Text 27687, 102 rader
Skriven 2012-07-29 15:44:00 av JIM WELLER (1:123/140)
Ärende: new 7
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     Title: Hogtown Smoke's Root-Beer Smoked Beans
Categories: Canadian, BBQ, Beans, Pork
  Servings: 4

      4 sm cans Heinz baked beans
      2 c  dark brown sugar (I'd
           omit-JW)
      2    handfuls cooked pork (bacon,
           sausage, pulled pork)
      1    onion, chopped
      2    cloves garlic, minced
    1/2 ts coriander seed
      1 c  barbecue sauce 
      1 c  root beer

Combine ingredients in an uncovered baking dish. Place in smoker or
on barbecue, cover and cook for one hour or until root beer begins
to caramelize on top of the beans.

Goes well with Hogtown Smoke's purple slaw and their smoked brisket
on a bun.


  From: The Toronto Globe & Mail        
 
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     Title: Hogtown Smoke's Signature Brisket
Categories: Canadian, BBQ, Beef, Spice, mix
  Servings: 4

           SPICE RUB:
  2 1/2 TB paprika
      2 TB kosher salt
      2 TB white sugar
      1 TB brown sugar
      1 TB chili powder
      1 TB freshly ground pepper
      1 TB onion powder
      1 ts onion powder
      1 ts dried oregano
      1 ts dried thyme
           BRISKET:
      1    whole beef brisket, about 10
           to 15 pounds
      1 c  kosher salt
    1/2 c  freshly ground black pepper
      1 TB granulated garlic
      1 ts cayenne

Cooking time: 14 hours

Preheat smoker to 200 F. Make dry rub by combining all spices in a
bowl or jar. Mix well.

Season brisket liberally with dry rub. Place in preheated smoker and
smoke for 10 to 12 hours, or 1 1/2 hours per pound. Shift the
position of the brisket every 2 hours among the various quadrants of
indirect heat, since their temperatures tend to vary. Remove when
the brisket is tender when poked by a toothpick, or when internal
temperature reaches 185 F (if slicing the meat) or 195 F (if pulling
it). Transfer to a cutting board and slice on the bias. Arrange on a
platter and serve with an artisanal bread like ciabatta, along with
coleslaw and a variety of sauces.

HOW TO SMOKE MEAT ON A BARBECUE

Soak hickory and fruit-wood chips in a bucket of water for an hour
or two. While soaking, tear 16 sheets of aluminum foil into pieces
that are 18 inches long. Put two handfuls of chips in the centre of
a foil sheet and form a sealed pouch. You will need one pouch for
every hour of smoking. Place a pouch directly on the heat source on
the barbecue and the meat on the unlit side, for indirect cooking.
Monitor the barbecue to maintain a temperature range between 200 to
220 F. Change pouch every hour.

According to Scott, the brisket can be topped with a variety of
sauces, from hot to mild. Among his favourites: a quick and easy
horseradish aioli made by stirring a tablespoon or two of
horseradish and lemon into a cup of mayonnaise. 

Recipe by: Scott and Kevin Fraser and Mark Wasserman of the Hogtown
smoke food truck.


  From: The Toronto Globe & Mail        
 
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Cheers

YK Jim


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