sorry for the coloring difference on the pics..tried with and with out flash on my phone
it's been a while since i've posted anything...life has been very
every morning i grill something to take in for lunch for the wifey and myself..been playing around with a glaze i came up with and wanted...
My wifey has been wanting some pulled chicken for a while, so i found an older email from Jeff about using thigh meat.
i didn't have time to brine, like Jeff did in his article. We did a light coating of a batch of mixed dry rub...
Sweet and sour chicken with stir fried veggies, shrimp and kelp noodles
Redneck69 with help of my beautiful girl friend (aka wifey)
Brine mix for 2 whole chickens
2 bay leaves
1 TBL ginger root powder
2 TBL Chinese five spice
4 TBL sea salt
2 TBL black pepper
2 TBL Jamaican jerk...
1st off, i hope everybody had an Awesome 4th of July with family and friends....i know i sure did
started off wednesday night, my girl friend helped out by getting a couple pork shoulders and a brisket ready...the pork shoulders were for my mom and i was being selfish with the brisket and kept...
Haven't had a good brisket for awhile so i picked up a 8 lber from the store and trimmed off the fat cap, light coat of EVOO and a simple mix of
1 TBS sea salt
1 TBS pepper
1 TBS onion powder
1 TBS garlic powder
1 TBS cayenne pepper
1 TBS hungarian paprika
1 TBS steak seasoning
a buddy went to Texas over Christmas and finally got him self a 180 lb boar...gave some to his inlaws and had me smoke the rest for him
he soaked the meat in ice water for 2 1/2 weeks changing water every two days to help mellow out the gamey flavor.
the back straps i washed and dried, put a...
got 6 frozen ducks from a buddy who wanted them smoked...so i thawed them out, once thawed, soaked in ice water for a day to help pull the blood out.
got the off set smoker fired up at 185 using cherry wood, took about 3 1/2 hours to get internal temp up to 150. pulled the birds and placed in...
picked up a couple racks of beef ribs from Wally World..think they were about $8.00 per pack.. started off with a quick washing and pat dried, thin coating of EVOO and a even mixture of salt, pepper, onion powder, garlic powder and steak seasoning. got the BGE up and going put the beef ribs in...
EVOO and webber steak seasoning on the brisket
EVOO and montreal steak seasoning on the prime rib
brisket all seasoned
in the MES 40 temp running at 235 with a mixture of mesquite and cheery wood
pulled at 195 internal temp, wrapped in foil and off to the cooler for an hour...i also...
1st pulled pork off the BGE, held temp like no other, steady at 240 for the whole smoke which took about 11 hours, i used a chipolte rub, mixed with Jeff's rub...2 thumbs up on the flavor combo used cheery wood for flavor
did this ham the same way as the link above..but on the BGE..this thing is awesome!!
got it for an early X-Mas gift from my mom and sister...THANK YOU!!!
large size egg
getting ready to do some for work and whole accounts and was wondering if anybody has done this amount of shoulders in there MES 40? if so....at what temp and for approximately how long? I've done 2 at one time with some other items in the smoker which took about 10 hours at 225 degrees...any...
I did a spiral ham for Turkey day...i've done plenty in the past, but i think this one turned out the best..in my opinion.
for the glaze i used a stick and a half of butter
1 cup dark brown sugar
1/2 cup maple syrup
1/2 cup honey
2 table spoons cinnamon
i melted the butter in a bowl and...
had an all meat cook off over the weekend and did fairly descent.. sorry i did not get many photos but ill share what i have and explain what i did with each entry
1st entry...fresh Alaskan salmon...
1 gallon water
2 cups dark brown sugar
1/8 cup onion powder
1/8 cup garlic...
at one point i had a chart that listed all the different types of meat and what doneness they are at with different internal temps...for some reason i can not find it.. i have been searching the site for some time and have found a few but not as in depth as the one i used to have...if anybody...
The past few years a local bar has had a rib cook off for the Nebraska Cornhuskers opening game. I have cooked in this contest for the past couple of years and got 6th place each year out of 30 entries. This year there is a lil twist, since George Dickel whisky is the the sponsor, we have to...
found a 4 lb brisket at the local store for $13.00..a 8 lb pork shoulder for $14.00..
decided to fire up the side firebox smoker and make an awesome smoked dinner for my girlfriend, her kids and her parents
coated the brisket with some worchestershire sauce and added a bit of Fat Boys general...