Ready To Cook Ham … Hickory Smoked on a Pellet Grill
Finished off a “Ready to Cook” Ham left over from Christmas. Too bad you can only get those kinds of deals on Turkeys and Hams during the holidays. As noted in a previous post you need to pay attention to the difference between “Ready to Eat” and “Ready to Cook” Hams. The main difference being that “Ready to Eat” are fully cooked and only need to be taken to an Internal Temperature (IT) of 140ºF but “Ready to Cook” Hams are only partially cooked and need to be taken to an IT of 160ºF. Read More
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Hickory Smoked Boneless Pork Shoulders … Quick & Dirty Pulled Pork
The uses for Pulled Pork are only limited by one’s imagination. Lately we’ve been treating ourselves to Mexican delicacies which use shredded Pork for tamales, tacos, burritos, tostadas, etc recipes. Only problem is that I don’t have a stash of Pulled Pork so I decided to use a quick & dirty recipe to rectify the situation instead of using the time and tested “low and slow” method that can take up to 20+ hours. Read More
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Smoked Bone-In Chicken Breasts … 3 ½ lbs
We’ve all seen and probably smoked/cooked/enjoyed those nice 8-10 lb Bone-In Turkey Breasts over the years. But have you ever seen a Bone-In Chicken Breast? Me neither … That’s why I decided to create my own and give them a shot. For those that enjoy Chicken white meat this is nirvana!! Read More
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Apple Smoked Spatchcocked Brined Chicken
Foster Farms 5 ¾ lb fresh Chicken brined with the following:
- 1 Gallon water
- 3/4 Cup Kosher Salt
- 2/3 Cup Sugar
- 3/4 Cup Kikkoman Soy Sauce
- 1/4 Cup Kirkland Extra Virgin Olive Oil (EVOO)
- 3 Tbsp TradeWinds Special Blend Poultry Seasoning (Thyme, Sage, Marjoram, Rosemary, Black Pepper, and Nutmeg) Read More
