Cooking Easter dinner on the smoker or grill may not be traditional but it might just be the best holiday dinner you’ve ever had. Almost any kind of meat cooked in the oven, is even better cooked in the smoker and this includes lamb, ham, beef, pork, and even fish and seafood.
In this newsletter, I am going to direct your attention to 9 of my favorite holiday smoking meat recipes of all time. Each one will guide you in a step-by-step instructional on how to do this at your house in your own smoker.
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. [read more..]
I’ll make no bones about the fact that I really love smoked pork tenderloin but when I saw a picture a while back of it cut into partial strips and then braided, I knew I had to give it a try in the smoker. [read more..]
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. [read more..]
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. [read more..] [browse all lamb]
This week I will be walking you through a step-by-step recipe for smoked pulled chicken that I have perfected just for you. [read more..]
If I had a dollar for every person who has told me they are intimidated by brisket then I would be quite well off and while I do have to admit that brisket is definitely something that requires some knowledge, skill, and a little practice to get the hang of, don’t let it intimidate you into not trying it. [read more..]
This first week, I am going to show you how to stuff bacon butter under the skin of the turkey before smoking it to moisturize that breast meat while it cooks in the smoker. [read more..]
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. [read more..]
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. [read more..]
Every article and newsletter that I produce is archived on the smoking-meat.com website HERE. With more than 200 newsletters and hundreds of other articles, you are in good hands when it comes to smoking meat for the holidays and everyday for that matter.
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Note: You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.