From the Video “Smoky BBQ Bacon Cheeseburger Popcorn”
They say, “Can’t you just get over it…?” Forgive sounds good. TasteeBQ is not quite sure he should…
The show had it’s Season Finale last Sunday, but TasteeBQ is still processing What Had Happened… Our Hero had been invited to make an appearance on the new television Show “FrankenBites” on Smack TV. It is a Cooking Competition where Superheroes from all over the world compete for a Power Supply of $10,000 dollars. For the occasion, he created the perfect dish: Smoky BBQ Bacon Cheddar CheeseBurger Popcorn. So far, so good… until the show’s Editors got a hold of the tape.
This creative dish can be made with an outdoor Grill or in the kitchen with a skillet (or grill pan), oven and a homemade Stovetop Smoker. It includes all of the elements of America’s favorite Sandwich: lean Seasoned Ground Beef, thick Smoky Candied Bacon and gourmet Cheddar Cheese. Instead of a Bun, TasteeBQ makes it into a Gluten Free Snack mixed with Popcorn and a HEROIC! BBQ Rub. Classic condiments are included: Pickles, Tomatoes, Green Chili Peppers, and even a special Mustard Ketchup Mayoli. A variation of the dish comes in Butter Lettuce Cups.
This fun variation served in Butter Lettuce Cups could be great for Halloween. The Popcorn is a hidden surprise underneath the “Eyes”.
On the day of the shoot, the Judges on “FrankenBites” gave TasteeBQ high praise for the flavors. One called the HEROIC! seasonings “Genius”. “Forget the $10,000 dollars”, he said; “We can take the dish and make $1,000,000 Bucks.” From there, things turned not-so-nice. Ironically, the ensuing Judge complaints were about the Popcorn Box and extra Kernels that TasteeBQ agreed to add at the last minute. In the end, our Hero had small objects thrown at him while being dragged out by a Producer. In turn, he decided to throw back his one shot at $1,000,000 Bucks: his Business Card. It was all done in Fun.
Not seen on the televised episode of “FrankenBites”, an online video of TasteeBQ’s encounter with the “FrankenBites” Judges was released. All positive praise for the dish is edited out, and a dumbed-down Recipe is added in. Ha Ha Ha.
Try making the True Recipe at home, and you be the Judge:
SMOKY BBQ BACON CHEDDAR CHEESEBURGER POPCORN
Popcorn Ingredients
4 Cups Cooked Popcorn
1 lbs. 90%+ Lean Ground Beef
1 lbs. Smoked Thick Sliced Lean Bacon
2 Cups Smoked Shredded Cheddar Cheese
1/2 Cup Brown Sugar
4 Tbsp. HEROIC! by California Gold BBQ Rubs (I will provide)
2 Tbsp Cup Worcestershire Sauce
1 Cup Chopped Tomatoes
1 Large White Onions (Sliced)
Zesty Dill Pickles (optional)
Small Green Chili Peppers (optional)
Vermouth Marinated Queen Martini Olives (optional)
Hickory Chips
Sea Salt and Fresh Pepper to taste
BBQ SPICED MAYOLI
(list) INGREDIENTS
1/3 Cup Ketchup
1 Cups Mayonaise
1/3 Cup Yellow Mustard
1/2 Cup Chopped Green Onion
HEROIC! BBQ Rub
Directions:
-Preheat Grill or Oven to 430 degrees
-Season Bacon evenly on each side with Brown Sugar and BBQ Rub on foil
-Smoke on Indirect Heat or Bake Bacon until done on one side, then flip to finish second side. Set aside to cool as Candied Bacon hardens
-Season Ground Beef with Worcestershire Sauce, BBQ Rub, Salt, fresh ground Pepper -Form 1/2” Patties and cook evenly on Grill or Grill Pan
-Slice Onion into 1” Slices, season with BBQ Rub and cook evenly on both sides
-Stovetop Smoker- Heat Large Pot with small tray 1/4 cup Hickory Wood Chips, 4 to 6” high Cooking Rack inside Pot.
-Smoke cooked “Stovetop” Burgers on rack for 15 minute
-Smoke Candied Bacon on rack for 15 minutes
-Chop Tomatoes into 1/4” inch cubes
-Chop Grilled Onions into small dice
-Shred block of Smoked Cheddar, keep cool
-Season Popcorn with BBQ Rub, put on Smoker for 10 Minutes
-Add layer of hot crumbled Beef and chopped Bacon
-Add Minced Grilled Onion
-Add even layer of shredded Cheddar Cheese
-Serve small bowl of Mayoli on side for dipping
-Garnish Mayoli and Popcorn with Chopped Green Onion
Under the circumstances, TasteeBQ isn’t jealous that The Cafeteria Lady edged him out for the limelight of being ridiculed on National TV. He was pleased to be part of something that makes The World a Better Place to Laugh. If he is not cultivating the $1,000,000 Bucks next year, maybe TasteeBQ will go for a Round #2 rematch with the “FrankenBites” Judges. In the meantime, he will spreading joy with Smoky BBQ Bacon Cheddar Cheeseburger Popcorn wherever he goes.
Tune in next time for more of The Adventures of TasteeBQ…
BONUS VIDEO
In new video, Chef Mick Brown makes an early version of BBQ Bacon Cheeseburger Popcorn using POWER Rub.
Smoked Ham with Raspberry Orange Glaze is perfect for Holiday gatherings, Brunch or Buffets.
Sounds strange doesn’t it? Turning Ham into a Superfood… You may be surprised to hear that many of the delicious Spices that we traditionally use with Ham are thought to pack extra nutrition. Cinnamon is used as a Medicine is some cultures for it’s antiseptic and blood healing properties. Nutmeg and Allspice are also supposed to good for pain relief. Cloves are said to be endowed with high levels of natural antioxidants. The Fruit we use for Glazes can also be of the Superfood variety: Pomegranate, Orange, Raspberries, Cranberries, Pineapple, etc…
Ok let’s face it. Ham will never be considered a Superfood. But it tastes Super Good to those of us who can eat it. Because many Hams already come pre-cured with plenty of Salt, there is no need to add a lot to your seasonings. Also, by marinating it in Natural Fruit Juice, you can avoid recipes that call for tons of Brown Sugar. POWER Rub by California Gold BBQ Rubs contains very low levels of Salt and Brown Sugar. It also includes the luxurious flavors of Ginger and Cocoa. HEROIC! is All Natural and comes with No Added Salt or Sugar. Feel free to add your preferred form of Sugar or Sodium to the level that you like.
EASY SUPERFOOD SMOKED ORANGE HAM
The nice thing about this recipe is that marinating Ham in Natural Fruit Juice eliminates the the need for added Sugar. You can use Homemade, Organic or Low Sugar Preserves for Glaze.
Be generous when adding Spice Rub to Ham. If Spiral Cut, sprinkle a little in between slices.
INGREDIENTS
1 Ham (Precooked, Spiral Sliced or Uncooked-thawed)
2 Cups Orange Juice (May Substitute Pomegranate, Pineapple, Cranberry or your Choice)
2 Fresh Sliced Oranges
3-6 Tbsp. POWER or HEROIC! Spice Blend (depending on size of Ham)
1 Cup Raspberry Preserves (May substitute or use in combination with Orange, Ginger, Pineapple, or Cranberry)
Salt, Pepper, Brown (or Raw) Sugar to Taste
Grilled Pineapple, Cloves (Optional)
Mesquite or Hickory Wood Chunks (if Grilling with Charcoal); Chips if Gas/Electric Grill
COOKING DIRECTIONS
1. Day Before Cooking- Marinate Ham with 1+1/2 Cups Orange Juice and generous sprinkling of POWER or HEROIC! May add additional Salt, Pepper or Sugar, if desired. May apply Cloves every 2 inches apart and finish with Thin Slices from 1 Orange (peel attached) before wrapping in foil. Refrigerate overnight.
2. Next day, pre-heat Oven to 375 (or as directed by supplier). Pre-cooked Hams are easier to use if you are doing a big variety of dishes. For uncooked Hams, add an average of 3x Cooking time. For Grilling, set up unit for Indirect Smoking and soak Wood Chunks in water. Once Grill is ready, use 3 to 4 Chunks over Coals for every 60-90 minutes of cooking. For Gas/Electric, heat dry Wood Chips in foil or small pan over high heat. Either way, Ham will cook on the far side away from heat source.
3. Make a quick Glaze by gently heating 1 Cup Raspberry Preserves with 1/2 Cup Orange Juice and 1 Tbsp. HEROIC! or POWER. Also, slice one Orange for garnish. Add sliced ends to Glaze for more flavor.
4. Whichever method you use, Pre-cooked Hams should be warmed through for about one hour wrapped in foil, then open and glazed for second hour. Raw Hams cook in foil for 4-5 Hours (depending on size), then finish final hour open while Glazing. May also Grill Sliced Pineapples, then let them smoke on top of Ham.
5. Serve garnished with Parsley or Mint and Orange Slices. Happy Holidays.
This Ham on the Smoker is marinated with POWER and Cranberry Juice. Cloves and Red Bell Pepper Flakes are also added. Red Bell Pepper is said to contain 10x times more Vitamin C than Oranges.
BBQ Rub Smoked Deluxe mixed Nuts. Perfect for all of your Holiday Gatherings.
[Note This is an Update to Article originally released in December 2013.]
‘Tis the Season of Giving, Joy to the World, Chestnuts Roasting… Yada, Yada, Yada. Our superhero TasteeBQ doesn’t begin his Holidays Celebrations in September (Like many Retailers. Next year they will be starting in August). Like many of us, the Holiday Spirit doesn’t usually take him over until the final shopping weekend before Xmas. This year he was planning to gift- to family and friends- his favorite, most essential Grilling accessory: Coal. But something told him that it wouldn’t be received in the spirit intended. So TasteeBQ had to come up with another plan.
He was sprinkling BBQ Dry Rub on his Deluxe Mixed Nuts, and preparing to cook them on his sunny California Smoker. Then, TasteeBQ got Zapped with a sudden burst of inspiration. He began to think about all of the unfortunate Boys and Girls throughout the World who are not privileged enough to live in California and have access to Grills from Webber, Char-Broil or the Big Green Egg- yearround. Some people even live in Apartments. While others may not be able to excavate their BBQ Rigs from “Let it Snow” Land. More interactive than those screechy Musical Holiday Cards, he decided to bestow the Gift that keeps on Giving: The DIY Stovetop Smoker (STS).
Ta Dah!~ Homemade DIY Stovetop Smoker(STS) in action. That “steam” you see is actually Mesquite Wood Smoke.
HOW TO MAKE A DIY STOVETOP SMOKER-[STS] FOR .99 CENTS
Here’s all you’ll need:
1- Large Pot or Dutch Oven/ with Lid (Heavy Bottomed or Cast Iron will work best)
1- Steaming Tray or Rack (to fit inside of Pot)
1- Bag of Mesquite of Hickory Wood Chips from the .99 Cents Only Store.
Aluminum Foil
Place Wood Chips in foil basket at bottom of Pot. Less than 1/4 Cup is fine.
Before you run out to grab a Whole Hog or 50lb. Chicken, bear in mind that this technique works best for small portions of Prepared Foods. Stovetop Smoking is a quick and easy way to infuse real Natural Wood Smoked Flavor, without leaving your Kitchen. Chefs have used similar techniques for decades doing indoor Tea and Herb Smoking, with Fish, Potatoes and other Veggies. TasteeBQ has just began to experiment with translating it to BBQ. So far the results are simply delicious. [Others have also discovered this technique, see Links].
Place Steam Pan or Rack over Wood Chips Pouch.
Basic Technique
1. Put Pot on Stove, with small foil pouch of dry Wood Chips (no more than 1/4 Cup) placed in the center.
2. Place Rack inside Pot with the Food to be Smoked
3. Cover Pot with Lid (leaving small vent) and turn burner to High. You should start seeing smoke in 3-5 Minutes. From there it depends on what you are Smoking. Let’s experiment together. Maybe we can compile 100+ DIY Stovetop Smoker (STS) Recipes in time for the next Super Bowl. Many of you will still be in the snow, so it should work out nicely.
BBQ Rubs Seasoned Deluxe Mixed Nuts are placed on Steam Pan.Mixed Nuts as Smoking starts. A Clear Glass Lid gives you the advantage of monitoring Smoke Levels without lifting lid.
Here are some Suggestions to try, followed by our first 2 DIY STS Recipes.
For Precooked Snacks, Pasta, Nachos, Nuts, Popcorn, Pretzels:
Place Food on open foil tray, preseason with BBQ Rub, or seasoning mix of your choice. Once lid begins to smoke, close lid. Cut heat to medium for 2-3 Minutes, then cut off. Leave food in closed chamber for 10-15 minutes (until smoke dissipates. In case of emergency, always have a fire extinguisher in your kitchen and pre-clear a path to an outside door or window where you can release smoke.* An built-in intake system is even better.
*This shouldn’t happen if you stick to less than 1/4 Cup of Wood Chips and turn off burner in regular intervals while cooking, or every 15-20 minute Smoking Cycle.
For Pre-Roasted, Baked or Smoked Meats, Bacon, Fish and Vegetables, Pizza, Rice, Pre-cooked Baby Back Ribs, Hot Wings:
Start with above instructions. The idea is to warm it through on your DIY STS. Pre-warmed or room temperature food will absorb smoke faster, so it could be good to go after only one Smoking Cycle. Cold leftovers may take 2-3 Cycles.
For Uncooked Meats, Potatoes, Root Veggies
TasteeBQ has recently learned that he is not the first, or only one to think of this Stovetop Smoking technique. A quick web search found blogs as old as 2012. Most of them suggest to STS the meat on low for up to a couple of hours, then finish in the oven. This will also provide a milder flavor. The other way is also fine- cook Meat first, then set it in the STS for a Smoke Cycle or Two. Links to referenced Articles appear below.
Recipe #1- Stove Top Smoked Mixed Nuts
Smoked Deluxe Mixed Nuts seasoned with POWER by California Gold BBQ Rubs.
Great for Holiday and New Year’s Gatherings. Also works with Cashews, Pistachios, Almonds, Walnuts or Peanuts.
1. Season Assorted Mixed Nuts with your choice of Spices, Seasoning or Herbs (we used HEROIC! Rub.)
2. Place in Foil Pouch, then into your STS.
3. In only one Smoke Cycle, Nuts will come out tasting warm and delicious. Won’t last long, at all.
Recipe #2- Stove Top Smoked Salmon
“Next Day” Salmon smoked in Stovetop Smoker for 2 Smoke Cycles. Season with POWER Rub, over Cheesy Garlic Fettuccini.
This a great “Next Day” Recipe for leftover Grilled, Baked or Smoked Salmon. We served ours over a bed of Cheesy Garlic Fettuccini.
1. Place Portion of Salmon on Foil. Spritz with water or Citrus Juice to help maintain moisture.
2. Re-season Salmon with BBQ Rub or Spices and Herbs.
3. Cook on STS for 1-2 Smoke Cycles until warmed through. Finish with Tzatziki Sauce with Dill or Garlic Herb Seasoned Butter.
Fill out this Brief Contact to receive STS News , Updates on 100 DIY Stovetop Smoking Recipes or if you’d like to share STS Recipes.
*As of now, POWER Rub appears at #3 on Google Search for “Gluten-Free BBQ Rubs”. Today the California Gold BBQ Rubs page is set to surpass 4200 Likes on Facebook.
One of the things the SBA can do for you.
He knew it would happen one day, but didn’t think it would come so soon. Nowadays, every new business dreams of getting hooked up on television’s most popular Business Dating Game. There he was- our superhero TasteeBQ- in the same room with the famous “Angel” Investors from the TV show “Shark Bait”. With thousands of witnesses, to boot. A few months ago, our hero attended a “Shark Bait” audition, but only got to meet with a Casting Director. It seems his new BBQ Rub Business is too small (and new) to make it onto the Big Show. You can read all about it in the previous Episode “TasteeBQ vs. The Sharks”.
TasteeBQ’s Shark Bait wristband from the audition in May, 2013.
For Small Business Saturday, TasteeBQ would like to thank the people who work hard to help us every day at local Small Business Administrations (SBA) and Small Business Development Centers (SBDC). They managed to work straight through the recent government shutdown, urging us to stick with business-as-usual despite the uncertainties. Now the DOW is breaking records. But that’s big business- and another story.
At six months old, POWER Rub isn’t earning million$ yet. However, the company has made great strides thanks to the agencies’ help. As well as breaks from the small restaurant and retailers who have agreed to carry the product. In fact, the first run of POWER is almost sold out and the company is ready to release a second new Rub, to be called HERO. TasteeBQ also wants to thank the other Small Businesses that have helped, including Retailers, Advisors and the Consulting Team that is currently helping him bring HERO to market. (Will name real Names at the end article).
Lou at Marconda’s Meats (Farmer’s Market), one of POWER’s most popular outlets. It is also now available at 11 other locations in Los Angeles, Beverly Hills and Hermosa Beach. Also now on Amazon.com.
Here are 5 of the BEST SMALL BUSINESS TIPS that have helped TasteeBQ so far:
1) Make a Business Plan– TasteeBQ should take his own advice and do an update for the new phase of the company. It is important to have a plan reflecting where you are and where you want to take your business. The SBA offers a Free Template which is easy to use (and to save) at: www.sba.gov
2) Attend Seminars/ Classes- This is another one we all can do more of. After attending a brief SBDC Orientation meeting, TasteeBQ was offered convenient morning seminars with great information for both new and expanding Small Businesses. And some of them are FREE! Even ones that charge a modest fee cost a fraction of what you would have a pay a professional consultant. To grow his company, TasteeBQ has had to hire a few consultants and they charge large Chuck$ of Change in advance.
3) Take advantage of Free Online Seminars and Webcasts. Our Superhero loves making dates to catch live Webinars from some of the Retail Industry’s brightest experts. The price is right. They are not only offered by the SBA, but free ones are also sponsored by Amazon.com, Google AdWords, American Express and Constant Contact (to name a few).
4) Get Free One-on-One Business Counseling- Many Business Consultants charge anywhere from $80.00 to $400.00 an hour, or more. After Orientation, TasteeBQ was given a main SBDC Counselor to help him improve his Business Plan. Then he was eligible to receive more Free 1 Hour Sessions with experts in Marketing and Social Media. They have been an invaluable help and only take 2-3 Hours a month.
5) Receive Help Funding Your Business- Stop wasting hour after hour chasing those Online Business Loan schemes. Believe it or not, TasteeBQ spent days web surfing for leads. Instead of Loan Sharks, he found himself swimming away from lots of Phishes. After a one hour meeting with his knowledgeable SBDC counselor, he walked away with the tools for his company to land expansion help from the big bank Swells Largo. The SBDC can help you find credit for Small Businesses of all shapes and sizes.
At Monsieur Marcel Gourmet Market (Farmer’s Market). people from France, Australia, India and Canada enjoyed POWER and took some home.
Back to the Sharks, from the TV Show “Shark Bait.” Unfortunately, our hero didn’t bring any POWER Rub with him while attending last week’s live taping of the American Muzak Rewards show. TasteeBQ was there, enjoying live music from top acts like Katie Sperry, Justhim Woodlake, Rhiaria, Mylita Cyrcus and Laydie Gotcha. The Sharks must have known that TasteeBQ would be there. Why else would they agree to hop a jet to L.A. and give out a paltry award to the Best Pop/Rock Duo/Group/Band? Of course it was won by Won Direction.
TasteeBQ arrives at entrance of 2013 American Muzak Rewards.
The 4 Sharks waited over 2 1/2 Hours to hit the stage. Could you imagine how much that would cost per hour for a consultation? While sitting around, they pretended to enjoy all of the live music. While secretly, they hoped that TasteeBQ would bring them some BBQ Bacon Popcorn. As a last ditch effort, when they came on stage, the 4 Sharks gave a Free One Minute Consultation on how Forming a Rock Band is like Building a Business. One even looked directly at TasteeBQ and said “You have to Plan, Budget and Execute Baby!” (Like he’s read the Costa Rica Episode of The Adventures of TasteeBQ).
TasteeBQ’s view to the AMR stage, Sharks are only a few rows away.
No worries. With help from the SBA and SBDC, our hero will be once again in a room with the Sharks. Their BBQ Bacon Popcorn will be warm and waiting. Follow the above 5 Tips and maybe one day you will end up in a room with them, too.
*As of today, POWER Rub appears at #3 on Google Search for “Gluten-Free BBQ Rubs”. It is still on page 10 for “BBQ Rubs” and moving up. Today California Gold BBQ Rubs is set to surpass 4200 Likes on Facebook.
Special Small Business Saturday Thanks to: SBA, SBDC, WorkSource Center, Wells Fargo for Small Business, Cheech’s Pizza, Baller’s True Value Hardware, Marconda’s Meat’s and Puritan Poultry, Larchmont Village Wine, Spirits and Cheese, Monsieur Marcel Restaurants and Gourmet Markets, Bocatto’s Groceries, Big Hungry Catering, Rubi Studios, Lacey Baker, JCB Consulting, JG Marketing, The Aliso Kitchen, The Graphic Element, Small Business Friends Worldwide via Facebook, Twitter , Linked In and Continuous Inspiration from Hollywood’s Oldest Grill at Musso and Frank Grill.
Enter your zip code to find the centers nearest you. Partially funded by the SBA, this organization provides classes, seminars, loans and individual business counseling. Call and tell them TasteeBQ sent you.
CA Governor’s Office of Business and Economic Development:
This agency has been invaluable for TasteeBQ. WorkSource programs are regional, so use Google to find the agency in your state. They do training for unemployed workers and pair them with businesses. Also offer free training for Small Businesses.
NOTE: The following article details a home cooking experiment. It is not intended to insure the the safety of anyone who tries it home. To be sure your DIY Smoker is safe, you may want to have it inspected by Fire and Food Safety Professionals. This project is not recommend for those under 18, without parental supervision.
9/9/13- A big thanks to Marc Farris, Producer of the BBQ channel on YouTube. Thanks to his tip, we researched the latest FDA Guidelines on Terra Cotta. Until more testing is done, we do not recommend you do this at home. Otherwise, hope you enjoy reading about our little experiment.
Some “Lead-Free” Pottery Can Still Taint Food- FDA
11 Hour Smoked Pulled Pork Sandwich with Grilled Cabbage Broccoli Coleslaw. Smoked POWER Chips.
You love the smoky flavor of Pulled Pork, but are tired of the long lines at the local BBQ Stop? The wait is over. You can build your own Electric Ceramic BBQ Pot Smoker at home. It is fast, easy, environmentally friendly and affordable. The commercial Ceramic Giant Egg can easily cost more than $1000, with all the accessories. Even Lady Gaga could have trouble affording one. TasteeBQ was recently inspired by vintage 2007-2008 Alton Brown videos which made Ceramic Flower Pot Smokers for $50. Now, he hopes to take you to the next level.
Which comes in first- the Chicken or the Egg? Homemade Ceramic BBQ Pot Smoker. Venus seems to approve.
The concept of using plain Terra Cotta pots didn’t seem so appealing to TasteeBQ. He needed something that could be presentable on the front patio next to his cherished Venus Di Milo. So TasteeBQ set a budget of $100 to see if he could build a Smoker with a little more visual appeal. In the end, he only spent $77.38 (tax not included) to build an environmentally friendly Electric Ceramic BBQ Pot Smoker, which uses less Wood and little to no Charcoal. Also, no Propane Gas or Lighting Fluid required.
INSTRUCTIONS FOR BUILDING CERAMIC BBQ POT SMOKER
Here you see set up. Burner is sitting on layer of Rocks, then Wood Chip Tray, Grate and your POWER Rubbed Meat. We lined inside of Pot with Foil for easier clean up.
Here are the Parts Needed, where we got them and for how much:
2- 19″ Wide Terra Cotta Vases from Home Depot $13.98 ea.= $27.96
1- Proctor Silex durable Fifth Burner from Rite Aid= $19.99
1- Weber Charcoal Grate (#7441) from Home Depot= $10.99
1- Instant Read Meat Thermometer from Target= $7.39
1- Decorative Terra Cotta Chicken (retail $19.99) on Clearance at Target= $5.98
3- Decorative Cobblestone Base Bricks from Home Depot ($1.69 ea.)= $5.07
TOTAL= $77.38
Additional Materials Needed (from around the house):
Wood Chips/ Chunks (Mesquite, Hickory, Cherry, or Applewood, etc..)
Metal Pan for Chips,
Aluminum Foil
2 Bricks (clean) to hold up Hot Plate,
Outdoor Extension Cord
Oven Mitts
BBQ Tongs or Poker for stirring Chips
Fire Extinguisher (Always good to have around whenever cooking.)
“Midnight in the Garden of Good and Enticing.” Meat has been smoking for 8 Hours. Smell of Pork is Amazing. Still has 3 Hours to go.
EASY 5-STEP SET UP takes less than 1 Hour. Of course, it is good to check that everything fits before doing final assembly.
1. Set Pot on Base Bricks in steady position, leave gap to run Cord through.
Make sure Pot is steady on Bricks, leaving room for Cord to wind through.
2. Line Bottom Pot with Aluminum Foil. Then place level Holding Bricks at bottom inside Pot.
Smooth Bricks would probably work better, assuming they are at proper height for holding Burner. These odd ones did the job for now. Make sure they are cleaned.
3. Set Burner on top of Bricks. Position Control Knob in open spot where it can be reached. Run Cord through bottom hole. Outdoor extension Cord may be needed to reach nearest outlet. Be sure connection is at safe/dry location.
Burner is set level. Check that there is space to reach Control Knob. We were a little concerned plastic Knob would melt. So far it seems to be heat resistant. Plus temps will probably never go over mid-200 degrees range.
4. Place Metal Pan with Wood Chips on top of Burner Coil.
An old Chicago Deep Dish Pizza Pan was re-purposed as Wood Chip Tray. Though centered, we cheated it away a little for Knob access. Also experimented with variety of Mesquite and Hickory Chips and Chunks. We found that the Chips eventually smoked, while the Chunks provided more of a smokeless incense while cooking the Pork.
5. Place Grate on Top of Bottom Pot. Now you are ready to get Smoking. First time starting it up, we checked that Burner was working before adding Meat. The Burner had to be turned up to Max to make Wood Chips smoke and heat entire oven.
The Chicken supervises as assembly is completed. Try to find a store that has a good selection of (both) Flower Pots and BBQ Grates. Otherwise, it is best to take Grate with you to find the right Pot. Can’t tell you how many combinations we had to try before finding the right fit.
We used the Terra Cotta Chicken to cover top hole and hold in the heat. Once it started to smoke, we placed Meat Thermometer in top hole until it topped 190 degrees, so we knew we had a hot Oven.
Not gonna lie. It felt amazing to see Pots smoking for the first time. And watching the Temperature Gauge rise over the top.
Before moving on to the Pulled Pork Recipe, here are some general Pros and Cons:
PROS
– Smoker is electric and environmentally friendly. We only had to replace Wood Chips once, at the beginning (to get sufficient amount). After that, it did aromatic wood cooking with very little actual clouds of smoke. The Wood Chunks worked (sort of) like smokeless incense, while the smaller Chips seemed to smoke better. If you want more constant smoke, try adding Ceramic Charcoal and replenish wet Wood Chunks every hour or so, as needed.
Here is next day “Autopsy” photo of inside of Smoker. After 11 hours of smoking, Wood Chunks are still intact. Looks like they’d be good to go for another 10 hours. We do not recommend using them again, as they may have juice residue.
– It is easy to use as Slow Cooker, would be very difficult to overcook Meat. At least with our sized Smoker. It you build smaller one with 12″ Grate, your Smoker is likely get much hotter, so you may have to adjust heat accordingly.
-The Flavor- This is real deal Wood Smoking technique. Food came out tasting great. If you don’t like the flavor of coal, it is even better the the Giant Egg, which uses Charcoal.
– Cost: The $77.38 is less than you would spend for one Smoked HoneyBaked Ham. Smoke two DIY Hams and you have already saved money.
CONS
– The Lid can get a bit hot, awkward and heavy (our Pot weighs over 25 lbs). There are no handles so use Oven Mitts to pick up Lid. Be careful to clear it above the Meat, as to not knock it away. Once again, if you build a smaller 12″ Grate model, Lid should be lighter to handle. Once you get Recipes (and curiosity) down, You can do no-peek cooking for hours at a time.
– Smoker is for Low and Slow BBQ Only. Not for Grilling. One advantage of the Giant Egg is that it cooks at extreme heats as well as low temps. This Ceramic Smoker cannot replace your regular Grill for quick fire Hamburgers and Steaks. It would be next to useless if you are into Vegan Cuisine, which almost always calls for quick Grilling Recipes. (though we may experiment with Smoked Kale Chips). This Smoker is best for Chicken Pieces, Sausages, Roasts and Whole Bird Cooking. It could also used to smoke Fish.
Meat Thermometer does double duty to make sure your Roast reaches proper temperature. Though Pork is technically done at 160 degrees, you want your Roast well done to at least 175 or more. Then Fats will break down and give up the goods.
-Emphasis on Slow. Our 5 lb. Pork Roast took 11 Hours to get well done (and probably could have gone for 3 more). We could normally Smoke a Pork Roast in 4-5 Hours on a regular Charcoal Grill. While experimenting with Smoker, give yourself extra time to be sure your Meat gets fully done. Make alternate back-up plans if you are on deadline for dinner. You can always transfer Meats to finish in oven. Even an hour on the Smoker will impart Natural Wood Flavors that you can’t get from Oven cooking alone, or from Liquid Smoke.
[Consider Smoking your Pork Roast the Day before your party. Refrigerate it after it cools down (1-2 Hours). Then reheat it in foil at 420 degrees in Oven for 40 minutes on day of Party, before pulling Pork.]
RECIPE: CITRUS PULLED PORK (Gluten Free)
Tender and juicy, Citrus Pulled Pork. The smoky aroma is impossible to describe. Remember how Emeril always wanted to create “Smell-a-vision”. TasteeBQ wants to do something similar for the Internet. Maybe he will invent #WebAroma or #WhatTheSmell? so you will be able experience these smells next time.
If you have shopped lately for fresh Ribs, we don’t have to tell you how expensive they can get. Especially if you are feeding a large crowd. Serving Pulled Pork is an affordable alternative. One 5 lb. Roast will render enough meat for about 10- 12 sandwiches. If you are only serving a few (and can afford Ribs) you can also use Smoker to cook them. We will do Rib Recipe soon.
Many Pork Roast Recipes call for the traditional Salt and Sugar Brine. Our Brine uses Orange Juice, which contains enough natural Sugar and Acids to do the Job. Extra Sodium is in the Gluten Free Italian Dressing and Worcestershire Sauce. You can also try this with Apple Juice, Cider and Cloves for the Holidays. Or an Orange Juice/ Lemonade Combo might be nice.
INGREDIENTS-
Pork/Brine
1 5lb. Pork Picnic Shoulder or Butt Roast
1 1/2 Cup Orange Juice
1/3 Cup Gluten Free Italian Dressing
4 Tbsp. POWER BBQ Rub
2 Tbsp. Worcestershire Sauce
Salt & Pepper (if desired)
BBQ Sauce
1 1/2 Cup Orange Juice
2 Tbsp. Apple Cider
2-3 Tbsp. POWER BBQ Rub
1 Tbsp. Molasses or Raw Sugar (if desired)
Place Pork Roast in resealable Bag, with enough Orange Juice Brine to cover. Keep Bag upright and sealed tight in the Refrigerator.
In Large Ziplock, cover Pork Roast with Orange Juice, Italian Dressing, BBQ Rub, Worcestershire Sauce and Salt and Pepper. Shake Well and Refrigerate overnight. May place on Foil or in Bowl in case of leaking.
Note Roast is placed on side to avoid dripping into Pan. We leave bottom unlined so it can absorb smoke for first hour (or so) before juices start to flow.
Next Day- no need to rinse off Brine. Shake off extra liquid and move Roast to Smoker Place Meat on the Grate to the side, to reduce juice dripping into Wood Chips. After 1 to 1-1/2 hours place Foil underneath, leaving Meat open to absorb more smoke.
Roast at 4 hours, juice being released.
After 4 hours, wrap Roast completely in Foil to get it to heat up inside, and catch the oncoming flow of juices.
Completely wrap in Foil during last few hours of cooking, to maintain heat. Smoke will still get in.
Ours Pork Picnic Roast took 11 hours to get done, you may smoke yours for up to 14 hours.
Once done, allow Roast to rest for about and hour. Then pull away!Super simple Gluten Free BBQ Sauce Recipe.
You will have plenty of time to make this simple BBQ Sauce. Heat 1 cup of Orange Juice, mixing in 2 Tbsp. POWER BBQ Rub and 1 Tbsp. Apple Cider Vinegar. Once it boils, reduce to simmer and (you may) add Raw Sugar or Molasses. Stir frequently. Sauce will thicken as it simmers. It will be ready to use in about 15-20 minutes.
First break Pork into chunks. Then use 2 Forks, to shred it to desired consistency.
Once Pork is done let it rest for about an hour. Pull Meat off bone and separate into chunks. Use 2 Forks to shred Pork to desired consistency. Add BBQ Sauce to drench (not drown) Pork. Add a little more BBQ Rub, as well. Stir and let Meat absorb sauce for a least a few minutes. Serve on your favorite Grilled Bread Roll with Coleslaw & Chips.
Pulled Pork is mixed with BBQ Sauce & Rub
RECIPE: GRILLED CABBAGE BROCCOLI COLESLAW
Grilled Cabbage Broccoli Coleslaw is the perfect companion for your Smoked Pulled Pork.
INGREDIENTS:
1 bag Trader Joe’s Broccoli Coleslaw Mix
1 Cup Sliced Yellow Cabbage
1 Half Cup of Gluten Free Mayo
1 Tbsp. Apple Cider
1 Tbsp. POWER BBQ Rub
Salt and Pepper (to taste)
Place Cabbage directly on Grill. Has enough moisture, no need to marinate. Chop afterwards for Coleslaw.
We grilled 1 Cup of sliced Yellow Cabbage. You can put it on Smoker to wilt for 30 Mins. Julienne Cabbage and add to Broccoli Coleslaw Mix with Mayo, Cider, BBQ Rub and salt and Pepper to Taste. Refrigerate for up to 1/2 hour before serving. We topped our Pulled Pork Sandwich with Slaw. Delightful.
One final look at 11 Hour Smoked Citrus Pulled Pork with Grilled Cabbage Broccoli Coleslaw. [Cue “Applause”.]
BONUS VIDEOS
Alton Brown’s original homemade video on How to Make Ceramic Flower Pot Smoker
BBQ ONLINE EXPERT 