2011

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15 12, 2011

Smoked Prime Rib and Holiday Smoking Tips

By |December 15th, 2011|Beef, Newsletters|2 Comments

Welcome to this special edition of the smoking meat newsletter. I sent out a newsletter just last week on smoked appetizers and it went over really well. In fact, I have already recieved quite a few emails from folks who have tried the recipes and love them.

Since my newsletter last week, I have recieved so […]

8 12, 2011

Smoked Appetizers and Party Foods

By |December 8th, 2011|Appetizers, Newsletters|6 Comments

Hello friends and welcome to this Christmas holiday edition of the smoking meat newsletter. If you're anything like me, you get invited to a few parties around this time of year and it's always expected that you will show up with something of the "smoked" variety. I love doing party hors d'oeuvres on the smoker […]

17 11, 2011

Smoking a Ham for Thanksgiving

By |November 17th, 2011|Newsletters, Pork|0 Comments

Hello friends and welcome to part two of the Thanksgiving 2011 Smoking Meat Newsletter. We talked about smoking a turkey last week using a buttermilk brine and this week we are going to discuss ham.. the other traditional holiday meat. When I say smoking a ham, you might think that I mean curing, smoking, hanging […]

10 11, 2011

Buttermilk Brined Smoked Turkey

By |November 10th, 2011|Newsletters, Poultry|17 Comments

Hello everyone and welcome to this special Thanksgiving edition of the smoking meat newsletter. As the tradition would mandate, we are talking about smoking turkey this time and I plan to show you how to make the best smoked turkey you, your friends and your family have ever eaten.

My recipes all begin as little ideas […]

27 10, 2011

Smoked Turkey Legs + Smoking Nuts and Edible Seeds

By |October 27th, 2011|Newsletters, Poultry|1 Comment

Hello friends and welcome to this edition of the smoking meat newsletter. With Fall upon us and turkey day just around the corner in the USA, thoughts turn toward celebration and all of the fun and food that goes along with that.

Fall is sort of the turning point at my house where I start looking […]

13 10, 2011

Smoked Chicken Legs and Thighs

By |October 13th, 2011|Newsletters, Poultry|12 Comments

Hello and welcome to this edition of the smoking meat newsletter. As the temperatures continue to drop I find myself wanting more and more to be outside knowing fully that this perfect fall weather can not last forever and is just a short interlude before winter settles in.

Regardless of how short it may seem, I […]

29 09, 2011

Smoked Pulled Pork and 4 Amazing Recipes for Using It

By |September 29th, 2011|Appetizers, Newsletters, Pork|11 Comments

Hello and welcome to this edition of the smoking meat newsletter. I am very excited to share the newsletter with you this time as we celebrate the amazing flavor of smoked pulled pork by using it in some out of the box ways.

I have put together a few recipes demonstrating how easy and wonderful it […]

15 09, 2011

Smoked Beef Country Style Ribs

By |September 15th, 2011|Beef, Newsletters|0 Comments

Hello and welcome to this edition of the smoking meat newsletter where I will be sharing my recipe for smoked beef country style ribs. Most of us are probably somewhat familiar with the pork version of the country style ribs and their fantastic flavor but I would like to introduce you to the less familiar […]

1 09, 2011

Labor Day Smoking Meat Tips

By |September 1st, 2011|Newsletters|0 Comments

Hello friends and welcome to this special edition of the smoking meat newsletter.. so many of you are new to the website as well as new to smoking meat that I thought it prudent to send out a few tips to help some of you have great success with your cooking this coming Monday.

I am […]

25 08, 2011

Smoked Baby Back Ribs

By |August 25th, 2011|Newsletters, Pork|12 Comments

Hello smoking meat friends! Welcome to this edition of the smoking meat newsletter and I am so excited to be talking about smoked baby back ribs. Smoked ribs are my own personal favorite when it comes to food.. it's my food passion and I am very picky when it comes to the flavor and tenderness […]