Recent content by smokey-mikey

So when I first began to try smoking meats, I did not want to have a large investment just in case I sucked at it. But my little bullet smoker from Walmart can smoke as hard as the others, just for not that many people. And I found out, I don't suck at it! ;) Here is how I received it from...

Well after using southern recipes such as Georgia and Alabama, the sweet with heat recipes, I wanted to try Texas style where it's minimum spices and all about the meat flavor profile. However, after a month of Texas style, I might just hybrid the two.... Here is how the pulled pork went...

This weekend, I didn't have much to do Saturday, so I fired up the old ECB and threw on some baby backs. I am not a big fan of too spicy or too sweet, I'd rather taste the meat.... And so, for rub I simply used: salt, pepper, and paprika (tiny bit of garlic & onion powder)..similar to a Texas...

I also attempted smoked Tilapia for some fish tacos. Rubbed some Tilapia fillets with salt, pepper, paprika, oregano, and cayenne. It was my first time even tasting a smoked fish, but they weren't that bad. Good quick meal... corn tortillas, some cabbage slaw and a squirt of lime. Still...

I think I've been using my modded ECB just about every week since I bought it. I should post more, but below is a small brisket flat I smoked high & fast at 325-350, wrapped at 165 internal temp, then took it off at 205. I left it wrapped in a blanket for about 2-3 hours....came out great...

So I decided to be brave and try some smoked salmon. My local grocer was having a sale so I saved a few fillets to smoke. I used just a marinade: 2 tablespoons bourbon 2 tablespoons brown sugar 1 tablespoon Dijon 1 tablespoon soy sauce Some salt n pepper (soy sauce is pretty salty) Got my...

First of all, it came out terrific. I used the hot and fast method in a 7 lb butt at around 375, foiled after 2 hours, brought it to temp at 205, then wrapped it in a blanket for a few hours. Unorthodox when I read it (Mixon recipe), but it came out great... used a lot of SMFs comments and tips...

Thank you everyone for your warm welcome... I will definitely take that e-course and plan to give that pulled pork another attempt this weekend.  Looking forward to that recipe newsletter too!   to all!

Hey Everyone: My name is Michael from a small city just outside of Los Angeles called Covina.  I've always been a big fan of the BBQ shows: BBQ Pittmasters, BBQ Pitt Wars, Smoked, etc..  and finally decided to get off my arse a few weeks ago, invest in a beginner's smoking unit: "the...