With winter arriving it is for hearty warming meals, during the colder months we do a lot of braising. Braising is a combination-cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature while sitting…
Tag: BBQ
Brown Sugar Maple Bourbon Pork Belly Burnt Ends
Taking the best cut of pork and making burnt ends
Smoked Bacon Wrapped Beer Brats
Around here bratwurst are a quick and simple goto for lunch or dinner. In fact we have had them so often I was trying to come up with something a little different and one day going through my Instagram I saw a post from one of the people I follow, unfortunately I can’t remember who…
Review of Dimply’s Rub & Grill Memphis Pork Dry Rub and Marinade
A little while ago my wife and I were shopping at a discount grocery store and I came across a few packets of seasoning from Dimply’s Rub & Grill. I had never heard of Dimply’s before but that could be because of the area of Central Pennsylvania I live in. We don’t get new things…
Pork Loin filled with Bacon and Stuffing
This week I had intended to make a nice pork roast for dinner so I had a pork loin thawed and ready to go for the roast but decided to take it in a different direction. It had been a while since I had the smoker going, about four days, so I decided to smoke…
Smoked Bison Sirloin With A Blackberry Balsamic Glaze
Bison, or Buffalo, meat is becoming more popular and easily accessible where in years past you had to get it from specialty stores. If you haven’t yet tried bison meat give it a try. Bison has a wonderful deep beefy flavor even more than grass fed beef. Bison is lower in fat than beef and…
Slow Smoked French Cut Pork Chops
Okay this one was a last-minute decision to make. My grocery store had a four pack of these beautiful french cut pork chops for a quick sale with a use by or freeze by date that was the same as the day I had bought them. I highly recommend looking for deals like this when…
Slow Smoked Prime Rib
Who doesn’t love prime rib? This year for Christmas dinner we decided to go for the supreme beefy flavored prime rib. My butcher like most sells the prime rib by the amount of rib bones in the roast. To calculate how much you need a good rule of thumb is one bone per every two…
Smoked Tri-Tip
This weekend I decided to give a California style BBQ a shot. I had a nice Tri-tip which is a cut of beef from the bottom sirloin. It is a very lean cut with not a lot of marbling that grills like steak, slices like brisket. Has the beefy flavor of sirloin, and is somewhat…
Slow Smoked Chuck Roast
This week we had a lot of running around to do and we decided to stop for a quick bite at the local branch of a chain BBQ joint. I had eaten there before and it wasn’t bad for chicken or pulled pork sandwiches but I decided to give their brisket a shot. Well here…
