5 Dec 2011

Smoked Yardbird Rub Bone-In Turkey Breast

by | posted in: Turkey | 0

Rubbed a 9 lb Bone-In Turkey Breast on/under the skin with Annie’s Roasted Garlic EVOO for the glue and a liberal amount of Plowboys BBQ Yardbird Rub.  After great success using the Yardbird Rub with Chicken and Pork I’m anxious to taste the results on a Turkey Breast.  Wrapped the seasoned Turkey Breast with Plastic Wrap and into the refrigerator for 3½ hours to allow the glue and rub to work it’s magic! Read More

27 Nov 2011

Bovine Bold Smoked Half Chicken

by | posted in: Chicken | 0

The Plowboys BBQ Bovine Bold Rub label suggests trying it on Chicken, Steaks, Pork, and Brisket.  Had fantastic results on Chicken using their Yardbird Rub witch was “Created for Chicken, but made for Pork”!  What did I have to lose?  Rubbed Annie’s Roasted Garlic Extra Virgin Olive Oil On/Under the Half Chicken skin for the glue and seasoned the Half Chicken with a liberal amount of Bovine Bold On/Under the skin.  Wrapped in plastic and refrigerated for 4 hours. Read More

25 Nov 2011

Thanksgiving Smoked “Ready to Cook” Hams

by | posted in: Pork | 0

It really pays to be informed and read the label on packages before you proceed.  I almost made a big mistake on the Hams this Thanksgiving!!  I smoke tested a “Fully Cooked” Butt Half Ham last week to prepare for Thanksgiving and it turned out great.  Unfortunately the Hams that I bought for Turkey day were not “Fully Cooked”.  The Hickory Smoked Butt Portion Hams were “Ready to Cook” …  Big difference in how you prepare them.

Last week I paid $2.34 per pound for a “Fully Cooked” Hickory Smoked Butt Half Ham versus the $1.59 per pound of the “Ready to Cook” Hickory Smoked Butt Portion Ham.  I felt great saving 75¢ a pound … What I didn’t realize at the store is that I read what I wanted to see on the label and not what the label actually said!

As per the Virtual Weber Bullet here’s the difference between the 2 types of Hams: Read More

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