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This recipe is modifies JR's BBQ Barbequed Rice, and provides a delicious and healthy way to eat our gawd-awful California brown rice! Goes well with anything, complex carbs, almost foolproof, and worth a try.

6 heaping tsp. Chicken Bouillon, instant type, dissolved in 6 cups hot water
2 1/2 cups brown rice, I use Uncle Ben's Instant
2-3 stalks of celery, chopped
1 onion, chopped
3 handfuls of chopped mushrooms
1 bell pepper if desired
2 tbs Worcestershire
1/3 stick butter (optional)
1 tsp rosemary, crushed
1/2 tsp garlic powder
1/2 tsp black pepper
dash of Tabasco to taste

Combine all ingredients in a large mixing bowl, then pour into a foil lined pan which fits the Smokette perfectly. Cover with foil, and punch a dozen or so holes in the foil covering for smoke penetration.

Use 1-2 chunks of Apple depending on how much smoke you like, cook @ 250 for 2.5 - 3 hours or until all the liquid is absorbed. Stir and fluff once during cooking. Serve immediately, or refrigerate and re-heat in a microwave, reheats great for days.

Mix in a little (1 tsp per serving) BBQ sauce for a different taste and texture before serving.

Serves 12-15.
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