For a printable copy of the recipes in this section, click here.
Beef Tenderloin (1/2lb. per person)
Marinate and refrigerate the night before cooking. Place the meat on the top rack of the Smoke E Z and allow to smoke for 2 hrs. Baste with a mixture of melted butter and lemon juice to keep the outside of the tenderloin from becoming too dry. Just before serving, remove the smoker from the grill and grill the beef tenderloin over high heat on the kettle grill for about 5 minutes, turning frequently, depending on how done you wish your beef.
If you are cooking for a group that’s fond of garlic, try spearing the tenderloin with slivers of garlic at the beginning if the marinating period.
Marinade:
½ cup olive oil
1 Tbs. garlic pepper
1 Tbs. Worchestershire sauce
1 tsp. hot sauce
Place the beef and all ingredients in a large plastic bag and mix thoroughly. Marinate in the refrigerator overnight, turning occasionally.
Beef Brisket (1/2lb. per person)
Note: You can reduce overall cooking times by pre-cooking items like briskets in the oven inside.
Select a brisket with a good fat cap and liberally salt and pepper all sides. If pre-cooking in the oven, place the brisket on a rack in a large pan so that it lies flat but is elevated above the bottom of the pan. Seal the pan tightly with aluminum foil and bake at 250 degrees for 3 hrs. Transfer the brisket to the Smoke E Z, reserving the juices that are in the bottom of the pan.
Baste the brisket with a sauce made by mixing the reserved juices with your favorite barbeque sauce 50-50. Smoke the brisket with aluminum foil underneath to preserve its moisture. Place on the top position in the Smoke E Z and allow to smoke for 10 hrs at 200-250 degrees.
Pork Ribs ( 7-8 bones per person)
While many would say it’s a sacrilege, I suggest that you boil your ribs before putting them on to smoke. It makes them tender and at the same time renders off some of the fat.
In the water that is used for boiling, pour a dark beer, salt, garlic pepper, and a Tbs. of Worchestershire sauce.
Make sure the water level is sufficient to cover the ribs. Bring to a boil and simmer for one hour. Sprinkle liberally with the All-Purpose Rub (see previous entry) and place on the top position of the Smoke E Z, bone side down. Smoke for 6 hours at 200-250 degrees, turning occasionally. Baste toward the end of the cooking period with your favorite barbeque sauce.
