BBQ Tips & Recipes

BBQ TIP OF THE WEEK:  Cook Times for Smoking Meats

The rule of thumb for smoking meat is one (1) hour per one (1) pound of meat. Realize that this will vary some based on the type of smoker you are using and how much meat you load into your smoker. The more meat you load into the smoker, the longer the 1 hour per 1 pound of meat rule of thumb will become.  

One thing remains constant when smoking though - ALWAYS SMOKE LOW ‘n SLOW!!!

RECIPE OF THE WEEK:  Smoking Moisture Mix

When smoking meats, flavor can come from several different places: rubs, marinades, flavor injection, the chips used in your smoker and by basting the meat. This recipe for a moisture mix can be used to baste the meat you are cooking and can be used in the moisture pan of your smoker.

Ingredients

1 cup canola oil

2 bottles of beer - your choice, try your favorite local beer!

Fresh squeezed lemon juice from 2 lemons

1 large onion - chopped

1 glove of garlic - minced

2tbl of garlic powder

1tsp salt

1tsp black pepper

1/4 cup of Texas Pete’s or your favorite hot sauce

Preparation

Chop & mince onion & garlic Squeeze lemon juice.  Combine all ingredients and mix well.  Pour mixture into the drip pan of your smoker filling pan about half way.  Load your choice of meat to be smoked and fire up the smoker and cook - remember LOW ‘n SLOW!!