I have already mentioned that the typical smoky taste depends on the wood used. The meat or fish gets its characteristic flavors in a Barbecue Smoker Grill. But this is only half the truth.
Therefore, in this article, I will go into more detail on the seasoning of meat and fish. The terms "rub", "wet rub" and "mop" play an important role here.
Why the seasoning of the food is crucial?
Anyone who has ever tried chicken breasts without any seasonings can guess what is covered in this section. Spices and herbs make our kitchen interesting and varied today. What would be vegetables or spreads without salt and herbs, for example?
The same is true of the grilled food. Without spices, the meat tastes bland and boring ( which meat is suitable for smoking and grilling ). That's why smoker meat also has a simple principle.
- The meat, spice mixture, and sauces make up most of the aroma.
- The choice of wood and therefore the taste of smoke are rather intended for the aromatic subtleties.
- "Bring (spice) into your life" is, therefore, another rule. Spices are incredibly important to smokers' success and should be used as well.
- If you have not been busy with smoking and you're smoked for a long time, or just started, I can give you a few tips and recipe suggestions in the next few sections on what a spice mixture can look like.
Season with Rub, Wet Rub, and Mopp Meat
In terms of spice mixtures for food, there is one of the other "technical terms" in barbecues. But do not worry, they almost self-explain and are also easy to remember.
Let's go step by step.
A distinction is made between rubs and mops:
- Rubs: are dry spice mixtures, also known as " dry rubs ". Not to be confused with the " Wet Rubs " (marinade), ie moist or liquid seasoning mixtures.
- Mops: These are sauces that are applied to the meat during smoking. This keeps the meat juicy and has a delicious crust.
- How and at what time do you use the rubs and mops, I explain to you below.
Season meat - Instructions & Procedure
The approach to seasoning can be essentially simplified into three steps. The steps are not set in stone, because the process also depends on the nature of the meat and the rub. Who wants to read again briefly: step-by-step instructions (Operation & Handling)
Instructions for seasoning:
- The previously prepared rub is now massaged into the meat. The spices can penetrate into the meat and give this a "basic spice". Then wrap the meat in cling film and refrigerate for at least 8 hours.
- In the course of Smokens, the meat is milled several times with the mop. As described above, this creates a crust that protects against drying out.
- To give the food a more intense flavor and shine, just before the end of smoking (about 10 minutes) the meat is coated with a barbecue sauce. This step is also known as glancing.
My favorite recipes for rubs and mops
I can only understand too well how difficult it is at the beginning to keep track. That's why I'm going to introduce my two favorite recipes for rubs and mops at this point. Both recipes provide universally applicable seasoning mixes that are perfect for every type of meat. For Smoker Grill beginners so absolutely recommended.
Universal - Rub
- Half cup of paprika (noble sweet)
- 3 tablespoons onion powder
- 3 tablespoons of mustard powder
- 1.5 tablespoons of garlic powder
- 1 tbsp basil (dried)
- 1 tbsp ground black pepper
- 1 tbsp salt
- 500ml apple cider vinegar
- 500ml of water
- 1TL garlic powder
- 1tl dried thyme
- 1TL dried rosemary
- 1TL ground, red pepper
- 1TL salt
- 1TL ground, black pepper
- 1TL lemon pepper
- 8 bay leaves
Mix all ingredients together. Store both in a cool dry place. If you are interested in other recipes, or you want more about the types of gas grills you can look around on my website.
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Q. What's the trick to smoking meat?
The ideal approach to smoke is to do it slowly and indirectly, with the addition of wood smoke. If you're using a charcoal grill, create your fire on one side and arrange your meat on the other. When smoking, never place the meat directly over a flame.
Q. What is the best way to smoke meat and fish?
Temperatures of less than 100 degrees Fahrenheit are required; temperatures of less than 80 degrees Fahrenheit are optimal. Cold smoking, like hot smoking, may be done in a box or shed. It may also be done outside by positioning the meat or fish downwind of a smoldering mound of embers. Continue smoking and air drying for the whole day.
Q. Can you smoke meat and fish at the same time?
Answer:- The quick answer is yes, but there are several critical considerations. Fish (particularly entire fish) must be handled with care to allow smoke to permeate. This becomes more difficult if the temperature of your smoker exceeds 92°C or 200°F.
Q. What kind of smoke taste is best for fish?
What exactly is this? Another common option for smoking fish is maple, which imparts a somewhat sweet, smokey taste to your filet! If you like a fruity taste to your fish, milder sweet woods like pecan and apple are also wonderful options. Whiskey barrel chips, which are often made of wood, are another tasty fish accompaniment.
Q. What temperature should smoked fish be kept at?
Cooking and smoking
Cook the fish for at least 30 minutes at 160°F internal temperature at some point throughout the smoking "cycle." This is perhaps the most crucial aspect of any fish-smoking recipe—and one that is often overlooked in home smoking.