Chef Time!

Chef Time!

Thursday, September 18, 2014

Want To Smoke, But Don't Have A Smoker?

How often have you wanted to smoke your own meats, yet don't have a smoker? Well, that problem is solved, just by following a few simple tricks here. Soon you'll be on your way to smoking, whether it's chicken, pork or beef, you'll be enjoying the flavorful cooking and may never want to buy a smoker at all.
Here's all you need to do, and the rest is left up to your imagination.

1) Marinate your meats, using your favorite rub or marinade. Be sure to refrigerate while marinating. When I'm using a dry rub, I like to wrap the meat tightly in plastic wrap. This seals the flavor of the rub to penetrate the meat.

2) While the meat is marinating, place the wood chips in the bottom of your roasting pan, then cover the chips with water. Allow the chips to soak in the water for an hour. After soaking, drain the water, leaving just a hint of water in the pan.

3) Place a rack over the chips, leaving at least an inch of space in between the rack and chips.

4) Preheat your oven to 250, for you are going to be cooking low and slow. Place your bottom rack to the lowest level and remove your top rack, to allow room for your foil tent.

5) Place your meat on the rack. Now, using foil, make a tent. Making sure that the sides are sealed and that there is plenty of room between the meat and the top of your foil tent. Now put it in your oven.

Allow different cook times. For chicken and ribs, allow at least 2-3 hours or until your thermometer reads 165 at the thickest part of the meat. Roasts, allow 8 hours max.

In the last thirty minutes of cook time, remove the foil tent and brush on your favorite barbecue sauce and broil it until the sauce caramelizes. Then remove from heat and allow to rest before serving.

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