Smoking Meat Forums - The Best Barbecue Discussion Forum On Earth!

Making a favorite salad of ours. I dreamed this up years ago. And we have it occasionally. I use 1 pound of cheese tortellini. Cook it per package directions. Then rinse/cool. Then add fresh Basil to it. I don't measure. About 15 leaves I guess. I cut up Roma tomatoes. As many as you like. I do not add them until I'm ready to serve it. I don't like how they get if there is leftovers for the next day. As much red onion as you like. For the meat. I'll make a large batch of Teriyaki chicken for...

My Wife picked some skirt steak on sale ---- So naturally Fajita's One of my Wife's favorite things. No step by step but a couple of pics. I marinated the skirt steak all day in olive oil. lime juice, smoked paprika, chili powder garlic (fresh) and a little oregano. I grilled the Skirt steak in slabs, let it rest a bit then cut it into strips Bell peppers, Onions and a couple of Jalapenos and of coarse some fresh made Guacamole Fajitas and Veggies on my sizzle platter Fresh Made...

Baby back rotisserie ribs that is! Just in time for dinner, seasoned with Bad Byron’s butt rub. Served with a chopped Caesar salad with toasted quinoa.

Over the years I have seen it asked over and over again about what are the necessary tools for smoking and grilling. I have thought a lot about this and I think there really are 2 list that need to be made. First will be the Needs. These are the bare minimal things that you need to get this adventure started. The only thing missing from the list is the Food but I think it’s given that you need that in order to smoking and grilling. Needs: · Smoker or grill · Tongs ·...

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Didn't notice this section of the forum until now...so decided to contribute one of my family's favorites: Ingredients: - 4 lbs Beef stew meat cut in 1" cubes - 6 Slices Bacon, cut into small pieces - 3 ½ cups Yukon Gold potatoes, unpeeled, cut into 1 x ½ inch pieces (you can also use small new potatoes cut in half) - 2 large yellow onions, chopped - 1 ½ cups (½ inch thick) diagonal slices carrot - 3 stalks celery, cut into ¾ inch pieces - 1 cup (½ inch thick) cubed peeled turnip - ¼...

Another Batch of Beef Ribs with Xtra Meat on Dem Bones! These Beef Ribs are for sure my favorite Ribs!! I have always hated the way they remove nearly every little scrap of meat from the Beef Ribs before they sell them to us. So This Is What I Do: When I removed the bones from all of my Prime Ribs, I left some Extra meat on the bone side of the cut, so I could have some Awesome Meaty Ribs. I’ve been doing that with all of my Prime Rib Roasts for Years. I vacuum packed them in individual...

After two weeks of, what I consider a fairly intense process, I finally packaged my MTL smoked meat! It was long, but very tasty! Shout out to @disco for the help of his website which I consulted on a few occasions! Here's what I did: 1) Trimmed the brisket (in my case two full packers), removed pockets of hard fat and trimmed the fat cap a bit. Then separated the point from flat. Then cut into 5 to 6 pieces (the smaller pieces help me with the steaming process). 2) Used Disco's cure...

Looks like Beef ribs are gaining a little notoriety and with good reason. Last minute decision to cook these bad boys last night. Wife asked how fast could I cook them? Well, never walk away from a cooking challenge. Shiners from local grocery @ $2.29/lbs (normal price when available) quick rinse and I pull a layer of the skin off the bone side. Used our seasoning someone gave us from Blake Shelton's restaurant up in Tishomingo (Name is on the bottle - LMAO) Fired up the Yoder with...

Was looking around yesterday and saw @Bearcarver post on his turkey breast smoke from a few days ago. Man it looked good. I just so happened to take off work a little early yesterday and just so happened to have 3 smaller boneless turkey breasts in my freezer. The stars aligned. Rinsed and patted dry the 3 breasts and applied a salt free garlic/herb rub. Cracked a cold one and fired up the smoke vault with apple chunks(all I had on hand). Smoked these at 300 until they hit 165 then let them...