Search results for query: *

The wife picked up a nice, little, 3-lb Prime brisket flat on sale a couple of days ago, so I figured since we'd have decent weather today to go ahead. Last night I trimmed minimally, slicked her down with Worcestershire sauce, injected with beef broth & marinaded it overnight. This morning...

Did a pair of chucks yesterday as burnt ends. They finished about an hour apart, which was fine, as one was enough for the two of us & the second one will be on today's & maybe tomorrow's lunch/dinner menu. I marinaded them the night before & used cherry wood, smoking at 250. The sauce was some...

I decided to try my hand at a pair of smoked pork tenderloins yesterday, for the Fourth of July. Being so lean, I was worried they would be dry so I gave them a marinade overnight with apple juice & grape juice the night before. Yesterday I got my rub on, got the smoker to 250 & used apple wood...

Chicken drummies were on sale & I was ready for wings, so Sunday was a good day. Hit'em early with my chicken rub & stashed them in the fridge for a couple of hours. Later I gave them a buttermilk bath & back in the refrigerator. Finally they were ready for some more rub, mesquite & smoke. Tried...

So I was gifted a brisket (flat only) by the in-laws over the winter & last Sunday it was on. I used Mesquite for the first time & although it worked well I would probably only ever use it on beef. After just some mild trimming on the topside, I slathered it in beef boullion base & applied my...

It had been quite a while since I did country style ribs in the smoker & yesterday morning I found them on sale, so it was an easy choice. Used hickory, Dizzy Pig rub & wrapped after 3 hours, using Pepsi, honey & butter. I let'em coast after applying my homemade sauce. I have to say they came...

Had the day off yesterday & decided to do some ribs & beans. It had been awhile. I got up early & got the membranes off & rub applied. Then I made a batch of Big Bob Gibson's Championship Red sauce & put my beans together. Then everything went back into the 'fridge until early afternoon. When...

I was out of town for a few days prior to Memorial Day, but did manage to take a butt out of the freezer & leave in the 'fridge. When we got home Monday night I applied my rub & refrigerated one more day. Tuesday it was on. I used hickory & smoked at 260 degrees. Monday night I also got my pig...

Yesterday was one of the first days of the year here where I was off AND it wasn't storming or really cold (just really windy), so it was time for some flappers. In the morning I applied my rub, refrigerated for 2 hours & then sacked'em up with a salt & buttermilk brine for a few hours more in...

Smoked up a couple of racks recently & thought I'd post up a few pics. Looks like it's been a while since I posted (not since I smoked!), so why not? I made my own rub & once they hit the foil I added Pepsi, squeeze butter & honey. We also had j homemade sauce- a light basting while finishing &...

Thought I'd post a few pics of the breasts I did last Sunday. I dry brined for 3 hours with some Chicken Rub from the MM cookbook, which is the only rub I've used on chicken now for over a year. Next I put the breasts into my buttermilk brine for another 3 hours. After that I took them out, hit...

Thought I'd post up a few pics of the baby backs I did for me & the wife on Mother's Day. The wood was hickory, at least until the ribs were wrapped, After that I switched to a 50/50 of hickory/apple for the beans that were in there, too. I removed the membranes, did a minimal amount of trimming...

I did my first beef short ribs yesterday morning. It was going to be 80 degrees here in the afternoon & I had made plans to go motorcycle riding in the afternoon with some friends, so I got up at 4 am, prepped everything & had the meat in the smoker on 250 by 5 am.  I was a little worried, as I...

Well here in Chicagoland where we don't know what the weather's going to be like from one day to the next (especially this time of year), I've decided chicken wings, shrimp & beans will make up my third smoke of this 2016 year. With a pork butt & rib smoke already under my belt & considering...

We're having typical weather here in Chicagoland for this time a year- it's a mild winter, then snows, then gets really cold, then two days later we're in the '60's, another cool down & now rainy, dreary & 50 degrees. Last month I was able to get the smoker going for the first time since last...

So it's been winter now for do damn long & I figured it's time to bust out the smoker today. I found me a small (4.5 lb) pork butt in the freezer a few days ago that the wife had bought on sale back in January. She intended me to make mexican pulled pork in the slow cooker. That was the reason...

First of all, if there's a more proper forum for this topic we should move it. I just wasn't sure WHERE to ask this question. I first attempted a roux a few years ago & to be honest, it didn't turn out. To say I was disappointed is an understatement, as we used to travel to Louisiana at least...

Before I discovered Dutch's, Gary's & about everybody else's bean recipe here on SMF, this was my go-to (at least for the stove top). We still love them, although I don't get to make them as much as I used to. TW 2 (15.8 oz) cans Great Northern White Beans, drained and rinsed 1/2 lb bacon...

Here is something I make once in a while. The grandkids go nuts for it. Very rich but VERY good! TW 8 Twinkies 2 cups milk 3 eggs 1 1/2 tsp vanilla 1/2 cup sugar 1/2 cup brown sugar 3 tbs baking cocoa 1/2 cup chocolate chips or chunks Break up Twinkies into bite-size pieces & place in greased...

This is a sauce I've tinkered with for a couple of years & feel that this summer I got it right where we like it. Tangy with just a little sweet & then an even fainter heat on the back end. Of course you can add heat by increasing the chili powder or adding a bit of cayenne, but this is how we...