Start by dry Brining both sides, and season meat side with your choice of Rub Let rest in fridge for 4 hours. Dry brine the skin drys it out, then load into smoker set at 275. After ninety minutes, boost temp to 350F, leave for the last 30 Minutes Last but not least, plate with […]
Full Credit goes to a person named Matt. Ingredient list came from the Ketogenic Forums. Recipe makes a 12″ pizza, I double recipe by making two batches. Measure everything twice. First time in food processor and second time in a bowl. Food processor would not handle double recipe CRUST170g grated cheese mozzarella85g almond flour40g cream […]
Lay Out a pound of thing bacon, greased cookie sheet works fine 12 Minutes at 350 is a good start. Two packages of Johnsonville Brats Two packages of cream cheese Mix very well! Began filling a piping bag Fill the pastry, but be carefull, they are fragile. After each is filled, wrap with bacon. Enjoy
First, Country style Ribs are NOT ribs, they are sliced off of a butt or Shoulder. Always rinse and dry to remove bone fragments. Here they have been coated with olive oil and Rub Loaded into my Yoder YS640 set at 250 Out of my Yoder Next, chop into bite size chunks Coat with your […]
Full Credit to Malcom Reed of “How to BBQ Right” for this recipe Any chicken can be used, we we prefer Thighs, and those from Sanderson Farms. Place the chicken in a Bag, cover with hot sauce, and place in a second container. The RUB, equal salt, pepper, and I used home grown Chipotle The […]
These were 1.25 Thick, about a pound each. Both sides seasoned with Salt, Pepper, McCormick Montreal Steak Season, and bit of Rosemary, and a Bit of Thyme Next, they were Vacuum Sealed, with several pats of Butter. In Sous Vide at 140F, for 3 Hours. I only wish the Anova APP was 1/2 as good […]
Full recipe credit to “The Modern Proper” Part 1, prep. Recipe gave a time for preparation, I’m willing to bet that time if everything is premeasured and precut. So, we started with Frozen Shrimp from Walmart. Thaw under running water, and layout on paper towels to dry. Bagged and in fridge. Now for the Vegetables, […]
Full recipe credit goes to Jeff Phillips of Smoking-Meat.com Start with about 5 # of Chicken Thighs (with Bones, That’s how God made them). Trim skin and arrange on pan. Dry Brine, and rest in Fridge for 60-90 minutes. Mean while, mix up Alabama White Sauce. 2 Cups Dukes 1/2 Cup Apple Cider Vinegar 1/4 […]
We started with 5 pounds of frozen wing parts. Thaw, back in a bag of any cooking oil, and on the grate. Then both sides were seasoned with rub of choice. I used Meat Church “Holy Voodoo” Brought the cooker to 225F, for 2.5 hours smoke. Normal cook time at 225 would be over 2 […]
We enjoy a local BBQ Brand, “Swig & Swine”. They have the record for staying at their location. Might say they do things right. But this post is about Chicken. They do that right also. My wife always orders chicken. We asked how the do their chicken. I did not expect a recipe card, but […]