Search results

This will be my first whole smoked bird, but I've been doing smoked bone-in breasts for a few years. I'm thawing the birds (25lbs for the oven, 14lbs for the smoker) currently in my cooler, changing the water hourly. The smoker bird will get a dry brine treatment tomorrow around noon. It will...

Great cooks. Damn, I missed my chance. I smoked turkey breast with crispy redskins, bacon braised green beans, cornbread, and drunken apples on Sunday but didn't document it.

Love the blue enamel. Great buy. Man, why don't people in my area give great stuff like that away?

I cooked a bone-in 7.5 lb turkey breast this past Sunday on my Weber Kettle (using the snake method, no water pan), and ran about 300~325F. It was done in just about 2 hours. It was juicy and tender, and I didn't even get a chance to properly brine it! I barely got to thaw it before it went on!

When I lived in Japan, I was a big fan of yakitori joints. My favorite was the chicken thigh with the yakitori glaze, but the close second was buta baraniku - pork belly. It was best with the shio, or fine dust of salt & pepper. The bacon kabob looks pretty similar. In fact, it made my mouth...

So... just "ends"? I want to try this. It will be a nice meal. I would serve the pork "ends" and potatoes along side baked beans and grilled corn.

Pulled pork is always a hit, but my wife has said that my St. Louis ribs are perfected, so I guess they're my specialty. That said, I plan on perfecting my chicken wings as soon as possible.

Thank you very much Barb. As I said above, this was my first time doing wings, but with how well they turned out, I will be doing them much more often.

Yep, working on that right now actually.. Should be fixed!

I had my plan together. I wanted to smoke some wings. My heart was set on it. Then I read the Bacon Throwdown Challenge, and Matthew made what he called Boneless Rib Lollypops, which was chunks of rubbed shoulder wrapped in bacon and smoked. Well, looks like a two-meat day. My maiden voyage on...

Traditionally it is from fermented bean paste or red tofu, but more modern versions just use red food coloring.

My wife had cooked Thanksgiving turkey since we got married. It is practically the only thing that she cooks, but she does it well since she took lessons from her grandmother. She used the buttered-brown-bag method in the oven. Last year, I smoked a turkey on New Year's Eve with the specific...

Tacos al Pastor http://norecipes.com/tacos-al-pastor/ 4 lbs pork “butt” roast 1/4 pineapple sliced into long 1/4″ thick strips for marinade 2 ancho chiles 1 guajillo chile 3/4 C fresh pineapple 1/2 onion 1 Chipotle chile (in adobo sauce) 1 Tbs adobo sauce 1 Tbs vinegar 5 cloves of garlic 1...

Matthew - I assume the pit temp was around 250F. Did you have an IT, certain amount of time, or any other factor that you were shooting for that I can replicate? I want to put those in my belly.

In my experience, I brine foods that are prone to drying out and rub all others. My basic brine: 1/2 gallon vegetable stock (low sodium) 1/2 gallon apple juice 1 cup kosher salt 1 cup brown sugar 3 bay leaves 2 onions (roughly cut) 2 stalks celery 2 Tbl black peppercorns My basic rub: 2...

I'd love to hear if there was any progress on this. I have a nice scimitar bladed butcher knife coming to me at some point. My grandpa-in-law keeps telling me I get it when he dies -- I'd rather he keep it and he stick around to cook with me more! In any case, the scimitar he uses is from his...

Halfway through your post I was getting excited and getting ready to ask where you got them, then when I got to the end, I got sad. Unless you replace them and share with us where you got the new ones!

Slaw on top. Anything else is an affront to the sandwich gods. That being said, if you are only of the occasional slaw variety, slaw on the side, and you can add as much or as little to each bite as you go through the sandwich.

I will likely smoke up some St. Louis ribs and ABTs in a week or two. My schedule is packed right now. I am loking forward to making up some Jerk chicken also in the relative near future.

I brine all my pork loins or tenderloins before smoking, rub them with a spicy rub, smoke, glaze, rest, and slice. Here are my notes for a recent 3 lb pork loin smoke: Brine 1 gal water 1 cup kosher salt 1 cup (packed) dark brown sugar 1 medium white onion 3 cloves garlic 1 tsp black...