It's spring and time for smokin'!!

[Neecy]

A couple of years ago I was perusing my local craigslist - always a fun source for the kind of stuff you don't want badly enough to buy new but you'd snap up if you found a bargain - and I came across a Brinkmann electric smoker for $10. When I picked it up I found out it was a wedding gift they'd never used and therefore got a brand-new smoker for a ten spot. I really love craigslist.

Anyway, the thing has already smoked a ton of brisket, chicken, sausage and a turkey. I found a recipe last year that I tried in the smoker and loved it. You take squash - I used yellow, but just about any squash would work - cut it into medium cubes and sprinkle it with a little Penzey's italian sausage seasoning. Wrap it loosely in foil and throw it on your smoker with your meat. I smoke it for a few hours and when it's done it tastes just like smoked italian sausage, but a lot healthier. I've tried it with Penzey's polish sausage seasoning as well and it's great. Now whenever there's a family get-together I always get requests to bring along some smoked squash.

Btw, this is the best recipe for burnt ends I've used. It's from Arthur Bryants, the legendary KC bbq joint:

1 (8 to 10-pound) beef brisket
favorite spice rub
favorite bbq sauce (I always use Gates, but any spicy sauce will work)

Prepare smoker for cooking, heating to 180 to 200 degrees F. Season brisket with spice rub on both sides and then place in smoker. Smoke for 8 hours.
Remove brisket to a platter and leave smoker on. Cut burnt ends (blackened portion) from lean section of smoked brisket and then chop into cubes.

Place chopped pieces in a large pan with holes (I use a colander). Smoke for 1 1/2 hours, or until dried out.

Remove pan from smoker and transfer brisket cubes to a large pan without any holes. Stir in favorite BBQ sauce, and then return to the smoker for an additional 1 1/2 hours.

Burnt ends may be combined with baked beans or served on a sandwich

This stuff is so rich and deeply smoked it's almost too much for a sandwich, so I always make it for barbequed beans.

Anyway, any new ideas for smoking this year? The weather has finally turned nice and it's time to fire up my ten-buck bargain again.

[pipoman]

1. Here is a summer recipe

I like to make and it gets a lot of complements.

Charred Vegetable Soup

Cut red, yellow, and green peppers, red onions, and tomatoes in half and cabbage 1/4 cut. coat them with olive oil and put them on the grate of the smoker or grill cut side down. Leave them until they have grill marks and the tomatoes are softening then turn them over and let them char. Remove them from the grill. Put the vegetables in a stock pot and just cover with chicken stock or broth, bring to a boil. be sure the vegs are soft and remove from heat. Let it sit for a few minutes then coarsely blend with food processor, blender or preferably a hand blender (boat motor). Return to heat for a few minutes add a little heavy cream bring almost to a boil and serve.

The result is a colorful soup with little pieces of the vegetable char. It is a smoky taste of summer. I get requests for this soup.

[Neecy]

3. ooooh, that sounds amazing

I love vegetable soup anyway and this looks like a terrific summer soup. I'm definitely going to give this a try over the weekend. Thank you!

[DrDan]

2. oh man - do I ever love Gates BBQ sauce

my daughter made some pulled pork last night for Mother's day dinner - and I took over a bottle of Gates regular. Yummo!

Living in Florida, Gates has to be rationed.

And Arthur Bryants - man-o-man. Sure would like an order of that white Wonder bread with some slow smoked pork - smothered with AB's fine sauce.

Nothing like KC for BBQ.