Have you tried smoking your barbecue yet? We’re pretty sure that most of you have. But for those who are still newbies in the world of grilling, now is the perfect time to fire up that grill and use your La Caja China smoker! If you don’t have any recipe in mind, try these five crave-worthy dishes!
1. Smoked Ribs
Trim the excess fat off the ribs. Apply your favorite rub on them; wrap them up with plastic and refrigerate for at least 8 hours. Grill the ribs indirectly for approximately 3 hours total including smoking time. Serve with barbecue sauce that’s made of water, ketchup, apple cider vinegar, sugar, light brown sugar, lemon juice, Worcestershire sauce, onion powder, ground mustard and ground black pepper.
Smoking your pork shoulder will melt its fat down which will add more moisture and flavor to the meat. To cook this recipe, put your pork shoulder in a pot and soak it in apple cider vinegar. This will be the bringing part. Now combine some brown sugar, white sugar, paprika, salt, black pepper, garlic powder and onion powder in a bowl. Mix the ingredients thoroughly and add a quarter of this rub into the pot. Set aside the remaining rub. Cover your pot and refrigerate it for about 12 hours. Prep up your La Caja China and its smoker. Wait for the internal temp to reach 210 degrees Fahrenheit. Now pour the brine solution into the pan of your La Caja China. Add about a quarter of your rub then apply the remaining mixture all over the meat. Put the meat in the grill and smoke it over low heat until it reaches your desired doneness. As usually, shred it with forks and serve with buns.
When grilling fish, you can use hickory to achieve a strong smoky flavor. If you want it lighter, you can opt for oak. Simply set up your grill and maintain a temperature of 300 degrees Fahrenheit. Put your fish steaks in an aluminum foil pan. Make sure that the steaks are flat on the pan and then put it on the grill. Smoke the fish for approximately 35 minutes total and remove it from the grill when the fish is almost opaque.
Mix some salt and pepper in a small bowl and season your brisket with them. Let the meat sit at room temperature for only an hour. Light up the grill and prepare the smoker pistol. Wait until the temperature of the box reaches 225 to 250 degrees Fahrenheit. Smoke your brisket for about 2 to 3 hours per side and remove from the grill when the meat’s temp is already 195 to 205 degrees Fahrenheit. Once cooked, slice and serve with your choice of side dishes.
Now this one’s from celebrity chef Bobby Flay! Get a mixing bowl and combine some pasilla chili powder, ground cinnamon, ancho chili powder, gorund coriander, ground cumin, ground ginger, garlic powder, ground ginger, onion powder, fennel seed, ground cloves, ground all spice, brown sugar, kosher salt, chili de arbol powder, cayenne pepper and ground pepper. Liberally apply the rub onto the chicken. Set up the grill and the smoker. Put the chicken on the grill and smoke it until the meat thermometer register 160 degrees Fahrenheit. Let the meat rest before carving.
We hope that you loved these charcoal smoker recipes with shared with you today. Feel free to browse our blog page to get baby back ribs cooking tips, chicken roasting times info, ways to cook porkchops, barbecuing seafood tips and recipes on the best barbecue dipping sauces. And remember, to serve the tastiest grilled dishes, only use the best barbecue grill in town! Visit our website or call us at 1-800-338-1323 to get your La Caja China now!
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