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KCBS is aware of the ongoing Cyclospora outbreak being investigated by public health officials. At this time, no changes have been made to KCBS garnish rules, as no produce item permitted under KCBS garnish rules has been specifically identified as the source of the outbreak, and no recalls have...

Here is another round of skinless thighs where I fool the the eyes, but deliver a home run with flavor without dealing with rubber skin. Here is the drill... I start with skinless thighs, trim the heavy fat pockets, and brine them for 6 hours or so. Then season moderately, and rest for a...

My beef rib seasonings usually lean toward salt, pepper & garlic. But I'm an old baster, and I work hard to build more flavor that way. Taking a page from my dog-eared barbecue playbook, I marinated a rack of back ribs in Head Country Original and Minor's AuJus Prep for 12 or 14 hours...

This year, the legs of lamb were the star of the show, but low-and-slo pork butts always get a thumbs up. It's funny, because I live in sheep country and many people eat lamb once a year at this party. For some background... Every year a friend of mine hosts a BBQ lunch on Parade Day, which...

For this cook... I decided to combine one of my favorite barbecue meats, with a favorite side in a skillet meal. My plan was to start with some country style shoulder ribs and cook them indirect in the 250° range. Seasonings were cracked pepper, Cimarron Doc's and The Gospel. Normally I...

Once again, I'm giving Prairie Fresh pork a thumbs up... but this time for another reason. This whole loin was on sale for less than $15, and had a reasonably good trimming job. I'm expecting the same quality as I always get, but for the first time ever, I noticed the package has suggestions...

When searching, I see a lot of recommendations for Smokin Brothers, but I was curious about owner comments.

Man, that title ⬆️ is a mouthful 😄. I still had a Carver ham in the fridge, and today my plan was to slice it, do a second smoke on them and vacuum seal for a breakfast or a soup. Tonight, we're making a ham and bean soup of sorts. My set-up was a cool smoke in the Big Chief, with the lid...

... three hours this afternoon circling through my front yard and driveway while I was smoking some steelhead. For fish, I generally set up my vintage Big Chief box smoker in the shade, and out of the wind, with the top blocked open... and the smoke lingers. Here is the bounty they were...

I picked up a full slab of Prairie Fresh spare ribs, and decided to cook them whole on my drum smoker. I did remove the membrane, and some of the flap, but kept the breast bone on. The rear end was a little thin, so I trimmed it off for a mid-cook snack. A drum smoker (very raised direct) sort...

I recently smoked a boneless / skinless turkey breast with cracked pepper, which is one of my favorite recipes. My injection was a mixture of Kosmos Chicken Soak and LC Fowl Play (using amounts much less than the competition amounts). I had enough left over to use it as a cover brine. Brine...

My Final Four Picks are Duke, Arizona, Houston and Michigan. Duke's first game was a nail biter, I'm hoping they don't bust my bracket.

Well... this year I broke several rules. First, I bought a different brand of corned beef, and I bought a point instead of my usual Sam's Club flat. This these are from a packing house in Greeley, Colorado, so this might be a regional option. First impression was very good as far as trimming...

... I used spare ribs (they look like ham-on-a-stick don't they?) I bought a full slab of Prairie Fresh spares, and cut them down to a St Louis rack so they would fit into my 2.5-gallon brining bucket. I used my version of Pop's Brine, which is lower in salt, and has traditional corning spices...

Yesterday, I did another round of pre-seared chicken using thighs, and I'm still liking the results. These are boneless / skinless thighs, trimmed of the larger fat areas and loose ends. I brined them for 4 hours, then marinated in Italian salad dressing overnight. Seasoning was Birds & Bones...

Here is a link to my earlier thread after trying the method that @chopsaw uses. There are photos from both of us. https://www.smokingmeatforums.com/threads/chopsaws-boston-bacon.333239/ This time around I was able to harvest a larger piece from a Boston (pork) butt, and I did a 12 or 14 day...

After a recent post by @DRKsmoking , I started a 15 day corning of some pork loin to make Porkstrami. I used a lower salt version of Pop's Brine with a lot of aromatics and some beer, injecting and covering with the brine. Brine time was 14 days, followed by 24 hours of drying in the fridge...

Carver hams have showed up early this year at my Sam's Club. Typically, I score them and follow with a second smoke for a little more flavor. These are boneless hams around 4#. Today, I changed gears and decided to slice two hams, then do a 45 minute "second smoke" on the slices. I vacuum seal...

A couple of weeks ago my Kroger affiliate had an incredible deal on frozen turkey breasts (.99/lb), and Mrs ~t~ picked up two. We thawed one for a test run. First, I removed the skin, and boned out the breast meat. The carcass was seasoned and baked, then turned into a turkey pot pie and bone...