Search results

My 2nd masterbuilt electric (one analog and one digital) in 6 years has taken a dump and I need a new smoker. This is the 2nd time that the smoker has lost its ground. It trips the ground fault when its plugged in correctly, and shocks the shit out of me when I bypass the ground fault. I want to...

I've been asked to make some ABT's for a football party tomorrow, and I figure as long as the smoker's hot, I'll try a few different things out. I've been toying with the idea of a single serving sized fatty. A small handful of sausage, stuffed with a cream cheese, jalapeno, and cheddar mixture...

Last week I smoked 3 pounds of split wings for the tailgate party. I had the wings a few days early and decided to throw them in a simple brine of salt, garlic, and dill. After 48 hours in the brine, they got 2.5 hours of smoke, then a few minutes under the broiler to crisp the skin. They were...

15 chicken legs going in the brine bucket to be smoked tomorrow afternoon. For poultry, I go for simplicity. 2 cups of water, a quarter cup of salt, a clove of garlic, 2 tablespoons of honey, and a couple grinds of coarse black pepper. To be continued...

So I've got a hankering for french onion soup, and since nothing goes better with french onion soup than roast beef (except maybe prime rib, and let's face it, I'm way too cheap for that!) I picked up a small 2.5 pound sirloin tip roast. Many moons ago, I smoked a small brisket flat, and it...

I misjudged the amount of time that it would take for a 12 pound boston butt to thaw out, so I haven't had a chance to dry rub it yet. My usual rub is a salt, sugar, onion powder, garlic powder, chili powder, paprika, cumin and black pepper mixture. Normally I go for a 24-hour rest after the...

I am smoking 2 - 5.5lb Boston butts overnight Friday night to make pulled pork and Brunswick stew for dinner after trick-or-treating on Saturday. My typical BB smoke is dry rub with my homemade rub and rest for 24 hours before smoking. I'm considering trying something different and doing a 24...

I mixed up some jalapeño, cream cheese and cheddar last night while my Boston butt was smoking. The butt is pulled and waiting on supper, and the fatty just went on the MES. Rubbed with tony chachere's because I used all the rub I had mixed up on the butt. Smoking with Apple wood at 240.

The local Save a lot has pork butts on sale for $1.09/lb tomorrow, so I'm about to fill the freezer. While I'm at it, I'll throw one on the smoker Saturday morning and have some folks over for dinner. Here's my dilemma. I always do the same thing when I smoke a pork butt. Rub and wrap the night...

I've been smoking and grilling for years, but just recently have started playing around with new ideas. My go-to is usually pork tenderloin or whole/quartered chicken dry rubbed after a 24 hour brine, although every now and then I like to throw a butt on and invite the neighbors over. I use an...