Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use. Hint: The sampler packs, which contain both of Jeff's rubs and a bottle of Jeff's original barbecue sauce, make excellent gifts.
Thermoworks “Smoke” Gateway (Wi-fi Bridge)
The "Smoke" thermometer by Thermoworks is a really great thermometer all on it's own.. no help needed but as with most things, anything can be made better with features. The newest feature or accessory for the "Smoke" is a gateway (wifi bridge) that connects the Smoke thermometer to your wifi signal/internet and then the app on your smartphone or smart [...]
ThermoWorks “Smoke” Wireless Dual Probe Thermometer
The Smoke thermometer by ThermoWorks is wireless, has dual probes, is splash-proof, has extremely rugged construction and amazing battery life not to mention how simple it is to set min/max alarms on the fly. ThermoWorks has established themselves as a leader in the thermometer and temperature sensing industry and the quality and workmanship speaks volumes. Here's a few specs from [...]
Traeger Lil' Tex Elite 22-Inch
I have had the Traeger Lil' Tex Elite Pellet Grill for over a year now and I could feed an entire town on the amount of great food I have cooked on this pellet grill. This is the 22 inch version which is more than ample for normal backyard cooking but they do have a larger 34 inch model if [...]
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 [...]
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 [...]
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. [...]
Smoked Beef Short Ribs aka “Dinosaur 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 [...]
Camp Chef Woodwind Pellet Grill
Let me just say that this is a great smoker and if you are looking for an easy to use smoker that uses REAL WOOD pellets for both heat and smoke, then this is the smoker to buy. As you read down the page, I will talk about the various aspects of this smoker but if already know that you [...]
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 [...]
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 [...]
