Lighten Up Those Holiday Leftovers With This Smoked Turkey Salad
There is nothing better than leftover Thanksgiving turkey, that is except for this recipe for smoked turkey salad. The best thing about this recipe is that you can use it as a blank canvas, swapping out ingredients you don’t like and adding new ones.
Indoor Smoked Ribs Recipe
Here’s how to make ribs in your oven that most folks will think you nursed for hours in the smoker. Just because you don’t have a smoker or a grill or are waiting out a blizzard doesn’t mean that you can’t make tender, juicy ribs indoors with a flavor that might fool you into thinking it was cooked outdoors. This recipe shows you how.
Myth: Soak Your Wood First
There is no need to soak wood before cooking with it. Water doesn’t penetrate wood. That’s why they make boats from it! Discover the science behind wood combustion, smoke, and the best way to use chips, chunks and logs for smoking and grilling with wood.
What You Need to Know About Wood, Smoke, And Combustion
Learn all about wood smoke and how it adds flavor to BBQ. Find out whether you should be using wood chunks, chips, pellets, logs, or sawdust in your cooker. Discover the truth behind the claim that different woods have different flavors.
Double Smoked Ham Recipe
Create the best ham you’ve ever tasted with this ultimate double smoked ham recipe. Ordinary store bought ham is taken over the top by slowly smoking it on the grill. The true star of the show, however, is the sweet and savory glaze composed of apricot preserves, honey, brown sugar, mustard, Worcestershire, and more.
How To Use Drip Pans And Water Pans In Your Smoker Or Grill
What is the difference between a drip pan and a water pan? And why do I need some humidity when I make barbecue in the first place? Find out here along with tips on indirect grilling and an answer to the question: What should I put in my water pan on my grill or smoker? Hint: It’s not wine, beer, or juice.
Mouthwateringly Tender Bottom Round Roast, Sous Vide And Smoked
Sous-vide-que bottom round roast makes an inexpensive and extremely lean cut of beef mouthwateringly tender by combining the sous vide method with the grill. Our recipe starts with a low temperature water bath to make it moist and tender, followed by a barbecue element via live smoke and fire for extra flavor.
The Texas Crutch: Wrap In Foil Or Butcher Paper To Tenderize And Speed Cooking
Here’s a useful technique for tenderizing, moisturizing, and speeding cooking by wrapping meat in aluminum foil for an hour or two. The Texas crutch beats the stall, in which meat stops cooking during barbecuing, sometimes for hours. This simple trick works for brisket, pork shoulder and ribs on any smoker or grill.
Mythbusting: Basting, Mopping, And Spritzing
There are times when basting helps and times when it hurts. Find out how applying liquid to the surface of meat with basting, mopping and spritzing may inhibit the formation of your crust or bark and lengthen cooking time while attracting smoke and improving flavor. It depends on what you’re cooking and for how long.
The Ultimate Apple Butter BBQ Sauce
Take your smoked ribs over the top with this recipe for apple butter enhanced Kansas City-style BBQ sauce. This apple butter BBQ sauce would have Adam eating out of Eve’s palm, and sucking on her sauce soaked fingers. Yes, it has lumps. Strain it if you must but it’s best as is.
Big Bob Gibson’s Bama Birds With White BBQ Sauce Recipe
Packed full of flavor, this recipe for Alabama white BBQ sauce is the perfect addition to grilled and smoked chicken. Adapted from the original white BBQ sauce that was created by famed Big Bob Gibson Bar-B-Que in Decatur, Alabama, this isn’t your ordinary sticky sweet BBQ sauce as it relies on mayonnaise and vinegar.
Punch Up The Flavor With This Horseradish Cream Sauce Recipe
This creamy mild horsey sauce is great on smoked salmon, baked potatoes, and roast beef sandwiches. We also love it as a dip for chips or carrots.
Dehydrating Meats, Peppers, Tomatoes, Fruits, Etc.
Beef jerky, chipotle chilies, and smoke-dried tomatoes taste fantastic. To make them, you need to dehydrate them. Learn about which foods you can dehydrate in a smoker for extra smoke flavor and which foods dehydrate best in an indoor electric dehydrator. Hint: kale chips don’t work as well on a smoker.
Stuffed Italian Sausage Smoke Bomb: The Ultimate Meatloaf Recipe
Here’s a recipe for a killer meatloaf made with Italian sausage, wrapped in bacon, and stuffed with peppers, cheese, and onion. A deconstructed and amped up version of the classic sausage and peppers sandwich, this amped up meatloaf is similar to the popular Bacon Explosion and great on its own, as a sandwich, or served on pasta and topped with marinara sauce.
What Is Barbecue?
Barbecue is a hotly debated topic. Read here about a new definition of BBQ that is distinct from its legal definition. This new definition includes explanations of grilling, smoking and other terms, as well as a brief history of barbecue around the world.