If you are up to making your own smoked meat, get a large or extra large Big Green Egg! It has been said that this ceramic, kamado-style cooking vessel will change your life. Indeed, it has changed the life of this examiner. Though you will invest quite a bit with the Egg and some necessary accessories, you will make up for it in awesome food that will last the week -- saving you time and money. It's a must to purchase the CyberQ Wifi Temperature Controller and Fan. This pair of accessories enables you to set the temperature of the meat and the smoker -- you can watch how great the temp controller and fan work together to maintain a very stable Egg temperature. It really is set it and forget it -- until it's time to take the meat out, or if you did not put enough charcoal into the Egg when you first started the fire.
Great smoked meat begins with a good dry rub, and finishes with a sauce that's just as delish. Here are two recipes you may use on ribs, chicken, brisket, pork shoulder, and even turkey.
DRY RUB for Smoking Pork Shoulder Butt, Brisket, Ribs and Chicken
This recipe is an adaptation from a recipe on Allrecipes.com. Use the dry rub on most things smoked. It’s delicious and on the slightly sweet side.
½ c + 2 T white sugar
½ c + 2 T light brown sugar
¼ c table salt
¼ c paprika
3 T garlic powder
3 T onion powder
¼ c dried thyme leaves
Tools: medium bowl, whisk, 1-quart Mason jar with lid
1. Mix all of the ingredients in a medium bowl.
2. Store in the Mason jar till needed.
NOTE -- This recipe doubles easily.
BARBEQUE SAUCE for Smoked Pork Shoulder Butt, Brisket, Ribs and Chicken
This recipe is an adaptation of Wood Chick’s Brisket BBQ Sauce on foodnetwork.com. The original recipe had too much lemon juice and was too sweet.
6 T unsalted butter
1 c finely chopped onions
2 c plain tomato sauce
2 c ketchup
2/3 c sweet and spicy chili sauce
1 ½ c dark brown sugar
¾ c honey
2 c white distilled vinegar
2 tsp ground black pepper
4 tsp chili powder
6 T Worcestershire sauce
2 tsp garlic powder
2 T smoked paprika (aka Spanish paprika)
4 T freshly squeezed lemon juice
Tabasco to taste
Tools: large pot, whisk, rubber spatula, 4 wide-mouth pint Mason jars with lids, 1 half-pint Mason jar with lids
1. Melt butter in the large pot over medium heat. Add the onions and sauté with the spatula until the onions are translucent.
2. Add all of the remaining ingredients and whisk together.
3. Bring the mixture to a boil, stirring well with the whisk.
4. Reduce the heat to low.
5. Simmer for 20 minutes. Stir occasionally with the rubber spatula, cleaning the rims of the pot as you go.
6. Pour sauce into clean jars, leaving a ¼-inch space from the rim. Cover with the lid and ring. Cool completely at room temperature then place in the fridge.
NOTE -- This sauce lasts at least 3 months in the refrigerator. It also freezes very well! Once the sauce has been in the fridge overnight, place it in the freezer. Thaw in the fridge the night before you need it.
The author used her science background to craftily meld the science of baking with the art of making French macarons. Macarons Math, Science, and Art, is Paula's third cookbook. A Taste of Guam and Remember Guam are her tribute to the cultural heritage of her native island. Paula is a huge fan of the Big Green Egg – it has changed her life!