OLD 66 Smoke-Roasted Baby Back Ribs

2 – Servings/Slab

1 – Slab of Baby Back Ribs

2 – Tbsp. Olive, Vegetable or Grape Seed Oil

3 – Tbsp. OLD 66 Rub

Kosher Salt (to taste)

  • Preheat the OLD 66 Drum Smoker (temp. of 250° F to 275° F is best).
  • Remove the membrane from the bone side of the Baby Back Ribs.
  • Brush Olive, Vegetable or Grape Seed Oil on both sides of the Baby Back Ribs.
  • Salt Baby Back Ribs (both sides to taste)
  • Apply OLD 66 Rub on Baby Back Ribs (both sides).
  • Insert OLD 66 Drum Smoker Cooking Grid into the Drum Smoker.
  • Place the Baby Back Ribs Slab on the Cooking Grid, bone side down for 1 hour.
  • Turn the Baby Back Ribs Slab, meat side down and Smoke-Roast until meat is 165 F internal (approximately 45 to 60 minutes)
  • Remove the Baby Back Ribs Slab(s) and allow to rest, covered in aluminum foil for 20 to 30 minutes.
  • Using a boning knife, cut the slab the length of each rib bone to separate the ribs for serving.

Notes:

  • Smoking wood chunks (such as Cherry, Apple or Peach) added to the charcoal prior to Smoke-Roasting, will add additional “flavor” to the Baby Back Ribs.

OLD 66 Smoke-Roasted Tarragon Salmon Filet

3 - 4 Servings

1 – 3 to 4 lb. Salmon filet

2 – Tbsp. Dried Tarragon

2 – 3 Tbsp. EV Olive Oil

Kosher Salt (to taste)

Cracked Black Pepper (to taste)

  • Preheat the OLD 66 Drum Smoker (temp. of 250° F to 275° F is best).
  • Brush EV Olive Oil on both sides of Salmon Filet
  • Salt Filet (both sides to taste)
  • Apply Cracked Black Pepper (both sides to taste).
  • Apply Dried Tarragon (both sides).
  • Place Salmon Filet on the center of the OLD 66 Drum Smoker Cooking Grid.
  • Smoke-Roast Salmon Filet to a Medium-Rare to Medium internal temperature range (use a fork to determine internal “doneness”).
  • Once finished, serve immediately.

Notes

  • Smoking wood chunks (such as Cherry, Apple or Grape Vine) added to the charcoal prior to Smoke-Roasting, will add additional “flavor” to the Salmon.

OLD 66 Dry Rub Recipe for Smoke-Roasting

2/3 – Cup Chipotle powder

1 – Cup Ancho chili powder

¼ - Cup Mexican Oregano

2 – Tbsp. Dried French Thyme

2 – Tbsp. Granulated Garlic

1 – Tbsp. Granulated Onion

2 – Tbsp. Granulated White Pepper

  • Combine all of the above ingredients in a large bowl and mix.   
  • Store in an airtight container.

Notes:

For Chicken & Turkey add the following for a 2nd Rub: 

¾ - Cup Mix of above dry rub

1 – Tsp. of Cumin powder

·      This rub recipe is salt free. 

·      If salt is desired, rub meat with Kosher salt prior to applying the dry rub.

Smoke-Roasted “Butterflied” Whole Chicken

4 - Servings

1 – 3.5 to 4 lb. whole chicken

3 to 4 tbsp. of Extra-Virgin olive oil

Kosher salt (to taste)

OLD 66 Poultry Dry Rub

  • Preheat the OLD 66 Drum Smoker (temp of 250° F to 275° F+ is best).
  • With a pair of kitchen shears, remove the backbone of the chicken.
  • Wipe chicken with paper towel(s) to remove any unwanted residue.
  • With moderate pressure, push chicken flat on pan or sheet with skin side up.
  • Brush both sides of the chicken with the EV olive oil.
  • Apply Kosher Salt to both sides of the chicken.
  • Apply OLD 66 Poultry Dry Rub to all areas of the chicken.
  • Place chicken on the center of the OLD 66 Drum Smoker Cooking Grid.
  • Smoke-Roast chicken until the internal temperature of the chicken breast reaches 165 F.
  • Remove chicken from the OLD 66 Drum Smoker and allow to rest for 15 minutes.
  • Carve chicken and serve.

Smoke-Roasted Meatloaf

This recipe was developed for Drum Smokers.

6 Servings

Ingredients

  • 1 lb. ground chuck
  • 1 lb. ground veal
  • 1 lb. ground pork
  • 1 small to medium chopped onion (I prefer sweet onions)
  • 1 small green zucchini - minced
  • 1 small yellow zucchini - minced
  • 2 Pablano peppers - chopped
  • 1 Red Bell pepper - chopped
  • 1 Yellow Bell pepper - chopped
  • 2 eggs
  • 1 cup of Panko bread crumbs
  • ½ cup of grated Parmesan cheese
  • 1 cup of your favorite barbecue sauce
  • ¼ cup Balsamic vinegar
  • ¼  cup of chopped Kalamata olives
  • 6 to 10 sprigs of fresh thyme
  • ¼ cup of chopped Italian flat leaf Parsley
  • 2 to 4 cloves of fresh garlic
  • 4 small cremini or portabella style mushrooms; washed & stems removed - chopped.
  • Kosher salt
  • Cracked black pepper

Instructions

  1. Sauté vegetables with garlic for 3 to 5 minutes; until soft.
  2. Whisk eggs and herbs in a bowl.
  3. Mix meat, eggs, herbs, Panko bread crumbs, ½ cup of barbeque sauce, half of the Balsamic vinegar, Parmesan cheese and vegetables in a bowl.
  4. “Mold” mixture into meat loaf pans or a baking dish.
  5. Place the molded mixture on the Drum Smoker cooking grid when the Drum Smoker internal is at approximately 275 degrees F.
  6. Smoke-Roast until the internal temperature of the mixture is 160 F to 165 F.
  7. Mix the remaining barbecue sauce and Balsamic vinegar and evenly brush onto the meatloaf.
  8. Smoke-Roast for an additional 10 to 15 minutes.
  9. Remove finished meat loaf from Drum Smoker and allow to rest for at least 10 to 15 minutes before serving.

"Texas Style" Smoked Brisket

Ingredients:

1 – 10 lb. to 15 lb. whole beef brisket (preferably choice or prime grade)

½ -  Cup of whole black peppercorns

1/3 - Cup of Kosher salt

Equipment:

1 – OLD 66 Drum Smoker

1 - food processor or electric coffee mill

1 - medium sized bowl

1 – large roasting pan, ½ sheet or large Pyrex type dish

2 – sheets of butcher paper large enough to wrap the entire brisket

2 – sheets of aluminum foil large enough to wrap the entire brisket

1 – pan/casserole dish for “cooking” the Burnt Ends

Preparing the Brisket:

  1. Remove brisket from the plastic wrap and rinse off the blood in the packaging.
  2. Dry the brisket with paper towels by dabbing the brisket with the paper towels.
  3. Remove all “hard” fat from the brisket with a sharp filet style knife.
  4. Grind the black peppercorns to a course consistency and add to bowl.
  5. Liberally salt the brisket on all sides while gently rubbing salt into the brisket.
  6. Apply the coarsely ground peppercorns to the brisket, again while gently rubbing the pepper into the brisket.
  7. Light the hard lump charcoal inside the OLD 66 Drum Smoker, establishing a steady temperature range of 250 F to 275 F.
  8. Allow brisket to come to “room temperature”.
  9. Place the Cooking Grid in the OLD 66 Drum Smoker.

Smoking the Brisket:

  • Place the brisket (fat side down) on the Cooking Grid inside the OLD 66 Drum Smoker and begin to smoke-roast.
  • Monitor the internal temperature of the brisket with an accurate roasting thermometer or an instant read thermometer.
  • When the brisket reaches an internal temperature of 180 F, remove the brisket from the appliance and wrap it in butcher paper prior to wrapping the brisket in aluminum foil.
  • Place the wrapped brisket back on the appliance and continue “cooking” until the internal temperature reaches 210 F to 215 F.
  • Remove brisket from the OLD 66 Drum Smoker, place in a roasting pan or additional aluminum foil to capture juices and place the brisket in a closed Cambro or closed cooler with towels placed on top of the brisket in the foil wrap.
  • Allow brisket to “rest” for 2 to 4 hours.
  • Remove brisket from resting and un-wrap the aluminum foil and the butcher paper attempting to capture as much juice from the brisket as possible.
  • Brisket is ready to serve:  slice brisket across the grain to insure best slices.

Total Time:  10 to 14 hours