5 recipes for wholemeal filo pastry sheets
Meat in the smoker - 5 recipes for newbies and beginners
The culture of the barbecue has always been extremely fascinating for all barbecue enthusiasts. This culture can be brought home with a smoker. But if you can't see the grill because of all the core temperatures, cooking times and types of meat, you can use these 5 recipes as a guide.
The barbecue season starts again! And since grilling without a breath of fresh air would get boring at some point, we looked at another grilling technique: smoking. Because in the smoker you can try completely different preparation methods than on a classic charcoal or gas grill. But first we want to clarify a few questions in advance.
Table of Contents
Neat grilled food fits on a smoker. So you can get enough of a large number of guests.
© stock.adobe.com / All About The Stock
How do i start?
The origins of smoking and what it actually is, we have explained and summarized for you in this article. If you read this in preparation, you are well prepared for all smoker eventualities.
In general, larger pieces of meat or spare ribs are suitable for the beginning, so that you can first develop a feeling for your smoker. The ribs can be easily prepared according to the recipe and the thicker pieces of meat cannot dry out so quickly. This means that they are easier to forgive mistakes if, for example, the temperature cannot be kept constant or the meat has been on the wire rack a little too long. In addition, you should prefer pieces of meat for the beginning that have a decent marbling with fat and sufficient connective tissue. This keeps the meat nice and juicy even after a long cooking time.
Which coal is suitable for smoking?
When it comes to fuel, a smoker is usually powered by wood. The typical smoky taste of the grilled food is the result of the individual aroma of the pieces of wood. Incidentally, this can still be varied, depending on which wood is used. When operating with wood, it is important: Do not use wood that is too resinous, such as pine or fir, as these woods smoke very heavily and can make the food bitter.
If you want, you can also fire your smoker with charcoal and add the smoky flavor with a few smoking chips. But you should definitely go according to the size of the smoker. The bigger the smoker, the thicker the walls and the more difficult it is to keep the temperature with coal.
Which recipes should I use?
We have a few basic recipes for you at the start, with which you can easily get started even as a beginner. Whether spare ribs, roast or something more unusual, such as trout or duck; There is something for everyone here. What we strongly recommend to you: get yourself a meat thermometer and look up the required core temperatures for the different pieces of meat. So you always know how your food is being grilled and, if necessary, you can shorten or lengthen the preparation time or adjust the temperature.
Steak can also be prepared in the smoker. To do this, you simply use the grill grate of the side fire box.
© stock.adobe.com / davidchukalexey
With a thermometer, you can definitely be sure that you will find the perfect temperature for the different pieces. But since not everyone has a thermometer at home, we have deliberately left the core temperatures out of the recipes. So you can slowly get into the topic of smokers and when you have a meat thermometer, you can really get started. But now it's first: invite your friends or family, heat up the smoker and let's go!
By the way: In our grill school you will find all information about indirect vs direct grilling, pellets and co. Just have a look.
The classic from the smoker: spare ribs with maple syrup
The spare ribs are the perfect introduction to your smoker career. The simple preparation, paired with a tasty result and the pleasure of being able to eat with your fingers, make the ribs a long-running hit on the grill. If you have already made the ribs, you can change the spice mixture and the glaze a little. With a little lemongrass, soy sauce and other spices from the Far East, the spare ribs become an Asian specialty.
- 2.5 kg spare ribs (babyback ribs)
- 70 ml maple syrup
- 12 tbsp pepper
- 200 ml barbecue sauce
For the seasoning mix:
- 10 tbsp granulated garlic
- 9 tbsp cane sugar
- 4 tbsp chilli flakes
- 2 tbsp cumin
- 7 tbsp ground paprika
First you prepare your smoker. To do this, preheat it to 120 to 130 degrees. If you have, you can of course also put hickory wood in your side fire box. Then take your spice mix. To do this, you simply put all the spices together in a large bowl and stir them so that everything mixes well.
Remove the silver skin from your spare ribs. This is located on the inside of the ribs and can be easily removed from the bones with a teaspoon. To do this, go under the skin with the handle of the spoon and lift it up a little. Then carefully tear them off further and further and make sure that there are no residues left. The silver skin doesn't taste good at all and would only make your beautiful ribs inedible. Be sure to check your ribs afterwards for bone debris, which you will then remove.
Now take your spice mixture on hand and generously apply it to the spare ribs. If the meat is a little too dry, you can moisten it beforehand. This way the spices hold up better. In any case, rub them well into the meat so that everything adheres nicely and the ribs get an intense taste later.
Put your ribs on the side of the smoker facing away from the side fire box and leave them there for 3 hours. Meanwhile you mix your barbecue sauce with the maple syrup. When the 3 hours are up, you coat your ribs properly with the sauce. Do this every 15 minutes until a good 4 hours are up. Then you can distribute the spare ribs from the smoker on the plates and get started. And woe to anyone here using cutlery!
With this amount, you will get all your guests fat
© stock.adobe.com / Steve
Crunchy and juicy: roast chicken from the smoker
We usually only know roast chicken from the rotisserie. But the preparation on the smoker is not to be despised either. Here the meat stays really juicy, thanks to the beer or the liquid in the chicken seat, and the skin is still crispy. If you add some more smoked wood to your side fire box, you can also adapt the taste of the broiler even more to your preferences.
- 2 small roast chickens (approx. 1.2 kg each)
- 6 tbsp ground sweet paprika
- 4 cloves of garlic
- 4 tbsp pepper
- 2 cans of beer or a chicken seat (see below)
- 4 tbsp sea salt
- 2 tbsp dried parsley
- 1 tbsp chilli flakes
- 2 stalks of rosemary
- 1 tbsp grated marjoram
First preheat your smoker to a good 190 to 200 degrees. Take the hollowed out and grill-ready roast chicken. Mix the salt, parsley, and ground bell peppers with the chilli flakes in a bowl and place generously on the inside and outside of the chicken. If necessary, removes excess fat and the gullet from the chicken.
When your smoker is heated up, it's time to get the chicken in place. The best way to do this is to use a chicken seat or roast chicken. You can also prepare it directly on a beer can, but make sure that it has as few labels as possible. It's much easier with the aforementioned roaster.
In these you then give enough of your beer (you can of course drink the rest). Squeeze your garlic cloves and throw them in with you. You can also leave the bowl on your toes here, as it is only supposed to provide aroma anyway. Add the two stalks of rosemary, as well as 2 tablespoons of salt and 1 tablespoon of the ground paprika.
Now put your chicken on the chicken roaster. So that the wings are nice and crispy, you can fasten them folded upwards. You should still close the neck, so the whole aroma remains in the chicken when smoking. Put it in the smoker for a good 1 ½ hours and turn it once through 180 degrees from halfway up so that it is equally crispy on all sides. Barbecue tongs can help here.
When the cooking time is up, you take the bird out of the smoker and take it off the roaster. If the beer isn't too bitter, you can use the leftovers to make a sauce. So nothing is wasted. Then cut the roast chicken apart and serve it.
If you have a larger roaster, you can also cook vegetables on it. Super practical!
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Freshly smoked: trout
Fish from the smoker? Goes and tastes great! Such a smoked trout looks great on the plate. It is also made for the smoker. You should only make sure that the temperature must not be too high, as we like our fish to be juicy.
- 5 trout, about 2.5 kg in total
- 5 liters of water
- 350 g salt
- 30 g juniper berries
- A handful of smoking chips, depending on your taste
You should buy the trout, or brown trout, in an already gutted condition, this will save you a lot of work. Before smoking, the fish come in a brine so that they take on a good taste. To do this, you simply mix the 5 liters of water with the salt. Take the juniper berries by hand, press them down a little with the knife and put everything together in a bowl, a bucket or a large baking dish. Then let the trout soak for a good 12 hours. The easiest way to do this is overnight.
When the fish have been in the brine long enough, you take them out, pat them dry and let them air dry for a good 2 hours. You can do this with classic smoking hooks or you can simply put them on enough kitchen paper. Then preheat your smoker to a good 120 degrees.
Put your dried trout in your smoker and cook them for a good 30 minutes. During this cooking time, all germs are killed and you can later enjoy your fish without hesitation.
Then reduce the temperature to 80-90 degrees and put your smoking chips on the charcoal. Here, beech wood is recommended as a smoking kick. Now the trout can continue to cook for a good 1 ½ hours so that they are nicely browned at the end. By the way, the fish are also great to pick up. Simply vacuum seal and put it in the freezer.
Trout can also be prepared really well in the smoker with a little patience.
© stock.adobe.com / jeepbabes
Duck from the smoker: China meets USA
A combination of Chinese spices and American grill art is the perfect choice if you want to add some variety to your grill. The duck stays nice and juicy and the skin becomes crispy thanks to the quick grilling in the side fire box. A perfect combination.
- 2 duck breast fillets, each approx. 150 g
- 7 tbsp soy sauce
- 1 teaspoon pepper
- 2 tbsp honey
- 1 tbsp granulated garlic
- ½ tbsp turmeric
- 1 teaspoon chilli flakes
- ½ teaspoon lemongrass
- 1 tbsp granulated onion
Preheat your smoker to a good 190-210 degrees and the ducks will be cooked through in no time. But here you also need a grid in your side fire box so that you can grill the skin of the duck breast fillets for a short time later.
As long as your smoker is heating up, you can prepare your spices. Add the pepper, lemongrass, turmeric and garlic together with the chilli flakes and the onion in a bowl. Mix everything well. Gradually stir in your soy sauce. Do the same with the honey. This creates a delicious marinade that gives the duck a great, Asian taste.
Brush the duck breast fillets generously with the marinade on the meat side. Place it in your smoker a little further away from the side fire box for a good 40-50 minutes and let it do its work.
When you take them out again after the cooking time, place them with the skin side on the grillage in the side fire box for another 30 seconds. This will make it crispy and brown.
A duck provides a real highlight on the plates at a barbecue party
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Pork neck roast
Very classic, really simple. You can't go wrong with the neck roast and it invites you to play with spices and smoked wood. So if you haven't gotten around to using different pieces of wood for smoking, you can do so with this piece of meat.
- 2 kg pork neck roast
- 6 tbsp colored pepper
- ½ teaspoon paprika powder
- 2 tbsp black pepper
- 3 teaspoons of sea salt
- 1 teaspoon of granulated garlic
- ½ teaspoon of granulated onion
Prepare your spice. To do this, put the two types of pepper, the salt, the garlic and the paprika powder, the onion and the nutmeg in a mortar (if everything has not yet been ground) and thoroughly pestle it. Then spread your spice mixture on the meat and let it soak in for a good 30 minutes.
Preheat your smoker to 190 to 200 degrees. Here you can also use the smoking wood in addition to the charcoal, whichever you prefer in terms of taste. When you have reached the desired temperature, you put your pork neck roast on the grill. Here, too, the meat has to be smoked a little away from the side fire box.
Now leave the roast in the smoker for a good 2 ½ hours. Meanwhile, you keep adding some coal and wood so that you always keep the temperature at over 180 degrees. This will cook the pork evenly. After the cooking time is up, you wrap it in baking paper and let it rest for 10 minutes. This allows the juice of the meat to be properly distributed and does not simply run out when it is cut.
This is what a slowly cooked roast should look like
© stock.adobe.com / CLShebley
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