I seasoned them and placed them into my SmokinTex 1400.

Seasoning:

• Kosher Salt
• Cracked Black Pepper
• Ground Black Pepper

Using 1 cup of Hickory chips I smoked them at 215-225° F for 7 hours.

I then placed them into a 1/2 size steamer pan and covered them and turned the SmokinTex off but let them rest for 2 more hours, then I sliced them.

I thought smoking Briskets Flats was great so is this…. Tri-Tips is a winner, and so easy with my new SmokinTex 1400.

Happy Holidays Bob

Posted on our SmokinTex Forums 

Smoked Stuffed Jalapeño

24-36 Peppers
1lb Jimmy Dean’s Sausage (regular)
2 Cloves Garlic minced
2 Cups Shredded Cheddar Cheese (use cheese you like)

Core the peppers and set aside.
Cook sausage and garlic. Let cool.
Add cheese and mix thoroughly.
Stuff peppers with the mixture.

Depending on how many peppers you have, cut bacon strips in ½ and cut a slit on the top of the bacon and attach to the pepper stem.

Makes 24-36 depending on size.

Smoke, grill or bake them.

Smoke at 200°F for 2-2 ½ hours.

Hickory wood works well.

Recipe from

Paul M.
Montana

You can smoke many side vegetables in your SmokinTex smoker.

For corn on the cob peel back the husks but don’t detach and remove the silk and soak in water for at least an hour. Then rub with olive oil or butter and salt and pepper. Wrap the husks back on them.

Smoke for 1.5 to 1.75 hours at 225ºF degrees.

Enjoy!

We decided that for the Labor Day week end that we would smoke a brisket (13lbs) and take a corned beef and make pastrami (also 13 lbs) all on our SmokinTex 1400.

We used recipes from this site (here, here and here) to do both of them and they turned out great!!! We took some of the pastrami (after it cooled) and ran it thru a meat grinder to make a burger type consistency. We then mixed it 50-50 with a good hamburger. We had to add a couple of eggs as it was pretty dry. We then added chopped onions and green pepper.

As the end result was going on hoagie rolls (toasted on the BBQ) we shaped the meat accordingly. Put them on the BBQ and when almost done added a slice of good swiss cheese. They then went on our toasted rolls, piled a carrot and cabbage slaw on top and drizzled a homemade Thousand Island dressing on top. (Did you know that the secret ingredient in homemade Thousand Island dressins is boiled egg?)

These burgers were to die for. My wife says they were the best burger that she ever had (at our age that is a lot of burgers). We will certainly do this again!!!

Thanx to SmokinTex for making our Labor Day DELICIOUS!!!!

Posted on our SmokinTex Forums by forum member Augwen.

Thanks Augwen!

(This is from the 3 guys from Miami web page and outstanding!)

(Cuban Marinade)

There are many variations of mojo sauce. It is the signature marinade of Cuba and it finds its way into many different dishes.

Many mojo sauces do not include oil. When you are roasting a pig, the oil is not necessary — there’s plenty of fat in the pig! The same is true for any large chunk of pork but make sure the skin and fat is intact! Your butcher will think you’re crazy when you tell him to leave all the skin and fat on your next pork butt or shoulder!

For chicken, fish, beef, and any other meat a mojo sauce with oil helps prevent the meat from drying out in the marinade.

With oil or without, the key element is sour orange, or Naranja Agria which you can find in most good latin stores these days. If you can’t find it use a mixture or orange and lime juice as listed in the recipes below.

Mojo without oil:

Ingredients

Garlic Cloves

Salt

Black peppercorns (whole)

Oregano

Sour orange juice

(In a pinch, use two parts orange to one part lemon and one part lime)

The key to making mojo is in the proportions. The nice thing is that you can make exactly the amount you need.

For a pig, we use four or five large HEADS of garlic! That’s approximately 70 to 80 cloves.

Use a mortar and pestle.

For every ten cloves of garlic, add 1/2 teaspoon salt, six black peppercorns, and some oregano. Mash them all together into a paste. Scoop the paste out into a separate bowl. Continue this process until all of the garlic (all five heads) is mashed.

Stir in sour orange juice. (Five heads of garlic should be added to about 1 quart of sour orange juice to make a mojo for a whole pig.) Let sit at room temperature for 30 minutes or longer. Use immediately to season the pig or refrigerate for later use.

To make a smaller amount, reduce the amounts, but keep the proportions. For example, to make 1 cup of mojo, use about 1 head of garlic, 1 teaspoon of salt, 12 black peppercorns, and 1 cup sour orange juice and just a bit of oregano. DO NOT substitute cilantro. It will ruin the authentic Cuban taste!

Our thanks to Ken Herrera for sending us his recipe and photos.

SmokinTex salutes our troops!

We were awed when we received this picture from LTC Lawrence B. Austin, Sr. stationed in Afghanistan.

SmokinTex is proud of all our military and proud they chose SmokinTex to smoke their food.

Enjoy!

Recipe and images courtesy of SmokinTex Forum member Billy B.

Spices

8 tbs Paprika
4 tbs Chili Powder
4 tbs Cumin
2 tbs Oregano
2 tbs Black Pepper
2 tbs White Pepper
4 tbs Brown Sugar
2 tbs Sugar
4 tbs Salt
1 tbs Cayenne (increase or decrease to preference for “hot”)

Combine Spices, then add liquids as follows:

1 cup Vinegar
1 cup Water
1 cup Soy
1/2 cup Worchester

Generously coat the ribs and let set in the fridge at least a couple of hours. Load the smoker with about 4 to 6 oz of hickory, pecan and apple. Smoke ribs at 225F for 4 hours. Don’t forget the extra marinade you saved, as a sauce for the finished ribs.

Now sit back and enjoy some great Baby Back ribs!

This recipe is from Dan on our SmokinTex Forum.

Enjoy!

This recipe and more is on our April 2011 SmokinTex Newsletter.

Got a little less than 7lbs of pork belly in 4 pieces and cured it this last week.

Used the cure from: Charcuterie: The Craft of Salting, Smoking, and Curing. For two of them I used maple syrup per the recipe (on right below), for the other two I used blackstrap molasses (on left).

Now they are rinsed and drying in the fridge for 24 hours.

Will update this post tomorrow when I have smoked them.

Looking good so far though.

You can see the whole album here: http://goo.gl/GTvmp

Smoked all four pieces of cured belly with about 6oz of hickory until the internal temp of the biggest one was 150°F.

Then I cut each one in half (longest one in thirds) because my meat slicer wouldn’t hold them whole and sliced them thick.

Blackstrap Version

Maple Syrup Version

Fried some up

This great smoked bacon recipe was posted on our SmokinTex Forums by DavidJ3rd.

Thanks David for sharing your SmokinTex experience!