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In a prior post, I showed a time consuming method for smoking chicken thighs that gives a great tender skin but is a pain in the pants. I am lazy but the result was so good, I decided to experiment with it further. I like honey mustard so I made PIA Honey Mustard Thighs. I was lucky and got a big tray of thighs for a good price. I used six for this cook. I started by taking the skin off a chicken thigh. Using a sharp knife, I carefully scraped the fat layer off the skin. This was difficult...

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Started with an almost 3 lbs trimmed Tri-Tip from Albertson's. After a nice rinse and Pat dry, I seasoned it with some of Wild Bill's rub. Wild Bill isn't a commercial rub, he's just the guy that everyone wishes to have as a friend. He's an older retired man who slays elk and slams fish by day, and cooks them to delicious perfection by night. He made this rub up for some elk he shot and shared it with me, but asked me to keep it under wraps. Out of respect (and hope that he will share more...

Weather was pretty nasty last Saturday so I made a run into town to load up on meat. One of the things I got was a 9# Prime Chuck Roast that I had the butcher cut for me. Most of this was ground up and pressed into our gourmet burgers, which are about my wife's favorite thing in the world that comes off the grill. I had a 3# piece of the roast left and knew I was gonna do something with it the next day but had no idea what it'd be. I took it out and cold smoked it for about 3 1/2 hours with...

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BBQed for the wife yesterday, made chicken breast stuffed with a jalapeño which was stuffed with cream cheese, cheddar cheese and bbq rub. Then Inserted into the breast and wrapped with bacon. To accompany the chicken I made up some spicy sombreros. Started with large portabello caps, removed gills. Mixed Bulk Mexican chorizo with cream cheese. Added chopped green onions to the sombreros then topped with the chorizo cream cheese mix. Topped that all with pancko crumbs and in to the smoker...

Although she is not my mother I thought I would still make dinner for the mother of our children Stopped at a seafood shack on my way home from fishing. That probably sounds like a bad day fishing but it wasn’t. I picked up some halibut, salmon, and scallops. My wife has some bad food allergies so it helps make things interesting. Halibut seasoned with EVOO, basil, thyme, minced garlic and sea salt. Marinade for 3 hours. Topped with lemon later Scallops wrapped in bacon Salmon was...

So time for another batch of smoked salsa. Roma tomatoes were on sale for 44 cents a pound for Cinco de Mayo so I picked up about 8 pounds of them and turned them into smoked salsa. This is a good batch for store bought tomatoes. Nothing beats garden fresh but here in MN we are months from those. The latest victims: Diced up along with some onion and garlic and into the smoker: I do the jalapenos on the side since my wife and 2 little guys don't like the heat. Also a tray of diced onions...

Hey Everyone! I finally got my MES 130B broken in! 2 weeks ago I seasoned it following the instructions I found here on this site. Then this past weekend I made my first 2 batches of sausage and some snack sticks. Stuffed and ready for the smoker... I smoked both with a combination of Hickory, Maple, and Cherry pellets in the AMNPS 5x8. I was surprised because the AMNPS doesn't fit in the bottomleft hand side like other posters said it would. I had to rest it on top of the wood chip tray....

A couple months ago I posted a thread about 45 day aged Rib Eye steaks I'd done with a 22# rib roast. That post garnered a lot of attention and I mentioned that I was planning to do a couple of strip roasts for 60 days and cutting them into NY Strip steaks. That dinner happened yesterday and they were far and again the best steaks any of us had ever had. I've eaten in 5-star steak houses at over $200 a plate that weren't this good. The menu was: -Smoked salmon dip (never made it before)...