Smoked Jerky | PLUS No Dehydrator Jerky Recipes
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
Editing: Andy Mercs
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EASY BABY BACK RIBS IN HICKORY SAUCE (CLARA OLE BBQ MARINADE) | BY JANE SILVESTRE
EASY BABY BACK RIBS IN HICKORY SAUCE (CLARA OLE BBQ MARINADE) | BY JANE SILVESTRE
Hi Everyone!
Welcome to my Cooking Playlist..
This Baby Back Ribs in Hickory Sauce is very easy to make that will surely make your Meal extra special :)
Please Watch until the end and learn how to do this very easy recipe.
Feel free to comment down below if you have any questions or suggestions..
Enjoy Watching Guys!
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Ingredients:
RIBS 1 RACK
RIB RUB:
SALT 1/2 TBS
PEPPER 1/4 TBS
RIB MARINADE/SAUCE:
CLARA OLE BBQ
MARINADE IN
HICKORY SAUCE 1 PACK
WATER 1/2 CUP
GINGER 1 INCH
PEPPER
SALT
SUGAR 1 TSP
GARLIC 5 CLOVES
STAR ANISE 2 PCS
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Reminder Guys:
We can always adjust the taste depending on our preferences. Just make sure to add a little because it is easier to add rather than subtract it.
Just Explore, Enjoy, have Fun and Love what you are doing! :)
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Credits:
Camera Use for Filming: Canon EOS M100
Track: Nadro - Waiting For You (Timmy Commerford & Veronica Bravo)
Link:
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Attribution 3.0 Unported (CC BY 3.0)
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Editor:
Jane Agustin
Thanks and God Bless us all!
Love Jane :)
Allegro Hickory Smoked Marinade
Contact me: Valsvlog@yahoo.com
Valerie Reese
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Mineral, VA 23117
HOW TO MAKE THE WORLDS BEST BEEF JERKY!
Beef Jerky prices are insane and out of control. Recipes have been changed to add unwanted/unneeded sugar. Here is my recipe. Delicious, smoky, natural beef jerky.
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Smoked Pulled Beef from a Smoked Chuck Roast
RECIPE HERE:
MY SAUCES, RUBS AND MERCH:
Smoked Pulled Beef Chuck Roast is like best Sunday pot roast you've ever had with an extra kiss of smoked flavor you never knew you wanted. Tender, melt in your mouth, full of beefy flavor.
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00:00:19 - How to season chuck roast
00:00:42 - How to smoke chuck roast
00:02:08 - How to shred chuck roast
Ingredients
1 chuck roast 3-4 pounds
1 yellow or white onion sliced
3 cups beef stock divided use
Simple Beef Rub
2 Tablespoons kosher salt
2 Tablespoons coarse black pepper
2 Tablespoons garlic powder
Instructions
When ready to cook, start your smoker going at 225 degrees F and preheat, lid closed, for 10 to 15 minutes.
Combine all of the ingredients for the rub in a small bowl and rub liberally onto your beef roast, using your hands to press the rub into every surface of the meat. (Optional, rub your meat the night before smoking and refrigerate)
Put the roast directly on your grill grate, fat-side up, and cook for 3 hours, spraying with 1 cup of the beef stock every hour (reserve the other 2 cups of stock).
After 3 hours it is time to turn up the heat! Place the sliced onions in the bottom of a large disposable aluminum foil pan and pour the remaining 2 cups of stock in the bottom of the pan. Transfer the roast into the pan on top of the onions and set the pan in the grill.
Increase your grill temperature to 250 degrees F, and cook until the internal temperature reaches 165 degrees F (about 3 more hours). If you're watching a thermometer, you'll notice the temperature will stay between 155 and 165 degrees for quite a while. This is called the stall period and is totally normal.
Once your roast hits 165, cover the pan tightly with aluminum foil and continue cooking until an instant-read meat thermometer inserted in the thickest part of the meat registers at least 200 degrees, up to 202 degrees F (this step can take another 3 hours). Every roast will be done at a slightly different temperature, so look for your probe to slide into the meat like it is sliding into softened butter.
Remove the pan from the smoker and let rest for a few minutes. Separate the roast from the cooking liquid. Shred the roast and separate the fat from the cooking liquid. Moisten the roast with the remaining cooking liquid, or make it into au jus for dipping, or turn it into gravy.
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here is the recipe:
#rub
kosher salt
black pepper
smoked paprika
chili powder
#injecting fluid
Beef stock or broth
Worcestershire Sauce
granulated garlic
granulated onion
cayenne pepper
rosemary
thyme
black pepper
Season meat with rub
wrap in plastic and place in fridge for 2-3 hours
put beef broth/stock, garlic, onion, cayenne, rosemary, thyme & pepper in a sauce pot
bring to simmer for 5 minutes
strain liquid
fill injector needle with liquid and inject various areas of the meat
smoke on smoker at 225F until the meat reaches 130F
let set for 20 minutes then slice and enjoy
Jack Scalfani has been involved in Entertainment industry his whole life. Dj'ing nightclubs, Radio Disc Jockey, Artist Management and now Youtube Producer/Talent and his own line of sauces across America.
Jack's motto is Do God's work and He will do your work!
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