Bourbon Marinated Smoked Salmon Recipe

Bourbon Marinated Smoked Salmon Recipe
Mark Orwig

There is no doubt that salmon fishes are considered to be one of the tastiest and nutritious fishes available in planet earth. If we are able to come out with a suitable dish from this fish it certainly will appeal to the taste buds of many people We will look at the methods, recipes and ways by which we can make marinated, smoked salmon using your best electric smoker.

Bourbon Marinated Smoked Salmon Recipe

Salmon is one of the few fishes which is fatty and rich and which can stand up to the heat generated by the electric motor. This certainly can become one of the best electric smoker recipes provided it is prepared the right way. Here we go about the entire recipes and the way it is cooked the best way.

Simple Steps How To Make Smoked Salmon

When you decide to prepare smoked recipes using large sized fishes, you must make it a point to go through some ground work. You must remove the thin pin bones and other small bones which get deeply entrenched in the fillet. You could take the help of the local butcher who could help on this. You can do it in your home but it will be a time consuming process. You can do this by running your fingers through the fish meat and using tweezers you can pull the bones out. This is the first step as far as making the best electric smoker recipes from salmon fish is concerned.

You must then season the salmon and there are quite a few ways you can do it. You can just use pepper and salt or you could use a dry rub or even season it using marinade or brine.

The smoker must be pre-heated and must be allowed to reach a temperature of 210 degrees. You could add apple and cherry as sweet wood chips.

Once the smoker has been pre-heated you could smoke the fish and the process should take nothing less than 3 hours. The internal temperature should reach around 150 degree F and only then the fillets must be removed from the heat. You could use dig.

Ingredients That You Will Need

For the marinade you would need 2 tablespoon of bourbon, brown sugar, soy sauce and 1 spoon of Dijon mustard. Additionally you must take 4 skinless salmon filets and they must be boneless. Salt and pepper could be added to taste. You also would need to add around 1/2 cup of sour cream, nicely chopped dill, lemon juice and cherry wood chips.

How To Make The Recipe

The mustard, brown sugar, bourbon and soy sauce must be combined. The salmon must be put in a plastic bag and the marinade must be added and distributed evenly. The smoker box must have a handful of wood chips and this should be made available in the Char Boil Electric smoker. Water must be added. The salmon must be then placed on a baking sheet which must be foil-lined and rimmed.

It must be put into the electric smoker and must be allowed to smoke till the internal temperature of 150 degrees is reached. You must then remove the fish and add sour cream, dill, mustard and lemon separately in a bow and the same must be mixed thoroughly and serve with the salmon. We are sure this will be one of the best electric smoker recipes that one can come across.

Smoked Bacon Recipe

smoked bacon recipe using electric somker
Mark Orwig

Your supermarket’s owners won’t go out of their way to let you know this, but the majority of “smoked” bacon is nothing of the kind. Smoking meat takes patience, space and skill; how much easier is it just to spray on smoke flavoring? That’s how the reasoning goes, and that’s just what they do.

smoked bacon recipe using electric somker

If you have an electric smoker and you’re still buying bacon by the pound, you’re missing out on one of the best electric smoker recipes. Making your own smoked bacon is not difficult, works out cheaper than buying it sealed in plastic, and gives you endless options as to what flavor you like best. On the negative side, your friends and relatives won’t stop pestering you to make them a smoked pork belly of their own, or to share your best electric smoker recipes. Well, these are the burdens of greatness.

Selecting Your Ingredients

As far as wood chips are concerned, hickory, maple and apple are traditional. Any of these are a good place to start, though there’s nothing standing in your way if you want to get creative. Whichever you choose, make sure you have an ample quantity.

The quality of the pork belly you start with is the single factor that will affect the caliber of your bacon the most. Since you’re taking the time to (hopefully) produce something special, it will be worth your while to pay a little extra for the best you can get. Opinions vary, but anyone who still thinks that organic meat is no different from the industrially farmed stuff deserves to have his barbecue tongs confiscated.

Getting good quality pork belly might be easier if you live in the countryside; if you’re not that lucky, you may need to sweet-talk your butcher a little. You’ll require about 4 pounds (2kg).

First Things First

Pork belly generally comes with the skin still on, which isn’t edible unless it’s much more thoroughly cooked than anyone likes their bacon. Unless your butcher can remove this for you, the only answer is a very sharp knife and lots of patience.

A basic curing mixture consists of salt, sugar and pepper. You can add spices as you wish, or include a “curing salt” which is little more than a preservative, but this is optional. You’ll likely keep your home-made bacon frozen until you need it, so why use chemicals?

Thoroughly rub the meat with the curing mixture all over, place in a pan and put it in the refrigerator. This part of the process lasts about five days, during which the cure penetrates the pork while extracting excess liquid. Turn it over once a day.

To the Smoker

When curing is complete, just rinse off the excess mixture and pat the cut of meat dry. For best results, allow to dry off in the refrigerator for 4 to 12 hours – this will improve your bacon immeasurably.

Get your smoker ready at 175�F (80�C). Smoke for 2� hours or until the interior measures 150�F (65�C). Just like you would rest a roast, allow the bacon to cool for up to several hours in the refrigerator to allow the flavor to settle. Once this is done, breakfast will never be the same in your household again.

Serving It Up

Every smoker owner in the world probably claims to have the best electric smoker recipes on the planet, but nobody is going to argue with a plate of artisanal bacon made using this simple method. The best thing about making your own is that you’re no longer restricted to those anemic, paper-thin ribbons that have somehow become fashionable. Slice it anything up to steak-thick, and experiment with cooking it on a charcoal grill, or baking it in the oven.

Smoked Vegetable Platter Recipe

Smoked Vegetable Platter Recipe Using Smoker
Mark Orwig

They seem to be everywhere these days: vegans and vegetarians. Some of them even look like normal people. If you’re entertaining meatlessly, you might find your options limited if you’ve never learned how to cook without flesh. Most hosts will simply opt for pizza, pasta or risotto, without ever realizing how sick vegetarians must be of being served these Italian staples.

Smoked Vegetable Platter Recipe Using Smoker

In fact, there are loads of wonderfully tasty and even glamorous vegetarian dishes out there if you understand how to make them. Smoking vegetables might have been the last thing on your mind when you purchased your electric smoker; but it turns out that this is not only possible but highly recommended. Some of the best electric smoker recipes involve vegetables, perhaps to be later worked into a soup or sauce. Putting together a spread of assorted veggies takes a little preparation, but it’s nearly impossible to do badly. It’s also fantastically elegant and healthy, either as a standalone meal served buffet-style, or with the vegetables sliced more finely and served with a selection of dipping sauces.

Ready, Veggie, Go

All of this preparation can be done well beforehand, so planning ahead will probably make your life easier.

Artichokes

Trimming these takes a little practice, so experiment before making a huge batch. Cut off the spiky tips of the outside leaves, cut off the stem and use a paring knife to remove the fibrous “choke” at the base. Steam whole for 20 minutes and rinse.

Bell Peppers

You can keep these whole for a juicier result. If seeing a seed on your plate gives you conniptions, wide slices are fine too. This isn’t just good as a stand-alone snack or side dish, but can be used to flavor omelets, sauces or what have you.

Eggplant

No need to cook beforehand, but a little marination goes a long way. Salt, pepper and a good vinegar is all that’s required. Slices ¼” (5mm) thick work well, either lengthwise or in round medallions.

Garlic

An absolute must-try condiment when smoked. Either separate into cloves without peeling (you can squeeze the contents out like toothpaste), or keep the bulb whole while just removing the loose outer skin.

Mushrooms

Take your salads to the next level with mushrooms treated right in your electric smoker. Use large varieties, place stem side up, and do season with salt, pepper, herbs and butter. Since their flavor complements meat well, you can add a few of these when preparing any of your best electric smoker recipes.

Onions

Another vegetable that goes well with meat, too, just peel, top, bottom and halve. Make a little open bowl for each half out of foil and season with garlic, pepper, salt and butter.

Times and Temperatures

An electric smoker can offer very precise temperature control, but vegetables don’t really need this. Nor will they turn out badly if you should use one kind of wood chips instead of another. The best electric smokers recipes tend to be those where you have a little leeway, in any case. When preparing a batch of several different vegetables, which is what looks best on the dinner table, you won’t be able to tweak conditions for each separate component anyway.

In general 225F (100C) is fine, and how long you need to leave them in there depends on the thickness of the vegetables. Asparagus or bell peppers will be perfect after about 90 minutes, while doing new potatoes from raw can be expected to take two hours or a little more.

Whatever you try, the result is very unlikely to be a disaster. Experiment and have fun!

Smoked BBQ Brisket Recipe

Smoked BBQ Brisket Recipe
Mark Orwig

Brisket is an expensive cut of meat that is easy to mess up. There are a lot of pressure to do this dish because of these prime cut of meat but today, we shall simplify how you can cook brisket in an electric smoker.

Smoked BBQ Brisket Recipe

Follow these procedure of the best electric smoker recipes to create a butter like smoke barbecue brisket.

Here is the ingredients needed for your Smoked barbecue brisket as per the best electric smoker recipe

  • 6 to 9 pounds beef brisket
  • Wood chips

Dry Rub Ingredients

  • 1/3 cup smoked paprika
  • ¼ cup kosher salt
  • ¼ cup freshly ground black pepper
  • ¼ cup brown sugar
  • ¼ cup chili powder
  • 3 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 1 tablespoon cayenne pepper

BBQ Wet Mop Marinade

  • 1 cup cider vinegar
  • 24 ounces beer
  • 2 ounces tomato juice
  • ¼ cup granulated sugar
  • 1 cup water
  • 1/4 cup vegetable oil
  • 1 tablespoon BBQ dry rub (see above recipe)
  • 6 tablespoons Worcestershire sauce

Brisket BBQ Sauce Recipe

  • 1 cup minced yellow onions
  • 4 tablespoons butter
  • 1 � cup tomato sauce
  • 1/2 cup chili sauce
  • 2 cups dark brown sugar
  • ¼ cup honey or lavender honey
  • 1 cup apple cider vinegar
  • 1/2 teaspoon allspice
  • 3 tablespoons dry mustard
  • 2 teaspoons ground black pepper
  • 1 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 tablespoon paprika
  • 4 tablespoons lemon juice

Start trimming your brisket, a good brisket only have ¼ of the fat remains

Mix all the ingredients of the dry rub and then generously season your brisket. Wrap it in plastic and refrigerate overnight or at least 12 hours for best taste according to best electric smoker recipe

Have your electric smoker to pre heat 225 degrees Fahrenheit and place wood chips in smoker box. Place your brisket inside the smoker.

Tip: By elevating the brisket while in the smoker, it helps the smoke get through in all the side of the brisket making the brisket absorb more smoke flavor.

Another Tip: You can the mop sauce on brisket when smoking it. This can keep the outside of the brisket moist and tender. Baste the brisket about every 45 minutes to 1 hour or you can wrap it with aluminum foil.

Remove the brisket from the smoker and place on a large sheet of aluminum foil after 5 hours of smoking pour over the remaining sauces and seal tightly with aluminum foil and return wrapped brisket to smoker. Refill the wood chips as necessary.

Use a cooking thermometer and stick it to the foil where you wrapped your brisket to continue cooking it inside the smoker for at least 6 hours of it the meat reaches 190-200 degrees.

A lot of barbecue masters recommends that you let your brisket to rest 3 hours maximum and 15 minutes minimum to ensure a juicy brisket.

Smoked Baby Back Ribs Recipe

smoked baby back ribs recipe using electric smoker
Mark Orwig

Every one loves a good smoked barbeque. Yes smoking your barbeques making it tenderer and let the rub of spices you used on your meat penetrate to the very insides of it. Making your meats more succulent and burst with flavors. Another thing that smoking meats do is add a delicious aroma of a particular wood you used for smoking your food.

smoked baby back ribs recipe using electric smoker

Baby Back Ribs are barbeque staples that requires smoking to make it fall off its bone. It is a classic favorite that everyone loves. Tender and Succulent. Definitely one of the best electric smoker recipes.

Follow the procedure of the best electric smoker recipes.

Here is the ingredients needed for a Classic Smoked Baby Back Ribs.

  • 2 racks (2-4 pounds each) Pork Baby Back Ribs (You can also use lamb or beef)
  • 2 teaspoons black pepper (freshly ground)
  • ¼ tablespoons salt
  • ¼ cup brown sugar
  • 2 tablespoon chili powder
  • 2 teaspoons onion powder
  • 1 tablespoon ground cumin
  • 2 teaspoons cayenne pepper
  • 2 teaspoons garlic powder
  • 1 apple quartered
  • Hickory chips (suggested wood for smoking)

After gathering all the ingredients here is the procedure to start building that deliciously flavorful Baby Back Ribs.

Start by preparing your meat. Remove the membrane from your meat first. It will affect your tenderness of your ribs when you leave it. To do this, use the pointed end of your small knife and insert it very underneath the membrane carefully. Do not cut too deep into the meat you want to lift the membrane up slightly just enough to get your finger underneath and then carefully work across the slab trying not to tear it. Now that you have pulled the membrane enough pull it all the way off and throw it to the trash bin. Follow this to have the best electric smoker recipes.

Now, after you have removed the membrane of your ribs you can now apply a good quality dry rub to your Baby Back Ribs. This will give you the flavor you need in your Baby back ribs. Set this aside in the refrigerator for a minimum of 30 minutes .

Preheat your electric smoker.

Once the grill reaches 250 degrees Fahrenheit, lightly brush the grates with vegetable oil and place the ribs on the cooler side of the grill, wrapped in an aluminum foil, meat-side up. Close the grill and let smoke 1 hour.

Now prepare your baste solution that you will mop on your ribs every hour, by doing this you are making sure that your ribs won’t be dry. This will keep your meat moist during the whole duration of the cooking process. You will mop the meat every hour to keep it moist.

  • 16 oz Vegetable Oil
  • 16 oz Cider Vinegar
  • 32 oz water
  • 1 cup of dry rub
  • 2 TBS Worcestershire
  • 2 TBS Soy Sauce

You might need to add some wood chip on your smoker every hour during your basting. After 3 hours your ribs should be almost done, you have two options in how you will finish your ribs, Dry Ribs of Wet Ribs.

For Dry Ribs, You simply need to baste your ribs once more, dust more dry rub on the top and let your ribs sit on the smoker unwrapped for 25 – 30 minutes

For Wet Ribs, Gently brush on your finishing sauce, do these on both sides, and have your finishing sauce to bake on your ribs for about an hour.

Spareribs Electric Water Smoker Recipe

Spareribs Electric Water Smoker Recipe
Mark Orwig

This also could be considered as one of the best electric smoker recipes which is easy to make and can be made within a reasonably short period of time. Let us see how it goes.

Spareribs Electric Water Smoker Recipe

The Ingredients Required

You would require each of rib rub, apple sauce, water and 2 slabs of baby back ribs.

How To Make

You must coat the baby back slabs with generous quantity of rib rub. The coating must be done on both the sides. If the rub comes with salt you must be sure that you do not add too much of it, lest it becomes excessively salty. There is nothing more depressing that ribs which are excessively salty.

You must have a water pan and the same must be placed in the smoker. You also need to have 2 to three chunks of smoke wood and the same must be foiled and wrapped properly. They must be placed next to the electric element but you must ensure that they must not be touching the electric elements. Once this is done, the slabs must be placed inside the electric smoker in the top racks. The lid must be put on and only then must the smoker be plugged in. Should there be a temperature controls the same must be set to 225 degrees. This will ensure that you will be able to come out with one of the best electric smoker recipes.

Once the first chunk of wood has been smoked out, you must add the second chunk and the third must then be added. While adding the wood chunks, you must try and avoid removing the top lid at least during the first 2 hours of the smoking so that the best of taste and aroma is maintained and you are able to come out with what you consider as the best electric smoker recipes consisting of ribs.

Once the smoking has been done for 2 hours, you must start basing the ribs. This must be done every half hour. You could do this using apple juice combined with water. You must ensure that you are basting both sides. The process of complete smoking in an electric smoker should take around 4 hours. You must check for the tenderness of the ribs. The rib meat when cooked properly should come apart easily when the bones are pulled away from one another.

Conclusion

The above are just two examples and if you look around you will be able to come out with some other stunning recipes using electric smokers which are nutritious, smoking hot and tasty.

Technology is changing quite dramatically and today what is known as electric smoker which is creating new vistas as far as cooking methods are concerned. Put in simple words they are household kitchen appliances which allow people to smoke and cook meat without having to bother too much about the task of taking care of the cooking equipment. There is no doubt that smoking has been around for centuries and almost each one of us are fascinated with the tenderness, flavor and texture that smoker adds to the entire meat preparation.

There are many different types of meat preparation which can be possible using best electric smokers. We will try and look at two such stunning recipes using electric smoker. Though there could be many candidates for the best electric smoker recipes it would be worthwhile having a look at the two which is being talked about over the next few lines.