Newsletter Archive

/Newsletter Archive

I’ve been sending newsletters to my subscribers since about 2004.. at first it was every month and then it went to twice a month, then weekly and now it’s going out at a rate of 1 to 2 per week and sometimes 3 if it’s a holiday and people are going to be doing a lot more cooking and need extra ideas.

My newsletters usually consist of a step-by-step recipe complete with pictures to show each step. I also recommend products and there’s plenty of tips and tricks sprinkled in so readers are also learning some smokeology along the way.

Below is the archive of these recipes in chronological order– the most recent one will be at the top.

Enjoy!

Jalapeño Cream Cheese Stuffed Chicken Thighs

In my humble opinion, the best part of the chicken is the thigh. There is plenty of fat to keep it moist and of course the fat is where the flavor is. Unfortunately it is not the healthiest part so this should be a treat, not an everyday staple;-) These smoked chicken thighs are seasoned front and back with [...]

2018-06-14T03:29:35+00:00 By |8 Comments

Seared and Smoked Top Sirloin Steaks

I cooked up some smoked top sirloin steak the other day-- dry brined and seasoned with my Texas style rub (purchase recipes here) and it was without a doubt, hands down the best steak I've had broiled, grilled, or smoked. This write-up is going to give you all the juicy, delicious details about how I did it so you [...]

2018-06-16T02:10:23+00:00 By |4 Comments

Bacon Wrapped Meatballs aka Moink Balls

Bacon Wrapped Meatballs have been around for at least 40 years and possibly longer than that but were named "MOINK balls" and made popular in 2008 by a man named Larry Gaian. The "MOINK" name is quite significant in that they are made from beef meatballs and half slices of thin pork bacon. Together you have moo + oink or moink balls. If [...]

2018-06-16T04:18:26+00:00 By |5 Comments

Maple Barbecue Pork Tenderloins

Smoked pork tenderloin is lean, delicious and easy to cook in any smoker. I used maple syrup mixed with my original rub (purchase recipes here) to create some nice kick and flavor as well. Helpful Information Prep Time: 30 minutes Cook Time: 60-90 minutes Smoker Temp: 225-240°F Meat Finish Temp: 145°F Recommended Wood: Cherry [...]

2018-06-14T03:29:45+00:00 By |17 Comments

Smoked Pork Belly Burnt Ends!

I have received a whole lot of questions about alternative ways to smoke pork belly in the smoker over the last few months.. folks, you had me at pork belly! Here's my own personal take on pork belly burnt ends, how to prepare them, season them with my original rub recipe (purchase recipes here) and smoke cook them to perfection. [...]

2018-06-14T03:29:46+00:00 By |6 Comments

Check Out These Enormous Beef Short Ribs

These smoked beef short ribs are man-sized or sized for anyone who likes beef in a BIG way. When they get done cooking in the smoker, you'll have a nice handle to hold onto while you chow down on that big hunk of beef in the middle. They are quite easy to prepare and smoke and of course the [...]

2018-06-14T03:29:48+00:00 By |6 Comments

Reverse Seared Burgers – Smoked Then Seared to Perfection

When it comes to smoked hamburgers, as it turns out, you truly can have your cake and eat it too! I love that flame kissed grilled burger flavor but I also love that slow smoked flavor that I get when I do burgers in the smoker. The answer to getting both of these wonderful things is found in smoking [...]

2018-06-14T03:29:50+00:00 By |6 Comments

The Smoky Okie Brisket Smoking Method

This is a slightly modified version of the legendary Smoky Okie brisket smoking method. Of course the seasoning of choice for the delicious cut of beef is none other than my Texas style rub recipe (purchase recipes here). Smoky Okie instructs us to super sear the brisket over a very hot flame before you place it into the smoker. After [...]

2018-06-14T03:29:51+00:00 By |1 Comment

Alabama White Sauce on Smoked Chicken Drumsticks

Most of us have heard of Alabama white sauce.. which is a really tasty sauce created with mayonnaise, black pepper and any number of other ingredients. The variations are endless and it's most often used on chicken but I've also seen it used on pork and seafood. In this recipe, I use a very basic Alabama white sauce recipe on [...]

2018-06-14T03:29:52+00:00 By |12 Comments

Stuffed Jalapeños – Atomic Buffalo Turds

This week I am sharing stuffed jalapeños, one of my favorite smoked appetizers. These jalapenos are stuffed with a mixture of cream cheese and extra sharp cheddar then wrapped in bacon. These are amazing for parties, get togethers, anytime it's gonna be a while till dinner and guests are hungry, or just because you are craving them. They are called "Atomic buffalo turds" [...]

2018-06-14T03:29:53+00:00 By |13 Comments
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Subscribe To Newsletter
Be the first to get latest recipes straight to your email inbox.
+ Free 37-page ebook on Smoking Meat Basics
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Give it a try, you can unsubscribe anytime.
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DON’T MISS OUT!
Subscribe To Newsletter
Be the first to get latest recipes straight to your email inbox.
+ Free 37-page ebook on Smoking Meat Basics
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Give it a try, you can unsubscribe anytime.
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