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  1. yankee2bbq

    Fresh Pasta with Meat Sauce

    Simple recipe: 2 cups all purpose flour 2 large eggs 1/2 teaspoon salt 1/4 cup extra virgin olive oil 3 tablespoons cold water Beat together the eggs, salt, oil and water. Add to flour. Mix until consistency seems right. The dough should spring back when pressed. Wrap the dough in plastic...
  2. yankee2bbq

    Family Pasta Meat Sauce Recipe

    This is a family classic. Came from my Italian grandma. This is made the day before.(Over night in the fridge makes the sauce even better.) We usually make this with fresh tomatoes, however, canned diced tomatoes work just fine. The sauce was in the crockpot for 8 hrs. Very simple meat ball...
  3. yankee2bbq

    Yankee Bbq-Double Smoked Ham

    Here we have it. Something I had to try thanks to Bear. My smoker, a 22” Weber Smokey Mountain (WSM). A full bag of Royal Oak briquettes and a few apple wood chunks. Smoker temperature: 240-245. Keep the ham on the smoker until IT was 105 degrees. This turned out excellent.
  4. yankee2bbq

    2 Deer Shoulders -WSM

    I received two deer shoulders from a friend and promised him I would smoke them for him for some of the meat. So, here was the plan: cook it like pork baby back ribs, put a rub on it, 3 hours of smoke, then wrap with a vinegar mop for 2 hours, then unwrap, two more hours of smoke. Well, that...
  5. yankee2bbq

    Happy Thanksgiving 2019

    I want to wish everyone a Happy Thanksgiving! Be safe and have fun!!
  6. yankee2bbq

    HANG’ EM HIGH RIBS

    I like to keep things simple. Started with a rack of spare ribs. Left the membrane ON. Cut the spare rib in half. SPOG. That’s it. Spritzed with a mixer of apple cider vinegar and apple juice ever hour. Last 1.5 hr. Mopped with a store bought bbq sauce with a candied jalapeños syrup added...
  7. yankee2bbq

    Hang’em High Chicken

    Decided to cook some chicken on my new toy I made: Made out of rebar. The hangers are made out of Stainless Steel welding rods. This fits my WSM 22. So, I decided to cook chicken. First chicken was soaked in buttermilk over night. Then SPOG and paprika for rub 3 hours before cooking. I...
  8. yankee2bbq

    Fresh Herbed Chicken Thighs

    One of the family’s favorites. Very tasteful and always juicy. I first made my marinade using fresh ingredients: parsley, cilantro, thyme, basil, fresh lemon juice, crushed garlic clove, EVOO, kosher salt, black pepper, and some cayenne pepper. Marinated overnight. Used my WSM. Lump oak charcoal...
  9. yankee2bbq

    Baby Back — Oven Finish

    Started these on my Weber Kettle. Finished in the oven due to severe weather in the area. Royal Oak briquettes, with post oak chunk for smoke. Pulled from oven at 195 IT.
  10. yankee2bbq

    Weber Kettle-Beef Ribs

    Beef short ribs. Approximately 4 pounds. Townsend Brisket rub. (Made here locally in Arkansas) 10 hours cook time, 225-245 temp, using homemade ‘heat n sear’. Pecan chunks for smoke, Royal Oak for fuel. Enjoy.
  11. yankee2bbq

    What’s for Dinner? Leftovers....

    Pulled pork and nachos!
  12. yankee2bbq

    Chuck Roast-Slow N Sear-Yankeebbq

    5.34lb Boneless Chuck Roast Keeping it simple. Salt Pepper Onion powder Garlic powder EVOO for binder Post oak wood chunks. Using Embers charcoal briquettes First time using:Homemade Slow N Sear
  13. yankee2bbq

    Homemade Slow N Sear-Yankeebbq

    Been researching some modifications for the Weber kettle 22 inch. And the slow n sear caught my eye. Being a tight ass, I decided to make my own. Made out of 10 gauge steel. Holds almost a chimney full of charcoal. Can’t wait to to try it out.
  14. yankee2bbq

    Beef Short Ribs!!!

    Texas style beef short ribs 5lb Angus Choice beef short ribs Hot sauce (Crystals is my choice) Course Pepper Kosher salt Post oak and hickory chunks. 10 hour smoke at 250. Pulled at 204 IT.
  15. yankee2bbq

    Merry Christmas -2018 SMF-

    Wishing everyone a Merry Christmas! Thank you SMF for all the information and help you have giving me in keeping my family’s belly full! It’s been fun and enjoyable 2018! God Bless!
  16. yankee2bbq

    Simple Salmon

    Sea salt and fresh black pepper. Apple wood for smoke. Used the homemade vortex. (Note: chicken breast is for later meal for the week.)
  17. yankee2bbq

    My first Brisket

    This is something I wanted to do for a long time. First, I want to thank Chris and 357mag for there advice. Okay, let’s get to it. This is the first time I’ve ever had brisket, so I have nothing to compare it to. With that being said, it reminded me of beef short ribs. The brisket took 16...
  18. yankee2bbq

    Bacon Spare-ribs on the WSM.

    Found this recipe on YouTube: bacon and dark brown sugar for a rub. Came out awesome! Also, did some baked beans. Smoked with post oak.
  19. yankee2bbq

    Yank-a-billy vortex and wings

    After reading a couple of threads on the use of the bbq vortex, I decided to make my own out of a stainless steel bowl. And decided to try it out and make some bbq wings for the family! Here are some pictures:
  20. yankee2bbq

    First Tri-Tip -WSM.

    My first attempt at TT. First, a shout-out to noboundaries for his advice on this cook. TT was trimmed and then seasoned with Montreal Steak Seasoning and then into the fridge over night. WSM temp set at 250 using my BBQ guru. Royal Oak briquettes and 5 pecan chunks. Smoked the TT for...
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