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Basic Chicken Wings
I seem to have created a bit of a monster. A follower requested a very easy recipe for Basic Beef Ribs, Basic Brisket, and Basic Pellet Smoker Chicken for his new pellet smoker. I am getting requests for more basic recipes from other followers now. The request this time was for an easy Basic... -
Basic Beef Ribs
The same follower who requested a basic easy method of making brisket and chicken asked if I would do a post on Basic Ribs. Here it is! This is the method to make delicious beef ribs in the smoker that can be easily made by a beginning smoker. I will address the different kinds of ribs. Prime... -
OFG Potato Salad
It is about time I post my favourite potato salad. It isn't meat and it isn't smoked but it goes so well with smoked meat. I love old fashioned potato salad. That being said, it can use a touch more flavour and I’m not big on eggs. Here are my changes to make it the way I like it. You could...- disco
- Thread
- potato potato salad potatoes
- Replies: 8
- Forum: Side Items
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Orange Glazed Chicken Breasts
I have mentioned before that She Who Must Be Obeyed likes boneless skinless chicken breasts while I find them a difficult piece of meat to keep moist and tender. Well, orders were given so I went to work. One of the things you can do to keep the breast moist is to brine it. However, I don’t... -
KR's Smoked Peanuts
There is a great guy on Twitter, KR. He makes smoked peanuts which sounded so good. He was kind enough to share his method with me and I have modified it for my smokre and tastes. Thanks KR! I will give you the measurements I used but this is more of a process than a precise recipe. All bbq...- disco
- Thread
- peanuts smoked peanuts smokedpeanuts
- Replies: 19
- Forum: Fruit, Nuts & Vegetables
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Basic Pellet Smoker Chicken
One of my blog followers just got a pellet smoker. They have little cooking experience and asked me for a basic, no fuss recipe for cooking a whole chicken. I had an immediate problem. You can just put a whole chicken in a pellet smoker and get a decent result but you get a much superior result... -
Oven Fries
I’ve been doing oven fries for years. Deep frying is messy and bad for you. However, oven fries tend to have more of a baked potato type texture than the creamy interiors of French fries. French fries are usually made by putting potatoes in a deep fryer for a couple of minutes to blanch them... -
Easy Bourbon Chicken Breasts
One of the best things about pellet smokers is that it can be used to make easy, moist, boneless skinless chicken breasts. The circulating air allows for a great crust and cooking at high temperatures makes a cut of chicken that can be dry and rubbery moist with a great coating. I am busy... -
Hawaiian Hamburger Jerky
I don’t make a lot of ground meat jerky. It isn’t that it doesn’t taste great but it just doesn’t have the great chew of jerky from sliced meat. It is just softer and less chewy. However, I was asked how to make ground beef jerky and I haven’t made any for some time. So, here is how I make it...- disco
- Thread
- jerky
- Replies: 13
- Forum: Making Jerky
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Breaded Dill Shrimp
A request was made. She Who Must Be Obeyed wanted breaded shrimp. I prefer unbreaded shrimp that is marinated and grilled but who am I to deny a beautiful woman who has made me happy for decades? I had about 30 medium shrimp that were shelled and deveined but the tails left on. I patted them...- disco
- Thread
- prawns shrimp
- Replies: 11
- Forum: Non-fish Seafood
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Recipe Development - Pickle Pops
I get a fair number of questions about how I come up with my recipe ideas. This post will take you through my work in developing Pickle Pops. First, I have to come up with an idea. I try and think about what flavour combinations I like. In this case, I like salty and sour combinations like salt... -
Improved OFG Breakfast Sausage
I have been making my OFG Breakfast Sausage for years. It is based on Pop's recipe. I love it. However, I have a mental problem that makes me want to improve every dish I try. I thought about anything I thought could be better in the sausage. I did have one thing. I have made the sausage with a... -
Crispy Garlic Parmesan Wings
I have seen a lot of recipes that call for tossing chicken in baking powder to get a very crispy skin. I decided it was time to give it a try. Spoiler alert, it works. I started with 600 grams (1 1/2 pounds) chicken wing segments. I patted them dry with a paper towel. I put 15 ml (1 tbsp)... -
Soy Lime Prawns
I love prawns. They cook quickly in so many ways to make a great appetizer, snack, or meal. So, when She Who Must Be Obeyed said she wanted prawn appetizers when I was making some chicken wings in the smoker, I was happy to oblige. I took 10 deveined and shelled prawns and put them in a...- disco
- Thread
- prawns shrimp
- Replies: 24
- Forum: Non-fish Seafood
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Basic Brisket
If you have never had a smoked brisket, you are missing a treat. Done right, they are tender, juicy, and incredibley flavourul. Done wrong, they are tough and dry. People read books, go online, and watch YouTube videos that show you how to make a competition brisket and get scared off... -
Nashville "Fried" Chicken
First, I am so sorry for not being active. I have been distracted by family issues. However, I have missed you all. A friend took a trip to Nashville some time ago and told me about Nashville chicken. It is a fried chicken that is brushed with hot oil that has cayenne bloomed in it. The... -
OFG Smokies
First, let me apologize for my absence. Life has been interesting and my Traeger has been out of action due to a lack of parts. I have made hot dogs, summer sausage, snack sticks, and more. For some reason, I never got around to making a smokie. I don’t know why. I love smokies. My good buddy... -
Pulled Beef Sandwich
I love pulled beef. It is a piece of chuck that is slow smoked until very tender and them pulled. I have learned to pull beef and mix it with some sauce and grilled onion to make great sandwiches. This is how I do it. Rub a 1 kg (2.2 pound) blade, chuck, or cross rib roast with your favourite... -
Lox Plus
I have made Lox a few times. The classic Lox involves packing salmon in a salt mix to draw liquid out and help preserve the salmon. It is delicious. However, my twisted mind wanted more. I have also made Ceviche and love the citrus flavours. I also smoke a lot of meat and thought some smoke...
