Recent content by tvr

How often do you need to load wood into the fire box while smoking something that takes a long time like brisket?

Am looking at getting a reverse flow stick burner and have been looking at wood supplies locally. I'm finding a lot of oak available and very little hickory and the hickory is priced 4 to 5 times the price of oak. For those who have a stick burner, what have you experienced with the results you...

We bought about 2 pounds of fresh green beans and on the way home wife says she would really like some of the Mission BBQ green beans. Since I had just smoked a pork butt the day before and had left overs, I said lets see what we can put together. By the texture, I think Mission BBQ starts...

If you like the smokey taste of charcoal, try a smoker and learn to use it. A little more work, but well worth the effort as you and others taste the rewards. We recently had a houseful of family. I picked up four roasting chickens on sale at $1.09 a pound. Rubbed the skin and insides with a...

We have been doing a lot of Quesadillas recently; they are good for using up left-over smoked meat. They go together quickly and are tasty. I’ve been using Fajita sized tortillas (8 inch), they fit perfectly in my favorite cast iron pan. All the versions start with chopped red bell peppers and...

What kind of wood do you prefer for smoke for these?

After making smoked pulled pork, I often like to make a batch of this after we have had some pulled pork sandwiches. Made a batch this stew this afternoon from the left over pork butt smoked on Saturday. Brunswick Stew 2 tbsp butter Small onion chopped about 1/2 to 2/3 cup 2 to 3 cloves garlic...

Can't take credit for the technique, but tried it and the results were so delicious that I am definitely going to do this again. Smoked a marinated bone in, skin on turkey breast. Used apple wood, 225 degrees F until internal meat temperature was 150 degrees. Opened up the airways and got the...

This past week had some tasty smoked wings from a place near the beach we visited. The place smoked pork butts and wings each day and closed when they sold out the day's batch. He had the day's smoked wings in the refrigerator. To serve them he put them in the deep fryer for about 1 to 1.5...

I looked at the Killer Hogs The BBQ Rub recipe: https://www.bbqrubs.com/Killer-Hogs-Dry-Rub-Recipe/ I had to laugh a little reading the rub recipe since it adds Jamaica jerk seasoning that has a lot of the same ingredients as in the rest of the rub recipe. Would be easy to just add the other...

I've tried to smoke wings twice and did not like the results I got. Both times I tried variations of recipies with baking powder or corn starch as a final coating that was supposed to yield crisp skin on the wings and they were not good at all. Eldest daughter makes wings frequently that are...

Glad to hear that. First turkey I smoked was nearly thirty years ago. I used pecan wood for the smoke and the pecan flavor overwhelmed the turkey. I have only used pecan sparingly since and only in combination with other woods. For about 8 years now we ... well actually I, have been smoking...

Sorry I missed this post. I use mostly apple to smoke a turkey, run the smoker temperature about 275 degrees Fahrenheit and smoke until the breast hits 165 and hopefully the thigh is over 155. You need a good thermometer. Remote thermometers with at least two probes are good to have.

It is resting in the pan. Thigh reached 160 Fahrenheit while breast was at 165. Apple with a little cherry added for the smoke wood. Happy thanksgiving all!

My wife ran across this one and sent me the picture. Not sure I'll try it, but looks like something that could be fun to present to a group of people.