I cooked up some smoked top sirloin steak the other day– dry brined and seasoned with my Texas style rub (purchase recipes here) and it was without a doubt, hands down the best steak...
Appetizers - Beef - Labor Day Favorites - Newsletters - Pork
Bacon Wrapped Meatballs aka Moink Balls
Bacon Wrapped Meatballs have been around for at least 40 years and possibly longer than that but were named “MOINK balls” and made popular in 2008 by a man named Larry Gaian. The “MOINK” name is quite significant in that they are made from beef meatballs and half slices of thin pork bacon. Together you have moo + oink or moink balls. If you have tried them, then you know they are simply delicious and if you haven't, well, then you are in for a wonderful surprise. These are seasoned with my original rub recipe (purchase...
Newsletters - Pork
Maple Barbecue Pork Tenderloins
Smoked pork tenderloin is lean, delicious and easy to cook in any smoker. With Labor Day just around the corner, this is a great recipe to have in your back pocket. I used maple syrup mixed with my original rub (purchase recipes here) to create some nice kick and flavor as well. Helpful Information Prep Time: 30 minutes Cook Time: 60-90 minutes Smoker Temp: 225-240°F Meat Finish Temp: 145°F Recommended Wood: Cherry + Apple What You’ll Need 2 pork tenderloins (more if you like) Mayonnaise Jeff's original rub...
Labor Day Favorites - Newsletters - Pork
Smoked Pork Belly Burnt Ends!
I have received a whole lot of questions about alternative ways to smoke pork belly in the smoker over the last few months.. folks, you had me at pork belly! Here's my own personal take on pork belly burnt ends, how to prepare them, season them with my original rub recipe (purchase recipes here) and smoke cook them to perfection. I think you are going to be knocked off your feet at how good these are.. brace yer' selves! Helpful Information Prep Time: 30 minutes Cook Time: 4 hours Smoker Temp: 225-240°F Meat Finish...
Beef - Newsletters
Check Out These Enormous Beef Short Ribs
These smoked beef short ribs are man-sized or sized for anyone who likes beef in a BIG way. When they get done cooking in the smoker, you'll have a nice handle to hold onto while you chow down on that big hunk of beef in the middle. They are quite easy to prepare and smoke and of course the new “Woodwind” pellet smoker by Camp Chef I've been playing with for a few weeks now, really helps out in the “easy” department. I used a little extra kosher salt along with my Texas style rub recipe to dry brine them and we were off to...
Beef - Labor Day Favorites - Newsletters
Reverse Seared Burgers – Smoked Then Seared to Perfection
When it comes to smoked hamburgers, as it turns out, you truly can have your cake and eat it too! I love that flame kissed grilled burger flavor but I also love that slow smoked flavor that I get when I do burgers in the smoker. The answer to getting both of these wonderful things is found in smoking the burgers first then searing them to perfection. With July 4 just around the corner, you will want to implement this into your holiday celebrations if at all possible. Be sure to mix up a batch of my Texas style rub (purchase recipes here) for the...
Beef - Newsletters
The Smoky Okie Brisket Smoking Method
This is a slightly modified version of the legendary Smoky Okie brisket smoking method. Of course the seasoning of choice for the delicious cut of beef is none other than my Texas style rub recipe (purchase recipes here). Smoky Okie instructs us to super sear the brisket over a very hot flame before you place it into the smoker. After searing it, you place it into a pan where it smokes and sits in it's own juices to help keep it moist and juicy. It does get flipped a few times during the process so all sides get some smoke. I highly recommend you...
