Bradley BTIS1 Original Fully Automatic 4-Rack Outdoor Food Smoker

!±8± Bradley BTIS1 Original Fully Automatic 4-Rack Outdoor Food Smoker

Brand : Bradley Smoker | Rate : | Price : $249.99
Post Date : Dec 11, 2011 22:57:19 | Usually ships in 24 hours

Bradley BTIS1 Original Fully Automatic 4-Rack Outdoor Food Smoker

The Original Bradley Smoker hot smokers, cold smokes and roasts to perfection. Unique smoke without fire system operates for up to 8 hours without refueling.

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Is Smoking Meat A Dying Art?

!±8± Is Smoking Meat A Dying Art?

Once the man discovered that meat hung over a smoldering fire had a superior taste and flavor, smoking meat became a part of our heritage. Meat tasted better with salt and adding salt and spices became common. Then man discovered that certain salts would change meat's color to pink and although he could not care less about it, there was an extra bonus. When meat was pink it also tasted much better and lasted longer. That was the beginning of "curing" as we know it today and when followed by smoking it created our first preservation process.

We have not smoked meats because we liked to inhale smoke, we smoked them because we had to. They had to last as long as possible and salting, curing, smoking or air drying meat products was developed to the state of the art. The art of smoking developed in Northern Europe where the climate was (Germany, Poland, Russia, Scandinavia) harsh and cold and the growing seasons were short. In Southern Europe (Italy, Spain) there was a moderate climate with steady prevailing winds which was ideal for salt curing and air drying products and smoking was of lesser importance.

Those countries were continuously engaged in never ending wars that led to food shortages and famine. To be able to survive winter they needed some intelligent planning for the rest of the year and fruit preserves, tomato paste, sour kraut, pickles, wine, pickled and dried mushrooms or honey were processed in the summer leaving meats to be normally processed in the winter. This knowledge is slowly disappearing because:

1. Refrigeration has solved the problem of meat preservation: keep meats in a refrigerator and place in a freezer what you will eat later. The quality of smoked products started to suffer and the product had to be made:

a. Fast. No traditional curing or natural wood smoking was involved. That required too much time and labor, instead chemicals, flavor and color enhancers, cure accelerators and needle injectors became the standard.

b. Cheap. Emulsified meats of many kinds plus a lot of pumped in water, fillers and binders became widespread.

c. With long shelf life. More chemicals and modified atmosphere packing methods were introduced as supermarkets demanded products that will last long and look fresh.

The traditional curing and smoking had to go and machines were designed that could bypass the smoking process altogether. A modern smokehouse has become a sophisticated cooking unit with individual temperature, humidity and air flow controls. Liquid smoke is often added directly to meat or sprayed down from nozzles, even sausage casings are made pre-colored to create an impression that the sausage was smoked. All the operator has to do is to operate the unit according to the instructions given to him by his supervisor.

In the past a smoker was just a drum or a big masonry unit where a natural wood was burning at the bottom in a firebox or smoke was generated in a free standing firebox connected by a smoke delivery pipe with a smoking chamber. The success of the final product depended entirely on the knowledge and experience of the operator who controlled parameters such as: type of wood, dry or wet, length of smoking, smoke temperature, smoke density, draft, final color of the product, and others.

2. The second reason is that there are less and less people living today that have had an opportunity to taste a traditionally smoked product. New generations of young people are introduced into mass produced meat products and they believe that this is how they should taste. They have no point of reference and are not even aware of the fact that those products can taste better.

People like to assume that because an ingredient is approved by the United States Food And Drug Administration this product is of a great quality. The FDA does not care how the product will taste, they only certify that the ingredients used during manufacture are not dangerous to us. The meat plant has to walk a very finely balanced line, the product must be accepted by a supermarket yet inexpensive to manufacture. All that a supermarket wants is the customer's acceptance and a long shelf life of the product in order to have time to sell it. And they will always sell anything as long as they use the magical words: save money, buy one get one for free. This is done when the expiration time on the product is about to expire and there is a renewed sense of urgency to get rid of it.

The sad truth is that today if you want to enjoy a superbly smoked meat piece you will have to make it yourself. The smoking meat art has all but disappeared from the commercial producers scene but will keep on living among those who really want to master it and to eat well.

Is Smoking Meat A Dying Art?

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Slow Cooker Ribs Recipes

!±8± Slow Cooker Ribs Recipes

Slow cookers can be your best friend, especially if you don't own a grill as it will allow you to cook some meat of great BBQ quality. The secret to flavorful slow cooker meat resides in the preparation work that is often required, which usually include searing the meat on all sides or pre-cooking it in an oven at high temperature. This assists in forming a flavorful crust or bark on the outside of your meat, resulting in tons of favors and awesome textures. These two ribs recipes are guaranteed to be a crowd pleaser:

Super easy slow cooker barbecue ribs
Begin by preheating your oven to 400 degrees F (200 degrees C). Season 4 pounds of pork baby back ribs with salt and pepper to taste. Please the meat in a shallow baking pan and brown in the oven for 30 minutes, flipping them after 15 minutes. Drain the fat off the pan. In a medium bowl mix 2 cups of ketchup, 1 cup of chili sauce, ½ cup of packed brown sugar, 4 tablespoons of vinegar, 2 teaspoons of oregano, 2 teaspoons of Worcestershire sauce, 1 dash of your favorite hot sauce (or more if you want more heat) and more salt and pepper. Place the ribs in a slow cooker and pour the sauce over, ensuring a good coating on all sides. Cover and cook on lowest setting for 6 to 8 hours, or until they have reached your desired tenderness.

Ultimate amber ale slow cooked ribs
Begin by preheating your oven to 400 degrees F (200 degrees C). Season 1 full rack of pork ribs with salt and pepper and brown in the over for 30 minutes, turning once after 15 minutes. Drain the fat from the pan after the time is over. In a medium bowl, mix 1 cup of ketchup, 2 cups of your favorite BBQ sauce (see my other articles for recipes), ½ cup of packed brown sugar, 4 tablespoons of oregano, 2 teaspoons of Worcestershire sauce, 1 teaspoon of chili flakes and some more salt and pepper (to taste). Place the ribs in the slow cooker and pour the sauce mixture on top, turn to coat. Pour ¼ of a bottle of an amber beer of your choice (or any 'red' beer also works) over the ribs, cover and cook on the lowest setting for 6 to 8 hours (the longer the more tender the ribs will be). For added sweetness, sprinkle some brown sugar over the ribs right before they are ready.

There you go, two great bbq ribs recipe that are packed with BBQ flavors but don't require any grilling.

Slow Cooker Ribs Recipes

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!±8± Grizzly H6256 20 lb. Smoker

Brand : Grizzly | Rate : | Price : $159.95
Post Date : Oct 25, 2011 04:19:15 | Usually ships in 1-2 business days

Grizzly H6256 20 lb. Smoker

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Grizzly H6256 20 lb. Smoker

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Meat Smoking and Smokehouse Design

!±8±Meat Smoking and Smokehouse Design

Brand :
Rate :
Price : $19.95
Post Date : Oct 21, 2011 06:01:15
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Most books on the subject of smoking include a drawing or two, a few pages on generating smoke, and the rest of the pages are filled with recipes. While those recipes usually get the spotlight, the technical know-how behind preparing and smoking meats is far more important. When writing about cold or hot smoke the authors don't end on just giving the temperature range for a particular method. They also explain why one way is better for making certain products than the other. The second part of the book "The Smokehouse Design" contains all that is known about smoker design and is supported with over 100 drawings and 50 photographs. Many of them are detailed technical drawings with all dimensions for building fully functional units. Some of them can almost be made without any costs involved and when ready will allow for making products of the highest quality.

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Making Beef Jerky at Home

!±8± Making Beef Jerky at Home

Making beef jerky at home is something pretty easy to do. It's a process that you can get really creative with too, as the possibilities for marinating and seasoning, and even what you can turn into jerky, are endless!

Before you begin to make jerky, there are a few things you need to know. First of all, you may want to read our page on beef jerky risks to learn about any health risks you may encounter while preparing. Using a curing salt is a very good way to make sure the meat stays safe.

Making beef jerky is a fun project, but there are some things you may want to purchase before you begin to make your first batch. You can make jerky in your oven on low heat, but many jerky enthusiasts use a dehydrator. In fact, many people probably got into making jerky from purchasing a dehydrator of a late night infomercial! There are all different brands and capacities of dehydrators. You may also want to make sure you have some sharp knives, as you will learn that cutting meat while frozen is ideal. If you think you will be making a lot of jerky, you may want to invest in a mechanical slicer. Rival has a good model and so does Cabela's.

Other accessories you can purchase are drying racks, jerky shooters (guns for shaping ground meat), tiered jerky trays for the oven and jerky cubers.

Before you begin making beef jerky, you may also want to stock up on some ingredients. This would include a curing salt like sodium nitrite. Use one teaspoon of the cure per five pounds of meat. Aside from that, you may want to look up some recipes for ideas on what else to get. Usually salt, pepper and garlic powder are a given.

Then of course you will want to get the meat! Many jerky experts say the best meat to get is freshly cut beef top round. Your butcher or grocery meat department can even slice it for you into a 1/4" thickness. As noted above, freezing the meat will help with getting the perfect slices. It is recommended to do this about an hour before slicing. When you are ready to make the beef jerky, you will cut it into thin slices. Many say that slicing it against the grain makes for easier chewing.

After the meat is sliced, the beef jerky making process continues with seasoning. This is where we don't want to get specific because from here your recipe may take over. However, most recipes call for seasoning/curing on both sides and then refrigeration for up to a day.

When you are ready to "cook" the jerky there are various methods too. Some use an oven, some use a dehydrator and others go as far as a smokehouse. If using the oven, keep at 160 °F for about six hours. After it is dried in the oven at the proper temperature for the proper time the jerky should bend so it cracks a little but does not break. It should be dry, chewy and even a bit leathery.

To help your jerky last longer, store anything you are not going to eat right away in vacuum packed bags. The FoodSaver or a similar product works well. Because jerky lasts so well, making a big batch at one time is never a problem. This article really just provides the basics of making beef jerky at home, as there are so many recipes available that explain the process.

Remember that all meats are different! Pay close attention to temperature.

Making Beef Jerky at Home

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Smokehouse Big Chief Front - Load Smoker

!±8± Smokehouse Big Chief Front - Load Smoker

Brand : SmokeHouse | Rate : | Price : $119.97
Post Date : Oct 08, 2011 06:00:16 | Usually ships in 6-10 business days

Smokehouse Big Chief Front - Load Smoker. Smoke or dehydrate up to 50 lbs. of your favorite meat on this front-loading Smoker! Front panel comes off easily! Built with durable embossed aluminum construction, this little dandy heats up to 165 degrees for optimal operation. Simply load up the easy-slide chrome-plated grills and turn on the Smoker. Vented for proper dehydration. Includes free 1 3/4 lb. bag of Smokehouse Natural Wood Chips to get you started. Comes with instructions and recipe booklet. No assembly required. Has 120-volt, 450-watt heating element that's powered by your standard 110v house current. Smoker Dimensions: 12 1/4 x 18 1/2 x 27 1/8, weighs 22 lbs. Pick up this easy-loading Smoker today! Smokehouse Big Chief Front-Load Smoker

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Masterbuilt 30-inch E-Smokehouse Smoker controller and RF windows

!±8± Masterbuilt 30-inch E-Smokehouse Smoker controller and RF windows

www.amazon.com Masterbuilt smoker has a 30-inch viewing window with interior lighting for cooking at any time of day or night. Industry first remote control with built-in temperature monitoring and time makes it easier than ever to smoke slowly. Button digital temperature and time control panel. All functions that you create a good smoker of this caliber, and smoking good. Conversely, he can not see the current temperature of the smoker on the remote, but only the temperature "set". I would love toI recommend it to anyone looking for a smoker in this class. www.amazon.com

Masterbuilt 30-inch E-Smokehouse Smoker controller and RF windows

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Chest baking - A Beginners Guide

!±8± Chest baking - A Beginners Guide

Chest baking is a process that takes time, but also very rewarding. If you take your family and friends their first delicious bite of the rib cage, which will definitely ask for the recipe. This article will give you a professional kitchen chest!

Did you know that in a time when the chest was considered very poor quality meat? The story of two brothers from Germany to smoke again in 1950, some remains of his chest had decided. They leftChest in their smokehouse for an entire weekend. When she returned to work the meat into slices and served to their customers. The meat was so tender and tasty, which quickly became a success.

I remember the first time I had the pleasure of eating beef chest. It was at this fabulous little Barbecue Restaurant Croton-on-Hudson, NY called Memphis Maes.

New York is not known for its BBQ, so my wife and I were a bit 'skeptical. But after we took our first bite"Texas BBQ Beef Chest," we were believers! My wife looked at me and then said: "You have to make" Many do not want to leave the beautiful woman in trouble, I took it upon myself to try and recreate the BBQ ribs at home. I do not own a smoker, so I had to improvise and cook the breast in the oven.

Believe it or not, the oven makes a damn good BBQ sternum. Many fans will tell you that a BBQ smoker, the only way to cook ribs, but I can say from experience that it isis simply not the case.

The secret of a good steak is to cook the chest is nice and slow at about 225 degrees for several hours. So if you are looking for a quick and easy meal tonight, cooking ribs in the oven is not the way to go.

You need to prepare this particular recipe one day in advance and you need to have more time to cook the breast, as it takes several hours to plan the kitchen done.

Lets Talk About Dry Rubs

There are a variety of dry rubbingThe recipes can be used to beef your chest. A recipe as listed below. Do not be shy with your dry rub. You want really good coat of the breast. It is not known for no rub, then rub the spices into the meat with your hands. It was applied after the trouble in the chest put in the refrigerator and marinate overnight.

DRY RUB

- 1 / 4 cup paprika
- 1 / 4 cup brown sugar
- 2 tablespoons chili powder
- 2 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
- 1 1 / 3 tablespoons granulated garlic
- 1 1 / 3 tablespoons granulated onion
- 2 teaspoons ground cumin

THE SAUCE

We need some kind of liquid to slowly braise the breast in the oven. Brazing is a great way to cook ribs in the oven, because the breast is still moist and very tender.

What I do is mix some 'good quality store bought barbecue sauce with a little' a bit of broth to dilute '. I like to use barbecue sauce, smoke flavor. Make it a little 'more smoky flavor, I alsoa few drops of liquid smoke. This allows a liquid solder very tasty.

LETS START COOKING ALREADY '!

Before you start cooking, you can get a little preparation.

Remove the breastbone from the refrigerator and leave on the counter for 30 minutes or so to make it come to room temperature.

Get a large flat pan with a tightly fitting lid enough to keep your chest.

Mix equal parts of barbecue sauce and beef broth. I like it, so much so that his chestAt least half under water. Pour the mixture into your baking dish.

Preheat the oven to 225 degrees today.

Heat a saucepan over medium heat and add enough oil to cover the pan. Add enter the breast in a pan and brown on all sides to form a nice crust.

Place the browned breasts in the pan with the liquid solder. Put the lid and place in preheated oven.

About halfway through the cooking process, turn on your chest, so that on the other hand, the timecook in the liquid solder.

The brisket is fork tender when done with an internal temperature of about 185-200 ° C. The time it takes to cook a breast in the oven really depends on the weight of the chest. Figure 1 1 / 2 to 2 hours for each pound of meat.

You're done. My recipe for ribs to cook in the oven.

Chest baking - A Beginners Guide

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Smokers right food for the right - Part 1

!±8± Smokers right food for the right - Part 1

Use a food smoking in the workplace or in a business environment? If yes, then you want to use the best food smoker on the market to your customers happy with just the right spot, the highest quality smoked foods?

Well, we're here to help ensure they provide the best quality smoked foods in your company to help you in everything you can with your catering service to be successful. For this reason we have the smoking Bradley instructions or information products to give you the rightBradley Smoker for your business needs.

There are many manufacturers of food smokers on the market and there is no denying that most of them produce smoke machine OK, but machines are ok, that's why we focus in our article about the brand leader in the food is the Bradley Smoking Smoking .

The Bradley smoker is the original food and smoking has been around for many years, since for them the highest standards in production because of their smokeWith regard to the knowledge of the food smoke.

The Bradley-smoking program offers a natural design developed to help smokers smoked foods with a simple, reliable and repeatable, high quality and perfect results every time of use.

Bradley Smokers are designed to offer your services for smoking food in various ways, including smoking hot grill, slow roasting and smoking soil temperature even lower, unlike many other food smoking in a low realTemperature.

You can get this top-of-smoking Bradley in four different models:

Original Bradley Smoker
Steel Bradley Smoker
Bradley Smoker 4 Rack Digital Smoker
Bradley Smoker 6 Rack Digital Smoker.
The Bradley Smoker Original:

This smoker original food is the perfect size for almost any environment and operation or small, with its unique smoke house, with its accompanying smoke generator, you'd burn your biscuits in place andevery 20 minuets for the highest and best possible flavor, without oscillation. This could explain everything, resins and acid gases, high temperatures, to distort the flavor of your smoked foods.

The Original Bradley smoker is to eat only the size of a small fridge and very easy to make it easier to carry, ideal for a mobile food from the bar and so on.

This smoker original food is virtually maintenance-free through them automatically less cool, clean processing,Smoking up to 8 hours straight without any action, in contrast to most other smokers, can not give as clean a test food without taste.

Stainless Steel Bradley Smoker:

Due to strong demand in the commercial catering and other smoking Bradley smoker this impressive stainless steel smoker as good as the original Bradley, but working with a great design for all the kitchens.

Just as the Original Bradley Smoker is selling this with their own smokeGenerator and the stainless steel housing, apart from this New-Age-looking design of this stainless steel model is identical to the original Bradley Smoker.

Why did you choose to request the option of stainless steel?

Now we have some very simple but compelling reasons for this choice, the stainless steel design is attractive and is increasingly in vogue in his last ten years, due to the rise of healthy eating issues, as the most sought after, as they tend to take The more eyespeople think about what they eat, and our ultimate reason for a very simple yet attractive stainless steel is easy to clean and easy to maintain.

We are checking the other Bradley smoker next week so please look at the eye when you order the right foods are smoking to choose for your business. If you are looking for our next article I can not wait to see Bradley Smoker Bradley Smoking

Smokers right food for the right - Part 1

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Masterbuilt 20070910 30-Inch Electric Smokehouse Smoker, Black

!±8±Masterbuilt 20070910 30-Inch Electric Smokehouse Smoker, Black

Brand : MasterBuilt
Rate :
Price : $173.54
Post Date : Sep 23, 2011 13:30:48
Usually ships in 24 hours

Known for quality and innovation, Masterbuilt's cooking products set the standard. With a powder-coated steel outer body, Masterbuilt Electric Smokehouse comes with four smoking racks that allow ample room for turkey, sausage, chicken, ham, pork, fish, jerky, vegetables, and more. It is 100° to 275°F thermostatically controlled for a perfect temperature every time. It features a push-button precision digital control panel and an 0-24 hour digital timer with auto shut-off. It offers a safe and convenient side-loading wood tray. This Smoker has 100-percent insulation for energy-efficient cooking.

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