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Corned Salmon

Corned Beef Cured Salmon

I found this recipe on Andrew Zimmern’s website, and since I had just recently purchased a new pickling spice pack, this looked like an interesting use of it. I don’t usually get pickling spice with dill in it, but the pack I found was highly recommended, so I ordered it. I could potentially just use […]

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WSM Smoked Pork Butt

Got up at 5am Sunday to do a long smoke on some pork butt. Had some technical difficulties with the FlameBoss (user error mainly) but we’re getting used to how the Weber Smoky Mountain handles! Going to try more wood next time, this seemed like it wasn’t as woody as the MAK gets the meat. […]

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WSM Smoked Brisket

Weber Smokey Mountain Smoked Brisket

Smoked a 15# Prime beef brisket today. Started at noon, 9 hours on charcoal and pecan wood, finishing in the oven. (Because I didn’t realize how big the damn thing was!) It was at 176° when it went into the oven, hoping it hits 195° before we go to bed. Next time I have to […]

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Weber Smokey Mountain Smoker

Weber Smokey Mountain Smoker

I’ve been reading about charcoal and peat smoking, and got some peat to try burning to test the smell. Convinced that I want to try smoking salmon with peat, Glenn talked me into pulling the trigger on a Weber Smokey Mountain smoker. People have won many championships with this humble smoker, so here’s hoping that […]

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NOLA Smoked Shrimp

NOLA Smoked Shrimp

This recipe is going on my list to try out! I love New Orleans inspired food, and smoked shrimp sounds decadent. NOLA Smoked Shrimp – Barbecuebible.com Photo credit: Richard Dallett For the shrimp: 2 pounds peeled, deveined shrimp (choose the size you prefer; I like U-12s, which means there are 15 to a pound) 3 […]

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Smoke Roasted Cauliflower

Smoke Roasted Cauliflower

Don’t think I’d add the maple syrup to the vinaigrette, might be too sweet for my taste. But I’ll try this and smoking cashews and fish on my next round! Smoke-roasted Cauliflower This side dish is simple & incredibly tasty. The wood smoke from the grill imparts a wonderful flavor. Try our Smoke-roasted Cauliflower recipe.

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Alton Brown Cured Smoked Salmon

Smoked Surf and Turf

Scrubbed down the MAK, and getting ready to smoke some St. Louis style ribs and Alton Brown cured salmon! We’ve been testing timing and heat for the ribs, to get the perfect pull off the bone texture, while not overcooking it, or losing the bark. Some people do the 3-2-1 method of timing, but I […]

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Beef Brisket

Smoked Beef Brisket

I’m constantly smoking brisket and trying out new rubs and techniques, to “get it right”. When to wrap, what temp to go up to, how long to rest, all of these variables can change your outcome. And the top variable is the meat itself! I like getting meat from Costco, since they have extremely high […]

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Homebrew

Home Brew and Barbeque

Brewing and ‘cuing today! I’ve had a brisket on since 9:20a, and it’s coming along nicely. Starting a 16 gal brew (net 10 gal) of a galaxy hopped blonde ale. Should be a citrusy/passionfruit flavor profile. Having something on the smoker while brewing gives me a lot of satisfaction, because both are long processes, but […]

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MAK 2 Star General

New MAK FlashFire Igniter

The igniter on my MAK 2 Star General pellet smoker had been acting up, so I decided to order a new one. When I looked on their website, I noticed they had a new FlashFire Igniter available. So I decided to upgrade, and now the igniter in the smoker is 0 to 275° in 2.5 […]

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