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Have Fun with Smokehouse Recipes
Experiencing smokehouse recipes when on vacation is an adventure. At home, you can share this same taste bud adventure with friends and family by preparing meat and side dishes. This allows your guests to savor the experience you had and lets you remember your vacation with joy. Prepare the following recipes at home, while camping or in your RV. No special effort or cooking equipment is required.
The secret to real smokehouse meat is two-fold. First is the rub and the second is the cooking method. The rub is a mixture of spices that is rubbed by hand onto the meat, giving it a good coating. The meat is then often wrapped in plastic and left overnight in the refrigerator to marinate; no moisture is added. The meat is cooked slowly, surrounded by even and low heat. It is not unusual for meat to cook for 10 to 12 hours. Use a meat thermometer to determine when the meat has been cooked to the correct temperature. Barbeque sauce is not added until the meat is shredded and used in sandwiches, served in strips or used in recipes.
Pulled pork sandwiches are a staple of Southern and smokehouse cooking. For the rub, mix the following ingredients together and coat the pork. Wrap in plastic wrap and refrigerate overnight. In the morning, remove the plastic and place on a roasting rack in a deep pan and cover with heavy aluminum foil. Bake at 220°, or until the internal temperature is reached; for at least 10 hours. Resist the temptation to check on it frequently. The meat should have an internal temperature of 200° and rest for at least 30 minutes before cutting or shredding. Shredding is done with forks; cut the meat into chunks or strips for faster processing.
Use these ingredients to get great tasting smokehouse pork.
• Pork picnic butt or shoulder, around eight pounds
• ¼ cup brown sugar, light or dark. Dark has more flavor.
• One cup paprika
• ½ cup celery salt
• 2 tablespoons fresh minced or granulated garlic
• ½ teaspoon each of salt, white pepper and mustard powder
• One teaspoon cayenne pepper (optional)
• Two teaspoons ground thyme
Brisket is the best beef for a smokehouse rub. As with the pork, rub the dry spices over the meat, and then wrap in plastic; refrigerate for four to six hours. Place on a roasting rack in a deep pan and cover with heavy foil. Set the oven to 225° and cook for 12 to 16 hours, possibly longer depending on the size of the meat. The internal temperature should be 180° to 205°; allow the meat to rest for a half hour, covered, before cutting.
• ¼ cup coarse or kosher salt
• One tablespoon each ground black pepper and paprika
• Two teaspoons cayenne pepper
• Two teaspoons oregano
• Two teaspoons freshly minced or granulated garlic
• Two teaspoons freshly minced or granulated onion
• Brisket, ½ pound for each person (uncooked weight)
Chicken rub results in juicy, tender meat that melts in the mouth. Place in plastic bag or wrap for one to six hours. Rub the pieces and cook in a 200° oven for two hours, turning once during cooking. Place chicken on cooling racks stacked on cooking sheets and cover with foil. The internal temperature should be 160°. Remove from oven and allow chicken to rest for half an hour before cutting or serving.
• Six pounds of chicken, cut into pieces
• Six tablespoons packed brown sugar, light or dark
• Four tablespoons smoked paprika
• Three tablespoons chili powder
• Two teaspoons garlic powder
• One teaspoon ground cumin
• ½ teaspoon ground nutmeg
• Two tablespoons coarse or kosher salt
• Two teaspoons ground black pepper
Serve any smokehouse meat in strips or shredded. Experiment with different spices to create unique family favorites. Typical sides include coleslaw, potato salad, beans, pecan pie, jalapeno poppers and cornbread.
Looking to try some delicious smokehouse recipes? Visit Calypso’s Buffet at Isle of Capri Casino and Hotel Lula! Every Friday in August, enjoy a smokehouse themed buffet with items such as BBQ brisket, pulled pork, pork ribs, smoked salmon and more, all for $22.99 at Calypso's Buffet.