Memorial Day “Smokeout”











FANFOOD – On The Menu:


Serves 12+


Here is a tried and true menu that really shows off your smoker skills.

This year, Memorial Day is officially observed on Monday, May 27, 2013.

If the spring has been cool and rainy, Memorial Day weekend is the time when the weather turns noticeably warmer and drier, affording great opportunities for families, neighbors and friends to really come out and shine in the great outdoors!

Here is a perfect menu for you to prepare for them!




Memorial Day “Smokeout” BBQ

On the Menu:


Classic Deviled Eggs
John’s Smoked Brisket
Smoked Baked Beans
Smoked Asparagus wrapped in Bacon
Grilled Corn on the Cob
Grilled Stuffed Bananas




Clasic Deviled Eggs


6 hard-cooked eggs, peeled and cut lengthwise
¼ cup Light Mayonnaise or Salad Dressing
½ teaspoon dry ground mustard
½ teaspoon white vinegar
1/8 teaspoon salt
¼ teaspoon ground black pepper
Paprika for garnish



Place the eggs into a pot large enough to hold them comfortably. You don’t want the eggs to be so tight together during cooking that they bump into each other and crack prematurely. Often, 1 or 2 eggs will crack during boiling, peel very badly, or not have a nicely centered yolk. Plan ahead and cook a couple of extras.

Next, fill your pot with cold water, enough to cover the eggs by about an inch. Add 1 teaspoon of salt to raise the boiling point and help your eggs cook faster. Cover the pot with a tight fitting lid, set your pot on the stove and turn the burner to high. If your stove burners are especially hot or if you have a gas stove, you may want to keep the temperature just a notch from the highest setting so that the eggs don’t bump and jostle around as much while the water heats up. Every time the eggs collide with each other increases the chances of one of the eggs cracking. Plan for about 6 minutes to bring the pot to boiling. Check progress often, and remember you should never leave pots unattended on the stove.

You need to watch the pot carefully when it is close to the boiling point. As soon as you get big bubbles and steam, take the pot off of the burner and move it to a burner that’s turned off. You don’t need to boil the water hard to get those eggs cooked. If you allow the eggs to churn around in a pot of boiling water for several minutes, this toughens the egg white considerably, making the white hard and rubbery. Egg white solidifies between 140º F and 149º F, and the yolk coagulates between 149º F and 157º F, much less than the boiling point of water (212º F). So, the trick is to let the water come to a full boil, then take the pot off of the burner at that moment.

After you have moved the pot, add 1 tablespoon of vinegar over the water and eggs. (This will help make your eggs easier to peel.) No stirring is necessary.

The eggs must first be cooled before they can be peeled. The key here is to cool the eggs quickly. Why? It is the best way to prevent that greenish ring from forming around the yolk. The green color results from the chemical reaction of iron in the egg yolk with sulfur found in the egg white. When an egg is heated, these two combine to make greeny-gray ferrous sulfide and smelly hydrogen sulfide gas.

Rapidly cooling the eggs minimizes this natural chemical reaction.

The best way to cool the eggs is by placing them in a bowl of ice water. Leave the eggs to cool for about 20 minutes.

Take the egg and give it a few gentle taps on a hard surface. If you tap too hard, you can accidentally smack the whole egg in half, so be careful. Gently, keep tapping the egg until the shell is fractured-looking all over. The shell will look very broken but you will start to see a whitish membrane underneath still holding the shell in place.

Next, place the cracked egg back into your cooling water. Allow the egg to sit for an additional 10 minutes or so. This will let some water seep under the shells to aid peeling. Add the eggs back to the water when you’re finished with each one, and by the time you’ve cracked them all, you can get back to starting to peel the first one you cracked.

Now, take the egg at this point and roll it between your palms. The shell and the membrane may even slip off easily at this point. If the shell is a bit stubborn however, it often helps to do this part under cold running water from the tap. Hold the egg in your hands under the running water while you ease the shell off. You may need to gently start the process off by picking a small bit of shell off with your fingernail. Then the egg shells should slip off perfectly. You will be rewarded with a plateful of perfectly round, smooth eggs!

Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.

Cover lightly with plastic wrap and refrigerate for up to one day before serving.




John’s Smoked Brisket


Brisket Rub


4 tablespoons kosher salt
2 tablespoon coarse ground black pepper
4 teaspoons brown sugar
4 teaspoons sweet paprika
2 teaspoon mild chili powder
2 teaspoon onion powder
2 teaspoon dried oregano
2 teaspoon ground cumin
1 teaspoon garlic powder

Brisket Mop


1 bottle of apple beer
1 cup of cider vinegar
½ cup vegetable oil
2 tablespoons of Louisiana Hot Sauce
2 teaspoons cumin
2 teaspoons coarse ground black pepper
2 teaspoons crushed oregano
1 teaspoons chili powder

Brisket Wrap


Beef Stock
Apple Juice
Mop Sauce
Brown Sugar


There are a few simple steps to producing tasty brisket on the smoker: procuring the proper hunk-o-cow flesh (a full packer cut brisket point/deckle and flat with intact fat cap), clean burning fire, moderate application of wood smoke and the rub of your preference.

I typically smoke a full packer cut briskets in the 250*F-275*F range, but rarely check temperatures. I start fat side up and flip twice during the cook because I want to finish fat side up—so as to maximize fatty crusty bark.

Get a good meat therm that you can leave in while cooking. At 160, wrap in foil add a little wrap sauce. When it hits 175, start checking it. stick a skewer in it, when it slides in like butter, its ready. It can happen at 170, it can happen at 195, or anywhere between. Hint: you can do this inside in your oven.

If it was “falling apart at the corner” and dry I will guess you went too far. Keep wrapped and place in a clean cooler for over an hour and up to three.

The old texas gurus can pick a brisket up and tell when its ready by how it flops around on the end of a fork. A two-tined meat fork should slide easily into the brisket, and the flesh itself should have a slight wobble (I call it the wabba wabba) when poked. Plan on 1 ½ Hours per Pound.




Smoked Baked Beans

This recipe is for a 1 gallon can of Bush’s Baked Beans. Cut it half if you can’t handle this much. Can be made a day ahead and re-heated. just keep it slow and low.



1 Gallon of Baked Beans
1 lb. of Bacon
4 Jalapeno Peppers
1 large Sweet Onion
1/2 – 1 cup of Brown Sugar (depending on your taste)


Dice the Bacon, Peppers and Onion. (if you like it Hot, leave the seeds and veins in the Peppers)

Render the Bacon in a large skillet until not quite crispy.

Add the Peppers and Onions right into the Bacon with the Bacon Grease and Sautee them until the Onions are translucent.

Add everything into the Beans and put in a large disposable Aluminum Pan.

Stir in 1/2 cup to 1 cup of Brown Sugar (depending on how hot those Peppers are).

lay strips of Bacon across the top just to add a little more PORK!!!

Put on Smoker at 250-300 and let them get some smoke on them. An hour or 2 is usually good enough.

Stir them on occasion so all the beans get smoke.




Smoked Asparagus wrapped in Bacon

When it comes to asparagus, folks like it every way from crisp to fork-tender. You can go either way with this recipe by adjusting your smoke time. I recommend shaving 30 minutes off of the total cooking time if you want a crisp result. Bacon makes everything better and this recipe is no exception. The French dressing gives this dish a unique and tangy flavor. serves 6



1 1/2 lbs. fresh asparagus
1/2 lb. bacon
1 (16 oz.) bottle French dressing


Wash asparagus and cut the bottom two inches off each stalk.
Divide into 6 bundles.
Wrap each bundle securely with a slice of bacon.
Place in a 12-inch square disposable aluminum foil pan.
Pour dressing over and cover with aluminum foil.
Refrigerate and marinate for 4 hours.

Preheat smoker to 250°F.
Remove asparagus from refrigerator and discard the marinade.
Re-cover with aluminum foil and pierce foil with a fork in center and three other places.
Place pan on middle rack of smoker and smoke for 45 minutes.
Asparagus should be fork-tender.
Add one small handful of wood chips to smoker and smoke asparagus for an additional 45 minutes, if you prefer it to be more tender.

Remove from marinade and serve.



Grilled Corn on the Cob


Nothing beats grilled Corn on the Cob. Grilling them in the husks makes for nice presentation, but is very messy.  you can try smoking them or par cooking in boiling water and finishing them on the grill. Either way, I love serving the corn OFF the cob and mixed in a big bowl with basil butter after I grill them.


Basil Butter:


2 sticks unsalted butter, at room temperature
1/2 cup basil leaves, plus more for garnish
Salt and freshly ground black pepper
Sliced scallions, and whole basil leaves for garnish


Combine the butter and basil in a food processor and process until smooth,
season with salt and pepper, to taste, and pulse a few more times.

Scrape into a small bowl.


Grilling the Corn:

Heat the grill to medium.

Pull the outer husks down the ear to the base.

Strip away the silk from each ear of corn by hand.

Fold husks back into place,

place the ears of corn in a large bowl of cold water
with 1 tablespoon of salt for 10 minutes.

Remove corn from water and shake off excess.

Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife.




Grilled Stuffed Bananas

Bananas are great cooked on the grill, especially stuffed with chocolate. The chocolate melts as the fruit roast, and the result is an irresistibly gooey mixture.



4 medium-large ripe bananas, unpeeled
5 oz. milk chocolate
whipped cream


slice through each banana lengthwise, cutting through the flesh, but without cutting or tearing the bottom layer of skin.
stuff each banana with about 6 squares of chocolate and then wrap in foil.

place banana parcels over medium-hot coals and leave for about 10 minutes. long enough to melt the chocolate and lightly cook the bananas. They will be soft and lightly caramelized in texture and flavor.

unwrap the foil from each banana and place in bowls, skin and all.

Serve immediately, with a dollop of whipped cream.



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