We got a Bradley smoker. Yay! We're making sausages. Next up on the list is a hot-smoked, pork Jagerwurst (Ruhlman "Charcuterie"), with nutmeg, ginger, garlic, coriander, mustard, salt, pepper. ...
I saw smoked tomatoes on a cooking show a while ago (In case you're wondering: Tyler's Ultimate, Pizza Episode, on Food Network). I'm wondering if anybody has any tips about them. They were in N...
So I was wondering if anyone here has a smoker? I can't find the thread where I had asked about smokers and it was on someone else's thread so I'm starting a new one. Looks like the last smoker t...
I thought I'd pose this question here for barbecue and grill afficianados. I have several cooker setups, but my favorite is my heavily-used Chuckwagon offset/Texas Pit (I forget which model). C...
I was REALLY in the mood for some Smoked Duck Pastrami yesterday. Problem is, unless you have the room and disposable income for a proper setup, or live out in the sticks somewhere with an outhouse...
**March 2009 Cookbook of the Month** is Fish Without a Doubt by Rick Moonen and Roy Finamore. Please post your full-length reviews of recipes for broiling, grilling, and smoking here. Please men...
Stopped at the light in downtown Monterey today, I noticed a sign on the Subway at the intersection promoting "naturally pit-smoked brisket". This page on its website says it was tested on 100 Aust...
Is there another place like Bobby Lees in the east bay? I remember dropping my home made goodies to get smoked there..
Does anyone know where to find disodium inosinate and guanylate in Canada (or the GTA)? I can get it in the US but shipping is insane ($100USD form the one place I found it that will ship to Canada...
Just bought a bing green egg and smoked 2 flats of brisket. Both had seemingly the right amount of fat, about a 1/4 inch on top, but after about 7 hrs of cooking they came out very dry towards the ...
I want to give a gift to my husband & son for instruction on BBQ & smoking techniques. They are somewhat experienced already so I’d like something above beginner level in skill. Travel outside the ...
This is something that I have been doing for a while and thought I would share it with the community. Because I smoke a lot of meats I got the idea to smoke some garlic and onion to see if I coul...
Ok, turned my smoker on high about an hour ago and it's *just* under 150. Should I be worried something's wrong? I was hoping to start my ribs at 1 PM but that's obviously not happening. It'...
I smoked a brisket this weekend and it was very dry. In the past I have had different levels of success although they never really turn out super moist. I am using a smaller RecTec pellet smoker ...
I have a couple gluten free friends coming over and I want to smoke some spare ribs for them. I would like to buy (or make) a great gluten free rub. I tried searching but not easy. Anyone able t...
I've just read a post here on CH from around 2012 regarding slow roasting a fresh ham. One option was to avoid brining and roast at a low temp (200*) till the internal temp reached 160*. I woul...
"We are searching NATIONWIDE for BBQ PITMASTERS to be on a new TV show from an Emmy-winning production company that will help you take your BBQ business to the next level (or get it started!) • ...
We want to use an electric smoker to smoke a “Pork Steak Ready Shoulder Butt” for pulled pork. It’s 7.33 lbs and has a little bone. I see estimates of about 1-1/2 to 2 hours per pound... but we...
I was looking for pork shoulder for pulled pork and found this “Pork Steak Ready Shoulder Butt” so I thought why not. How would most people cook this? It’s 7.33 lbs.
A fundraiser for the Calif BBQ Association's charitable endeavors. "During this 6-hour class, taught by some of the best, award-winning pit masters from the CBBQA, students will be guided throug...