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 […]

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 […]

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 […]

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!


Get the Recipes for Jeff’s Rub and Sauce

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

27 05, 2015

Tasty and Tender Smoked Pulled Pork

By |May 27th, 2015|Newsletters, Pork|15 Comments

Smoked pulled pork made from pork butt is a lot easier than most folks realize and although it does take more than 14 hours to produce at normal smoking temperatures, it can be done in almost any smoker and made to taste great regardless of skill level.


Get the Recipes for Jeff’s Rub and Sauce

One of the most […]

14 05, 2015

Smoked Pork Country Style Ribs

By |May 14th, 2015|Newsletters, Pork|3 Comments

Smoked pork country style ribs are usually cut from the pork butt and since they can get done in about 4 hours, they are a great option when you are trying to get food on the table in a relatively short period of time. You can put these on just after lunch and they’ll be ready […]

23 04, 2015

Smoked 3-2-1 St. Louis Style Spare Ribs

By |April 23rd, 2015|Newsletters, Pork|5 Comments

Smoked spare ribs are king where flavor it concerned however, if you take the time to trim them up and remove some of the extra fat before cooking them, a great experience becomes an even better  experience. Cooking them in the smoker using the 3-2-1 method will create smoked ribs that are exceptionally tender.. just the […]

25 03, 2015

Double Smoked Ham for Easter

By |March 25th, 2015|Newsletters, Pork|5 Comments

Serving ham on Easter is about as traditional as it gets but if you want to really ramp up the flavor, buy a pre-cooked smoked ham, season it up real good then, smoke it again while it heats up in the smoker. Your guests will rave about it!


Get the Recipes for Jeff’s Rub and Sauce

I’ve used my […]

17 12, 2014

Cherry Bourbon Smoked Pork Tenderloin

By |December 17th, 2014|Featured, Newsletters, Pork|5 Comments

Smoked pork tenderloins are one of the easiest things you can cook in your smoker when you want something that tastes great, has a “fancy” feel to it and you don’t have a lot of time to spare.

In around 2 hours, you can take a pork tenderloin from raw to smoked amazingly delicious and folks […]

4 12, 2014

Smoked Pork Baby Back Ribs for Christmas

By |December 4th, 2014|Featured, Newsletters, Pork|3 Comments

We have smoked ribs nearly every Christmas dinner and, in my opinion, it’s a wonderful tradition! There’s plenty of smoked ribs to go around and if anyone leaves hungry, it’s their own fault.

Based on emails that I receive, the one thing that many folks struggle with when dealing with ribs, is how to get them […]