Smoked Boudin

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Stuffed Smoked Breakfast Sausage (Fatty)

If you have not been introduced to a fatty which is basically stuffed smoked breakfast sausage then you are in for a real treat. To sum it up, a fatty is just breakfast sausage rolled out, stuffed with any number of things such as cheese, bacon,  onions, mushrooms, peppers, etc.. Everyone has their own favorite brand of breakfast sausage and a lot of that may even depend on where you live.. … [Read more...]

Getting Wood Ready to Burn

Getting wood ready to burn in a wood fired smoker or a "stickburner" as we call them,  is a really good trick to know and it is as simple as placing several sticks of wood on top of your firebox. When you need to add a stick you simply take one off with a pair of gloves or tongs and place the already hot and possibly smoking piece of wood into the firebox. It will burst into flames almost … [Read more...]

How to Season A New Smoker

To season a new smoker or even reseason an old smoker is to get rid of oils, chemicals, cleaning compounds, etc. and to infuse the metal with smoky residue that will make your metal box or cylinder worthy of being called a smoker. All smokers MUST be seasoned be fore you use them the first time and/or after they have been cleaned by a chemical or degreaser. This goes for propane, charcoal, … [Read more...]

Barbecue Books

I have picked out some of my favorite books and listed them for your convenience.. all of these books are sold thru who handles the payments as well as the shipping, returns, etc.. Please let me know if I am featuring any books that have incorrect information since I do make mistakes from time to time (hate to break hearts on that one!) How to Grill Steven Raichlen , … [Read more...]

Barbecue Competitions

If you have been smoking meat for any length of time then you may be interested in participating in a barbecue competition. These events are held all over the United States and whether it is a KCBS event or one of the other various BBQ organizations you simply need to enter, familiarize yourself with the rules and the rest is a lot of fun. I am not going to try and list the different events … [Read more...]

Great Outdoors Smoky Mountain Propane Smoker

I am assuming that you have already put the thing together and seasoned it - You can read a short tutorial on seasoning a new smoker here if you need to before we move on. I am also going to assume that you have properly prepared some meat for smoking and have it ready to go into the smoker all rubbed down with Jeff's Naked Rib Rub. Step 1 - Hook up the propane tank (remember righty loosy … [Read more...]

Brining Meat

Brining meat is a way to maximize the juice and natural flavor present in any type of meat, specifically poultry and fish.. I don't want to get bogged down in exactly how it works but rather just give you clear instruction on what to do to make your meat a lot more juicy when it is done smoking. I will suffice to say that it is a fact that meat soaked in a brine does take in water based on … [Read more...]

Smoking Times and Temperatures

I have been asked many times to put together a basic table of times and temperatures for smoking meats. This is the times and temperatures that I use but please understand that they are only guidelines. All smokers are different and add in the other variables like weather conditions, wind, ambient temperature, etc. and things can vary by as much as an hour or more. Learn to tell doneness … [Read more...]

3-2-1 Rib Method

The 3-2-1 method of smoking ribs is not my original idea but is a process that tends to yield very consistent results and I do use it occasionally when I want my ribs to be falling off the bone. If you have no idea how to prepare and smoke ribs then I recommend you read the tutorial that covers the basics of smoking ribs first. Once you have learned the basics and decide you want your ribs to be … [Read more...]