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In addition to the traditional ham and kielbasa this Easter, I made bacon wrapped, Pitfaced BBQ Meat Massage cornbread and sausage stuffing stuffed pork loins. I was lucky enough to win this rub, put up by @bvbull200 for the October Throwdown. I was waiting for a good time to do something special with the rub. Now I want to put it on everything! It's fantastic! It's has a hearty texture, with a perfectly balanced smokey, sweet, spice flavor. There's something unique in there too...

Several months ago I bought a half NY strip roast on sale for $3.99 lb and froze it. Decided Easter was a great time to thaw it out and give it some love. Roast was a tad over 6 pounds. Trimmed some of the hard fat off the top and got it dressed it. Rubbed down with A1, minced garlic, fresh cracked black pepper and sea salt. Got the smoker fired up. 225 with one row of apple pellets. Didn’t want the smoke to over power the meat. Getting some smoky goodness Pulled it from the smoker at 120...

Chicken pieces spread out on parchment paper. Coat with Tony Chachere's creole seasoning While we at it might as well do up some hearts, gizzards and livers for tomorrow. They get Tony C's and a little butter for good measure. Pieces all vac packed and ready for the sous vide Coleman can cooler filled with water and bags of chicken bathing nicely all set up and will sous vide at 165 for a couple hours After the sous vide bath the chicken will be cooked but since this is PFC (Pennsylvania...

After reading the threads here I thought I would give it a go. Used a 5 pound Corned Brisket, did come cabbage and Twice baked spuds to go with it. Tasted great, the cabbage was a winner too. Rubbed with Ground Pepper & Coriander, garlic and onion powder and left in fridge uncovered overnight. Cooked @ 225F until internal 160f (5 hours) Put Cabbage (Rubbed with Butter + Pepper) and spuds in the Smoker. Wrapped in foil and cooked at 250f until I got 200f internal. (2 hours) Put in...

Hey everyone It's been a while since I post but I've definitely been putting in some cooks. Today I was at the store and saw some ribeye roasts in the case so I grabbed a good piece with 2 bones. I messed up and didn't take a pic of it before I cut it into some thick steaks. However I did grab pics of the rest. Here we go... Cut the roast into 2 thick pieces about 2 inches thick. I set the smoker for 250 using competition blend with a smoke tube of mesquite pellets. I smoked them until...

So after a couple good experiences curing beef I decided to try curing ham for Easter. Started off with a 17.5 pound fresh ham front the butcher. I bought this a little over two weeks ago. Plan was to use Pop's brine. I broke out the tools to work on this. A knife and screwdriver.... I don't know the weight without the skin but I'm guessing it was in the 15-16 pound range. Saved the skin to put on the smoker for the flock of weenie dogs we have wandering around. No pics of brining it...

Picked up a 6 lb. Prime rib from Publix. Easter is always their best price. $6.99/lb. Seasoned with 2 commercial rubs. My family's seasoning inc. prime rib rub and 4 rivers bbq brisket rub. Let it sit out for and hour and a half before throwing it on. 225 on the WSM with oak wood. Put some beef broth in the bottom of the pan. Took it to 132 in about 3 hours. Let it rest for about 45 minutes and sliced her up. Thanks for looking!

Made the round trip in and out of Chi-town yesterday, put the wife on a plane to Idaho for 2 weeks. I ain't seen that much traffic since I left the Bay Area. Being home all alone, except for the horses, cats, dogs, parrots and 3 tanks of Koi, I've decided to catch-up on my smoking tomorrow and I'll start with a 9# Butt, 4# pork loin, couple of beer-can chickens, 2 chunks of beef and 7 blocks of assorted chesses. Even warned the fire chief that I'd be using both smokers and the smoke was...

Another Tender Eye Round (SV) At $3 a pound I couldn’t resist, so we got two of them. Other than making Dried Beef & Smoked Lunch Meat, this is the only thing I’ll do with Beef Eye Round, since I got my Sous Vide Supreme. It’s hard to believe how tender & tasty it gets by doing it this way. So all I did was trim the Fat off of the outside, season it, & Vacuum seal it. Then into the SV @ 134° for 21 hours. Then I seared it in a Frying Pan until it looks pretty. Then after having a fine meal...

I make these all the time but some folks need to be reminded about these babies. Here are the simple ingredients. I chopped the jalapenos and mixed up everything but the cream cheese. I made small balls from the cream cheese and formed the other mix into balls with a small indentation for the cream cheese. Rolled the meatball in some rub. Out of the smoker after 2.5 hours at 225* with cherry chips. Money shot of a delicious and easy snack. Thanks for looking ! CM