Recent content by ozarkssmokin

I did a ground chicken cordon bleu fatty stuffed with dijon mustard, Swiss, and ham. Turned out great! Just make sure your internal temp hits 165°. I have also seen where someone made one like a chicken fajita (cheese, peppers, sautéed onions, etc).

I did my first brisket in a long time. Years ago I tried brisket twice. First one was "okay", second was a crash and burn. I had no idea what I was doing and it showed. I stayed away from them ever since. But, thanks in large part to the knowledge I got from this site, I climbed back on that...

Looks great! That stall can be nerve-racking but it's completely worth it to stay the course.

After requests from my family, I decided to cook the Thanksgiving turkey this year- on the smoker, of course. This was not only my first smoked turkey but my first whole bird. No pressure! Anyways, after much research in these forums, I decided that a spatchcock was the way to go. First off, my...

I bought my Old Country BBQ Pits "Over and Under" just before Labor Day. I did a lot of research of a lot of different brands and types of wood-burning smokers. We have an Old Country BBQ Pits "Wrangler" at work and it looked well made. What intrigued about the "Over and Under" was it's unusual...

Just signed up but I've been stalking the forums for a few months now. Figured I'd join up to say thanks for some of the great tips and recipes I've gotten off this site. About me: I live in the Ozarks of Missouri. I have a small cabinet-style smoker that I've used a little over the years and...