Rolland Dall A grueling class with a single, mouthwatering problem to solve: how to make the perfect brisket. Source: Harvard class cooks up the ultimate BBQ smoker – Metro – The Boston Globe
https://backyardsmokedmeats.com
You’re craving a nice juicy steak,so you head out to your favorite steakhouse.The one that cooks it to your specifications(medium well)
Matt your waiter returns to the table with a sizzling Rib Eye steak just the way you ordered it
It seams like just the other day it was the fourth of July . Now we have thanksgiving upon us. That means there will be friends and family gatherings. The house will have to be cleaned up and a few ordure,s put together. With one of the the most importance dinners we will prepare for … Read more
Dear BBQ Friend: I just finished a good book on cooking competition quality barbecue entitled “Competition BBQ Secrets”. It’s one of the few books around that give you ALL the details on how to slow smoke ribs, chicken, butts, and brisket. Important information like times and temperatures are not left to chance. Included also are … Read more
Want to learn to smoke without a smoker I have been a meat cutter for over 30 years.I have smoked everything from hot dogs to knockwurst and hams to bacon, and wild game sausage like summer and salami. I have ran a small back yard smoker to a Koch KLE 50 four stage stainless steel … Read more
Wood Chips and Smoking Cooking with wood chips has been a favorite with BBQ chefs since the first fire. In recent times we have become so sophisticated with our tastes and techniques that cooking with wood has become an art. Many individuals refuse to cook with propane or natural gas for fear of … Read more
Thinking about smoking some Chicken on the grill?
First make a brine of 1 cup salt and 1 cup sugar and 3 tbs olive oil with 2 quarts of water. Soak 4# chicken breast,thigh,druns in brine for two hours Pat dry with paper towel.
Make a aluminum pouch with four soaked apple wood chunks.place above flame with a small pan of water off to the side.Cook chicken skin side up away from flame for one and half hours or till internal temp reaches 168 degrees
See you in the back yard
Rolland
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