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

Most of you know we have a chat room on the forum. If not there is a button on the bottom right of the page that says "Chat". Or go to www.smokingmeatforums.com/chat It use to always show you dialog of what was going on in the chat room. Some members didn't like this so I have made some changed. Instead of auto logging you into the room when you click the chat button it will take you to a general room where you will have to click the + sign and join the room. Let me know if you have any...

Decided to smoke some chicken today on my Weber kettle.. picked up a few packs of drumsticks and thighs for $.80 a pound. Both were pretty large in size. Started off slathering a little mustard on everything to make the rub stick to it, and threw everything in the fridge overnight. Can't forget a few of these to help the cook... Started off wrapping some potatoes in foil, with a little butter, in the oven to bake at around 350 for about an hour and a half. In the meantime I got some...

Oh hell yeah! So I finally got to make this and I’m glad I did. My wife even said that I need to make this a lot more during the summer. We ate the corn as the main dish and served it with a cucumber tomato salad on the side. In a large bowl combine: 1/4c Sour Cream 1/4c Mayo 1/2c crumbled cheese (Cotija or Feta cheese) 1 handful of chopped cilantro 1 garlic clove minced 1/2 tsp Ancho chili powder 1/2 tsp Chipotle chili powder (or smoked paprika) Juice of one lime wedge Mix all...

I had half a pork butt staring me in the face and crying out for attention. I've been wanting to make some meat stix snacks for a while and it felt like time to do it. I've seen many recipes to pepperoni but wanted instant gratification so I took a favorite sausage recipe and twisted it. Ingredients 1 pound of pork butt pink 1/8 tsp kosher salt 5 tsp brown sugar 2 tsp course grind Blk. pepper 1 tsp granulated garlic 1 tsp chilli powder 1 tsp cracked black pepper 1 tsp chioppine pepper...

Made some Pork Char Sui yesterday made with a butt on the YS640 here's a bite Sorry no picture but matched it with some Smoky Shoyu-Flavored Corn & Bacon rice. Very good.

So, I decided that brisket must be had for the 4th of July, and with about 15 ppl coming over, I needed to ensure leftovers so I opted for two since they were almost identical in weight @ 15# and 14.92# and less than 10% trim loss. I used the most coarse setting on my pepper grinder and did 1 cup of fresh ground black pepper with my fantastic automatic grinder, 1 cup of coarse sea salt, and 1 tablespoon of smoked spanish paprika. Toying with names for this - Spanish Dalmatian or Red...

The wife requested some simple down home chicken.... Started off with a tray of drums and wings :-) Just light salt and Big Bald BBQ Rub Ok maxing out the grill space! Did this cook at 350 on the Memphis pellet....hungry so no time to wait! They are going to paired with some roasted sweet spuds. Just a shot at mid cook....getting hungry. After 38 - 40 min the drums were at a IT of 165 so they went under the convection broiler 500 for 4 min to crisp the skin and take them to IT 175 The...

Doing one of my favorite things and trying something new today. https://www.smoking-meat.com/august-15-2013-smoked-mac-and-cheese-with-bacon-and-pulled-pork It's hot here today, WSM is running a little hot at 250 with only one vent partially open. Putting it on and hoping it cools a bit, but I'm not stressing over 25 degrees.

Got 3 nice blade tip roasts out of the freezer and some beef short ribs. Got them going on the UDS for the afternoon with a few chunks of mesquite. I kept the seasoning simple just some kosher salt, coarse ground black pepper, garlic powder, fresh dried basil from our herb garden. I'm thinking of either making poor Man's burnt ends, or just shredding it and making BBQ beef for sandwiches. The kids love the short ribs so I'll just let them pick at them. They've been going a couple hours so...