Hello friends and welcome to this special Easter edition of the smoking meat newsletter. This is an unscheduled write-up but I wanted to take just a quick moment to bring your attention to a few great recipes that we have covered in the past that would work great for the meal affair during this holiday season.
Many folks think of ham or turkey or perhaps lamb but really, in my opinion, it's not about what you cook and eat but rather about spending time with family and friends and celebrating the holiday for what it really means to you and yours.
Here are some excerpts of some of our favorite newsletter recipes with links to the archived version for your reading pleasure.
Just a quick reminder..
In most of these recipes I use my very own rib rub and barbecue sauce and I offer those recipes for sell. This allows you to make a fresh batch of MY recipes anytime you need it and it helps to support the site as well. If you have not ordered the recipes yet, now would be a great time to do that. Be sure to let me know if you don't get a download email within minutes of ordering and I will send them out manually to your inbox.
Smoked Lamb Shanks
Unlike most lamb cuts, the lamb shank must be cooked very slowly on low heat to break down the tough fibers and make it fork tender. For this reason many folks use braising as a way to do this but since we want that smoke flavor, we are going to simply maintain low and slow in the smoker and get that same tender result without cooking it in liquid in a dutch oven.. (read more)
Bacon Wrapped Chicken Breasts
I have to agree that bacon is an amazing thing and it can make almost anything taste just a little better. Wrapping chicken breasts in bacon is not a new idea but I do think it's something that not a lot of people think of when it comes to ways to keep lean meat moist and protected from drying out while in the smoker.. (read more)
Cranberry Brined Turkey
I do want you to know that this year, I have added a wonderfully tasty twist to the turkey and, as always, it is best when done exactly the way the recipe is written and you need not worry as I have put in a number of hours to test this to make sure that it works.
Now with Thanksgiving 2010 looming upon us and many of you dying to do a test run before the big day, let's get started.. (read more)
Smoking a Ham + 3-2-1 Ribs (double feature)
Hello friends and welcome to the December edition of the smoking meat newsletter. With Christmas coming in less than 10 days, I want to make sure that all of you are prepared for the cooking part of the holiday and for this reason, I am presenting a double feature newsletter where we will be talking about smoking the traditional ham as well as smoking up some mighty tasty 3-2-1 spare ribs! (read more)
In case you are not aware of it, we also have some videos on YouTube on smoking ham, smoking turkey, smoking brisket, etc. and since some folks are visual learners, this might be a great way for you to learn how to smoke the holiday meat. I provide these for free and I put up new ones as I have time. They are not professional by any means but hopefully they will get the job done for you. The videos can be found at the following link:
Join Me on Facebook and Twitter!
Folks.. I never stop amazing myself at how good my rib rub is on various kinds of meat.
Whether it is ham, ribs, brisket, pork shoulder or even something simple like chicken or chops, every time I use my rub and sauce I am blown away by the flavor all over AGAIN!
I always think to myself, "I sure hope everyone can try this.. it is too good to go through life never having experienced this!"
I am not being dramatic.. just try it and you will join the ranks of those who know if I'm lying then I'm dying! This stuff is Fan-flavor-tastic and you need it in a bad-bad way;-)
Here is a few testimonies from other folks who decided to go for it and are glad that they did. Be sure to send my your testimony once you try it and realize that you have just tasted of HEAVEN.
I would like to Thank You for the Rib Rub Recipe, I made this for my family and the results were unanimous, everyone said that the ribs were the BEST they ever tasted, and the meat was very tender and moist. I haven't tried the BBQ sauce recipe yet, but I will in the near future. ~ Jerome
Jeff, You truly are the man. Bought your rib rub and your sakes alive sauce and love them both. Keep up the good work helping people like me learn to cook good BBQ with smoke. ~ Matt
Jeff, I was smoking a Boston butt Saturday night for dinner Sunday and decided to try your bbq sauce. I have to say this is hands down the best sauce I've ever had and I've tried a lot of them. Its very easy to make, inexpensive and taste excellent. I will be using this recipe for a long time. ~ Doug
Just wanted to tell you I finally bought your rub and bb sauce recipe. They were as you said a big hit. Good job. Thanks ~ Marilyn
You deserve the very best and is is completely within your grasp! Only $18.95 and worth every penny. Not only do you get the best rub and sauce recipe available, you are supporting this website and helping to make sure the bills get paid so we can keep on doing what we do to teach thousands and thousands of people across the world the art of smoking meat.
I want to wish all of you a very happy Easter holiday!
Thank you for being a part of the smoking meat family which includes the newsletter, the forum, the smoking-meat.com website and many other resources that we try to provide to help you and countless others learn this great art.
A HUGE thank you to all of you who support the site by purchasing the recipes and other products that we sell.
Until next time.. keep smoking and God Bless.