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Hi y'all! I've been a bit absent of late, I know, but never fear; I have been grilling & smoking the whole time! Yesterday I smoked a boneless leg of lamb I found at Costco. I brined it overnight Friday, rubbed it with mustard and a mix of za'atar, Greek seasoning, smoked brown sugar, and...

Well, I learned quite a lot over the weekend with this little experiment! First and foremost, though, was that Pops' brine is the BOMB. :) This may have been the best tasting duck I have ever eaten, and I put most of that down to the brine. Even after fighting with the COS in high winds and...

Hi all, We had an insane date night on Tuesday which included a trip to Rasika Restaurant, where we had probably the best duck dish I, at least, have ever had (vindaloooo!) This got us both thinking about how much we like duck when it's awesome and how horrible it is when it, well, *isn't*...

Hee hee!

We finally got a beautiful day! Time to stock up the freezer with some pulled pork (although it rarely lasts long enough to freeze any). I'm also taking chicken & dumplings to work for staff meeting Tuesday, so I thought I'd cook the bird alongside the butt with some Herby chicken rub for a...

Putting the A-Maze-N maze to use on the pork belly I've had curing for a bit. Also, some cheese. Including part of the 25+ pounds (yes!) of Butterkäse and two pretty mozz balls that my daughter gave me (I highly recommend raising offspring to become cheesemongers). We are four hours in... I...

I was a horrible person and let us snarf all the yummies before I could take pictures from the first time we used the rub @bvbull200 sent me (it was just too darn good to worry over pics!) But here are two - the best I could do, still snarfing, don't judge - from last night. Sooooooooo...

I'm gonna be a busy BBQ Bee Girl this weekend! :) I have pork belly curing that's almost done, and cheeses on the brain. I'm going to be poking around looking for even more things to do, of course, though. Also stay tuned... the wrecked smoker is OPEN and will be put back in service for a...

I've been doing a bit of puttering this past week. Made a few purchases to add to my collection of goodies for my newfound meat habit (Foodsaver, meat grinder, casings, etc.) and got a few things "brewing" as well. But first... I finally got to try the spicy rub from Pitfaced BBQ @bvbull200...

Since I used aji amarillo paste as a marinade, I was scolded for saying these could be called "smoked," so I *grilled* some chicken thighs at @250° for about an hour and a half with charcoal + apple wood chips. Fortunately, the (imaginary) smoke taste was satisfying enough for me and my...

So last night, my partner came home from class and called me outside saying that there was something funny looking about the new smoker. The cover was still on it, and it was dark, so we couldn't see very well, but we could tell pretty fast that someone had hit it with a vehicle and pretty much...

Look what I came home to find today! I am so excited to try the rub, which I won't be able to do until next weekend, probably. The pint glass, on the other hand... I might just give it a whirl later tonight! Thanks to @bvbull200 and @bmudd14474 for the prizes and running the contest! Sunny

This morning I fried up my first attempt at making breakfast sausage. I was hampered by two realities: I don't have a meat grinder yet (used my food processor) and I couldn't decide on any sort of binder for them, so there were some less-than-desirable chunks of fat that didn't get ground...

Today's the day! Last night we got a big, hot fire going and seasoned the new offset. Really understand why you need to do that, now, for sure... it smelled **awful** at first! But got much better after a couple of hours. Also, it was a good way to see where the flaws are in this inexpensive...

I finally had a minute to put this together, in case anyone's interested! It's more of a peek at my process than an actual recipe, though I'll try to quantify this at some point so I can reproduce it easily going forward. I'd been wanting to make boudin for ages, but I don't have a device that...

So we tried something last night I wouldn't have thought of doing before I found SMF and smoked/reverse seared a pretty ribeye steak. Rubbed it with salt & pepper, rested in the fridge for three hours, then onto the grill (new smoker is still going to have to wait until next weekend to assemble...

Hi all, So my better half indulged me this past weekend with an early birthday present, this cheap offset smoker to practice on while I'm newbie-ing my way through my first season of this hobby! It's a Char Griller Smokin' Champ model. I did a lot of Googling around (and spent a few minutes...

Just pulled some things off tonight and I have some pictures, some questions, and a fail! Yesterday's project to smoke the piece of steelhead that had been resting in the fridge for a day or so after a bit of curing time got bumped by my being asked to make some brunch dishes for my better...

Hi all, You've ruined me here forever, just so you know. I want to smoke **everything** now. I'm working on a new breakfast recipe (think cinnamon rolls, only with dates and butterscotch glaze rather than cinnamon/raisins/10X sugar glaze or whatever) and now all I can think of is... smoked...

So this was my first adventure into smoking something other than a whole butt or bird of some sort, and I am really happy with the way it turned out! I wasn't sure about the timing... I've had (really good) tasso hams with very different textures, but I was targeting my own preferences, which...