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With amazing results my first pork butt on my Oklahoma Joe Bronco 2.0. The Drum held temp awesome for 10 hours Prepped night before. Yellow mustard binder, Meat Church “ The Gospel “ for rub. To date best food I have made on the smoker.
Another hot smoked chicken, think I'll start doing 1 or 2 of these a month.
Just garlic salt inside and out and a bit of red oak. This was a 5lb 4oz bird. Indirect at 275°f for about 150 minutes.
Our garden has started to really produce and to go with the chicken we harvested potatoes, carrots, and zucchini. Carrots and potatoes tossed in olive oil, salt and pepper and roasted. Zucchini was dressed the same but grilled.
buzzed up some sugar free margaritas to wash it down with...
My Aunt called me. She had some stuffed bacon wrapped boneless quail in the freezer to cook. They were prepared by a local butcher shop, Chris' Specialty Meats. I whipped up a quick marinade for the birds and let them soak in that for about 45 minutes while we prepped the rest of the meal.
First up-the board. Sbriciolona salami and Coppardo with Machego cheese and cantaloupe melon.
One of the sides for tonight-Konriko Wild Pecan rice. It pairs well with the quail.
The birds out of the...
Brined, rinsed, seasoned, smoked, ate. Probably the least problematic smoke yet. NO issues. Brined with a picanha steak seasoning (95% salt) over night. Seasoned with "Bam" seasoning, smoked at 250 for about 6 hours. The beer can chicken stand worked perfectly to keep the breast upright. Even the skin came out more crispy than rubbery.
Hey guys! Been lurking here for a while, gathering info for my smoker build. Started off by following the awesome guides on build volumes for proper flow, then began google image searching all the different options out there. Took a ton of design cues from TMG pits, and tried to implement any other features I could find that seemed like a good way to do things. All 1/4” plate, double walled insulated firebox, removable interior racks to allow for rotisserie attachment as well as a Santa...
Well, it’s been a minute or two since I last posted a cook. I haven’t been smoking much lately, so I gave my Recteq, which was my last smoker to my Grandson. He & his wife just moved into their first home & I thought they could meet a lot of the neighborhood by just firing up the smoker. Anyhow Publix had a BOGO on STL’s, so I grabbed 2. I still have 2 kettles, a Camp Chef flat top, & the old Genesis gas grill.
So this is how I started grilling & this is what I returned to, the good old...
I picked up two full bellies at restaurant supply. One skin on the other skinned. They are about 12 pounds a piece. These bellies they carry are irregular in thickness from say 1-1/2 on one side to 1/2” on the other. So I mostly buy them for rolled panchetta, but once in a while you can find a workable belly to do both panchetta and bacon.
For this weekend I really wanted to do a Porchetta with pork loin inside. We will have my mother over as always on Sunday and it’s my wife and I...
Man, that title ⬆️ is a mouthful 😄.
I still had a Carver ham in the fridge, and today my plan was to slice it, do a second smoke on them and vacuum seal for a breakfast or a soup. Tonight, we're making a ham and bean soup of sorts.
My set-up was a cool smoke in the Big Chief, with the lid blocked open with some 2X2s, using handfuls of apple pellets every 30-minutes, for 2-hours of smoke time.
When your favorite deli is closed you gotta do what you gotta do.
Fresh baked sourdough, provolone, salami, mortadella, pepperoni, olive salad, redwine vinegar, and olive oil, a little yellow mustard.
Hollow out some of the bread, construct sandwich, then wrap tightly in plastic wrap, then place in the refrigerator with a cast iron pan on top of it for 2 to 3 hrs= a belly full of goodness.
Had a great camping trip with my wife this past weekend. Took the Joe Jr and threw on some ribs. Got to share a few beers and some smoked meats with some newly made camp friends.
I didn’t trim because my small kitchen box got left at home and decided to let it ride. Wife gushed about the “burnt ends” before she headed out to choir tonight so might just do it again.
Make Your Own Pastrami + Reubens with Homemade Russian Dressing (recipes included)
SMF is like having your own personal pool of outdoor cooking experts and knowledge right at your fingertips. Literally the best resource on top of a community of a lot of lovely people.
All the St. Paddy’s Day...
Deviled Eggs
Ingredients:
6 eggs
1/4 c Mayonnaise
1 tsp mustard
1/2 tsp honey
1/2 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp brown sugar
1/4 tsp salt
2 slices bacon, fried crisp and crumbled
Instructions:
Add 6 eggs to a pot of boiling water, and boil for 10 minutes. Remove and rinse...
Perfect Mashed Potatoes
Ingredients:
5 lbs Yukon (any waxy) potato, washed/scrubbed, roughly peeled, and quartered
2 sticks butter, melted
1/2 c sour cream
1 cup heavy whipping cream or half and half
1 Tbs coarse black pepper
1 tsp fine or sea salt
Place potatoes in a large stockpot filled...
Pop's Brine
1 gallon water
1/2 cup kosher salt
1/2 cup brown sugar
1/2 cup white sugar
1 TBLS cure one
1 tsp lemon or orange extract
Inject the turkey with as much brine as it will hold and soak overnight. Drain , rinse and pat dry. Place the turkey back into the fridge for an hour or so...
How To Make @jcam222's Keto-Friendly Baked Beans
Ingredients:
1 Tbs of @jcam222's sweet heat sugar-free rub (RECIPE), or to taste
6 cups of black soy beans, canned or pre-cooked
2 lbs bacon, fried and chopped
2 large onions, diced
2.5 lbs ground beef, cooked and crumbled
2 bottles of G Hughes...
How To Spatchcock (Butterfly) a Turkey
Materials needed:
Large cutting board
Sharp kitchen shears
Meat cleaver or large chef’s knife
Thawed Turkey (remove neck and giblets from inside the turkey; discard the pop-up thermometer and any trussings)
1. Place the thawed uncooked turkey on a large...
Recipe by @BrianGSDTexoma
Ingredients:
40 oz frozen corn kernels, thawed
2 cups heavy cream
2 tsp salt
4 tbsp sugar
1/2 tsp pepper
4 tbsp butter
2 cups whole milk
4 tbsp all-purpose flour
1/2 cup grated parmesan cheese
How To:
In a large skillet, combine the corn, cream, salt, sugar, pepper...
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...
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