Grilling

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2 10, 2013

Mango Habanero Smoked & Grilled Chicken

By |October 2nd, 2013|Grilling, Newsletters, Poultry|6 Comments

We always tend to attribute smoking meat with the “low and slow” method of cooking and I will be the first to tell you that smoking meat the way I, and many others, like to do it is, for sure and without a doubt, a low and slow method in a device made specifically for that purpose.

Having […]

28 06, 2012

Smoked Stuffed Burgers Wrapped in Piggy Goodness

By |June 28th, 2012|Beef, Grilling, Newsletters|1 Comment

Hello and welcome to the July 4th edition of the smoking meat newsletter. With temperatures here in Oklahoma soaring above 100 degrees, I am not as eager as usual to fire up the smoker and stay out there with it for hours on end so I find myself looking for things that get done a […]

1 03, 2007

How to Smoke Meat on a Grill

By |March 1st, 2007|Grilling, Newsletters|0 Comments

Hello and welcome to the March 2007 edition of the Smoking Meat Newsletter! As many of you know I really, really like to cater to the guys and gals just starting out in this great hobby.

Why?

I remember trying to learn many, many years ago and back then without internet and such it was the library […]

1 12, 2004

Hard Chargin’ Blue Cheese Stampede Burgers

By |December 1st, 2004|Beef, Grilling, Newsletters|2 Comments

Hello and welcome to the December edition of the smoking-meat.com monthly newsletter. This month we are going to be making Hard Chargin' Blue Cheese Stampede Burgers. 

Grilling With Smoke

In this edition I would like to turn your attention to the grill.. not just the ordinary grill but a smoking grill. Anytime you have hot coals beneath […]

1 06, 2004

Australian Spicy Ginger Grilled Fish Steaks

By |June 1st, 2004|Fish, Grilling, Seafood|0 Comments

Great Barbeque recipe!

Note: This was submitted by an anonymous reader back in 2004 and was designed for the grill. I will update it soon with times, temperatures, etc. to make it smoker worthy.

Difficulty Rating: easy

Serves: 4

Ingredients:
4 fish steaks (about 8-10 ounces and 1-inch thick each. Swordfish, Halibut or Salmon are all good with this recipe)
1/4 cup […]