Rubbin and smoking my meat

[Drew]

Chickens that is!! [img]http://www.wines.com/ubb/eek.gif[/img] Got up early this AM and jerk rubbed several chickens, fired up the smoker and placed those birds on at 8:00AM....be goooood eatin' tonight.

Drew

[winoweenie]

Jes' slobbered all over me keyboard. Tell me more about the Rhone or Zin we be havin' wif' it! ww

[hotwine]

What kind of wood are you using, Drew?

[Thomas]

Never mind the wood, name the rub ingredients.

[Innkeeper]

Hope you don't plan to cook them all day. We usually smoke ours for about three hours.

[Drew]

Ran out of apple wood so used hickory.
The rub is a wet rub that my deceased brother in law formulated and I'll find it and post for all. There's another good one that I use on occasion posted below. Just took the chickens off and they're registering 165 degrees at the thigh. I'm also smoking some wild Alaskan salmon which I put on 1 hour ago.

Jerk Sauce

2 tbsp ground allspice
1/2 cup brown sugar
6 - 8 garlic cloves
1 to 4 Habanaro peppers (or equivalent) depending on heat desired, seeds and all.
1 tbsp ground thyme, or 2 tbsp thyme leaves
2 bunches green onions
1 tsp cinnamon, ground
1/2 tsp nutmeg
2 tbsp soy sauce
salt to taste

Put everything in a food processor and blend until smooth. This will keep "forever" in the refrigerator. Feel free to increase the garlic and the hot peppers.

Rub sauce into each piece of meat. (For chicken get the sauce under the skin and in all the cavities, if using a whole chicken.) If you are using pork, use a deboned shoulder, score the fat and rub the sauce in, using 1/2 cup, or more, per 6-pound (3-kilogram) shoulder. Use less for fish.

Drew

[Drew]

Here's my brother in laws recipe.

Ken's Jerk Sauce

1 medium onion
1/2 cup green onion
3 tbls soy sauce
2 tbls vegetable oil
1 tbls cider vinegar
2 tsp brown sugar
2 tsp jalapeno pepper (fresh)
1 habanaro pepper or 1 tsp dried ground scotch bonnet pepper
1 tsp Kosher salt
2 tsp black pepper
2 tsp allspice
1 tsp cinnamon
1 tsp nutmeg

combine and place in food processor and pulse until relish consistency. Rub well onto meat and smoke/grill.

BTW, I've jerked just about every kind of meat with this recipe, including venison, any kind of fowl, fish and red meat...works with it all.

I also use the recipe to marinate pork tenderloin. Put three heaping tblspoons in a zip lock bag with 1 can beer and the juice of 1 lime. Combine all ingredients well. Place pork tenderloin in bag and marinate refrigerated for several hours turning once in fridge. Grill until slightly pink in center. Slice medallions and serve.

We have two Rhones to sample

2007 Domaine Bois de Saint Jean CDR
2007 Grand Veneur Reserve CDR

Drew



[This message has been edited by Drew (edited 08-29-2009).]

[Thomas]

Looks good to me. I'm going to try it.

[hotwine]

Sounds great! Don't have a source for apple wood so have never tried it for smoking.... rely on live oak, which we have in abundance. It works very well when properly seasoned for 6-12 months on a drying rack (prior to 6 months, it's too green - and after 12 it's too wormy). And the wood does indeed make a difference.

[Thomas]

Hotwine,

If you can get fruit woods, you'll see how much the wood makes a difference. I use apple, peach, pear, plum, cherry, and fig wood for smoking--not all together.

I save my pruning cuttings and dry them for smoking later.

[Drew]

Fruit woods definately make the difference but are difficult to find in these here parts. I have a couple of sources that are inconsistant at best.

Drew

[Innkeeper]

I use fruit wood for poultry, and oak, hickory, or mesquite for meat.

[TheEngineer]

damn...getting jealous. Hard to smoke anything in a hotel you know....

[winoweenie]

Down here we don't need to use wood....Jes' put whatever outside for an hour. WW [img]http://www.wines.com/ubb/wink.gif[/img]