Peel the membrane off the back of each rack of ribs.
Make the marinade by mixing together the beer, brown sugar, oregano, thyme, garlic powder, paprika, salt, and black pepper.
Place ribs in a large dish. Pour marinade over the ribs and flip a couple times to ensure they are coated in the marinade. Cover with plastic wrap and place in the fridge. Let the ribs marinate for about 8 hours. Flip the ribs a few times during the marinating time.
Lift the ribs out of the marinade and place on a smoker rack. Place the ribs in the smoker and smoke for 3-4 hours, or until the ribs reach an internal temperature of 71°C (160°F).
Generously coat the ribs with BBQ sauce. Place the ribs back in the smoker and smoke for one final hour.
Let them rest for 10 minutes before cutting and serving.
Using a long sharp knife, remove the rind by slicing it away from the rest of the pork belly.
Mix paprika, salt, black pepper, garlic powder, dry mustard, and thyme to make the seasoning. Rub the seasoning all over all sides of the pork belly.
Place pork belly on a smoker rack and put it in the smoker. Smoke until the pork belly reaches an internal temperature of 175°F (79°C). This will take a few hours.
Remove the pork belly from the smoker and let cool s lightly so you can handle it.
Slice the pork belly into 1 inch square chunks.
Spread the cubed pork belly evenly in a disposable aluminium tray with high sides.
Place the cubes of butter on top of the pork. Sprinkle with brown sugar and drizzle BBQ sauce, hot sauce and Worcestershire sauce all over.
Cover with foil and place back in the smoker.
Smoke for an additional hour. Remove foil and stir the pork belly cubes in the sauce.
Continue to smoke until the cubes caramelize and reach an internal temperature of 195-205°F (91-99°C). Stir a couple more times during this final smoke.
Smoke the avocado for 20 minutes. Depending on the level of smoke you may want to increase or decrease the time the avocados are in the smoker.
Scoop the smoked avocado flesh out of the skin into a large bowl and mash with a fork or potato masher. If you want a creamier guacamole, you can blend it in a food processor.
Add the rest of the ingredients and stir until combined.
Serve with tortilla chips or use to top tacos, burgers, fajitas, and more!
Peel back many layers of husk, leaving one or two layers covering all sides of the corn. This will keep the corn from drying out while allowing the smoke to penetrate.
Trim off about 1 inch from end to end of the cob (the end that the silk is showing).
Cut each chicken wing into three portions: drumette, middle portion and tip. Discard the tip of the wings and place the other portions in a large bowl.
Make the Moroccan rub by mixing together the ground cumin, ground coriander, paprika, ground cardamom, ground cinnamon, ground cloves, ground nutmeg, cayenne pepper, salt and sugar. Toss the wings in the seasoning so they are evenly coated.
Set up Smoker for 121°C (250°F) using wood bisquettes of choice.
Lay wings on smoker racks and smoke for 2 – 2 ½ hours or until cooked through.
Whether you’re celebrating a special occasion, cooking for a group or have a frozen bird that needs to be cooked, you can’t go wrong with a smoked turkey.
These noble birds deserve justice – food smoking justice. Smoking creates a more tender and flavourful dish than one that is fried or oven roasted.
This recipe calls for a 14lb Turkey.
Ingredients
Brine:
3 cups Kosher Salt
1 cup Brown Sugar
2 Lemons, cut and squeezed
2 Oranges, cut and squeezed
1 cup Apple Cider Vinegar
1 bottle Apple Juice
5 Bay Leaves, crumbled
Palm full of Thyme
Palm full of Pepper
4 Tbsp Honey
Dry Rub:
½ cup Brown Sugar
2 Tbsp fresh cracked Pepper
2 Tbsp Garlic Powder
2 Tbsp Ground Thyme
1 Tbsp Ground Sage
1 Tbsp Ground Chili Powder
Directions
Mix Brine ingredients together with cold water until salt and sugar have dissolved. Submerge whole turkey in brine and refrigerate for 24hrs.
Remove turkey from brine and rinse off with cold water. Pat dry with paper towels and let air dry for a moment.
Rub olive oil on outside of turkey. Then apply dry rub generously in-between the skin and the meat, inside the cavity and outside the turkey skin.
Open a can of your favourite beer and pour yourself a tall, cold glass and enjoy! Now take the empty can and cut off the top portion with heavy duty scissors. Fill can half-way up with chicken broth. Include a few bay leaves, fresh sage, 1 cut and squeezed lemon and fresh cracked pepper.
Smoking Method:
Place can inside smoker and carefully lower the turkey on top of the can so that the can is completely inside the cavity of the turkey. This is one way to keep the turkey moist by putting steam inside the cavity while it cooks. The turkey needs to be stable. Make sure it is able to stand on its own. You can use metal rib racks to help stabilize it.
Cooking will take 6-8hrs or until the inside temperature reaches 73°C (165°F). Be sure to check the thighs.
