10 Easy Pork Chop Recipes
Remember the days of walking into grandma's kitchen and the aroma of pork chops filled...
It's that time of year again to take advantage of great weather and to smoke your favorite foods. We have listed several of our favorite smoker recipes below our smoker times and tempature chart so be sure to check them out!For more smoker recipes Click here
The best smoked ribs I have ever tried. They are so good you will be making them over and over again. If gluten intolerant make sure you are using gluten free BBQ sauce.
A delicious and easy way to prepare a tri tip steak. First, a tri tip can also be referred to as a triangle steak roast, or a sirloin bottom roast. This steak can be cooked in the oven; but, this recipe is for a charcoal / gas grill; or, a smoker. Marinated 24-48 hrs; and, cooked slowly on the grill with hickory chips. Tri tip is best cooked to a temperature of medium to medium rare; and, cut...
These can be made in the oven if you do not have a smoker but you will not have the smoke flavour but still quite tasty. Place the prepared pepperettes on a wire rack over a rimmed baking sheet and cook at 170 degrees Fahrenheit for 8 hours.
From smoking meatdotcom news letter. This is written for a standard gas water smoker. I don't brine my turkey as I use Butter Ball because they are injected with butter so a brine would be redundant and they come out fall of the bone tender and moist.
Smoked fish is in our regular rotation here and I have many recipes we alternate back and forth from. This one is my favorite. The time listed is simply a guideline; this depends on how thick your fillets are and how dry you like your smoked fish. The fillets pictured here were just under 1/2 an inch thick and had just enough moisture for my liking when smoked for 3 hours. The type of smoker you...
This is an original recipe of mine. For this recipe I did not trim the roast. It turns out juicy and tender. Serves 6 - 8 with leftovers. #recipe9782
This is written for a charcoal water smoker. I use a gas smoker and use wood chips instead of chunks. Prep time includes marinade time. Best if smoker temperature is held at about 225° F. Lamb is best when served at medium-rare(145° F) to medium(160°F).