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 [...]
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 [...]
Did you know that you can easily make smoked eggs in your home smoker? Yes you can and to me, the smoked flavor really sets them off.
I am not one to eat boiled eggs however, with the smoky flavor on these, I will sit down and eat several.
They can also be made into deviled eggs, egg salad etc. and the smoke really compliments the recipe.
The first thing you want to do is to boil the eggs for but Read more [...]
Have you ever wanted to learn how to make smoked quail? Well, I have been smoking quail for many years now and it is quite easy and even in the smoker, only takes about an hour of your time to complete.
If you want to brine the quail, I recommend a buttermilk brine which does them a lot of good.
1/2 gallon buttermilk
1/2 gallon water
1 cup kosher Read more [...]
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 [...]
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 [...]
Hello and welcome to another exciting edition of the smoking meat newsletter!
As shocking as it may seem, I do like other foods that are not smoked and some of my favorites are in the Asian cuisine category.
I have a very special place in my heart for Thai food.
Every time my wife and I go to one of our favorite Thai restaurants for a date, we always end up ordering these Thai chicken satays with Read more [...]
Hello friends and welcome to the smoking meat newsletter. As Christmas rolls around this year, I am trying extra hard to think of things that would make an excellent Christmas meal but also ones that may be a little outside of "normal" parameters for some people.
We've been doing Christmas ribs at my house for a number of years and we may still do that this year but I want to show you guys and gals Read more [...]
Hello newsletter friends! Welcome to this edition of the Smoking Meat Newsletter where we will be discussing how to smoke turkey legs.
Every year I see these at the local fair and I cringe like a vampire at sunrise when I see the price since I know how easy it is to make a batch of these and how much better they can be when made at home.
I have a recipe that I've been using for a while and lots of other Read more [...]
The Thanksgiving holiday is upon us once again here in the USA and the tradition is to have turkey and perhaps ham and all the sides that go along with that. It's a time when family and friends get together and remember all that they have to be thankful for.
Under normal circumstances I would be doing a full sized smoked turkey however, this time around, I plan to do a couple of smoked turkey breasts with a Read more [...]
Smoking chicken is another one of my favorite things to do.. done correctly it can be quite tasty and very healthy as well.
I have been doing quite a few test runs on my new wood fired smoker to get everything right before I begin giving instructions on how to smoke chicken
I have to say I have been getting some very good results.. tasty results I might add.
I am going to release the details that Read more [...]
Ok.. smoking turkey on a Brinkmann water smoker may not be your thing but for millions of people it is. And probable half of those million have problems maintaining a proper fire and turning out a good piece of meat on that 39 dollar hunk of metal.
I have recieved email after email that could be correctly labeled cries for help and folks.. I have heard your cries and am going to try and help you a bit here.
As Read more [...]
Q: We got our smoker for Thanksgiving (Cabella propane) and love it, but both times we've cooked chicken/turkey, the skin is inedible. Like leather. The meat is great - we've brined it both times.
How do you keep the skin from being so tough?
A: On poultry the skin does seem to take the brunt of the smoke and heat and usually turns out inedible.. the only thing I Read more [...]
These are actual questions I have received from web visitors via email and my answers back to them:
Q: please help me with smoking a whole chicken. I`ve tried things but can`t get a great spicy taste throughout and family says it`s plain tasting.
A: Have you tried brining?
Brining is a process in which you soak the chicken (or any meat) in a salt, sugar and water solution for a specified amount of 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 [...]