Search results for query: *

Like the title says, I've just had my first run with making chicken sausage. I made buffalo, blue cheese sausages. I didn't have a recipe, I usually formulate my own recipes. I had 4.5lbs of chicken thighs, maybe 1/3lb of chicken beast tenders and about 1lb of beef fat. I used 4oz of Frank's dry...

Just wondering what everyone thinks about dry brining vs. Wet brining beef? Im looking to smoke a 3lb bottom round for slicing for sandwiches. Would you dry, or wet brine?

Well, to make a long story short, I feel asleep and cooked a 6.67lb standing rib roast at 500 degrees for 1 hour and 47 minutes.... aaaaand it came out perfect. It finished at 143 degrees, but that's actually perfect as my inlaws and kids don't care for rare meat, and I'm perfectly happy eating...

I've been smoking country style a lot lately, to where it seems that they're my go to. I can get great smoke penetration, I get them juicy and tender, and tasting great with the right rub. But I miss eating that delicious meat of those rib bones. What are your thoughts on the subject?

When I don't know what I'm making for dinner, as long as I start before 3pm, I can rub down some baby backs and have them perfectly cooked on the smoker and ready for an 8pm dinner.

I finally decided to make up a few recipes myself, strip up a slab of center loin, split into 3 groups and give it a go. First, I tried a recipe with a maple powder that I located on the internet. Next, I whipped up a marinade using maple extract and a sweet molasses powder. And Last I came up...

I found this site searching ideas for pork jerky. I looked around some of the threads a bit and decided that I could learn a lot more than I already do about smoking and cooking meat. I hope to meet some good people and cook some good food.