Smoked Chicken Tenderloins
We cook chicken tenderloins at least once a week here at home and often it's a quick meal from the oven with some fresh green beans, asparagus or some other vegetable however, I decided a few days ago to brine some of these and cook them a little slower in the smoker to see how they'd turn out. Up [...]
Smoked and Seared Lamb Chops
Lamb doesn't seem to be the meat of choice here in America for most people however if you taste these smoked and seared lamb chops, you might decide to do them a lot more often! Lamb chops are to a lamb as a bone in ribeye is to a cow. In essence, the whole rack of lamb is the [...]
Pimento Cheese Stuffed Jalapenos
I came up with the idea for pimento cheese stuffed jalapenos made like an ABT (atomic buffalo turd if you must know) with the pepper wrapped in a piece of bacon earlier this year only to find out later that I wasn't the first to do this. What can I say.. great minds think alike I suppose! It's a [...]
Smoked Beef Dino Ribs
I got this huge rack of dino ribs (beef plate ribs) from Porter Road this week and they were just screaming to be smoked! These are just loaded with flavor and there was a ton of fat marbling within the meat so I kept the preparation real simple. I trimmed off most of the surface fat on top and [...]
Spicy Pickled Slaw
I am forever looking for a new slaw recipe to try on pulled pork sandwiches and this one pretty much “takes the cake”. It has a kick that you won’t soon forget if you make it according to the recipe. If you are afraid it might be a bit much, consider leaving out the smoked habanero powder on the [...]
Smoked Pork Short Ribs
You did not mis-read that.. these are pork short ribs and if you haven't heard of them, you're not alone. This is not something you'll find at the grocery store or even at your local restaurant but you can get these at specialty meat shops such as Porter Road, where I got these. Picture the rib cage of a [...]
Wide-Cut Individual Smoked Pork Spare Ribs
The St. Louis style spare ribs in this recipe are cut into individual pieces before they are cooked. This is is not a widely used method but I think it should be. By cutting the ribs beforehand, you get more seasoning and more smoke on more surface area and you don't have to worry about slicing them before serving.. [...]
Pulled Chuck Roast with Grilled Onions
When most people think of pulled meat they often think of pork but this pulled chuck roast which I mixed with grilled onions is versatile enough to go on a sandwich, fajitas, tacos, pizza-- let the sky be the limit and the flavor will back it up all the way. I got this 3-lb chuck roast from Porter Road [...]
Homemade Pastrami from Brisket – The Smoke
If you've ever wanted to make your own pastrami at home for St. Patrick's day or just because you like the stuff, then the time is now and this is the 2nd step in that process. In case you missed it, in part one I showed you how to prepare and cure the brisket for 6+ days. You can [...]
