Hazelnut Smoked Beef Boneless Chuck Cross Rib Roast
With the prices of Beef skyrocketing you’ll find that a Boneless Chuck Cross Rib Roast may just be what your wallet is looking for. Found a nice 2 lb Cross Rib Roast at Save Mart for $2.99/lb to smoke at 230ºF on the MAK 2 Star Wood Pellet BBQ Smoker-Grill using Hazelnut Blend BBQ Pellets.
The Cross Rib Roast is located above the Brisket and is a leaner cut of meat that contains a lot of flavor. The Cross Rib Roast has tough and stringy fibers that need to be cooked low and slowly to make the meat tender. Read More
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Smoked Turkey Scalloped Potato Casserole
If you’re searching for a recipe to use leftover Smoked Turkey or Chicken then search no more! Here is an easy comfort food casserole that I threw together using the leftovers from a Smoked 14 lb Spatchcock Turkey. Read More
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Grilled Salmon Filet & Vegetables
Grilling Salmon, Vegetables, and steaming White Sweet Potatoes are not only quick and easy to prepare but very healthy for you. Salmon’s main health benefits are an excellent source of Omega-3 fatty acids, Vitamins A, B & D as well as the minerals Calcium, Iron, Phosphorus and Selenium. Couple that with a variety of grilled vegetables and the added benefits of steamed White Sweet Potatoes which contain, Vitamins B6, C & D, Iron, Potassium, Carotenoids, and you’ll enjoy a savory meal that tickles your senses and makes your doctor proud of you! Read More
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Hazelnut Smoked Half Chicken
MAK’s All-Star Hazelnut Blend Barbecue Pellets are different than all the others. They start with select Northwest Hazelnut (Filbert) wood, then add fruit and other flavor woods to create a one-of-a-kind, mouth-watering, 100% all natural hardwood blend of pellets which compliment any type of food cooked on your pellet grill. Read More
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Roasted Pork Butt
Picked up 2 Boneless Pork Butts a month ago weighing a total of 19.6 lbs @$1.55/lb for $30.38 at Cash & Carry. Not a bad price for boneless these days! Cut each in half and trimmed some of the excess fat. Rubbed the 5 lb Pork Butts with Annie’s Roasted Garlic EVOO for the glue and Plowboys BBQ Bovine Bold before binding them with Cooking Bands, and freezing the 2 vacuum sealed Butts. Read More
