Smoked Pork Center Cut Loin (watermelon tea/fennel brine)

Recipe by Pitmaster Shane Hauck 

Smoked Pork Center cut Loin (watermelon tea/fennel brine)

Prep: 24 hours+

Cook: 2 hours, 30 minutes 

Ingredients:

  • 2-3 lb pork center cut loin (should be enough to make at least 4-5 decent pork chops)
  • 5 Cups watermelon tea, I used Teakoe for a local, delicious brand
  • 1/3 cup salt
  • ¼ cup pepper
  • ¼  cup fennel seeds

Directions:

  1. Gather all necessary ingredients.  I have an 8 quart cambro I use to brine the pork, but any airtight container will do.  Put the pork center cut loin into the container.  Add the tea, salt, pepper and fennel.  I love fennel, and it goes great with the flavor profiles so I add a little extra.  This should sit for 24 hours in the refrigerator.  I had a busy schedule the last few days, so this batch actually brined for 48 hours.
  2. Preheat your smoker to 250F, and choose the wood pairing.   I used Bradley Smoker’s Sage infused wood bisquettes for this.  The pork will cook at 250, so it is a good idea to set your smoker around 270 when preheating.  The temp will drop when the meat is first put in.
  3. Take the pork loin out of the brine.  I like to put it right on the smoker rack over my sink to season.  Much easier clean up (you’re welcome).  Season all sides with salt and pepper.  Once smoker is up to temp, let’s get the center cut loin in there.  Should take about two and a half hours to cook.
  4. Once it hits 145 internal temp, it’s done.  Time to pull and let rest before cutting.  Enjoy!
  5. I reverse seared the pork chop to serve with garlic roasted farro, and a light salad. 







Thanks Shane @TheHungryDollar Hauck! 

Thanks for a great recipe! 

Share your photos with us after you’ve made it! 

#smokeon 




Smoked Chocolate Covered Pretzel Bread Pudding Recipe

Recipe by Pitmaster Shane Hauck

Smoked Chocolate Covered Pretzel Bread Pudding

Prep: 2 hours

Cook: 1 hour

Yield: 13×9 tray

Ingredients:

  • 3 cups milk
  • 3 tablespoons unsalted butter
  • 1 tablespoon vanilla extract
  • ½ cup sugar
  • Pinch salt
  • 3 eggs
  • 5-6 cups of bread (I used King Hawaiian sweet rolls)
  • One 7.5oz bag chocolate covered pretzels (I used Flipz, choose any flavor!)

Directions:

  1. Gather all ingredients.  Grease a 13×9 tray.  Heat smoker to 320 (if you do not have smoker, heat your oven to 350 F, and this recipe will take about 40 minutes to cook that way).  I use my Bradley smoker, and the Pecan wood bisquettes gave it a real nice touch.
  2. In a small sauce pot, heat milk, butter, sugar, salt and vanilla.  Heat until butter is melted, and remove from heat to cool.
  3. Cut bread up into two inch cube pieces so you have 5-6 cups.  Crush bag of C.C. pretzels, and combine with bread cubes in 13×9 tray.



  1. Once milk mixture is cooled, beat 3 eggs together and stir into the milk mixture.  Add milk mixture now to the 13×9 tray of bread and pretzels.  Stir softly and evenly just to coat all parts of the dessert, but you don’t want to mash the bread up too much.  Let bread pudding sit 1 hour before cooking.  This helps the bread really absorb the liquid and flavor, and make it more “custardy”.

  2. Put in smoker and cook for 1 hour.  When the tray is pulled out, the bread should have a nice dark golden brown top.  Cut and enjoy!  I recommend with some ice cream.


Thanks Shane @TheHungryDollar Hauck! 

Thanks for a great recipe! 

Share your photos with us after you’ve made it! 

#smokeon 




Smoked Salsa Recipe By Pitmaster Brad Woods

Smoked Salsa

  • Cooking Method: Slow Cooker
  • Cooking Time: 2 h to 3 h

INGREDIENTS

  • 8 Medium tomatoes, cut in half and core removed
  • 2 ½ cup – Onions, diced
  • 1 ½ cup – Green bell peppers, diced
  • 1 cup – Jalapeño peppers, diced
  • 6 Garlic cloves, minced
  • 2 tsp – Cumin
  • 2 tsp – Black pepper
  • 2 tbsp – Canning salt
  • ⅓ cup – White sugar
  • ⅓ cup – White vinegar
  • 12 oz – Tomato paste (1 can)
  • A few chunks of wood for smoking

PREPARATION

  1. Preheat your smoker to 250°F;
  2. Place all the vegetables on an aluminum pan or cookie sheet; Smoke the vegetables 1 to 2 hours using your favorite wood;
  3. Remove from the smoker and peel all the tomatoes using hands or tongs then place all the ingredients in a 4 quart pot and bring to a boil; Lower heat to a simmer for 1 hour;
  4. Ladle the salsa in pint size jars, they can be processed in a boiling water bath for 10 minutes (if you skip this step be sure to store your salsa in the fridge).

Thanks Brad Woods for this awesome recipe!

Brad is an admin in our Facebook group and a very talented pitmaster! 

 

#smokeon 





Smoked Honey Butter Pull-Apart Dinner Rolls Recipe

Recipe by Pitmaster Shane Hauck

Prep: 3 hour 25 min

Cook: 40 min

Yield: 20 rolls

Ingredients:

• 1 Cup whole milk, warmed to 110 F
• 2 1⁄4 teaspoon RedStar Platinum Yeast
• 1⁄2 teaspoon sugar
• 1⁄4 Cup honey
• 1 Large Egg + 1 egg yolk
• 1⁄4 cup unsalted butter, softened
• 1⁄2 teaspoon salt
• 3 1⁄2 Cup bread flour

Butter Topping:
• 1⁄4 Cup butter, softened
• 2 Tablespoon Honey

Directions:

1. Add warm milk to mixer bowl, I use my Kitchenaid stand mixer with the dough hook attachment.
Sprinkle 1⁄2 teaspoon of sugar and yeast with the milk and give a small stir. Then let sit for 5
minutes. It should start to get a little frothy.

2. Put the stand mixer on a low speed and add the honey, egg and egg yolk, melted butter, salt and
3 cups of flour. Mix for about a minute, and add the rest of the flour a little at a time as it mixes.
Dough should be thick, but still slightly sticky. It should pull away from the dough hook, form
ball and transfer to a floured surface.

3. Knead dough ball for 2-3 minutes. Get a big bowl and grease it with a little olive oil. Put the
dough in the bowl and turn to coat all sides with oil. Cover the bowl with plastic wrap and place
somewhere warm. I had the dishwasher going and put it on the counter right above it!


4. Preheat smoker to 300 F. I use Bradley’s Hunters Blend Bisquettes for this dish and the rolls
were outstanding. Not only do you get the rosemary and thyme aroma through the cooking
process, you can taste it too!

5. Once dough has doubled in size, punch down to release any air bubbles. Remove from bowl and
put on floured surface. Once air bubbles are removed, you will be cutting the dough into 20
evenly shaped pieces; roughly the size of a golf ball. I cut the whole thing into quarters first,
then into fifths at that point. You get 20 pieces. Roll into shape, and add to a greased 13×9
baking dish. Cover with wrap and let rise for about 1 hour.

6. Mix the honey butter topping together. I brush the dough before it goes into the smoker to help
give it that extra golden brown color when it comes out. It also helps the butter melt into the
rolls, and I tell you, these things tasted layered like a Croissant.

7. Cook dish in smoker for 40 minutes. Try not to open the door at all & curb your excitement; if
you’re looking, you’re not cooking! You want to let the tops get that golden brown.

8. Remove, and brush with more honey butter. Trust me, the extra at the end goes a LONG way
for flavor. I would say brush 1/3 the amount of honey-butter before it cooks, and 2/3 when it is
done! Pull apart and enjoy!





Thanks Shane @TheHungryDollar Hauck! 

Thanks for a great recipe! 

Share your photos with us after you’ve made it! 

#smokeon 




Perfect Lollipop Chicken Drumsticks Recipe

Recipe by pitmaster Jacob Parmentier – Owner of Josephque

This has become a staple dish when entertaining at the Joseph-Que family events. This drumstick preparation is fun and makes the legs so easy to devour.

Ingredients:

· 12 pack or family pack of Chicken Drumsticks

· ¼ cup of Your Favorite BBQ Rub (we used Grandpa Joe’s Honey Chipotle in our Recipe from Joseph-Que Craft Rubs)

· 1 12oz Bottle of your Favorite BBQ Sauce (we used Joseph-Que Craft Rubs Competition Barbecue Sweet and Smokey Sauce)

Instructions:

1) French your chicken drumsticks by taking a very sharp filet knife and cutting around the leg just above the fatty muscle part of the leg. Make sure to cut through tendons and begin to remove the skin and tendons over the joint to expose the bone showing a handle.

2) Next with a sharp chef’s knife or a cleaver trim the other side of the drumstick to make the tops flat which will allow the drums to stand on their own.

3) Season Drumsticks with your favorite Barbecue Rub set aside and start Grill or Smoker and set temps to around 325°.

4) Cook drums away from direct flame and cook till skin tightens around 155° internal temperature.

5) Add Barbecue sauce to a bowl and dunk drums in sauce and return to heat. Allow sauce to set and Drums to reach an internal temperature of 165° on a thermometer.

6) Remove from heat and serve immediately.

Thanks Jacob for the Recipe! 

You can get Jacob’s seasoning products in our store or directly at his website https://www.josephque.com/

Want to share with us your winning recipe?

email me at artisansmoker@gmail.com!

#smokeon  




How To Build Your Own Smoker by Beau Reibel

A few months ago, Beau Shared in our Facebook group his progress in making his new smoker.

It was so interesting that I asked him nicely to share with us his story and tips so y’all can enjoy it and learn!

Here is it: 

I started smoking meat about 3 years ago.

Started with an Oklahoma joe and
quickly became obsessed.

About a year ago I was given a 500 gallon l.p. tank.

Stipulation was to include them in future cooks.

Research began on fabrication, Every spare minute I had was filled with research.

I had never welded or had I done any metal fabrication to speak of.

The tank still had l.p. in it so I had to carefully release the pressure. (The valve was still
attached so I just bled it out on and off for a few days) after that, I removed
all of the valves, filled it with water then drained it, refilled it and made
my first cuts.

I cut a door first. (In retrospect I would’ve cut the exhaust
first).

That door sprung a bit which I had to remedy.

The next-door I did properly by cutting top first, adding flange and hinges, then sides, adding
the flanges, then finally the bottom.


No springing. Then the exhaust.

I went with a collector, 1 because I think it draws the heat more evenly and 2 because I think it looks better. I went with a 6″ sched 40 pipe for the exhaust.

(I’m about to change it to an 8″ for better draw.)

The fire box was a 250 gal tank.

Fit up took awhile due to my inexperience im sure. A lot of fitting and grinding.

Next was the racks.

I decided on slide-out racks.
They’re about 3’x3′. Eventually, I’ll add upper racks as well.

All in all, she cooks great relatively even temps across the cook chamber.

I prefer oak and cherry mainly because I have an abundance on my property that I cut and season
my self.

Ultimately I want it trailer mounted and to get more into catering.

Tips for starting off: research, a lot of research. From welding to thermodynamics.

Find a design that best suits your needs and also what you
visually want the end product to be.

I really respect fat stack smokers, and also Aaron franklin so I based my build off of their inspiration.

All in all, just go for it(safely of course).

Learn everything you can about every aspect
of the build and if you mess up then its a lesson learned and you remedy it.


Thanks so much for sharing Beau! 

Here is some BBQ work of art By beau that will make you droooool 🙂 

 

 

 

 






Smoked Skillet Brisket Mac N Cheese

Recipe By CJ “CookingwithCJ” Volkmann

I’m going to show you how to make a simple Mac And Cheese using leftover Smoked Brisket in your Smoker.

I also took this up a level by smoking the mac n cheese using a cast iron skillet in my smoker.

It added a great crispy crust to the mac n cheese and just a bit more smoke flavor to the dish.   

Ingredients:

-Cooked pasta.-Brisket. -2 cups shredded cheddar/jack. -1 cup shredded mozzarella. -1 cup heavy cream. -1 half stick of butter. -1 teaspoon of black pepper. -1/2 cup of diced onions.  This mac and cheese is so easy to make and can be used with any protein. I love it with lobster for a treat. 

Instructions:

 Boil your pasta to a minute less than al dente.  In a saucepan, add butter and onions. Saute onions until translucent. 




In your smoker (heated to 300F) pre-heat your cast iron skillet.  Add your Mac N Cheese mix to the skillet.  Smoke the Mac N Cheese at 300F for 35-45 minutes.  Let cool for a few minutes and dig in! 



Thanks CJ for the perfect recipe! 

You can find CJ on Youtube right here

https://www.youtube.com/channel/UCPnaBtjWssKYNldZyFTJSKw

Please tell us what do you think about this recipe and how you make your smoked mac and cheese! 

#smokeon




Smoked Bacon Wrapped Chicken Breasts Stuffed with Feta, Spinach, and Garlic

Recipe by Pitmaster Jacob Parmentier

Chicken breasts are probably one of those proteins that are the most intimidating to me.

It’s extremely lean and needs to be cooked to 165° which ensures most of us will end up with a dry piece of meat here and there throughout our cooking lives.

One thing I like to do to combat and give maximum flavor is to stuff my breasts.

This recipe is a Mediterranean influenced dish that is super delicious and satisfies the pickiest of eaters.

Ingredients:

2 Chicken Breasts

2 Slices of Bacon

1 Cup of Feta Cheese

1 Bag of Baby Spinach

2 cloves of minced garlic

1/2 Cup of Mayonnaise

3 tsp of Joseph-Que Dom’s Magic Dust (or favorite all-purpose seasoning)

1 TBSP of olive oil

Instructions:

Heat skillet over medium heat.

Add 1 Tbsp olive oil and allow to heat up.

Add a bag of spinach and 1 tsp of all-purpose seasoning and cook till almost fully wilted.

Add minced garlic and stir into spinach and allow garlic to soften and slightly brown.

Remove from heat and add to a mixing bowl with feta cheese and mayonnaise then set aside.

Slice chicken breast along side and stuff with mixture.

Next I like to use thick cut bacon but also like to render the slices some before wrapping around the breast so I cook the bacon in a skillet at medium heat till browning just starts to form and remove the bacon which is still floppy.

At this point you want to wrap the bacon around the breasts and use tooth picks to hold bacon and breasts together.

Sprinkle breasts with a teaspoon each of all-purpose seasoning.

Next get smoker heated to 250° and add your favorite wood chunks.

Smoke breasts till internal temperature reaches 165°. Roughly 45mins-1hr.

Thanks Jacob for the awesome recipe! 

Jacob’s Products are available on our store or at https://www.josephque.com/seasoning 

Let us know what you think about this recipe! Comment here or share us in the group! 

#smokeon




Steak Pizzaiola Recipe

Recipe by Pitmaster Ron Dimpflmaier

Captain Ron shares with us his awesome recipe for a steak Pizzaiola! 

 

Ingredients: 

  • New York Strip Steaks
  • Wassi’s Classic Steak Seasoning
  • 5 Garlic cloves, chopped
  • 1 Sweet onion, chopped
  • 2 Bell peppers, sliced
  • 1 (28oz can) Crushed Tomatoes
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/8 tsp red pepper flakes
  • 3 Handfuls fresh spinach(approx) Do you feel like Popeye?
  • 1/4 cup (approx) grated parmesan cheese

 

Instructions: 

  1. Preheat Egg to 275°F for indirect cooking
  2. Season steaks generously on both sides, place on Egg
  3. In a large skillet over medium heat, add 2 tbsp olive oil and minced garlic.  Cook until fragrant. 
  4. Add onions, peppers, oregano, basil and red pepper flakes.  Cook until the veggies are tender
  5. Add tomatoes and spinach, cook, stirring until sauce begins to thicken 3-5 minutes and stir in the grated cheese
  6. Sear steaks over a direct hot flame.  
  7. Serve steaks smothered in Pizzaiola sauce

Thanks for the Recipe Ron! 

You can follow Ron on Instagram here

#smokeon

 




Pulled Pork Bitterballs – The Ultimate Dutch Snack

The beauty in our Facebook group is we have over 22,00 members from over 100 countries. 

That’s so awesome that we get to see different techniques and cooking styles from all over the globe! 

Michael Theuns is a pitmaster from the Netherlands, he decided to share with us his secret recipe for the ultimate Dutch snack – Pulled Pork Bitterballs

In dutch: “Pulled Pork Bitterballen

Thanks Michael, let’s start!

INGREDIENTS:

  • Boston Butt / Pork Neck of 2.5 kilo (5.5lbs)
  • Any dry rub what you can use on pork
  • 200 ml of any BBQ Sauce you want to use
  • Aluminum Foil
  • Wood chunks, Apple or cherry

Broth:

  • 6000 ml water
  • 12x beef bouillon blocks
  • 8x onions, finely chopped
  • 8x shallots, finely chopped
  • 8x laurel leafs
  • 80 gr butter (2.8oz)
  • 16x tablespoons of the dry rub

Ragout:

  • 2000 ml of the broth
  • 320 gr butter ( 11.30 oz)
  • 400 gr flour (14oz)
  • 8x egg yolks
  • 14x leaf of gelatine
  • 200 gr cream ( 7oz)
  • 2000 gr pulled pork, pulled and finely chopped (4.4lbs)

Crunchy balls:

  • Bag of breadcrumbs
  • Bag of Panko
  • Egg white of 16 eggs, or from a pack.

 

Directions: 

DAY 1:

Inject and rub the Boston Butt for Pulled Pork

DAY 2:

 

Low and Slow on the BBQ to create the Boston Butt into Pulled Pork.

 

This will be around 10-12 hours at 110°C (230F) until the core temperature of the meat is 92°C ( 197F)

 

The Boston Butt need a rest of at least 1 hour and than you can pull the pork meat.

Warm-up 200 ml of your BBQ sauce and add this to the Pulled Pork.

 

In between you make the broth for the ragout we make the next day.

 

The broth consist water, stock cubes, onions, shallots, laurel, your favorite pork rub.

 

The broth needs to warm up and cooled down for 1 night.

DAY 3:

 

Make the ragout with butter, flour, egg yolks, gelatin, cream and the pulled pork.

 

Follow these steps:

 

  • Gelatine in water

 

  • Filter the broth into only the water based broth

 

  • Melt the butter, but it’s not allowed to brown the butter.

 

  • Add the flour to the butter with little steps

 

  • Keep stirring with a whisk.

 

  • Add bit by bit the broth

 

  • Keep stirring with a whisk

 

  • All the broth need to homogene to the roux (butter and flour), keep stirring!

 

  • Gelatine need to add

 

  • Mix the egg yolks with the cream and add to the ragout

 

  • Fine cutting of the Pulled Pork and add to the ragout

 

  • The ragout need to be in a flat platter to put it in the refrigerator for 1 night

 

DAY 4:

Roll the balls

You need a platter of

  1. Bread-crumbs
  1. Egg-white
  1. Panko
  1. The Ragout which is in the refrigerator

Make balls with a ice-spoon add the ball first in the platter of bread-cumbs, then the egg-white and as last the panko.

Put these balls for 1 night in the freezer.

 

DAY 5:

 

5 minutes in the frying pan (180°C or 356°F) and ENJOY!

Thanks so much for the Recipe Michael! 

Dank Je!

If you’re from the Netherlands and interesting in getting this awesome Pulled Pork Bitterballs, visit Michael’s website! https://www.bbqballs.nl/

Tell us in the comments what do you think and share with us your results! 

If you want your recipe featured here on our website, please let me know and we will make it happen! 

#smokeon