When I was about 14 years old, I read the book My Side of the Mountain. My imagination was tantalized by the idea that a young boy could take care of himself and eat things like pine cones and live in the trunk of a great tree.
I was already fascinated by living off the land, surviving in the wilderness and cooking my own food outdoors. The idea of being independent and depending only on Read more [...]
Note: For a limited time, when you order the recipes for my rub and sauce, I will give you my 77 minutes MP3 audio eCourse on "How to Smoke Meat" and the PDF version of the Smoking Basics ecourse absolutely FREE!
You know it when you taste it.
You even know it when you see it, glazed or caramelized onto delicious top-notch barbecue.
Well, Read more [...]
Another brand new part of the smoking meat website.. you ask questions and I answer them. These are actual emails I have recieved from web visitors on various subjects related to smoking meat.
Most of my answers are so long and detailed that each one takes up a separate page.
Simply click on the one that interests you to go to the specific page.
Basics of Smoking a Brisket
How Read more [...]
Due to the huge number of emails I receive on a daily basic concerning different aspects of smoking meat, I have put together a basic course which covers most of the things a person new to the smoking arena or maybe even those who are somewhat proficient but would like to brush up on some of the things that they do but don't really know why.
Regardless of the reasoning.. this 5-Day eCourse is a great way to Read more [...]
This form is for your convenience and is a direct line to my email box, I will do my best to get back with you as soon as possible however, try to understand that I do get a LOT of email and I cannot answer every single smoking meat question that comes in.
Please consider asking time sensitive cooking questions at the forum for a much faster response. The forum is located at http://www.smokingmeatforums.com
If Read more [...]
Hello and welcome to the September edition of the smoking meat newsletter... hoping most of you are into some cooler weather and with the nip in the air comes the desire to bathe yourselves in the wonderful smell of hickory, mesquite, pecan and various other great smelling smoking woods.
Not to put a damper on this wonderful time of year but this month we are going to be dealing with food safety.. something Read more [...]
My smoking times and temperatures chart for smoking meat is at the bottom of this page.
When it comes to smoking meat, the time is not nearly as important as the temperature. Temperature should always be used to determine when the meat is done cooking rather than the time.
I have many people who email me and ask me how long to smoke ribs or how many hours per pound to smoke brisket and while this Read more [...]
I decided to talk a bit about the commercial barbecue pit after discovering that there was a huge demand for information and very little supply. I happen to know a few things about it that I am willing to share as long as you keep in mind that I am not the authority on the subject..
There are several reasons for wanting a commercial barbecue pit one of them being the fact that you either own a restaurant Read more [...]
Rib rub recipes are absolutely essential to good smoke cooking when it comes to ribs. And what's exciting is that rib rubs are usually good on a LOT Of things.
Such is the case with my very own, "Jeff's Naked Rib Rub" recipe which I sell to help support this website.
You probably should go order it now.. you will thank me later (I promise)!
By the way.. this rub recipe comes with Read more [...]