Grillin and Smokin

Grillin' / Smokin' and other misc recipes with Scott Farrell

Below are some bar-b-que, grilling and smoking favorites of mine.

Check 'em out. Once you do, come back, and let me know what you think (you will need to register to leave comments)!

I smoke using a 20" Oaklahoma Joe's smoker (6-2014)

Mods I've done to the smoker

  • Raised the charcoal tray 4"
  • Added a 90 degree duct to the chimney
  • Charcoal Basket
  • Added two 3" guages right above the grills
  • Added a gasket to help control leaks


Smokin Pork Chops (6-2014)

Pre-heat smoker to 225
Add Apple chips 

I add pork rub to the chops
Smoke for about 1 hour 45 minutes for thinner chops

Don't over do it on the apple chips



Hot Buttered Rum (A Christmas tradition in our family)

Easy to make and oh so good
5 hours in the Croc-Pot, so start early!


2 cups brown sugar
1/2 cup of butter
1 pinch salt
3 cinnamon sticks
6 whole cloves (do not add in mix!)
1/2 teaspoon of nutmeg
2 cups rum

Put all ingredients, except rum, cream, and nutmeg into a crockpot. Add 2 quarts hot water. Stir well. Cover pot and cook on LOW for 5 hours. Add rum; stir to blend. Serve from pot in warm mugs with a scoop of whipped cream and a dustin' of nutmeg.


Mix the following ingredients in a tin tray.
Create your burger to be approx 6-7 ounces each

80/20 ground chuck or 85/15 if you are to cook a lot of burgers (less fat means less flare ups)
2 tble sp of bold and spicy A1 sauce per lb
1 tble sp of Worcestershire sauce per lb
1 dash McCormicks Grillmates steak seasoning per lb (Montreal or Montreal Spicy)
1 tablespoon of bread crumbs per lb
½ teaspoon of Tabasco sauce (optional)
Lipton Onion mix. Approx 1 tablespoon per pound

TIP–When mixing the burger. Mix loosely, but pack tightly when you are making the burger patties.
TIP–Use your thumb or a spoon to create a divot on the topside of your burger. This helps preventing it from ‘balling up’ when cooking

Once you create the patties, sprinkle a little of the Grillmates seasoning on top of the patties.
When you are ready to cook, preheat the grill to 375 (approx 10 minutes to do this)
Cook on the first side for approx 6 minutes. Do not move. Flip over. Cook on this side until done (approx 6 minutes). The first side you cooked is the ‘good’ side to ‘show’. Of course, if you put a piece of cheese on this, you won’t see the grill marks.

TIP –Only flip the burgers ONCE. Once they are on the final side, you can move them around in the event of flare ups
TIP –Do not ‘flatten’ the hamburgers. This squeezes the juices out
TIP –If you would like cheese, place on top of the burgers with approx 1 minute left. Then add one more dash of Montreal steak seasoning on top of all the burgers including the one’s with the cheese
TIP—Let the burgers sit approx 3-5 minutes before serving.

If you plan on grilling the buns, you need to add some butter to each halve. Put these on the grill right after your burgers are done. Be sure and clean the grill before putting the buns on. This take approx 1 minute to grill them. Keep an eye on them!


Start with a nice rack of Pork Spare Ribs

Remove membrane from back of ribs
rinse and then pat dry
cut off excess fat
coat with yellow mustard
Add rub
wrap in aluminum foil
Let sit all night

Preheat smoker to 200-225 degrees
remove ribs from refrigerator about 45 minutes to let them get to about room temperature
place ribs on smoker – don't open for first 2 hours
Baste 2 times with olive oil and apple vinegar (50/50 mix)
Smoke a total of about 5 hours
wrap in aluminum foil

Once done—
coat with barbeque sauce (optional)
let sit for 15 minutes
OR, serve barbeque sauce on the side
cut individual ribs (bottom side up cuts easier)

Total cooking time at 200 degrees – approx 6 1/2 hours

I smoke with Hickory chunks
I start with 3-4 and add one small chunk every hour or so.

Smoke your ribs FASTER with the 3-2-1 or 2-2-1

In a hurry? Smoke the spare ribs at 3-2-1 or baby backs at 2-2-1
Get temperature set at about 225. Add your favorite wood (Hickory or Apple or both)
first number is when you first apply the ribs.
Apply the rib side down.
second number – remove ribs- Lay a piece of heavy duty aluminum fioil down, spray some apple juice in the foil. Add the ribs). Lay another piece on top. Then crimp the sides. Put in an oven set at 225 degree for 2 hours

third number- remove foil, put back on the smoker (could be between 45 minutes and 1 hour)

Texas style pork chops – My favorite! One of those easy to marinade and grill

1/4 cup ketchup
2 tablespoons apple juice
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic
1 teaspoon Tabasco sauce
1 teaspoon chili powder
1/2 teaspoon kosher salt

4-6 pork chops rib in (each about 3/4-1" thick)

Mix all ingredients
Place pork chops in large bag with the marinade mix
Let marinate for 2-4 hours
remove chops and let stand for 20-30 minutes

Grill for 8-10 minutes turning only once in that time. Medium heat (I like turning 90 degrees after about 4 minutes or so to get a "X" grill pattern on the what will then be the 'topside'

Do not overcook. You do not want the inside to be pure white. The slightest hint of pink is perfect.

Remove from grill
Let sit for about 5 minutes
Serve and enjoy!

 Image shown is with the above chops along with Jody's Potato Bake
pork chop patato bak 7 22 10

salmon 6 07
Some salmon I cooked on the grill.