• Smoking

    Weekend Followup

    In a previous post, I discussed preparing brisket and spare ribs for smoking. In the post after that, I described my smoking routine. If you’re into smoking, you’re probably curious as to how it all turned out: Actually, by the…

  • Cookblogging,  Meats,  Poultry,  Smoking

    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?…

  • Cookblogging,  Meats,  Poultry,  Seafood

    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…

  • Meats,  Smoking

    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…

  • Meats,  Smoking

    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…