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Smoked Pork Loin

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One 8 lb. pork loin, cut in half. 1 gallon water. 1 cup kosher salt. 1/2 cup sugar. 2 tsp. Instacure #1. (www.sausagemaker.com) Your favorite rub. Dissolve salt, sugar, & Instacure in water. Inject each loin with 10% of it’s weight with brine. Example: a 4 lb. loin = 64 oz X .10 = 6.4 ozs brine. Space injections about 2 inches apart. Place loins in a plastic bag and pour remaining brine over and seal bag. Place in refrigerator 24 hours. Remove loins from brine, rinse and pat dry with paper towels. Let sit at room temperature 30 minutes. Liberally apply rub. Place in smoker @ 250 for 6 hours.

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Smoked Pork Loin
Smoked Pork Loin

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Smoked Baby Back Ribs

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Dry rub of your choice. Remove membrane on underside of ribs. Season liberally with rub. Place in a smoker heated to 250 degrees and smoke for 5-6 hours, misting with a blend of apple juice and water every 30 minutes after the first hour. Wrap in foil and allow to rest 30 minutes. Serve with sauce, if desired, on the side.

Baby Back Ribs
Baby Back Ribs
"Rubbed Ribs" ready to smoke
“Rubbed Ribs” ready to smoke

Smoked Oysters

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3 dozen shucked small oysters, about 1 1/2 inch in diameter
1/4 cup kosher salt
1 cup brown sugar
2 cups white wine

Mix salt & sugar and and place in a ziplock bag. Add oysters and mix gently. Put in fridge overnight. Rinse oysters. Put 2 cups wine in a medium sauce pan and bring to a boil. Turn off heat and add the oysters. Let poach 2 minutes. Drain oysters and put on small fine grated rack. Let dry 20 minutes. Place in 150 degree smoker and smoke 30 minutes. Remove and let cool on rack  30 minutes. Put oysters in a pint canning jar and cover with canola oil. Will keep in the fridge for up to two weeks.

Smoked oysters

 

Smoked Candied Salmon

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Smoked Salmon.

3 salmon filets, pin bones removed, cut in 2 inch pieces
5 cups brown sugar
1 cup kosher salt
1/4 cup coarse black pepper
1 cup real maple syrup

Mix the sugar, salt, & pepper. Put a layer of dry brine in the bottom of a plastic bag. Layer 1/3 of the fish skin side down. Cover with dry brine and layer another 1/3 of the fish, skin side up, and then repeat, skin side down. Remove air from bag and allow to brine overnight in the refrigerator, turning several times. Remove from bag and rinse the fish and pat dry with paper towels. Place on racks and allow to dry until it develops a pelicle, about 4-5 hours. Place in a smoker and cold smoke 4 hours. Raise the smokehouse temp to 125 degrees. Brush fish with maple syrup every 15 minutes until the fish is firm to the touch. Allow to cool to room temp.

Texas Sweet BBQ Sauce

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BBQ 2009 JS 065

1 1/2 cups ketchup. 2/3 cup apple cider. 1 Tbs. molasses. 1 Tbs. cider vinegar. 1 Tbs. soy sauce. 1 Tbsp. liquid smoke. 1 Tbs. brown sugar. 1/2 tsp. black pepper. 1/2 tsp. celery seeds. 1/2 tsp. cinnamon. Combine all ingredients and bring to a boil. Simmer sauce over low heat about 30 minutes. Let cool and then bottle

Smoked Barbecue Chicken

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Smoked Chicken
Smoked Chicken

Six (6) chickens halved & back removed. Brine in your favorite brine ( mine is 4 quarts water, 1 cup salt, 1 cup sugar, 1 tsp. garlic powder, 1 tsp. onion powder). Soak 12 hours or overnight. Rinse, drain, and dry with paper towels. Season with your favorite rub. Place on smoking racks and cover with cheese cloth soaked in vinegar. ( keeps the cheese cloth from sticking to the chicken skin). Smoke @ 275 for 6 hours. Remove from smoker and wrap each half in foil. Place in cooler for 1 hour and then cut into four ( 4 ) sections. Serve with your favorite sauce.

BBQ 2009 JS 023

BBQ 2009 JS 024

Texas Style Barbecue

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Tending the "pit" at my annual Texas BBQ, Fisher River, Montana
Tending the “pit” at my annual Texas BBQ, Fisher River, Montana

I have been serving up Texas BBQ for 25 plus years. Brisket is “King” of course in Texas, but ribs, chicken, pulled pork & sausage can also be found at most places. I love it all! I fix it all! I decided to start this blog so that I could interact with fellow pitmasters, and all that have a love for BBQ. In preparation to start this blog, I made four trips to Texas this year just to hit as many “Que” joints as I could. This was to remind myself why I fell in love with Texas BBQ 35 years ago. Talked to a lot of pitmasters and just plain old folks who live for the “Que”. Everyone has their own style and their own rub, own mop, own injection, own type wood, own temp, own time, and in the end, their own “fans”! I hope by creating this blog we can talk BBQ and share with each other recipes, thoughts & ideas that are important to all of us who love to “Que”!!!!!