5.Lightthecharcoal,andthenwaitforthecoalsatthetopofthechimneytobegintoturngray.
6.When thecoalsat the topof thechimneybegin to turngray,useapairofheatglovestoremovethechimneyfromthecharcoalgrate.
7.PlacethecharcoalringinthebaseoftheWSM.
8.Addaboutone-and-a-halfchimneysofunlitcharcoal.Theamountofcharcoalyou add depends on how long you plan to cook. Ideally, youwant to addenoughcharcoalnowsothatyoucanfinishcookingwithouttheneedtoaddanyadditionalcharcoallater.
9.Carefullydumpthehotcharcoalontopoftheunlitcharcoalinthecharcoalring.
10.PlacethemiddlesectionoftheWSMontopofthelowersection.Spraythecookinggrateswithnonstickcooking spray,and thenplace thegrates intotheWSM.
11.PlacethewaterpaninsidethemiddlesectionoftheWSM.
12.Fillthewaterpanwithwarmorhotwater.
13.Fullyopenallbottomvents.
14.Placethelidonthesmoker.Leavethetopventopen,andwaitforthecookertoreachthetemperaturespecifiedbytherecipeyouareusing.
15. About 10 to 15minutes before putting themeat on, open the side accessdoor,andplacesomesmokewoodontopofthehotcharcoal.Iuseanywherefromonetofivechunksofwood,dependingontherecipeI’musing. I’maNew Englander, and I use what’s local. For me, that’s often sugar maplemixedwithoneortwopiecesofafruitwood,usuallyapple.
16.Remove the lid, andplaceyourmeaton the cookinggrates.Keep inmindthatthetopgratecooksapproximately10to20°F(5to10°C)hotterthanthebottomgrate.
17.ReplacethelidontheWSM,andcontinuetomonitorthetemperature.Afteryou place the meat on the grates, the WSM temperature will drop. Bepatient, and the temperaturewill restabilize.Let the topvent remainwide
openthroughoutthecookingprocess.
18. Continue to monitor the temperature of the smoker. Ideally, for low andslow,youwanttomaintainacookingtemperaturebetween225and275°F(107and135°C).
* Throughout the cooking process, you must continue to monitor thetemperatureofthesmoker.
* If the temperaturedrops lower than200°F (93°C),youmustopenoneormorebottomvents.Openingtheventsallowsmoreoxygentoreachthelitcoals,whichraisesthecookingtemperature.
19.Afterthreeorfourhours,checkthewaterpan.Addmorewaterasnecessary.For best results, add hot water instead of cool water, so that the overallcookingtemperaturedoesnotdrop.Becarefulnottospillanywaterontothehotcharcoal!
20.Ifyouwanttoaddsauce,dosoonlytowardtheendofthecookingprocess.
*Apply sauce approximately 40minutes before themeat finishes cooking.Apply a second coat of sauce 20 minutes before the meat is finishedcooking.
CONTROLLINGTHETEMPERATURE
TheamountofoxygenthatreachesthehotcharcoalistheprimaryfactorindeterminingthecookingtemperatureoftheWSM.Asmoreairreachesthecharcoal,thetemperatureincreases.Iftoomuchairreachesthecharcoal,itcanbeabitofchallengetobringthetemperaturebackdown.Therefore,learningtocontrolthetemperatureisimportant.
ADJUSTINGTHEVENTS
Duringthecookingprocess,you’llhavetoadjustthebottomventsfromtimetotimeinordertocontrolthecookingtemperature.
* If the temperature fallsbelow the range specified in the recipe,open thebottomvents,which allowmore oxygen to reach the hot charcoal.Oncethetemperaturebeginstorise,closethebottomventsslightly.
*Typically,youshouldtryadjustingthethreebottomventsequallytoobtainanevenburnofthehotcharcoal.
*Ifyouneedto,youcanmanagetheWSMtemperatureusingonlyonevent.This is particularly helpful on windy days. Close the two vents that aremost exposed to thewind, and leave the third vent open. (Alternatively,youcansetupawindbreakortrymovingthecooker.)
*Don’tbetoofussywhenitcomestosmalltemperaturevariations.Aslongasyou’reclosetothetargettemperaturesintherecipes,yourdishesshouldbefabulous!
Openingorclosingtheventsprovidesmoreorlessoxygentothehotcharcoal.Thisisessentiallywhatcontrolsthetemperature.ItcantakealittlewhilefortheWSMtorespondtothesechanges.Oneskillofanexperiencedbackyardcookisunderstandingwhentoexpecttemperaturechangestooccur,andactingbeforeit’snecessary.Thisway,onlysmalladjustmentstotheventswillbenecessary.
MONITORINGAIRFLOW
Ifyou’veclosedallthreebottomventsandstillcan’tgetthetemperaturetodrop,airmaystillbeinfiltratingthecharcoalring.Ifthishappens,onelikelyspotwhereairisenteringmightbethelowerseamofthemiddlecookingsectionandthebaseoftheWSM.Anotherlikelyspotistheareaaroundthesideaccessdoor.Ifairisenteringineitherofthesetwoplaces,trywrappingablanketaroundtheWSMtodampentheairflow.YoucanalsowraptheWSMinablanketwhenyou’recookingonverycolddaysinordertohelpinsulateit.
Anotherdisruptivemeasuretokeepinmindisopeningthelid.Weknow,believeus,weknow,thatduringthecookingprocessitcanbeincrediblytemptingtoliftthelidandpeekathowthingsarecomingalong.Eachandeverytimeyouopenthelid,heatescapes.Asaresult,thetemperaturemustrestabilize,whichincreasesthetimerequiredtocookthefood.Thislittlecookingconundrumgivesrisetotheexpression“Ifyou’relooking,youain’tcooking.”Dependingonhowlongthelidisoff,asignificantamountofaircanentertheWSM,fuelingthefireandcausingatemperaturespike.Ifyouneedtoremovethelid,dosoonlybriefly!
EMERGENCYEVACUATION
Onveryrareoccasions,thetemperaturemaybefartoohot,andnosuggestionwillbeabletohelpreducetheheatintimetosaveyourfood.Intheserareoccasions,thelastresortmightbetousethesideaccessdoorandremovesomehotcharcoalfromthecharcoalring.Ifyouneedtogothisroute,werecommendusingheat-resistantgloves,metaltongsandlotsofcaution!MakeabsolutelycertainthatanyhotcharcoalyouremovefromtheWSMisdisposedofsafely,suchasinanemptymetaltrashcan.
LISTOFESSENTIALEQUIPMENT:
*Grillbrush
*Long-handlebastingbrush
*Tongs
*Heat-resistantgloves
*Thermometer
*Injector
*Foodsafetygloves
*Aluminumfoil
*Lighter
*CHAPTERONE*
THESECRETSTOLOWandSLOWCOOKINGONTHEWSMANDOTHER
SMOKERS
Generallyspeaking,thebasicdefinitionofbarbecueisusingcharcoaltocookmeatoveralowheatsourceforalongperiodoftime.Thisdefinitiongaverisetotheexpression“lowandslow.”Chancesareyourinterestinthistopic,morethananyothertopic,iswhatbroughtyoutothisbook.Inordertocooktraditionalbarbecue,youwillneedtolearnhowtogetalongburnfromthecharcoal.Intheworldofbarbecue,themostwidelyusedtechniquetoachievelongburntimesontheWSMwasmadefamousbyanindividualonthecompetitionbarbecuecircuit.
HisnameisJimMinion,andtheMinionMethodiswhatmostcooksusewhenmakingtraditionalbarbecueontheWSM.
Overtheyears,JimMinionmadesmalltweaksandchangestohistechniques.Naturally,differentpeoplelearnedslightlydifferentthings,yeteverybodyseemstocallthetechniquetheyknowtheMinionMethod.WhilethereisalotofloresurroundingtheMinionMethod,whenyougetrightdowntoit,themainideaisreallyprettysimpletograsp.Tosimplify:Youtakeasmallbatchoflitcharcoal,andplaceitontopofalargepileofunlitcharcoal.Theheatfromthelitcharcoalslowlyspreadstotheunlitcharcoal,givingrisetolongburntime.Becausethereisonlyasmallamountofcharcoalburningatanypointduringthecookprocess,theWSMmaintainsalowtemperature,usuallyinthe225–275°F(107–135°C)range.Althoughyoucanuseanytypeofcharcoalforthiscookingmethod,weprefertousenaturalbriquettes.
ADVANTAGESOFTHEMINIONMETHOD
*Idealforlongcookingsessionsthatlasteightormorehours
*Greatforovernightcookingandlargepiecesofbrisketorporkshoulder
*Cookingcanstartinabout45to60minutes
*Usuallynoneedtoaddadditionalcharcoalduringthecookingprocess
*Slowandconsistentburnholdstemperaturesteadyovermanyhours
*LesschancefortheWSMtemperaturetorunhot
*Easytomaintainaconstanttemperatureof225–275°F(107–135°C)
THINGSTOKEEPINMIND
*Notacceptabletothosewhopreferallbriquettestobefullylitduringcooking
*Notforcookingabove275°F(135°C)
MINIONMETHOD
Remember,themainideabehindtheMinionMethodistoaddasmallamountoflitcharcoaltoalargeamountofunlitcharcoalinordertoobtainalong,slowburn.Ratherthanlisteveryvariationandtweakassociatedwiththemethod,whatwe’resharingisourversionofit.
1.Adjusttheventssothatthebottomventsarefullyopen,andthetopventisfullyopen.
2.Fillthecharcoalringallthewaytothetopwithunlitcharcoal.
3.Usingthecharcoalchimney,light10to15charcoalbriquettes.
4.When thebriquettes at the topof the chimney start to turn gray, carefullyplacethehotcoalsontopoftheunlitcoals.Whenplacingthehotcharcoalinplace,werecommendusingmetaltongs.Stackallthelitcoalsasclosetothemiddleofthecharcoalringaspossible.
5.Allowabout10minutesforthecoalstocatch,andthenassembletheWSM.
6.Addhotwatertothewaterpanandfillthepanuntilthewaterlevelisaboutahalfinch(13millimeters)belowthetopofthepan.Usinghotwaterallowsthecookertocomeuptotemperaturequicker,withoutusingmorefuel,andhelpstogiveyoualongercooktime.
7.When theWSM is within 50°F (10°C) of the desired cooking temperature,close the bottom vents halfway. Wait for the temperature to stabilize andreach the desired temperature (adjust vents accordingly). After thetemperatureisstable,addthesmokewoodthroughthesideaccessdoor.Useapairoftongssoyoudon’tburnyourself!
8.Placethemeatyouarecookingontothecookinggrates.
9.Checkthewaterpaneverythreeorfourhours,andaddwaterasneeded;werecommendusinghotwater.Ifyouaddcoolwater,thecookingtemperatureoftheWSMwillneedtorestabilize,andyouwillusemorefueltoheatupthecoolwaterthat’sbeenadded.
Ifthetemperatureofthecookeristoohigh,youcandumpthewaterinthepanandaddcoldwater.Thecoldwaterwillabsorbextraheat,and,inturn,shouldhelpbringthetempofthecookerdown.
Thisprettymuchsumsupourpreferredmethodology.Themethodweoutlinedtypicallyprovidesabout10hoursofcookingtime.Oncold,windyorrainydays,itmightbeless.Ifyouneedtoaddmorecharcoalduringthecookingprocess,werecommendaddingahalfchimneyofhotcoals.TherearemanyvariationsoftheMinionMethod.Feelfreetobeadventurousandtryotherversions!
COMPETITIONCHICKENChickencanbeoneofthehardermeatcategoriestomaster.Incompetitionbarbecue,crispychickenskinisveryhardtoattain,andit’sevenhardertomaintain,sowedothenextbestthing:Wetrytoachievebite-throughskinthatalsohasgreatflavor.Ittookalotofpractice,andsometrialanderror,butnowIhaveatechniquethatwillimproveyourchickenresults.Iliketousechickenthighs.Thedarkmeathasmoreflavorandwillretainitsmoisturelongafteritcools.ThisrecipegotusFirstPlaceChickenattheJackDaniel’sWorldChampionship“CircleofChampions”withalmostaperfectscore!WealsowontheNewEnglandBBQSociety’sChickenTeamoftheYear.YIELD:18SERVINGS*COOKTIME:ABOUT2¼HOURS
2cups(475ml)chickenbroth
2tsp(10g)accent(MSG)2familypackchickenthighs(bonein,skinon)18pieces,approximately5pounds(2.25kg)perpack
Smokin’HoggzDryRub1stickofbutter/margarinecutinto18slices
BBQSauce½cup(120ml)applejuice
1tsp(5g)accent2disposablealuminumhalfpans
AluminumfoilSpicegrinder
Smallpumpsprayer2–3chunkssugarmaple
First,combinethechickenbrothandaccenttogether,makingsuretheaccentdissolvescompletely.Storeinthefridgeuntilreadytouse.
Removeskinfromthechickenthighsbutdon’tremoveitalltheway,onesidewillcomeoffveryeasy,theothersidewillstillbeattached.Layoutthighsandtrimeachoneintouniform,trapezoidshapes,removingsomeoftheexcessfat.
Usingaparingknife,scrapethehighmoundsofexcessfatfromchickenskins.Withthemeatsidefacingupandtheskinofftheside,sprinklesomeoftherubonthebaresurfaceofthethighandreattachskins(theskinshouldwraparoundthethigh,fullycoveringthefrontandabouthalfoftheback)securingmeatandskintogether.Refrigeratefor4hourstoovernight.
Usingameatinjector,injectabout½to1ounce(15–30milliliters)ofchickenstockmixintoleftandrightsideofthigh.Sprinklebackofeachthighwithdryrubandletsitatroomtemperaturefor20minutes.
FireupWSMforlowandslowcooking(approximately250°F[121°C]),addingchunksofwoodabout5minutesbeforechickengoeson.Youshouldhave2dispoablealuminumhalfpans.Place9piecesofbutter/margarineineachpan.Restonechickenthighontopofeachpieceofbutter/margarine,skin-sideup.Sprinkletopsofthighswithdryrub.PlaceonepanonthebottomrackandoneonthetoprackoftheWSMandsmokefor1hour,makingsuretoswitchpansaroundatthe30-minutemark.
After1hour,covereachpanwithaluminumfoilandcontinuetocookfor1hourmore,againswitchingracksatthe30-minutemark.(Thisprocesswillallowyoutogetbite-throughchickenskin.Theinternaltemperatureofthechickenwillreach190°F[88°C],butit’snotovercooked.Becausethechickenwasinjected,themeatwillbetenderandjuicy.)
Dunkingchickeninsauce
Inamediumsaucepan,heattheBBQsauce.
Removethighsfromsmoker.Usingtongsorglovedhands,submergeeachthighintowarmsauce.Shakeoffexcesssauceandplacethighsbackinsmoker,directlyongrillgrate.Cookuntilsauceisset(about15minutes).Selectyourbest6piecesofchickentopresenttothejudges.
Forthefinishingrub,takeabout2tablespoons(30grams)ofthedryruband1teaspoon(5grams)ofaccentandputthemintothespicegrinder.Grinduntilyougetapowder-likeconsistency.Takeapinchofthefinishingrubandlightlysprinkleontoeachpieceofchicken.Withasmallpumpsprayer,sprayeachpieceofchickenwithapplejuicetohelpblendinthefinishingrub.
SMOKIN’HOGGZDRYRUBIthinkeveryoneneedsagooddryrubintheirbarbecuebagoftrickstohelpaddalittlebitofflavortothemeat.Agooddryrubhastobewellbalancedwiththesweet,theheatandatouchofthesavory.Thisrubdoesjustthat.Goaheadandgiveitatry!YIELD:ABOUT2CUPS(480G)
½cup(95g)whitesugar
½cup(100g)brownsugar¼cup(35g)anchochilipowder
¼cup(60g)koshersalt2tbsp(15g)chipotlepowder
2tbsp(15g)paprika1tbsp(10g)blackpepper
2tsp(10g)garlicpowder2tsp(5g)onionpowder
1tsp(5g)whitepepper½tspallspice
Mixalloftheingredientstogetherandstoreinanairtightcontainer.
BBQSAUCEBarbecuesauceandslowcookedmeatisafinelymatchedpairthatgoestogetherlikepeanutbutterandjelly!Mosteveryonelovesbarbecuesauce.Thekeyisthatyouwantthesaucetocomplementthemeat—notoverpowerit.Ideally,youwanttoapplysaucetowardtheendofthecookingprocess.Applythesauce30minutesbeforethemeatcomesoutofthecooker,andthenagainwith15minutesremaining.Remember,youonlyneedtoapplyathinlayerofsauceonthesurfaceofthemeat.Theideaistocreatelayersofflavor.HereisaprettysimplesaucerecipethatIthinkworkswellwithanylowandslowcookedmeat.YIELD:ABOUT2½CUPS(600G)
1cup(240g)ketchup
½cup(590ml)cidervinegar¼cup(85g)molasses
1tbsp(20g)Worcestershiresauce1½cups(300g)packedlightbrownsugar
2tbsp(12g)chilipowder1tbsp(15g)koshersalt
2tsp(5g)coarseblackpepper1tsp(5g)garlicpowder
1tsp(5g)onionpowder
Inasaucepanonmediumheatmixalloftheingredientsandsimmerforabout15minutes.Coolandstoreinthefridge.
Foraninterestingtwist,youcanusehoneyinsteadofmolasses.Honeyisn’tasrichasmolasses,soitprovidesamoresubtleflavor.
COMPETITIONRIBSRibsarewhatledmeintothisobsessionwithcompetitionbarbecue.IstartedusingSt.Louisstyleribsincompetitionbecausetheyaremeatierandhavealittlebitmorefatcontentthanthebabybackribsmorecommonlyfoundatrestaurants.Whencookedright,spareribsarejuicy,tenderandohsoflavorful.HereismyrecipethathashelpeduswintheNewEnglandBBQSocietyRibstitleof“TeamoftheYear”threeyearsinarow!YIELD:4RACKS*COOKTIME:4–4½HOURS
4racksofSt.Louiscutspareribs
Smokin’HoggzDryRub16ounces(455g)honey
2cups(400g)brownsugar8tbsp(115g)butter
2cups(480g)BBQSauceHeavyduty(HD)aluminumfoil
SetupyourWSMforlowandslowcooking(250–275°F[121–135°C])anduseabout4good-sizedchunksofappleandmaplewood.Addthewoodjustpriortoputtingtheribson.
Laytheribsoutwithmeatsidefacingdown,applyrubtobacksideofribsandletsetupforabout10minutes.Flipoverandapplyrubtomeatside,letrubsetonribsforabout15minutesandthenapplyanothercoatingofrub.Letthemsitforanother30minutes.
Puttworacksonthebottomgrateandtwoonthetopgrate.Afterabout90minutes,switchuptheribsfromtoptobottomandviceversa.Continuecookingforanother90minutes.
LayoutfoursheetsoftheHDfoil,apply2ounces(60grams)ofhoney,a¼cup(50grams)brownsugarand2tablespoons(30grams)ofbutter.Thenlaytheribsmeatsidedown,apply2ounces(60grams)ofhoney,a¼cup(50grams)ofbrownsugaranda½cup(120grams)ofBBQsauceandwraptightly;repeatfortheotherthreeracks.
ReturntotheWSMandcookforabout1morehour;checkribsfordoneness.
(Tocheckifribsaredone,lookatthebacksideoftheribs.Firstthemeatwillhaveshrunkfromtheboneabout¼to½inch[5to12millimeters]andsecondlytheboneswillstarttopopthroughonthebackside.)
Ifribsaredone,removefromWSMandopenfoiltoletthemventforabout10minutes.Thiswillstopthemfromcookinganyfurther.
Takeabout½cup(120milliliters)ofjuicesfromfoiland½cup(120grams)of
COMPETITIONPORKThemeatusedinthecompetitionporkcategorycomesfromtheporkshoulder.Theporkshoulderiscomprisedoftwopieces:theporkshoulderandtheporkbutt.Porkshoulderandporkbutthaveaveryhighintramuscularfatcontent.Thisfatprovidesboththechallengeofcookingandtherewardofeatingbarbecuepork.Thechallengeisrenderingthefatdownwithoutovercookingthemeat.Therewardisatender,moistandflavorfulproductthatishardtobeat.Thiswastheporkrecipethatgotusthecall,inwhichweeventuallywentontowinthe2011JackDaniel’sWorldBarbecueChampionships.YIELD:ABOUT30SERVINGS*COOKTIME:APPROXIMATELY10–12HOURS
2(8–10pound[4–5kg])Bostonbutts,bone-in
PorkInjection½cup(120ml)yellowmustard(orhoneymustard)
Smokin’HoggzDryRubPorkBraise
1½cups(360ml)HeadCountryBar-B-QSauce1½cups(360ml)BluesHogBarbecueSauce
Heavyduty(HD)aluminumfoil4chunksofappleandsugarmaplewood(2each)
FireuptheWSMandgetitreadyforlowandslowcooking.(approximately250°F[121°C]).Fillupthewaterpantoabouthalfusinghotwater.Dothisabout1hourbeforeyouwanttoputthebuttson.Thiswillallowthecookertogetuptotemperature.AddthesmokewoodatthesametimeyouputthebuttsontheWSM.
Trimthebuttsofanyextraorloosefatbutkeepthefatcapon.Thiswillhelpprotectthebuttandkeepallmoisturein.Rememberfatisflavor.
Takehalfoftheinjectionliquidandstarttoinjectthemeat.Makesurethemajorityoftheinjectiongoesintothemuscleoppositethebone(a.k.a.moneymuscle)andthemusclesaroundthebone.Thereasonfortheterm“moneymuscle”isthatifitiscookedperfectly,you’llbeinthemoneyeverytimeatacontest.
Nowrubdowntheentirebuttwiththemustard;youdon’tneedtoomuch,allthisisdoingismakinganicesurfacefortherubtoadhereto.Afteryoucoatedthebuttwithmustard,generouslyapplythedryrub.
WrapthebuttsinplasticwrapandputintothefridgeorcooleruntilaboutanhourbeforetheygoontheWSM.
Anhourbeforethebuttsgoontothecooker,removethemfromtherefrigerator
orcoolerandapplyanothergenerouscoatingofrub.Letthere-rubbedmeatsitatroomtemperatureuntilreadytogoontheWSM.
Atthesametimethebuttsgoon,addthewoodchunks.PlacebuttsontheWSM,fatsideup.Placeoneonthetopgrateandtheotheronthebottomgrate.Cookthebuttsuntiltheyreachaninternaltemperatureofabout160–170°F(71–77°C)(approximately6hours).
Applyingsaucetomoneymuscle
Slicingmoneymuscle
Oncethebuttshavereachedthedesiredinternaltemperature,theyarereadytowrapinfoil.LayouttwosheetsofHDfoil(bigenoughtofullywrapeachbutt).Placeeachbuttfatsidedown,addtheporkbraiseontoeachbuttandthenwrapbuttscompletelywithfoilandreturntoWSMandcookuntilaninternaltemperatureofabout190–195°F(88–91°C)oruntilprobetender.
RemovethebuttsfromWSM,openfoilandallowthesteamtodissipate(about10minutes).Thiswillhelpstopthecookingprocess.Duringthistime,mixthetwoBBQsaucestogetherandapplyacoatingtothetopsurfaceofthebutt.Closefoilandletrestforaminimumofonehour;youcanuseadryemptycoolerlinedwithsomeoldtowels.
Whentheporkisreadytoserve,cutoffthefrontmuscle(moneymuscle),sliceinto¾-inch(2-centimeter)slicesandbrusheachslicewithsauce.Removetheboneandallthemeataroundthebone,placechunksintoahalfpanandpoursuper-hotBBQsaucealloverit.Coverwithfoilandletsitfor15minutes.
Wrappingmeatinfoildoesacouplethings.Itallowsyoutoaddmoreflavorstothemeatbycatchingjuicesandaddingmarinade,andithelpsquickenthecookingprocess.
PORKINJECTIONAninjectionisagreatwaytoaddmoreflavorandtohelpkeepthemeatmoistandtender.Thisporkinjectionwillabsolutelybringyourporktothenextlevel.YIELD:ABOUT3CUPS(710ML)
1cup(240ml)applejuiceorwhitegrapejuice
2tbsp(30g)koshersalt½cup(120ml)water
½cup(100g)brownsugar1tsp(2g)cayennepepper
2tbsp(30ml)soysauce¼cup(60ml)applecidervinegar
¼cup(60g)Amesphosphosphates
Combinealloftheingredientsandstiruntilsaltandsugararecompletelydissolved.
PORKBRAISEAbraiseisanotherfantasticmethodofaddingmoreflavortoanymeatyoucook,andit’salsoagreatwaytohelpfurthertenderizetoughcutsofmeat.YIELD:ABOUT1½CUPS(350ML)
1bottleofStubb’sPorkMarinade,strained
¼cup(60ml)applejuice1tbsp(15g)Smokin’HoggzDryRub
Mixalloftheingredientsandheatjustbeforeusing.
COMPETITIONBRISKETInmyopinion,brisketisnotonlythehardestmeatcategorytocook,it’salsothehardestmeatcategorytoobtainconsistentresults.Whenbrisketiscookedperfectly,it’sthejuiciest,mosttender,mostflavorfulpieceofmeatyouwillevereat.Therearetwopiecesofmeatassociatedwithbrisket:theflatandthepoint.Theflatisjustthat,aflat,rectangularpieceofmeatthatmakesupthemajorityofthebrisket.Itistheleanerofthetwopieces,andiswhatyouwillbecuttingintoslices.Thepointistheotherpartofthebrisket.Itliesacrosspartoftheflatandisafattierpieceofmeat.Youcanalsoslicethissection,butit’sbetterformakingchoppedchunksofmeatorforservingburntends.ThisbrisketrecipehasgottenusFifthPlace(outofmorethan500teams)attheAmericanRoyalOpenContest,andFirstPlaceBrisketTeamoftheYearforNewEnglandBBQSocietytwoyearsinarow.YIELD:ABOUT30SERVINGS*COOKTIME:APPROXIMATELY10–12HOURS
15–17pounds(6.5–8kg)brisket
BrisketInjectionSmokin’HoggzDryRub
BrisketMarinadeBBQSauce
HDaluminumfoilHalfpan,disposable
4chunksofhickoryoroak
Trimalltheloosefatandsilverskinfromtheflatsideofthebrisket.Removemostofthefatfromthepoint.Thereasonyouareremovingallthefatfromtheoutsidesideofthepointisbecausethepointisloadedwithfatallthroughout,anditwouldbedifficulttorenderallthatinternalfat.Plus,youwantanicesurfacetoapplytherubandgetthatflavorfulbarkforthoseburntends!
Next,injectthebrisketwiththebrisketinjection.Startingattheoppositeendfromthepoint,andperpendiculartothegrainofthemeat,injectevery2inches(5centimeters)goinginacheckerboardpattern,andthendothesamethingforthepoint.
Now,goaheadandseasonthebrisketwiththerub;brisketcanhandlealotofrubsobegenerous.WrapinplasticwrapandplaceinfridgeorcooleruntilaboutanhourbeforeputtingitontheWSM.
Aboutanhourbeforethebrisketgoesontothecooker,removefromfridgeorcoolerandreapplyrubandletthebrisketsitonthecounterortableuntilreadyforthecooker.
FireuptheWSMforlowandslowcooking(approximately250°F[121°C]),andfillthewaterpanwithhotwatertoabout½inch(13millimeters)fromthetopof
thepan.Addsmokewoodthesametimeyouputthebrisketontocook.Atthesametimeyou’reputtingthebrisketontheWSM,throwinthewoodchunks.ThenplacethebrisketonthetoprackoftheWSMfatsideup,andcookuntilaninternaltempof160–170°F(71–76°C).
Saucingtheslices
Whenbrisketreachesthedesiredinternaltemp,it’sreadyforwrapping.RemoveitfromthecookerandlayoutalargepieceofHDfoil(bigenoughtowraptheentirebrisket).Placethebrisketonthefoil,fatsidedown,andaddthebrisketmarinade.WrapbrisketcompletelyandputitbackontheWSMuntilyoureachaninternaltempofapproximately195–200°F(91–93°C)oruntilprobetender.
RemovebrisketfromtheWSMandventfoiltoreleasesteam(approximately10minutes)andtostopthecookingprocess.Atthistime,takesomeoftheBBQsauceandcoatthesurfaceofthebrisket.Wrapbrisketbackupandrestitinadryemptycoolerforaminimumofonehour.
Timetomakesomeburntendz!Takeyourbrisketoutofthecoolerandseparatetheflatfromthepoint.Thisisdonebytakingalargeslicingknifeandslicingalongthefatthatisinbetweenthetwopieces.Ifthebrisketiscookedrightthereshouldbenoresistanceinseparatingthetwopieces(likeahotknifegoingthroughroomtemperaturebutter).
Wraptheflatbackup;takethepointandcutitinto1-inch(2.5-centimeter)cubes.Placethecubesintoahalfpan,addsomeBBQsauceandputbackontotheWSMforanadditional20minutes.
Whileyou’rewaitingfortheburntendstofinish,goaheadandstartslicingtheflat.Returntheslicedbrisketbacktoitsjuicesinthefoilcover,andletsituntilburntendsaredone.
Whenyoucookthebrisketfatsideup,thefatrendersdownintothemeatduringthecookingprocess.Thiscreatesamoreflavorful,tenderandjuicypieceofmeat.Ifyoucookwiththefatsidedown,thefinishedproductwillcontainmorebarkontheedgeofthemeat.Trycookingbrisketbothwaystoseewhichwayyoulikebetter!
Forbrisket,youwanttochecktheinternaltemperatureinthreedifferentplaces:thepoint,inthemiddleoftheflatandattheendoftheflat.You’re
BRISKETINJECTIONThisinjectionwillhelpaddatonofflavorandhelpkeepyourbrisketsupermoist.Plus,itwillreallyenhancethatbeefyflavorofthebrisket.YIELD:2½CUPS(590ML)
1cup(240ml)beefbroth
1cup(240ml)water1tbsp(15ml)beefbrothconcentrate
2tbsp(20g)Worcestershiresauce¼cup(60g)phosphates
2clovesgarlic,roughlychopped1onion,chopped
Thedaybeforeinasaucepanovermediumheatmixallingredients,coolandstoreinfridge.Whenreadytouse,strainoutthegarlicandonion.
BRISKETMARINADEThismarinadewillactlikeabraiseandreallyaddatonofflavortoyourbrisket.Weliketousethismarinadeonourbriskettostayonestepaheadofthecompetition!YIELD:2½CUPS(590ML)
12ounce(355ml)canofdarkbeer
¼cup(60ml)applecidervinegar¼cup(70g)Worcestershiresauce
1tbsp(15ml)beefbrothconcentrate(sodiumfree)1tbsp(10g)garlicpowder
1tbsp(10g)onionpowder1tbsp(15g)brisketrub
1tsp(3g)celeryseed2tsp(10g)MSG
1tsp(2g)cayennepepper
Mixandheatrightbeforeuse.
SMOKIN’HOGGZALL-PURPOSERUBThiswasoneofthefirstrubsIdevelopedafewyearsback.Iprimarilyuseditonchicken,porkandseafoodandonlyduringgrillingevents.Thisisaverywell-roundedrubwithsomegreatflavor,anditwilldefinitelybringalittlepoptoanythingyoucook.YIELD:ABOUT3CUPS(725G)
¼cup(30g)groundchipotlepowder
¼cup(50g)Turbinadosugar¼cup(30g)groundanchochilipowder
¼cup(30g)paprika¼cup(60g)koshersalt
1tbsp(5g)groundcumin1tbsp(10g)onionpowder
1tbsp(5g)driedthyme1tsp(1g)driedmarjoram
1tsp(2g)cayenne2tbsp(15g)greenpeppercorns,crushed
1tbsp(10g)groundwhitepepper1tsp(2g)celeryseed(or½tspceleryseedpowder)
½tspgroundallspice½tspcinnamon
½tspginger
Mixalloftheingredientsandstoretheminanairtightcontainer.
Youcanapplyrubsanywherefromanhourbeforecookingthemeattomeremomentsbeforethemeathitsthegrill.Asageneralrule,youshouldtrytoapplyarubonehourbeforeyoucook.
ABTS(ATOMICBUFFALOTURDS)STUFFEDWITHBRISKETBURNTENDZStartingoutintheBBQworldIkepthearingaboutthesethingscalledABTs.ThenIhadthepleasureoftryingone,andoh,mygodIwashooked!Inmyopinion,thesesmalltastymorselsarethecrackofthebarbecueworld.HereismyinterpretationoftheABTandwhattodowithsomeleftoverbrisket.YIELD:4SERVINGS*COOKTIME:APPROXIMATELY2HOURS
8jalapeños
8ounces(225g)creamcheeseSweetchilisauce
16piecesofbrisketburntendz,1″x1″(2.5cmx2.5cm)cubes16slicesofbacon
Smokin’HoggzAll-PurposeRub½cup(120ml)BluesHogBarbecueSauce
3–4chunksofapplewoodorsugarmaple
HeatyourWSMforlowandslowcooking(approximately250°F[121°C]).ThisisonlygoingtobeashortcooksoyoucanusetheMini-Minionlowandslowmethod,soyoudon’twasteanycharcoal.Also,fillyourwaterpanabouthalfwaywithhotwater.
Cutjalapeñosinhalfandremovetheseedsandvein;ifyoulikespicy,youcanleavetheveinalone.Takeabout½ounce(15grams)ofthecreamcheeseandspreaditinthecavityoftheslicedjalapeño.Thenuseaboutonespoonfulofsweetchilisauceandspreadontopofthecreamcheeselayer.Now,you’llwanttotaketheburntendcubeandcutitinhalfandplaceeachhalfnexttoeachotherontopofthesweetchilisauce/creamcheese.Takeoneoftheslicesofbacon;startingfromthestemendofthepepper,wrapthebaconaroundina
spiralpattern,makingsuretheendofthebaconisonthebottomofthepepper.Aneasywaytodothisistolaythesliceofbaconoutinastraightlineandplacethepepperonanangleandrollpepperupinthebacon.ApplytheSmokin’HoggzAllPurposeRuballoverthewrappedpepper.PlacethepeppersonthetoprackoftheWSMandcookforapproximately2hoursoruntilthebaconisdone.
Whilethepeppersarecooking,taketheBBQsauceandpouritintoasqueezebottleandplacebottleintoapotofhotwater(thisyoucandoabout30minutesbeforethepeppersaredone).
About15minutesbeforethepeppersaredone,applytheBBQsauceinazigzagmotion,putcoverbackonandletthesaucesetforabout15minutes.RemovethepeppersfromtheWSMandletthemrestforabout5–10minutes,thenserve.
Essentially,theMini-MinionMethoduseslesscharcoalthanthemethodoutlinedearlierinthisbookforashorterburntime.Useoneunlitcharcoalchimneyinthecharcoalring,thenlight10charcoalbriquettes.Whenthe10briquettesareready,dumpthemontopoftheunlitcharcoal.
ARMADILLOEGGSIdidn’tknowarmadilloslaideggs!HAHAHA,theydon’treally,butthesearespicymeattreatsIlovetomakewhenI’mhostingapartyortailgatingatafootballgame.Peoplejustlovethesetastylittlenuggets.So,armadilloeggsaren’tactuallyeggs,they’rejustcalledeggsbecausethecheesefillinginthecenterlooksliketheyolkofanegg,andwhenfullyassembledtheyareshapedlikeanegg.YIELD:24ARMADILLOEGGS*COOKTIME:APPROXIMATELY1HOUR
8ounces(230g)creamcheese,softened
1cup(113g)cheddarcheese2garliccloves,finelydiced
6jalapeños(cutinhalf,theneachsidecutinhalf)1pound(455g)JimmyDeansausage
1pound(455g)groundItaliansausage½pound(230g)groundchorizo
Smokin’HoggzAll-PurposeRub24slicesbacon
1cup(240g)ranchdressing
GetyourWSMheatedupforlowandslowcooking(approximately250°F[121°C]),fillingthewaterpanabouthalfwaywithwarmtohotwater.
Mixtogetherthecreamcheese,cheddarcheeseandgarlicuntilwellblended.Tasteandaddsaltifneeded.
Removethestemsfromthejalapeñosandcutinhalflengthwise.Scoopouttheseedsandthencuttheslicedjalapeñosinhalf,soonejalapeñoshouldgetyou4quarters.Placeaboutateaspoon(5grams)ofthecreamcheesefillingineachjalapeñoquarter.Takeabout⅓cup(45grams)ofthesausageandpatitintoa3-inch(7-centimeter)circleandplacethestuffedjalapeñointhecenterofthesausage.Wrapthesausagearoundthestuffedjalapeñountilit’scompletelycovered,andformintoaneggshape.Wrapeacheggwithonestripofbaconmakingsuretheseamisdown.Seasoneacheggwithdryrub.
Placesausage-wrappedjalapeñosdirectlyonthetopgrateoftheWSM.Cookfor1–1½hours,oruntilthesausageiscooked.
Servewithranchdressing.
BACONWRAPPEDSTUFFEDBURNTENDZThebestthingaboutaBBQistheleftovers.Whatcouldpossiblybebetterthantakingthe“goldennugget”ofabrisketburntend,stuffingitandwrappingitinbacon?Nothing—that’swhat’sbetterthanbaconwrappedstuffedburntendz—nothing.YIELD:6SERVINGS*COOKTIME:APPROXIMATELY1HOUR
12(1″x1″[2.5cmx2.5cm])burntendchunksfrombrisket
6ounces(170g)creamcheese4ounces(115g)pickledjalapeñosslices
24slicesofbaconSmokin’HoggzAll-PurposeRub
½cup(120g)BBQSauce
PreheatyourWSMto250°F(121°C)(lowandslowcooking),andfillyourwaterpanabouthalfwaywithhotwater.
Sliceburntendinhalfsoyouhave2pieces.Spreadabout½ounce(15grams)ofcreamcheeseononehalfofburntendandtopwith1or2jalapeñoslices.Putburntendbacktogetherandwrapeachonewithtwopiecesofbacon.Makesureentireburntendiswrappedwithbacon.
Seasonwiththerubandplacepiecesonthetopgrate.Cookforapproximately1houroruntilbaconisbrowned.
Whilestillonsmokerandwithabout15minuteslefttocook,glazewithBBQsauceandcontinuetocook.RemovefromWSMandletrestfor10minutes.
BACONWRAPPEDLITTLESMOKIESThisisagreatappetizertoserveatyournextparty.Slightlysweetandverysavory,thisunbelievablelittlesnackwillbringear-to-earsmilestothefacesofyourfriendsandfamily.YIELD:ABOUT10SERVINGS(4PERSERVING)*COOKTIME:APPROXIMATELY1HOUR
1pound(455g)bacon
1pound(455g)littlesmokiessausagesSmokin’HoggzAll-PurposeRub
1cup(200g)brownsugar1stickofbutter,sliced
1disposablehalfpan
PreheatyourWSMto275°F(135°C).
Cuteachbaconsliceinto3to4pieces.Wrapeachsausagewithapieceofbacon;securewithatoothpick.Placetheseinahalfpan.Sprinkleevenlywithrubandbrownsugar.Addbutterandcookfor45–60minutesoruntilbaconisbrownedandbrownsugarmeltsandformsasauce.
STUFFEDMUSHROOMSWITHITALIANSAUSAGEStuffedmushroomsarealwaysabighitatget-togethersandholidayparties.Theearthinessofthemushroomandsavoryflavorsfromsausagemakethisoneofmyfavoritesidedishes.YIELD:12SERVINGS*COOKTIME:APPROXIMATELY2HOURS
1pound(455g)groundItaliansausage
24mushrooms(babyportobello)½mediumonion,chopped
4clovesgarlic,chopped2pounds(910g)frozenchoppedspinach,welldrained
⅓pound(150g)goatcheese3tbsp(45ml)oliveoil
2tbsp(8g)breadcrumbs3tbsp(35g)Parmesancheese
¾cup(180ml)darkbeer(thegoodstuff)1shot(about1½oz[40ml])JackDaniel’s
Saltandpepper(totaste)1cup(200g)applewoodchips
(Note,youcanpreparethestuffingaheadoftimeandstoreinthefridge.)Tomakethestuffing,browntheItaliansausageinalargeskillet.Washthemushroomsandcarefullyremovethestems.Setthemushroomsasideandfinelychopthestems.Addthestems,onionandgarlictothesausageandsautéovermediumheatuntiltheonionsaretranslucent.Removeexcessfat(ifany)fromthemixture.Reducetheheattomedium-lowandaddthedrainedspinach.Stirseveralminutesuntilthespinachiscompletelyincorporated.Addthegoatcheeseandstiruntilitmeltsintothemixture.Tasteandadjustseasoningswithsaltandpepper.Reservethemixture(allowingittocoolslightly).
Brushthemushroomcapswitholiveoil(topandbottom)andsprinklethemwithsalt.Placetheminagrillsafepan(Iusedanaluminumfoilpan)stemsideup.Addenoughstuffingtomakeaheapingpileineachmushroomcap.SprinklebreadcrumbsandParmesancheeseoverthestuffing.Carefullyaddthebeertothebottomofthepan.
PreparetheWSMforlowandslowcooking.Addtheapplewoodchipstoasmallbowlandpouroneshotofthewhiskeyoverthem.Addwatertocoverandsetaside(atleastahalfhour).AddthepanofmushroomstotheWSM.Drainthewoodchipsandaddtothehotcoals.Coverandcookfor60minutesuntilthemushroomsaretenderandthetoppingsareslightlycrunchy.Rotateonceduring
thecookingtime.Theactualcookingtimewilldependuponthesizeofyourmushroomsandtheinitialtemperatureofyourstuffing.
Youcouldspicethisupwithsomepeppersorhotsauceinthestuffingmixture.
BRISKETCHILIWhatdoyoudowithalltheleftoverbrisketfromcompetition?Makesomechiliofcourse!IlovemakingchilialmostasmuchasIloveeatingchili.ThisrecipehaswonchilicontestsandmultiplePeople’sChoiceawardsoverthelastfewyears.It’ssuretosatisfyandkeepyouandyourfriendswarmoncoldwinterdays.YIELD:16SERVINGS*COOKTIME:APPROXIMATELY1½TO2HOURS
1pound(455g)groundsirloin
½pound(230g)groundchorizo½pound(230g)groundlinguica
1pound(455g)leftoverbrisket,cubed½onion,diced
4clovesgarlicSaltandpepper
4chipotlepeppersinadobosauce,diced28ounce(795g)candicedtomatoes
8ounce(230g)cantomatopuree1(12ounce[340ml])darkbeer
¼cup(30g)paprika2tbsp(15g)cumin
2tsp(5g)chipotlepowder¼cup(30g)anchopowder
1tbsp(90g)oregano1barMexicanchocolate
¼cup(30g)masa(cornflour)8ounces(230g)shreddedcheddarcheese
8ounces(230g)sourcream1largeDutchoven
2chunksofsugarmaplewood
SetupyourWSMforlowandslowcooking(approximately250–275°F[121–135°C]),andfillyourwaterpanthree-quartersfullwithhotwater.Addthesmokewoodabout5minutesbeforeaddingchili.
PlaceanemptyDutchovenonthetopgrateofWSM,andcoattheinsidewithsomeoliveoil.Thiswillpre-heattheDutchovensoyouwon’tloseanycookingtimebyputtingitincold.
Browngroundsirloinovermediumheatinapanandaddchorizoandlinguica.
IntheDutchovencombineallingredientsexceptthecheeseandmixwell.Putitona275°F(135°C)WSMandcookuncoveredforaboutanhour;coverthencook
SMOKEDJALAPEÑOS(CHIPOTLES)Chipotlechiliesaresmokedanddriedjalapeñopeppers.Theuniquecombinationofsmokyflavorwithpepperyheatmakeschipotlesperfectfornumeroususes.Theycanbeputinsoupsandsauces,servedwithbeansorgroundintoafinepowderthatyouaddtospicerubsorsprinkleovervegetables.
Thereareseveralwaystopreparechipotles,butfirstyoumustbeginwithnicelyripenedjalapeñopeppers.Trytolookforjalapeñosthatarefirmwithoutanysoftspots.Theyshouldhaveagood,brightcolorwithoutanyloosestems(anindicationthattheywerepickedtoolongago).Thefresherthepeppers,thebettertheresults.YIELD:16–24SERVINGS*COOKTIME:APPROXIMATELY6–8HOURS
16–24freshredorgreenjalapeños
5–6chunksofsmokingwood(hickory)
GettheWSMheateduptomaintainatemperatureofabout180°F(82°C)anduseanemptyfoiledwaterpan.
Rinsepeppersundercoldwaterandpatdry.Nowwouldbeagoodtimetoputonsomefoodgradegloves,anddon’ttouchyoureyes,noseorface;youmaynotliketheresults!
Cutoffthetopofeachpeppertoremovethestem,andthencutinhalflengthwise.Thiswillhelpwithfasterdryinginthecooker.
Spraythecookinggrateswithnon-sticksprayandarrangethepepperscut-sideup.
Placethepeppersonthetopgrateandaddonepieceofsmokewood,checkingineveryhourandaddanotherpieceofsmokewood—you’llprobablybelookingatabouta6–8hourcook.
RemovepeppersfromtheWSMandletairdryforabout1to2daystoreallymakesuretheyhavedriedout.Storeinanairtightcontainerforlateruse.
KICKED-UPBBQBAKEDBEANSYoucan’thaveBBQwithouthavingsomesortofbeans!AndbeingfromBoston,Icertainlybetterknowhowtomakebakedbeans.ThesebeansaremytakeonthetraditionalNewEnglandbakedbeansandaresuretopleaseyourfriendsandfamily!YIELD:8SERVINGS*COOKTIME:APPROXIMATELY3HOURS
2large(28-ounce[800g])cansbakedbeans,drained
1cup(240g)SweetBabyRay’sOriginalBarbequeSauce¼sweetonion,diced
½cup(115g)saltpork½pound(230g)thick-cutbacon,cookedanddiced
2tbsp(30g)Smokin’HoggzDryRub1jalapeñopepper,seededandchoppedfinely(Ifyoudon’tlikeyourbeansspicy,youcanleaveoutthejalapeños)
1disposablealuminumhalfpan2chunksofapplewood
SetupyourWSMforlowandslowcooking(approximately250°F[121°C]).
CombinealloftheingredientsintoadisposablehalfpanandplaceonthetoprackoftheWSM.Addtheapplewoodchunksandcookforabout2hoursuncovered;stirafteraboutanhourtoaddsomeofthatgreatsmokeflavorfromtheapplewoodandcontinuecooking.Stirthemupagainandcover;cookforanadditionalhour.
Removeandletrestforabout30minutes.ServeasagreatsidedishwithyourfavoriteBBQmeats.
MAC&CHEESEGrowingup,mymotheralwaysmademac&cheese,andnotthatstufffromthebox.Thiswastherealdeal.Itwasverysimple,butsodelicious!Itwasbasicallyelbowmacaroni,twodifferentcheddarcheeses(whiteandyellow),milk,flourandacrackercrumbtop,andmymomcookeditinabigredbowl.Iwouldalwaysgoforthesidesofthebowl,becausethat’swhereIcouldfindallthewell-done,meltedcheese!Itwasalwaysthebestforleftoversthenextday.Sohere’smytakeononeofAmerica’smostlovedcomfortfoods.YIELD:8SERVINGS*COOKTIME:APPROXIMATELY1HOUR
1(16ounce[455g])packageelbowmacaroni
1stickbutter¼cup(25g)all-purposeflour
3cups(710ml)milk½cup(40g)Parmesancheese,shredded
1tsp(5g)salt½tspblackpepper
2cups(230g)extrasharpcheddarcheese,shredded1½cups(165g)Goudacheese,shredded
1½cups(165g)Gruyèrecheese,shredded1½cups(216g)Fontinacheese,shredded
1pound(455g)bacon,cookedandchopped1sleevecrackers,crushedintocrumbs
1(8ounce[230g])packagecreamcheese,cutintochunks1disposablealuminumhalfpan
1chunkofapplewood
FireupyourWSMforlowandslowcooking(approximately275°F[121°C]),andfillyourwaterpanhalfwaywithhotwater.Addthesmokewoodatthesametimeyouputthemac&cheeseontheWSM.
Cookpastaaccordingtopackagedirections.
Inamediumsaucepan,melt½stickofbutter,andwhiskflourintothebutter.Cookovermediumheatfor2minutes,untilsauceisbubblyandthick.Whiskinmilkandbringtoaboil.Cook5minutesuntilthickened.StirinParmesanandcreamcheeseuntilmixtureissmooth.Addsaltandpepper.
Inalargebowl,combine1cup(115grams)cheddar,1cup(108grams)Gouda,1cup(108grams)Gruyère,1cup(135grams)Fontina,pasta,baconandcreamsauce.Pourmixtureintoanaluminumhalfpancoatedwithnonstickcookingspray.Sprinklethetopwithremainingcheese.
Forcrumbtopping,meltremainingbutterandaddcrackercrumbs,mixwell.Sprinkleontomac&cheese.
PlaceonthetopgrateoftheWSMandcookforaboutanhourat275°F(121°C),untilbrown,bubblyanddelicious.
THREEPOTATOBACONANDCHEESECASSEROLELet’ssee…potatoes,baconandcheese…allcookedtogether…tocreateoneoftheultimatecomfortfoods!Wecameupwiththisrecipeafewyearsagoatacontestforasavorybacondishentry.Thisdishgotusatop5callandatop3overallforthecontest.YIELD:8SERVINGS*COOKTIME:APPROXIMATELY2HOURS
1largesweetpotato
1largeJapanesesweetpotato1largerussetpotato
Oliveoil2pounds(910g)bacon,dicedandcooked
8ounces(230g)Gruyèrecheese,shredded8ounces(230g)Fontinacheese,shredded
8ounces(230g)cheddarcheese,shreddedSaltandpepper
Dutchoven
SetupyourWSMforlowandslowcooking(approximately275°F[121°C]).
Sliceallthreepotatoesthinusingamandolin—you’relookingforathicknessofabout⅛inch(3millimeters).
CoatthebottomofaDutchovenwithsomeoliveoil.
Layerthethreedifferentkindsofpotatoes,topwithbaconandcheesesandseasoneachlayerwithsaltandpepper.Repeatlayeringuntilalloftheingredientsareused.
CookonthetoprackoftheWSMforaboutonehour,coverandcookforanother1–2hoursoruntilpotatoesaresoft(youcanstickaknifethruwithnoresistance).
Removeandletrestforabout30minutes.Sliceintowedgesandserve.
SMOKEDCORNMostofusweekendwarriorBBQr’sarecrazyaboutthemeats(ribs,brisket,porkbuttandchicken)butweneverreallythinkaboutcookingsidesinthesmoker,muchlesssomethinglikecornonthecob.Letmetellyouthough,ifyouwanttostepitupafewnotches,thenyouhavetostartthinkingabouttheveggies.Cornisbestwhenit’sfresh;sodon’tbuyittoofaraheadoftime.IliketobuycornthesamedayIamgoingtocookit.YIELD:6SERVINGS*COOKTIME:APPROXIMATELY2HOURS
6earsofcorn
12tbsp(175g)unsaltedbutterSaltandpeppertotaste
2chunksofapplewood
FireuptheWSMforlowandslowcooking(approximately225–250°F[107–121°C]),andaddthesmokewoodabout15minutesbeforecooking.
Peeloffmostofthehuskfromthecornleavingonly1or2layerson.Thencarefullypeelthembackbutleavethemattached;cleanallthesilkoffandrinsethemwell.Spreadbutteralloverthemwithalittlesaltandpepper.Putthethinlayerofhuskbackonandtakeathinpieceofthediscardedhuskanduseitlikeapieceofstringtotietheendclosed.PuttheseontheWSMforabout2hours.
SPICY,SWEETSMOKEDALMONDSSmokednutsareatastysnacktoprepareontheWeberSmokeyMountainCooker.Alotoftheroastednutrecipesthatarepreparedintheovencanbedoneonasmokerwithyourfavoritewoodtohelpkickthingsupabit.Smokedalmondsaregreattoserveatpartiesorjusttohaveasasimplesnack.Theyalsomakegreatholidaygifts.YIELD:ABOUT2CUPS(340G)*COOKTIME:APPROXIMATELY30MINUTES
¼cup(85g)honey
1tbsp(15g)organicwhitesugar1tbsp(15g)butter,melted
½tspsalt½tspanchochilipowder
¼tspchipotlepowder¼tspallspice
½tspcinnamon2cups(340g)wholealmonds
1chunksugarmaplewood1disposablealuminumpan
Cookingspray
Fireupyoucookerfortheupperendoflowandslowcooking(approximately275–300°F[135–149°C]).Thistimeleavethewaterpanempty.Addthesmokewoodabout5minutesbeforecooking.
Inabowlmixupalloftheingredientsexceptthealmonds;theresultshouldbeanicestickypaste.Addthealmondsandmixuntilwellcoated.Sprayanaluminumpanwithcookingspray.Pourthealmondsontothepanandmakesuretheyareinasinglelayer.
PlacethepanonthetoprackoftheWSM,andcookforabout30minutes.Shakethepanacoupleoftimesduringthecooktomixthenutsupalittle.
Removefromcookerandletcoolforabout20minutes.Asthenutscooltheywillmostlikelysticktogether,soyou’llwanttobreakthemupabit.Serveorstoreinanairtightcontainer.
BUTTERYSMOKEDCABBAGEThissmokedcabbageistheperfectcomplementorsidedishtoaddtoanybarbecuemeatyouarecooking.Youcancookthecabbagerightalongwiththemeatandifyoutimethingsright,everythingwillbereadyatthesametime.Smokedcabbageissortoflikeacrossbetweencoleslawandsauerkraut,withafantasticsmokyflavor—youknowyouwanttotryit!YIELD:4SERVINGS*COOKTIME:APPROXIMATELY4–5HOURS
1largeheadofcabbage
Saltandpepper¼cup(40g)sweetonion,diced(IuseVidaliawheninseason)
1stickofbutter,slicedandatroomtemp½cup(115g)uncookedpancetta,diced
HDaluminumfoil2chunksapplewood
SetupyourWSMforlowandslowcooking(approximately250°F[121°C]),andfillyourwaterpanaboutthree-quartersfullwithhotwater.Addyoursmokewoodatthesametimeyouputthecabbageonthecooker.
Taketheheadofcabbageandremovethecore;youwillendupwithwhatlookslikeabowl.Makesureit’sbigenoughtoholdalloftheingredients.Seasonthecoredoutcabbagewithsaltandpepper.Addtheonionsandthenaddthebutter.Lastly,topwiththepancetta.
Makearingwiththealuminumfoil,andplacecabbageinthecenter.Thiswillallowtheheadofcabbagetoremainuprightduringtheentirecook.Cookforabout4–5hoursoruntilthecabbageistender.Whendone,takeoffthecooker,andremoveanyblackenedleaves.Cutintoquartersandserve.
BACON-STUFFEDSAUSAGEFATTYWRAPPEDINBACONWhatcouldbebetterthanacheesybaconmixture,wrappedinsideofsausage,thenwrappedagaininbaconandcookedtoperfection?Yourguessisasgoodasmine.Hereistheultimateinbaconydeliciousmadness.YIELD:12–16SERVINGS*COOKTIME:APPROXIMATELY2½HOURS
1pound(455g)breakfastsausage(JimmyDean)
1pound(455g)sweetItaliansausage½pound(230g)groundchorizo
2pounds(910g)bacon,dicedandcooked½–1cup(70–140g)Velveetacheese
1pound(455g)bacon,uncookedSmokin’HoggzDryRub
1cup(240g)BBQSauceHDaluminumfoil
Cookingspray
Forthisrecipeyouwillbecookingontheupperendofthelowandslowspectrum,somewherearound275°F(135°C).Fillthewaterpanaboutthree-quartersfullwithwarmwater.Addyoursmokewoodabout5minutesbeforeputtingthefattyon.
Mixallthesausagetogether.Putthemixtureintoagallon-sizedbag,andflattenoutuntilthemixturereachesallsidesofthebagandisequalthicknessthroughout(about½inch[13millimeters]thick).Takeoutofthebagandputitonasheetofaluminumfoilsprayedwithnonstickcookingspray.
Takethecookedbaconandspreaditoutoverthesausageandaddthecheese.Rolltheentirethingintoalog,andcompletelyseasontheoutsidewiththedryrub.
Taketheuncookedbaconandmakeabaconweave;placethesausagelogontothebaconweaveandrollweaveallthewayaroundthelogandseasonwithmoredryrub.
Placesausagefattyontothegrateofapreheatedgrill/smokerat275°F(135°C),andcookforabout2–2½hours.Youcanaddanykindofsmokewoodyoulike—Ilikeappleorsugarmaple.Duringthelasthalfhour,brushonyourfavoriteBBQsauce.
Takethefattyoffthecookerandletrestforaboutonehour.Sliceinto1–1½-inch(2.5–4-centimeter)slices,serveandenjoy.
BLUEBERRYBBQSAUCENexttimeyoufireupyourgrillorsmokerandyouarelookingforalittletwisttothetraditionalBBQflavors,tryusingthisBlueberryBBQsauce.It’sawesomewithchickenandpork,butespeciallygreatwithanysausagefatty!YIELD:ABOUT3CUPS(720G)*COOKTIME:20MINUTES
2cups(300g)freshblueberries
½cup(120ml)balsamicvinegar3tbsp(40g)brownsugar
3tbsp(45g)ketchup1clovegarlic,minced
½tspkoshersalt
Placealloftheingredientsintoasaucepan,bringtoaboil,thenlowertempandsimmerfor15–20minutesuntilitthickens.Removeandletcool.Thenpureeinablenderorfoodprocessor.
STUFFEDSAUSAGEFATTYWITHBLUEBERRYSaywhat?That’sright—asausagefattystuffedwithblueberrymuffinandmaplesyrup.Soundstrange?Well,itwasabighitwiththejudgesandplacedsecondatafewcontests.Justwaittillyoutryit,you’llbemakingthisrecipeeverychanceyouget!YIELD:12–16SERVINGS*COOKTIME:APPROXIMATELY2½HOURS
2pounds(910g)ofbreakfastsausage(JimmyDean)
1pound(455g)sweetItaliansausage4–6medium-sizedblueberrymuffins
1cup(240ml)maplesyrup1pound(455g)maplebacon
Smokin’HoggzAll-PurposeRubBlueberryBBQSauce
HDaluminumfoilCookingspray
Plasticwrap
Forthisrecipeyouwillbecookingontheupperendofthelowandslowspectrum,somewherearound275°F(135°C).Fillthewaterpanaboutthree-quartersfullwithwarmwater.Addyoursmokewoodabout5minutesbeforeputtingthefattyon.
Next,crumbletheblueberrymuffinsinabowlandaddthemaplesyrupandmix.Placethisontoplasticwrapandformintoalogabout2inches(5centimeters)shorterthanthelengthofthesausage.Putinthefreezerfor30minutestoset.
MixthebreakfastsausageandtheItaliansausagetogether,putmixtureintoagallon-sizedbagandflattenoutuntilthemixturereachesallsidesofthebagandisequalthicknessthroughout(about½inch[13millimeters]thick).Takeoutofthebagandplaceonasheetofaluminumfoil;spraythefoilwithnon-stick
cookingspray.Removethemuffinmixturefromfreezerandplaceitontothesausage.Rolltheentirethingintoalog,makingsuretosealendscompletely.
Takethebaconandweaveintoacheckerboardpattern.Placethesausagelogontothebaconweaveandrollweaveallthewayaroundthelogandseasonwithdryrub.
Placesausagefattyontothegrateofapreheatedgrill/smokerat275–300°F(135–149°C)andcookforabout2–2½hours.Youcanaddanykindofsmokewoodyoulike—Ilikeappleorsugarmaple.Duringthelasthalfhour,brushonBBQsauce.
Takethefattyoffthecookerandletitrestforabout30minutes.Sliceinto1–1½-inch(2.5–4-centimeter)slices,serveandenjoy.
BREAKFASTSAUSAGEFATTYThisisatakeonthetraditionalfatty,inspiredbymyfavoritebreakfastitems.Ithashashbrowns,cheeseandscrambledeggsinsidebreakfastsausage,allwrappedinbacon!YIELD:6–10SERVINGS*COOKTIME:APPROXIMATELY2½HOURS
1pound(455g)breakfastsausage
1cup(95g)hashbrowns,cooked4tsp(20ml)hotsauce
1tsp(5g)salt½tspblackpepperorfavoriteseasoning
4eggs,scrambled4ounces(115g)cheddarjackorcheddarcheese
1pound(455g)bacon¼cup(60ml)maplesyrup
2chunkseachappleandsugarmaplewoodHDaluminumfoil
Cookingspray
Forthisrecipeyouwillbecookingontheupperendofthelowandslowspectrum,somewherearound275°F(135°C).Fillthewaterpanaboutthree-quartersfullwithwarmwater.Addyoursmokewoodabout5minutesbeforeputtingthefattyon.
Placethebreakfastsausageintoagallon-sizedbagandflattenoutuntilthemixturereachesallsidesofthebagandisequalthicknessthroughout(about½inch[13millimeters]thick).Takeoutofthebagandplaceonasheetofaluminumfoil;spraythefoilwithnon-stickcookingspray.Thentopthesausagewithhashbrownsandhotsauce,seasonwithsaltandpepper.Next,addthescrambledeggsandaddsomemorehotsauce.Thentopitwiththecheese.
Rollthesausageuptoformagiantmeatlog.Weavethebaconintoatightweave.Topthebaconweavewithadrizzleofmaplesyrupandthenrollitaroundthemeatlog.SetupyourWSMtocookatapproximately275°F(135°C).PlacethefattyontheWSMfor2–2½hoursoruntiltheinternaltemperatureis165°F(74°C).Duringthelasthalfhour,brushwithmaplesyrup.Removefromthegrillandletitrestcoveredforabout30minutes.Sliceandenjoy.
STUFFEDSAUSAGEFATTYThesausagefattyhasbecomeoneofthemorepopularthingstocookatabarbecuecontest.Forone,they’reprettysimpletomake;andtwo,theyarejustplaindelicious.Therearemanyvariations,andthat’spartofwhyafattyissomuchfuntomake.Thisisarichandsavoryversionthatisoneofmyfavorites.YIELD:ABOUT12SERVINGS*COOKTIME:APPROXIMATELY2½HOURS
1pound(455g)ofbreakfastsausage(JimmyDean)
1pound(455g)sweetItaliansausage¼cup(80g)applebutter
Smokin’HoggzAll-PurposeRub8–10slicesofprosciutto
1(8ounce[230g])packagecreamcheeseSaltandpeppertotaste
¼–½sweetonion,diced1appleorpear,diced
1pound(455g)slicedbaconBBQSauce
Forthisrecipeyouwillbecookingontheupperendofthelowandslowspectrum,somewherearound275°F(135°C).Fillthewaterpanaboutthree-quartersfullwithwarmwater.Addyoursmokewoodabout5minutesbeforeputtingthefattyon.
MixthebreakfastsausageandtheItaliansausagetogetherwithsomeoftheapplebutter.Putthemixtureintoagallon-sizedbagandflattenoutuntilthemixturereachesallsidesofthebagandisequalthicknessthroughout(about½inch[13millimeters]thick).Takeoutofthebagandplaceonasheetofaluminumfoil;spraythefoilwithnon-stickcookingspray.
Seasonwiththedryrub,andlaytheslicesofprosciuttoontothesausagemixture.Spreadcreamcheeseontopoftheprosciuttoandseasonwithsomedryruborsaltandpepper.
Inaskilletwithsomeoliveoil,cookuptheonionsforabout5minutesonmediumheat.Thenaddtheapple/pearalongwithsomemoreapplebutterandcookforanother5minutes;addsaltandpeppertotaste.Takeofftheheatandletcool.
Takecooledonion/applemixtureandspreadontopofcreamcheese,andaddsomemoreapplebutter.Rolltheentirethingintoalogandcompletelyseasontheoutsidewithdryrub.Takethebaconandmakeabaconweave;placethesausagelogontothebaconweaveandrollweaveallthewayaroundthelogandseasonwithmoredryrub.
Placethesausagefattyontothegrateofapreheatedgrill/smokerat275°F(135°C)andcookforabout2–2½hours.Youcanaddanykindofsmokewoodyoulike—Ilikeappleorsugarmaple.Duringthelasthalfhour,brushontheBBQsauce.
Takethefattyoffthecookerandletrestforaboutonehour.Sliceinto1–1½-inch(2.5–4-centimeter)slices.Serveandenjoy.
BABYBACKRIBSWhenyouthinkall-AmericanBBQ,whatdothinkof?Myfirstthoughtisbabybackribs.ThisiswhatgotmestartedinthefunandcrazyworldofcompetitionBBQ.Iloveribs!!IusedtoorderthemeverychanceIgotwhenwewouldgooutfordinner.ThenonedayIthoughthmm…IbetIcouldmaketheseathome.So,Iwentoutandgotasmoker.ItwasasmallredBrinkman,andthetemperaturegaugereadlow,idealandhot—I’msuresomeofyouknowexactlywhatI’mtalkingabout.ThefirstsetofribsIcookedcameoutawful.Ithinktherewereonlytwobonesfromeachrackthatwereevenedible.Itwasacompletedisaster!Thatwasover15yearsago.Ihavehonedmybarbecueskillssincethen,andhavecomeupwitharibrecipethatIcancertainlybeproudof!Ithinkyou’lllikeit,too!YIELD:ABOUT8SERVINGS*COOKTIME:APPROXIMATELY3½HOURS
2racksofloinbackribs(babyback)withthemembranefromthebacksideoftheribsremoved
½cup(65g)yellowmustard½cup(170g)honey
½cup(100g)brownsugar1stickofbutter
1cupapplewoodchipsor2–3chunks(ifusingchips,soakinwaterforaboutanhour)DRYRUB
½cup(100g)sugar½cup(120g)koshersalt
½cup(50g)brownsugar,dried2tbsp(4g)chilipowder
1tbsp(7g)groundcumin2tsp(5g)accent(MSG)
2tsp(4g)cayennepepper2tsp(5g)blackpepper,freshlyground
2tsp(7g)granulatedgarlic2tsp(5g)onionpowder
BBQSAUCE1cup(240g)SweetBabyRay’s
¼cup(60ml)cidervinegar¼cup(60ml)applejuice
2tbsp(30g)dryrub
First,tomakethedryrub,mixallingredientstogetherandsetaside.SamefortheBBQsauce.Next,applysomeoftheyellowmustardtobothsidesoftheribs—justenoughtolightlycoatthem(thepurposeofthemustardistogivetherubsomethingtostickto).Thensprinklemeatwiththerubandletsitforaboutan
hourbeforecookingtoallowmeattocometoroomtemperature.Agoodoveralldustingonbothsidesoftheribsisallyouwillneed.Whiletheribsareresting,prepareyoursmokerforlowandslowcooking(approximately250°F[121°C]).Fillyourwaterpanaboutthree-quartersfullwithhotwater.Addyoursmokewoodabout5minutesbeforeputtingtheribsontheWSM.
Nowit’stimetoputtheribsonthecooker;youwillwanttoputtheminmeatsideup.Letthemcookforabout2½hours.Afterthe2½hoursareup,takeacoupleofsheetsofaluminumfoilanddrizzleonsomehoneyandbrownsugarandalittlebitofbutter.Placetheribsonthehoneyandbrownsugarmeatsidedown.OnthebacksideoftheribspoursomeoftheBBQsauce;wraptightlyandplacebackontothecookerforanotherhouroruntildone.Youwillknowtheyaredonewhenyoucanseethemeatshrinkfromtheboneabout½–¾inch(13–20millimeters).Taketheribsoutofthefoilandglazethemwiththeleftoverjuicesandletthemrestforabout20minutes.Cutthemupandserve.
Somecooksliketosprayribswithafruitjuicemixtureduringthecookingprocess.Typically,thishelpsaddsomenicecolor,alittlebitofflavorandsomemoisture.Youcouldtrya50/50mixofapplejuiceandcidervinegar.
BEEFRIBSBeefbackribsaretheequivalenttotheloinback(orbabyback)ribsonapig.Becausethey’refromacow(andnotfromapig),they’remuchlargerinsizethanporkribs.Thebestpartofthecow,theribroast,sitsrightontopofthebeefbackribs,soyouknowthesearegoingtobetenderanddelicious—butonlyifthey’repreppedandcookedproperly.Inthisrecipe,I’llshowyouhowtomakeexcellentbeefribseachandeverytime!YIELD:8SERVINGS*COOKTIME:APPROXIMATELY4–6HOURS
2racksofmeatybeefbackribs(about
7–8bonesperrack)12ounces(355ml)lagerbeer
DRYRUB3tbsp(45g)koshersalt
3tbsp(24g)chilipowder1tbsp(7g)coarseblackpepper
2tsp(7g)garlicpowder2tsp(4g)oregano
1tsp(2g)cayennepepper1tsp(2g)cumin
HDaluminumfoil4chunksofcherryandoakwood(twoeach)
FireupyourWSMforlowandslowcooking(approximately250–275°F[121–135°C]).
Taketheribsandremovethemembranefromthebonesideofeachrack.Theeasiestwaytodothisiswithabutterknifeandadrypapertowel.Taketheknifeandgobetweenthemembraneandtheboneandstarttopeelaway—takethepapertowelandgrabontothemembraneandpullitoff.
Mixallthedryrubingredientstogetherinabowl.
Nowseasonbothsidesoftheribs,puttingmoreoftherubontothemeatsideoftheribs.
PlaceontothetoprackoftheWSMandcookforabout4–6hoursoruntilprobetender(whereyoustickaprobeinanditfeelslikeitsgoingthroughroomtemperaturebutter).
Abouthalfwaythroughthecook,youcanspraytheribswithsomeofthebeer,foralittleaddedflavor.
Whentheribsaredone,removethemfromtheWSMandlooselywrapwithHDfoil(sosteamcanescape)andrestforabout15–20minutes.Cutandserve.
CHICKENBRINEBrineisasaltysolutionthatnotonlyaddsflavortomeat,italsohelpskeepthemeattenderandmoist.Whenyouplacemeatintoabrine,themeatdrawsinthesaltysolution,alongwithanyotherflavorsyouincludeinthebrine.Becausebrinedmeatisloadedwithextraliquid,itwillretainmoremoistureasitcooks,makingforamoredeliciouspieceofmeat.Whenyoucookchickenonasmoker,eitherlowandsloworhotandfast,youruntheriskofitdryingout—andnobodylikesdriedoutchicken.Ifyouwantperfect,juicy,tenderchickeneverytime,Ihighlyrecommendbriningyourchicken.Thisrecipewilldojustthat!YIELD:5QUARTS(5LITERS)*COOKTIME:15MINUTES
1cup(240ml)boilingwater
¾cup(180g)coarsekoshersalt¾cup(150g)brownsugar
1cup(240ml)cidervinegar½gallon(2L)coldwater
½gallon(2L)applecider1tbsp(9g)crackedblackpeppercorns
Taketheboilingwateranddissolvethesaltandbrownsugar.Addtherestoftheingredientsandstoreinthefridgeuntilreadytouse.
BEERCANCHICKENBeercanchickenisoneofmyfavoritewaystocookchickenonmysmoker.Notonlydoesitlookcool,ittastesevenbetter!Whilethechickenisdryroastingontheoutside,theinsideisbeingbathedwithsteamybeer,keepingthechickenmeatwonderfullymoist.Theresultistender,falling-off-the-bonemeat,encasedinsalty,flavorful,crispyskin—yum!YIELD:4SERVINGS*COOKTIME:APPROXIMATELY2–3HOURS
1wholechicken(5–6pounds[2.25–2.75kg])
1can(12ounces[355ml])ofyourfavoritebeer3clovesgarlic,minced
Smokin’HoggzAll-PurposeRub2–3chunksapplewood
HeatyourWSMforlowandslowcooking(approximately275°F[135°C]).Fillthewaterpanaboutthree-quartersfullwithhotwater,andaddthesmokewoodabout5minutesbeforeputtingthechickenontheWSM.
Cleanchickenthoroughly,insideandout.Removeanyunwantedparts.
Openthebeercanandconsumehalfofthebeer(youdon’twanttowasteit),andaddgarlictotheremainingbeer.
Slidethechickenontothecanofbeer,legspointingdown,sothatthecansupportsthechickenupright(likeatripod).Generouslyapplytherub.Placethecanwiththechickenonthebottomcookinggrate(thechickenmaybetootallforthetopgrate).
Smokechickenuntilcookedthrough.Irecommendusinganinstant-readthermometerinsertedintothethickestpartofthethigh.Whenitregisters175°F(80°C)or165°F(74°C)inthebreast(roughly2–3hours),yourchickenisdone.Youcantellit’sdonewhenyouseeclearliquidcomingoutofwhereyouprobedit.
Letchickenrest10minutesbeforecarving.
APPLEWOODSMOKEDCHICKENSALADIcameupwiththisrecipeaftercampingwithsomefriends.Wehadjustcookedandeatensomewholechickens,andwerewonderingwhattodowiththeleftovers.So,Ithought,“Howaboutwemakesomechickensaladandhavesandwiches?”OK,soundsinteresting,right?Itwasjustchicken,alittlebitofmayoandsomesaltandpepper.Thoughitwasverysimple,itwasdelicious.SincethenIhaveaddedafewmoreingredients,likeonions,cranberriesandwalnuts,tobringthisdishoverthetop.Goaheadandgiveitatry,Ithinkyou’llloveit!YIELD:ABOUT8SERVINGS*COOKTIME:APPROXIMATELY3HOURS
1chicken(5–6pounds[2.25–2.75kg])
ChickenBrineOliveoil
Saltandpepper1cup(240g)mayonnaise
½sweetonion,finelydiced¼cup(40g)driedcranberries
¼cup(25g)shelledandchoppedwalnuts1tbsp(8g)chilipowder
6potatosandwichrolls2chunksapplewood
SetuptheWSMforlowandslowcooking,andfillthewaterpanabouthalfwaywithhotwater.Addthesmokewoodabout5minutesbeforeputtingthechickenon.
Brinethechickenforabout4hours(cangoupto12hours),removefrombrine,rinseoffandpatdry.(Briningthechickenwillhelpretainmoistureandalsoaddsomeflavor.)
Rubtheoliveoilalloverthechickenandseasonwithsaltandpepper.
PutthebirdonthetoprackoftheWSM.Setituplikeatripod,restingonthetwolegsandthebuttofthechicken.Cookforabout3hoursoruntilthebreast(whitemeat)reads165°F(74°C)andthethigh(darkmeat)reads185°F(85°C).Removefromthecookerandletrestforabout30minutes.
Shredthechickenandmixwithmayo,onion,cranberries,walnutsandchilipowder.
Addsaltandpeppertotaste.
SPINACHANDGOATCHEESESTUFFEDCHICKENBREASTThisisaprettysimpledishthatissuperrichinflavor!Thetanginessofthegoatcheese,slightlysweetflavorofthebalsamicandthelittlebitofsaltyfromtheprosciuttoreallybringsthisalltogetherforonegreatmeal.YIELD:4SERVINGS*COOKTIME:APPROXIMATELY45MINUTES
4chickenbreasts
4slicesprosciutto2cups(360g)cookedspinach
1cup(150g)crumbledgoatcheese4clovesgarlic,minced
Saltandpepper1cup(240ml)balsamicvinegar,reducedto¼cup(60ml)
Butcher’sstring2chunksofapplewood
FireupyourWSMforlowandslowcooking(about250°F[121°C]),fillwaterpanabouthalfwaywithhotwaterandaddsmokewoodabout5minutesbeforeputtingthechickenon.
Looselywrapeachchickenbreastinplastic.Takeameatmalletandpoundeachbreastuntileventhicknessabout½inch(13millimeters)thick.Seasonwithsaltandpepper.Laythesliceofprosciuttoontopofthechicken,addabout½cup(90grams)ofspinach,¼cup(40grams)ofgoatcheeseandabout¼ofthemincedgarlic.Rollchickenupandtiewithbutcher’sstringaboutevery1inch(2.5centimeters).Seasonwithsaltandpepper.
PlaceontothetopgrateoftheWSM,andcookuntilyougetaninternaltemperatureof165°F(74°C).
Removefromcookerandletsitfor5minutes,thenserveanddrizzlewithbalsamicreduction.
PASTRAMI,DRYCUREDIfoundthatIcouldmakepastramithatgavethestore-boughtstuffarealrunforitsmoney,anditwasafunprocess!Ifyoulikepastrami,andyouknowhowtocookbrisket,youmightaswellgivethisatry.YIELD:15SERVINGS*COOKTIME:APPROXIMATELY3+HOURS
1brisketflat(5–8pounds[2.25–3.75kg])
DRYCURE¼cup(60g)MortonTenderQuick
¼cup(50g)brownsugar(lightordark)¼cup(30g)coarsegroundblackpepper
2tbsp(20g)garlic2tbsp(14g)groundcoriander
2tbsp(13g)groundmustardseedCOOKINGRUB
4tbsp(30g)coarseblackpepper1tsp(3g)garlicpowder
1tsp(2g)onionpowder1tsp(2g)groundcoriander
1tsp(2g)paprika1tsp(2g)groundmustardseed
3chunksofcherrywoodBakingpan
WirerackResealablebagorzipperedstoragebag
Makethecureandtherubbymixingtheingredientsintotwosmallbowls.Setaside.
Trimthefatfromthebrisketflattoabout⅛inch(3millimeters)(thiswillallowthecuretopenetratedownintothemeat).Seasonbothsidesofthebrisketwiththedrycurerubandplacethemeatintoaresealablebag.Applyanyremainingrubontothenonfatsideofthebrisket.Putthebagontoasheetpanandplaceinthefridgefor3to4days(dependingonwhenyouwillbecooking),turningthebagtwiceaday(morningandnight)toallowformaximumcure.
Afterthecure,removefrombagandrinseoff.Soakforaboutanhourincoldwater,changingthewateratthe30-minutemark.Thiswillhelpcontrolthesaltinessofthepastrami.
FireupyourWSMforlowandslowcooking(approximately250ºF[121ºC]),andaddthesmokingwoodabout5minutesbeforecooking.
Seasonthecuredbrisketwiththecookingrub.Letthemeatsitforaboutanhour
beforeputtingitontheWSM.Then,placeitontheWSM,andcookuntilyougetaninternaltempof190°F(88°C).Startcheckingaroundthe3-hourmark.RemovefromtheWSMandwrapinfoilinthefridgefor12hours.
Whenitistimetoserve,itistimetosteamheatandtenderize.Youcanmakeasteamerbyputtingawirerackinabakingpan.Ifnecessary,youcansitthewirerackonballsoffoiltokeepitoutofthewater.Unwrapthemeatandputitonthefoilinwhichitwaswrappedorthesteamwillwashoffalotoftherub.Donotslicethemeatfirst.
FireupyourWSMagain,thistimetothehigherendofthelowandslowrange(about275°F[135°C]).
PutthepanonthetoprackoftheWSMandsteamitanhourortwountilheatedthroughto203°F(95°C).Theexacttimewilldependonthemeat’sthicknessandhowhotthewateris.Addhotwaterasneeded,makingsurethepanneverdriesout.Don’trushthis.Takeitallthewayto203°F(95°C).
Nowtoservethis,handsliceittoabout⅛inch(3millimeters)andstackontosomegoodryebreadandaddsomebrownspicymustard.
MAPLECUREDPORKBELLYIfyouhaveneverhadhomemadebacon,you,myfriend,areinforadelicioustreat.Homemadebaconisprobablyoneoftheeasiestthingstodo,andissooooomuchbetterandmuchlessexpensivethanthestoreboughtstuff.A10–12pound(4.5–5.5kg)porkbellywillrunyouabout$3perpound(455g).That’sabouthalfofwhatyouwouldspendonpreparedbacon.I’mtellingyou,onceyoutrythis,youwon’tbebuyinganymoregrocerystorebaconagain!!YIELD:10–12POUNDS(4.5–5.5KG)*COOKTIME:APPROXIMATELY3HOURS
12pounds(5.5kg)porkbelly,skinoff
1cup(240g)koshersalt1cup(200g)brownsugar
1cup(240ml)realmaplesyrup3tsp(15g)pinksalt(curingsalt)
3–4chunkssugarmaplesmokingwood
Mixtogetherthesalts,sugarandsyrup—thiswillturnintoapaste.
Putporkbellyina2½-gallon(9.5liter)zipperedstoragebag.Withthefatsideup,applysomeofthepaste;rubitalloverthefatside.Turnoverandapplytheremainingpasteandrubitalloverthemeatside.Sealthebagandputitintoafullpanandputitintherefrigerator.Thiswillbethereforabout6to7days,turnoveronceaday.After7days,removeandrinseoffwithcoldwater.Sliceoffasmallpieceandcook;ifitistoosalty,soakinwaterforanhour,andrepeat.Afterithasbeenrinsedandsoaked,dryitoffandputitbackintothepanfatsidefacingdownandputbackintorefrigeratorovernight.Thisprocesswillallowthesurfaceofthemeattoformathincoatingcalledapellicle,whichwillallowthesmoketosticktothemeatalittlebetter.
GoaheadandfireuptheWSMforlowandslowcooking(approximately200–225°F[93–107°C]).Thiswillbeashortcooksoyoudon’tneedtofillthecharcoalpanalltheway.Fillthewaterpanupabouthalfwaywithcoldwater.
Addthesmokewoodabout5minutesbeforeputtingthemeatonthesmoker.Youwillwanttocookthisatabout200°F(93°C)untiltheinternaltemperaturereaches150°F(66°C),approximately3hours.Removeandletitcool.Storeinthefridgeuntilreadytoeat,butIknowthatwillhardtodo,itisbacon!!!Cutyourselfoffapieceandcookitup,andgotoyourhappyplace!!!
POTROASTPotroastwasastandardmealwhenIwasgrowingup,anditcontinuestobeinmyparents’household.Potroastrequiresslowcookingoverlowheattoensuretender,flavorfulmeat.Potroaststypicallyusethetoughercutsofbeef—achuckroastorshoulderroast—whichareloadedwithflavor.Slowcookingatlowheatiswhatmeltsthetoughconnectivetissuebetweenthemusclefibers,leavingyouwithtendermeatthatflakesapartfromyourfork.YIELD:6SERVINGS*COOKTIME:APPROXIMATELY5–6HOURS
6pounds(2.75kg)bone-inchuckroast
OliveoilSaltandpepper
Garlicpowder1packetofgravymix
1cup(240ml)beefstock2tbsp(25g)butter
4mediumpotatoescutinto1″(2.5cm)chunks4carrotspeeledandsliced1″(2.5cm)thick
1largesweetonioncutintoquartersDisposablealuminumhalfpan
HDaluminumfoilFatseparator
4chunksofhickorywood
FireuptheWSMforlowandslowcookingto(approximately250°F[121°C]).Fillthewaterpanwithhotwater,andputthewoodchunksinabout10minutesbeforeputtingthemeaton.Adjustthebottomventsasneededthroughoutthecooktomaintain250°F(121°C).
Coatthechuckroastwitholiveoilandliberallyseasonwithsalt,pepperandgarlicpowder.LettheroastsitoutforaboutanhourbeforegoingontheWSM.
Placetheroastintoanaluminumhalfpan,sprinklewithgravymixandpourbeefstockoverroast.PlaceontothetoprackoftheWSMandcookuncoveredforabout2hours,thencoverwithHDfoilandcontinuetocookforabout5–6morehoursuntilfall-off-the-bonetender.Withabout2hoursleftinthecook,addthebutter,potatoes,carrotsandonion.Youcancheckthetendernessoftheroastbypokingitwithafork;itshouldgoinwithlittleresistanceandwhenyoutwisttheforkthemeatshouldstarttoshredandpullcleanfromthebone.Besuretokeepaneyeonthewaterpanafterabout3–4hoursandaddhotwaterifneeded.
RemovefromtheWSMandletrestcoveredforabout15–20minutes.
PULLEDPORKWITHROOTBEERBBQSAUCEPulledporkismyfavoriteBBQofalltime,everywhereIgo,whetheritispassingbyaroadsidestandorwalkingaroundataBBQcontest,Ialwaystrythepulledpork.Iwasatafairafewyearsagoandsawsomeonesellingpulledporksandwicheswitharootbeersauce,soIjusthadtotryit.Awesometosaytheleast.Afterafewtriesatit,IthinkIfinallyhavesomethingtobeproudof.Hereismyversion.YIELD:ABOUT12–15SERVINGS*COOKTIME:APPROXIMATELY6–8HOURS
1Bostonbutt(8–10pounds[3.75–4.5kg])
Saltandpepper1bottleofStubb’sPorkMarinade
12–15bulkyrollsROOTBEERBBQSAUCE
1bottlerootbeer(2L)1½cups(355ml)applecidervinegar
½cup(120g)ketchup½cup(125g)yellowmustard
2tbsp(35g)Worcestershiresauce1tbsp(15ml)Tabasco
1tsp(5g)koshersalt1tsp(2g)blackpepper
2tbsp(25g)coldunsaltedbutter
Onthisrecipeyou’llbecookingaround250°F(121°C).SofireupyourWSMforlowandslowcooking,andfillthewaterpanwithhotwateralmosttothetopofthepan.Addyoursmokewoodwhenyouputthebuttonthecooker.
Seasontheporkbuttwithsaltandpepper.Placetheporkbutt,fatsideup,onthetoprack.Seasonthefatsidealsowithsaltandpepper.
Cookuntiltheinternaltemperaturereachesbetween160–165°F(71–74°C).Thisshouldtake6–8hours.RemovefromtheWSMandwrapinfoilfatsidedownandaddthebottleofStubb’sPorkMarinade.PuttheporkbackontheWSMandcontinuecookinguntilinternaltempof195–205°F(91–96°C)—startcheckingtempofthebuttafter1½–2hours.RemovebuttfromtheWSM,openfoilandsteamdownfor10minutes(untilyoucannotseesteamcomingfromthefoil).
Wrapbuttinatowelandletrestforabout1–2hoursinadrycooler.Takebuttoutoffoilandwithtwoforks,pullapartthemeatintosmallchunks.TosswiththerootbeerBBQsauceandserveonfreshbulkyrolls.
TomaketheBBQsauce,reducetherootbeerto1cup(240milliliters)overmediumheatinalargesaucepan—thistakesaboutanhour.Addtheapplecidervinegar,ketchup,yellowmustard,lemonjuice,Worcestershiresauce,Tabasco,saltandpepper.Stirwellandsimmerfor20minutes.Finishthesaucebywhiskinginthecoldbutterforextrabodyandflavor.
SHREDDEDBBQBEEFThisisanotherfanfavoritewhenwatchingfootballgamesuphereinNewEngland.Thegreatthingaboutthisoneisyoucancookitthedaybeforeandjustheatituponthegrillwhileyou’retailgating.YIELD:10–12SERVINGS*COOKTIME:APPROXIMATELY2–3HOURS
BEEFRUB
2tbsp(30g)koshersalt2tbsp(14g)blackpepper
2tbsp(16g)chilipowder2tsp(4g)cayennepepper
5–6pounds(2.25–2.75kg)chuckeyeroastOliveoil
12potatorollsBBQSauce
Disposablealuminumhalfpan
First,tomaketherub,mixallingredientsinanairtightcontainerandstoreuntilreadytouse.
FireuptheWSMforlowandslowcooking(approximately250°F[121°C]).Fillthecharcoalchamberabouthalfwayfullwithunlitcharcoalbriquettesandthenspreadabout30hotcoalsovertheunlitones.
Cuttheroastintoquarters.Thishelpsthemeatcookfasterandcreatesmoresurfaceareafordark,smokyoutsidemeattoformduringcooking.Removeanygristleorlargeareasoffat.Rubtheoliveoiloverall4piecesandcoateachpiecewithrub.
Place2fist-sizedchunksofsmokewoodonthehotcoals.Ilikeapplewoodandhickory.Assemblethecookerwiththewaterpaninplaceandfillitwithcoolwater.Placethe4piecesofchuckeyeinafoilpanonthetopcookinggrate.Arrangethemtomaximizetheirexposuretothesmokeandsotheydon’ttouchoneanother.
Setthetopventto100percentopenandkeepitthatwaythroughouttheentirecookingprocess.Startwithall3bottomvents100percentopen.Asthecookerapproaches200°F(93°C),begintopartiallycloseall3bottomventssothecookertemperaturedoesnotexceed250°F(121°C).Adjustthebottomventsasneededtomaintainthistemperaturerangethroughoutthecookingprocess.
After3hourscoverwithfoilandcookforanother2–3hours.
Removethemeatfromthesmokerandletrestfor30minutes.Pouroffthejuicesintoafatseparator.Reserve¼to½cup(60to120milliliters)ofthejuicesforlater.
Shredthemeatusingforksorjustyourfingers.Mix½cup(120grams)ofBBQsauceandaddabout¼cup(60milliliters)ofreservedjuices.Mixthesauceintotheshreddedbeef.Serveonthepotatorolls.
SMOKEDSEASCALLOPSWRAPPEDINPROSCIUTTOScallopsarefantastic,especiallywhenfresh.Wehaveafishguywegotoduringthesummerwherewecangetfreshscallopscaughtthatmorning.Theselittlebabiesarewonderful.Theyaresolightandhavesuchabeautiful,sweettastetothem!Ifyoureallywanttoimpressalotofpeopleatyournextparty,thenyouhavetomakethisrecipe!!!YIELD:4SERVINGS*COOKTIME:APPROXIMATELY45MINUTES
12largeseascallops
2tsp(10g)koshersalt2tsp(5g)blackpepper
2tsp(5g)sweetHungarianpaprika12slicesprosciutto
1cup(135g)freshlumpcrabmeat1stickofunsaltedbutter,cutinto
12equalslices2tbsp(5g)freshparsley,finelychopped
2chunksalderwood12toothpicks
SetupyourWSMforlowandslowcooking(approximately250°F[121°C]),andfillyourwaterpanabouthalfwaywithhotwater.Addyousmokewoodabout5minutesbeforeputtingthescallopsonthecooker.Rememberthisisashortcook,soyouwon’tneedtousealotofcharcoal.
First,washandcleanthescallopsincoldwaterandpatdrywithapapertowel.Usuallythereisasmallmuscleonthesideofthescallop—youwanttomakesuretoremoveit.Youwon’tneedaknife;itshouldjustcomeoffusingyourfingers.
Seasonthescallopswithsalt,pepperandpaprika.
Wrapeachscallopwithapieceofprosciutto,makingsureitsticksupoverthetopofthescallopbyabouta¼–½inch(6–13millimeters).Secureeachwithatoothpick.
Takeaboutaspoonfulofthecrabandplaceitontopofthescallop,thenplaceasliceofbutterontopofthat.Seasonwithalittlemoreblackpepper.
PlaceontothetopgrateoftheWSMandcookforabout45minutes.
Removefromsmoker,takethetoothpickout,garnishwithalittlesprinkleofparsleyandserveimmediately.
AWARD-WINNINGSALMONThisrecipeisveryspecialtome.IdevelopedthisrecipebeforeIeventhoughtaboutcompeting.Turnsout,thisisalsothefirstrecipeIeverturnedinduringacompetition.ThefirsttimeIusedit,itreceivedfourthplace.Sincethen,thisrecipehaswonseveralfirst-placecallsinvariouscompetitions.YIELD:4SERVINGS*COOKTIME:20–30MINUTES
2pounds(910g)salmon
¼cup(60ml)realmaplesyrup¼cup(50g)brownsugar
Smokin’HoggzAll-PurposeRub2chunksofalderwood
Cutthesalmonintofour8-ounce(230gram)servings,leavingtheskinon.Applythemaplesyrupallovereachpiece.Sprinkletherubonallthreesides,applyagoodamountofthebrownsugarandletsitinacontainerinthefridgeforaboutanhour.
Whileyou’rewaitingforthesalmontosetup,prepareyourWSMfortheupperendofthelowandslowstyle(about275°F[135°C]).Forsalmon,Iliketousewoodslikealder,oranyfruitwoodwillworkjustfine.Addthewoodabout5minutesbeforeputtingthesalmononthecooker.
PlacesalmononthetopgrateoftheWSM,andcookuntilitreachesaninternaltemperatureof135°F(57°C)(medium).Ifyoulikeyoursalmoncookedalittlemore,gountiltheinternaltemperaturereaches145°F(63°C).RemovefromtheWSMandletrestfor5minutes.
THANKSGIVINGTURKEY,BUTTERFLIEDThisismyfavoritewaytoprepareaThanksgivingturkey.ThereasonIliketobutterflyaturkeyisthatyouendupwithamoreevencookofboththewhiteanddarkmeat.It’saprettycoolpresentation,andit’saloteasiertocarveup.Soyouthinkbringingaturkeytothefamilygatheringseemslikealotofwork?It’sreallynot.Itjusttakesalittleextratime—buttheresultsaresimplyawesome.Nomoredry,overcookedbirdforyourholidays!COOKTIME:ABOUT3HOURS
1freshturkey(15pounds[7kg])
TurkeyBrine2cups(475ml)ButterInjection
FreshgroundpepperOliveoil
Butcher’sstringFull-sizealuminumdisposablepan
Meatinjector5gallon(20L)food-gradebucket(emptyandclean)oradryemptycooler
3chunksapplewood
Thisisgoingtobeatwo-dayprocess,butitissoworthit!!
Preparetheturkeybytakingitoutofthepackagingandremovingthebagofgiblets(saveforlaterforgibletgravy).Removeanyexcessskinaroundeachopeningandrinseoff.
Placetheturkeyinanempty5gallon(20liter)food-gradebucketbreastsidedownandaddthebrine.Placeinthefridgeovernight.Ifyoudon’thaveabucket,youcanuseadry,emptycoolerandanextra-largezipperedstoragebag.Placetheturkeyinthebagbreastsidedownandplaceinsidethecooler.Addthebrine,removeairandthensealthebag.Filltherestofthecoolerwithiceandbrineovernight.
Removeturkeyfromthebrine,rinseoffandpatdry.Placeturkeyintoafull-sizealuminumpan,andputbackinthefridgeovernighttoletskindryout.Thiswillhelptocreatethatcrispyskineveryoneloves.
AtthistimegoaheadandsetuptheWSMfortheupperendoflowandslowcooking(approximately275°F[135°C]).Fillthewaterpanabouttwo-thirdsfullofhotwater.About15minutesbeforeputtingthebirdontheWSM,addyoursmokewood.
Nowforthefunpart!!You’llneedapairofreallygoodpoultryshearsorkitchen
shearsforremovingthebackbone.Cutthroughthebonesoneachsideofthebackbone,stayingasclosetothebackboneaspossible.Withthebackboneremoved,fliptheturkeyoverandpressdownhardwithbothhandstocrackandflattenthebreastbone.Foldthewingsundertheturkeysotheywon’tburnduringcooking.Tiethelegstogetherusingbutcher’sstring.Takethemeatinjectorandinjectthebutterinjectionthroughoutthebreast,legsandthighs.Brushtheturkeyalloverwithaverythinlayerofoliveoilandsprinklewithfreshcrackedpepper.
PlaceonthetoprackoftheWSM,andcookuntiltheinternaltemperatureofthebreast(whitemeat)is165°F(74°C)andthethigh(darkmeat)is175°F(80°C).
Removeandletrestabout30minutesuncovered.Carveitupandserve.
BUTTERINJECTIONWeallknowturkeycansometimesbealittledryandkindofblandintaste.Well,thisinjectionissuretomakeyournextturkeysupermoistandflavorful.YIELD:ABOUT2¾CUPS(650ML)
1stickbutter
2cups(475ml)chickenbroth¼cup(60ml)lemonjuice
2tsp(7g)garlicpowder2tsp(5g)onionpowder
2tsp(5g)finelygroundpepper1tsp(2g)groundthyme
Meltthebutterinasmallsaucepan.Addtheremainingingredientsandmixwell.Allowmixturetocoolenoughtoworkwithandloadintoameatinjector—refrigerateifnecessary.
TURKEYBRINEOneofthebestthingsyoucandotoimprovetheflavorandmoistureofaturkey(orchicken)istobrineit.Briningisbasicallysoakingthebirdinasaltysolutionforanextendedperiodoftime.Thesaltactuallychangesthemolecularstructureofthemeat.Now,youmightthinkthemeatwouldbetoosalty,right?Instead,itcreatessomeofthemosttenderandmoistmeatyou’lleverhave.
Youcanbuypremadebrines,butwhat’sthefuninthat?Makingyourownbrineiseasytodo,plusyougettopicktheingredientssoyouknowit’llbefreshanddelicious!Youwillonlywanttobrinefreshturkeys,becausefrozenturkeystypicallyhavealreadybeeninjectedwithasimilarsolution.YIELD:ABOUT2GALLONS(7.5L)
1gallon(4L)heavilyicedspringwater(savedforlater)
½gallon(2L)applecider1quart(950ml)chickenstock
1quart(950ml)springwater1½cups(365g)koshersalt
1cup(200g)darkbrownsugar,packed1cup(240ml)cidervinegar
1cinnamonstick3wholeorangepeels
4clovesgarlic,chopped¼cup(35g)mixedpeppercorns
3tbsp(5g)rosemaryleaves1tbsp(10g)allspiceberries
Combinealloftheingredientsinalargestockpotandstiruntilsaltandsugarhavedissolved.Bringtoaboilandturnoffheat.Addthegallonofice-coldwater.Storeinthefridgeuntilreadyforuse.
PIGCANDYAllright,ifyou’venevermadeortastedpigcandy,strapyourselfinforaseriouslyheavenlyindulgence.Afterhavingsomeofthesewonderful,sweet,swinetasticeats,youwillbedancingaroundlikealittlekidonChristmasmorning!!!YIELD:8SERVINGS*COOKTIME:APPROXIMATELY1–1½HOURS
1pound(455g)thick-cutbacon
¼–½cup(60–120ml)puremaplesyrup½tsp(2g)chilipowder(Anykindofchilipowderwillworkforthisrecipe,foramildchilitryancho.Ifyoulikeitspiciertrychipotleorcayenne.)
½–1cup(100–200g)darkbrownsugar(moreasneeded)HDaluminumfoil
Cookingspray2chunkssugarmaplewood
SetuptheWSMforlowandslowcooking(approximately250–275°F[121–135°C]),andaddwoodchunksabout5minutesbeforethebacongoeson.
PlacethefoilontothetopgrateoftheWSMandspraywithcookingspray.Layoutbaconpiecesnexttoeachother,anddrizzleeachpiecewithmaplesyrup.Lightlysprinkleonchilipowder(youdon’tneedalot,thisismoreforalittlebackendheat/flavor),andliberallysprinklebrownsugarontoeachpiece.
PlaceonthetopsectionofWSMandcookforabout1–1½hoursoruntilbaconreachesyourdesireddoneness.
*CHAPTERTWO*
THESECRETSTOHOTandFASTCOOKINGONTHEWSMANDOTHER
SMOKERS
Asthenameimplies,thehotandfastcookingmethodusesahottertemperatureandshortercookingtimethanthelowandslowmethodassociatedwithtraditionalbarbecue.Aspartofyourdevelopmentasabackyardcook,wethinkit’sagoodideatolearnthehotandfastmethod.Forbeginners,therecipesinthissectionuseallthesamebasiccookingskillsthatyouwillusewhenmakingtraditionallowandslowbarbecue.Inthissense,they’renotonlygreatpractice,butyou’llalsoobtainafinishedproductinmuchlesstimethanifyouusedthe
lowandslowmethod.Forexperiencedcooks,thehotandfastmethodisagreatfallbackwhenlife’ssuddenintricaciesflareupandyouunexpectedlyfindyou’repressedfortime—beforeyou’veevenstartedcooking.
Whenyoucookusingthehotandfastmethod,trytolightenoughcharcoalsothatitlaststhroughouttheentirecookingprocess.Werecommendusinglumpcharcoal,asitburnshotterandismoresuitedtothisstyleofcooking.
ADVANTAGESOFTHEHOTANDFASTMETHOD:
*Shortercookingdurationsthatgenerallylast4to6hours
*Typicallydoesnotrequireadditionalcharcoalduringthecooktime
*Favoredwhenyoupreferthatcharcoalbefullylitduringcookingprocess
THINGSTOKEEPINMIND:
*IftheWSMrunstoohot,bringingthetemperaturedowncanbeproblematic
*Idealtemperaturerangeis325–375°F(163–190°C)
BASICWORKFLOWTWEAKSFORHOTANDFASTMETHOD:
1.Fullyopenthetopandbottomvents.Thisconfigurationwillhelpchannelasignificantamountofairthroughouttheentirecookingprocess,allowingtheWSMtomaintainahighcookingtemperature.
2.Dumponechimneyofunlitcharcoalinsidethecharcoalring.
3. Light one full chimneyof charcoal.Wait for the charcoal at the topof thechimneytobegintoturngrayoruntilyouseeflamesrisingoutofthetopofthechimney.
4.Usingheat-resistantgloves,dumpthehotcharcoalintothecharcoalring.
5. Cover the top of the water pan with aluminum foil to catch grease andpreventitfromburning.(DONOTfillthewaterpanwithwater.)
6.AssembletheWSM,andthenplacethelidontop.
7. Let the WSM come up to temperature (approximately 325–375°F [163–190°C]).Thistypicallytakes30to60minutes.
8.Afterthetemperaturestabilizes,addyoursmokewoodandplacethemeatonthecookinggrates.
Ifyouarehavingtroublebringingthetemperatureup,openthesideaccessdoortoletmoreoxygenreachthehotcharcoal.Moreoxygenreachingthehotcoalswillhelpraisethetemperature.
HIGHHEATBRISKETWhenIfirststartedcookingatbarbecuecontests,Ilearnedhowtocookbrisketusingthehotandfastmethod.Ihaddoneacoupleusingthetraditionallowandslowmethod,butcouldn’tquitegettheconsistencyIlikeduntilIstartedusingthehotandfastmethod.Thisisagreatmethodforcookingbriskets,notonlybecauseittakeslesstime,butalsobecausetheresultsarefantasticeachandeverytime.YIELD:20–30SERVINGS*COOKTIME:APPROXIMATELY4½HOURS
BRISKETRUB
¼cup(60g)koshersalt¼cup(50g)sugar
1tbsp(7g)coarseblackpepper1tbsp(10g)garlicpowder
1tbsp(7g)onionpowder2tbsp(20g)chilipowder
2tsp(4g)cayennepepper1brisket(10–12pounds[4.5–5.5kg])
BrisketInjectionBrisketMarinade
BBQSauce2chunkseachofappleandhickorywood
HDaluminumfoil
SetupyourWSMforhotandfastcooking(approximately350°F[177°C]).Iliketouseappleandhickorywhencookingbriskethotandfast,butyoucanusewhateverwoodyoulike.
YouwillalsowanttolineyourwaterpanwithsomeHDaluminumfoil,thiswillgreatlyhelpwithcleanupwhenyouaredone.
Mixalltherubingredientsinabowl.
Injectyourbrisketwiththeinjection,andthenapplyrubliberallyalloverthebrisket.Letitsitinthefridgefor4hourstoovernight.
PlaceitonthetoprackoftheWSMandcookfor2½hoursoruntilitreachesaninternaltemperatureof165°F(74°C).
Whenthedesiredinternaltempisreached,removethebrisketfromthecookerandprepareforwrapping.LayoutasheetofHDfoillargeenoughtocompletelywrapthebrisket.Wrapinthefoilandaddheatedbrisketmarinade,andcookforanadditional1½–2hoursuntilyoureachaninternaltempof200°F(93°C).(Don’tworry,cookinguntilthistemperatureathighwon’tturnyoubrisketmushy.Cookingathighheatallowsyoutocookyourmeattoahigherinternal
temperature.)RemovethebrisketfromtheWSMandventthefoilforabout10minutestohelpstopthecookingprocess.Wrapitbackupandsetitasideinadryemptycoolerandletitrestforaboutanhour.Afteraboutanhourresttime,takethebrisketoutofthecoolerandseparatetheflatfromthepoint.Todothis,takealongslicingknifeandplacetheknifebetweenthepointandflatandsliceatanangle,goingtowardtheendoftheflat—itshouldbelikeslicingthroughwarmbutter.Goaheadandcubeupthepointinto1-inch(2.5-centimeter)pieces,placeintoapan,addsomeBBQsauceandputbackonthecookerforanadditional30minutes.Slicetheflatinto¼-inch(6-millimeter)thickslicesandputthembackintothefoiljuiceforabout10minutes—thiswillhelpaddalittleflavortothisalreadydeliciousbrisket.
Serveslicesbythemselvesorwithasideofbeans(seehereformyKicked-UpBBQBakedBeansrecipe)andcoleslaw.OryoucouldmakeadelicioussandwichservedonabulkyrollwithalittleBBQsauce.
HIGHHEATCHICKENLOLLIPOPSMeatonastick—adishwithitsownbuilt-inutensil!Thesechickenlollipopsaresuretobeahitatyournextcookout,particularlywiththekids.Onelookandyourfriendsandfamilywillthinkyouarethenexttelevisionfoodstar!YIELD:12SERVINGS*COOKTIME:APPROXIMATELY1HOUR
1½cups(355ml)chickenbroth
1½tsp(25g)accent(MSG)2tsp(5g)dehydratedbutterpowder
12chickendrumsticks,skinonSmokin’HoggzDryRub
1½cups(360g)SweetBabyRay’sHoneyChipotleBBQSauce¼cup(85g)honey
½cup(120ml)whitegrapejuice2–3chunkssugarmapleorapplewood
First,combinethechickenbroth,accentandbutterpowdertogether,makingsureaccentdissolvescompletely;storeinfridgeuntilreadytouse.
PreparetheWSMforhotandfastcooking(approximately300–350°F[149–177°C]).Addwoodchunksabout10minutesbeforeputtingthechickenon.
Withaparingknife,cutthetendonsatthenarrowendofeachdrum.Scrapethemeatdownasfaraspossiblewithoutremovingthemeatcompletely,toformaroundlollipopshape.Withapairofpliersgoaheadandremovealltheligamentsandsmallerbonesandthrowout.
Makesureallthemeatisdowntooneendoftheboneandbesuretheskiniscoveringallthemeat—trimexcessskinifnecessary.
Withameatinjector,injectabout½to1ounce(15to30milliliters)ofchickenbrothmixallthroughoutmeat.
SeasondrumswithrubandplaceonthetoprackoftheWSM.Cookforabout1
houroruntilinternaltemperaturereaches165°F(74°C).
Inamediumsaucepan,heatthebarbecuesauce,honeyandgrapejuice.
Removedrumsfromthesmoker.Usingtongsorglovedhands,submergeeachdrumintowarmsauce.Shakeoffexcesssauceandplacebackonthesmoker,directlyongrillgrate.Cookuntilsauceiscaramelized,about15minutes.
Removedrumsfromsmoker.Letthemrestfor10minutesandserve.
HOTANDFASTPORKBUTTWITHSIMPLEMUSTARDSAUCEThisisagreatrecipeifyoudon’thaveallnighttocook.Thebestpartisthatyoudon’thavetogetupbeforethebirdstohavethisreadyfordinnertime!YIELD:ABOUT12SERVINGS*COOKTIME:APPROXIMATELY5½HOURS
MUSTARDSAUCE
½cup(120g)honeymustard½cup(120ml)cidervinegar
2cups(400g)packedlightbrownsugar1porkbutt(8pounds[3.75kg])
PorkInjectionSmokin’HoggzDryRub
PorkBraise12delirolls
Coleslaw,toserve
First,heatthemustardsauceingredientsinasaucepanuntilthebrownsugarisdissolved.Removefromheatandcoolinthefridge.
SetupyourWSMforhotandfastcooking(approximately350°F[177°C]).Iliketouseappleorsugarmaplewhencookingpork,butyoucanusewhateverwoodyoulike.
YouwillalsowanttolineyourwaterpanwithsomeHDaluminumfoil,thiswillgreatlyhelpwithcleanupwhenyouaredone.
Injectbuttwiththeinjection—youprobablywon’tuseitall,butthat’sok.Applytherubliberallyalloverthebutt,andletsitinthefridgefor4hourstoovernight.
PlaceonthetoprackoftheWSMandcookfor3½hoursoruntilthebuttreachesaninternaltemperatureofabout165°F(74°C).
Whenthedesiredinternaltemperatureisreached,removefromthecookerandprepareforwrapping.LayoutapieceofHDfoillargeenoughtowrapentirebutt.
Placebuttinfoilandaddtheporkbraise.Wrapcompletelyinfoilandreturntothecookerandcookforanadditional1½–2hoursuntilyoureachaninternaltempof200–205°F(93–96°C).(Don’tworry,cookinguntilthistemperatureathighwon’tturnyourporkmushy;cookingathighheatallowsyoutocookyourmeattoahigherinternaltemperature.)RemovefromtheWSMandopen(vent)thefoiltohelpstopthecookingprocess.Venttheporkbuttforabout10minutes.
Thenwrapitbackupandsetitasideinadryemptycoolerandletrestforaboutanhour.Shredporkandstrainthejuicesfromfoilandmixbackinwiththepork.Serveonrollswithcoleslawandmustardsauce.
Whenshreddingporkbyhand,it’sagoodideatogooutandgetyourselfapairofcottongloves,thenputyourfood-safeglovesoverthose.Thecottonglovewillallowyoutoshredtheporkmucheasierwithoutburningyourhands.
BUTTERMILKCHEDDARBISCUITSBiscuitsareoneoftheall-timegreatSoutherncomfortfoods.Thereisnothingbetterthantakingafreshlymadebiscuit,cuttingitopen,slappingabigoldglobofbutteronitanddrizzlingonsomehoney.YIELD:8–10SERVINGS*COOKTIME:APPROXIMATELY20MINUTES
2–2¼cups(225g)all-purposeflour,plusmoreforworksurface
2¼tsp(10g)bakingpowder¾tsp(3g)bakingsoda
½tspsalt¼tspgroundpepper
6tbsp(90g)coldunsaltedbutter,cutintosmallpieces¾cup(180ml)buttermilk
¾cup(85g)shreddedcheddarcheese½tbsp(8g)unsaltedbutter,melted
FireuptheWSMforhotandfastcooking(approximately400°F[205°C]).
Inalargebowl,whisktogether2cups(200grams)flour,bakingpowder,bakingsoda,saltandpepper.Cutinthebutterwithapastryblenderuntilthemixtureresemblescoarsecrumbs,withsomepea-sizelumps.Mixinthebuttermilkandcheeseuntilcombined.Withaflouredhand,kneaddoughagainstsideofthebowluntilitholdstogether.Ifitisstillsticky,kneadinupto¼cup(25grams)moreflour.
Afterkneadingbiscuitdough,pouritoutontoalightlyflouredworksurface.Patthedoughto1inch(2.5centimeter)thick.Withafloured2inch(5centimeter)biscuitcutter,cutoutroundsasclosetogetheraspossible.Placethemonabakingsheet.Gatherscraps,patagainandcutoutmorerounds.
Brushthetopswiththemeltedbutter.CookintheWSMuntilbiscuitsaregoldenbrown,roughly18to20minutes.Servebiscuitswithsomedelicioussausagegravyoreggsandbacon.
SULLY’SDAMNDIPWhenIfirststartedcompeting,Ikepthearingpeopletalkaboutthisamazinglydeliciouslate-nightdipservedwithtortillachips.Iaskedwhatitwasandwonderedwhyit’scalledDamnDip.Theytoldmeit’smadebyaguynamedSully,andit’sthebestdamndipyou’llevereat!Well,theyweren’tkidding.Meltedcheese,chili,salsa,jalapeños,themeldingofflavorswasoutstanding!Igothooked,andnowIcravethisNortheastspecialtyateverycontestIgoto.Normallythisiscookedona22-inch(56-centimeter)charcoalgrill,soIhavemodifiedtherecipeandscaleditdowntofitonthe18-inch(46-centimeter)WSM.Here’smytakeonSully’sfamousDamnDip.YIELD:ABOUT25SERVINGS*COOKTIME:APPROXIMATELY1½HOURS
2cansHormelChiliHot&SpicywithBeans
Smokin’HoggzDryRub1bottleCholulaChipotleHotSauce
2(8ounce[230g])barsPhillyCreamCheese,cubedinto½ounce(15g)pieces1jarMrs.Renfro’sGreenSalsa
1jarDr.Gonzo’sHotPepperMash8ounces(230g)mozzarella/provolonecheese,shredded
8ounces(230g)cheddarcheese,shredded1bottleCholulaChiliGarlicSauce
4largebagsoftortillachipsCastironpanorHDaluminumpan
FireupyourWSMforhighheatcooking(approximately350–375°F[177–191°C]).Irecommendusinglumpcharcoalforthisone,asitwillburnalittlehotterthanthestandardbriquettes.
ThekeytothisrecipeisYOUABSOLUTELYCANNOTMIXORSTIRANYOFTHEINGREDIENTS.Theylandwheretheyland.Usealargecastironpan(minimum12inches[31centimeters]).Ifyoudon’thaveone,aHDpanwilldo.
Forthefirstlayer,addbothcansofchili,sprinklewithdryrubandaddthebottleofchipotlehotsauce.Next,addthesecondlayerbybreakingupthecreamcheeseandscatteringitthroughout.Forthethirdlayer,addMrs.Renfro’sGreenSalsaandDr.Gonzo’sHotPepperMash.
Thencomesthefourthlayer,sprinklingontheshreddedcheeses.Andlastly,addtheremainingbottleofchiligarlicsauceoverthetopofthecheeselayer.
PutthedipontothetopgrateoftheWSM,andcookuntilbubblyaroundtheedges—couldbe1–2hours,checkitafteranhour.
Whendone,removeandletitrestfor15minutes.Openabagofchipsanddigin!
JALAPEÑOBACONCHEDDARCORNBREADCookedinacastironskillet,ohyeah!Thebestpartsarethecrispyedgesofthebrownedupcheddarcheeseandthesubtleheatfromthejalapeño.IthinkthisistheperfectcomplementtoanyBBQ.YIELD:8SERVINGS*COOKTIME:APPROXIMATELY30MINUTES
½pound(230g)bacon,cookedandcrumbled(reservethebacon)
3cups(300g)all-purposeflour1cup(170g)yellowcornmeal
¼cup(50g)whitesugar2tbsp(25g)bakingpowder
2tbsp(30g)koshersalt1cup(240ml)milk
1cup(240ml)buttermilk1cup(205g)unsaltedbutter,melted
3extralargeeggs,lightlybeaten1cup(115g)cheddarcheese,shredded
3jalapeñopeppers,diced
SetupyourWSMforhighheatcooking(approximately350°F[177°C]),andemptythewaterpan.
Placeaskilletwithbacongreaseonthetopracktokeepwarm.Combinetheflour,cornmeal,sugar,bakingpowderandsaltinalargebowl.Whiskthemilk,buttermilk,butterandeggsinanotherbowl;stirmilkmixtureintoflourmixtureuntiljustcombined.Batterwillbeslightlylumpy.Foldincheddarcheese,jalapeñopeppersandhalfthebacon.Allowbattertorestatroomtemperaturefor10minutes.
RemoveskilletfromtheWSMandpourthebatterintothehotskilletandsprinklewithotherhalfofcrumbledbacon,gentlypressingbaconintobatter.PlacethisbackontothetoprackoftheWSM,andcookuntilatoothpickinsertedintothecentercomesoutclean,about30–35minutes.Coolinthepanfor10minutesbeforeslicing.
MEATBALL,PEPPERONIANDCHEESECALZONE/STROMBOLIWhowouldhavethoughtyoucouldcookacalzoneontheWSM?Here’salittlesnackweliketomakewhenwe’reatbarbecuecontests.Theyareeasytomake,andeveneasiertoeat!YIELD:8SERVINGS*COOKTIME:APPROXIMATELY1HOUR
1pizzadoughball
8–12slicesprovolonecheese1pound(455g)pepperoni
8meatballsorstore-bought1jarpizzasauce
HDaluminumfoil
SetupyourWSMforhighheatcooking(approximately325–350°F[163–177°C]),andemptythewaterpan.
Rolloutthepizzadoughtoarectangleabout8inchesx12inches(20centimetersx30centimeters).Layoutthecheeseinthemiddleofthedoughandaddtheslicesofpepperoni.Next,youcanaddthemeatballsandaboutahalfjarofsauce,reservingtheotherhalffordippinglateron.
Foldintheleftandrightsides,andthenfoldinthefrontandbacksides.PlacethecalzoneseamsidedownontotheHDfoil.PlaceitonthetoprackoftheWSMandcookforabout45–60minutesoruntilthetopbecomeslightlybrowned.
RemovefromtheWSMandrestforabout15minutes.Goaheadandsliceitup,makingsurethateachpiecehasonewholemeatball.Enjoy!
MOZZARELLASTUFFEDMEATBALLSThesemeatballsarefuntomake.Ilovetowatchpeopleeatthemforthefirsttime,especiallywhentheyfindalittlesurpriseofmeltedcheeseinthecenterofeachone.Thesearegreatservedwithpasta,butkeeptheminmindforameatballsandwich!YIELD:8SERVINGS(1MEATBALLEACH)*COOKTIME:APPROXIMATELY1HOUR
TOMATOSAUCE
1garlicclove,minced1tsp(3g)onionpowder
1tbsp(6g)oregano1(28ounce[795g])cantomatosauce
Saltandpeppertotaste2–3sliceswhitebread
¼cup(60ml)wholemilk1pound(455g)groundsirloin
1pound(455g)groundpork1garlicclove,minced
¼cup(20g)ParmesancheeseSaltandpeppertotaste
8smallfreshmozzarellaballs4slicesprovolonecheese,cutinhalf
SetyourWSMupforhighheatcooking(approximately300–350°F[149–177°C]).
Tomakethesauce,putallingredientsinasaucepanandcookuntilheatedthrough,about15minutes.Setaside.
Soakbreadinmilkuntilsaturated,andthenmixingroundsirloin,pork,garlic,Parmesancheese,saltandpepper.
Make8pattiesandplaceamozzarellaballinthecenterofeachoneandformintoballs.PlacemeatballsdirectlyonthecookinggrateoftheWSM,andcookat300°F(149°C)forabout30minutes.Putmeatballsinpan,coverwithsauceandcookforanother30minutescovered.Removecoverandtopwithprovolonecheese.Coverfor5–10minutessocheesemelts.
LOADEDPOTATOWITHPULLEDPORKHere’sagreatrecipewhenyouhavesomeleftoverpulledpork.Twogreatcomfortfoodsmixedtogether:potatoandpulledpork.What’snottolove,right?ThefirsttimeIhadthiswas…youguessedit,atabarbecuecontest.Doyouseeafamiliarthemehereyet?Therewasafestivalgoingon,sowehadsomedowntime,andItookawalkaroundtocheckthingsout.Wecameacrossthissmalllittleboothjustsellingthesepotatoes.Thelinemusthavebeen30peopledeep!So,Ithought,“OfcourseI’mwaitinginlineforthis!”Man,wasitworthit!Goaheadandgiveitatry.YIELD:4SERVINGS*COOKTIME:APPROXIMATELY1½HOURS
4largerussetpotatoes
OliveoilKoshersalt
1pound(455g)leftoverpulledpork,heated4tbsp(60g)butter
1cup(115g)shreddedcheddarcheese½pound(200g)bacon,cookedandchopped
¼cup(20g)greenonionsSourcream
FireupyourWSMforhotandfastcooking(approximately350–375°F[177–191°C]).
Washanddrythepotatoes,thenrubthemwitholiveoilandsprinklethemwithkoshersalt.
PlacepotatoesonthetoprackoftheWSMandcookforabout1½hours,oruntilyoucanpokewithaknifeandfeelnoresistance.
Cutalengthwisesplitineachpotatoandflufftheinsideswithafork.Addthebutter,pork,cheeseandbaconandputbackontheWSMforafewminutestomeltthecheese.Removeandservewithsourcreamandgreenonionsontop.
PIGSINABLANKET,GROWNUPSTYLEYouprobablyhaven’thadthesesinceyouwereakid,right?HotdogsandAmericancheese,rolledupincrescentrolls,anddippedinyellowmustard.Well,nowthatyou’reallgrownup,you’veprobablymovedontobiggerandbetterthings.Thisrecipecallsforalittlegroundpork,somesauerkrautandwholegrainmustard—flavorsthatwillsatisfy.Goaheadandindulge.I’mbringingbackagrown-upversionofthisall-timefavorite,classickiddish.YIELD:24SERVINGS*COOKTIME:APPROXIMATELY40MINUTES
2tbsp(30g)unsaltedbutter
½cup(120g)mincedshallot4largegarliccloves,minced
⅓cup(40g)pankobreadcrumbs⅓cup(80ml)wholemilk
1½cups(215g)drainedsauerkraut2tbsp(30g)wholegrainorDijonmustard,plusmoreforserving
1½tsp(4g)carawayseeds,toasted,lightlycrushedKoshersaltandfreshlygroundblackpepper
1pound(455g)groundpork2(14ounce[400g])packagesfrozenpuffpastry,thawed
All-purposeflour(fordusting)2largeeggs,beatentoblend
HDaluminumfoilCookingspray
SetuptheWSMforhotandfastcooking(approximately325–380°F[163–193°C]).
Meltthebutterinasmallskilletovermediumheat.Addshallotandcookuntilsoft,4–5minutes.Addgarlicandcook,about1–2minutes.Transfermixturetoalargebowlandletcool.
Combinepankoandmilkinasmallbowl;letitstanduntilmilkisabsorbed,2–3minutes.Addpankoandmilkmixturetothebowlwiththeshallotmixture.Squeezeanyexcessliquidfromthesauerkraut;coarselychopandaddittothebowl.Stirin1tablespoon(15grams)ofDijonmustardandcarawayseeds;seasonwithsaltandpepper.Mixwell.Addporkandgentlymixuntiljustcombined.
Rolloutpuffpastryonalightlyflouredsurfacetoa14x10-inch(36x25-centimeter)rectangle.Cutlengthwiseintothree14x3-inch(36x8-centimeter)strips.Usingone-thirdofthesausagefillingleavinga1-inch(2.5-centimeter)
borderateachend,formsausageintoathinlogoffillingdownthecenterof1pastrystrip.Foldpastryoversausagemixturetoencloseandthenpresspastrytogethertoseal.Foldseamundertoensurethatthesausageistightlywrapped.Repeatwithremainingpastryandsausagemixture.
Cutsmalldiagonalslitsat1-inch(2.5-centimeter)intervalsalongthetopofthepastries(tohelpreleasesteam).Brushthetopandsidesofthepastrywithbeatenegg;chillinthefreezerforabout30minutes.
LayoutasheetofHDfoilonthetopgrateoftheWSMandspraywithcookingspray.Placethegrownpigsinablanketontopofthefoiledgrateandcookforabout30–40minutesoruntilporkiscookedthrough(about145°F[63°C]).Removefromsmokerandletrestfor5minutes.Cutrollsinto1-inch(2.5-centimeter)piecesandservewiththeextramustard.
PIZZA-WRAPPEDBURGERYoulikepizza?Youlikeburgers?Welllooknofurther!It’sthebestofworlds:burgersandpizzaservedalltogetherasoneheapingpileofdelicious.YIELD:4SERVINGS*COOKTIME:APPROXIMATELY30–45MINUTES
1pizzadoughball
1pound(455g)groundsirloin1pound(455g)bacon,cooked
32pepperonislices1cup(7g)roastedredpeppers
1cup(210g)caramelizedonions8slicescheddarcheeseor2cups(230g)shredded
SaltandpepperSmallroundbakingpan
Cookingspray
SetuptheWSMforhotandfastcooking(approximately325–380°F[163–193°C]).
Cutthegroundsirloinintofourequalportions;formintoburgerpattiesandseasonwithsaltandpepper.
Rolloutpizzadoughtoabout12inches(30centimeters)andcutinto4pieces—fromthereyoucanrollouteachpiecealittlemore.
Nowtimetobuildtheburger,butyouaregoingtobebuildingitupsidedown.You’llseewhylater.
Layoutthepizzadough,andaddthecheese,bacon,pepperoni,onions,peppers,theburgerandmorecheese.Now,starttobringthecornerstogether(youwillwanttotakealittlebitofwaterandwettheedgesofthedoughtohelpitbondtogether).
Fliptheburgeroverandplaceitontoasmallround(12–16inch[30–40centimeter])bakingpansprayedwithnonstickcookingspraysothattheseamisfacingdown.
CookintheWSMfor30–45minutes,untiltheinternaltemperatureoftheburgerisapproximately135–140°F(57–60°C).Removeandletitrestforabout10minutes.
Youcanservethiswithanycondimentyouwant,chipotlemayo,ketchupandmustardorevenpizzasauce!Enjoy.
PORKBELLYSLIDERS,ASIANSTYLETheAsianslawistheperfectcomplementtotherichnessoftheporkbellyandbringsalongwithitthechipotlemayo.Oh,man—whataperfectcombination!Yeah,it’sthatgood!!!YIELD:12SERVINGS*COOKTIME:2½HOURS
PORK
2–3pounds(1–1.5kg)cured/smokedporkbelly1(12ounce[340ml])bottleofdarkbeer
SaltandpepperASIANSLAW
2carrots,peeledandjulienned½Englishcucumber,seededandjulienned
½Fujiapple,julienned½redonion,thinlysliced
¼cup(4g)cilantro¼cup(60ml)ricewinevinegar
¼cup(60ml)mirin1tsp(4g)sugar
2tbsp(5g)lightsoysaucePinchormoreofredpepperflakes,totaste
CHIPOTLEMAYONNAISE⅓cup(80g)mayonnaise
1mediumcannedchipotlepepperinadobosauce,finelychopped1tsp(6g)adobosauce
1dozensliderbunsArugula
Tomakethepork,setupyourWSMforhighheatcooking(approximately300–350°F[149–177°C]).
Scorethefatcapincrisscrosssectionsthroughthefat,butnotintothemeatitself.Generouslycoatwithsaltandpepper,rubbingintothecrisscrosssectionsandonallsidesofthemeat.
Placeinaroastingpanwithbeer,fatsideupandcookintheWSMfor2hours.After2hours,removetheroastingpanandcookoverdirectheattocrispupthetop,bastingevery10minutesuntilcrunchyontop.
RemovefromtheWSMandletitcool.Youcanmakethisaheadoftimeandputitintherefrigeratoruntilyou’rereadytomakesandwiches.
Tomaketheslaw,combinealloftheingredientsinabowl.Putitintherefrigeratortochillforanhourorlongersotheflavorsblend.
Tomakethemayo,combinealloftheingredientsinabowl.Chillitintherefrigeratoruntilyou’rereadytoassemblethesandwiches.
Whenyou’rereadytoassemblethesandwich,slicetheporkbellyinto¼-inch(6-millimeter)slices.Ifporkhasbeenreservedintherefrigerator,reheatslicesinafryingpan.Slicethesliderbunsinhalf,andslatherthesideswithchipotlemayonnaise.Thenlayerarugula,twoporkbellyslicesandaheapingofAsianslawmixture.Topwithbunandserve.
SMOKEDLOBSTERTAILOneofthethingsNewEnglandersareknownforislobster.It’sprettymuchthemainstapleatanyclambakeduringsummer.Thesesmokedlobstertailsmightbeoneoftheeasiestdishesyou’llevermakeinyoursmoker.I’mguessingthey’llbeoneofthetastiest,too.YIELD:6SERVINGS*COOKTIME:APPROXIMATELY20–30MINUTES
6lobstertails
½cup(115g)unsaltedbutter6clovesgarlic,chopped
Saltandpeppertotaste1chunkofapplewood
SetupyourWSMforhighheatcooking(approximately350°F[177°C]),usinganemptywaterpan.
Withtheshellfacingup,openthelobstertailswithpoultryorheavydutykitchenscissors.Releasethelobstermeatfrominsideoftheshellbyrunningyourfingerontheinsideoftheshellbetweenthemeatandshell.Seasonwithsaltandpepper.
Meltbutterwithgarlicovermedium-lowheat.Drizzlethisoverthelobstermeatontheinsideofopenedshell,betweenthelobstermeatandshell,makingsuretogetsomegarlicinthere.
Placeontothetoprackofyoursmoker(shelldown)andcookuntiltheinternaltemperatureregistersat130–145°F(55–63°C).Removefromtheheatandallowittorestforafewminutes.Then,slideaforkunderneaththelobstermeatandliftitoutandontothetopofthelobstertailshell.
Servewithadditionalgarlicbutter.
WESTCOAST-STYLETRI-TIPHereintheNortheast,itseemsthatnotalotpeoplehaveheardabouttri-tip.It’sverypopularoutontheWestCoast.Tri-tipisatriangularcutofmeatfoundatthebottomofthesirloin.It’swellmarbled,tenderandoneofthemostflavorfulcutsofbeefyou’llfind.Mostofthetri-tipyou’llfindatthesupermarketweighsaround2–2½pounds(910–1,200grams).It’stheperfectcutofmeatforcookinghotandfast.Inthisrecipe,I’musingmyinterpretationofaclassicWestCoast–stylerub:alittlesaltandpepper,mixedwithfreshherbsandatouchofheattoreallybringouttheflavorofthemeat.“Tri”some,you’regoingtoloveit.YIELD:ABOUT4–6SERVINGS*COOKTIME:APPROXIMATELY20–40MINUTES
RUB
1tbsp(15g)koshersalt1tbsp(7g)coarsegroundblackpepper
1tbsp(10g)garlicpowder1tbsp(7g)onionpowder
1tsp(2g)cayenne1tbsp(3g)freshoregano,choppedfinely
1tsp(5g)freshrosemary,finelyminced½tspfreshsage,choppedfinely
2tri-tiproasts(about2pounds[910g]each)Oliveoil
2chunksofoakwoodHDaluminumfoil
FireuptheWSMforhighheatcooking(approximately350°F[177°C]).Forthisrecipe,leaveoutthewaterpan,andwrapthebottomgratewithHDfoil.Addthewoodchunksabout5minutesbeforecooking.
Mixthedryrubingredientstogethercompletelyandsetitasideuntilreadytouse.
Lightlycoatthetri-tiproastswitholiveoilandapplytherubtobothsidesofthetri-tipandletitsitoutforaboutanhour.PlaceontothebottomrackoftheWSMfor5minutes,thenflipandcookforanother5minutes.Removeandplaceonthetoprackandcontinuecookinguntildesireddoneness,120–125°F(49–52°C)forrare,130–135°F(55–57°C)mediumrare—thiscouldtake20–40minutesdependingonthethicknessandsizeofthetri-tip.
RemovefromtheWSMandrestlooselytentedforabout10minutes.Sliceagainstthegrainandserve.
Forhighheat,indirectcooking,youcanwrapthebottomgratein
aluminumfoilsothatitactsasaheatsink.Thisisjustahandyalternativethatprovidesthesameeffectaswrappinganemptywaterpan.
NOTYOURAVERAGECHICKENCORDONBLEUInatypicalchickencordonbleurecipe,hamandSwisscheesearerolledupinsideachickenbreastandfrieduntilcrispy.Inthisversion,weusesaltyprosciuttoandnuttyGruyèrecheese,andforsomeforextraflavor,wecoatthechickenwithDijonmustardandpankobreadcrumbs.YIELD:4SERVINGS*COOKTIME:APPROXIMATELY30–45MINUTES
4chickenbreasts
Saltandpepper8slicesprosciutto
1cup(110g)Gruyèrecheese,shredded½cup(125g)Dijonmustard
2cups(240g)pankobreadcrumbs16toothpicks
2chunksofapplewood
FireupyourWSMforhighheatcooking(about350°F[177°C]),usinganemptyfoiledwaterpan.Addthesmokewoodabout5minutesbeforeputtingthechickenon.
Looselywrapeachchickenbreastinplastic.Takeameatmalletandpoundeachbreastuntileventhicknessabout½inch(13millimeters)thick,thenseasonwithsaltandpepper.Layout2slicesofprosciuttoontopofthechickeninacrosspattern,andaddabout¼cup(30grams)ofGruyèrecheese.Wrapthecheeseupwiththeprosciuttointoapackageandplaceontothecenteroftheflattenedchickenbreast.Rollthechickenupandsecurewithtoothpicks.Coattheoutsideofthechickenwithmustardandrollitinthepankobreadcrumbs.
PlaceonthetopgrateoftheWSM,andcookuntilyougetaninternaltemperatureof165°F(74°C).Removefromcookerandletitsitfor5minutes,thenserve.
CHICKENBOMBSThesetastylittlechickentreatsareperfectforyournextcookout,thelittlebitofheatfromthejalapeñoandthesweetnessoftheBBQsauceareamatchmadeinheaven.Theonlybadthingisyourfriendsaregoingtobeaskingyoutocookthemforallyourparties!YIELD:10SERVINGS*COOKTIME:APPROXIMATELY45MINUTES
5bonelessskinlesschickenbreasts
SaltandpepperSmokin’HoggzAll-PurposeRub
8ounces(230g)creamcheese,softened1cup(115g)Colby-MontereyJackcheese
10slicescheddarcheese5jalapeños,slicedinhalflengthwiseandcleaned
20slicesbacon1cup(240g)BBQSauce
HeatupyourWSMforhighheatcooking(approximately350°F[177°C]).
Slicechickenbreastsinhalf(likeahamburgerbun).Placetheminaplasticgallon-sizedbagandpounduntil¼inch(6millimeters)thick.Seasonwithsaltandpepperandtheall-purposerub.
MixthecreamcheeseandColby/Jacktogetherandsmearabout2tablespoons(15grams)intoeachpepperhalf(useupthecheesebetweenallofthepeppers).Takethecheddarcheeseslicesandwraparoundpepper.
Placethepepperonthechickenbreastandwrapitupasbestyoucan.Isuggestplacingthepeppercheese-sidedownsoitgetscompletelycoveredbythechicken.Seasontheoutsideofthechickenlightlywithsomerub.Wrapeachchickenbreastcompletelywithtwotothreepiecesofbacon.Startatoneend,wraphalfthebreastandfinishthesecondhalfwiththeotherpieceofbacon.Applymorerubtotheoutsideofthebacon.
PlaceontotheWSMandcookfor30–45minutesoruntilchickenisdone(165°F[74°C]).Towardsthelast15minutes,applyathinlayerofBBQsauce.
RemovefromtheWSMandletitrestforabout5–10minutes,sliceinhalf,thenserve.
PORKOSSOBUCCOOssoBuccoisatraditionalItaliandishusingvealshanks.Vealshankscanbeexpensiveandsometimesthey’rehardtofind.Iliketouseporkshanksbecausetheyarelessexpensiveandaloteasiertofind.Ithinkthedishcomesoutjustasgoodwithporkasitdoeswiththeveal.OssoBuccomayseemhardtomake,butit’sactuallyprettyeasy,andverytasty.It’ssmokedforaboutanhour,thenbraisedinaDutchovenforacouplehoursforamelt-in-your-mouthfinish.YIELD:4SERVINGS*COOKTIME:APPROXIMATELY3–4HOURS
4–6meatyslicesofporkshank,cut1½″(4cm)thick
OliveoilGroundblackpeppertotaste
Salttotaste⅓cup(45g)carrots,diced
⅓cup(55g)onions,diced⅓cup(35g)celery,diced
4clovesgarlic,minced1cup(240ml)drywhitewine
1cup(240ml)chickenstockGREMOLATA
1tbsp(6g)lemonzest,minced¼cup(15g)freshparsley,finelychopped
3clovesgarlic,finelychoppedCastironDutchovenwithlid
2chunksapplewood
PrepareyourWSMforthelowerendofhighheatcooking,about325°F(163°C).Useanemptyfoil-linedwaterpan(easycleanup).Addyoursmokewoodafewminutesbeforeputtingthemeaton.Also,puttheDutchovenonthebottomgrate,thisistoheatitupsoitwillbereadyforbraisingtheshanksduringthesecondpartofthecook.
Drizzleoliveoilovereachporkshankandrubitin.Seasonwithsaltandpepper.
Addthecarrots,onions,celery,garlic,whitewineandchickenstocktotheDutchoven(coveroff).AtthesametimeplacetheporkshanksonthetopgrateoftheWSMandcookforonehour.
PlacetheporkshanksintoDutchoven(bottomgrate)andcover;cookuntilporkisforktender,about2–3hours.
MixingredientsfortheGremolata;setasideuntilreadytouse.
RemovetheporkshankfromDutchovenandreduceliquidbyhalfovermedium
MEATLOAFIfyou’veneverhadsmokedmeatloaf,thenyou’vebeenmissingoutononeofbarbecue’sbestdishes!Here’sarecipethat’sgoingtomakeyouwanttoeatthepanyoucookiton,nevermindtheactualmeatloafitself.Thesmokeflavorandthesweetnessoftheglazereallymakethisdishcometogether.YIELD:ABOUT8–10SERVINGS*COOKTIME:APPROXIMATELY2½HOURS
MEATLOAF
1pound(455g)groundsirloin1pound(455g)groundveal
1pound(455g)groundpork2eggs
¼cup(40g)choppedonion3clovesgarlicminced
½cup(120g)ketchup¼cup(60ml)milk
⅔cup(50g)crackerscrushedintocrumbs1tbsp(15g)koshersalt
½tspblackpepperMEATLOAFSAUCE
½cup(120g)ketchup¼cup(50g)brownsugar(lightordark)
1tbsp(6g)chilipowder1tsp(5g)koshersalt
12″(30cm)rounddisposablepanwithholesinitCookingspray
HDaluminumfoil3smallchunksofwood
Mixallofthemeatloafingredientstogetherandplaceontothepanandformintoalog.
Mixthemeatloafsauceingredientstogetherandstoreinabowlinthefridge.
SetuptheWSMforhotandfastcooking.Thismeansrunningthecookeratabout350°F(177°C)withanempty,foil-linedwaterpanforeasycleanup.
Fire-upachimneyfullofcharcoalbriquettesanddumpthehotcoalsintothecharcoalchamber;dumpanother¾chimneyofunlitbriquettesoverthelitcoals.Whenallthecoalsarehot,assemblethecookerandputthemeatloafonthetopgrate.
Nowyoucanaddabout3smallchunksofwood—oak,pecanorapplewouldbe
goodchoices—butdon’tusetoomuchoryouruntheriskofover-smoking,whichwillgiveyouabittertaste.Openthetopventandallthreebottomventsfully.Oncethecookercomesuptotemperature,adjustthebottomventstomaintain350°F(177°C)fortheentirecookingsession.
PlacethemeatloafonthetoprackoftheWSM,andcookforaboutanhour;applyabouthalfthesauce,reservingtherestfordippinglater.Cookforanother1–1½hoursoruntilitreachesaninternaltemperatureof160°F(72°C).RemovefromtheWSM,tentwithfoilandrestforabout15minutes.Sliceandenjoywithsomemashedpotatoes.
RACKOFLAMBMostofthelambwebuyingrocerystorescomesfromNewZealand,andthetopsofthebonesarealreadytrimmed(or“Frenched”).Ifyouhaveabutchernearyouandcangetyourhandsonsomedomesticlamb,youwanttodosobecausetheflavorisfantastic!Ifyougetthelambfromabutcher,chancesarethetopsoftheboneswon’tbetrimmed.Ifyouarefeelingbraveandambitiousenough,youcantrytoFrench(trim)thebonesyourself.However,ifyouarelikeme,you’lllettheprofessionalbutchersdoit.ChancesaretheycandoitfarmorequicklythanIcan,andthey’llkeepalltheirfingersintact.YIELD:4SERVINGS*COOKTIME:APPROXIMATELY1HOUR
1bonerackoflamb,trimmedandFrenched(allthefatistrimmedfromthebone,makeslikeahandle)PASTE
4clovesofgarlic,finelyminced2tbsp(4g)freshrosemary,minced
1tbsp(30ml)oliveoil1tbsp(30ml)whitewine
½sticksoftenedbutter2tsp(10g)koshersalt
2tsp(5g)blackpepper½tsponionpowder
½tspdriedthyme½tspcoriander
½tspcrushedredpepperflakes2–3blackcherrywoodchunks
HDaluminumfoil(optional)
Setupyourcookerforhighheatcooking,about350°F(163°C),withanemptyfoiledwaterpan(foreasycleanup).Addyoursmokewoodabout5minutesbeforeputtingthelambonthecooker.
Mixingredientsinabowltomakeintoapaste.Rubthepasteevenlyovertherackoflamb.Coverwithplasticwrapandletsitinthefridgefor3hoursbeforecooking.
Ifyouwant,youcanwrapthetopoftheboneswithfoil,thiswillhelppreventthebonesfromburning.Ifyou’renottryingtoimpressanyoneanddon’tmindthebonesgettingalittledarkincolor,justleavethembe.
Lightlyoilthetopgrateandplacetherackoflambinthecenterbone-sidedowntohelpcreatecrustonthesurfaceofthemeat.Cookuntiltheinternal
temperatureisabout145°F(63°C),about1hour.Removefromthecookerandallowaresttimeofabout10minutesbeforecuttingitupandserving.
HAMOneofthethingsIloveabouttheholidayseasonisthatsomeoneinmyfamilywillbecookingham.It’sjustnottheholidayswithoutit!Ilovethatsavorysaltyflavormixedinwiththesweetnessoftheglaze!Iliketousea“readytocook”ham,whichmeansthehamhasalreadybeencuredandpartiallycooked,andallyouhavetodoisfinishcookingitto155–160°F(68–71°C).It’seasy,plusyoucanstilladdyourfavoriteseasoningandaddalittlebitofsmokeflavor.YIELD:ABOUT16SERVINGS*COOKTIME:APPROXIMATELY2–3HOURS
1ready-to-cookham(16pounds[7.25kg])
Smokin’HoggzAll-PurposeRubHamGlaze
HDaluminumfoil3–4chunksapplewood
SetupyourWSMforhighheatcooking(approximately325°F[163°C]),useanemptywaterpanlinedwithfoil,foreasycleanup.Addyoursmokewoodatthesametimeyouputthehamon.
Whenyoutakethehamoutofitspackaging,it’llprobablyhaveathinjelly-likelayeronit,soyoujustwanttorunitundercoldwaterandrinseitoff,thenpatdrywithapapertowel.
Next,scorethefatwiththetraditionaldiamond/checkerboardpatternyounormallyseewithhams—notonlydoesitlookgreatafterit’scooked,italsohelpswithrenderingthefatduringthecookingprocess.Todothis,takeyourknifeandcut¼-inch(6-millimeter)deeplinesabout1inch(2.5centimeters)apart,thenagainperpendiculartothecutsyoujustmade.
Seasonlightlyalloverwithrub.Letyourhamsitoutonthecounterforabout1–2hours.
Putyourhamonthetoprackofcookerandcookuntilyougetaninternaltemperatureofabout155°F(68°C).Thisisprobablygoingtotakeabout3hours,sostartcheckingthetemperatureatthe2-hourmark.Youcanalsostartapplyingtheglazeatthispointtoo.
Whenthehamreachestemperature,removeitandletitrestforabout30minutes,looselytentedwithaluminumfoil.Sliceandserve.
HAMGLAZEWhat’saholidayhamwithoutaglaze?I’mnottalkingaboutthelittlepacketthatcomeswithanalreadycookedham.No,I’mtalkingaboutmakingyourown.You’regoingtolovethisglaze!Youwillnoticethereisnosaltinthisrecipe.Itreallydoesn’tneedanybecauseofallthesaltintheham.WhatIlikeaboutthisglazeisthesweetnessofthehoney,thebackgroundsavoryflavorthemustardbringsandthesubtlehintofheatfromthechipotles.Itallmakesthisaperfectglazeforyourholidayham.YIELD:ABOUT2CUPS(640G)*COOKTIME:APPROXIMATELY15MINUTES
1cup(240ml)cidervinegar
½pound(230g)darkbrownsugar½cup(170g)honey
¼cup(60ml)pineapplejuice2tbsp(30g)Dijonmustard
¼tspchipotlepowder
Inamedium-sizedsaucepan,heatupthevinegarandaddthebrownsugar,stirringuntilthesugarisdissolved.Removefromheat,addtheremainingingredientsandmixwell.Returntomedium/lowheatandsimmerabout15–20minutes.
APPLESTREUSELCHEESECAKEBARSApple,oatmealandcheesecake,that’sallthatneedstobesaidforthis.Iwillbesurprisedifyoudon’teatthewholetrayinonesitting!!!YIELD:20SERVINGS*COOKTIME:APPROXIMATELY40MINUTES
1pouch(1pound1½ounces[500g])oatmealcookiemix
½cup(115g)firmbutterormargarine2packages(8ounces[230g]each)creamcheese,softened
½cup(95g)sugar2tbsp(15g)all-purposeflour
1tsp(5ml)vanilla1egg
1(21ounce[600g])canapplepiefilling½tspgroundcinnamon
¼cup(30g)choppedwalnuts
FireuptheWSMforhighheatcookingto350°F(177°C).Spraybottomandsidesof13x9-inch(33x23-centimeter)panwithcookingspray.Placecookiemixinlargebowl.Withafork,cutinthebutteruntilthemixtureiscrumblyandcoarse.Reserve1½cups(180grams)crumbmixture;pressremainingcrumbsinbottomofthepan.Bakefor10minutes.
Meanwhile,inalargebowl,beatcreamcheese,sugar,flour,vanillaandeggwithanelectricmixeronmediumspeeduntilsmooth.Spreadthecreamcheesemixtureevenlyoverthepartiallybakedcrust.Inamediumbowl,mixthepiefillingandcinnamon.Spoonthisevenlyoverthecreamcheesemixture.Sprinklereservedcrumbsoverthetop.Sprinklewithwalnuts.
Cookfor35–40minuteslongeroruntilitisalightgoldenbrown.Coolforabout30minutes.Refrigeratetochill,about2hours.Forthebars,cutinto6rowsby4rows.Storecoveredintherefrigerator.
MINIWHITECHOCOLATERASPBERRYCHEESECAKECheesecakeisprobablyoneofthemostdecadentdessertsaround.Therearesomanydifferentflavorstochoosefrom:chocolate,strawberry,cherry,pumpkin,redvelvet,snickersbar,tiramisu…thelistgoesonandon.Thisisoneofmywife’sfavoritedessertrecipesandit’swonmultipleawardsatseveralcontests.It’slightandrefreshing,andsincetheyareminicheesecakes,youdon’thavetheguiltmostofussufferaftereatingaluxuriousdessert.
Note:Iuseaminicheesecakepanforthisrecipe.Thebottomofeachwellhasaremovablediskthatcanbepushedupthroughtheholeinthebottom,makingiteasytoremovethecheesecakefromthepan.Ifyoudon’thaveaminicheesecakepan,youcanalsouseacupcakepanwithcupcakeliners.YIELD:12SERVINGS*COOKTIME:APPROXIMATELY18MINUTES
CRUST
¼cup(25g)finechocolatecookiecrumbs2tbsp(30ml)butter,melted
FILLING1–1½packagescreamcheese(8ounces
[23g]each),softened⅓cup(65g)sugar
2eggs1tsp(5ml)vanilla
2ounces(60g)whitechocolate,melted½pint(130g)raspberries
Setupyoucookerforhighheatcooking(approximately350°F[177°C]),usinglumpcharcoalandanemptywaterpan.
Tomakethecrust,pulsecookiesinafoodprocessoruntilfine.Addthemeltedbutterandpulsetocombine.Ifyoudonothaveafoodprocessor,youcanputthecookiesinazipperedplasticbagandrollthemwitharollingpinuntilthecookiesarecrushedandfine.Place1heapingtablespoon(7grams)ofcookiecrumbsineachminicheesecakepanandpressdownwithasmallspoon.Refrigerateuntilreadytouse.
Tomakethefilling,beatcreamcheeseuntilsmoothandgraduallyaddsugaruntilsmooth.Addtheeggs,vanillaandmeltedchocolate.Spoonasmallamountofcreamcheesemixtureintoeachtin.Sliceraspberriesinhalfandlayflatonthislayer.Fillinwiththeremainingmixturetotop.
PlaceonthetopgrateoftheWSM,andcookfor15–18minutesoruntilset.You
willknowcheesecakeisdonewhenyoucanlightlytapthetopanditisfirm.Also,youcanjigglethepanalittle—iftheminicheesecakesdon’tjiggleinthecenter,they’redone.
Letthemcoolonarackfor20minutesandremovefromtin.Letthemcoolcompletelyonatray.Refrigerateforatleastanhourbeforeserving.Whenservingyoucangarnishwithsomecaramelsauceandtopwitharaspberry.
INDIVIDUALPEACHCOBBLERPeachcobblerisagreatsummertreattohaveatanyBBQ.Cookingthepeachesonthesmokerbringsoutthegreatflavorofthepeachandaddsasweetcaramelization.Mywifecreatedthisdessertandit’sthefirstdessertdishweeverplacedin.ItwonsecondplacedessertattheNewEnglandBBQChampionshipheldattheHarpoonBreweryinWindsor,Vermont.YIELD:12SERVINGS*COOKTIME:APPROXIMATELY45MINUTES
CRUST
1packagePillsburyPieDoughFILLING
6–8peaches,cutinhalfandpittedOliveoil
½cup(115g)unsaltedbutter¼cup(50g)brownsugar
¼tspcinnamon⅛tspgroundnutmeg
1tsp(5ml)lemonjuice2tsp(5g)cornstarch
Granolacereal,garnishCaramelsauce,garnish
Muffinpanwith12spots
SetupyourWSMforhighheatcooking(approximately350°F[177°C]).Forthefirstpartofthisrecipe,youwillbecookingonthetopgrateusinganemptywaterpan.Forthesecondpart,you’recookingonthebottomgratewithoutthewaterpan.Youfinishonthetopgratewithanemptywaterpan.
Tomakethecrust,unrollthepackageofdough.Usingaroundcookiecutter,slightlylargerthanthemuffintin,cutoutcircles.Pressthecirclesintothenon-stickmuffinpan.Placethepanonthetoprackofsmoker(withanemptywaterpan)andcookuntildoughisagoldenbrown.Cooldoughandremovefrom
muffintin.Tomakethefilling,lightlybrushcut-sideofpeacheswitholiveoil(removethewaterpan)andplacethemongratecut-sidedown.Cookforabout5minutesoruntilfleshiscaramelized.Cutthepeachesintosmallchunks.
Inahalfpan,combinepeaches,brownsugar,cinnamon,nutmeg,lemonjuice,butterandcornstarch.Placebackonthegrateofsmokerandcookfor15minutesoruntilfillinghasathickconsistency.
Toassemble,filleachdoughcupwithpeachfilling.Sprinklewithgranolaandcaramelsauce.
Whenyouremovethewaterpanandcookthepeachesonthebottomgrate,itwillhelpsugarsonthefleshsideofthepeachescaramelize,creatinglayersofflavor.
CASTIRONAPPLECRISPWhodoesn’tlikeAppleCrisp?It’sagreatfalldessert.Icanremembergrowingupandmygrandmotherwouldalwayshaveeitheranapplepieoranapplecrispfortheholidays.Ilovethescentofapplesandcinnamoncooking.Here’sourlittletwistonthisfallclassic.YIELD:8SERVINGS*COCKTIME:APPROXIMATELY55MINUTES
6Cortlandapples(peeled,coredandsliced)
¾cup(150g)packedbrownsugar½cup(50g)all-purposeflour
½cup(40g)rolledoats¾tspcinnamon
¾tspnutmeg⅓cup(80g)butter,softened
9″(23cm)largecastironskillet
Preheatsmokerto350°F(177°C).Putslicedapplesintothelarge9-inch(23-centimeter)castironskillet.Inabowl,combinetheoats,flour,sugar,nutmeg,cinnamonandbutter.Mixuntilwellcombined.Spreadthetoppinginanevenlayerovertheapplesandbakefor45–55minutes,oruntilthetoppingiscrispandbrownandtheapplesarecookedthrough.Youmayhavetocookabitlonger,justwatchclosely.
PINEAPPLEUPSIDE-DOWNCAKEPineappleupside-downcakeisoneofthosecakesthatiseasytomake,andoncefinished,lookssoyummywithitscaramelizedpineapples.It’soneofthosedishesthatisgreattobringtoanypotluckorsummerpicnic.YIELD:12SERVINGS*COOKTIME:APPROXIMATELY45MINUTES
1(18.25ounce[520g])packageDuncanHinesMoistDeluxePineappleSupremeCakeMix
½cup(115g)butter1cup(200g)firmlypackedbrownsugar
1(20ounce[570g])canpineappleslices,drained¼cup(25g)redmaraschinocherries
1castironskillet
PreheattheWSMto350°F(177°C)(hotandfastcooking).
Meltbutterinacastironskillet.Sprinklebrownsugarevenlyinskillet.Arrangepineappleslicesevenlyonthebrownsugar.Placemaraschinocherryhalvesinthecenterofthepineappleslices.
Preparethecakemixfollowingpackagedirectionsforbasicrecipe.Pourbatterevenlyoverfruitintheskillet.Bakeat350°F(177°C)for45minutesoruntilatoothpickinsertedincentercomesoutclean.Coolfor5minutesinthepan.Flipitontoacakeplateandserve.
*CHAPTERTHREE*
THESECRETSTOCOMBINATIONCOOKINGONTHEWSMANDOTHER
SMOKERS
Combinationcookingusesbothhighheatandlowandslowcookingtechniques.Thischaptercontainsavarietyoffunanddeliciousrecipesthateitherstartusingthelowandslowtechniqueandfinishwithablastofhighheat,orstartwiththefastcookingtechniquesthenendwithaslowcook.
BASICWORKFLOWFORLOWANDSLOWTOHOTANDFAST:
1. Dump one chimney of unlit charcoal in the charcoal ring.We recommendusing natural briquettes because they’re better suited for the low and slowstyleofcooking.
2.Addabout10–15litbriquettestothepileofunlitcharcoal.ThiswillbringtheWSMtoatemperatureofapproximately250°F(121°C).
3.Fillthewaterpanaboutone-halftothree-quarterswithhotwater.Cookforhoweverlongtherecipesays,keepingthetopventfullyopen.
4.Makesurethebottomventsarefullyopen.WhentheWSMgetswithin50°F(10°C)ofthecookingtemperaturetherecipespecifies,closethebottomventshalfwayandcontinuetomonitorthetemperature.
5.WhentheWSMattainsthecookingtemperaturespecifiedintherecipe,placethe meat on the cooking grates. Let the food cook for the length of timespecifiedintherecipe.Asthelast15minutesofcooktimeapproach,startafullbatchofcharcoalusingacharcoalchimney.Werecommendusinglumpcharcoal,asitisbettersuitedforthehotandfaststyleofcooking
6.Continuetofollowtheinstructionsintherecipeyouareusing.Atsomepoint,youwillbe told to temporarily remove the food fromtheWSMsoyoucanchangeovertothehotandfastcookingmethod.
7.CarefullyremovethecentersectionoftheWSM,andemptythewaterpan.
8.Dependingontherecipeyouareusing,youwilleitherplaceanemptywaterpaninpositionorusenowaterpanatall.
9.Carefullydumpthehotcharcoalfromthecharcoalchimneyintothecharcoalring.
10. Reassemble the WSM, open all vents and wait for the temperature tostabilizeatapproximately350°F(177°C).
11.Ifyouarehavingtroublemaintainingthehightemperature,propopenthesideaccessdoorabout½inch(13millimeters);theaddedairflowwillhelpraisethetemperature.
BASICWORKFLOWFORHOTANDFASTTOLOWANDSLOW:
1. Carefully pour one full chimneyof lit charcoal into the charcoal ring.Werecommendusinglumpcharcoalbecauseitburnshotterthanbriquettesandisbettersuitedforthehotandfaststyleofcooking.
2.Makesurealloftheventsarefullyopen.
3.Dependingontherecipe,youwilleitheruseanemptywaterpancoveredinfoil,andcookonthetopgrate,oryouwillremovethewaterpanandcookonthebottomgrate.Eitherway,youwanttoattainatemperatureof350–400°F(177–205°C).
4. Continue to follow the instructions for the recipe you are using. At somepoint,youwillbetoldtotemporarilyremovethefoodfromtheWSMsoyoucanchangeovertothelowandslowcookingmethod.
5.RemovemiddlesectionoftheWSM,andaddaboutone-and-a-halfchimneysofunlitcharcoaltothering.
6. Reassemble theWSM and add cool water to the water pan. Adding coolwaterwillhelpbringthetemperaturedown.
7. Close thebottomventsall theway,depleting thehotcharcoalsofoxygen,andcloselymonitorthetemperatureoftheWSM.
8. When. the temperature reaches approximately250°F (121°C) (orwhatever“low” temperature the recipe specifies),open thebottomventsaquarter tohalfway,tohelpmaintainthetemperature.
9.Ifyouarehavingtroublebringingthetemperaturedown,addcoldwatertothewaterpan,andthencompletelycloseallthevents.
CHICKENWINGSWhodoesn’tlovechickenwings,right?Wingsareoneofthegreatestbarfoodsofalltime,andtherearemanydifferentflavorstochoosefrom.NotonlyamIgoingtoshowyouhowtocookwingssotheyhavecrispyskinandmoistmeat,I’malsosharingsomeofmyfavoritewingsauces!
First,youwanttosetupyourWSMforlowandslowcooking.Takeonechimneyofunlitlumpcharcoalanddumpitintothecenterofthecharcoalring.Makeasmallnestintheunlitcharcoalsoyoucanaddthelitcharcoalwhenit’sready.Nextyou’llwanttofillyourchimneyabouthalfwayandlightit.Itshouldonlytakeabout10minutesforittobereadytodumpontheunlitcharcoal.
AssembletheWSMandfillthewaterpanwithwarmwater.Keepallthreeventsfullyopenuntilyouareabout50°F(10°C)fromyourdesiredcookingtemp(250°F[121°C]).Fromthere,closethebottomventshalfway.Oncethedesiredcookingtemperatureisreached,you’llprobablybeabletokeeptheventsabout25percentopen.
Nowhere’satipsothatyoudon’tlosetemperaturewhileyou’reputtingthewingsontheWSM.Keepthecookinggratesoutofthecookerwhileit’sheatingup.PlacethewingsonthegratesandwhentheWSMisuptotemperature,liftoffthecoverandplacethegrateswiththewingsintotheWSM.Itshouldonlytakeabout20–30seconds,andyouwon’tlosemuchofthatheatthatbuiltupinsidethecooker.Atthispoint,openthesidedoorandplaceacoupleofchunksoffruitwooddirectlyontothecoals.Aroundmyneckofthewoods,appleandsugarmapleareprettycommon,sothat’swhatIuse.Butyoucanuseanykindofhardwoodyoulike.
Letthewingscookforabout1½hours.Keepcheckingthetemperatureandopenandcloseyourventsaccordingly.
Atabout1hourand15minutesintothecook,goaheadandlightafullcharcoalchimney.At1½hoursintothecook,removetheentirecentersectionoftheWSM(keepingthecoveron),anddumpthelitchimneyintothecharcoalring.Letitsitfor5minutes—duringthattime,removethewaterpanfromtheWSM.Placethemiddlesectionbackontothebaseandcookfor10moreminutes.Flipthewingsandcookforanadditional10minutes.Thiswillhelptocrispthemup.
Placethewingsintoabowlandtosswithsauce.
Note:Allofthesewingrecipescallfor5pounds(2.25kilograms)ofwings(wholeorwingsanddrummettes)andwillserveabout6–8people.Cooktimeisapproximately2hours.
BUFFALOWINGSIloveBuffalowings,andIorderthemeverytimeIgoouttowatchfootballoranygameforthatmatter.Thisrecipewillgetyourfriendstalking—andbytalking,Imeanaskingyoutomakethesewingsforthenextbiggame.
SAUCE
¼stickbutter1cup(240ml)hotsauce
2tbsp(30ml)Srirachasauce¼cup(60ml)Italiandressing
¼cup(60ml)agave1tbsp(8g)chilipowder
SaltandpepperRUB
Seasonthewingswithsomesaltandpepperandalittledustingofchilipowder.LetthemsitinthefridgeforaboutanhourthenremovejustbeforetheygoontheWSM.Whilethewingsarecooking,youcangoaheadandmakethewingsauce.Inasaucepan,meltthebutteronmediumheatthenstirintherestoftheingredients.Simmerfor5minutes,andaddthesaltandpeppertotaste.WhenthewingscomeofftheWSM,throwtheminabigbowlandtosswiththebuffalowingsauce.
SWEETTHAICHILIWINGSThissauceissomuchbetterthanthestuffyougetinstores.It’sversatile,andyoucanuseitonalotofdifferentthings,suchasgrilledorfriedshrimp,eggrollsorevenasbaseforpizza.Butmyfavorite—myfavoriteisusingitonwings!
RUB
Seasonthewingswithsaltandpepperandsomecrushedredpepperflakes.SAUCE
3clovesgarlic2redjalapeñosorserranopeppers,veryfinelydiced
¼cup(60ml)ricewinevinegar½cup(120ml)agave
¾cup(180ml)water1tsp(5ml)ketchup
1tsp(5ml)Sriracha½tspsalt
1tbsp(10g)cornstarch2tbsp(30ml)water
Intheblender,mixtogetheralltheingredients,exceptforthelasttwo.Transferthemixturetoasaucepanandbringtoaboilovermedium-highheat.Lowertheheattomediumandsimmeruntilthemixturethickensupabitandthegarlic-pepperbitsbegintosoften,about3minutes.Combinethecornstarchandwatertomakeaslurry.Whiskinthecornstarchmixtureandcontinuetosimmer1moreminute.Thecornstarchwillhelpthesaucetothickenslightly,therebycausingnicesuspensionofthegarlic-pepperbits;otherwise,yougetathinsaucewithallthelittlepiecesfloatingonthesurface.Letcoolcompletelybeforestoringinaglassjarandrefrigerate.
TERIYAKITeriyakiwingsaresomeofmyfavoritewings.Theyseemtobeastapleatbirthdaypartiesandateverysummercookout.Thesewingswillbeabighitatanyeventyougoto.
RUB
2tbsp(30g)salt1tsp(3g)coarseblackpepper
2tbsp(25g)whitesugar1tsp(2g)onionpowder
2tsp(6g)chilipowder1tbsp(10g)garlic
1tsp(2g)gingerpowder1tsp(2g)mustardpowder
SAUCE½cup(120ml)soysauce
2tbsp(30ml)mirin(sweetcookingricewine)2tbsp(30ml)ricewinevinegar
1tbsp(15ml)sesameoil½cup(100g)brownsugar
2tbsp(15g)gratedginger4clovesgarlic
2scallions,diced½tspblackpepper
Mixalloftheingredientstogether,andstoreinanairtightcontaineruntilreadytouse.Seasonthewingswiththerubandletsitforabout30minutesbeforeputtingthemontheWSM.
Inasaucepan,combinealloftheingredientsandsimmeruntilthesugarisfullydissolved.Whenthewingsaredone,placethemintoalargebowlandtosswiththesauce.
DRY-SEASONEDWINGSYouknowsometimesyoujustwantawell-seasonedwing.Thisrecipeprovidesjustthat—awell-seasonedwing,cookedperfectlyandthattastesawesome!Sometimes,it’sthesimplethingsthatbringthemostpleasure.Now,haveatit!
¼cup(60g)koshersalt2tbsp(25g)sugar
2tbsp(25g)brownsugar1tsp(3g)garlicpowder
1tsp(2g)onionpowder2tsp(5g)paprika
2tsp(5g)chilipowder
Mixalloftheingredientsinabowlandstoreinanairtightcontaineruntilreadytouse.
AfterthewingscomeofftheWSM,tossliberallywithwingseasoning.
WHITEBBQSAUCEThistraditionalAlabamabarbecuesauceusesmayonnaiseasitsbase,ratherthantomatosauce,vinegaroranyoftheothertraditionalbarbecuesaucebases.Likemanybarbecuesauces,youwanttoapplythisonlyattheveryendofyourgrillingorsmoking.Whitesaucewillbreakdownandseparateifitisheatedtoolong.Usethissauceonchickenandturkey.Itisalsogoodonpork.Alabamawhitebarbecuesaucehasatangyflavorthatisagreatadditiontogrilledorsmokedfoods.ThefirsttimeIeverhadthissaucewasatmyfriend’swood-firedpizzarestaurant.Hetoldme,“Youhavetotryit;itwillblowyourmind!”HereismyrenditionofthisAlabamaclassic.COOKTIME:APPROXIMATELY3–4HOURS
RUB
Seasonthewingslightlywithsaltandpepper.SAUCE
2cups(450g)mayonnaise1cup(240ml)cidervinegar
¼cup(60ml)agave1tsp(3g)garlicpowder
2tsp(5g)chilipowder1tbsp(7g)coarseblackpepper
1tbsp(15g)salt
Mixalloftheingredientsinabowlandstoreinthefridge.WhenwingscomeofftheWSM,placetheminabowlandtosswithsomeofthewhiteBBQsauce.
PORCHETTAInmyopinion,porchettaisoneofthegreatestdishesevercreated.Basically,porchettaisanoldItaliantraditionofstuffingapieceofporkinsideanotherpieceofpork,andcookingituntilperfection.It’susuallyslicedthinandservedineitherasandwichorjustbyitself.Eitherway,youwon’tbedisappointedwiththisporkiegoodness.YIELD:20SERVINGS*COOKTIME:APPROXIMATELY3–4HOURS
1piecefreshporkbelly(4–5pound[2–2.25kg]),skinon
3tbsp(20g)fennelseeds2tbsp(10g)crushedredpepperflakes
1tbsp(7g)blackpeppercorn2tbsp(5g)mincedfreshsage
1tbsp(3g)mincedfreshrosemary3garliccloves,minced
Koshersalt1porktenderloin(1–1½pound[455–680g]),trimmed
½orange,peeled,seeded,thinlyslicedButcher’stwine
4goodsizedchunksofapplewoodandhickory(oroak)2pieceseach
Puttheporkbellyskin-sidedown;arrangeloininthecenter.Rollbellyaroundtheloinsotheshortendsofthebellymeet.Ifanyofthebellyorloinoverhangs,trimthemeat(saveforanothertime).Unrollandsettheloinaside.
Toastthefennelseeds,redpepperflakesandpeppercornsinasmallskilletovermediumheatuntilfragrant,about1minute.Transferspicesintoabowlandletthemcool.Grindspicestoamediumgrindinaspicemill,andtransferthemtoasmallbowl,alongwiththesage,rosemaryandgarlic.Setthemixtureaside.
Toassemble,settheporkbellyskin-sidedown.Usingaknife,scorethebellyfleshinacheckerboardpattern⅓inch(8millimeters)deepsoroastwillcookevenly.Flipthebellyskin-sideup.Usingaparingknife,pokealotof⅛inch-deep(3millimeters)holes½inch(13millimeters)apartthroughoutskinalloverthebelly.Don’tbeafraid,youwanttopokealotofholesinit;thiswillhelptocrispuptheouterskin.
Usingthejaggededgeofameatmallet,poundtheskinalloverfor3minutestotenderize.Thiswillhelpmaketheskincrispywhenroasted.
Turnthebellyandgenerouslysaltboththeloinandthebelly;rubbothwiththefennelmixture.Arrangetheloindownthemiddleofthebelly.Topitwithorangeslices.Rollthebellyaroundtheloin;tiecrosswisewithbutcher’stwineat½inch(13millimeter)intervals.Transferroasttoawireracksetinarimmedbaking
sheet.Refrigerateroast,uncovered,for1daytoallowskintoair-dry;patoccasionallywithpapertowels.
Lettheporchettasitatroomtemperaturefor1–2hours.Seasontheoutsideoftheporchettawithkoshersaltandcrackedblackpepper.
You’llbesettingupyourWSMforlowandslowcooking(about250°F[121°C]),thenfinishingitoffhotandfastsoyoucangetthatoutsideskinniceandcrispy!Forthefirstpartofthecook,fillthewaterpanaboutthree-quartersfullwithhotwater.Youwillberemovingthewaterfromthepanonthesecondhalfofthecook.JustbeforeputtingtheporchettaroastontheWSM,youcanaddthewoodchunks.
Placetheporchettaonthetopgrateandcookuntilaninstant-readthermometerinsertedintocenterofmeatregisters145°F(63°C).AtthispointremovethemiddlesectionoftheWSM,removethewaterpan,dumpwaterandplacethepanbackin.Throwinafullchimneyoflitcharcoal,waitabout10minutes,reassembletheWSMandadjustitforatempofabout350°F(177°C).Continuecookinguntilaninternaltemperatureofabout160°F(71°C).Iftheskinisnotyetdeepbrownandcrisp,removethewaterpanandplacetheporchettaontothebottomgrateandroastfor10minutesmore.Letrestfor30minutes.Usingaserratedknife,sliceinto½-inch(13-millimeter)rounds.
BEEFSHORTRIBSIfyou’veneverhadbeefshortribsbefore,you’remissingoutononeoflife’sgreatpleasures.Beefshortribsarethemostflavorfulandtenderpiecesofmeatonaboneyoucanimagine.Andreally,ifyoumakethemright,thehandylittlestickitcomesonisonlyincidental—themeatwillfallofftheboneifyousomuchasbreatheonit.YIELD:4SERVINGS*COOKTIME:APPROXIMATELY4½HOURS
16ounces(475ml)darkAmericanlarger
1½cups(355ml)beefstock4pounds(2kg)bone-inbeefshortribs
1onion,roughchopped4clovesgarlic,coarselychopped
OliveoilSaltandpepper
ChilipowderDutchovenwithcover
3–4chunksofhickoryoroak
Forthisrecipeyou’llwanttosettheWSMforlowandslowcooking(approximately225–250°F[107–121°C)forthefirstpartthensetitupforhighheatforthebraising.WhiletheWSMisheatingup,applysomeoliveoiltotheinsideoftheDutchovenandplaceitonthebottomrack.ThiswillallowtheDutchoventoheatup,aswellascatchallthedrippingfromsmokingtheshortribs.Moreflavor!!
Mixbeerandbeefstocktogethertomakethebraisingliquid.
Seasontheshortribswitholiveoil,salt,pepperandchilipowder.Placetheshortribsonthetoprackandsmokeforabout2hours.(About15minutesbeforetheyaredonesmoking,fireupafullchimneyoflumpcharcoal.)
Removeshortribsandaddtotheheated-upDutchoven,meatsidedown.Addtheonions,garlicandbraisingliquid(aboutthree-quartersofthewaycovered),coverandputbackontotheWSM.(HereiswereyouwilldisassembletheWSM,removethewaterfromthepanandputbackemptyandaddaboutafullchimneyoflitcharcoal(youcanuselumpcharcoalatthispointbecauseitwillburnalittlehotterthanregularbriquettes).ReassembletheWSM.
Cookforanadditional2–2½hoursatapproximately325–350°F(163–177°C),oruntiltender.Youknowtheyaretenderifyoucanprobethemanditfeelsliketheprobeisgoingintosoftbutter.Removeandletrestforabout15minutes,thenserve.
Beefshortribsaredifferentthanbeefribs.Traditionalbeefribsaretaken
DIJONGARLICHALFCHICKENSThisisasimplerecipe;it’ssojuicy,tenderandtotallypackedwithflavor.ThebrineiswhathelpsmakethischickensotenderandjuicyandthattangfromDijonmustardreallybringsthisdishtogether.YIELD:6–8SERVINGS*COOKTIME:APPROXIMATELY2HOURS
2wholechickens
ChickenBrine¼cup(65g)Dijonmustard
¼cup(60ml)oliveoil¼cup(40g)mincedgarlic
2tbsp(5g)freshparsley,chopped2tbsp(30ml)honey
2tbsp(30ml)lemonjuice1tbsp(15g)seasalt
3–4chunksofapplewood
SetupyourWSMforlowandslowcooking,about250°F(121°C).Fillthewaterpanhalfwaywithhotwater,andputyoursmokewoodinabout5minutesbeforeputtingthechickenon.Youwillstartcookingusingthelowandslowmethod.Lateron,youwillsetthecookerupforhighheattofinishthechicken.
Inabowl,combinethemustard,oliveoil,garlic,parsley,honeyandlemonjuice.Setitaside.
Removeandthrowawaythebagofchickenparts.Placethewholechickenbreast-sidedownonalargecuttingboard.Findthespineofthechicken.Usingaboningknifeorasharpchef’sknife,cutthelengthofthechickenoneachsideofthespineandremoveit.Openthechickenupstillbreast-sidedown.Findthekeelbone.Usingyourknife,scorethechickenoneithersideofthekeelbone.Grabthelargeendandwithafronttobackrockingmotion,removeitbyhandanddiscarditalongwiththespine.Slicethelengthofthechickenbetweeneachbreast.Removeanyunwantedfatandextraskin.
Placethechickenhalvesintothebrine,andputitinthefridgeforabout4hours—youcangoupto12hoursifyouwant.
Removefrombrineandrinseoffandpatdrywithpapertowels.Takeyourseasoningmixtureandrubitalloverbothchickens.Peelbacktheskinofthebreastsandrubitdirectlyonthemeat.Replacetheskin.Nowtakeyourseasaltandsprinkleitevenlyoverallfourchickenhalves.Letthissitforabout15minutes.
Placethechickenhalvesonthetopgrateskin-sideup.Cookat250°F(121°C).Afteranhourofcooking,starttocheckthetemperature.Whentheinternal
temperaturereaches145°F(63°C)starttolightafullchimney.Whenyouseeflamesshootingoutofthetopofthechimney,it’sreadytodumpinthecooker.RemovetheentirecentersectionoftheWSM;keepingthecoveron,dumpthelitchimneyonandletsitfor5minutes.Duringthattime,carefullyremovethewaterpanfromtheWSM,dumpwaterandreturnpantothesmoker.Placethemiddlesectionbackonthebase.Adjustthebottomventstobefullyopen.Thiswillhelpmaintainahighercookingtemperature—youwantabout350°F(177°C).Cookforanother15minutes—thiswillfinishcookingthechickenandcrispuptheskinwiththewaterpanremoved.(Whencookingyourchicken,checktomakesuretheinternaltemperatureisatleast165°F[74°C].)
LAMBSHANK–SMOKEDANDBRAISEDLambshanksarenotverytenderandrequirealongcookingtimetohelpbreakdownallthattoughmeat.Youknowtheoldsaying,“Goodthingscometothosewhowait?”Well,thisisoneofthosegoodthings,andit’scertainlyworththewait.Theslightsmokeflavorandrichnessofthisdishwillhaveyourfriendsandfamilytalkingabouthowyouarethenextbigcookingsensation.YIELD:6SERVINGS*COOKTIME:APPROXIMATELY4–5HOURS
6lambshanks(about1½pounds[680g]each)
OliveoilSaltandpepper
Garlicpowder4tbsp(60g)butter
2onions,chopped3largecarrots,cutinto¼″(6mm)roundpieces
10clovesgarlic,minced2tbsp(20g)flourorcornstarch
1(28ounce[795g])canwholepeeledtomatoes1½cups(355ml)chickenstock
1½cups(355ml)beefstock2cups(475ml)redwine,fullbodiedlikeacabernet
1½tbsp(4g)freshrosemary,chopped2tsp(4g)freshthyme,chopped
Dutchovenwithcover4chunksofapplewood
SetuptheWSMforslowandslowcooking(approximately250°F[121°C])forthefirsthalfofthecookingprocess,withthewaterpanfilledhalfway.Thenyou’llbesettingitupforhighheat(approximately350°F[177°C])tofinishit,withnowaterinthewaterpan.Justasyou’reputtingthelambontheWSM,addthewoodchunks.
Coatthelambshanksinoliveoilandseasonwithsalt,pepperandgarlicpowder.PlacelambshanksontothetopgrateoftheWSM,cookforabout2hours.
Anhourintothecook,preparetheDutchovenforthesecondhalfofthecookingprocess.
Anhourandforty-fiveminutesintothecook,fireupafullchimneyofcharcoalforhighheatcooking.
Atastovetop,overmediumheat,addthebutter,onions,carrotsandgarlicandsautéuntilonionsaretranslucent,about5minutes.Stirintheflourorcornstarch
andcontinuecookingforanother3minutes.Addinthetomatoes,chickenstock,beefstockandredwineandsimmerforabout10minutes.Next,addtherosemaryandthyme,andseasonwithsaltandpeppertotaste.Simmerforanother10minutes,removefromheat,coverandsetasideuntiltheshankscomeofftheWSM.RemovetheshanksfromtheWSMandplacethemintotheDutchoven.Ifyoudon’thaveacover,useHDaluminumfoilasalid.
RemovecentersectionoftheWSManddumpwaterpan.Addthefullchimneyoflitcharcoal,andwaitabout5minutesforthecoalstocatch.ReassembletheWSMandplacetheDutchovenonthebottomrack.Continuecookingforanother2–3hoursoruntilyoureachaninternaltemperatureof180°F(82°C).
RemovefromtheWSM,putshanksonaplatter,coverwithfoilandletrestforabout15–20minutes.Overmedium-highheat,boiltheliquidintheDutchoventothickenforabout15minutes.
Servetheshanksovermashedpotatoesorcreamypolentaandspoonthethickenedsauceoverthem.Enjoy!!
LEGOFLAMBLambisoneofthosemeatsyoueitherloveorhate.Ilovelamb!Ilovetheslightlyearthy,gameytasteithas,andwhenpreparedandcookedright,it’soneofthebestmeatsaround.IhaveservedthislambrecipetomyfamilyafewtimesduringEaster,andtheyalwaystellmeIbetterserveitagainthefollowingyear!So,Iguesstheyreallylovethisdish.YIELD:ABOUT8–12SERVINGS*COOKTIME:APPROXIMATELY2–3HOURS
1boneinlegoflamb(6–7pounds[2.75–3kg])
LAMBMARINADE¼cup(60ml)honey
2tbsp(30g)wholegrainmustard2tbsp(5g)freshrosemary,chopped
1tsp(5g)coursegroundpepper1tsp(2g)lemonzest
Juiceof1lemon3clovesgarlic,minced
2tbsp(30g)koshersalt2tbsp(7g)coarseblackpepper
2tsp(3g)garlicpowder4hickorywoodchunks
2½gallon(9.5L)zipperedstoragebag
HeatyourWSMforlowandslowcooking,about250°F(121°C).Fillthewaterpanhalfwaywithhotwater,andaddthesmokewoodwhenyouputthemeatonthecooker.Lateroninthecook,youaregoingtoremovethemiddlesectionandputthecookinggratedirectlyoverthecoals.Thiswillsearthemeatattheendofthecookandcreateacrispyexterior.
Mixingredientsforthemarinadeinabowl.Placethelambintoa2½-gallon(9.5-liter)zipperedstoragebagandpourthemarinadeoverthelegoflamb.Marinateitintherefrigeratorovernight;besuretoturnitoverafewtimestoensureevenflavordistribution.
Placethelegoflambonthetopgrate,andcookuntiltheinternaltemperatureisabout130°F(55°C)formediumrareorto140°F(60°C)formedium,about2–3hours.
Withapairofheat-resistantgloves,removethecentersection,andwithoutspillingthewaterfromthewaterpan,carefullysetitaside,leavingthecoveroftheWSMon.
Carefullystirupthecoalsandletthemgetniceandhot,about10–15minutes.
Removethetopgratewiththelambandputitdirectlyoverthecoals.Searthe
meatforabout2–3minutesperside.Removemeatfromthecooker,andlooselytentwithfoil.Allowitaresttimeofabout15–20minutesbeforecarving.
BEEFTENDERLOINThebeeftenderloinisthegoldstandardofbeefcuts.It’stender,versatileandprettyeasytocook.It’saveryleanpieceofmeatthathasamildflavortoitbecauseitdoesnotcontainalotoffat.Withalittlebitoftrimmingandsomeseasoning,beeftenderloinwilltransformintotheperfectholidaymeal.YIELD:ABOUT8SERVINGS*COOKTIME:APPROXIMATELY1HOURAND20MINUTES
1wholebeeftenderloin(5–6pounds[2.25–2.75kg])
WETRUB¼cup(60ml)oliveoil
2tbsp(5g)flatleafparsley,choppedfinely1tsp(5g)koshersalt
2tsp(5g)blackpepper2garliccloves,minced
1tsp(3g)chilipowderHORSERADISHWHOLEGRAINMUSTARDSAUCE
3tbsp(50g)Dijonmustard3tbsp(50g)wholegrainmustard
½cup(60g)sourcream¼cup(55g)mayonnaise
¼cup(60g)preparedextrahothorseradishPlasticwrap
Butcher’stwine2–3chunksapplewood
HeatyourWSMforlowandslowcooking,about250°F(121°C).Fillthewaterpanhalfwaywithhotwater,andaddthesmokewoodwhenyouputthemeatoncooker.Lateroninthecook,youaregoingtoremovethemiddlesectionandputthecookinggratedirectlyoverthecoalstosearthemeatattheendofthecooktofinish.
Inasmallbowl,mixallofthewetrubingredientsandputasideuntilreadytouse.Then,mixallthemustardsauceingredientstogetherandstoreinthefridgeuntilready.
Next,youwanttotrimthebeeftenderloin;it’sgoingtosaveyouabouthalfthemoneytobuythetenderloinuntrimmed.Itonlytakesabout15–20minutestotrimityourself.It’sprettyeasyandstraightforward.Youwillneedasharpboningknifeforthis.Removethemeatfromthepackagingandpatdrywithpapertowels.
Pulloffasmuchoftheloosefatandmembraneaspossiblewithyourfingersfrombothsidesofthetenderloin.Removethe“chain;”thisisalengthofmuscleand
fatattachedtoonesideofthetenderloin.Itwillcomeoffinasinglepieceandcanbepulledoffbyhand,butyoumaywanttouseaknifetoassistwiththis.Trimanyareasoffatormembranethathavebeenexposedfromremovingthechain.
Onthebuttend,carefullyremovethepocketsoffatinthetwocreasesoneithersideofthetenderloin,makingsuretoremoveaslittlemeataspossible.Removethesilverskin.Thisisalengthofwhite/silverconnectivetissuethatrunsthewholelengthofthetenderloin.Youwanttomakesureyouremoveit;it’snotverypleasanttoeat.Startinginthemiddle,takethetipoftheknifeandpierceundertheedgeofthesilverskin,thenanglingthebladeslightlyuptowardstheskininasawingmotion,cutuntilyoureachtheendoftheskin.Anglingthebladeuphelpsyoutoremovetheskinwithoutlosingverymuchmeat.Continuethisuntilallthesilverskinisremoved.Continuetotrimandremoveanyareasofextrafat.
Searingthetenderloin
Slicingthetenderloin
Tiethetenderloinupwiththebutcher’sstring.Tyingitupwillhelpthetenderlointocookevenlythroughout.Onthesmallendofthetenderloin,youwanttotakeabout2inches(5centimeters)ofthetailandflipitundertowardsthecenterofthetenderloin;takeabouttwopiecesofstringandtieituptosecureit.Next,youwanttotieupthebuttend;youcanuse3–4piecesofstringforthis.Thentieupthemiddle,againusing3–4piecesofstring.
Oncethetenderloinistrimmedandtiedup,applytheseasoningruballovertoworkintothemeatandwrapinplasticwrap.Letitsitforaboutanhour.Removeplasticwrap.
PlacethetenderloinontothetopgrateoftheWSM,andcookuntilaninternaltempof120–125°F(49–52°C)forrare/mediumrareor130–135°F(55–57°C)mediumrare/medium.Thiswillprobablytakeaboutanhourcookingat250°F(121°C).
Withapairofheatresistantgloves,removethecentersection.Withoutspillingthewaterfromthewaterpan,carefullysetitaside,leavingthecoveroftheWSMon.Carefullystirupthecoalsandletthemgetniceandhot,about10–15minutes.Removethetopgratewiththetenderloinandputitdirectlyoverthecoalsandsearmeatforabout2–3minutesperside.
Removeandletrestforabout10–15minutes.Sliceandservewiththewholegrainmustard/horseradishsauce.
PRIMERIBROASTGrowingup,myfamilyalwayshadturkeyatThanksgivingandChristmas.Naturally,theturkeywasoftendryandovercooked.Asanadult,Istartedcookingprimeribforsomeholidaysinstead.Whenitisdoneright,itissimplyoutofthisworld.Ilikemyprimeribcookedtomediumrare(warmredcenter).Withthisrecipeyouwillbeabletoachievethatgoalatthenextfamilygathering!YIELD:8–10SERVINGS*COOKTIME:3–4HOURS
1ribeyeroastbone-in(10–12pounds[4.5–5.5kg])
OliveoilSaltandpepper
Granulatedgarlic
Firstthingyou’regoingtowanttodoisrubtheentireroastdownwithsomeoliveoil.Next,seasonaggressivelywiththesalt,pepperandgarlic.Thiswillbesomeofthetastiestbarkyouwillevereat!Leaveitonthecountercoveredwithsomeplasticwrapforaboutanhour.
Whileyouarewaitingfortheroasttogettoroomtemperature,goaheadandgetyourWSMreadytofireup.Forthisyouaregoingtouseonefullchimneyoflitcoalsandwillbecookingonthemiddlerack,withnowaterpanforthefirst30minutes.DumpthechimneyintothebaseoftheWSM(allthreeventsshouldbewideopen).GoaheadandassembletheWSM(leavethewaterpanout)andputthemiddlerackin.You’relookingforatemperatureofabout400–425°F(205–218°C)atthelid.
Placetheroastontherackbone-sideupforabout20minutes.ThiswillhelpformthatflavorfulcrustImentionedearlier.After20minutes,removetheroastandletitrest.RemovethecentersectionoftheWSM,andaddabouttwochimneysofunlitcharcoal.Waitabout5minutesandassembletheWSM,closeallthreeventstoabout25percentopenandputthewaterpaninfullofwater.Placethetopgrateonandputtheroastontopofthegratebone-sidedown.Youwillbelookingforatemperatureofaround225°F(107°C).Cookuntilthemeatreachesaninternaltemperatureof125°F(52°C).Removeroast,wrapinitfoilandinacoupleofoldtowelsandplaceinanemptycooler.Letitrestforabout1½hours.
Note:Youwillwanttohaveyourbutcherremovethemeatfromtheboneandthenhavehim/hertieitbackupwithbutchersstring.Trustmeitwillsaveyoutimeontheback-endwhenslicing.
*CHAPTERFOUR*
THESECRETSTOGRILLING/HIGHHEATONTHEWSMANDOTHER
SMOKERS
OneofthemostoutstandingfeaturesoftheWSMisitsversatility.Withsomesimplerepositioningofitsexistingparts,youcanconverttheWSMforuseasastandardgrill.Thekeytogrillingistoobtainaveryhightemperature(400°F[205°C]andhigher)andcookyourfoodclosetotheheatsource.ToaccomplishthisontheWSM,removethecharcoalrackandcharcoalringfromthebaseofthecookerandplacethemonthemiddlecookingrack.Whenrepositioningthelowerrack,makesureyourotateitsothatthetwocookinggratesarerunning
perpendiculartoeachother.Youcanleavethewaterpaninplace(butifyoudo,lineitwithfoiltoprotectitfromashes).
Lightafullchimneyoflumpcharcoal(remember,lumpcharcoalburnshotterthanbriquettes,soitisbettersuitedforthistypeofcooking).Whenflamesareshootingoverthetopofthechimney,dumpthecharcoalintothering.Refillthechimneyhalffullwithunlitcharcoalandcarefullyspreadthecontentsoverthelitcoals.Usingtongs,stackthecharcoalinapileononesideofring.Stackingthecharcoalcreatestwocookingzones:ahotzoneandacoolzone.Usethehotzone,locateddirectlyabovethecharcoal,tosearmeatswhentheyfirstgoonthegrill.Usethecoolzone,whichhasnocharcoalbeneathit,tofinishcookingthesearedmeat.Makesurethatthethreebottomventsarewideopentomaximizeairflow.
Letthecharcoalburnforafewmoreminutes(thecookingtemperatureshouldreachabout450°F[232°C]).SearthemeatwiththelidontheWSM.Searingwiththelidonassistsineliminatingflareupsandhelpspreventthemeatfromburning.Afteryousearbothsides,movethemeatfromthehotzonetothecoolzoneandletitfinishcooking.PlacethelidontheWSMwhencookinginthecoolzone.
GARY’SPOPPERSThesepoppersaretheperfectlittleappetizersforyournextcookoutorparty.OurfriendGarymakestheseallthetime.Theyareprettyeasytomakeandtheyarealwaysdelicious.Ipersonallythinkit’sthepickledjalapeñothatmakesthisdishsoamazing.Well,thebaconhelpstoo.Everythingisbetterwithbacon,right?YIELD:ABOUT32POPPERS*COOKTIME:20MINUTES
1pound(455g)sirlointipstrips
Lawry’sSeasonedSalt½tsppepper
1pound(455g)bacon6ounces(170g)creamcheese
4ounces(114g)slicedpickledjalapeños1tbsp(15ml)oliveoil
Cutthesteakinto1inch(2.5centimeter)pieces,andseasonwithseasonedsalt,pepperandoliveoil.Refrigeratefor1hourtoovernight.
SetupyourWSMfortwo-stagegrilling.
Cuteachpieceofbaconintothreepieces.Layouteachpieceofbacon,andplacethesteakstripatoneend.Applyaboutateaspoon(5grams)ofcreamcheese,placeoneortwojalapeñoslicedontopofcreamcheeseandrollbaconaroundtightly.Securewithatoothpick.
Youcancooktheseinabout3separatebatches.Placethepoppersoverdirectheatandsearforabout1–2minutesperside,thenremovetothecoolersideoftheWSMandcontinuetocookindirectlyforabout15minutes.Repeatfortheremainingpoppers.
Two-stagegrillingiswhenyouhaveahotsection(allthehotcoalstoonesideofthegrill)tosearthemeatandacoolsection(wheretherearenocoals)tofinishcookingthemeatindirectly.
GRILLEDROMAINELETTUCEThefirsttimeIeverhadthisdishwasaatafriend’srestaurant.Isawitonthemenuandthought,noway,butdecidedtotryitanyway!!Letmetellyou,IfellinloveandInowlookforiteverytimewegoouttoeat!Romainelettucehassomenaturalsugarsinsidethatarenotreleasedbysmotheringitwithsaladdressing.Theyareonlyreleasedwhengrillingthelettuce.Combinethatwithsomethingassimpleasgratedcheeseandtheresultsarewonderful.YIELD:4SERVINGS*COOKTIME:5MINUTES
BALSAMICVINAIGRETTE
½cup(120ml)oliveoil¼cup(60ml)goodbalsamicvinegar
2tbsp(30ml)agave½tspfreshcrackedpepper
2headsromainelettuce,washedandcutinhalfOliveoil
Saltandpeppertotaste½cup(50g)freshlygratedParmesancheese
First,mixallthevinaigretteingredientsandstoreinthefridgeuntilreadytouse.
FireuptheWSMforcookinglikeagrill,onezone.
Takethe4halvesofromaineandlightlydrizzleoliveoilonthecutside,sprinklewithsaltandpepper.
PlacethemontotheWSM—thisshouldonlytakeabout1–2minutes,soyouwanttobecheckingtheunderside,andyouarelookingforanicechar.Flipanddothesamefortheotherside.
RemovefromtheWSMandtaketheParmesancheeseandsprinkleovereachhalf(cutside)anddrizzlewithbalsamicvinaigrette.
AwaytoservethisiswhenthelettucecomesofftheWSM,youcanchopitup,putitinabowlandtosswiththecheeseandbalsamicdressing.
GRILLEDCORNONTHECOBGrilledcornonthecobisaneasy-to-makeitemthatisverypopularatallofourcookoutsandsummer-timeparties.Itisnotonlytasty,itneverfailstoimpressyourguests.FreshcornonthecobcanbegrilledontheWSMinitsownhusks.Inthehuskmakesforamoredramaticpresentation!Grilledcornisespeciallydeliciouswhenyouaddherbsandspicestotheearofthecornbeforegrillingit.Theherbsandspiceslivenuptheflavorsandaddaninterestingspinonbasicroastedcorn.It’seasytodo—justuseyourfavoritevarietyofcorn!YIELD:6SERVINGS*COOKTIME:20MINUTES
6freshearsofcorn
OliveoilButter
Saltandpepper
Iftheearsofcornhavemanylayersofhuskonthem,peeloffonlythefirstcoupleoflayers,leavingafewlayersforprotection.Donotremoveallthelayers.
Beginbypullingthehusksofthecornback(butdonotcompletelyremovethem).Removeanddiscardonlythesilk.
Soakthewholecobsinapotofcoldwaterforupto60minutes.Besuretheearsarecompletelycoveredwithwater.Thiswillprovideextramoistureforcookingandwillsteamthecornkernelsinsidethehusks.
Whilethecornissoaking,fireuptheWSMforgrillingtwo-stagecookingseenotehere.Aftersoaking,removethecornfromthewaterandshakeoffanyexcesswater.
Brushthekernelswitholiveoilorbutter.Note:I’veusedoliveoilinsteadofbutter.Ithinkbutterisbestappliedafterthecorncomesoffthegrill,justbeforeyoueatit.
Ifdesired,beforeyoure-wrapthecorninthehusks,addalittlegarlic,choppedonion,nutmeg,saltandblackpepper.Foraninternationaltwist,tryusingherbssuchasbasil,cilantroororegano.Thenrepositionthehusksbackoverthekernelsandtieeachearwithapieceofloosehuskortwine.
PlacethepreparedearsofcornontotheWSM,rotatingthecornasneededtokeepitfromgettingcharredtoomuchononeside.Afteracoupleofturns,placethecornonindirectheatandclosethecover.Allowthecorntoslowlycontinuecookingforapproximately15–30minutes.
Removethecornfromthegrill.Becarefulandwearovenmitts,asthecornwillbeveryhot!Graspingoneendwithanovenmittordishtowel,peelthehusksandremainingsilkfromthetopdown(likeabanana)—theyshouldallcomeoff
inonepiece.Asheswillgetonthecorn,butthisisok.Rinsethecornunderwarmrunningwatertoremoveanyexcessashandsilk.Servewithbutterandenjoy!
SAUSAGEGRAVYANDBISCUITSEverytimeIgosouthoftheMasonDixonlineIhavetoeatsausagegravyandbiscuitsforbreakfasteachmorning.Thishastobetheall-timegreatestcomfortfoodtohaveforbreakfast.Ilovetherichnessandcreaminessofthesausagegravy,andsoakingupallthatgreatflavorwithanicesoftandflakybiscuit.YIELD:6SERVINGS*COOKTIME:30MINUTES
1pound(455g)breakfastsausage(regularorspicy)
½tspfreshgroundblackpepper1shallot,finelydiced
6tbsp(50g)flour3cups(710ml)wholemilk(notthatlowfatstuff)
Salttotasteifneeded4warmedbiscuitscutinhalf
1castironskillet
SetupyourWSMforcookinglikeagrill.SetitupsoyouhavethehotcoalpiledononesideoftheWSM,whereallthecookingwillbedone.
Cookthesausageinalargecastironskilletfor8–10minutesoruntilthoroughlycooked,stirringfrequently.Drainandreservingdrippings;placethesausageinabowl.Returnhalfofthedrippingstotheskillet.
Addshallotsandfreshgroundpepperandcookforabout3minutes.Addflourandremainingdrippingstotheskillet;stirwithawirewhiskuntilwellblended.Cookfor6–8minutesoruntilbrowned,stirringconstantly.Graduallystirinyourmilk;cookandstirfor3–5minutesoruntilmixturethickensandcomestoaboil.
Addthesausage,andcookfor1–2minutesoruntilthoroughlyheated,stirringfrequently.Serveoverbiscuits.
SHRIMPTACOSWITHLIMESLAWMyteamateAlantookthisrecipedowntoMemphisinMay2011,whereittookfirstplaceintheseafoodcatagory.Ifyoureallywanttoimpressyourfriendsandfamilyatyournextcookout,thenlooknofurther.Aftertheyeattheseshrimptacos,they’llbeaskingwhatrestaurantmadethem—it’sthatgood!YIELD:8TACOS*COOKTIME:5MINUTES
2pounds(910g)uncookedshrimp(16–20shrimpperpound)peeledandde-veined
Smokin’HoggzDryRub8(6-inch[15cm])corntortillas(flourtortillasareOKtoo)
¼cup(30g)sourcream2tbsp(30g)mayonnaise
Gratedzestfrom1limeJuicefrom1lime
1(16ounce[450g])packagecoleslawmix2scallions(greenonion),diced
1jalapeño,seededanddiced2tbsp(5g)freshcilantro
Saltandpeppertotaste1largetomato,seededanddiced
12ounces(340g)sweetchilisauceCanolaoil
SetupyourWSMtocooklikeagrillfordirectheatcooking.
Inabowl,combinesourcream,mayonnaise,½limezestandlimejuice.Addcoleslawmix,greenonions,jalapeñoandcilantroandmixwell.Seasonwithsaltandpepperandstirinthetomato.Keepthisintherefrigeratoruntilreadytouse.
Inabowl,tosstheshrimpwithoil,therestofthelimezest,saltandpepperandletsitforabout30minutes.Ifinditeasiertoputtheshrimponskewersafterthisandseasonwiththedryrub.Cooktheshrimpforabout2–3minutespersideoverdirectheat.Thentosstheshrimpinthesweetchilisauce.
Grilltortillasoverdirectheatforabout1minuteperside.
Toassemblethetacos,spoontheslawmixintothebottomofthetortilla,topwith3–4shrimpandenjoy!!
PORKTENDERLOINSTUFFEDWITHBACONJAMPorktenderloinisthefiletmignonofpork.It’saveryleanpieceofmeatandcandryoutveryquicklywhenovercooked,soitneedstobecookedquicklyoverhighheat.Thisisasimplerecipewithsomegreatflavor!YIELD:3SERVINGS*COOKTIME:18MINUTES
1porktenderloin(1½pounds[680g])
Smokin’HoggzAll-PurposeRub½cup(120g)BaconJam
1cup(240g)AppleBBQSauceButcher’stwine
SetuptheWSMforgrillingusingthetwo-zonecookingmethod.
Takethetenderloinandbutterflyitopen.Todothis,takeasharpknifeandcutlengthwisealongthewholetenderloin,makingsureyoudon’tcutthroughthebackside.Openitupsoitlaysflat.Seasontheinsidewithrubandaddthebaconjam,closeitupandusethebutcher’sstringtosecureitclosed,about1inch(2.5centimeters)apart.Seasontheoutsideofthetenderloinwithmorerub.
Placethetenderloindirectlyoverthecoalsandputthecoveron.Cookforabout7minutes.Flipthetenderloinanddothesamethingfortheotherside—donotplaceitbackonthesamespot,placeitonanotherhotspot.(Thereasonwhyyoudon’twanttoputitbackinthesamespotistheplacewherethemeatwashascooleddownandyouwantalltheheatyoucanget,onafreshnewspot).Thiswillallowyoutogetsomenicegrillmarks—cookforanother6minutes.Now,takethetenderloinandmoveittotheothersideoftheWSMwheretherearenohotcoals,andcontinuecookingforanother5minutes.Whentheinternaltemperaturereaches145–150°F(63–66°C),it’sdone!
Removefromheatandletrestforabout10minutes.Sliceinto½inch(13millimeter)piecesandservewithAppleBBQSauce.
BACONJAMThissweetlittlecondimentisafantasticadditiontoincludeatholidaypartiesoryouroccasionalweekendbreakfastathome.YIELD:ABOUT1½CUPS(180G)*COOKTIME:3–4HOURS
1½pounds(680g)slicedbacon,cutcrosswiseinto1″(2.5cm)pieces
2mediumyellowonions,dicedsmall3garliccloves,smashedandpeeled
½cup(120ml)cidervinegar½cup(100g)packeddark-brownsugar
¼cup(60ml)puremaplesyrup¾cup(180ml)brewedcoffee
SetuptheWSMtocooklikeagrill,two-zonecooking.
Inalargecastironskillet,cookthebacon,stirringoccasionally,untilfatisrenderedandbaconislightlybrowned,about20minutes.Youmayneedtomovethepantothecoolersidetoavoidburningthebacon.Withaslottedspoon,transferbacontopapertowelstodrain.Pouroffallbut1tablespoon(10grams)ofthefatfromtheskillet(reserveforanotheruse);addonionsandgarlic,andcookuntilonionsaretranslucent,about6minutes.Addvinegar,brownsugar,maplesyrupandcoffeeandbringtoaboil,stirringandscrapingupbrownedbitsfromskilletwithawoodenspoon,about2minutes.Addthebaconandstirtocombine.
NowsetupyourWSMforhighheatcooking(approximately300–325°F[150–160°C]).
Keepthemixtureinthecastironskilletandcookuncovered,untiltheliquidissyrupy,3½–4hours.Transferthemixturetoafoodprocessor;pulseuntilcoarselychopped.Letitcool,thenrefrigerateinairtightcontainers,upto4weeks.
APPLEBBQSAUCEAppleandporkgotogetherlikepeanutbutterandjelly,sothenexttimeyou’relookingtojazzthingsupabit,trymakingsomeofthisappleBBQsauce.Trustme,you’regonnaloveit.YIELD:ABOUT3CUPS(360G)*COOKTIME:20MINUTES
1cup(200g)packedbrownsugar
½cup(130g)applesauce½cup(160g)applebutter
½cup(120g)ketchup¼cup(60ml)lemonjuice
½tspkoshersalt½tspcoarseblackpepper
1tsp(1g)paprika½tspgarlicpowder
½tspcinnamon¼tspallspice
Combinealloftheingredientsinasaucepan,andcookovermediumheatuntilthesugarisdissolved.Coolandstoreinanairtightcontainerinthefridgeuntilreadytouse.
BLUERIBBONPORKCHOPThisporkchoprecipewasoneofthefirstrecipeswedidinwhichwegotafirstplacecall.Unbeknownsttome,thejudgesfondlyreferredtothemas“lollipopchops.”Istillhavejudgescominguptomeandsayingtheystillhaveneverhadaporkchopcookedasperfectlyastheydidthatday!YIELD:4SERVINGS*COOKTIME:20–25MINUTES
4double-boneporkchopsatleast2″(5cm)thickwithcleanbones(Frenched—haveyourbutcherdoit)
1bottleLawry’sSteakandChopMarinadeSmokin’HoggzDryRub
1cup(320g)applebutter½cup(120ml)applejuice
SetupyourWSMforgrilling.Withthissetupyou’llwanttohavethecoalsononesidefordirectheatandhavenothingontheothersideforindirectheattofinishthechops.
Placeporkchopsintoazipperedplasticbagandaddmarinade.Marinateforatleast4hourstoovernight;removechopsandseasonwithdryrub.
Cookoverhighheat5minuteseachsidethenmovetocoolerside,andcookuntilaninternaltemperatureof145–150°F(63-66°C)formedium-rare,longerifyoulikeitmorewelldone.
Bastewithapplebutter/juicemix.
LAMBCHOPSWITHPEPPERJELLYWhenIthinkoflambchops,forsomereasonIalwaysthinkofspecialoccasionslikeananniversaryoraspecialeventworthcelebrating.Thisisagreatrecipefortwopeople.Mywifeisaverypickyeater,butsurprisinglyshereallylikeslamb!Andshereallylikesthisrecipe.Iliketosurpriseherwiththeselambchopseveryonceandwhile.Youcanservethiswithyourfavoritesidedishes.YIELD:2SERVINGS*COOKTIME:10MINUTES
DRYRUB
2tbsp(15g)chilipowder1tbsp(6g)groundcumin
2tsp(4g)allspice2tsp(8g)whiteorganicsugar
2tsp(10g)salt1tsp(3g)whitepepper
1tsp(3g)blackpepper4double-bonelambchops
1cup(160g)pepperjelly2tbsp(30g)wholegrainmustard
2tbsp(30ml)champagnevinegar1handfulofapplewoodchips
SetupyourWSMforcookinglikeagrillwithtwo-zonecooking,oneforsearingthemeatandtheotherforfinishingthemeat.Sprinkletheapplewoodchipsoverthehotcoalsjustbeforesearingthemeat.
Mixtherubingredientstogetherandsprinklethedryruboneachchop,beingsuretoevenlycoverbothsides.Cookoverhighheat.Grillthesteaksfor1½minutesperside.
Movethechopsovertothecoolside,andfinishcookinguntilthechopsreachaninternaltemperatureof150°F(66°C).
Inasaucepan,heatupthepepperjelly,mustardandvinegarjustenoughtoincorporatetheingredients.
Removethechopsfromthegrateandletthemrest(about5minutes),whilethechopsareresting,spoonthesauceovereachchop.
STRIPSTEAKWITHHORSERADISHSAUCEANDCARAMELIZEDONIONSBetterthanrestaurantquality,that’swhatthisrecipeisallabout.Aperfectlycooked,well-seasonedNewYorkstripsteak,toppedwithalittlehorseradishsauceandsomebeautifulgoldencaramelizedonions—nowthat’smykindofsteak!YIELD:4SERVINGS*COOKTIME:30MINUTES
HORSERADISHSAUCE
1½cups(180g)sourcream½cup(120g)preparedwhitehorseradish
6tbsp(20g)freshchivesdiced4tsp(20ml)freshlemonjuice
4(16ounce[455g])stripsteaks(about1½”[4cm]thick)Salt,pepperandoliveoil
1stickofunsaltedbutter1smallsweetonionthinlysliced
Whiskallofthehorseradishsauceingredientstoblendinasmallbowl.Seasonwithsaltandpepper.Coverandchill.Thiscanbemade2daysaheadoftime.
Meltthebutterinalargeskilletovermediumheatuntilitstartstofoam.Addtheonionsandreducetheheattolow.Cook,stirringoccasionally,untiltheonionsareadarkamberbutnotburned,about30minutes.Seasonwithsaltandpepper.(Youcanmakeitupto1weekaheadandstoreinthefridge.Bringtheonionstoroomtemperaturebeforeserving.)
SetupyourWSMtocooklikeagrill,makingsureyouhaveahotzoneforsearingthesteakandacoolzoneforfinishingthesteaks.Rubthesteaksdownwitholiveoil.Liberallyseasonbothsidesofthesteakswithsaltandpepper.Letthesteakssitoutforabout45–60minutesbeforeyouputthemontheWSM.
Grillthesteaksforabout3minutesperside(ifyouwanttogetthoseawesomegrillmarks,turnthesteakaboutaquarterturnafterabout1½minutes).Movethesteaksovertothecoolside,finishcookinguntilrare(120°F[49°C]),medium-rare(125°F[52°C])ormedium(130°F[55°C]).Thiswilldependonthethicknessofthesteaks.Removeandletrestforabout5minutes.Servewithonionsontopandsauceontheside.
RIBEYESTEAKWITHHERBEDTRUFFLEBUTTERIloveribeyesteak!Myfavoritepartoftheribeyeisthetail.Thetailisfromtheouterpartofthesteak,andithasapieceoffatthatseparatesitfromtherestofthesteak.Tomeithasthemostflavor,anditisalwaystender.Iusuallyeattheotherpartofthesteakandsavethetailasalittletreatfortheendofmymeal.YIELD:4SERVINGS*COOKTIME:15MINUTES
TRUFFLEBUTTER
1pound(455g)unsaltedbutter,roomtemperatureWhitetruffleoiltotaste
Koshersalttotaste¼cup(10g)freshchoppedparsley
BEEFRUB2tbsp(30g)koshersalt
2tbsp(15g)pepper1tsp(3g)granulatedgarlic
2tsp(7g)chilipowder4(16ounce[455g])bonelessribeyes
¼cup(60ml)oliveoil
Inasmallmixingbowl,combinetheparsleybutterandtruffleoiltogether.Seasonwithsalttotaste.Onalargepieceofplasticwrap,placethebutter/trufflemixtureandformintoalog,about1inch(2.5centimeters)thick.Wrapthelogtightly.Refrigerateovernight.
SetupyourWSMtocooklikeagrill,makingsureyouhaveahotzoneforsearingthesteakandacoolzoneforfinishingthesteaks.
Combineallofthebeefrubingredientsandputthemintoashakerbottle.Rubthesteaksdownwiththeoliveoil.Liberallyseasonbothsidesofthesteakswith
therub.Letthesteakssitoutforabout45–60minutesbeforeyouputthemontheWSM.Grillthesteaksforabout3minutesperside(ifyouwanttogetthoseawesomegrillmarks,turnthesteaksabouta¼turnafterabout1½minutes).Movethesteaksovertothecoolside;atthispointyoucanadd2slicesofthetrufflebuttertoeachsteak.Thebutterwillmeltdownoverthesteaksandsoakinallthatawesomeflavor.Finishcookinguntilmedium-rare(125°F[52°C]).Thiswilldependonthethicknessofthesteaks.Removethesteaksandlestthemrestforabout5–10minutesbeforeserving.
PIZZAIlovepizza.Now,youmightbethinkingthataround,oven-bakedflatbreaddish,layeredwithtomatosauce,cheeseandafewothertoppings,seemsoutofplaceinabarbecuecookbook.Youmightbethinkingit,butyou’rewrong.YoucanactuallycookpizzaontheWSM,andI’llteachyouhow!
Therearesomanydifferentstylesofpizzatochoosefrom:Chicagothickpan,Neapolitan,NewYorkthincrustandevenoddballsquare-shapedpizzas.Thevarietyofflavorcombinationyoucanuseonpizzaissimplyamazing.IthinkthatIcouldeatpizzaforeverymeal,everyday,fortherestofmylife,andstillnotgetboredofthisdish!
WORKFLOW
ConfiguretheWSMforpizza.
Ifyouweretocookpizzausingauniformlayerofhotcharcoal,thecenterofthepizzawillburn.Topreventthis,Irecommendspreadingoutthehotcharcoalinacircle.Thecircleofhotcharcoalshoulddipinthecenter,producinglessheatinthemiddleandmoreheatattheouteredge.
AfteryouarrangethehotcharcoalsintheWSM,putthetopcookingrackinplace.Whenyouputthetopcookingrackinplace,makesureyoualsoplaceyourpizzastoneontherack!Youmustletthepizzastoneheatupslowly.Ifyoudonot,andyouexposethestonedirectlytohighheat,thestonemightcrack.
WaitfortheWSMtoobtainatemperatureof450°F(232°C).Thisusuallytakesabout20minutes.WhileyouwaitfortheWSMtoheatup,rolloutthepizzadough.Youcanmakeyourowndough,orpurchasedough(whichspeedsupthecookingprocess).Irecommendmakingapizzathatis14to16inches(36to41centimeters)indiameter.Placethedoughonthepizzastone,andletitcookfor2to3minutes.Flipthedough,andletitcookfor2moreminutes.Removethedoughfromthepizzastone,andthenaddthepizzatoppings.
PULLEDPORKPIZZAThisrecipeisoneofmyfavorites,notonlybecauseIlovepulledporkbutit’salsoagreatwaytouseupanyleftoverpulledporkyouhave.Thisrecipehaswonusmanyawardsingrillingcompetitionsthroughthepastcoupleofyears.YIELD:SERVES4*COOKTIME:15MINUTES
1–1½cups(240–360ml)BBQSauce
1pizzadoughball1pound(455g)pulledpork
1cup(115g)whitecheddarcheese1cup(115g)MontereyJackcheese
¼cupredonionorgreenonions(scallions),finelydiced
TakeabouthalftheBBQsauceandspreaditonthedough,addthepulledporkandcoveritwithbothcheeses.Nowyoucanaddeithertypeofonionyouwant.PutthepizzaintheWSM;afterabout5minutes,checktoseeifit’sdone(cheeseshouldbeniceandmelted).Thebottomofthecrustshouldbegoldenbrown;checkthebottomofpizzabyliftingitwithaspatulaorapizzapeel.Cutandserve.
BACON,PEARBLUECHEESEIwasinspiredtodothispizzawhenmyteammateAlanandIwereouthavingacoupleofbeersandspottedaversionofthispizzaonthemenu.Wereallyenjoyedit,soIknewIhadtofindawaytorecreateit.Hereismyversionofafantasticpizzafromsometimeago.Ifyou’relookingforapizzawithanicemixofflavors,looknofurther.YIELD:SERVES4*COOKTIME:15MINUTES
½cup(125g)bluecheesedressing
1pound(455g)baconorpancetta,diced½cup(70g)crumbledbluecheese
1cup(115g)whitecheddarcheese2pears,diced
1cup(40g)arugula¼cup(60ml)goodbalsamicvinegar
Wholewheatdough
Spreadthebluecheeseonandaddthebaconorpancetta.Sprinkleonthecrumbledbluecheese.Next,addthedicedpearsandthewhitecheddarcheese.PutthepizzaintheWSM,andcheckpizzaafterabout5minutes.It’sdonewhenthecheeseismeltedandthebottomofthecrustisgoldenbrown.Removethepizzaandaddthearugulaanddrizzlewithbalsamic,cutandserve.
COOCOOJUICEIhadtoincludeatleastonedrinkinwiththisbook.Imean,what’sasummerBBQwithoutalittleadultbeverage,right?Afterall,youhavetohavesomethingtodowhileyou’rewaitingforthefoodtocook.ThisdrinkisaSmokin’Hoggztraditionatmostofthecontestswecompeteat,especiallyinthesummertime.Enjoyanddrinkresponsibly!YIELD:ABOUT24(8-OUNCE[240-ML])SERVINGS
1(1.75liter)bottleofmangorum(oranyflavoredrum)
1gallon(4L)strawberry,orange,bananaCrystalLight5pound(2kg)bagoficecubes
2gallon(8L)capacitydrinkcooler16ounce(475ml)redSolocups
Pourabouthalfoftheiceintothedrinkcoolerandaddtherestoftheingredients.Stiruntilwellmixed.Filleachcupwithiceandaddthecoocoojuice.Relaxandenjoy!!
ACKNOWLEDGMENTSTomyfamilyforalwaysbelievinginmeandteachingmetoalwaysstaytruetomyselfandtolookatlifeforthepositives.
Mywife,ShauneGillespieforgivingmeinspirationandencouragement.
Myteammateandright-handman(andsometimesleft)AlanBurke,forkeepingmecalmandfocusedwhenIneededtobe.
ChrisHartforteachingandgivingmethetoolsIneededtomakechampionshipBBQ.
TimO’Keefefortakingallmychickenscratchesandideasandtransformingthemintorealwordspeoplecanunderstand.
KenGoodmanforhisincrediblevisioninmakingthefoodlookamazing.
Tomypublisher,WillKiester,myeditor,MarissaGiambellucaandtheentirestaffatPageStreetPublishingforgivingmetheopportunitytodothisbookandhelpingmealongtheway.
EricandCindyMitchellfortakingtimeoutoftheirbusyscheduletohelpoutwiththephotoshoot.
ChadandNicoleHumphreyfortakingtheleapandbelievinginmefromtheverybeginning.
ToallmyBBQfriendsforbeingsofreakin’awesome.
INDEXTheindexthatappearedintheprintversionofthistitledoesnotmatchthepagesinyoureBook.PleaseusethesearchfunctiononyoureReadingdevicetosearchfortermsofinterest.
Foryourreference,thetermsthatappearintheprintindexarelistedbelow.
ABTS(AtomicBuffaloTurds)StuffedwithBrisketBurntEndz
adobosauce
BrisketChili
ChipotleMayonnaise
alderwood
Award-WinningSalmon
descriptionof
SmokedSeaScallopsWrappedinProsciutto
almonds.SeeSpicy,SweetSmokedAlmonds
AmericanRoyalOpenContest
AppleBBQSauce
PorkTenderloinStuffedwithBaconJam
recipe
applebutter
BlueRibbonPorkChop
StuffedSausageFatty
applecider
ChickenBrine
TurkeyBrine
applejuice
BabyBackRibBBQSauce
BlueRibbonPorkChop
CompetitionChicken
PorkBraise
PorkInjection
apples
AppleBBQSauce
AppleStreuselCheesecakeBars
AsianSlaw
CastIronAppleCrisp
StuffedSausageFatty
applewood
ABTS(AtomicBuffaloTurds)StuffedwithBrisket
BurntEndz
AppleBBQSauce
AppleWoodSmokedChickenSalad
BabyBackRibs
Bacon-StuffedSausageFattyWrappedinBacon
BeefTenderloin
BeerCanChicken
BreakfastSausageFatty
ButterySmokedCabbage
ChickenWings
CompetitionPork
CompetitionRibs
descriptionof
DijonGarlicHalfChickens
Ham
HighHeatBrisket
HighHeatChickenLollipops
HotandFastPorkButtwithSimpleMustardSauce
Kicked-UpBBQBakedBeans
LambChopswithPepperJelly
LambShank—SmokedandBraised
Mac&Cheese
Meatloaf
NotYourAverageChickenCordonBleu
Porchetta
PorkOssoBucco
ShreddedBBQBeef
SmokedCorn
SmokedLobsterTail
SpinachandGoatCheeseStuffedChickenBreast
StuffedMushroomswithItalianSausage
StuffedSausageFattywithBlueberry
ThanksgivingTurkey,Butterflied
ArmadilloEggs
arugula
Bacon,PearBlueCheesePizza
PorkBellySliders,AsianStyle
AsianSlaw
Award-WinningSalmon
BabyBackRibs
bacon.Seealsopork.
ABTS(AtomicBuffaloTurds)StuffedwithBrisket
BurntEndz
ArmadilloEggs
BaconJam
Bacon,PearBlueCheesePizza
Bacon-StuffedSausageFattyWrappedinBacon
BaconWrappedLittleSmokies
BaconWrappedStuffedBurntEndz
BreakfastSausageFatty
ChickenBombs
Gary’sPoppers
JalapeñoBaconCheddarCornBread
Kicked-UpBBQBakedBeans
LoadedPotatowithPulledPork
Mac&Cheese
PigCandy
Pizza-WrappedBurger
PorkTenderloinStuffedwithBaconJam
StuffedSausageFatty
StuffedSausageFattywithBlueberry
ThreePotatoBaconandCheeseCasserole
BalsamicVinaigrette
BBQSauce
AppleBBQSauce
BabyBackRibsBBQSauce
Bacon-StuffedSausageFattyWrappedinBacon
BaconWrappedStuffedBurntEndz
BlueberryBBQSauce
ChickenBombs
CompetitionBrisket
CompetitionChicken
CompetitionRibs
HighHeatBrisket
PulledPorkPizza
recipe
RootBeerBBQSauce
ShreddedBBQBeef
StuffedSausageFatty
WhiteBBQSauce
beans
Kicked-UpBBQBakedBeans
Sully’sDamnDip
beef
BaconWrappedStuffedBurntEndz
BeefRibs
BeefRub
BeefShortRibs
BeefTenderloin
BrisketChili
BrisketInjection
BrisketMarinade
CompetitionBrisket
Gary’sPoppers
hickorywood
HighHeatBrisket
Meatloaf
mesquitewoodand
MozzarellaStuffedMeatballs
PotRoast
PrimeRibRoast
RibEyeSteakwithHerbedTruffleButter
ShreddedBBQBeef
walnutwoodand
WestCoast–StyleTri-Tip
beer
BeefRibs
BeefShortRibs
BeerCanChicken
BrisketChili
BrisketMarinade
PorkBellySliders,AsianStyle
StuffedMushroomswithItalianSausage
blueberries
BlueberryBBQSauce
StuffedSausageFattywithBlueberry
bluecheese.SeeBacon,PearBlueCheesePizza
BlueRibbonPorkChop
BluesHogBarbecueSauce
ABTS(AtomicBuffaloTurds)StuffedwithBrisket
BurntEndz
CompetitionPork
Bostonbutt
CompetitionPork
PulledPorkwithRootBeerBBQSauce
BreakfastSausageFatty
brines
ChickenBrine
TurkeyBrine
brisket
BaconWrappedStuffedBurntEndz
BrisketChili
CompetitionBrisket
HighHeatBrisket
Pastrami,DryCured
BrisketBurntEndz
ABTS(AtomicBuffaloTurds)StuffedwithBrisket
BurntEndz
BaconWrappedStuffedBurntEndz
BrisketInjection
CompetitionBrisket
HighHeatBrisket
recipe
BrisketMarinade
CompetitionBrisket
HighHeatBrisket
recipe
BrisketRub
BuffaloWings
ButterInjection
recipe
ThanksgivingTurkey,Butterflied
ButtermilkCheddarBiscuits
ButterySmokedCabbage
cabbage.SeeButterySmokedCabbage
carrots
AsianSlaw
LambShank—SmokedandBraised
PorkBellySliders,AsianStyle
PorkOssoBucco
PotRoast
CastIronAppleCrisp
celery.SeePorkOssoBucco
charcoal
amountsof
arrangingforpizza
bindingagents
briquettes
burnrate
coolzones
disposalof
emergencyremovalof
grillingand
hotzones
lighting
lumpcharcoal
Mini-MinionMethod
MinionMethod
placementof
WSMseasoningwith
cheddarcheese
ArmadilloEggs
Bacon,PearBlueCheesePizza
BreakfastSausageFatty
BrisketChili
ButtermilkCheddarBiscuits
ChickenBombs
JalapeñoBaconCheddarCornBread
LoadedPotatowithPulledPork
Mac&Cheese
Pizza-WrappedBurger
PulledPorkPizza
Sully’sDamnDip
ThreePotatoBaconandCheeseCasserole
cheddarjackcheese.SeeBreakfastSausageFatty
cherries.SeePineappleUpside-DownCake
cherrywood
BeefRibs
descriptionof
Pastrami,DryCured
RackofLamb
chicken.SeealsoChickenBrine;ChickenWings.
alderwoodand
applewoodand
AppleWoodSmokedChickenSalad
BeerCanChicken
BuffaloWings
cherrywoodand
ChickenBombs
CompetitionChicken
DijonGarlicHalfChickens
Dry-SeasonedWings
HighHeatChickenLollipops
NotYourAverageChickenCordonBleu
Smokin’HoggzAll-PurposeRub
SpinachandGoatCheeseStuffedChickenBreast
sugarmaplewoodand
SweetThaiChiliChickenWings
TeriyakiChickenWings
WhiteBBQSauce
ChickenBrine.Seealsochicken.
AppleWoodSmokedChickenSalad
DijonGarlicHalfChickens
recipe
ChickenWings.Seealsochicken.
BuffaloWings
cookingmethod
Dry-SeasonedWings
SweetThaiChiliChickenWings
Teriyaki
WhiteBBQSauce
chilisauce
ABTS(AtomicBuffaloTurds)StuffedwithBrisket
BurntEndz
ShrimpTacoswithLimeSauce
chipotlepeppers
BrisketChili
ChipotleMayonnaise
SmokedJalapeños(Chipotles)
Sully’sDamnDip
chocolate
BrisketChili
MiniWhiteChocolateRaspberryCheesecake
CholulaChiliGarlicSauce.SeeSully’sDamnDip
CholulaChipotleHotSauce.SeeSully’sDamnDip
chorizo
ArmadilloEggs
Bacon-StuffedSausageFattyWrappedinBacon
BrisketChili
chuckroast
PotRoast
ShreddedBBQBeef
coffee.SeeBaconJam
Colby-MontereyJackcheese.SeeChickenBombs
coleslaw
HotandFastPorkButtwithSimpleMustardSauce
ShrimpTacoswithLimeSauce
combinationcooking
BeefShortRibs
BeefTenderloin
BuffaloWings
ChickenWings
DijonGarlicHalfChickens
Dry-SeasonedChickenWings
LambShank—SmokedandBraised
LegofLamb
Porchetta
PrimeRibRoast
SweetThaiChiliChickenWings
TeriyakiChickenWings
WhiteBBQSauceChickenWings
workflow
CompetitionBrisket
CompetitionChicken
CompetitionPork
CompetitionRibs
CooCooJuice
corn
GrilledCornontheCob
JalapeñoBaconCheddarCornBread
SmokedCorn
crab.SeeSmokedSeaScallopsWrappedinProsciutto
cranberries.SeeAppleWoodSmokedChickenSalad
creamcheese
ABTS(AtomicBuffaloTurds)StuffedwithBrisket
BurntEndz
AppleStreuselCheesecakeBars
ArmadilloEggs
BaconWrappedStuffedBurntEndz
ChickenBombs
Gary’sPoppers
Mac&Cheese
MiniWhiteChocolateRaspberryCheesecake
StuffedSausageFatty
Sully’sDamnDip
DijonGarlicHalfChickens
Dr.Gonzo’sHotPepperMash.SeeSully’sDamnDip
dryrubs
BabyBackRibs
BeefRibs
BrisketRub
BuffaloWings
LambChopswithPepperJelly
Pastrami,DryCured
RibEyeSteakwithHerbedTruffleButter
ShreddedBBQBeef
Smokin’HoggzAll-PurposeRub
Smokin’HoggzDryRub
SweetThaiChiliChickenWings
TeriyakiChickenWings
WestCoast–StyleTri-Tip
Dry-SeasonedWings
eggs
AppleStreuselCheesecakeBars
BreakfastSausageFatty
JalapeñoBaconCheddarCornBread
Meatloaf
MiniWhiteChocolateRaspberryCheesecake
PigsinaBlanket,GrownUpStyle
elbowmacaroni.SeeMac&Cheese
flavorprofiles
Fontinacheese
Mac&Cheese
ThreePotatoBaconandCheeseCasserole
garlic
ArmadilloEggs
BaconJam
BeefShortRibs
BeefTenderloin
BeerCanChicken
BlueberryBBQSauce
BrisketChili
BrisketInjection
DijonGarlicHalfChickens
LambMarinade
LambShank—SmokedandBraised
LegofLamb
Meatloaf
MozzarellaStuffedMeatballs
Pastrami,DryCured
PigsinaBlanket,GrownUpStyle
Porchetta
PorkOssoBucco
RackofLamb
SmokedLobsterTail
SpinachandGoatCheeseStuffedChickenBreast
StuffedMushroomswithItalianSausage
SweetThaiChiliChickenWings
TeriyakiChickenWings
TurkeyBrine
Gary’sPoppers
glaze.SeeHamGlaze
goatcheese
SpinachandGoatCheeseStuffedChickenBreast
StuffedMushroomswithItalianSausage
Goudacheese.SeeMac&Cheese
grapejuice
HighHeatChickenLollipops
PorkInjection
Gremolata
GrilledCornontheCob
GrilledRomaineLettuce
grilling
Bacon,PearBlueCheesePizza
BlueRibbonPorkChop
Gary’sPoppers
GrilledCornontheCob
GrilledRomaineLettuce
LambChopswithPepperJelly
Pizza
PorkTenderloinStuffedwithBaconJam
RibEyeSteakwithHerbedTruffleButter
SausageGravyandBiscuits
ShrimpTacoswithLimeSauce
StripSteakwithHorseradishSauceandCaramelized
Onions
temperaturesfor
Gruyèrecheese
Mac&Cheese
NotYourAverageChickenCordonBleu
ThreePotatoBaconandCheeseCasserole
Ham
HamGlaze
hashbrowns.SeeBreakfastSausageFatty
HeadCountryBar-B-QSauce.SeeCompetitionPork
hickorywood
BeefShortRibs
CompetitionBrisket
descriptionof
HighHeatBrisket
LegofLamb
Porchetta
PotRoast
ShreddedBBQBeef
SmokedJalapeños(Chipotles)
HighHeatBrisket
HighHeatChickenLollipops
honey
BabyBackRibs
BBQSauce
CompetitionRibs
DijonGarlicHalfChickens
HamGlaze
HighHeatChickenLollipops
LambMarinade
Spicy,SweetSmokedAlmonds
HormelChiliHot&SpicywithBeans.SeeSully’sDamnDip
HorseradishSauce
HorseradishWholeGrainMustardSauce
hotandfastcooking
advantagesof
AppleStreuselCheesecakeBars
ButtermilkCheddarBiscuits
CastIronAppleCrisp
ChickenBombs
Ham
HighHeatBrisket
HighHeatChickenLollipops
HotandFastPorkButtwithSimpleMustardSauce
IndividualPeachCobbler
JalapeñoBaconCheddarCornBread
LoadedPotatowithPulledPork
Meatball,PepperoniandCheeseCalzone/Stromboli
Meatloaf
MiniWhiteChocolateRaspberryCheesecake
MozzarellaStuffedMeatballs
NotYourAverageChickenCordonBleu
PigsinaBlanket,GrownUpStyle
PineappleUpside-DownCake
Pizza-WrappedBurger
PorkBellySliders,AsianStyle
PorkOssoBucco
RackofLamb
SmokedLobsterTail
Sully’sDamnDip
WestCoast–StyleTri-Tip
workflow
IndividualPeachCobbler
injections
BrisketInjection
ButterInjection
PorkInjection
JackDaniel’swhiskey.SeeStuffedMushroomswithItalianSausage
JackDaniel’sWorldBarbecueChampionship
jalapeñopeppers
ABTS(AtomicBuffaloTurds)StuffedwithBrisket
BurntEndz
ArmadilloEggs
BaconWrappedStuffedBurntEndz
ChickenBombs
Gary’sPoppers
JalapeñoBaconCheddarCornBread
Kicked-UpBBQBakedBeans
ShrimpTacoswithLimeSauce
SmokedJalapeños(Chipotles)
SweetThaiChiliChickenWings
ketchup
AppleBBQSauce
BBQSauce
BlueberryBBQSauce
Meatloaf
RootBeerBBQSauce
SweetThaiChiliChickenWings
Kicked-UpBBQBakedBeans
lamb
LambChopswithPepperJelly
LambMarinade
LambShank—SmokedandBraised
LegofLamb
RackofLamb
Lawry’sSteakandChopMarinade.SeeBlueRibbonPorkChop
lettuce.SeeGrilledRomaineLettuce
linguica.SeeBrisketChili
littlesmokiessausages.SeeBaconWrappedLittleSmokies
LoadedPotatowithPulledPork
logbooks
lowandslowcooking
ABTS(AtomicBuffaloTurds)StuffedwithBrisket
BurntEndz
advantagesof
AppleWoodSmokedChickenSalad
ArmadilloEggs
AwardWinningSalmon
BabyBackRibs
Bacon-StuffedSausageFattyWrappedinBacon
BaconWrappedLittleSmokies
BaconWrappedStuffedBurntEndz
BeefRibs
BeerCanChicken
BlueberryBBQSauce
BreakfastSausageFatty
BrisketChili
ButterySmokedCabbage
CompetitionBrisket
CompetitionChicken
CompetitionPork
CompetitionRibs
definitionof
Kicked-UpBBQBakedBeans
lumpcharcoaland
Mac&Cheese
MapleCuredPorkBelly
MinionMethod
Pastrami,DryCured
PigCandy
PotRoast
PulledPorkwithRootBeerBBQSauce
ShreddedBBQBeef
SmokedCorn
SmokedJalapeños(Chipotles)
SmokedSeaScallopsWrappedinProsciutto
Spicy,SweetSmokedAlmonds
SpinachandGoatCheeseStuffedChickenBreast
StuffedMushroomswithItalianSausage
StuffedSausageFatty
StuffedSausageFattywithBlueberry
temperaturesfor
ThanksgivingTurkey,Butterflied
ThreePotatoBaconandCheeseCasserole
lumpcharcoal
Mac&Cheese
MapleCuredPorkBelly
maplesyrup
Award-WinningSalmon
BaconJam
BreakfastSausageFatty
MapleCuredPorkBelly
PigCandy
StuffedSausageFattywithBlueberry
maplewood.Seesugarmaplewood.
marinades
BrisketMarinade
LambMarinade
mayonnaise
AppleWoodSmokedChickenSalad
ChipotleMayonnaise
HorseradishWholeGrainMustardSauce
ShrimpTacoswithLimeSauce
WhiteBBQSauce
meatballs
Meatball,PepperoniandCheeseCalzone/Stromboli
MozzarellaStuffedMeatballs
Meatloaf
MeatloafSauce
mesquitewood
Mini-MinionMethod
MinionMethod
MiniWhiteChocolateRaspberryCheesecake
MontereyJackcheese
ChickenBombs
PulledPorkPizza
mozzarellacheese
MozzarellaStuffedMeatballs
Sully’sDamnDip
Mrs.Renfro’sGreenSalsa.SeeSully’sDamnDip
mushrooms.SeeStuffedMushroomswithItalianSausage,
mustard
BabyBackRibs
CompetitionPork
DijonGarlicHalfChickens
HamGlaze
HorseradishWholeGrainMustardSauce
LambChopswithPepperJelly
LegofLamb
MustardSauce
NotYourAverageChickenCordonBleu
PigsinaBlanket,GrownUpStyle
PulledPorkwithRootBeerBBQSauce
NewEnglandBBQChampionship
NewEnglandBBQSociety
NotYourAverageChickenCordonBleu
oakwood
BeefRibs
BeefShortRibs
CompetitionBrisket
Meatloaf
Porchetta
WestCoast–StyleTri-Tip
oats
AppleStreuselCheesecakeBars
CastIronAppleCrisp
onions.Seealsoscallions.
AppleWoodSmokedChickenSalad
AsianSlaw
BaconJam
BeefShortRibs
BrisketChili
BrisketInjection
ButterySmokedCabbage
Kicked-UpBBQBakedBeans
LambShank—SmokedandBraised
LoadedPotatowithPulledPork
Meatloaf
Pizza-WrappedBurger
PorkOssoBucco
PotRoast
PulledPorkPizza
StripSteakwithHorseradishSauceandCaramelized
Onions
StuffedMushroomswithItalianSausage
StuffedSausageFatty
oranges
Porchetta
TurkeyBrine
pancetta.Seealsopork.
Bacon,PearBlueCheesePizza
ButterySmokedCabbage
Parmesancheese
GrilledRomaineLettuce
Mac&Cheese
MozzarellaStuffedMeatballs
StuffedMushroomswithItalianSausage
Pastrami,DryCured
peaches.SeeIndividualPeachCobbler
peachwood
pears
Bacon,PearBlueCheesePizza
StuffedSausageFatty
pecanwood
descriptionof
Meatloaf
People’sChoiceawards
pepperoni
Meatball,PepperoniandCheeseCalzone/Stromboli
Pizza-WrappedBurger
PigCandy
PigsinaBlanket,GrownUpStyle
pineapplejuice.SeeHamGlaze
pineapple.SeePineappleUpside-DownCake
Pizza
Bacon,PearBlueCheesePizza
Pizza-WrappedBurger
PulledPorkPizza
workflow
pizzasauce.SeeMeatball,PepperoniandCheeseCalzone/Stromboli
Porchetta
pork.Seealsobacon;pancetta;PorkBraise;PorkInjection;prosciutto.
alderwoodand
applewoodand
BabyBackRibs
BlueRibbonPorkChop
cherrywoodand
CompetitionPork
CompetitionRibs
hickorywood
Ham
HotandFastPorkButtwithSimpleMustardSauce
Kicked-UpBBQBakedBeans
LoadedPotatowithPulledPork
MapleCuredPorkBelly
Meatloaf
MozzarellaStuffedMeatballs
PigCandy
PigsinaBlanket,GrownUpStyle
Porchetta
PorkBellySliders,AsianStyle
PorkTenderloinStuffedwithBaconJam
PorkOssoBucco
PulledPorkPizza
PulledPorkwithRootBeerBBQSauce
Smokin’HoggzAll-PurposeRub
sugarmaplewoodand
PorkBraise.Seealsopork.
CompetitionPork
HotandFastPorkButtwithSimpleMustardSauce
recipe
PorkInjection.Seealsopork.
CompetitionPork
HotandFastPorkButtwithSimpleMustardSauce
recipe
potatoes
LoadedPotatowithPulledPork
PotRoast
ThreePotatoBaconandCheeseCasserole
PotRoast
poultry.Seechicken;turkey.
PrimeRibRoast
prosciutto.Seealsopork.
NotYourAverageChickenCordonBleu
SmokedSeaScallopsWrappedinProsciutto
SpinachandGoatCheeseStuffedChickenBreast
StuffedSausageFatty
provolonecheese
Meatball,PepperoniandCheeseCalzone/Stromboli
MozzarellaStuffedMeatballs
Sully’sDamnDip
PulledPorkPizza
PulledPorkwithRootBeerBBQSauce
RackofLamb
ranchdressing.SeeArmadilloEggs
raspberries.SeeMiniWhiteChocolateRaspberryCheesecake
ribeyes
PrimeRibRoast
RibEyeSteakwithHerbedTruffleButter
RootBeerBBQSauce
PulledPorkwithRootBeerBBQSauce
recipe
rubs.Seedryrubs;wetrubforBeefTenderloin
rum.SeeCooCooJuice
salmon.SeeAward-WinningSalmon
sauces
AppleBBQSauce
applying
BabyBackRibBBQSauce
BBQSauce
BlueberryBBQSauce
BuffaloChickenWings
HorseradishSauce
MeatloafSauce
MustardSauce
RootBeerBBQSauce
SweetThaiChiliChickenWings
TeriyakiChickenWings
TomatoSauce
WhiteBBQSauce
sauerkraut.SeePigsinaBlanket,GrownUpStyle
sausage
ArmadilloEggs
Bacon-StuffedSausageFattyWrappedinBacon
BaconWrappedLittleSmokies
BreakfastSausageFatty
SausageGravyandBiscuits
StuffedMushroomswithItalianSausage
StuffedSausageFatty
StuffedSausageFattywithBlueberry
scallions.Seealsoonions.
PulledPorkPizza
ShrimpTacoswithLimeSauce
TeriyakiChickenWings
scallops.SeeSmokedSeaScallopsWrappedinProsciutto
seafood
alderwoodand
Award-WinningSalmon
ShrimpTacoswithLimeSauce
SmokedLobsterTail
SmokedSeaScallopsWrappedinProsciutto
Smokin’HoggzAll-PurposeRub
serranopeppers.SeeSweetThaiChiliChickenWings
shallots
PigsinaBlanket,GrownUpStyle
SausageGravyandBiscuits
sharpcheese
JalapeñoBaconCheddarCornBread
Mac&Cheese
ShreddedBBQBeef
ShrimpTacoswithLimeSauce
sirloin
BrisketChili
Gary’sPoppers
Meatloaf
MozzarellaStuffedMeatballs
Pizza-WrappedBurger
WestCoast–StyleTri-Tip
SmokedCorn
SmokedJalapeños(Chipotles)
SmokedLobsterTail
SmokedSeaScallopsWrappedinProsciutto
Smokin’HoggzAll-PurposeRub
ABTS(AtomicBuffaloTurds)StuffedwithBrisket
BurntEndz
ArmadilloEggs
Award-WinningSalmon
BaconWrappedLittleSmokies
BaconWrappedStuffedBurntEndz
BeerCanChicken
BlueRibbonPorkChop
ChickenBombs
Ham
PorkTenderloinStuffedwithBaconJam
recipe
ShrimpTacoswithLimeSauce
StuffedSausageFatty
StuffedSausageFattywithBlueberry
Smokin’HoggzDryRub
Bacon-StuffedSausageFattyWrappedinBacon
CompetitionBrisket
CompetitionChicken
CompetitionPork
CompetitionRibs
HighHeatChickenLollipops
HotandFastPorkButtwithSimpleMustardSauce
Kicked-UpBBQBakedBeans
PorkBraise
recipe
Sully’sDamnDip
Smokin’Hoggzteam
sourcream
BrisketChili
HorseradishSauce
HorseradishWholeGrainMustardSauce
LoadedPotatowithPulledPork
ShrimpTacoswithLimeSauce
spareribs.SeeCompetitionRibs
Spicy,SweetSmokedAlmonds
spinach
SpinachandGoatCheeseStuffedChickenBreast
StuffedMushroomswithItalianSausage
StripSteakwithHorseradishSauceandCaramelizedOnions
Stubb’sPorkMarinade
PorkBraise
PulledPorkwithRootBeerBBQSauce
StuffedMushroomswithItalianSausage
StuffedSausageFatty
StuffedSausageFattywithBlueberry
sugarmaplewood
ABTS(AtomicBuffaloTurds)StuffedwithBrisket
BurntEndz
Bacon-StuffedSausageFattyWrappedinBacon
BreakfastSausageFatty
BrisketChili
ChickenWings
CompetitionChicken
CompetitionPork
CompetitionRibs
descriptionof
HighHeatChickenLollipops
HotandFastPorkButtwithSimpleMustardSauce
MapleCuredPorkBelly
PigCandy
Spicy,SweetSmokedAlmonds
StuffedSausageFatty
StuffedSausageFattywithBlueberry
Sully’sDamnDip
SweetBabyRay’sHoneyChipotleBBQSauce.SeeHighHeatChickenLollipops
SweetBabyRay’sOriginalBarbecueSauce
BabyBackRibsBBQSauce
Kicked-UpBBQBakedBeans
sweetpotatoes.SeeThreePotatoBaconandCheeseCasserole
SweetThaiChiliChickenWings
temperatures
TeriyakiChickenWings
ThanksgivingTurkey,Butterflied
ThreePotatoBaconandCheeseCasserole
tomatoes
BrisketChili
LambShank—SmokedandBraised
MozzarellaStuffedMeatballs
ShrimpTacoswithLimeSauce
TomatoSauce
tri-tiproast.SeeWestCoast–StyleTri-Tip
TruffleButter
turkey
ThanksgivingTurkey,Butterflied
TurkeyBrine
veal.SeeMeatloaf
Velveetacheese.SeeBacon-StuffedSausageFattyWrappedinBacon
walnuts
AppleStreuselCheesecakeBars
AppleWoodSmokedChickenSalad
walnutwood
WeberSmokeyMountainCooker(WSM)
airflowmonitoring
base
benefitsof
charcoaland
cleaning
configuringforpizza
convectioncookingand
cookinggrates
cooktimesand
emergencycharcoalremoval
essentialequipmentfor
hotandfastmethod
lid
lowandslowmethod
middle
seasoning
sizesof
storage
temperaturecontrol
vents
versatilityof
waterpan
workflow
WestCoast–StyleTri-Tip
wetrub.SeeBeefTenderloin
whiskey.SeeStuffedMushroomswithItalianSausage
WhiteBBQSauce
wine
LambShank—SmokedandBraised
PorkOssoBucco
RackofLamb
woodsmoke,introductionto
ABOUTTHEAUTHORS
BILLGILLESPIEisthefounderandHeadPitMasterfortheWorldChampionSmokin’HoggzBBQteam.BillspendshisdaysworkingforthelocalutilitycompanyasaDesignEngineer,buthistruepassionisgrillingandcookingBBQ.Forover25yearsBillhasbeenperfectinghiscraftinBBQcookinginhisbackyardforfriendsandfamily.In2005BilljoinedtheBBQcircuitandin2008formedSmokin’HoggzBBQ.SincethenhehasgoneontowinmultipleGrandChampionshipsandnumerousawardsincludingthe2011JackDaniel’sWorldBBQChampionship,themostprestigiousBBQcompetitiononthecircuit.
TIMO’KEEFEhaslifetimemembershipintheKansasCityBarbequeSociety(KCBS),thelargestorganizationincompetitionbarbecue.BasedoutoftheBostonarea,hisloveofbarbecueonceinspiredacross-countryroadtriptoLockhart,Texas,justtoeatbrisket!StopsinKansasCity,Missouri;Gulfport,MississippiandMemphis,Tennessee,helpedroundouthisunderstandingofregionalvariationsinthisuniqueAmericancuisine.Acertifiedbarbecuejudge,Timhasjudgednearly30contestssanctionedbyKCBS.Timhasamaster’sdegreeinwritingfromNortheasternUniversityandhascontributedarticlesforNationalBarbecueNews.Heblogsaboutcompetitionbarbecueatfromthejudgestable.com.
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*TableofContents*
INTRODUCTION
CHAPTER1
THESECRETSTOLOWandSLOWCOOKINGONTHEWSMANDOTHERSMOKERS
CHAPTER2
THESECRETSTOHOTandFASTCOOKINGONTHEWSMANDOTHERSMOKERS
CHAPTER3
THESECRETSTOCOMBINATIONCOOKINGONTHEWSMANDOTHERSMOKERS
CHAPTER4
THESECRETSTOGRILLING/HIGHHEATONTHEWSMANDOTHERSMOKERS
ACKNOWLEDGMENTS
INDEX
ABOUTTHEAUTHORS
Copyright©2015BillGillespie
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