26 Dec 2011

Oak Smoked Ribeye Boneless Roast

by | posted in: Beef | 0

For Christmas dinner I dug out a vacuum sealed 5 lb Beef Ribeye Boneless Roast that has been lurking in the freezer for 8 months.  That FoodSaver has paid for itself many times over.  Remember that Meats should always be defrosted in the refrigerator. Read More

21 Dec 2011

Hickory Smoked Pork Spareribs

by | posted in: Pork | 0

Oddly enough over the years I somehow neglected Pork Spareribs.  Like most, I have smoked my share of Pork Baby Back Ribs but never Spareribs!!  All that changed when I saw Spareribs at Costco were $1.40 less per pound than Baby Back Ribs.  My first batch of Pork Spareribs provided a valuable education in the art of smokin’ a rack. Read More

19 Dec 2011

SRG Pre Seasoned Half Chicken Roasting Test

by | posted in: Chicken | 0

I was asked my opinion on a Pre Seasoned Chicken Half and some Leg Quarters that may hit local markets early next year. The Chicken Half was seasoned with Garlic, Salt, Orange Citrus Flavor, Paprika, Spices, Onion Powder, and Artificially Colored. Read More

16 Dec 2011

Pre Seasoned Chicken Leg Quarters Test

by | posted in: Chicken | 0

I was honored to be asked my opinion on some pre-Seasoned Chicken Leg Quarters that may hit local markets early next year.   The Chicken Leg Quarters were seasoned with Garlic, Salt, Orange Citrus Flavor, Paprika, Spices, Onion Powder, and were Artificially Colored.

Used a time tested method of smoking the chicken for 2 hours before increasing the temperature to finish the cook and crisp the skin.  Preheated the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 180ºF (SMOKE Setpoint) with Hickory wood BBQ pellets. Read More

14 Dec 2011

MAK 2 Star Wood Pellet Smoker-Grill 4 Hour Turbo Pork Butt

by | posted in: Pork | 0

Experimenting is fun and it was time that I tried the Turbo Pork Butt method I learned at the California BBQ University Cooking Class.  Have always used the time tested “Low and Slow” method when it came to Pork Butts.  225ºF for 16 to 20+ hours till the Internal Temperature (IT) of the Pork Butt reaches 195º-205ºF and then FTC for 3-4 hours before pulling the Pork Butt.  As anyone who has used the Low and Slow method they know that it involves hours of stalling at the 150º to 160º range.  With the Turbo Method I was hoping to finish off the Pork Butt in the 4 hour range and bypass the stall period.  Not quite pulled pork but I was thinking more along the lines of sliced pork. Read More

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