Trying out different recipes with your gas smoker is one of the most exciting things in the world. You can experiment with fish, chicken, beef and do the same in a hundred different ways.
The nicest thing about smokers is that the dish tastes different and better every time.
No matter how many recipes you learn, they are never enough. So today I will teach you recipes for 5 delicious dishes that you can prepare with your propane smoker.
Tasty, however, does not mean that it is complex and simply not necessarily tasteless.
What I’m trying to say is that I’ll teach you some recipes that will be simple and delicious at the same time.
Well, before you get bored of the unintering intro, here are the recipes of 5 delicious dishes that you can prepare with a propane smoker.
Reverse Sear Steak
- preparation time: none
- Cooking time: Around 1 hour
- Temperature:105-135 ° C for cooking, 250 ° C for grilling
- A thick steak in mammoth size (preferably 2 inches).
- Olive oil or ghee
First, you must preheat your gas smoker to about 105-135 ° C. Before you start burning the steak, make sure that the steak gradually reaches the desired internal temperature. This reduces the stress on the meat fibers and the protein loses moisture. Then you must saturate the steak with ghee or olive oil (preferably olive oil).
After saturation, put the steak in the gas smoker. Get some rest, because it will take some time to warm up.
Just before the steak reaches its preferred internal temperature, you need to raise the temperature of your gas grill to around 250 ° C. When the temperature is reached, you must remove the plate and dry the steak with a towel.
You can spice it up as you like before putting it back on the hot grill. Remember that you only do this for the color because your steak has already been cooked.
Let the steak cool for 5-10 minutes before serving it on a plate.
Beer cans Hünchen
- preparation timeIf you want to salt the chicken you have to start the night before.
- Cooking time: 45-60 min
- temperature160-180 ° C
- 1 whole chicken (3-4 pounds)
- Butter or olive oil
- Dry rubbing / Harissa
Preheat your propane smoker to 160-180 ° C. At the same time rub the whole chicken with butter or olive oil. Then brush the entire surface of the chicken with your favorite spice mixture. If you like Mediterranean food, you can use Harissa anywhere on the chicken.
Then you have to crack a beer and pour half of it on the chicken. Then rub the remaining harissa over the whole chicken.
Then put the chicken standing on the tin in the preheated smoker. When you reach the inside temperature of 83 ° C, remove the chicken from the grill. Before you continue to drive the knife into the chicken, give the poor soul (although dead) 10 minutes to cool down.
You can serve this with salad or cooked vegetables.
- preparation time: 4-8 hours
- cooking time: 30-45 minutes
- temperature: 135-160 ° C
- The6 quails
- A considerable amount of saline solution (preferably 1 liter) from a bucket of olives.
- poultry shears
First you have to pull the spine out of the quail and then push the quail down. After that you can put your taste buds into work and check if they have the saltiness of the ocean, and if so, you would need to refrigerate the quail for 8 hours in the fridge. However, if it tastes saltier than the sea water, you would only need to chill the quails for 4 hours.
Enough preparation! Now comes the cooking part. You have to drive the smoker to 135-160 ° C. Leave the quails in the smoker for about 35 to 40 minutes until the thigh temperature reaches 83 ° C.
Set it aside for 5 minutes before serving it on a plate.
Cedar plank salmon
- preparation time: 1-1½ hours a day (but you must immerse the cedar plank in the water the day before)
- cooking time: 45-60 min
- temperature: 135-160 ° C
- Fillet portions of salmon (preferably 2 pounds)
- Peeled lemon slices
- Ingredients for glaze
- ⅓ cup of olive oil
- 1 ½ tablespoon of apple cider vinegar
- 1 tablespoon of chopped fresh ginger
- 1 tablespoon of grated garlic
- ¼ cup of finely chopped spring onion
- ⅓ cup of soybean sauce
You have to mix the glaze ingredients in a bowl. Then add the salmon meat to the glaze for one hour and marinate.
Then warm your smoker to 135-160 ° C. Next, put the soaked salmon on the cedar plank and spread a slice of lemon over the salmon. Leave the cedar plank in the smoker for about 45-60 minutes.
When the internal temperature of your salmon reaches 60 ° C, your cedar plank salmon is ready to serve.
Smoked italian sausage
- Preparation time: none
- Cooking time: 1 hour 10 minutes
- Temperature: 105-135 ° C
- Italian sausage
- olive oil
Pre-heat your smoker to 105-135 ° C. Then rub the sausages with olive oil. When you’re done rubbing, put the sausage in the smoker.
Give it an hour, and then your smoked Italian sausage is ready for carving and serving.
Yes, finished with these five! I’m sure after reading all these recipes, it has become impossible for you to try these delicious dishes on your own smoker. So, what are you waiting for? Get your gas smoker out and start cooking.
If you have questions about the recipes, you can ask the questions in the comments. We’ll get back to you. OK?