While much of the pork that we smoke and grill is anything but healthy, smoked pork tenderloin rivals lean white meat chicken in calories, fat and cholesterol. Eat it because it tastes amazing and enjoy the fact that it's also healthy! Helpful Information Preparation time: 20 minutes Cook time: 1 to 1.5 hours Smoker temperature: 250°F Meat finish temperature: 145°F Recommended [...]
I have quite a few folks ask me how to smoke meat on a grill or even how to apply more natural smoke flavor while they are grilling and I have to admit that this is a completely valid way of cooking and can still be considered smoking meat. This mango habanero smoked and grilled chicken is a fine example of the best [...]
You just can't go wrong with smoked burgers stuffed with a big 'ol hunk of cheese and wrapped in long, tasty slices of cured pork belly. To make matters even better, they are dusted with Jeff's original rub and finished off with a rich slathering of Jeff's original barbecue sauce for a glorious finish. I may have just heard a [...]
Hello and welcome to the March 2007 edition of the Smoking Meat Newsletter! As many of you know I really, really like to cater to the guys and gals just starting out in this great hobby. [wptouch target="non-mobile"] [/wptouch] Why? I remember trying to learn many, many years ago and back then without internet and such it was the library [...]
Hello and welcome to the December edition of the smoking-meat.com monthly newsletter. This month we are going to be making Hard Chargin' Blue Cheese Stampede Burgers. Grilling With Smoke In this edition I would like to turn your attention to the grill.. not just the ordinary grill but a smoking grill. Anytime you have hot coals beneath your food, consider [...]
Great Barbeque recipe! Note: This was submitted by an anonymous reader back in 2004 and was designed for the grill. I will update it soon with times, temperatures, etc. to make it smoker worthy. Difficulty Rating: easy Serves: 4 Ingredients: 4 fish steaks (about 8-10 ounces and 1-inch thick each. Swordfish, Halibut or Salmon are all good with this recipe) 1/4 [...]
