Picked up two locally made brats for the smoker – and added some Johnsonville also for a week of lunches. Throw a bunch of veggies on there and we have a time-tested tradition that will fail no time soon. Recipe The Prep Table Something that any grillmaster has done – the brat. The […]
Local “Cherry Cayenne” Brats Keep Reading »
Not really a smoker post, but we threw some pumpkin seeds on the RecTeq and added that flavor! Short post, but might give you an idea this autumn. Recipe The Prep Table We were watching a young human and she wanted to carve some pumpkins. We bought a couple small ones – which
‘Tis the Season – Pumpkin Seeds! Keep Reading »
My bird game was never great – but went for it, and finally got it. I’ll show you the way. Recipe The Prep Table I’ve done wings, chickens whole, chickens spatchcocked, thighs.. none of which really struck home where I thought, “I have to make this again”. Stubborn or stupid, I went back
Cornish Game Hens. Neither Cornish, nor Game Bird Keep Reading »
Call it thinking outside of the box – or into the box – but we’re going out on a limb. I had a pile of Cheez-It crackers on my last couple flights and thought, “I bet these would be good smoked”. Naturally, I wasn’t the only one that thought this. A quick Google
The Smoked Cheez-It Cracker Keep Reading »
Huge fan of Mexican food. Tacos, fajitas – I love it. And spicy. Decided to try my hand at some marinated steak and threw them on some corn tortillas. And ate some on its own, and what an experience! Recipe The Prep Table The marinade is what’ll make this dish. Sweet and heat
Carne Asada – Marinated Flank Steak Keep Reading »
I was always told that smoking seafood leaves a lingering odor/flavor in your smoker. At some point, you don’t care and want to get sweet savory smoke on a creature of the ocean. Enter: The Scallop. Recipe The Prep Table I was hoping for some big ol fresh scallops from the counter –
The Prosciutto-Wrapped Scallop! Keep Reading »
Smoking food can be expensive, but it doesn’t have to be. Go to your meat counter, your grocer and find the cut they need to sell. Or the one that’s on sale. I found a small sub-$4 cut and gave it the royal treatment! Recipe The Prep Table Sticking with the Meat Church
The $4 Top Sirloin – Holy Cow! Keep Reading »
I went on a spending spree a little while back and picked up a whole box of seasonings from the fellas over at Meat Church. When I mean a box, I mean their Ocho set. I love, LOVE, seasonings – but mostly making my own. My wife and I love using their Gourmet
Baby Back Ribs (feat. Meat Church) Keep Reading »
Without question, the biggest question I get is “When are you making more of that bacon?”. Doesn’t matter if I’m reverse searing a ribeye cap, spent all night on a brisket smoke or anything. It’s always about the damn bacon. I was planning on doing this 3 pound pack for the morning of
Didn’t exactly plan on my first “BBQ” post to be of frozen hamburgers, but I was gifted a twelve pack of these. Someone said they limited purchases of these because of demand, so I am happy to have received them. Don’t get me wrong, I do enjoy buying some 80/20, doing a slow
Frozen “Meat District” Hamburgers Keep Reading »
