5 Hour Hickory Smoked Pulled Pork Butts
I don’t always have the time (16-20 hours) and luxury to use my Low-and-Slow perfected recipes for Hickory Smoked Pulled Pork so I used a 5 hour turbo recipe to speed up the process. Some would say it’s sacrilegious but the scrumptious results speak for themselves. Read More
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Roasted Zucchini Boats
Smoked Bone-In Chicken Breasts
Buying Chicken Breasts on sale in bulk is a great way to cut down on food costs but when there’s only 2 people you need to plan ahead and freeze portions for later use. I find that Seasoning and/or Marinading the Chicken Breasts before freezing is a good way to infuse flavors and save time down the road. These 2 breasts were seasoned on/under the skin with Annie’s Roasted Garlic EVOO and Head Country Seasoning prior to freezing weeks ago. When defrosting make sure you defrost in the refrigerator and not the counter top. This is where a little planning comes in cause it could take up to 2 days to defrost. Read More
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Apple Smoked St Louis Style Ribs
Picked up these racks of St. Louis Style ribs at Cash & Carry for $2.89/lb. Not a bad price these days. You should always remove the membrane on the back of the St. Louis Style Ribs. Use a spoon to get it started working your way under the membrane. Proceed by grabbing the membrane with a paper towel and it should pull off easily. The membrane is shown on the bottom left of the lower rack shown below. The top rack still has the membrane attached. Read More
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Apple Smoked Beef Chuck Cross Rib Roast
After being away from my MAK 2 Star General Wood Pellet BBQ Smoker-Grill for over 3 months it was great to get my feet wet again and enjoy that wonderful aroma of “smoke”. Visited my local grocery store and came back with a 3 lb Chuck Cross Rib Roast … cost me $3.49/lb … Last March it was $1.99/lb !! A Tri-Tip was $7/lb. Figured I could smoke the roast low-and-slow and save me a few bucks. Read More
