Below you'll find a list of all posts that have been categorized as “Smoking 101”
If you have a food dehydrator, this is the easiest way we know to make great, spicy beef jerky. Ingredients 2 pounds beef round or flank steak, cut across the grain into very thin strips 1/4 cup soy sauce 2 tablespoons Worcestershire sauce 1 tablespoon liquid smoke 2 tablespoons brown sugar 2 teaspoons salt 1 teaspoon ground black pepper 1 …
By Mike Stines, Ph.B. Photo Above: Curvy Bacon Over the years I’ve done a lot of barbecue… briskets, pork butts, poultry, corned beef, sausages and pastrami among others but I had never done bacon… that is until a short time ago. Making home-made bacon is not difficult but it does take some time to cure the pork before smoking. Once …
By Mike Stines, Ph.B Recipes: Smoked Brisket Cajun-Style Roast Chicken Roasted Root Vegetables Roast Pork Sirloin This is Part 1 of a Two-Part Series on Wintertime Outdoor Cooking. Part 2 is here. For those in the northern climes, smoking season ends with the arrival of cold weather. A lot of folks pack up their grills and smokers …
Collected by Dave DeWitt Note: Most hundred-year-old (or more) descriptions of Thanksgiving are insufferably sappy, but thanks to the hard-working scanners at Google Books, I was able to cobble (or gobble) together some suggestions for making this holiday a little more interesting than usual. How about a shooting match with live targets? A Perfect Thanksgiving Diversion, 1897 Another of the …
Writing and Photography by Mark Masker About two years ago, I shelled out twenty bucks for a brand new electric smoker that a friend of mine used as a dust attractor in his garage. I cut my culinary teeth it and it lasted through two good years of ribs, briskets, and a lot of other cool dead animal flesh. Then, …
