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Published August 19, 2009, 12:00 AM

ONLINE EXTRA — SMOKIN' GOOD: Kansas City Smoked Pork Ribs . . . Smoked Turkey . . . Smoked Steelhead, etc.

By: Herald Staff Reports,

Kansas City Smoked Pork Ribs

4 racks baby back ribs

¾ cup firmly packed dark brown sugar

¼ cup mild New Mexico red chile powder

¼ cup mild paprika

2½ tablespoons kosher salt

2½ tablespoons freshly-ground black pepper

1 tablespoon granulated onion

½ tablespoon granulated garlic

½ teaspoon cayenne pepper

Kansas City Barbecue Sauce (recipe follows)

Remove membrane from back of ribs. Combine sugar, Chile powder, paprika, salt, pepper, onion, garlic and cayenne together and rub about 2/3 of the mixture well into the ribs. Wrap in plastic and refrigerate overnight.

The next day, rub remaining mixture well into the ribs. Slow-smoke for about 3 hours, until rub is fully caramelized onto outside of ribs.

Brush the ribs with Kansas City Barbecue Sauce and continue to smoke for at least 1 more hour.

Yield: 4 racks of ribs.

Kansas City Barbecue Sauce

1 cup cola

1 cup tomato sauce

½ cup firmly packed dark brown sugar

½ cup dark molasses

½ cup white vinegar

1 6 ounce can tomato paste

¼ cup sweet butter

¼ cup Worcestershire sauce

2 tablespoons balsamic vinegar

2 tablespoons maple syrup

1 tablespoon dry mustard

1 tablespoon mild New Mexico red chile powder

½ tablespoons kosher salt

½ tablespoon freshly-ground black pepper

1 tablespoon wasabi powder

1 tablespoon summer savory

1 tablespoon marjoram

1 tablespoon granulated garlic

1 tablespoon onion powder

2 dashes Tabasco Habanero Sauce

Mix all ingredients together and simmer over low heat until thick enough to coat the back of a metal spoon.

Smoked Turkey

For each four quarts of water:

BRINE:

1½ cups curing salt

½ cup firmly packed brown sugar

3 cup cider

½ teaspoon ginger

4 tablespoons black pepper

½ cup lemon juice

½ ounces maple flavoring

Thoroughly mix all ingredients in a nonaluminum container that is large enough to com-pletely submerge the bird. Simmer over medium heat five minutes per pound.

Remove bird from brine and allow to air dry for at least one hour.

Begin preheating smoker.

Rub skin with a modest amount of brown sugar. Suspend the whole bird from meat bar on smoker rack. Leave bottom rack in smoker and fabricate a drip pan out of aluminum foil. Smoke one hour per pound, basting with melted butter every 1½ hours. Refill flavor pan with hickory flavor every three hours. Remove turkey from smoker and place in roasting oven, preheated to 300 degrees or microwave on high for 5 to 10 minutes or until leg joint will move freely and easily in socket. The turkey should have a rich golden brown color. Turkey smoked in this manner will keep about the same as a normal roasted turkey.

To freeze, remove meat from bones with sharp knife, freezing in individual-size packages. Keeps up to seven months frozen.

Smoked Steelhead

1 cup granulated sugar

1 cup canning salt

1 teaspoon pepper

1 teaspoon poultry seasoning

2 teaspoons garlic powder

2 teaspoons onion powder

3 tablespoons lemon juice

¼ cup Liquid Smoke

2 quarts hot water

Cut fish into 3- to 4-inch steaks.

In a large glass or porcelain pan combine all ingredients (make sure the pan is large enough to combine all the ingredients and large enough so the fish will be completely cov-ered with brine mixture), then add the hot water. The water should be hot enough to dissolve all the ingredients completely. Add the fish after all the ingredients are dissolved. You may want to double the brine mix to make sure the fish is completely covered.

Brine the fish for 24 to 36 hours in a refrigerator, turning every 12 hours. After 24 to 36 hours, remove the fish from the brine and put it directly into a smoker. If you like a smokier tasting fish, add hickory or mesquite chips to smoker. About 8 hours at 140 to 165 degrees works best. If you are unsure about the temperature, check fish every couple of hours.

After removing fish from the smoker, let it cool for several hours before eating.

Smoked Salmon Supreme

4 to 5 pounds of salmon fillets and cut into approximately 6 inch lengths.

BRINE:

11¾ cups water

1 cup noniodized salt

1 cup brown sugar

5 big cloves of garlic – crushed

¼ cup teriyaki sauce

Mix all ingredients in a plastic or stainless steel container, put in salmon fillets and let sit over night in the refrigerator (12 hours or so).

The next morning, pour off the brine through a kitchen strainer so you save the crushed garlic and set the garlic aside. Bring your stainless grates inside from the smoker and spray with vegetable oil. Rinse the salmon filets and pat dry with paper towels and place on the grills skin side down. Rub the skin with some vegetable oil also so they don’t stick to the grates and are easier to remove when done. Brush the filets with the left over crushed garlic and let them dry inside at room temperature on the countertop for about 4 hours to form a semiglossy surface (called a pedicle).

Smoke at 225 degrees for 2½ hours and then brush them with a glaze made from apricot jam and brandy. Use about ½ cup jam and just enough brandy to make the glaze smooth enough to apply with a brush. Then smoke for ½ hour more. Bring inside and set on stove to cool for about ½ hour then put the grates and all in the refrigerator for 2 more hours.

Now you should be able to remove the fillets from the grill easily without them breaking or flaking apart and they are ready to slice and eat or package up for later.

Brined Smoked Pheasants

BRINE:

2 quarts apple juice

1 cup kosher salt

1 cup white sugar

1 cup brown sugar

1 onion, medium, chopped

5 garlic cloves, smashed

6 to 8 whole cloves, crushed

4 ounces ginger roots, sliced thinly

3 oranges, quartered

1 dash cayenne pepper

6 to 8 bay leaves

2 tablespoons butter

SEASONING:

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon parsley, dried

½ tablespoon white pepper

½ tablespoon paprika

Bring to boil apple juice, salt, sugars until salt and sugars are dissolved. Allow to cool to room temperature for about 30 minutes.

In large container, combine onions, garlic, oranges, cloves, bay leaves, ginger and cayenne pepper.

Add apple juice mixture and stir well. Add pheasant, cover and refrigerate overnight,

When pheasants have finished brining, rinse and dry them with paper towels. Season pheasant on all surfaces with seasoning

Smoke with apple wood for 4 to 6 hours at 200 degrees or until pheasant reach 165 degrees.

Smoked Northern Pike

2 4- to 6-pound northern pike. Clean the fish into fillets but do not remove the skin.

Combine the following ingredients to make the dry brine:

3 cups brown sugar

1 cup pickling salt

2 tablespoons garlic powder

1 tablespoon course ground pepper

De-slime the fish by combining 1 cup vinegar to 1 gallon of water in a large nonmetallic container. Place each fillet in individually and gently rub until there are no signs of any slime left. Repeat process for each piece. If the water mixture becomes over powered with slime prepare a new batch.

Thoroughly coat each side of the fillets with the dry cure and place in a non-metallic con-tainer. Let sit overnight or for at least 8 hours in the refrigerator.

Wash the fillets in cold running water. Pat dry with paper towel. Sprinkle with garlic pow-der, black pepper and brown sugar. (additional spices can be sprinkled on depending on your taste) Place on a rack skin side up. Let air dry for about 1 hour.

Place fish in prepared smoker for approximately 2 to 3 hours at 150 degrees.

Remove fish from smoker and move directly to a 220-degree preheated oven. Leave in oven for about ½ hour to 1 hour. This time may vary depending on the size of your filets.

After removing fish from oven let cool to room temperature. Place in fridge for ½ day. Place in brown paper bag to retain moisture. Will keep in fridge for up to 2 weeks (if it lasts that long). Smoked fish is great to eat straight from the oven while it is still warm, too.

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