Hosted by Brian Smith
Group active since Thu, Nov 05, 2009

Anything to do with smoked pork - true barbeque.

George Levinthal
May 27, 2016

Memorial Day BBQ Time

Good morning from Santa Barbara. Three days off and my BBQ and smoker are ready for work. Can't wait. I'm definitely going to be making my smoked baby-backed ribs this weekend. This recipe called for smoking but I've gotten similar results in by Weber and in the oven using the same times and temps. Always comes out great. Grab your favorite beverage(s), sit back and have a great BBQ weekend. Have fun and take a minute to remember why we have this long weekend.

Slow Smoked Baby Back Ribs in a Carolina Mop Sauce

Brad Nichols
Jul 11, 2015

Grilled Chicken 'Bon Ton' style

Hey BBQ Brethren!

Check this one out - the brining of the chicken thighs worked out VERY well! Super tasty!


Grilled "Bon Ton" Chicken

Sherry Blizzard
Jul 8, 2015

Smoking Turkey Legs....HELP!

I bought 9 big fat turkey legs yesterday and want to smoke them. You know----like the ones you can get at the County Fair or the bluegrass festivals? I'm thinking that I should just season them with some smoker rub and smoke them at a low temp for maybe two hours. Then bring them in an put them in the oven with some chicken broth to finish cooking. Then wrap them in foil and freeze until it is time to go for a hike or a picnic. Any help or suggestions is appreciated here.

Sherry Blizzard
Jul 4, 2015

Sweeten your onions for the 4th of July table!

Onion slices will be on your table today I am sure. Sweeten them up. They are so crunchy and sweet and easy to do.
How to Sweeten Onions

Sherry Blizzard
Jun 18, 2015

Summer Sausage, Snacking Sticks and Jam

Took out over 15 pounds of ground moose and a huge roast to make into Summer Sausage, Skinny Jimmies and Jerky. Took all day to process but does my house ever smell nice. The summer sausage smoked in the smoker for 1.5 hours with hickory wood chips. Then it finished in the oven at 150 F for 8 hours. The Skinny Jimmies are hanging out in the fridge for 24 hours and then will find themselves on the smoker for 1.5 hours and finish in the oven for another 4. The Moose Jerky is happily marinating with spices in the fridge right now for 48 hours and will be in the dehydrator next. Tomorrow I am finishing the Strawberry Rhubarb Jam. Lots going on here.

Sherry Blizzard
Jul 16, 2014

Smoking Chicken Halves

How long do you smoke your chicken halves, thighs and breasts?

Donna Graffagnino
Dec 23, 2013

Buon Natale! Felice Anno Nuovo!

To All of You Wonderful Cooks and Your Families ~ Wishing you the Merriest Christmas and Happiest New Year! Stay Well and Keep Safe!

Donna Graffagnino
Nov 26, 2013

Happy Thanksgiving!

Have a very Happy Thanksgiving to all of you wonderful cooks!