Hickory Smoked Pulled Beef – Neck Off Chuck Roll
After Smoking and enjoying many traditional Pulled Pork Butts I decided it was time to try my hand at Smoked Pulled Beef. Started with a 20 pound USDA Select Boneless Beef Neck Off Chuck Roll from Cash & Carry. At $2.59/lb it’s still a great value and promises to provide us with wonderful meal options. One of the best values on a steer is the chuck, the front shoulder. The upper portion of the chuck is called “shoulder clod” and the lower portion is a “chuck roll”. Read More
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Smoked Turkey Tetrazzini Casserole
Want to incorporate your delectable Apple Smoked Turkey leftovers? Then indulge in a creamy Tetrazzini Casserole packed with fresh vegetables, chopped turkey, and spaghetti. The recipe consists of leftover smoked turkey, sautéd celery, asparagus, and mushrooms mixed with cooked spaghetti, parmesan cheese, and a creamy white sauce. Mix all ingredients, cover with foil, and bake in a 350ºF oven for 45 minutes.
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Apple Smoked Turkey Halves
Apple Smoked Chicken Thighs & Twice Baked Potatoes
When it comes to Barbecue, Low-and-Slow method not to be confused with Grilling, it normally takes advance planning and an amount of prep work. Took an hour at 325ºF to prepare this delectable Apple Smoked Chicken Thigh dinner but the planning, prep, and execution of the components occurred the day before. Read More
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Smoked St Louis Ribs
Is there anything better than a rack of Hickory Smoked St Louis Style Ribs? I think not!! Well, maybe a rack of Baby Backs or some succulent Pulled Pork Butt … but that’s for another day.
A few say that you don’t need to remove the membrane and trim the extra fat from a rack of ribs but I always advocate their removal. It produces a better product. Rubbed the St Louis Style ribs with Annie’s Roasted Garlic EVOO and applied Jans Dry Rub to both sides of the rack. Read More
