February 5, 2017

Smoked Eggs

Hard boil eggs.
Peel eggs.
Smoke for 15-20 mins at 225.
Make sure there is a tray filled with ice in the smoker.
I used hickey and peach wood chips.

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Deviled Eggs filling:
Egg Yokes (from the smoked eggs)
Heinz Yellow Mustard
Durkee Sauce
Hellmann's mayonnaise with olive oil
Paprika

Posted by joe harr at 1:42 PM

March 17, 2016

Corn Beef & Cabbage (crock pot)

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Crock pot:
- low for 6 hours to start
- high last 2 hours

In bottom of crock pot fill with:
Carrots (Pre-packaged sticks), Potatoes (Golden), and an Onion (White).

Add Corn Beef (4lbs) on top and sprinkle on spice packet.

Add one can of beer (I used IC Light, but Bud Light would work).

Add water till the bottom of the beef is barely in the water/beer mixture.

Add cut up cabbage for the last 2 hours (just place on top of beef or fill in where there are gaps).

Best I have ever had!!!!

Posted by joe harr at 8:10 PM

Smoked Armadillo Eggs & Atomic Buffalo Turd Jalapeno Poppers

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Armadillo Eggs

1 pound sausage meat (mild/hot)
5 jalapeno peppers
4 oz cream cheese
3/4 cup grated cheddar cheese

250F Apple wood
2 hours

1) Cut top off jalapeno and core the seeds.
2) Mix the cream cheese & cheese
3) Fill the peppers
4) Wrap pepper with sausage cover it completely.

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Atomic Buffalo Turd

10 jalapeno peppers
10 bacon slices
10 smokies
1 cup cream cheese
1 cup grated cheddar or monterey jack
1 tsp chili powder
2 shallots minced

250F Apple wood
2 hours

1) Slice the jalapenos lengthwise and remove seeds
2) Mix the cream cheese, jack cheese, chili powder, & shallots
3) Fill peppers with mixture
4) Place 1/2 a smokie on top of mixture
5) Wrap in bacon

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Really I just used the same mixture for both. Turned out sooo good!

Posted by joe harr at 7:52 PM

Chicken Breast

Bulk boneless chicken breast from Hyvee
2 hours @ 225
Cookies rub
Apple wood

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Best smoked BBQ chicken I've ever had.

Posted by joe harr at 7:47 PM

October 17, 2015

Easy pulled pork

Once again just capturing how I smoked my last pork butt.

2 hours per lbs
225 degrees
Apple wood chips
Killer hogs bbq rub
(May have used olive oil)

Posted by joe harr at 5:53 PM

June 13, 2015

Corn in a cooler

Place corn in cooler. Add boiling water to cooler so that it is covering the corn. 15-20 mins corn should be done.

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Posted by joe harr at 12:52 PM

May 22, 2015

Easy Pepperoni Rolls

Mozzarella, Pepperoni, & Pillsberry crescent dough roll.

375 degrees for 12 mins.

Couple holes poked on top.

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Posted by joe harr at 6:25 PM

April 19, 2015

Smoked Steak

Quick entry to document how I smoked my last steak.

Coat Steaks (go with a little larger than an inch cut) with Olive Oil and rub.

Smoke at 225 for about 45 mins (I used Hickory wood chips).

Let reset for 15-20 mins.

Posted by joe harr at 2:41 PM

Smoked Chicken Wings

Quick post to document how I typically smoke chicken wings...

Toss wings in a ziplock back, add EVOO, and the rub you would like to use. Rub the wings in the bag to coat them with the EVOO & rub.

Smoker should be at 250-275 (I use 250, but if going for crisper go higher).

Smoke for about 1.5 hours or until the meat reaches 165-170 degrees.

Basically, just a quicker version of: http://www.smoking-meat.com/october-4-2012-smoked-chicken-wings

Posted by joe harr at 2:34 PM

March 30, 2013

Corn Husk Sausages

Pretty much followed the recipe in the photo below. Added red bell peppers & cut some of the ingredients (amounts). Turned out pretty darn good!


Posted by joe harr at 6:23 PM

February 5, 2012

Todd Wilbur's BBQ Sauce (plus cayenne)

Trying out the following BBQ sauce today...
Sauce
1 cup ketchup
1 cup water
3 tablespoons light brown sugar
3 tablespoons apple cider vinegar
2 ½ teaspoons yellow mustard
1 teaspoon hickory liquid smoke (concentrated)
½ teaspoon plus 1/8 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
pinch citric acid
+ 2 1/2 shakes of cayenne pepper

Heat on low for 2 hours.

(Pretty much the same sauce that Chili's uses)
Also did Baby Backs following the same process as last time (except pulled them a little bit early 20-25 mins and used hickory wood.) They are amazing! Sauce is really good too.

Posted by joe harr at 3:58 PM

December 18, 2011

Turkey Breast

Posted by joe harr at 7:50 PM

December 13, 2011

Baby back ribs (simple way to smoke them)



Posted by joe harr at 4:31 PM