Smoking Woods 6.22 Upload
Smoking Woods 6.22 Upload
+TECHNIQUES
SMOKING
BASICS
Chips are small pieces of wood that are great for small, quick bursts
of smoke. Even when pre-soaked in water, wine or other seasoned
liquids, chips will burn quickly, create smoke and disappear. If you
are not smoking for a very long period of time or only want a small
amount of smoke flavor, we recommend chips. Chunks are larger
pieces of hardwood and are better for creating smoke over a longer
period of time.
Method
Do not trim the fat cap off of the pork butt! You
may trim any extra pieces that are hanging loose,
but most of the trimming will be done after the
cooking. Season the meat liberally with the rub.
Put it in the refrigerator for at least 30 minutes and
up to 4 hours.
Ingredients
1 USDA Choice flat-cut brisket (5 to 6 pounds),
fat left on
Barbecue Rub #67 (see page 12)
½ cup strong brewed coffee
Method
Season the brisket liberally with the rub. Cook the
brisket fat side down for 1 hour and then flip it to
fat side up. Cook to an internal temperature of
160°F/71°C, about another 3 to 4 hours.
• Rub should have some heat with Combine all the ingredients in a medium bowl
and mix well. The rub may be stored in an airtight
sharpness and long satisfying burn that
container in a cool place for up to 6 months.
stays on your palate.
Tip: The longer rubs are stored after Recipe courtesy Ray “Dr. BBQ” Lampe, Slow Fire: The
being mixed the richer and more balanced Beginner’s Guide to Barbecue, Chronicle Books (2012)
the flavour.
Photo by Nancy Suttles
Smoked Almonds & Almond Butter
Almonds make a healthful snack and can also be used in cooking. Mesquite wood chips impart a
wonderful, smoky flavor to these almonds, making them unbelievably flavorful. Since they freeze well,
you can double or triple the recipe so you will always have a supply on hand. For variety, try using
alder chips or Jack Daniels wood-smoking chips in place of the mesquite chips. You can use this same
method to smoke pecans or walnuts.
Ingredients Method
1⁄2 cup whole almonds
1 cup unsalted butter, at room temperature To smoke the almonds, soak 2 cups of mesquite chips in
1⁄2 teaspoon kosher salt water for 1 hour. Scatter the chips over the coals to smoke
and, using barbecue mitts, place the convEGGtor, legs
down, in the EGG. Once the chips begin to smoke, place the
almonds in a small roasting pan on top of the convEGGtor
Set the EGG for indirect cooking and close the lid of the EGG. Let the almonds smoke for 8
to 375º F / 177ºC using mequite minutes, or until they have a smoky flavor. Remove the pan
wood for smoke flavor. from heat and let cool.
KOSHER SALT:
Kosher salt is a coarse-grained salt that is a favorite
of chefs because it’s easier to handle than ordinary
table salt, and it adheres to food products better. The ALMONDS:
iodine that is added to table salt imparts a slightly The almond that we think of as a nut is technically the seed of the fruit of the
metallic flavor, but Kosher salt is free of additives, so almond tree, a medium-size tree that bears fragrant pink and white flowers.
it has a cleaner, lighter taste. Almond trees are cousins to peach, cherry and apricot trees.
Photo by Nancy Suttles
Apple-Smoked Mushrooms
with Bacon, Arugula & Walnut Oil
Because of their ability to impart a sweet yet smoky flavor, apple chips are a great choice for smoking
these rich and flavorful mushrooms. For this recipe, if large white mushrooms are not available, use
your favorite mushrooms and adjust the cooking time.
Ingredients Method
12 large white mushrooms, gills removed Place 1 cup of apple chips in a large bowl, cover with water,
(about 1 pound) and soak for 1 hour. Put the mushrooms in a large bowl, add
¼ cup olive oil the olive oil, toss the mushrooms in the oil until completely
Kosher salt and freshly ground black pepper coated, season with salt and pepper, and set aside.
Filling To make the filling, using a wooden spoon, mix the cream
8 ounces cream cheese, at room temperature cheese, Parmigiano-Reggiano cheese, arugula, and 1⁄4 cup
2 tablespoons finely grated Parmigiano- of the panko in a small bowl. Season with pepper and set
Reggiano cheese aside. Cook the bacon in a sauté pan on the stovetop over
1 cup finely chopped arugula medium heat, stirring occasionally until almost crisp. Add
¼ cup plus ¼ cup panko or bread crumbs the garlic and shallots and cook for about 2 minutes, or until
Freshly ground black pepper the shallots are translucent. Using a slotted spoon, transfer
12 ounces bacon, finely chopped the bacon mixture to the bowl of cream cheese and, using a
(about 14 slices) wooden spoon, stir until completely blended.
1 teaspoon minced garlic
2 tablespoons minced shallots Fill each mushroom with 1 to 1½ tablespoons of the cream
cheese filling, sprinkle the tops with 1 teaspoon of panko,
Sauce place on a rimmed sheet pan, and set aside.
1 cup white wine
¼ cup sliced shallots To make the sauce, mix the white wine, shallots, pepper-
5 peppercorns corns, and bay leaf in a small saucepan on the stovetop,
1 bay leaf cook over medium-high heat, and reduce to about 2 table-
½ cup heavy cream spoons. Add the cream and reduce for 4 to 5 minutes, until
1 cup unsalted butter, cut into cubes the cream has thickened. Remove from the heat, add the
Freshly squeezed lemon juice butter a little at a time, and season with lemon juice and salt.
Kosher salt Strain and set aside.
Ingredients Method
Rub Place the hickory chips in a small bowl, cover with water
1 teaspoon garlic powder and let soak for at least 1 hour. Drain and scatter over the
1 teaspoon onion powder preheated charcoal. Using barbecue mitts, place the grid in
1 teaspoon smoked Spanish paprika the EGG.
½ teaspoon cayenne pepper
To make the rub, mix the garlic powder, onion powder,
½ teaspoon dried thyme paprika, cayenne pepper, thyme, coriander and salt in a
½ teaspoon ground coriander small bowl. Generously rub the short ribs with the spices.
1 tablespoon kosher salt Place the ribs on the grid and close the lid of the EGG. Let
the ribs smoke 1½ to 2 hours. Once the short ribs have
4 pounds bone-in beef short ribs, cut 2 to finished smoking, transfer the ribs to the baking dish.
2½ inches thick Using the Grill Gripper and barbecue mitts, carefully remove
the grid and add the convEGGtor, legs up, and replace
16 ounces lager beer
the grid. Raise the internal temperature of the EGG to
2 cups chicken stock 375ºF/190ºC.
2 cups white balsamic vinegar
4 tablespoons salted butter, cubed Mix the beer and the chicken broth in a large bowl and set
aside. Place the vinegar in a heavy-bottomed saucepan on
the stovetop over medium heat for about 15 minutes, or until
Equipment: Plate Setter, porcelain the liquid has reduced by half. Pour the beef and chicken
coated grid, hickory chips, 9 in x 13 mixture over the ribs.
in / 23 cm x 33 cm glass or ceramic
Cover the dish tightly with aluminum foil; place in the
baking dish
preheated EGG for 2½ hours, or until the ribs are fork tender.
Warm the reduced vinegar over low heat. Using a whisk,
Preheat the EGG to 200ºF/94ºC add the butter a little at a time, stirring constantly, until the
without the grid. butter is emulsified. Do not boil. Transfer the ribs to plates,
top with the sauce and serve immediately.
Serves 4
KEVIN RATHBUN
After 30 years working for others in the
restaurant business, Kevin Rathbun
decided it was his time – and Rathbun’s
opened in Atlanta to critical acclaim.
He later added Kevin Rathbun Steak,
where XLarge EGGs are called on to
produce a nightly special. “Preparing a
special course or smoking foods on the
Big Green Egg is so easy; you don’t worry
about having to watch the grill too closely,
and the natural charcoal flavor makes
everything taste incredible,” raved Kevin.
Creative appetizers such as the Big Green
Egg Smoked Chile Ancho BBQ Pork
Shoulder, combined with local produce
and a completely chef-driven menu, honor
Rathbun’s Kansas City family heritage
and continue to keep his restaurants on
the list of the very best steakhouses in the
United States.
Spatchcocked Chicken
This is an easy method and a great way to prepare a whole chicken without cutting it into pieces.
To spatchcock a chicken, remove the backbone. The chicken then opens like a book, so that it lies
perfectly flat when grilled.
Ingredients Method
1 (4 to 5-pound) chicken Cut the chicken, from the neck down, along both sides
6 cups water of the backbone. Then remove the backbone, so that the
½ cup kosher salt chicken lies flat. Combine the water, salt, sugar, garlic, and
½ cup granulated sugar cloves in a large bowl. Whisk until the salt and sugar are
dissolved. Place the chicken in a large resealable plastic bag
5 cloves garlic, crushed
and pour the brine over the chicken. Place the bag inside a
10 whole cloves bowl or pan and refrigerate overnight.
3 tablespoons canola oil
¾ cup of your favorite barbecue rub Remove the chicken from the brine and discard the brine.
Rinse well and pat dry. Brush the chicken with the canola oil
and season with the barbecue rub.
• • •
HICKORY: Pungent, smoky,
bold and hearty; adds a strong
flavor, use lightly
• •
MESQUITE: Strong, sweet,
adds a strong, hard flavor, use
lightly
Because of the efficient design of the
EGG, a little smoke goes a long way.
• • •
PECAN: Light, nutty flavor;
will turn poultry skin dark
Some people like to soak wood chunks in brown
water for several hours or overnight before
• •
using them. This allows the wood to smolder
•
APPLE: Mild flavor with a
and release the smoky aromas and flavors to subtle sweetness; will turn
permeate food. Instead of water, you can use poultry skin dark brown
wine, beer or fruit juice to soak the wood
to add another flavor dimension. Another
• • •
CHERRY: Mild, fruity; adds a
method is to scatter the dry wood directly rosy color to foods and is one
on the coals; because you smoke foods at of the most popular smoking
low temperatures, the wood doesn’t tend to woods
burn quickly.
• • •
WHISKEY BARREL: Created
A handful of chips or a chunk or two should from authentic Jack Daniels
be enough to boost the flavor of most meats, oak whiskey barrels, distinctive
and experienced outdoor chefs sometimes whiskey flavor
wrap long-cooking meats in foil after a few
hours of smoking if they prefer a milder
smoke flavor. Experiment a little and find
out what works best for you.
“Think of smoking woods as part of the seasoning process. Each type of
wood will impart the food with its own unique smoky flavor.”
- Chef Ray Lampe, aka, Dr. BBQ
DUCK LAMB GAME GAME HAM, BACON, STEAKS RIBS SHELLFISH FISH VEGETABLES
BIRDS MEATS SAUSAGES
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Special thanks to:
Great barbecue is as simple as meat, fire, smoke and time. This ode
to authentic meaty goodness gives barbecue beginners an essential
guide to the tools,techniques and recipes needed to make smoky,
mouthwatering, fall-off-the-bone meats. And seasoned smokers will
learn a thing or two, too! Ray Lampe, a.k.a. Dr. BBQ, brings decades
of expertise as a barbecue master, providing indispensable wisdom
alongside 68 of the best recipes he has encountered in his long and
wide-ranging career, from tantalizing mains such as Competition-Style
Beef Brisket to lip-smacking sides such as Bacon and Blue Cheese
Coleslaw. Slow Fire makes it easy for anyone to cook irresistible slow-
cooked barbecue right at home.
BigGreenEgg.com