Cajun injector electric Smoker Product Features

!±8± Cajun injector electric Smoker Product Features

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Cajun injector electric Smoker Product Features

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How to Cook Rump Roast

!±8± How to Cook Rump Roast

Also known as rump steak or round steak, rump roast refers to a special beef cut that is commonly used in tasty and delectable dishes because it is tough and the meat lacks fat. One of the most effective ways of learning how to cook rump roast is by following the steps and instructions in different recipes. Below are some of the simplest and easy-to-prepare rump roast recipes that you can consider is you want to serve delicious and enticing meals.

Spicy Italian Rump Roast

This delectable and tasty delicacy uses key ingredients like two cans of tomato sauce and three pounds rump roast. To make this delicacy flavorful, add a package of Italian spaghetti seasoning mix and 16 ounce Ragu Sauce in the ingredients. Aside from the mentioned ingredients, you will need ½ cup diced onions and ½ teaspoon garlic salt.

Place the meat in crockpot and season with garlic salt. Mix all the ingredients except onions in a separate bowl. Top the meat with the onions. Pour the mixture into crockpot. Cook the dish for half day if you prefer to use the low setting. If you prefer the high setting, you can cook it for four hours to six hours. Serve over a cup of rice or a cup of pasta.

Baked Rump Roast

The ingredients in this enticing and easy-to-serve recipe are four pounds rump roast, three tablespoons vinegar and a can of French onion soup. Put the meat in a baking pan. Pour the vinegar over the meat and place the dish inside an oven that was preheated to 350 degrees Fahrenheit. Cook for an hour. Pour the onion soup in the pan and return the dish to the oven. Bake for three hours and season with ¼ teaspoon salt and pepper.

Sirloin Tip

If you do not have ample time to serve a delicious and special dish to your family, you can try the Sirloin Tip recipe. The ingredients in this delicacy are five pounds of roast, a pack of dried onion soup mix, ¼ cup mustard and ¼ cup water. To begin with, wash the meat and pat dry. Brush the meat with mustard. Be sure that all the sides of the meat were brushed with mustard to improve its flavor. Drizzle the meat with the onion soup mix. Roll the meat in an aluminum foil. Grill the meat over medium heat for two hours to two and a half hour.

How to Cook Rump Roast

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How to Make the Best Marinated Grilled Shrimp

!±8± How to Make the Best Marinated Grilled Shrimp

If you want to make the best Marinated Grilled Shrimp, here are some easy tips to follow.

Many people ask the question, "How do I marinade shrimp?"

It's quite simple really. You need to first find a recipe for a Grilled Shrimp Marinade. There are so many recipes available. You just need to find the best marinated grilled shrimp recipes to suit your taste.

Although many recipes are specified for marinated grilled shrimp, you can use any Shrimp Marinade recipe and grill it, pan-fry it, or bake it. Just because the recipes call for grilling the shrimp you don't always have to follow that. You can use en electric indoor grill like the George Forman or bake the marinated shrimp in the oven. Pan-frying the marinated shrimp is another option. Especially on rainy days!

Easy Steps For the Best Marinated Grilled Shrimp

1. Purchase Raw fresh or Frozen Shrimp. For grilling purposes, I recommend Large or Extra-Large Shrimp. It is best not to buy pre-cooked shrimp because you are going to be cooking it again on the grill. Raw shrimp takes only minutes to cook. For the best results, and too avoid chewy shrimp, always start with Raw Shrimp.

2. Clean and Devein Shrimp - this is assuming you bought shrimp in the shell. (If you bought shelled-deveined shrimp, skip this step.) Under cold running water, remove outer shell and legs. Leave tail in tact. Make a small slice along the center back of the shrimp and with the tip of your knife, gently remove the black vein. Rinse shrimp and set into clean bowl. Repeat until all shrimp are done.

3. Drain any excess water from bowl of cleaned shrimp. Pat dry with paper towels to soak up any excess water remaining on shrimp.

4. Cover and refrigerate shrimp until ready to marinade

5. Choose your favorite Marinated Grilled Shrimp Recipe

6. Prepare Shrimp Marinade ingredients according to recipe

7. Remove shrimp from fridge, uncover, pour marinade over shrimp and stir shrimp to coat completely. Recover tightly and return to fridge.

8. Marinade approx. 1 hour or follow recipe instructions for best results.

9. When marinade time is almost complete, pre-heat grill to a medium - high heat.

10. Skewer shrimp or place in grilling basket, grill according to recipes instructions and enjoy the Best Marinated Grilled Shrimp ever!

Here are a few simple Marinades for Grilled Shrimp:

1/4 c. olive oil
1/4 c. dry white wine
1 tbsp. minced dry onion
1/2 tsp. dried basil (1 tsp. if fresh)
1/2 tsp. dried rosemary
1/4 tsp. pepper

Place 1 pound raw shelled shrimp in re-closable plastic bag or container with tight lid, add marinade. Close, refrigerate 2-4 hours. Drain marinade. Thread shrimp onto pre-soaked skewers. Grill over hot coals 6-10 minutes. Brush often with reserved marinade.

1 c. dry white wine
1 c. olive oil
1/2 tsp. chopped basil
1 tbsp. coarse black pepper
1/2 tsp. cajun spice (optional)
1 lb lg. raw shrimp, peeled, deveined (leave on tails)
Thin lemon slices

Mix marinade in shallow bowl, add shrimp, cover, refrigerate for at least 3 hours, turning occasionally. Set grill on high heat. Skewer shrimp and lemon slices on bamboo skewers, alternating each. Grill until shrimp just become opaque. Baste occasionally with leftover marinade. Grill approx.
3 minutes per side.

If you want really fast and easy shrimp marinade, purchase a bottle of pre-made seafood marinade. My favorites are Lawry's Tequila Lime or Caribbean Jerk. You can find them at your local grocery store. Marinade the raw shrimp for approx. 1 hour before grilling.

How to Make the Best Marinated Grilled Shrimp

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!±8± La Caja China Model #1"Aluminum"

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Post Date : Dec 10, 2011 03:49:20 | N/A

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Char-Broil The Big Easy Oil-Less Infrared Turkey Fryer

!±8± Char-Broil The Big Easy Oil-Less Infrared Turkey Fryer

Brand : Char-Broil | Rate : | Price : $149.99
Post Date : Dec 06, 2011 10:07:19 | Usually ships in 2-3 business days

Char-Broil The Big Easy Oil-Less Infrared Turkey Fryer

The Char Broil Big Easy Oil-Less Infared Turkey Fryer represents the next step forward in utilizing infared style cooking. This patented technology takes the mess and hassle out of cooking a perfect turkey (up to 16 lbs.) or other large cut of meat (chickens, pork tenderloings, or beef roasts). With no hot cooking oil to purchase, splatter, or dispose of, the Char Broil Big Easy is the delcious, safe and easy alternative to oil-fried turkey. Cooking is done inside a double-wall cylindrical cooking chamber powered by a fullly enclosed, propane burner. Char Broil's patented Heat Wave infard technology delivers juicy, crisp, flavorful results every time. Your favorite marinades can be injected and even dry rubs and sauces can be used for added flavor.

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Deep Fried Turkey Indoors Masterbuilt Cooking Made Simple

!±8± Deep Fried Turkey Indoors Masterbuilt Cooking Made Simple

Deep fry a turkey on the Butterball Indoor Electric Turkey Fryer by Masterbuilt From Start to Finish

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How To Smoke a Pork Shoulder

!±8± How To Smoke a Pork Shoulder

Preparation:

I usually try to purchase a pork shoulder that weighs about 8 pounds. I have found
that larger shoulders are a little bit harder to smoke because the outer meat will dry
out before the inner meat is done if a good mop is not used to keep the shoulder
moist.

The night before you are going to smoke the shoulder, apply a thin layer of mustard
to the pork shoulder. This will create a paste that the rub will stick to. The next step
is to apply a rub. There are many great rub recipes out there, and you can find a
few at my website. Below is a rub recipe I use quite often.

Ingredients:

3-Tbsp Tony's or comparable cajun seasoning

4-Tbsp Turbinado brown sugar (this type of sugar will burn at a higher temperature
than regular brown sugar)

1/2-Tsp Paprika

1/4-Tsp Cumin

1/4 Tsp Garlic Powder

1/4 Tsp Onion Powder

1/4 Tsp Salt

Instructions:

I usually mix and store all ingredients in an empty seasoning container.

Tips: If you need more, just double the recipe

After you rub the shoulder down with mustard, completely coat the shoulder with
the rub. I have found that it helps to pat the rub into the shoulder to make it stick
better.

Wrap the shoulder in plastic wrap, and refrigerate over night.

Take the shoulder out of the fridge about 1 hour before you are going to put it on
the smoker. This will bring the pork shoulder's temperature down to room
temperature.

Cooking:

When the pit reaches operating temp, I smoke at 225 F, place the shoulder on the
pit and let it smoke for about one hour, fat side up.

Next, apply a good mop to the shoulder. Keep the outside of the shoulder moist
while smoking by applying the mop about every 45 minutes or so, but be careful
not to open the pit too much because the temperature will drop and you will have to
cook longer.

Here is a mop recipe:

Ingredients:

1 Cup beef broth

1 1/3 cups water

3/4 cup Worchestershire sauce

1/2 cup cider vinegar

1/3 cup canola oil or vegetable oil

1 teaspoon dry mustard

1teaspoon garlic powder

1 teaspoon red pepper

Instructions:

1. Mix all ingredients in a pot, and heat over med/low for 20 minutes.

2. Smoke the shoulder for about 1.5 hours per pound, or until the internal
temperature of the thickest portion of the shoulder is between 170-180 F.

I have smoked pork shoulders directly on the pit with no foil for the duration of the
smoking time, and I have wrapped them in foil after they have smoked for 6-7
hours. The wrapping method works well because you can control the moisture level
of the shoulder if the shoulder is sealed in foil. The mop, and the juices create a
very humid environment inside the foil wrapped shoulder, and I think that smoking
a shoulder this way produces excellent results.

Leaving the shoulder on the pit for the duration of the smoking time tends to
produce a firmer, drier crust on the shoulder, but the internal meat is very good.
You will just have to experiment both ways to find out which way you like the most.

Serving:

My favorite way to eat the shoulder is to make pulled pork sandwiches. Smoked
pork shoulders will literally fall apart, and making a pulled pork sandwich is fairly
simple. Shred the smoked pork shoulder with a couple of forks to prepare the meat
for the sandwich. The sandwich basically consists of two hamburger buns, some
good barbeque sauce, the pulled pork, a few onion and pickle slices, and whatever
else you think will taste good.

Pulled pork tacos are also very delicious. First, I heat up a couple flour tortillas.
Next, I sautee onions and bell peppers, and then I put the pork in the tortilla, along
with barbeque sauce and the vegetables.

Enjoy!

How To Smoke a Pork Shoulder

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Cajun Injector Stainless Steel Electric Smoker

!±8± Cajun Injector Stainless Steel Electric Smoker

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Smoky flavor and moist meat every time you smoke. The electric smoker is equipped with state of the art digital technology. Maintains continuous temperature (100° F to 275° F) throughout the cooking process. Includes: Auto shut-off, side access wood pellet chute, 5 stainless steel racks that are perfect for jerky, adjustable door latch, 2 rear wheels, 2 front legs with adjustable height and air damper. Insulated for energy efficiency. Includes food temperature probe, 2 jerky racks, rib/sausage hanger rack, new meat probe temperature display button. Two oven mitts are included. ETL certified. Exterior: Stainless Steel

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!±8± Bene Casa Caja Asadora Large Pit Barbecue Portable Pig Roaster

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How to Find the Best BBQ Smokers

!±8± How to Find the Best BBQ Smokers

Ceramic smokers observing ancient Japanese design, or handmade smokers by David Klose including custom smokers for cook-offs, are telling of the exciting variety of the best BBQ smokers. They may be electric or gas powered, popularly propane, to provide consistent heat; charcoal or wood fired, whether it's wood chips with flavor or wood pellets for clean, efficient burning.

The best BBQ smokers in the low to mid-price range are made to ease the process for inexperienced and low-commitment barbeque cooks. Bar-B-Chef, Big Drum Smoker, Bradley, Brinkman, Camp Chef, Char-Broil, Char-Griller, Masterbuilt, Old Smokey and Weber's Smokey Mountain offer economical smokers doubling as grills or outdoor ovens, all digital operation, thermostatic switching between hot and cold smoking and the Lazy-Q.

The choicest high-end BBQ smokers assure barbeque aficionados, restaurants, chefs and caterers with uncompromising quality. Big Green Egg, Cookshack, J.R. Enterprises, Lang, Klose, Pitts & Spitts, Super Cajun, The Good One, and Traeger Pellet boast heavy duty smoking chambers that last a lifetime, 4 to 6 grill rack refrigerator style smokers, super precise temperature settings, incredible competition smokers. Buy them built inteo concession stands and trailers and you instantly have mobile carts and roadside diners.

The best BBQ smokers provide a myriad advantages to fit your style. Traditional smoke boxes and offset barrel smokers promise genuine homemade textures while meticulous vertical water smokers and upright drum smokers (UDS) guarantee authentic slow-cooked tenderness. Hardwoods like oak, maple, hickory, alder, mesquite, pecan, black walnut, beech and fruit tree woods like apple, cherry and plum are preferred.

How to Find the Best BBQ Smokers

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Grilled Tuna Steak - Recipe That Helps Your Diet

!±8± Grilled Tuna Steak - Recipe That Helps Your Diet

Fish lovers like to enjoy fresh grilled tuna but some of us don't like tuna that much because it might not be the best looking fish. But you should know that eating it would be very healthy. This recipe is different tough, you may not like tuna but you will be lured after preparing it. One thing for sure is that fish doesn't have many fats compared to the meat or beef. Usually fish really does taste like meat once you get to love it. Don't think negatively of tuna, it can really help you in your diet. Here is the recipe for the Grilled Tuna Steak.

Ingredients:

• 1/4 cup olive oil
• 4 teaspoons Old Bay Seasoning
• 2 teaspoons lime juice
• 2 teaspoons lemon juice
• 1 lb tuna steak

Cooking the Food:

1. In a bowl combine olive oil, old bay seasoning, lime juice and lemon juice. Mix the ingredients until all of them are combined together.

2. Once done, pour the mixture over the tuna and marinade it for 20 minutes. Don't leave it unattended. You have to turn the tuna occasionally, so that the marinade is evenly distributed in and out of the fish.

3. Once done, prepare your grill. If you are using an electric grill then turn it on to high and cover the grill. If you are using a common grill, put some coal and burn. Have the coal turn red hot and no black spots should be found because you need the hottest part of the grill. Make sure that the grill is hot and put the tuna in the hottest part of the grill. Sear the tuna every 1 to 2 minutes per side to seal in the juices and strongly gives the flavour.

4. When done, transfer the tuna slightly away from the hottest area. If you are using an electric grill turn to medium or low to lessen the heat. Turn the tuna every 8 to 10 minutes, it depends how thick your tuna is, so if it is thick have a least 2-3 minutes gap.

5. When done put the tuna on a clean plate, and if you like, you can add the old bay seasoning on your tuna. You can also try squeezing fresh lemon on the tuna to bring the flavourful taste of the fish. Prepare some fruit juice or fresh cold water with your fish and have a perfect lunch or dinner.

It sounds simple isn't it? Yep, that is right. It is that simple. If you want to lower your oil intake, you can just lessen the olive oil. This has 52% of protein, and 60% of calories. But if you want to lessen your calorie intake you can even change the tuna steak for another fish that has lower calorie. White fish is one of the healthiest fish that you should eat. So, keep in mind this delicious recipe. You might be able to use it the next time you bought a fresh fish from the market.

Grilled Tuna Steak - Recipe That Helps Your Diet

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Masterbuilt 20070910 30-Inch Electric Smokehouse Smoker, Black

!±8± Masterbuilt 20070910 30-Inch Electric Smokehouse Smoker, Black

Brand : MasterBuilt | Rate : | Price : $173.54
Post Date : Nov 07, 2011 08:57:18 | Usually ships in 24 hours

Known for quality and innovation, Masterbuilt's cooking products set the standard. With a powder-coated steel outer body, Masterbuilt Electric Smokehouse comes with four smoking racks that allow ample room for turkey, sausage, chicken, ham, pork, fish, jerky, vegetables, and more. It is 100° to 275°F thermostatically controlled for a perfect temperature every time. It features a push-button precision digital control panel and an 0-24 hour digital timer with auto shut-off. It offers a safe and convenient side-loading wood tray. This Smoker has 100-percent insulation for energy-efficient cooking.

• 2-1/2-cubic-foot electric smoker with powder-coated steel exterior
• 4 smoking racks; push-button digital control panel; 24-hour timer; auto shut-off
• Thermostat-controlled electric temperature; insulated for energy-efficient cooking
• Air damper; side-loading wood tray; removable drip pan and rear-mounted grease pan
• Measures approximately 19-1/2 by 18-2/7 by 34 inches

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