Peaches Keen - smoked peaches

Yield: 6 Servings

6 ea Ripe but rirm peaches halved but with peel left on
Oil; preferably walnut
2 tb Raspberry or other fruit vinegar

Prepare the smoker for barbecuing, bringing the temperature to 200 F to 220 F degrees.
Rub the peaches liberally with the oil.
Spoon a teaspoon of vinegar into the cavity of each peach half and transfer them to the smoker. Cook for 35 to 45 minutes, until the peaches are heated through and softened. Remove them from the smoker and serve warm.

Salmon Smoking Marinade ingredients list:

Salmon fillets or steaks.
2 cups of soy or teriyaki sauce.
1 cup of water.
1 cup of white wine, dry.
1/3 cup of sugar.
1/4 cup of non-iodized salt.
1/2 tablespoon of onion powder.
1/2 tablespoon of garlic powder.
1/2 tablespoon of tabasco sauce.

Instructions for Salmon Smoking Marinade:

Combine all ingredients (except the salmon) in a non-metallic container.

Soak salmon overnight (or for at least eight hours).

Drain the salmon on paper towels, then smoke.

Smoked Salmon ingredients list:

5 lbs of salmon.
4 gallons of water.
1 ½ cups of brown sugar.
1 cup of lemon juice.
1 teaspoon of freshly ground black pepper.
5 bay leaves.

Instructions for Smoked Salmon:

Combine the ingredients in large crock pot. Mix thoroughly.

The salmon should be fully submersed during the brining process. A whole fish weighing 3-5 lbs should be brined for about 24 hours. Three-inch thick steaks should be brined for about 12 hours.

Remove the salmon from the brine and wash; then hand dry.

For a whole fish, smoke for 8 hours at 180°. For steaks, smoke at 180° for 5 hours.

Harley Davidson Cafe Harley Hog Sandwich

Source: Harley Davidson Cafe - New York City, NY

1 (6 to 8 lb.) boneless pork butt, tied
12 large round rolls

Rub
1 C. kosher salt
1 C. coarsely-ground black pepper
1 C. sweet Hungarian paprika
2 C. hickory wood chips
1 C. apple wood chips

Combine kosher salt, black pepper and paprika. Coat pork butt evenly with mixture, shaking off any excess. Soak wood chips in water 30 minutes.

Place pork butt in smoker on rack at 220ºF for 8 hours, with smoke going for 2 hours. Let cool slightly. Break meat apart with hands.

Hog Sauce
2 large onions, chopped
3 T. vegetable oil
1 T. paprika
1 T. chili powder
1 T. red pepper flakes
1/2 tsp. cayenne pepper
1/2 tsp. ground cumin
42 oz. canned tomatoes with juice
3 C. cider vinegar
13/4 C. catsup
1/2 C. orange juice
1/2 C. dark brown sugar, packed
1/4 C. brown mustard
1 T. salt
1 T. cracked black pepper

Sauté onions in oil in heavy saucepan until translucent. Add spices and cook until fragrant. Add remaining ingredients and cook until mixture is thick and coats back of spoon. Purée sauce and let cool. (Sauce can be made 2 to 3 days in advance and refrigerated.)

Combine pork and sauce (to taste) in heavy saucepan. Cook until heated through. Pile pork on roll. Serve with French fries and cole slaw, if desired.

Apple City Baby Back Ribs and Sauce

CIDER SOAK
1 1/2 cups apple cider or juice
3/4 cup cider vinegar
1/2 onion, minced
1 1/2 tablespoons Worcestershire sauce
1 tablespoon oil
1 teaspoon dried thyme
3 pounds baby back ribs

APPLE RIB RUB:
1/4 cup brown sugar
4 teaspoons onion powder
1 teaspoon ground cinnamon
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon dry thyme

APPLE RIB MOP (optional)
1 1/2 cups apple cider or juice
1/2 cup cider vinegar
4 teaspoons Worcestershire sauce

APPLE CITY SAUCE:
1/4 cup butter
1 medium onion, minced
2 1/2 cups apple juice or cider
2 tablespoons dark molasses
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
2 tablespoons tomato paste
1/2 teaspoon chili powder
1/2 teaspoon cinnamon
1/2 teaspoon salt

The night before you plan to barbecue, combine the soak ingredients in a large lidded jar. Place the slabs or ribs in a plastic bag or shallow dish and pour the marinade over the ribs. Refrigerate them overnight. Prepare the smoker for barbecuing, bringing the temperature to 200 - 220ºF. Remove the ribs from the refrigerator and drain them, discarding the marinade. In a bowl, mix together the dry rub ingredients and pat the ribs with about half the mixture. Let the ribs sit at room temperature for 25 to 30 minutes. If you plan to baste the meat, mix together the cider, vinegar and Worcestershire sauce in a saucepan. Warm over low heat.

Transfer the meat to the smoker. Cook the ribs for approximately 3 hours, turning and basting them with the mop every hour in a wood burning pit, or as appropriate in your style of smoker. About 45 minutes before the ribs are done, brush them with Apple City Sauce and repeat the step shortly before you remove the meat from the smoker. When the slabs are ready, the meat will bend easily between the ribs, and the sauce will be gooey and sticky and caramelized in spots. Allow the slabs to sit for 5-10 minutes before slicing them into individual ribs. Serve with more sauce on the side.

The Sauce: In a heavy saucepan, melt the butter over medium heat. Add the onion and saute for a couple of minutes, until onion is softened. Mix in the remaining ingredients, reduce the heat to low, and cook the mixture until it reduces by about one-quarter, approximately 30 minutes. Stir frequently. Serve the sauce warm.