Smoking with wood chips Iqaluit NU
Arctic Bay, NU
Smoking with wood chips
(NC)-Canadians love their gas barbecues, but grilling with hardwood is a time-honoured tradition and yields tender, flavourful results. With a propane smoker and wood chips, backyard chefs can taste the smokey flavour of wood and cook with the convenience of gas. Here is a simple recipe that will have your guest's mouths watering.
Smoked Prime Rib of Beef
Preparation Time 0:05
5-10 lbs prime rib of beef, rolled and tied
5 cloves garlic, slivered
6 tablespoon Dijon mustard
2 tablespoon fresh thyme, chopped
1 tablespoon freshly ground black pepper 2 cups mesquite or alder wood chips
Cut garlic cloves into slivers and insert into the roast. Combine the Dijon mustard, thyme and pepper and spread mixture over the roast. Soak wood chips in water for a minimum of one hour, before starting the smoker. Place an even layer of soaked chips in the smoker box, and place the box on the supports. Fill water bowl half way with desired flavouring liquid. This recipe works very well with red wine and water mixed 50/50. Ensure that fluid level is maintained throughout cooking.
Light the smoker, and when the smoker it has reached 220°F-250°F (105°C-120°C) place the roast on a rack in the middle of the cabinet. Cook roast for 3.5hrs - 5.5hrs or approximately 1/2 hr per pound. The roast should be checked for doneness with a meat thermometer to ensure internal temperature of 140°F (60°C) (medium rare).
To adjust the level of smoke flavour in the meat, vary the amount of wood chips used throughout the cooking time.
More great recipes are available online at www.grillpro.com.