Search results

I'm wanting to try doing a couple of fatties for Sunday's tailgate and see a lot of different recipes around here. I see reference to using a baggie to somehow press out the sausage. Can anyone point a n00b to a good starter recipe that includes techniques, temps, etc.? Thanks!

I did some spares last Saturday and everything about them turned out wonderful EXCEPT the amount of fat on the rib. I tried selecting ribs with a decent amount of fat marbled through them but I often got more fat than I'd prefer with some bites. They ended up very tender. I did the 3-2-1...

I thought I would try to smoke a ham tomorrow for Christmas and found a 20 lb. Smithfield Whole Fresh Ham (all natural). Not doing my research before, I find now I don't have a cured ham. How would anyone recommend I smoke this? The Smithfield website says 22-28 minutes per pound at 325...

I'm going to brine a couple of turkey breasts and lots of legs tomorrow and trying to figure out the best way to do this. I luckily have a second fridge in the garage but wanted advice as to what to brine them in. I am assuming it needs to be airtight.

I'm going to smoke a couple of bone-in turkey breasts and some turkey legs and wanted to know if anyone removes the skin. I did a turkey breast "test run" last weekend and found the skin ended up rubbery and not much rub flavor. I've read about working the rub under the skin first but wondered...

I was smoking a couple of pork loins this weekend (which turned out very good). I used about 5-6 chunks of applewood in the beginning and noticed the smoke stopping after about 30 minutes. I added a couple more chunks but later wondered if it was necessary or if a certain amount of smoke early...

I did my first smoke tonight with my new 22.5". I went with some chicken breasts. I started out brushing them with a little cooking oil and sprinkling some Weber Beer Can Chicken Seasoning before wrapping with bacon. I heated up one Weber Chimney full of coals and tossed on two chunks of...