Recent content by smoker pete

My contribution to our family Thanksgiving feast this year is Ham. For years I have always just reheated fully cooked Hickory Smoked Hams in the oven or an 18-Qt Roaster Oven at 350ºF for 15-20 minutes per pound. The Hams turned out OK but often were dry. After reading Forum posts on smoking...

If you're needing or choosing to watch your sodium intake and are constantly searching for alternatives you might want to give this new Costco Kirkland Signature Organic No-Salt Seasoning a try. I've tried almost everything off and on but have not found anything that I might want to use on a...

Trimmed a few Chicken Thighs of their excess skin and fat not to just make them look pretty but I learned that if you're not going to eat it you might as well trim it! Rubbed the Chicken Thighs with some Annie's Roasted Garlic EVOO for the Glue and seasoned them on/under the skin with Montreal...

Picked up a Swift Premium Rack of Pork from Costco to smoke with Hickory. My last Rack of Pork was dry cured for days and turned out great but wanted to Low and Slow Smoke/Cook this Rack at 225ºF to taste the results. Trimmed the fat and gray matter. Rubbed the Rack of Pork with Annie's...

Injected some Costco Boneless Pork Loin Chops with Apple Juice, then marinaded the injected Loin Chops in Mr Yoshida's Marinade and Cooking Sauce overnight in the fridge. The counter top was lined with plastic wrap. The sides of Mac & Cheese and steamed vegetables are prepped and ready...

Marinaded fresh Foster Farms Chicken Thighs with Fat Free Italian Salad Dressing for 2 hours. Gotta watch my figure!! :rolleyes: Seasoned the Chicken Thighs with Montreal Chicken Seasoning. Preheated the MAK 2 Star to 325ºF using Hickory pellets. Took an hour and 15 minutes at 325ºF for...

Have you seen the price difference between a whole Chicken and a Chicken cut in half at your local grocery store? I noticed yesterday that there was a 20¢ difference ... Outrageous ... How hard is it to cut a Chicken in Half? Not very! Saved me almost a $1 on this 4.6lb Foster Farms Fresh...

These days Pork is reared to be so lean that flavor brining is a great way to improve the flavor, texture, and moisture content. This can be achieved by curing the meat in a moderately salty solution for a few hours to a few days. This recipe is fantastic and really makes meat juicy and...

Brined a fresh Foster Farms Chicken for 5 ½ hours using the following: ½ Gallon of Water ½ Cup of Sugar ½ Cup of Kosher Salt 1 Cup (8 fl oz) KC Masterpiece Honey Terriyaki Marinade Spatchcocked the Chicken and rubbed ON/Under the skin with EVOO and Jan's Dry Rub. The menu will...

I always try to throw in extra Chicken when smoking/cooking a meal so I can freeze it for future quick and dirty Chicken Salads, Recipes, and Casseroles. Used some Apple Smoked Chicken for an easy Cacciatore dish. Unlike the traditional Cacciatore recipes, this does not not require frying the...

Forever and a day I've contemplated the age old question : " ... to Brine or NOT to Brine a Turkey ..." Turns out that until I attended the California BBQ Association's University "Authentic BBQ Advanced Class" it was always ... NOT!! Well I have seen the light, tasted the results and it...

If you shop at a Costco outlet you've probably seen what they call "Boneless Pork Top Loin Chops". Over the years I've done many things with them but this was my first experience at Injecting the Loin Chops. Chose to inject them with Apple Juice and kept the seasoning simple by using Garlic...

Here's a simple Poultry Injection recipe that will expand your repertoire using items most of us have at home: 1 cup Chicken Broth (using chicken Bouillon provides ample salt) 4 Tbsp Butter 2 Tbsp Lemon Juice 1 tsp Garlic Powder 1 tsp fine Ground Pepper Injected the...

You can't go wrong with Pulled Pork! So when my daughter-in-law said she wanted some of my Hickory Smoked Pulled Pork for her Birthday I couldn't refuse! Slathered two 5 lb Boneless Shoulder Pork Butts with a bountiful amount of Carolina Treet for the glue. Mixed up a fresh batch of Jan's Dry...

How many of us bought a Garlic Baker over the years only to have it sit around collecting dust? Sure we had great intentions of using it but somehow the opportunity never arose. So I came face to face with my dust covered Garlic Baker and decided there's no time like the present to break in...