Crouton’s Fortress of Smoke™
A while back I added an equipment & technique section to this blog. This post is the first entry in that section, and describes my method for setting up and using a Weber Smoky Mountain cooker (aka Crouton’s Fortress of Smoke™). This post…
Smoked Beef Brisket, Redux
What is this “redux?” I blogged about preparing and smoking beef brisket once before, but am doing things differently this time around. Ditalini and I hate fat, so I cut away a lot of the fat you’d normally leave on…
Our Smokin’ Dinner
I didn’t live blog dinner (that would have been pretty rude, wouldn’t it have?), so I’m posting a final smokin’ update this morning, long after the big family meal. Because we all deserve to see how it turned out, right?…
Smokin’
This blog hasn’t exactly been smokin’ lately, and I apologize for that. Tomorrow, though, I will be literally smoking: two racks of ribs, two chickens, two salmon filets. I prepped the ribs and coated them with dry rub two days…
Thanksgiving Dinner with Crouton & Ditalini
As always, Crouton and Ditalini had a big crowd over for Thanksgiving. We had traditional turkey, smoked turkey, stuffing, cranberry sauce, candied sweet potatoes, mashed potatoes, gravy, green bean casserole, rolls, Waldorf salad, and apple and pumpkin pie. Everything was…
Crouton’s Smoked Pork Spareribs
Ditalini and I love pork spareribs. Full slab, St. Louis style, Kansas City style, baby back, they’re all good. In an earlier entry, I offered an easy recipe for dry-rubbed baby back ribs that are first cooked in the oven and then…
Smoked Beef Brisket
Notes Slow cooking, plus laying the brisket on the rack with the fat layer on top, is the secret to tender brisket, which is normally considered a tough cut of meat. I use a Weber covered barrel smoker, but I…