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 [...]
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 [...]
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 [...]
Hello newsletter friends!
Welcome to another wonderful edition of the smoking meat newsletter. I am really excited to show you what I have come up with for this week!
All of you have probably at least heard of the bacon explosion. It's simply ground breakfast sausage, cheese and a lot of other goodies all rolled up into a chub, wrapped in a blanket of bacon and smoked for 3 hours.
When Read more [...]
Hello and welcome to this edition of the the smoking meat newsletter!
I was asked to do some smoked pork tenderloins for some close friends' wedding reception a while back and they brought 14 already marinated and seasoned tenderloins.
I smoked them, sliced them and put them on slider buns and I have to say that they were a huge hit among everyone who attended.
The biggest compliment was that Read more [...]
Hello and welcome to the Smoking Meat newsletter where we seek to teach you everything that we know about cooking outdoors with smoke.
I sure hope everyone had a great Thanksgiving and was able to spend lots of quality time with the people you care about eating and having a great time together.
As usual, I have received a lot of email over the past week or two from folks thanking me for the help in making Read more [...]
Last week I sent out a newsletter with complete instructions for smoking a turkey breast on Thanksgiving but no Thanksgiving is really complete without a smoked ham on the table.
What a lot of folks don't realize is that the hams you buy in the store that are already smoked and ready to heat and eat are good but they can be better with a little help from your own smoker.
I am not sure what the factory Read more [...]
Welcome to the Smoking Meat newsletter where we are always smoking up something and showing you exactly how we did it.
This week I decided to step outside of my own box and do something that I have been asked to do many times.. wet, sticky smoked ribs!
I have always preferred the ribs to be dry rubbed and smoked with maybe a little sauce on the side. This method calls for dry rubbing the ribs and then smoking Read more [...]
I wish I had a dollar for every smoked rib recipe.. there are many, many recipes but not all of them are worth their proverbial salt.. fortunately, I have learned of one recently that I really like and you will too.
It is called the 3-2-1 method and I must warn you that this smoked rib recipe bends the rules of most purist smokers.. it uses (gasp!) aluminum foil
during a portion of the process.
For Read more [...]
I have had many requests for a smoked ham recipe and I will attempt to help however allow me to inform you right up front that it is quite a long process to cure your own hams and involves things like saltpetre, instacure #1, etc..
A ham is basically a pork shoulder that has been brined in curing salts for a length of time and I want even get into wet brining vs. dry brining.
Most folks purchase Read more [...]
This is my pork shoulder recipe from bringing home a pork shoulder to preparing it with a rub to smoking it up delicious. Now you must understand that an actual pork shoulder is very big and most of us usually only smoke a pork butt or a pork picnic roast which is the two parts of an actual pork shoulder.
I Prefer the bone in pork butt which normally runs about 8 pounds or so. They say the meat is sweeter when it Read more [...]
Q: i am looking to smoke a pork shoulder picnic roast for the first time. It will be smoked in a smoker with an offset firebox. It weighs about 5 lbs and i was wondering how much smoke time do you think it should have and what would be the best rub for a beginner.
A: A 5 pound pork shoulder(picnic) will require 7.5 hours of total cook time.. that is 1.5 hours per pound. If you have a thermometer then you will need Read more [...]
I want to wish everyone a merry Christmas and extremely happy new year!
For those of you smoking "already cooked" hams (had lots of emails on this)..
Here are some good instructions that I would have a hard time improving upon from last december's smoking meat newsletter..
How to Smoke Ham
If you are doing a turkey, then here is a link to some great instructions as well:
Smoking Read more [...]
Something wonderfully bad happened a few weeks ago concerning some bbq pulled pork I was smoking and I just have to share it!
It all started when the guys from the church pumpkin patch asked me to bring some bbq pulled pork. I said sure (I never pass up an opportunity to smoke meat!). They were each going to bring another item such as cole slaw, baked beans or dessert.
It was to be 4 of us manning Read more [...]
Hello and welcome to the April edition of the greatest smoking meat newsletter on Earth! Easter is just around the corner and with the season comes a great opportunity to show off your culinary skills in the back yard.
We are going to be discovering how to smoke up some Easter specialties and I invite you to keep reading and learn a few things you may not know and at any rate get some great ideas for the Read more [...]