Turn your grill into a backyard smokehouse

Extend the grilling season just a bit and enjoy some smoky favorites.
SPECIAL TO THE VINDICATOR
AVERY ISLAND, La. -- Sizzling flames on a grill and the familiar aroma of a barbecue are welcome signs that it's still grilling season. Smoking meats, a great alternative to the basic cookout, is just as much fun for the outdoor cooking aficionado as it is for the weekend backyard griller.
Smoking meats is a relatively simple technique that can be performed in the comfort of your own backyard, and the end result will make it seem as though you're an expert grill master. Here are the simple steps to enjoying smoked meat:
Select wood chips for the flavor you desire, such as mesquite or hickory
Soak wood chips in water, at least 30 minutes, before smoking
After preheating the grill to high or preparing the charcoals, drain the woodchips and place in a smoker box or aluminum pan
Cover the grill after placing the meat of your choice on the rack
During the process be sure to add new chips as needed, open the grill only as necessary and maintain the grill's low heat to achieve the optimal smokiness
Good stuff
Ribs are an all-American barbecue staple, and can be prepared in a number of ways. Smokehouse Ribs are spiced up with a marinade that blends the traditional ingredients of brown sugar and garlic powder, with a hearty splash of Tabasco chipotle pepper sauce. Slow smoking the ribs makes the meat both flavorful and tender and is sure to keep everyone coming back for more.
If you're in the mood for beef but wish to shake things up a bit from the typical burgers and steaks, try your hand at Chili Beef Brisket. In this mouthwatering recipe, the flavorful brisket is coated with a zesty mop sauce that is infused with Worcestershire sauce and original Tabasco pepper sauce. Kaiser rolls are optional, so you can slice the brisket for a hearty sandwich or serve larger portions for a main dish -- it's perfect for lunch or dinner.
For seafood lovers or those looking for a lighter meal, Spicy Smoked Salmon is the perfect option. A rub of flavorful spices, along with a dash of original Tabasco pepper sauce, adds a spicy twist to this classic. Serve it with a side salad and grilled vegetables for a deliciously fresh meal!
You don't have to venture to a local restaurant or specialty shop to enjoy the savory flavor of smoked meats. By smoking them yourself, you can easily turn your backyard barbecue into your own personal smokehouse.
SMOKEHOUSE RIBS
2racks pork spareribs, about 6 pounds
1/2cup orange juice
1/4cup ketchup
2tablespoons brown sugar
2tablespoons Tabasco chipotle pepper sauce
2tablespoons lime juice
1/2teaspoon garlic powder
1/2teaspoon salt
5cups hardwood chips, such as mesquite or hickory
Trim ribs, removing any fat or membrane. Combine orange juice, ketchup, brown sugar, Tabasco chipotle sauce, lime juice, garlic powder and salt in small bowl; mix well. Place ribs in shallow glass dish; brush both sides with chipotle mixture. Cover; refrigerate at least 1 hour.
Soak wood chips in water, at least 30 minutes before smoking.*
Place ribs, bone-side down, on grill rack. Cover grill; smoke ribs 2 to 21/2 hours or until ribs are tender, basting with remaining chipotle mixture after 45 minutes. Add 1/2 cup wood chips after 45 minutes and if using charcoal, add more coals as necessary.
When ribs are fully cooked, meat will shrink back about 1/4 inch from the bone and you'll be able to move the bones back and forth without much resistance.
Cut ribs into serving-size portions.
Makes about 8 servings.
*If using gas grill:
Preheat gas grill to high. Drain wood chips; place chips in smoker box or place in a 4 x 4-inch aluminum-foil pan. Place smoker box or foil pan on briquettes on one end of grill. Reduce grill temperature to low.
If using charcoal:
Prepare coals. Drain wood chips; place chips in smoker box or place in a 4 x 4-inch aluminum-foil pan. Carefully push coals to one side and place smoker box or foil pan on opposite side of coals.
CHILI BEEF BRISKETBrisket:
3tablespoons chili powder
1tablespoon coarse salt
1tablespoon brown sugar
2teaspoons original Tabasco pepper sauce
1teaspoon oregano leaves
1teaspoon ground cumin
1(5-pound) beef brisket
Spicy Mop Sauce:
1cup ketchup
2tablespoons brown sugar
2tablespoons Worcestershire sauce
2tablespoons cider vinegar
1tablespoon Dijon mustard
11/2teaspoons original Tabasco pepper sauce
6cups hardwood chips, such as mesquite or hickory
Kaiser rolls, optional
Combine chili powder, salt, brown sugar, Tabasco sauce, oregano and cumin in medium bowl until well mixed. Place brisket in 12 x 8-inch baking dish. Spread mixture on both sides of brisket. Cover; refrigerate a least 1 hour.
Meanwhile to prepare mop sauce, combine ketchup, brown sugar, Worcestershire sauce, vinegar, mustard and Tabasco sauce in medium bowl until well mixed.
Soak wood chips in water, at least 30 minutes, before smoking.*
Place brisket fat-side up in foil pan. Set aside 1/2 cup mop sauce. Brush both sides of brisket with remaining mop sauce. Place on grill away from heat; cover grill. Smoke brisket about 4 hours or until instant-read thermometer reads 160 degrees in thickest part of brisket. Baste brisket with mop sauce every hour. Add 1/2 cup wood chips every hour and additional charcoal as necessary, if using.
Remove brisket to cutting board; let stand 10 minutes.
Cut brisket, against the grain, into thin slices. Toss with reserved 1/2 cup mop sauce.
Serve sliced brisket and mop sauce on Kaiser rolls, if desired.
Makes 10 servings.
*If using gas grill:
Preheat gas grill to high. Drain wood chips; place chips in smoker box or place in a 4 x 4-inch aluminum-foil pan. Place smoker box or foil pan on briquettes on one end of grill. Reduce grill temperature to low.
If using charcoal:
Prepare coals. Drain wood chips; place chips in smoker box or place in a 4 x 4-inch aluminum-foil pan. Carefully push coals to one side and place smoker box or foil pan on opposite side of coals.
SPICY SMOKED SALMON
1(2-pound) salmon fillet with skin, about 1-inch thick
2teaspoons original Tabasco pepper sauce, divided
1/4cup coarse salt
1/4cup packed brown sugar
1teaspoon garlic powder
4cups hardwood chips, such as mesquite or hickory
Lemon wedges
Italian parsley sprigs
Remove small pin bones from salmon. Brush salmon with 1 teaspoon Tabasco sauce.
Combine salt, brown sugar and garlic powder in small bowl. Sprinkle mixture on both sides of salmon. Cover; refrigerate at least 6 hours or overnight.
Soak wood chips in water, at least 30 minutes, before smoking.*
Rinse salmon under cold water. Cut piece of foil 1 inch longer than salmon. Grease foil. With fork, poke holes in about 6 places. Place salmon, skin-side down, on foil. Brush top of salmon with remaining 1 teaspoon Tabasco sauce.
Place foil with salmon on grill rack. Cover grill; smoke 25 to 30 minutes, until salmon is firm and fish flakes easily with fork. An instant-read thermometer should read 140 degrees in thickest part of salmon. Add 1/2 cup wood chips after 15 minutes of smoking, if necessary.
To serve, carefully invert salmon onto serving platter. Peel off foil; discard skin. Carefully invert salmon. Garnish with lemon wedges and parsley sprigs.
Makes 6 servings (12 appetizer servings).
*If using gas grill:
Preheat gas grill to high. Drain wood chips; place chips in smoker box or place in a 4 x 4-inch aluminum-foil pan. Place smoker box or foil pan on briquettes on one end of grill. Reduce grill temperature to low.
If using charcoal:
Prepare coals. Drain wood chips; place chips in smoker box or place in a 4 x 4-inch aluminum-foil pan. Carefully push coals to one side and place smoker box or foil pan on opposite side of coals.
The Tabasco marks, bottle and label designs are registered trademarks and servicemarks exclusively of McIlhenny Company, Avery Island, LA 70513. http://www.tabasco.com and Tabasco Country Store (800) 634-9599