Holiday Meat Smoking Tips

Holiday Meat Smoking Tips

It's been a great year and I can think of no better way to end it on a good note than to spend time with family and great friends sharing wonderful food smoked in your own backyard. In an effort to help as many of you as I can, I will be giving a lot of tips, tricks and general information about a large variety of meats that can be smoked and cooked in your smoker and … [Read more...]

Smoked Pork Crown Roast

Smoked Pork Crown Roast

When it comes to the Christmas feast, my theory is "go big or go home". You want to do something that will make folks say, "Wow!" and there is nothing quite like a smoked pork crown roast when it comes time to make a great impression for the folks you love and care about. A pork crown roast is basically a couple of pork loins with the ribs still attached, formed into a … [Read more...]

Smoked Lobster Tails

Smoked lobster tails

For a while now, I have been experimenting with smoked lobster tails and I am very happy to report that smoking lobster tails takes them to an entire new level of amazing and I say that as a guy who is very picky about his lobster. Not only a great way to make any special occasion a little better, these also make for an extra special Christmas meal especially when it's a … [Read more...]

Rum Injected Double Smoked Ham

Rum Injected Double Smoked Ham

For the past several weeks we've been talking about smoking turkey and getting ready for the big day. In this newsletter, we'll finish up the 2013 Thanksgiving series with a few more tips and instructions for smoking the turkey and I'll show you how to double smoke a ham. I'll also show you how to inject the ham with a rum or maple sauce before you smoke it to make it … [Read more...]

Smoked Turkey Breast for Thanksgiving

Smoked Turkey Breast

Smoked turkey breast is a better option for folks who do not care for dark meat or if you are cooking for a smaller crowd. It's also a little fancier in my opinion and for something like Thanksgiving, that can be important. Turkey breasts come as bone-in and boneless but I prefer to purchase the whole bone-in turkey breast and I'll either cook them just like they are or sometimes … [Read more...]

Smoked Turkey with Bacon Butter

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For the next three weeks, we are going to be getting prepared for smoking turkey and ham on that big Thanksgiving day.. the biggest smoking day of the year. I get more emails, more questions, and more feedback during the month of November than any other month of the year bar none and this has been consistently true for the past nine years that we have been … [Read more...]

Smoked Beer Can Chicken

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Smoked beer can chicken is a play on a classic recipe usually done on the grill but it does equally well, if not better, on the smoker and begs the question, why not! For those of you not yet familiar with this method of cooking chicken, a beer can half full of beer (or root beer, Dr. Pepper, etc.) is inserted into the cavity of the chicken in such a way so as to help it to stand on end … [Read more...]

Smoked Pork Tenderloin on a Stick

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What is it about the inner carnivore in humans that make us love to eat things off of a stick? If you think about it, that's exactly what a rib is and if it doesn't come with it's own stick.. well, then we insert one. This smoked pork tenderloin on a stick can serve as dinner laid across a bed of rice with some summer vegetables or you can eat them by … [Read more...]

Maple Glazed Smoked Salmon

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Who doesn't love maple glazed smoked salmon? Alright, maybe there are a few people around who don't but, I haven't met too many folks who wouldn't tear into some home smoked salmon hot and fresh from the smoker. Smoking salmon is more about the preparation than the actual smoking process and if you get the brine and the seasoning right, the rest is a piece of cake. Fortunately for you, I … [Read more...]

Coffee Brined, Smoked Baby Back Ribs

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Hello and welcome to this edition of the smoking meat newsletter! I have had a lot of questions concerning the use of a brine on pork ribs and while I have brined ribs, the results were inconclusive and I wanted to take another slab at it. (pun intended) In thinking about a brine, I decided to use a coffee brine to give the ribs some added dimension and I even went so far as to introduce some … [Read more...]