I love Country Style Ribs. It is too bad they aren’t actually ribs. I think the butchers of the world just want to mess with us. There are butt roasts that come from the shoulder and Country Ribs that aren’t ribs. Sigh. Fortunately they are delicious whatever they are. Continue reading Sweet Thai Chili Country Style Ribs
I love my smoker. I love smoked food. However, many people don’t own a smoker but a lot do own a charcoal or gas grill. Can you still do a great barbecue chicken on a grill? Of course you can! Continue reading Barbecue Chicken on the Grill
She Who Must Be Obeyed picked up some boneless skinless chicken thighs and the command was given that I was cooking them. I was busy so I needed to do something quick. I made Quick Jerk Chicken Thighs. Continue reading Quick Jerk Chicken Thighs
I have been working on a Piri Piri spice and I thought I had it. I bought a chicken and this is the test run.
She Who Must Be Obeyed picked up a nice small wild Sockeye Salmon fillet. We were busy (it was suggested I was lazy but that is crazy). I was instructed she wanted it done on the smoker. Normally, that would involve brining and a long cold smoke. I decided to just give it a rub and smoke it at a low temperature. Continue reading Easy Smoked Salmon
Smoking chicken thighs present a problem if you are cooking them at low heat. If you cook them over 350 F, the skin crisps up. Below that, the skin tends to get rubbery. What if your smoker won’t heat up to 350 F or you are cooking pulled pork at 250 F and want to do some chicken at the same time? Can you still make chicken with a crispy skin. Yes! Continue reading Crispy Smoked Chicken Thighs
I got a huge brisket when I visited some friends in Montana. It weighed 16 pounds! I planned on making corned beef from it but the point part of a brisket is a little fatty for the way I like corned beef. So, I decided to make burnt ends out of the point and corned beef out of the flat. Continue reading Carne Asada Burnt End Tacos
She Who Must Be Obeyed loves salmon. This recipe is one of her favourites and I have done a post on it before. However, I never included the recipe in Yummly format so here it is. I do point out this is not my recipe although I have adjusted it to our taste and converted it for our smoker. We have it on an old recipe card and don’t know who created it. If you do, let me know, I would love to give them credit. Continue reading Peppered Salmon, Recipe Included
I had a large bag of short ribs. Two of the racks were very fatty with very little meat. Now, all short ribs are fatty but they usually include an nice thick piece of meat. These had a thin layer of meat between thick layers of fat. Continue reading Short Ribs and Gravy
I have this recurring problem. I go to a restaurant and order something. I really like it so I go back to the restaurant. Do I order what I liked the first time because I know I like it? Or, do I try something different that might be even better? Continue reading Memphis Ribs