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 […]
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 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 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 […]
Start with a 3 to 4 pound beef chuck roast Add salt and pepper Preheat a grill, griddle or cast iron pan, sear the chuck roast for 45-60 seconds on EACH side. Add just a touch of McCormick “Grill Mates” “Montreal Steak”. Now place in a Vac Seal bag, ready for Sous Vide. I’ll spare […]
Why do I use a ketchup slather rather than a normal rub? Cooking for a department, and I found I was out of “Cheap Yellow Mustard” But I had Ketchup, and mixed my rub into the ketchup. Painted it on, and in my cooker. The next night, everyone loved the pork, and after three servings, […]
Here are the basics! Split the peppers, and scoop out the hot stuff (Capsaicin, the hot stuff, in in the seed sacks) I failed to get a picture of the “Mix” Brown and crumble the sausage, mix in the cream cheese and seasoning. Pack the peppers with the mix, and wrap with 1/2 slice bacon. […]
Why are we doing this? I have been cooking with my YS640S for ~ 9 years. During that time I became a dealer for Lumber Jack Pellets. I had my business license and it had been working quite well. But then LumberJack required 3 tons a year and a brick and mortar location. My pellets […]