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If anyone is interested there is going to be a KCBS Judges class in the Omaha area next month. Here is a link to the Greater Omaha Bbq Society website with the contact info. http://www.gobs.org/CBJclass.html I got an email confirming my registration yesterday. Soon I will be certified in...

I have read on here a few times that lots of comp cooks use parkay on their ribs. It also came up a few times on that Pitmasters show. So I figured I would do a little blind taste test experiment 2 slabs of trimmed spares on the UDS. Identical rub on both. Burning RO lump and pecan & apple...

A few pounds of wings. Brined overnight, rinsed then dusted with a standard rub. Tossed them on the lower rack of the UDS I made a glaze for some of the wings. I simmered a little garlic, added diced chipotles, and a raspberry jalapeno jam. Then added a Leinenkugel Berryweiss and simmered...

A while back I stuffed one fattie inside another. Later I made a triple. So logically the next step was the Quad. So here we go. I used pizza toppings, pepperoni, mozzerella, mushrooms, onions, green peppers. I started by grinding some pork butts & bacon and making italian sausage. Here is 3...

The other kind of chicken sausage I made this weekend was a Citrus/Sage creation. Basically I took seasoning ingredients that I use in my poultry brine and twisted them into amounts that seemed appropriate for a sausage recipe. I think it came out great and is definitely something I will make...

Made a couple kinds of chicken sausage this weekend. This one has a southwestern flavor and came out great. The basic recipe 3 lbs boneless/skinless chicken thighs 3 TBSP oats 2 large chipotles in adobo sauce, diced up zest of 3 limes juice of 3 limes 2 tsp Southwest seasoning blend 1 palm...

I finally got around to getting a belly bacon project going. I obtained a hunk of pork belly. The slab weighed in at just under 6 lbs. Here are a couple pics of the belly I kept the cure very simple. I measured out the appropriate amount of TenderQuick and added 2 tablespoons each of white &...

A while back erain made some cured ribs and I have been wanting to try it. So I smoked some cured ribs Erain syle. Here are some pics Rubbed some trimmed spares with TQ They cured overnight, almost exactly 12 hours. I rinsed them then patted dry and coated with a salt free version of my...

Still playing qview catch up. The last time I made abts the jalapenos in the store were a little skimpy so I grabbed some poblanos as well. The fixins, including some spicy sausage that I tossed in the drum while some other stuff was cooking Put in some cream cheese then added chunks of the...

I am playing catch up with some qview since I haven't posted in a little while. Here is a recent fattie from homemade sausage. I took a few spicy pork sausage links from a batch a while back and cut them out of the casings Rolled out with some mozzerella cheese, pepperoni, and jalapeno All...

Made some garlicy beer sausage recently. I used pork butts, some bacon, minced garlic, granulated garlic, onion powder, red pepper flakes, kosher salt, black pepper and fresh parsley and a Dundee Honey Brown beer Seasoning the cut up meat Meat is ground and now to gently fold in the beer...

A couple slabs of trimmed spares on the drum. When it came time to foil I made a bed of honey, brown sugar, a small amount of apple juice and a couple squirts of SoFlaQuers pork finishing sauce Also made cheesy cauliflower again. Here is the cauli dusted with granulated garlic and black...

I smoked some almonds and cashews this weekend. I prepared the almonds the same way I usually do. After roasting in the smoker a while, I lightly coated with honey and dusted with brown sugar. For the cashews I coated in Frank's Red Hot sauce and dusted with cayenne. Just after...

I got the itch for a cold smoke so I rounded up some cheese. I grabbad some habanero cheddar along with a block of regular cheddar and some monterey jack. The hab. cheddar has a serious bite and figured a little smoke would just make it better They smoked for a couple hours at temps between...

I have been looking for a nice italian sausage recipe. I have made a couple but haven't found "the one" yet. Well I think I might have now. This is adjusted slightly from a Len Poli recipe. I used: 10 lbs pork butt 1.5 lb bacon 9 tsp kosher salt 4 tsp black pepper 4 tsp granulated garlic 6 tsp...

Smoked a couple chucks this weekend. Did one as a traditional pot roast with veggies. Did other to stock the freezer with pulled beef. The one closest is for pulled beef, used a pretty standard rub. The one in the back is for the pot roast, seasoned with black pepper, kosher salt, thyme...

I always like smoking almonds. Usually I do honey brown sugar almonds but have been wanting to make some spicy ones lately. So I made both. A bunch of almonds ready for the smoker After smoking until toasted. I took half out and lightly coated in honey then dusted with brown sugar like usual...

Figured since I had the smoker going I would throw the side dish in too. Cut up a head of cauliflower and added granualted garlic and a little pepper. Put just enough water in the bottom of the pan to steam the veggies and cover with foil. When the cauliflower was tender I drain out the...

I haven't smoked any chickens for a while and thought I would try spatchcocking them. Here are the victims, about 5 lbs each. Cut out the spine with shears Here is a pic of it layed out. Brined them overnight Out of the brine, rinsed, dried and dusted with rub. Ran the UDS at close...

My wife wanted something a little lighter for dinner and she has been craving salmon (she is pregnant so the cravings are pretty serious). So we put a few pieces of salmon in a grill basket along with some squash and zuchini on skewers. Burned RO lump and a couple pecan chunks. As things are...