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  Haven't smoked any ribs lately and decided it was time. Pulled a large rack out of the freezer yesterday to thaw. I believe this rack is from a wild pig killed at the deer camp this past season.   Cut in half   and then rubbed   And in the smoker   Temp set at 240 and using pecan...

I know, lots of pastami lately, but I was in my local grocer this week and they had corned beef brisket for $1.99 per pound! I got three!   Soaked and rinsed several times then rubbed and ready to rest overnight. The two on the top with a reciepe I found here. The one on the bottom with fine...

   I took some pieces of venison hindquarter and cured them for 10 days in Pop's brine. Then I slow smoked them following Bearcarvers receipe for dried beef where he used venison.Put on a rub of SPOG and crushed red pepper. 130 degrees for two hours. Started pitmaster pellets in AMNPS after...

Picked up a 5.5 lb flat the other day cause it was only 2.49 per pound! Rubbed it with Jeff's rub last night and put in the fridge.  Lit a basket full of coals about 11:40 this morning. I put a layer of Kingsford brickets on the bottom so the lump would not fell through the grate so easily...

  Thought I would make some snacks for the folks at work tonight. What? No sausage thawed out, oh well, I had some PP , so decided to try it anyway. Chopped nsome pulled pork and wrapped it with bacon. Put on a a little of Jeff's sauce... Then some of Jeff's rub...  And some light...

  I had country style ribs, 2 pork chops and a small venison roast thawed out. Originally was going to grill the chops, but I had room on the smoker, so I put them on. Lit the fire, kingsford brickets with hickory and orange wood chips mixed in, at 8:40 AM.   TBS at 240 degrees at 9:30 AM...

  I took a deer backstrap and tried to roll it open like a pork loin. Need to practice this more but it came out OK. Then I added colby jack, italian and monterey jack cheese. Then a little chopped spinach   Rolled and tied. In the smoker at 230 with pitmasters blend and pecan...

  Had a couple chicken thighs thawed out and decided to grill them for a quick lunch. Rubbed well with Jeff's rub a put on the gas grill. Pulled off and let rest about 5 mins. ( I was hungry). Took a couple bites and said WoW. First time I have grilled with Jeff's rub. Awesome taste! I only have...

    Had some homemade breakfast sausage thawing out and had a thought! Porkshots! first time. Took small amounts of pork sausage and wrapped in bacon I made before. Topped with brown sugar and put in the smoker with pitmasters choice pellets at 225. Time to look up pork shots to see how long to...

   My brother in law  had a cow sluagtered  this spring and this is one of the pieces he gave me. Im just not sure what to do with it!  The right side seems to be very tender. The left side is dominated by the bone. Seems to be part of a joint. Bottom right are 3 short pieces of bone the size of...

  I usually smoke pork butts fat side up and foil at 165 and finish in the oven. This time I decided to smoke fat side down and leave in the smoker unwrapped for the entire time.   Coated the butt in Jeff's rub and wrapped in plastic while I got the MES up to temp (240) and lit the AMNPS with...

Me and Porker Ace entered a local chili competition/fundraising event for a local family today. There was no formal judging, but a poeples choice award so to speak. Still it was a good cause. We did not win anything but I still feel we had the best chile. When yoe have 10-12 year old kids coming...

  For lunch Tuesday at work, myself and Porker Ace, better known locally as  "LAW and ORDER" will be smoking 30 brisket flats to sell for a benefit to the American Cancer Society in response to Breast Cancer Awareness Month.  Plates will include smoked brisket, baked beans, and cole slaw for 7...

  Myself and a few others who were planning to attend the recently cancelled SELA   this fall are contemplating an event similar to the South Florida Gathering. Before we get too excited, I wanted to see how many people would be interested in attending. Right now we are looking at the South...

Where I work, they want me to smoke turkey necks for them to use as a seasoning meat in place of ham hocks. Just wondering what is the best way to go.For starters, should I leave the skin on or take it off?

  A friend recently told me they had a 2 lb block of sharp cheddar cheese. All I c "do you want it smoked?"  She said sure, so I gave it a try. Sliced it into 8 chunks , wrapped in a single layer of cheese cloth, and hung from a rack in the smoker. I put ice in the water pan, even though outside...

  Where I work decided to have a benefit chili cookoff next week. Myself and Porker ace are entered as 1 of 10 teams/contestants. I will try to take some pics as we prepare our dish. I have posted this because our chili will include pulled pork as one of the ingredients. It will be a no-bean...

This is my first try at BBB. I don't have any 'before' pics only some 'afters' But they are the best!  So far everyone says it is great.

  I finally decided it was time to try a brisket! I got a 6.6 pounder from Sams. Didn't want to start too big. After reading many articles on SMF, I trimmed off most of the fat and rubbed with Jeff's Rib Rub, wrapped in plastic and put it in the fridge over night. Got it out Friday 5-27-11 and...