Bookmarks 3 Bookmarks

Author Topic: BCS Recipe Booklet  (Read 12314 times)

barbquebec

  • Guest
Re: BCS Recipe Booklet
« Reply #30 on: October 25, 2013, 09:21:05 pm »
That looks good, I wonder if you bumped up to PL 03 or 04 for that last half hour if you could skip heating up the oven and finish it in the BCS?
No doubt that would work Saber 4.Just easier for me to bring it inside for the last 1/2 hr and apply the glaze.Also,instead of adding an extra 30 mins. to burn the last puck...I brought the last puck about 3 vents back with the rear removal rod and she smoked like a champ.I had no "unburnt" pucks this time around. 8)

Offline Saber 4

  • Member Extraordinaire
  • ******
  • Posts: 3,349
Re: BCS Recipe Booklet
« Reply #31 on: October 26, 2013, 06:25:48 pm »
I use 2 homemade bubba pucks and set the smoke time for an extra hour so I can use the last puck and have it push into the water and not burn the bad smoke into my food.

barbquebec

  • Guest
Re: BCS Recipe Booklet
« Reply #32 on: November 16, 2013, 01:46:08 pm »
Boneless Prime Rib
3lb. boneless prime rib(rubbed w/Rub #67)

Smoke (mesquite) and cook on PL03 for 2 1/2hrs.(or until IT reaches 140f)

Tent in foil until IT reaches 150f(med. rare) about 20mins.
Slice and serve...

8)
« Last Edit: November 16, 2013, 02:20:23 pm by barbquebec »

Offline Tenpoint5

  • Moderation Team
  • *****
  • Posts: 11,845
Re: BCS Recipe Booklet
« Reply #33 on: November 16, 2013, 06:51:17 pm »
That Prime Rib looks delicious!! I could go for some of that right now and I just finished eating!
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!


Offline NorthShoreMN

  • Sr. Member
  • ****
  • Posts: 525
Re: BCS Recipe Booklet
« Reply #34 on: November 16, 2013, 07:57:37 pm »
Looks very good.  Nice plate, wish I lived closer.
Bradley 6 digital, Bradley BCS, TSM 20 stainless, Masterbuilt 30 with cold smoke attachment, BGE, Weber Kettle, Weber Q2200,Homemade grill on trailer

"Live as if you were to die tomorrow. Learn as if you were to live
forever.” Mahatma Gandhi

barbquebec

  • Guest
Re: BCS Recipe Booklet
« Reply #35 on: November 17, 2013, 05:00:34 am »
Looks very good.  Nice plate, wish I lived closer.
That Prime Rib looks delicious!! I could go for some of that right now and I just finished eating!
Thanks guys.This is a keeper for sure! 8)

barbquebec

  • Guest
Re: BCS Recipe Booklet
« Reply #36 on: November 23, 2013, 12:32:13 pm »
Cherry Smoked Jamaican Jerk Pork Center Loin

Jerk Marinade:
•1 tablespoon ground allspice
•1 tablespoon dried thyme
•1 1/2 teaspoons cayenne pepper
•1 1/2 teaspoons freshly ground black pepper
•1 1/2 teaspoons ground sage
•3/4 teaspoon ground nutmeg
•3/4 teaspoon ground cinnamon
•2 tablespoons garlic powder or fresh
•1 tablespoon sugar
•1/4 cup olive oil
•1/4 cup soy sauce
•3/4 cup white vinegar
•1/2 cup orange juice
•juice of 1 lime
•1 scotch bonnet pepper (habanero)
•3 green onions -- chopped
•1 cup onion -- chopped
...combine all ingredients in a food processor and bring to a paste...add to pork...marinate overnight...

...smoke/cook on PL03 for 2hrs. or until IT reaches 145f...tent in foil until IT reaches 150f...

...carve and serve...(w/Bahamian Peas and Rice)


Bahamian Peas and Rice:
ingredients:


1/4 cup butter

2 ounces sliced bacon, diced

1 large onion, diced

1 stalk celery, diced

1 large tomato, diced

1/2 (6 ounce) can tomato paste

1 tablespoon ketchup

salt and pepper to taste

1 (15 ounce) can pigeon peas, with liquid

1 2/3 cups water

1 1/2 cups uncooked long-grain white

rice

1 sprig fresh thyme, chopped


Directions:

1. Melt butter in a large, heavy saucepan over medium high heat. Place bacon in the saucepan, and cook until evenly brown. Stir in onion and celery, and cook until tender. Mix in tomato, tomato paste, and ketchup. Season with salt and pepper. Reduce heat to low, and continue cooking about 15 minutes.
2. Stir pigeon peas and their liquid, water, rice, and thyme into the saucepan. Bring to a boil, cover, and reduce heat. Cook 40 minutes on low, or until all liquid is absorbed. Fluff rice with a fork  8)
« Last Edit: November 23, 2013, 01:49:20 pm by barbquebec »

Offline va6kw

  • Newbie
  • *
  • Posts: 16
    • Still Outdoors
Deer Jerky
« Reply #37 on: December 27, 2013, 04:44:08 pm »
We did a batch of deer jerky the other day, and it's getting great reviews from our friends!

- 2.5 pounds of deer (or so, never measured), sliced (it was random thicknesses, 1/4 in average, even thicker chunks turned out great!)
- 1 cup soy sauce
- 1 cup water (enough to cover meat)
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. course pepper
- splash of teriyaki sauce
- 1 tbsp. Worcestershire

Mix all ingredients in a container (we used a Tupperware container) and leave overnight, we refrigerated.

Preheat smoker. It was 10f outside so we started smoking on pl03 for a couple of hours and reduced it to pl01, the temp stayed between 165 - 185.

Cooking time 6hrs.
Smoking time 4hrs.

Our thoughts - We could've sprinkled the meat with course pepper just before smoking. 5 hours would leave it moister, but it was still great after 6hrs. You could add any spices you like, we were just winging it based on what we saw upon opening the cupboard!

Kary

Our presentation needs work, but this tastes good!

http://www.stilloutdoors.blogspot.com


Offline trapperbruce

  • Newbie
  • *
  • Posts: 25
Re: BCS Recipe Booklet
« Reply #38 on: August 12, 2014, 07:05:14 pm »

3lb. boneless prime rib(rubbed w/Rub #67)


  what is rub#67
<'))))><  bruce

barbquebec

  • Guest
Re: BCS Recipe Booklet
« Reply #39 on: August 13, 2014, 04:19:50 am »

Offline trapperbruce

  • Newbie
  • *
  • Posts: 25
Re: BCS Recipe Booklet
« Reply #40 on: August 22, 2014, 02:04:17 pm »
thanks for the reply barbquebec..im just about to do a 4.1/2 lbs prime rib bone in roast with a hi mountain seasoning cajun cowboy
<'))))><  bruce

Offline carlmal

  • Newbie
  • *
  • Posts: 9
Re: BCS Recipe Booklet
« Reply #41 on: April 11, 2016, 10:42:16 am »
Pork Back Ribs - BCS



My sister Sherry says "BRINE EVERYTHING!"

So Bren puts 2 racks of pork back ribs in a brine of salt, bay leaves and apples for 9 hours.  Patted dry then air dried in the fridge overnight.

Then we used the 3-2-1 method of pork rib smoking.

3 hours @225F of hickory and apple smoke
2 hours @250F wrapped in foil with a few ounces of apple juice
1 hour @250 with the foil open and sauce added (sauce optional)

For dramatic finish, we put them on a medium grill, meat-side up.  Flip last minute to get a few grill marks on the saucy meaty side.

We saved the apple juice to add to the sauce for dipping, but it really doesn't need a dipping sauce (that's coming from someone convicted of 3rd degree dipping).

Cheers and have a great summer!

Offline Smoker John

  • Hero Member
  • *****
  • Posts: 1,026
Re: BCS Recipe Booklet
« Reply #42 on: April 11, 2016, 10:46:13 am »
Those look really tasty!
Bradley Digital 4 Rack
Bradley BS712