Hello newsletter friends and welcome to this edition of the smoking meat newsletter where we will be discussing smoked pork chops and not just any pork chops - these are extra thick, man sized chops and this recipe will show you how to make them into something extraordinary.
I don't know about you but I've never gotten real excited about pork chops. Without gravy and a lot of sides, they've always seemed Read more [...] Smoked Pork Chops – Extra Thick
May 16, 2013 By Leave a Comment
Hello newsletter friends and welcome to this edition of the smoking meat newsletter where we will be discussing smoked pork chops and not just any pork chops - these are extra thick, man sized chops and this recipe will show you how to make them into something extraordinary.
I don't know about you but I've never gotten real excited about pork chops. Without gravy and a lot of sides, they've always seemed Read more [...] Smoked Pulled Chicken
May 8, 2013 By Leave a Comment
Hello and welcome to another exciting edition of the smoking meat newsletter! This week I will be walking you through a step-by-step recipe for smoked pulled chicken that I have perfected just for you.
Recently I got an email from Chris, a subscriber, about smoked pulled chicken and he was telling me how it turned out to be the most amazing thing. He did it sort of like the 3-2-1 method for ribs except that Read more [...] Smoked Chicken Quarters with Beer BBQ Sauce Glaze
May 2, 2013 By 2 Comments
Hello friends and welcome to this edition of the smoking meat newsletter. One of the things I really enjoy doing on the smoker are smoked chicken quarters and I have to say that I find myself doing these fairly often and especially if my wife has any say-so in the menu.
It just so happens that they are quick, easy, and very tasty and I am happy to show you my fool proof method for making these turn out great Read more [...] Stuffed and Smoked Salmon
April 25, 2013 By 1 Comment
This week I am going to show you how to smoke a salmon but in a slightly different way. It will be a stuffed smoked salmon, stuffed with lump crab meat, walnuts, brie and other wonderful things.
Smoked salmon is easy and you will also find that it does not take much time to do. In as little as 4 hours, you can brine, dry, prepare, stuff and smoke a salmon for dinner and that is pretty fast fixing when Read more [...] More Smoked Appetizers & Finger Foods
April 17, 2013 By 1 Comment
I get a lot of requests for smoked appetizers and finger foods to serve at parties or just as a snack while your guests wait on the main attractions. Well, I've been working on a few of my own and searching all over for others that I can try and I am prepared to show you some of them in this newsletter.
I love appetizers.. maybe as much as any other part of the meal and one of my favorites are the stuffed Read more [...] Smoking a Small Brisket Flat for Nachos
April 10, 2013 By 3 Comments
Hello and welcome to this edition of the smoking meat newsletter where we are talking about smoked brisket and how to use those tender, juicy, succulent morsels of goodness on smoked brisket nachos.
In this newsletter I will show you how to smoke cook a very small 4-lb brisket using the best method so that it is tender, juicy and perfect for using on nachos or whatever the occasion calls for.
I Read more [...] How-to Make Beef Jerky
April 4, 2013 By 8 Comments
This week I am going to show you how to make beef jerky and I am going to share the marinade that I use and a few tips and tricks to help you be successful. If you have never made beef jerky before then you might have the erroneous idea that it is difficult or that you need special equipment to make it but, on the contrary, you can make it with a smoker, your home oven or a dehydrator and with the help I am going Read more [...] Smoked Leg of Lamb
March 28, 2013 By 8 Comments
Easter is upon us and this year we are doing smoked leg of lamb with a really nice twist. It is boneless, butterflied, stuffed with cream cheese, jalapenos and crumbled bacon and I have to say that this was the most Easter worthy lamb I have done so far.
You still have time to find a leg of lamb for smoking for this weekend and even if you or your family thinks you do not care for lamb, this might Read more [...] Smoked Ham and Pineapple Kabobs
March 21, 2013 By 5 Comments
I am always trying to figure out new ways to serve smoked meat to keep things exciting for you and your guests and this Easter, instead of serving the ordinary ham with pineapple slices on it, why not turn the ham into smoked ham and pineapple kabobs?
The instructions are easy to follow, it smokes up faster than a whole ham and your guests will rave about it.
Not to mention, doing things this way means Read more [...] Smoked Corned Beef Quesadillas
March 13, 2013 By 5 Comments
Happy St. Patrick's Day and welcome to this edition of the smoking meat newsletter. This week we are going to learn how to make smoked corned beef quesadillas also known as pastrami.
I am going to show you how to make some of the best smoked corned beef or pastrami you have ever eaten and then we will slice that up thin and use it to make some extraordinary quesadillas that your family and friends Read more [...] Smoked Cornish Hens “Hot Wing Style”
March 7, 2013 By Leave a Comment
For as long as I can remember, I have been a huge fan of smoked cornish game hens, some folks call them rock hens. At any rate, these are single serving, tender, delicious chickens and there is no end to what you can do with them in terms of making a meal. This week I am going to show you how to make smoked cornish hens with Read more [...] How to Master Smoked Pork Ribs
February 28, 2013 By 4 Comments
Hello newsletter friends and welcome to this special edition of the smoking meat newsletter where we will take a long, hard look at how to master smoked pork ribs. In this article, we are going to look into the different methods of preparing and smoking ribs to make them turn out super tender, juicy and flavorful beyond words.
Pork Ribs just happen to be my absolute favorite thing to cook in the smoker Read more [...] Smoked Chicken Cordon Bleu
February 21, 2013 By 9 Comments
Hello and welcome to yet another edition of the smoking meat newsletter where I am going to show you how to make smoked chicken cordon bleu. This dish has been a favorite for ages in many countries and while it is quite simple to make, it is fancy enough to be served at a nice dinner party or get together.
Cordon bleu can be made with chicken, pork, veal and almost any cut of meat but it is most often made Read more [...] Smoked Beef Short Ribs
February 14, 2013 By 4 Comments
Welcome to this edition of the smoking meat newsletter where I am going to show you the necessary steps to make some great tasting smoked beef short ribs.
Everyone complains that the beef back ribs are tasty but are very slim pickin's when it comes to actual meat quantity. These beef short ribs are the way to go since they are a lot more meaty and there's quite a bit of fat marbled into the meat Read more [...] Smoked Brisket – Low Start with High Heat Finish
February 7, 2013 By 5 Comments
Hello and welcome to another edition of the smoking meat newsletter. Every once in a while it's nice to go back to the basics and do something ordinary but wonderful.. smoked brisket.
But it's also nice to try something a little new and for this edition, I am going to show you my hybrid method of smoking brisket low and slow to develop that nice smoke ring and give it plenty of time to get that Read more [...] 
