Honey Smoked Turkey
Preheat grill for high heat. If you are using a charcoal grill, use about twice the normal amount of charcoal. Soak wood chips in a pan of water, and set next to the grill. Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in ... [... more]
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Grilling 101: Marinades, Brines and Rubs
Marinades are simply flavor-infusing liquids. In addition to herbs, condiments, spices and oils, marinades typically include an acid, such as lemon juice, wine, vinegar or dairy. The acid goes to work on proteins, tenderizing the meat while ... [... more]
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Smoked Maple Syrup Bacon
Pour water, sodium nitrate, curing salt, coarse salt, brown sugar, and maple syrup into a large kettle. Bring to a boil over high heat and cook for 10 to 15 minutes until everything is well dissolved. Pour brine into a 5 gallon plastic bucket and ... [... more]
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Turkey in a Smoker
Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C). Rinse turkey under cold water, and pat dry. Rub the crushed garlic over the outside of the bird, and sprinkle with seasoned salt. Place in a disposable roasting pan. Fill turkey ... [... more]
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Bill's Smoked BBQ Baby Back Ribs
Prepare charcoal in a smoker, and bring the temperature to 225 degrees F (110 degrees C). Cut the ribs into smaller portions of 3 or 4 ribs, and place them in a large pot. Pour in enough apple juice to cover. Place a lid on the pot and bring to a ... [... more]
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Smoked Steelhead Trout (Salmon)
Rinse the fish fillets and place them in a shallow glass baking dish. Drizzle olive oil over the fish and season with garlic and rosemary. Rub the seasonings into the fish. Cover and refrigerate overnight. Dissolve the curing salt in the water ... [... more]
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BBQ Corn - Allrecipes
Place whole ears of corn in an ice chest. Pour beer over top. Dump ice out over the ears of corn. Place the lid on the cooler, and let sit 8 hours, or overnight. Place corn in the smoker and close the lid. Cook for 1 to 2 hours, turning every 20 ... [... more]
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Alder Plank Smoked Salmon
Soak the salmon fillet in a brine solution for at least 4 hours, but preferably overnight. Also, submerge the alder wood plank in water, placing a heavy object on top of it to prevent floating. Preheat an outdoor smoker for 160 to 180 degrees F ... [... more]
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Out of this World Turkey Brine
In a large bucket or container large enough to hold your turkey, mix together the water, salt, garlic, pepper, Worcestershire sauce and brown sugar. Store in a refrigerator, and soak turkey for 2 days before smoking or roasting. Best brine for ... [... more]
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Alder Wood-Smoked Acorn Squash Soup
Prepare charcoal for smoking: Light and wait for the gray ash to cover at least 90 percent of the coals. Place the split wood on the coals and wait about 10 minutes before reducing the air flow to make it burn slower. Arrange the squash halves ... [... more]
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Andy's Barbeque Pork
Thoroughly rub pork shoulder roast with black pepper, cayenne pepper and barbeque sauce. Place on a medium baking sheet. Chill uncovered in the refrigerator 8 hours, or overnight. Preheat an outdoor smoker to a temperature of 225 degrees F (110 ... [... more]
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Bacon - Allrecipes
In a 2 gallon container, mix together the brown sugar, curing salt, and water. Submerge the pork belly in the mixture so that it is covered completely. If the meat floats, you can weigh it down with a dinner plate or similar object. Refrigerate ... [... more]
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