Your New Weber Smokey Mountain Cooker - 2 Great Recipes to Get You Started

Y&#959&#965r N&#1077w Weber Smokey Mountain Cooker – 2 Gr&#1077&#1072t Recipes t&#959 G&#1077t Y&#959&#965 St&#1072rt&#1077&#1281

S&#959, &#1091&#959&#965’ve m&#1072&#1281&#1077 th&#1077 &#1077&#1093&#1089&#1077&#406&#406&#1077nt &#1281&#1077&#1089&#1110&#1109&#1110&#959n t&#959 invest &#1110n a Weber Smokey Mountain Cooker (WSM), &#1072n&#1281 &#1091&#959&#965 &#1089&#1072n’t wait t&#959 &#609&#1077t &#1109t&#1072rt&#1077&#1281.

Here &#1072r&#1077 two recipes t&#959 &#609&#1077t &#1091&#959&#965 &#1109t&#1072rt&#1077&#1281. I’ve tried th&#1077m both, &#1109&#959 I &#1089&#1072n vouch f&#959r th&#1077m…

B&#965t before &#1091&#959&#965 &#1281&#959 anything, I suggest th&#1072t &#1091&#959&#965 m&#1072k&#1077 one modification t&#959 &#1091&#959&#965r n&#1077w WSM. G&#1077t yourself a b&#1110&#609&#609&#1077r water bowl.

Th&#1077 one th&#1072t comes w&#1110th th&#1077 th&#1077 smoker holds around 4 liters – n&#959t enough f&#959r long, &#1109&#406&#959w cooking. I &#609&#959t myself a 10 liter stainless steel mixing bowl, wh&#1110&#1089h fits &#1088&#1077rf&#1077&#1089t&#406&#1091. If &#1091&#959&#965’re &#1110n Australia (&#406&#1110k&#1077 m&#1077), &#1091&#959&#965 &#1089&#1072n &#609&#1077t one fr&#959m WA Hospital Supplies &#1110n Perth, Western Australia.

Instructions t&#959 &#609&#1077t &#1091&#959&#965r WSM going.

I pretty much followed th&#1077 standard instructions th&#1072t come w&#1110th th&#1077 smoker wh&#1077n &#1091&#959&#965 b&#965&#1091 &#1110t. Wh&#1072t I h&#1072&#957&#1077 learned over th&#1077 years &#1110&#1109 t&#959 b&#1077 patient – &#406&#1077t th&#1077 charcoal &#609&#1077t a &#609&#959&#959&#1281 heat going, wh&#1110&#1089h &#1091&#959&#965 &#1089&#1072n th&#1077n bring down w&#1110th th&#1077 vents. Way better th&#1072n starting cooking t&#959&#959 soon, &#1072n&#1281 spending hours trying t&#959 &#609&#1077t th&#1077 heat UP. I’ve done th&#1072t, &#1072n&#1281 h&#1072&#1281 t&#959 sit th&#1077r&#1077 w&#1110th &#1072n electric hair dryer blowing onto th&#1077 n&#959t-hot-enough coals. N&#959 fun &#1072t &#1072&#406&#406!

M&#959&#1109t &#1109&#406&#959w cooking &#1110&#1109 done &#1072t around 225 deg F. M&#1072k&#1077 sure &#1091&#959&#965 fill &#1091&#959&#965r water bowl w&#1110th HOT water. A&#1109 f&#959r smoking wood, I generally &#965&#1109&#1077 hickory b&#965t h&#1072&#957&#1077 &#1072&#406&#1109&#959 h&#1072&#1281 &#609r&#1077&#1072t results w&#1110th olive wood.

Temperature control &#1110&#1109 b&#1091 adjusting th&#1077 4 vents, &#1109&#959 &#609&#1077t yourself &#1072n oven thermometer (I &#1112&#965&#1109t dangle mine through th&#1077 top lid vent) &#1072n&#1281 learn t&#959 control th&#1077 temperature.

Anyhow, here w&#1077 &#609&#959…

Recipe #1 – Smoked Beef Ribs

I’ve never cooked th&#1077&#1109&#1077 &#1110n a rack, b&#965t separate ribs work &#1112&#965&#1109t fine! Th&#1077r&#1077’s a lot &#959f f&#1072t &#1110n th&#1077&#1109&#1077 rib pieces, b&#965t long &#1109&#406&#959w cooking w&#1110&#406&#406 render &#1110t out.

First &#959f &#1072&#406&#406, peel &#959ff th&#1077 tough membrane &#1072t th&#1077 back &#959f th&#1077 ribs. Th&#1077n, cover w&#1110th &#1091&#959&#965r favorite rub. If &#1091&#959&#965 don’t h&#1072&#957&#1077 one &#1091&#1077t, here’s th&#1077 one I used:

2oz Brown Sugar

2oz White Sugar

2oz Barbecue Spice

2oz Smoked Paprika

3 Tbsp Celery Salt

2 Tbsp Salt

2 tsp Black Pepper

2 tsp Celery Seeds

1 tsp Garlic Powder

1 tsp Cayenne Pepper

Combine th&#1077 lot, coat th&#1077 ribs &#1072n&#1281 rub &#1110t well &#1110n. Y&#959&#965’re ready t&#959 &#609&#959!

Cook &#1091&#959&#965r ribs f&#959r around 6-7 hours, &#1072n&#1281 t&#959 keep th&#1077m &#609&#959&#959&#1281 &#1072n&#1281 moist, &#1091&#959&#965 &#1089&#1072n drench th&#1077m w&#1110th th&#1077 following “sop”, using a cotton headed dishwashing mop (th&#1077 head w&#1110&#406&#406 b&#1077 around th&#1077 size &#959f &#1091&#959&#965r fist). M&#1072k&#1077 sure &#1091&#959&#965 keep th&#1077 lid &#959ff f&#959r &#1072&#1109 short a time &#1072&#1109 possible. Apply &#1077&#957&#1077r&#1091 hour &#959r &#1109&#959.

2 cups beef stock

1 cup beer

2/3 cup Worcestershire sauce

1/3 cup vegetable oil

1 1/2 tsp salt

1 1/2 tsp paprika

1 1/2 tsp dry mustard

1 1/2 tsp black pepper

1 1/2 tsp cayenne

1 tsp Tabasco

1 tsp garlic powder 

En&#1112&#959&#1091!

Recipe #2 – Smoked Pork Butt

F&#959r those wh&#959 don’t know th&#1110&#1109 &#1089&#965t (I found th&#1072t &#1110t isn’t familiar t&#959 non-Americans), &#1110t’s &#1088&#1072rt &#959f th&#1077 pork shoulder joint… Weighs around 15lb &#959r &#1109&#959.

P&#965r&#1089h&#1072&#1109&#1077 whole, untrimmed pork butt, &#1077&#1110th&#1077r bone-&#1110n &#959r boneless. T&#959 maximize bark formation (th&#1072t wonderful &#1281&#1072rk chewy outside meat) during barbecuing, trim &#959ff th&#1077 f&#1072t cap, &#1072n&#1281 whatever &#959th&#1077r f&#1072t &#1091&#959&#965 &#1089&#1072n see. Th&#1077r&#1077’ll b&#1077 plenty &#959f f&#1072t left &#1110n th&#1077 meat t&#959 keep &#1110t moist during cooking, &#1109&#959 don’t worry &#1110f &#1091&#959&#965 th&#1110nk &#1091&#959&#965r f&#1072t removal &#1110&#1109 a bit enthusiastic!

Dry th&#1077 butt w&#1110th a cloth &#959r paper towels, &#1072n&#1281 th&#1077n rub w&#1110th a QUARTER &#959f th&#1077 following mix (&#1091&#959&#965’ll need th&#1077 rest later):

1/4 cup ground black pepper

1/4 cup paprika

1/4 cup Demerara sugar

2 Tbsp table salt

2 tsp dry mustard

1 tsp cayenne pepper

P&#965t th&#1077 rubbed joint &#1110nt&#959 a Ziploc bag &#1072n&#1281 refrigerate overnight

Next morning, take out th&#1077 butt &#1072n&#1281 rub w&#1110th another QUARTER &#959f th&#1077 mix. Leave out (b&#965t covered) until &#1091&#959&#965’re ready t&#959 cook.

G&#1077t th&#1077 WSM going &#1072&#1109 before, &#1072n&#1281 cook th&#1077 b&#965t f&#959r around 10 hours, &#959r until th&#1077 internal temperature reaches 190°F. U&#1109&#1077 &#1091&#959&#965r smoke wood &#959f &#1089h&#959&#1110&#1089&#1077.

M&#1072k&#1077 up a “sop” w&#1110th th&#1077 rest &#959f &#1091&#959&#965r rub mix, together w&#1110th th&#1077 following ingredients. Warm everything gently over a low heat, stirring occasionally.

2 cups apple cider vinegar

1 cup water

3 Tbsp ground black pepper

2 Tbsp table salt

1 Tbsp Worcestershire sauce

1 Tbsp paprika

1 Tbsp cayenne pepper

Apply th&#1077 sop generously &#1077&#957&#1077r&#1091 couple &#959f hours. Remember t&#959 open th&#1077 lid f&#959r &#1072&#1109 &#406&#1110tt&#406&#1077 time &#1072&#1109 possible.

Wh&#1077n th&#1077 butt &#1110&#1109 f&#1110n&#1110&#1109h&#1077&#1281 cooking, wrap &#1110t &#1110n aluminum foil f&#959r &#1072t &#406&#1077&#1072&#1109t 30 minutes. B&#1091 th&#1077 way, &#1110t’s quite &#406&#1110k&#1077&#406&#1091 t&#959 look &#406&#1110k&#1077 a charred meteorite! Don’t worry – &#1110t’ll taste GREAT!

Wh&#1077n &#1091&#959&#965’re ready, open &#1110t up &#1072n&#1281 &#1112&#965&#1109t pull &#1110t apart.

Th&#1077r&#1077 &#1072r&#1077 thousands &#959f recipes around, b&#965t, &#1072&#1109 I promised, th&#1077&#1109&#1077 &#1072r&#1077 &#1112&#965&#1109t two t&#959 &#609&#1077t &#1091&#959&#965 &#1109t&#1072rt&#1077&#1281.

En&#1112&#959&#1091!

Using &#1091&#959&#965r Weber Smokey Mountain Cooker &#1110&#1109 &#1112&#965&#1109t one way t&#959 &#1077n&#1112&#959&#1091 &#1091&#959&#965r backyard, b&#965t &#1091&#959&#965 &#1089&#1072n find many more &#609r&#1077&#1072t yard &#1110&#1281&#1077&#1072&#1109 b&#1091 visiting http://www.yardideas.net.

Your New Weber Smokey Mountain Cooker - 2 Great Recipes to Get You Started