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Am looking at getting a reverse flow stick burner and have been looking at wood supplies locally. I'm finding a lot of oak available and very little hickory and the hickory is priced 4 to 5 times the price of oak.
For those who have a stick burner, what have you experienced with the results you...
We bought about 2 pounds of fresh green beans and on the way home wife says she would really like some of the Mission BBQ green beans. Since I had just smoked a pork butt the day before and had left overs, I said lets see what we can put together.
By the texture, I think Mission BBQ starts...
We have been doing a lot of Quesadillas recently; they are good for using up left-over smoked meat. They go together quickly and are tasty.
I’ve been using Fajita sized tortillas (8 inch), they fit perfectly in my favorite cast iron pan.
All the versions start with chopped red bell peppers and...
After making smoked pulled pork, I often like to make a batch of this after we have had some pulled pork sandwiches. Made a batch this stew this afternoon from the left over pork butt smoked on Saturday.
Brunswick Stew
2 tbsp butter
Small onion chopped about 1/2 to 2/3 cup
2 to 3 cloves garlic...
Can't take credit for the technique, but tried it and the results were so delicious that I am definitely going to do this again.
Smoked a marinated bone in, skin on turkey breast. Used apple wood, 225 degrees F until internal meat temperature was 150 degrees. Opened up the airways and got the...
It is resting in the pan. Thigh reached 160 Fahrenheit while breast was at 165. Apple with a little cherry added for the smoke wood.
Happy thanksgiving all!
This one is vinegar based and has some vinegar tang to it as well as some fruit overtones:
Tangy BBQ sauce:
1/3 cup grated onion
1/3 cup grated celery
2 cloves garlic grated of through a garlic press
1 tbsp butter
Cook onion, celery and garlic in the butter until translucent / soft
1 cup...
After seeing them on some of the cooking shows, I picked up a smoke infuser. Kind of neat little gadget that burns a small amount of small wood chips and blows the smoke through a tube into a container that is holding food.
First try was with a piece of salmon. Sprinkled the salmon with some...
Back in June wife and I were in the VA Beach area and stopped in Whitner's BBQ. I had a brisket and sausage sandwich and my wife had the burnt ends. Both were very good. We liked the sauce used on the burnt ends.
Sometime after we get a little past crab season, I'm going to work on making up a...