Recent content by sunsetbeachsmkr

AND HE SCORES!!! Ran into Jeff Green, third generation operator of a shucking house here in coastal Carolina. He says "Those were the best smoked oysters bar none." "Well anytime you want some more, just give me a pint and I will bring them back smoked." "I'll do better than that - one pint...

I use this recipe twice a month in my Masterbuilt.  Please note the OP rolls smoke non stop.  That means getting the temp up to 225 with a half pan of water and then place oysters on a  grate of some sort so they get all around circulation. Once the temp is up and oysters are in, place dry chips...

Bumping the best oyster post I have ever seen.  Oyster season is in and I live across the street from the best oyster beds south of the Chesapeake.  I tried Rypress' recipe last week and ran through it just to test.  Got lazy and bought a peck from Bill's rather than harvesting them myself.  ...

How to Make Pastrami (Smoked Corned Beef Brisket) Find a usda at least prime graded top round for brisket on sale.  Do not buy a prepackaged corned beef. The Brine 2quarts  water1cup  kosher salt1⁄2cup  white vinegar4tablespoons  sugar3bay leaves1teaspoon  peppercorn1⁄2teaspoon  mustard...

This post is 4 years old but right on time.  I took the finished product back to my local fish market and they all went crazy for it.  Best oysters ever.

Looks great but if you don't make your own rub from scratch that means you are bored AND lazy!  :) jk u know.

That looks great, mfreel.  You can't go wrong with smoking a turkey.  The meat is porous and just perfect for smoking.  225 works but the magic of turkey is you can really bump the temp to do it quick and it comes out juicy.  You have the best smoker on the market IMHO.  You can control the temp...

I covered the bread with a thin layer of my homemade aioli and turned it face down.  The aioli has a high temp tolerance so the bread does not burn before the cheese is melted. The other side gets a thin layer of mustard on one piece and one of my homemade Kansas city style bbq sauce on the...

Busted.  I poured it out as I set up to smoke the beef.  Had not originally planned to go traditional but was experimenting.  Then decided to go with g'snap gravy and found a very simple recipe that worked.  But folks, he is right.  Use the juices from the marinade to make the gravy for best...

Gingersnap gravy is easy.  Cup of water, cup of cider vinegar, some salt and pepper, maybe a bay leaf, nutmeg, 1/3 cup sugar and 16 ground gingersnaps.  It thickens up really nicely.

What comes into your mind when you see a beautifully marbelled boneless chuck on sale for half price?  My mind screams "It's sauerbraten time."  Made the usual marinade and only soaked it for 3 days, instead of the usual 5 to 7 because I wanted to smoke it with hickory and wanted the taste to be...

And here you have it, Pollo en Jacon

Here it is out of the smoker but where are the wings?  "Erp, excuse me."

Flip over time.  No forks, just tongs.

Ready for smoker.