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All - does anyone know of a source in the DC/VA/MD area that sells something similar and at least as good as Kreuz's ...
We did serval types of meat. BBQ, Cochon de Lait pig, Whole Cow, Fish, lambs, chickens and more.
Does one exist? Many of the TV chefs have propane grills with a drawer for wood chips. This would make adding a litt...
Summer may be almost over, but grilling season keeps going strong—as you are demonstrating with the mouthwatering dis...
I was REALLY in the mood for some Smoked Duck Pastrami yesterday. Problem is, unless you have the room and disposable...
Does anyone know a butcher that sells beef ribs? The real meaty kind that I can smoke and not those thin little sucke...
Okay, I just realized that this sounds like a battle of the bulge post, but it is not. My question is: For smoking ...
I suspect the consensus is that there's no really outstanding smoked meat joints in Toronto, if not in Ontario. Yes,...
I just read Meathead Goldwyn's review of the Slow and Sear add-on for the Weber kettle. I have not used charcoal for...
I am planning to smoke a rack (4 bones) or two of beef short ribs for memorial day. I have the rib smoking down,and ...
Hey all - I want to smoke a boneless center cut pork roast (2.33 pounds) in my smoker. Any good rub recipes, ideas ...
Did this on the @rectec pellet smoker, 225 for 3 hours to about 135 internal. Simple rub of S&P, garlic, rosemary an...
I was considering smoking some hot peppers to make a homemade version of chipotles in adobo sauce, and I ended up on ...
So I wanted to make some wings the other day, and as much as I love buffalo style deep fried, I craved something diff...
So the guys at work want pork sliders during the Super Bowl and they know I have a smoker. So, my question / situati...
I would love to hear about your techniques and spices used. Here is some stuff I have done. I do lambs in wine, Goa...
this is the fist time i am ever using a electric smoker and i was looking for some help. i am doing a pork shoulder t...
We are hosting a BBQ/Cookout this weekend, and I intend to smoke a pork shoulder, NC-style, on my Weber kettle. I ha...
Yesterday I decided to try pulled pork and this calls for a temp of 165F for 18-24 hrs. I smoked it for 2 hrs then va...
I am planning on making spare ribs in the oven with a dry rub and maybe a little sauce, but I do not want them to fal...
In late September, when night deepens, the Northern Lights reappear in the skies over the Arctic...
