20 12, 2012

Tips on Smoking Meat for Christmas

By |December 20th, 2012|Newsletters|2 Comments

Hello and welcome to the Christmas edition of the smoking meat newsletter! I hope you have not put away your smoker for the winter since there is no better time to cook than around the Christmas holiday.

Nothing smells better on a cold day than a smoker with a ham, turkey, ribs or even a prime […]

19 12, 2012

Smoked Prime Rib or Standing Rib Roast

By |December 19th, 2012|Beef|25 Comments

One of the most perfect pieces of meat known to man is the smoked prime rib.. my opinion of course!

The prime rib or what some call a "standing rib roast" which is, as I understand it, ribs #6-12 going from front to rear. The term "prime" has nothing to do with the quality of the […]

13 12, 2012

Smoked Duck with Dirty Rice

By |December 13th, 2012|Newsletters, Poultry|1 Comment

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 […]

6 12, 2012

Smoked Pork Sirloin Roast

By |December 6th, 2012|Newsletters, Pork|3 Comments

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 […]

1 12, 2012

Brined Smoked Turkey Legs

By |December 1st, 2012|Newsletters, Poultry|3 Comments

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 […]

15 11, 2012

Smoked Ham for Thanksgiving

By |November 15th, 2012|Newsletters, Pork|1 Comment

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 […]

8 11, 2012

Smoked Turkey Breast for Thanksgiving

By |November 8th, 2012|Newsletters, Poultry|3 Comments

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 […]

25 10, 2012

Wet, Sauced Up, Sticky Smoked Ribs

By |October 25th, 2012|Newsletters, Pork|6 Comments

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 […]

22 10, 2012

Big Green Egg Instructions

By |October 22nd, 2012|Equipment, Smoking Equipment|55 Comments

The Big Green Egg is one of my newest smokers slash cookers slash grills and while I am not hung up on the brand name like some folks, it does exactly what it was designed to do and it does it well. I have a feeling that all of the ceramic cookers do a pretty […]

19 10, 2012

How To Use a Charcoal Chimney Starter

By |October 19th, 2012|How to, Smokeology|4 Comments

There are many ways to light the charcoal for your charcoal smoker but I highly recommend using a charcoal chimney starter when performing this task. If I can go a step further, allow me to recommend the ones made by Weber as they are larger and more durable than most of the other brands that […]