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It's Huckleberry season in the northwest! Much like the great morel mushroom rush that occurs every spring, the hills are now alive with huckleberry pickers, humans and bears alike. There are a few huckleberry species that grow in North America, but the northwest huckleberry seems to be the...

I was running into HD for some bits and pieces to complete a workbench I'm building, and saw they had 3 large Santa Maria grills out front. They appear to be a beast of a cooking machine, for $499. Not something we have room for, or for which we could ever make use of the full capacity, but...

Pitmasters is back! Looks like Big Moe Cason may be the only returning judge from the old series, but I'm looking forward to it just the same. The old series is what got me interested in competition BBQ, although Michael Symon's BBQ USA later did a better job of presenting BBQ completion...

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I finally found a source for beef plate ribs in North Idaho, and prepped a 5.6 lb, 3-bone plate for smoking. I mixed 1/4 cup of Blues Hog Beef Marinade and Injection into 1 cup of beef broth, then both injected and marinated the plate with the solution. After an hour, I blotted dry, put...

Ribs were on the menu, and as long as the WSM was running anyway, a batch of buffalo wings accompanied. I cooked two racks of baby backs,. I'd been wanting to try Jeff's Jazzed Up Raspberry Glazed Ribs recipe for awhile. https://www.smoking-meat.com/jazzed-up-smoked-st-louis-style-ribs. It...

The recent threads on Cornell Chicken reminded me I was overdue to make a batch. Naturally, I followed Dr. Baker's famous recipe, reducing the salt from 3T to 1T: Cornell Chicken I marinaded the leg/thigh quarters for six hours, and they cooked in an hour on the grill, turning and basting...

I had an 11 lb ham in the freezer, and it was high time I smoked it. I slathered it with dijon mustard, then coated it with Killer Hog BBQ rub. It went on the WSM at about 275F, with cherry and hickory chunks on the charcoal bed to provide a bit of smoke. I spritzed it every 45 minutes...

First, a declaration of the enormous amount of respect I’ve developed for the many fine bakers on this forum! How you do what you do amazes me. My confession? I hate working with dough. I hate the feel of it, the weird texture, and most of all, the infernal stickiness! I’m not even a fan of...

When I was looking for an appetizer to go with a couple of chuckles I was smoking for pulled beef, I ran across this and had to try it. It starts out like a jalapeño popper, with chili stirred into the cream cheese/shredded cheddar/BBQ rub that fills the jalapeño boat. My wife had just made...

All done without leaving home... We’ve been making a lot of pizza in the cast iron skillet, using prepared dough, commercial sauce, pre-shredded mozzarella, and whatever toppings we feel like at the time. Skillet pizza is easy, and quite good, but I wanted to branch out into some other...

We have some great local Oktoberfest celebrations near us, and as enjoyable as they are, I still make sure to put one together at home. Sauerbraten is always on the menu; the beef was marinated in red wine/red wine vinegar with sliced onion and the appropriate spices for 4 days before going...

I heard about this recipe on a Malcom Reed podcast, and had to try it. Hot Italian sausages are stuffed with mozzarella sticks, wrapped in two strips of bacon, and dusted with rub before going on the smoker. Serve on a bun, with whatever toppings or sauces you'd like. The first photo shows...

Chicken was on the menu, and since firing up the smoker means cooking a lot of something to make the effort worthwhile, I went with two whole (5 lb each) chickens, and 2.5 lbs of wings. I really like the Foster Farms Party Wings...the 2.5 lb bag contained just 15 wing sections, but they were...

We love smoked leg of lamb, so Easter provided our latest excuse to prepare one. I started with a 5 lb boneless leg of lamb from Costco, trimmed and dry-brined with 2.5 tsp Kosher salt for an hour. That was followed by slathering all surfaces, inside and out, with a paste made of olive oil...

I stumbled across a pack of 'Texas Style Boneless Beef Ribs' at the local supermarket. It looked like some decent beef, so despite knowing it was neither 'Texas style', nor 'ribs', I took a chance and brought it home. Searching online, I learned these are generally cut from chuck, and they...

In all the years I lived in NJ, two things I could never find were tri-tip and Hatch chilis. And I searched hard for both. I previously posted that I recently moved back to my native Idaho, this time way up north in the panhandle. Imagine my delight in finding tri-tip everywhere; we even have...

I'm a native of southern Idaho. I left for college, then grad school, then work...always trying to get back home, and before I knew it, I'd spent my entire professional career in NJ. Only now that I'm retired can I get back home. My loving NJ-native wife was never a fan of the high desert and...

Another day, another cook. We're prepping for a cross-country move late this month (I should probably post about that), and I've got a chest freezer full of meat to use up. Prime rib today! The rub was a paste I made using a Memphis rib dry rub as the base, with a lot of minced garlic, minced...

This was a fairly simple cook, and we're pleased with how it turned out. It was inspired by a @TulsaJeff recipe: https://www.smoking-meat.com/june-14-2012-smoked-pork-loin I butterflied a 2.5 lb pork loin, coated it lightly with a favorite pork rub, then filled the inside with just over half a...