Tips & Recipes

For a printable copy of the recipes in this section, click here.

Pork Shoulder (about ½ lb. per person)

TWO DAYS BEFORE you intend to serve the pork shoulder, rub the pork shoulder on all exposed surfaces with the All-Purpose Rub (see previous entry) and allow to marinate overnight in the refrigerator. Cover the shoulder with plastic wrap to prevent it drying out.

The day before smoking the shoulder, pre-cook in the oven at 250 degrees for 4 hrs. Refrigerate over night. The following day, place on the top position in the Smoke E Z and smoke for 11-12 hours at 200-250 degrees. Baste with a sauce made from your favorite barbeque sauce cut 50-50 with a mixture of white balsamic vinegar and water. At this point the pork should be “ pull-able” for sandwich making purposes. That is it can be shredded using forks (or fingers) and the interior meat mixed with the “ bark” that has formed on the outside of the pork while smoking.

In the South the common construction of a pulled pork sandwich is to place a generous portion of pork on a bun, ladle on some barbeque sauce, top with cole slaw and a dash of hot sauce.

The All-Purpose Rub

One of the most basic spice preparations for barbeque is a rub. It is a blend of ingredients that you actually rub into the meat or poultry, hence the name. The rub is to be used before you start the cooking process and can be done the day before. Rubs can be made more effective by painting the meat to be smoked with oil prior to sprinkling on the rub. Olive oil, vegetable oil, lemon juice, or other fruit juice could be used, but the point is to make the rub stick to the surface of the meat.

8 Tbs. light brown sugar
3 Tbs. Kosher salt
1 Tbs. Chili powder
1 Tbs. paprika
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dry mustard
1 tsp. black pepper
¼ tsp. cayenne pepper
½ tsp. ground cumin
½ tsp. ground coriander

Mix all ingredients in a large mixing bowl and sprinkle over meat, fish, or poultry. With clean hands, rub the mixture onto all exposed surfaces of the meat to coat thoroughly. Except for fish, which is more delicate, allow meat to marinate with the rub applied overnight and place on the Smoke E Z the following day.

This is a good basic recipe that you can adjust to your own taste for different food types, a little more mustard when you’re cooking pork, lemon zest when you’re cooking chicken or fish. You can change the texture of the rub by running it through a coffee grinder to create a powder.

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