Look what showed up on my doorstep! Sweet! Putting it Together It took me a couple of hours to remove the packing and put the grill together but of course, I was taking pictures and notes...
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 - 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...
Newsletters - Poultry
Alabama White Sauce on Smoked Chicken Drumsticks
Most of us have heard of Alabama white sauce.. which is a really tasty sauce created with mayonnaise, black pepper and any number of other ingredients. The variations are endless and it's most often used on chicken but I've also seen it used on pork and seafood. In this recipe, I use a very basic Alabama white sauce recipe on smoked chicken drumsticks. This particular variation was sent to me by a reader a few years ago. It is simple and delicious.. just the way I like it. Helpful Information Prep Time: 15 minutes Cook...
Appetizers - Newsletters - Vegetables
Atomic Buffalo Turds aka ABT’s
This week I am sharing one of my favorite smoked appetizers.. jalapenos stuffed with a mixture of cream cheese and extra sharp cheddar then wrapped in bacon. These are amazing for parties, get togethers, anytime it's gonna be a while till dinner and guests are hungry, or just because you are craving them. They are called “Atomic buffalo turds” or ABT's for somewhat obvious reasons =) Helpful Information Prep Time: 45 minutes Cook Time: 3 hours Smoker Temp: 230°F Meat Finish Temp: N/A Recommended...
