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 »
