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Smoked Tri-Tip
Decided to smoke a Tri-Tip for the 4th of July since last weekend I made my wife eat venison! I made a marinade with 1 cup soy sauce, 2 tbsns minced garlic, about 10-15 turns of a pepper mill with a mix of black and white pepper and 1/2 tsp (ok, a little more) of red pepper flakes. While the... -
Venison Meatloaf Fattie
OK, I admit I don't know the right place to post this one but "Fatties" seemed as good as any other option. This was an experiment that once it got started, turned into a bigger experiment. I thought I had a about a pound and a half of ground venison in the freezer and planned to make a pretty... -
Flank Steak with Smoked Paprika
Think I've found my new favorite spice -- Smoked Paprika!. Took a 2.8 lb flank steak, rubbed with EVOO then coated first with Smoked Paprika, then Montreal Steak Seasoning. Wrapped it up and into the frig for about 3-4 hours. Put it on the grill at medium high for 6 minutes on one side...- sarnott
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- Replies: 3
- Forum: Grilling Beef
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Smoked Chicken Cordon Bleu
Following a recipe from Gary House (Cooking Outdoors), I bought six boneless chicken breasts, split them in half and pounded them flat. If I had a lesson learned, it was to pound them as thin as possible because it was much easier to build these up, the thinner the chicken breasts are. ... -
Boston Butt "Alla Bear"
I've smoked Boston Butts before but this Saturday, I decided to follow Bear's outstanding step by step instructions. On Friday, I coated the 4.7# Boston Butt with yellow mustard and, since I was in a hurry, used off-the-shelf rub, Applewood. Wrapped it and into the frig. Pulled it out at... -
Spatchcocked Chicken
Bought two Purdue roasters, each just over 7 lbs. Spatchcocked them bot for more even smoking, spayed with EVOO and rubbed one just with Montreal Chicken and other with a 50/50 mix of Dean Jacobs Savory Chicken Rub and Jerk Seasoning. Into the smoker (MES 30) with cherry at 260 degrees... -
Smoked Flemish Beef Carbonnade (Beef, beer & onion stew)
While I was in the Air Force, I spent about 3 years in NATO AWACS, one of the only completely integrated flying units in the world with 13 nationalities. One of my favorite meals was eating with the Belgians something they called Beef Carbonnade which is basically a beef, beer, and onion stew... -
Grilled Peaches with Hot Buttered Rum
For those of you that haven't seen this recipe on the Char-Broil site, its worth a try! First, mix 4 tablespoons of butter, 1/4 cup brown sugar, 1/4 cup rum, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon salt, bring it to a boil then turn it down and simmer it for about 5 minutes or so, then... -
First smoke on MES 30 -- Smoked Flank Steak
After my old Perfect Flame smoker died at 4 AM on Labor Day and I ended up doing the brisket in a slow cooker (had to be cooked - tasted ok but texture is totally different) I went out and bought a MES 30 a couple weeks ago. After seasoning the smoker, I picked up a 3 lb London Broil (assume it... -
First Smoke on my MES
Well, I did my first smoke on a new MES 30" with a window (end of season sale). I am learning about the MES and I don't know if others have the same issues. The good news is that the temp seems VERY stable, good smoke production, and easy to clean. My only concern is that I don't trust the...- sarnott
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- Replies: 18
- Forum: Electric Smokers
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Labor Day - Smoked Brisket
Well, its 4 AM and my asst cook and I are up so, it must be a brisket day! Qview to follow. Scott -
OK, New to me!!!
While I live in Virginia, I'm in Omaha, NE this week. While many of you are extremely careful about what you eat, this has to be to coolest artery slammer ever! I ate tonight in a place called "Twisted Fork" - great food, good prices! For the first time ever, I was in a place that served... -
Stuffed Pork Tenderloin - QUICK Question!!
I'll add more pictures in a bit but, I stuffed a 4# pork tenderloin with some cheese, hot sausage, onion, garlic, apple and wrapped in bacon. I'm smoking it in a pan with cut up apples and hard cider. My question is, if it were a solid pork tenderloin, I'd smoke to a 140* or so but, since I... -
Quick Safety Note - High temp smoking
Just a heads-up from a ROOKIE! I am smoking a beer butt chicken (more on that later) but based on all the comments about smoking chicken at higher temps for crisper skin (in my case 285-290*). I'll post a string later about the chicken (seems to be coming along great) but, I heard some noises... -
Easy & Quick Grilled Country Pork Ribs
Bought 7 pounds Country-Style Pork Ribs (really a mix of bone and boneless chops). Put them in an aluminum pan, covered them with Sugar Rays BBQ sauce, a sliced onion, and sealed the pan tightly with heavy duty aluminum foil. Simmered it on the grill at about 260 degrees (had to prop up the...- sarnott
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- Replies: 1
- Forum: Grilling Pork
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Smoked Pork Chops
I was reading the May "StoryQue" magazine and I thought Lavern Gingerich's ideas for grilled Seasoned Pork Chops looked good but thought it might be even better smoked (well, mostly smoked!) We bought a 10lb pork tenderloin and I cut the middle third out of it to get the biggest chops each about... -
First "No-Wrap" Brisket
For Memorial Day, I decided to do my first no-wrap brisket. Rubbed the six pound brisket with steak rub overnight and put it on the smoker at 210 degrees fat side up at 5 AM (I expected a 9 hours smoke or so because of the 1.5 hours per pound "rule" - that didn't work!) I didn't cut off much of... -
3" Rib Eyes - Part 2 Left Overs - Blackened Rib Eyes
The week after I smoked the 3" rib eyes, we pulled out the leftovers and let them thaw slowly in the frig, then warm up to room temp. Half the slices I rubbed heavily Zatarain's Blackened Seasoning, the others I left alone with just a little Montreal Steak Seasoning and went out my grill to... -
3" Rib Eyes with Smoke and Sear with Q-View
Bought a two pack of 3" thick Rub Eye Steaks at Costco, each was just over 2.5 pounds. I rubbed them with EVOO, Montreal Steak Seasoning, dried minced onion and minced garlic. I put them into the smoker at 225 with 75% Jack Daniels Oak and 25% cherry. I smoked them for just under 2 hours... -
3-2-1 Spare Ribs
Did the 3-2-1 method for two racks (each about 6 pounds). Trimmed excess fat and pulled the membranes. Coated with yellow mustard and rubbed with mixed with about 80% Grill Masters Pork Rub with 20% Old Bay Rub. Rested in a frig for 1.5 hours. Put them in the smoker with cherry wood at...
