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  1. 2014-04-05 19.13.51.jpg

    2014-04-05 19.13.51.jpg

    • sarnott
    • Media item
    • Comments: 0
    • Album: Flank Steak with Smoked Paprika
  2. 2014-04-05 18.51.30.jpg

    2014-04-05 18.51.30.jpg

    • sarnott
    • Media item
    • Comments: 0
    • Album: Flank Steak with Smoked Paprika
  3. 2014-04-05 19.01.17.jpg

    2014-04-05 19.01.17.jpg

    • sarnott
    • Media item
    • Comments: 0
    • Album: Flank Steak with Smoked Paprika
  4. 2014-04-05 15.53.05.jpg

    2014-04-05 15.53.05.jpg

    • sarnott
    • Media item
    • Comments: 0
    • Album: Flank Steak with Smoked Paprika
  5. Smoked Chicken Cordon Bleu

    Smoked Chicken Cordon Bleu

    • sarnott
    • Album
    • Comments: 0
  6. sarnott

    Smoked Chicken Cordon Bleu

    Following a recipe from Gary House (Cooking Outdoors), I bought six boneless chicken breasts, split them in half and pounded them flat. If I had a lesson learned, it was to pound them as thin as possible because it was much easier to build these up, the thinner the chicken breasts are. ...
  7. 2014-04-06 20.51.17.jpg

    2014-04-06 20.51.17.jpg

    • sarnott
    • Media item
    • Comments: 0
    • Album: Smoked Chicken Cordon Bleu
  8. 2014-04-06 20.46.58.jpg

    2014-04-06 20.46.58.jpg

    • sarnott
    • Media item
    • Comments: 0
    • Album: Smoked Chicken Cordon Bleu
  9. 2014-04-06 20.41.01.jpg

    2014-04-06 20.41.01.jpg

    • sarnott
    • Media item
    • Comments: 0
    • Album: Smoked Chicken Cordon Bleu
  10. 2014-04-06 18.45.48.jpg

    2014-04-06 18.45.48.jpg

    • sarnott
    • Media item
    • Comments: 0
    • Album: Smoked Chicken Cordon Bleu
  11. 2014-04-06 17.58.34.jpg

    2014-04-06 17.58.34.jpg

    • sarnott
    • Media item
    • Comments: 0
    • Album: Smoked Chicken Cordon Bleu
  12. 2014-04-06 17.57.11.jpg

    2014-04-06 17.57.11.jpg

    • sarnott
    • Media item
    • Comments: 0
    • Album: Smoked Chicken Cordon Bleu
  13. sarnott

    Faux Burnt-Ends

    Great Idea!!! Thanks, I'll try. Where's your favorite place to camp in C Springs/the Front Range? I lived there for about 5 years and want to move back. Scott Hampton, VA 
  14. sarnott

    Ultimate pork kebabs - the simplest way ever!

    Ed, That looks great. I've made beef kebabs before but never pork. Great idea, I'll try this soon.
  15. sarnott

    Boston Butt "Alla Bear"

    Thanks Disco, I have also learned a lot from your posts!
  16. sarnott

    Boston Butt "Alla Bear"

    Well, to be honest, I started doing it with leaner meat cuts to keep them moist but, we really like smoked bacon quesadillas so I put bacon above most things now (unless I'm smoking Scotch Eggs). Thanks Again for your instructions and experience on this subject and many others. Cheers, Scott...
  17. sarnott

    Boston Butt "Alla Bear"

    Thanks for all the kind comments but again, I just followed Bear's instructions!
  18. sarnott

    Boston Butt "Alla Bear"

    I make it into quesadillas with cheese and whatever else gets in my way! Really good smoky flavor and it keeps the pork even juicier.
  19. sarnott

    Boston Butt "Alla Bear"

    I spritz with a mix of apple juice (75%) and usually Red Stag (cherry-infused bourbon) 25% on pork. The bourbon has always cooked out but, if you you use too much bourbon (and I have) the meat starts to fall apart if its sealed in foil or something similar. If I don't make that mistake, I have...
  20. Boston Butt "Alla Bear"

    Boston Butt "Alla Bear"

    • sarnott
    • Album
    • Comments: 0
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