Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
You are using an out of date browser. It may not display this or other websites correctly. You should upgrade or use an alternative browser.
Recipe shared by @BrianGSDTexoma.
My favorite restaurant Abuelo's in Plano Tx had my favorite shrimp cocktail. That place is amazing from their chips and salsa's to the Sea Bass and oh my the Flan! Everything is so good! During Covid they took it off the menu. The Bartender has worked there...
My favorite restaurant Abuelo's in Plano Tx had my favorite shrimp cocktail. That place is amazing from their chips and salsa's to the Sea Bass and oh my the Flan! Everything is so good! During Covid they took it off the menu. The Bartender has worked there over 20 years. He was nice enough...
I hope that Tip doesn't mind that I've listed his Slaughterhouse recipes here. These recipes are well-received and deserving of a WIKI entry.
Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 ½ Gal Water
½ C Salt - Kosher
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion...
Hi there, I did a brisket a long time ago (2016-17?) and used a recipe from @SmokinAl. I have searched ‘SmokinAl brisket recipe’ and see references to it but not the actual recipe. It was the first and best brisket I ever did and I would like to repeat it. Can anyone point me to it? Pretty please 🙏
Hey y’all! I had a question about making my own rubs, I’m wanting to start, but am wanting to be more abstract either way my recipes. So I was looking for a base rub with simple ingredients and measurements to which I could just add from there and make my rubs off of that base. Does anyone have...
Okay, this is a continuation of a previous thread in which I made smoked picnic shoulder. Except, I turned it into what I call "BBQ Sweet Apple Smoked Shoulder Tacos."
The previous thread for the smoked picnic shoulder is here.
Now, for the Sweet Apple BBQ Sauce, you'll need:
3/4 cup apple...
Started with a boneless butt .
2 1/2 pounds of all pork grind .
18 grams kosher salt .
3.0 grams white pepper
1.5 grams each ,
Nutmeg
Caraway seed
Marloram
Ginger ( I had to sub allspice )
1 whole egg
Liquid as needed . I didn't add any . Normally I would add milk or
heavy cream for these .
I...
I love salsa, tried this for the 1st time a few months and it's outstanding. I've been making it every few weeks.
1 cup of EVOO
3-6 Jalapenos
6 peeled Garlic cloves
salt to taste
juice from half a big lime, if using a small keylime or something use it all.
Cilantro (optional) to taste
remove...
I have been hooked on smoking celery sausage that I found in a local grocery store. Of course the package does not list all of the ingredients. Does anyone have a recipe to make celery sausage? I have searched the internet extensively and cannot find anything. Thanks.
UPDATE: We did make...
A little garden and grilling action between rain storms. Today's menu - Grilled Chicken Caprese Salad. The Italian and purple basil is from my garden. Chicken is boneless skinless thighs seasoned ned with American Pitmaster Wow then grilled hot over charcoal on the Weber kettle. Tomatoes are...
Chili Lime Chicken Wings
Seasoned the chicken wings with a teaspoon each of Cayenne Pepper, Smoked Paprika, Garlic Powder, Kosher Salt and Black Pepper with about a tablespoon of oil on the wings to hold the fun stuff.
Grilled over direct heat for about 25 minutes.
The Sauce is
2...
Decide yesterday to make a batch of HeMan soup, this was taken from a recipe of my moms. Don't know how it got it's name, as the recipe is way older than the comic book character.
The ingredients include bacon, hamburger, onions, carrots, celery, potatoes, rice, tomato paste, black pepper...
Tomorrow (Tuesday) night I'll be smoking a whole chicken. I never get a good, dark color when I do this. I'm thinking it is the rub.
Unfortunately, I am not able to go to a store at the moment, so I am looking for a recipe that I can make at home.
Does anyone have a really good chicken rub to...
I saw two schools of thought when it comes to smoking a whole chicken. One had it hot and fast at 375 for an hour. The second was at 225 for two hours, then crank it up to 325 for 15 minutes.
Any feedback on methods would be appreciated.
Great Article - The Secret to Getting a Good Smoke Ring
https://www.smokedbbqsource.com/how-to-get-a-good-smoke-ring/?utm_source=ConvertKit&utm_medium=email&utm_campaign=welcome-series-smoke-ring
I'm going to a birthday party on Saturday and want to bring some kick-ass queso. I never made queso, so if anyone can give me a great recipe, I'd appreciate it.
Thanks.
Peace
I've been using the 2-2-1 method for the past year and simply love the way the ribs come out. I'm using my Traeger Pro Series 34. But like all cooks, I'd like to experiment a bit and try a few new methods.
I want to run this by the group and get your thoughts.
Dry rub and smoke for 2 hours...
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.