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What do you know about the deer? I only marinade steaks if they are from a larger deer (120lbs +) for smaller deer I use the same pepper mix as for steaks with some added herbs. Put them on a hot grill or cast iron skillet until medium. I am not much help on back strap because I cut mine into...
Hi All, I have 2 legs of lambs planed for lunch Easter Sunday. As I reevaluate quantities one is probably enough, which gives me the opportunity to smoke the other if I can do so on Saturday. Is this possible and if so what is the best why to store it and reheat it without losing anything?
The...
I made this 2 weeks ago with a slightly shorter marinading time and without patting it dry. It was great but next time I will let marinade longer, maybe swap Dr Pepper for Cheerwine and increase the peppers. Using hot sauce will probably change the flavors a bit and make it much spicier.
I would stick to Butt and Ribs they can smoke at about the same temp. Look into a 3-2-1 or 2-2-1 method for the ribs. You didn't mention your fuel source but if your smoker is charcoal I would find a small butt and cut it half and place them a part, this will greatly reduce cook time. Plan 2 per...
Find one that is made to go on a grill. It will have threads and a nut on the back to hold it in place. You will have to drill a bigger hole but the end result should be much better.
Looking for some input on a purchase.
I have been watching Craigslist for a small stick burner for a while and this popped up just outside the area (~50 miles). It is clearly an american made model is it worth rehabbing for this price? I leaning yes but would greatly appreciate any input.
I...
Are you using the original charcoal pan set up? A lot of them greatly restrict airflow and prevent ash from falling so it builds up. I use a wok topper (like the one bellow) and it makes a world of different, you just have to be ready to adjust the vents. Over the winter I am going to try to...
I made my first Brisket this weekend in what will probably be my last smoke before spring. I started with a 6# flat trimmed it and cut it in half to try wrapping and not wrapping.
Smoked with royal oak charcoal and chunks of oak for about 4 hours.
Here is the unwrapped one when I took it of...
Why not throw a chuck steak in with your chicken? They are on the cheap end for beef and are around 3-4 lbs each. There are plenty of recipes for this but essentially keep the seasoning simple with salt, pepper, garlic and chili powder smoke to about 200 IT.
After a month off I fired up the smoker Sunday with a rack of StL ribs and a #4 butt(really 1/2 half a butt).
Kept the butt simple with just a trusted rub. It smoked for about 7 hours with and had a 1 hour stall which seemed long for a half butt.
I intended to do a 2+2+1 method on the ribs but...
Do you taste rub prior to use? Is there another way to test it?
This past weekend I made some good looking 3-2-1 ribs and a small Pork Butt, well my smoke was doomed from the start because I used a rub someone gave me that was way too salty. I have used rub from this person before and been very...
I don't understand it either. I recently had to plan a BBQ lunch for my workplace (100 people). I was told we always use this local place to cater and it is okay at best. When I asked if I could get a quote from another place I was told no, we had to use another place 2 years ago and everyone...
I would figure out what you want in a smoker. Do you want to tend a fire or do you want/need something more set and forget?
I picked up an "open box" Masterbuilt Vertical Charcoal Smoker from Amazon for $40 a few months ago(currently on sale for $60) and I have been very happy with it. I...