Newsletters

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3 09, 2015

Smoked Pork Butt on a Stick

By |September 3rd, 2015|Appetizers, Newsletters, Pork|2 Comments

I love eating food from a stick.. popsicles, kabobs, corndogs, you name it, that’s just my kind of thing. Smoked pork butt on a stick is right down my alley and I think you’ll like it as well. With Labor day coming up, this could be a great appetizer to keep folks occupied and happy while the main course is on the […]

27 08, 2015

Brisket Smoking Tutorial for Dummies

By |August 27th, 2015|Beef, Newsletters|2 Comments

Maybe I’m the dummy but I have to admit that I’ve not always turned out perfect briskets (some were barely edible) and with the cost of a whole packer brisket these days, who can afford to buy something that’s just going to be another mistake.

I have learned a few things about brisket over the years […]

20 08, 2015

Smoked Meatloaf – Better than Ever

By |August 20th, 2015|Beef, Newsletters|4 Comments

Over the years we have posted several recipes for smoked meatloaf and, of course, the accolades just pour in and especially from those who have just tried it and realize that it is really good. Now we’ve gone back to the drawing board to create a smoked meatloaf that’s better than ever.

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Get the Recipes for Jeff’s Rub […]

12 08, 2015

Pre-slicing Ribs Before Smoking Them

By |August 12th, 2015|Newsletters, Pork|6 Comments

Rick Shaw, a newsletter subscriber, smoker enthusiast and one who is obviously not afraid to do things differently, emailed me a couple of weeks ago mentioning that he slices ribs individually before smoking them. He included his own technique and method for doing this.

I know that people sometimes cut racks of ribs into halves or maybe into […]

6 08, 2015

Cream Cheese & Jalapeño Stuffed Chicken Breast

By |August 6th, 2015|Newsletters, Poultry|4 Comments

Smoked chicken breasts are good all on their own, however, if you want to try something different and really, really good, stuff them with a mixture of cream cheese and diced jalapeño wrapped in bacon to hold it all together. I’ve been making variations of these for ages, but I hear they are now called […]

29 07, 2015

Smoked Baby Back Ribs – Tender and Easy

By |July 29th, 2015|Newsletters, Pork|3 Comments

As you may know from reading my posts, I have a “thing” about ribs.. namely pork ribs and to get even more specific with it, smoked baby back ribs! There’s a lot to love about these considering they usually have a good bit of meat on them, they cook up in around 5 hours and there’s […]

22 07, 2015

Cool Smoked Salmon with Citrus

By |July 22nd, 2015|Fish, Newsletters|6 Comments

In my opinion, salmon is never as good as it can be unless it’s smoked. It’s also never as good as it can be unless you brine it before you smoke it to help lock in the tasty fats. In this recipe, I will show you how to brine the salmon, dry it until it […]

16 07, 2015

Smoked Bone-in Ribeye Steak

By |July 16th, 2015|Beef, Newsletters|1 Comment

There’s just something about a big ol’ ribeye steak with a handle that brings out the true carnivore in us! These smoked bone-in ribeye steaks are smoked to almost done then seared on a very hot grill for a perfect finish.

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Get the Recipes for Jeff’s Rub and Sauce

I used my Texas style rub recipe to bring […]

8 07, 2015

Smoked Maple Barbecue Chicken

By |July 8th, 2015|Newsletters, Poultry|5 Comments

Many of you raved about the smoked maple barbecue bird from this past November.. now, to wow you again, we are using a similar process on a whole smoked chicken. This smoked maple barbecue chicken is amazing beyond words!

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Get the Recipes for Jeff’s Rub and Sauce

As with many of my recipes, the original rub is the main […]

25 06, 2015

Smoked Pork Chops Stuffed with Gouda and Bacon

By |June 25th, 2015|Newsletters, Pork|4 Comments

Big fat, butterflied pork chops stuffed with shredded gouda cheese and crispy pieces of bacon smoked until perfectly done and the delicious melted cheese is oozing out from the edges. That’s what I call pure goodness!

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Get the Recipes for Jeff’s Rub and Sauce

As with all pork and nearly everything else as well, my rub is just the […]