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 [...]
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 [...]
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 [...]
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 [...]
This week we are talking about smoked chicken wings and while these are very similar to smoked hot wings, these are not the traditional chicken wings that are rolled in flour, fried then coated in wing sauce.
Instead these are seasoned with my rub (very good by the way), smoked with cherry wood and then brushed with my delicious barbecue sauce recipe about 30 minutes before they are finished.
We always have Read more [...]
Hello friends and welcome to this edition of the smoking meat newsletter. I get emails each week from folks asking me to cover a certain topic or procedure or a certain type of meat and I always add those to my list of things to write about. One topic that I've been asked about repeatedly is how to butterfly a chicken and it just so happens that this is a wonderful way to serve whole chicken and there's even a special Read more [...]
Hello friends and welcome to this edition of the smoking meat newsletter. I am very happy to hear that most of you had a very good Easter with lots of smoked ham, lamb and raving fans of your smoked meats. I say that based on the ton of emails that I have received over the last couple of weeks.
This time I want to get back to something that I think is the best meat to learn on and incidentally gives me the most Read more [...]
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 like to try and make the best of it and for me that's all about spending time outdoors around the Read more [...]
Hello friends and welcome to this edition of the smoking meat newsletter. I have been pondering this month's newsletter topic off and on for the past while and I just wasn't sure when to fit it in but I knew that I wanted to really bad. Well this past week I attended our annual SMF Gathering in N. Florida just outside of Tallahassee and one of the guys (BamaFan from SMF) smoked up some of these and I knew I just Read more [...]
Hello and welcome to this edition of the smoking meat newsletter! I am excited to share my bacon wrapped chicken breast recipe that is not only beautiful and tasty, but it's also very simple. Chicken breasts have never been my favorite part of the chicken and when there's a bucket, I'm the one diving for the thighs and drumsticks but this recipe makes me change my mind about breast meat every time.
In Read more [...]
Hello friends and welcome to my special Labor Day edition of the smoking meat
I don't always produce a holiday version of the newsletter but I
have gotten so many thank you emails from the past editions that I want to throw out a little help to all of you getting ready to do your Labor day celebrating whether that be tailgatin' or in the back yard.
Speaking of yard.. this Read more [...]
Hello friends and welcome to the August edition of the smoking meat newsletter. I know that many of you are probably not doing a lot of smoking due to the extremely hot weather but if you do get in the mood for something smoked, then something quick and easy like ribs, chicken or even some appetizers are always on the menu.
This month, we are going to cook up some baby back ribs but we are going to do them a little Read more [...]