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Turkey breast smoked
It’s a little late in posting but for Easter I decided to smoke up a turkey breast because rather than the whole family it was just me and my wife because of the whole social distancing thing so I smoked up the turkey breast on my weber smoky mountain because it’s a short smoke and served it up... -
17 lbs of honey garlic
So my mother-in-law had 17 1/2 pounds of frozen pork tenderloin and she didn’t know what to do with it. so to get it out of her freezer To make space I offered to make 17 1/2 pounds of sausage for the entire family she chose honey garlic. so that’s what I made it was a little bit on the dry... -
beef ribs Sunday
well i smoked up this rack of beef short ribs salt and pepper fired up the old stickburner mix of hickory ash and white oak about 8 hours till probe tender. very tasty served with coleslaw and pickle de gallo and some tater salad -
brisket tonight !
cooking this baby tonight trimmed her up salt and pepper rub just letting it rest get up to room temp then its on the old stickburner its gonna be a long fun night -
chicken kefta sausage
whipped up a small batch of chicken kefta sausage normally they are on kebab skewers but i thought why not a sausage? so i whipped out the old sausage stuffer, came out real nice very flavourful and super moist. would prob serve them with a tahini style sauce might not be everyone's cup... -
smoking dedication lol
yesterday i had planned to smoke up the char sui pork i had prepared.. but i forgot to check the weather rain ugh ... so what do ya do when you dont have a tent but want to use the smoker improvise no tarps were burned and the smoker and wood stayed dry lol -
some pork butt char siu
i had about a 3 lbs piece of porkbutt left from making sausage. So i was wondering what am i gonna do with this so i decided to do some Chinese BBQ char siu mixed up the marinade then cut the porkbutt into 4 pieces. Let them in the marinade for about 5 hours then cooked them up the... -
beef back ribs
got these beef back ribs was amazed how much meat was on them. never seen that before in beef back ribs usually they cut tons of the meat off for the prime rib . so salt and pepper 5 1/2 hours of smoke on the old stickburner at 275 280 till probe tender and meat was pulling from the bone... -
Canada 150th birthday BBQs
well i thought id start this thread for all the Canucks what are your BBQ plans for Canada's 150th birthday ? me im smoking a big rack or huge beef back ribs i found. they have a ton of the ribeye cap still on it ive never seen beef back ribs with so much meat still left on the ribs. ...- cksteele
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- Forum: General Discussion
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sausage kinda weekend
so ive kinda been getting into making sausage lately and ive only done it 2 other times. But i really do enjoy it i had the house all to myself this weekend, so i decided to make up some Texas style hot guts beef sausage and Jalapeno cheddar sausage. bought a pork butt and some beef w... -
some smoked turkey breast
smoked up some turkey breast on Sunday. salt and pepper smoked at 270 till i like the colour then wrapped up in foil to finish w a little butter to baste and moisten it.served it up with some homemade tater salad and coleslaw with a couple ribs had leftover from the previous day nice Sunday... -
some spares from the weekend
so with the warm weather now back ive been smoking up a storm every weekend yay! here are some ribs from the weekend salt and pepper w a bit of paprika for colour then smoked for 2 hours at 275. then sauced till i like the colour then foiled for the last hour to tender them up. i... -
Italian sausage ribs
So it was unusually warm up here in the frozen tundra of Canada so I decided to do up some ribs. made a little experiment Italian sausage ribs, just used fennel coarse ground pepper a little kosher salt and some garlic salt and dash of cayenne a paprika for colour.cooked them up at 275 on the... -
first sausage attempt
so i decided to try my hand at some sausage making as well making up my first batch of kielbasa just a small batch like 2 1/2 pounds gonna try it and see got them drying in the fridge right now smoke them tomorrow morning fried up a patty of the meat tasted nice 1 cups water 1/2... -
ribs for game day
cooked up some ribs today for the bills cardinals. just some s+p paprika with white oak 275 for about 4 hours smoked them for 3 hours, then put a little home made slow sugar bbq sauce on them then foiled them for the last hour they were great moist tender and the peppper really gives... -
smoked turkey breast
so did a turkey breast on the old stickburner today just S+P RUB 270 degrees then wrapped it after 3 hours w a little butter 4 hour cook time very moist and tasty -
Memphis dry ribs
So having seen a video on west Tennessee dry ribs I decided to make some up.used loin back ribs took the membrane off then just applied some kosher salt to the ribs, then put them on the smoker naked at 275 for 3 1/2 hours. used hickory wood spritzing them every 30 min with some apple cider... -
Memphis style 1/2 chicken
so i made up a Memphis style dry seasoning cut a nice chicken in half did a simple brine of 50/50 salt sugar let it marinade for an hour them fired up the smoker. took the 1/2 chicken out of the brine patted it dry then covered with some olive oil, then threw it on the smoker using... -
first brisket !
New to the forum but last weekend i finally jumped to big boy BBQ, after doing just ribs and porkbutts for ages i did my first brisket! Picked up this 13 pound brisket trimmed most of the fat off it to 1/4 of an inch. Also squared it up a bit then rubbed it with 50/50 kosher salt... -
hi from Hamilton Ontario
well ive lurked on this forum a while picked up some great useful tips figured i should join up, ive been smoking for a couple years first just with a weber smoky mountain but this year i stepped up to a stick burner! So i got a used but in mint condition Oklahoma joe off kijiji. Only a...
