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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...

So this isn't a BBQ cook, but I'd won some osso buco shanks from Porter Road as part of a throwdown prize package, so there is a connection. I'd never even had osso buco in a restaurant, so I wasn't sure what to expect. I pretty much followed a well-reviewed recipe from the internet, and as a...

After many years of failing to find tri tip anywhere in the Northeast, I added one to a Porter Road order using one of the gift certificates I'd won in a Throwdown. Yesterday it was time to cookI I trimmed it, yielding maybe 1.25 lbs of beef, and dry brined with a light coating of kosher salt...

We were going to grill pork tenderloin this weekend anyway, but when I saw @bmudd14474 's fine idea of a weekend contest, I figured I'd take a few photos along the way. We had two 2.5 lb tenderloins, so after minor trimming I rubbed on with The Missing Link Spice Rub, the other with Meat...

Belatedly, here is my write-up. And again, I’d like to thank SMF, the volunteer organizers and judges, all of the contestants who made this contest so challenging, and especially Porter Road Meats for their generous prize donation! I planned to smoke two types of ribs to hopefully differentiate...