Over any given weekend during the summer when the weather is beautiful, we will be BBQing or in this case smoking a variety of meats.
My DH has been experimenting with smoking meats since we began our early camping adventures. He started with a Cabela’s Premium Stainless Steel 7-in-1 Cooker/Smoker : Cabela’s. which worked well but the constant ‘feeding’ the coals and controlling the temperature can be tedious. And when you enjoying the day with a few cocktails, who wants soooo much work.
This Christmas, I gave my DH Bradley Digital 4-Rack Electric Smoker | Canadian Tire. It is such a step up and far more predictable and easier to control your ingredients. The machine feeds the ‘wood pucks’ and digitally controls the temperature.
He smoked a pork butt (shoulder), a spatchcock chicken* and I threw in the cob of corn and baking potatoes in the smoker as an experiment.
Smoker Pork with Homemade Pineapple, Apple BBQ Sauce
Mise En Place
- 1 onion, chopped
- 2 cloves garlic, finely grated
- Canola oil
- 1-540 ml can of pineapple chunks
- 1 red pepper, seeded, roasted and peeled
- 1 granny smith apple, peeled and chopped
- zest of lime or lime
- ¼ cup of ketchup
- ½ cup chunky chili sauce
- ½ cup Garden Fresh medium salsa**
- ½ tsp. sriracha
- ½ tsp. onion powder
- ½ cup of brown sugar
- 1 tbsp. Worcestershire sauce
- 1-2 tbsp. of cornstarch
- 1-2 tbsp. of water
- 1 tsp. fresh rosemary, finely chopped
Place enough canola oil to coat the bottom of a sauce pan. Saute chopped onions until it becomes fragrant, then add the finely grated garlic. Saute for 1-2 min. do not burn the garlic. Strain the juice from the canned pineapple chunks and reduce.
Add remaining ingredients except for the cornstarch, water and fresh rosemary. Bring to a boil and reduce to medium-low, simmering for 10-15 minutes until the apples are softened and flavours come together.
Using a potato masher, mash the chunks from the pineapple/apples in the bbq sauce until it is desired consistency. If you like a smoother consistency, use an immersion blender.
To thicken the sauce, mix equal parts cornstarch and water. Slowly add to the sauce and stir.
Serve with pulled pork, chicken or fish.
*Spatchcock is when poultry that has been prepared for roasting or grilling by removing the backbone, and sometimes includes removing the sternum of the bird and flattening it out more fully before cooking. This preparation may also be known as butterflying the bird.
**Using ingredients from my fridge or ‘bottom of the jar’ is something I tend to add to my recipes. This Garden Fresh Medium Salsa was something that I purchased at a discount for a previous dinner and didn’t want to go to waste.
FYI Although there was all this meat being smoked, we didn’t eat this in one sitting. 😉 The chicken leftovers were removed from the bone, chopped and froze and came in really handy for lunch wraps at the trailer.
The Pulled Pork sandwiches were consumed the following day and the BBQ sauce came together very quickly for dinner that night.
The ‘smoked’ corn was……SMOKY, an interesting colour and really well different. I removed the kernels from the cob and froze to be used in a future dish or maybe even a recipe.
Always check out my Instagram @the5oclockrush to see my daily dinners photos.