I could use some advice here, I just received a Bear Roast and I have no idea what to do with it . I don't think I've even eaten bear before.
My initial thought is SMOKE IT!! Why not, right!?
I have done some investigating for basics (internal meat temp of 170degF, brine and...
Happy Turkey Day!!
This morning I smoked my first bird. I used the "lots of butter" method on a 15 lb bird. It took 5.5 hours as advertised. The flavor was amazing, and the white meat was amazingly juicy, even after a 1 hour transport.
A couple suggestions:
1. I had one complaint of...
My name is Terry, I live in South Central PA (York area). I am a bit of a science geek, I pay the bills working as an electrical engineer. I have been trying my hand at smoking meats for about two years now. I currently use my Weber Performer grill to smoke. I've been able to learn a...