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 [...] Smoked Pulled Chicken
May 8, 2013 By Leave a Comment
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 [...] Smoked Leg of Lamb
March 28, 2013 By 8 Comments
Easter is upon us and this year we are doing smoked leg of lamb with a really nice twist. It is boneless, butterflied, stuffed with cream cheese, jalapenos and crumbled bacon and I have to say that this was the most Easter worthy lamb I have done so far.
You still have time to find a leg of lamb for smoking for this weekend and even if you or your family thinks you do not care for lamb, this might Read more [...] Smoked Ham and Pineapple Kabobs
March 21, 2013 By 5 Comments
I am always trying to figure out new ways to serve smoked meat to keep things exciting for you and your guests and this Easter, instead of serving the ordinary ham with pineapple slices on it, why not turn the ham into smoked ham and pineapple kabobs?
The instructions are easy to follow, it smokes up faster than a whole ham and your guests will rave about it.
Not to mention, doing things this way means Read more [...] Tips on Smoking Meat for Christmas
December 20, 2012 By Leave a Comment
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 rib wafting out over the neighborhood.
If you have put it away, then you have ample time to get it back out and Read more [...] Smoked Ham for Thanksgiving
November 15, 2012 By Leave a 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 are good but they can be better with a little help from your own smoker.
I am not sure what the factory Read more [...] Smoked Turkey Breast for Thanksgiving
November 8, 2012 By Leave a Comment
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 doing a full sized smoked turkey however, this time around, I plan to do a couple of smoked turkey breasts with a Read more [...] Smoked Stuffed Burgers Wrapped in Piggy Goodness
June 28, 2012 By Leave a Comment
Hello and welcome to the July 4th edition of the smoking meat newsletter. With temperatures here in Oklahoma soaring above 100 degrees, I am not as eager as usual to fire up the smoker and stay out there with it for hours on end so I find myself looking for things that get done a little faster with a little less fuss and allows me to be inside at least part of the time.
In this edition, I want to show you how I Read more [...] Smoking Tips for Memorial Day 2012
May 28, 2012 By Leave a Comment
Hello and welcome to this edition of the Smoking Meat Newsletter. Memorial Day is on Monday and no doubt, most of you will be firing up your smokers and grills to entertain and feed your family and friends.
In this edition, I point out my 15 top favorite things to smoke and focus on some basics for the new folks. I'll get into some tips and tricks to help you be successful as well as some simple instructions Read more [...] Smoked Rack of Lamb for Easter
April 5, 2012 By Leave a Comment
Hello friends and welcome to this special Easter edition of the smoking meat newsletter. Easter, for me, is not only a celebration and remembrance of Christ's resurrection but it marks the end of winter and the beginning of Spring.. my favorite time of year!
In thinking about what to do for Easter, I knew we had to do the traditional double smoked ham but I also wanted to do a cut of lamb that we have not done Read more [...] Double Smoked Ham For Easter
March 22, 2012 By Leave a Comment
Hello friends and welcome to this edition of the smoking meat newsletter! Easter is just around the corner and I'm looking forward to showing you how to smoke up some traditional Easter fare as well as some not so traditional fare.
This week, I am going to show you how to double smoke a store bought ham and really give it that smoky flavor that it is so perfect for. Your friends and family will be amazed at Read more [...] Smoked Prime Rib and Holiday Smoking Tips
December 15, 2011 By Leave a Comment
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 many requests for information on smoked prime rib that I feel compelled to push out this special newsletter Read more [...] Smoking a Ham for Thanksgiving
November 17, 2011 By Leave a Comment
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 in the barn for weeks on end.. but not so. I typically purchase an already cured and cooked ham and after applying Read more [...] 
