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 […]
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 […]
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 […]
First thing is to setup a suitable pan. I lay in a coat of oil, to help prevent sticking. Next trim off extra skin, and place skin down in the pan. I seasoned with “Meat Church” “Holy Voodoo” rub. I applied 6 grams total rub, 1.5 gram is a serving, so 4 servings is 4 […]
Start with a 3-4 pound pork lion. And a sharpe knife. Trim off the silver skin, and butterfly. Treat with rub of choice, I used Amazing Ribs Memphis dust. Take a softened block of cream cheese and 1/4 cup jalapeños. Blend together. Layer in on top of the meat. Now tie the roast, start at […]
FULL CREDIT goes to Jeff Phillips of Smoking-Meat.com Today we are making A smoked (in a cast iron pan) peach dump cake. We will start with a seasoned 13.5″ cast iron Skillet. Next I added 3 20oz can of peach pie filling This is my only change from Jeff’s recipe I had a bigger pan! […]
