Category: Smoking Beef

Lastest How To Smoke Beef News

Getting saucy: Treat Dad to a barbecue with local flavors
2 pounds ground beef or ground turkey (makes 7 to 9 burgers). 8 to 10 slices of bacon, cooked until crisp, crumbled. 2 3/4 ounces cheddar cheese, cut into small cubes. 3/4 jar No Joke Smoke Pineapple Bomb BBQ Sauce (use the remainder to garnish …
Read more on SouthCoastToday.com

Craft London, London SE10 – restaurant review
There is the finest eel I've tasted (and, yes, I've been to Japan): glossy, dark-toffee coloured, it wreathes the mouth in buttery smoke, bitter sweetness from treacle, sharpness from malt vinegar, blades of pickled leek – and sheer eelishness. Home …
Read more on The Guardian

Food Notes for June 17
The Smoke House Cafe, America's Cup Avenue, Newport, smokehousenewport.com will host a Newport Storm beer dinner featuring an international barbecue Wednesday, June 24, at 6 p.m. Dishes will include Cantonese spare ribs, Korean pork belly steam …. 10 …
Read more on The Providence Journal

Reverse Searing: Does It Come at a Price?

Reverse Searing: Does It Come at a Price?
Today, you can hardly browse barbecue websites without being urged to try a technique called reverse searing. The process turns the traditional method of cooking a steak or roast–hot sear followed by slow roast–on its head. You start by smoking the …
Read more on Huffington Post (blog)

Wanna know the secret of perfect steak?
Using a grill brush, clean the cooking grates before you put the steak on the grill. Place the steak on the cooler side of the grill and shut the lid. If you are using a charcoal grill, make sure you place the vents directly over the steaks. This helps …
Read more on Kansas City Star (blog)

BLUME: Marinade recipes

BLUME: Marinade recipes
Aimee Blume / Special to The Courier & Press Cleon Michel likes to grill and smoke all kinds of meat with his Bonus sauces and marinade. In front is marinated salmon. In rear, pork chops, chicken breasts, pork spare ribs and beef ribs. Aimee Blume …
Read more on Evansville Courier & Press

The New 'Q: A look at the natural evolution of barbecue in South Carolina (+ …
At Southern Belly, you can still get a basic pulled pork sandwich – the Boston butts have been cooked low and slow for 12 hours before being placed in the smoker out back for finishing with hickory and oak wood smoke (sometimes he or his kitchen staff …
Read more on The State

Guide to brisket: Master the smoke & magic of a beautiful thing
The pleasures of beautifully smoked brisket have taken it from a humble Texas-centric pleasure to the marquee meat on menus from New York to Los Angeles. Home cooks have jumped on the bandwagon, too, but they soon realize that the quest for brisket …
Read more on Waterloo Cedar Falls Courier

Pitmasters Embrace New Barbecue Truth: Rested Meat Is Sublime

Pitmasters Embrace New Barbecue Truth: Rested Meat Is Sublime
For years, barbecue hounds planned their visits to barbecue joints with the precision of a Special Forces operation. Why? Because they knew there was a narrow window when the smoked meat would be at its juiciest, smokiest best. Once the window had …
Read more on Boise State Public Radio

You'll be back for seconds at Peace-n-Hominy
It's got a rich, thick consistency with loads of the signature meat, and the spicy kick isn't too much for tender breakfast palates, but enough to let you know it's there. … The smoked wings are simply amazing, meaty and juicy with a variety of tasty …
Read more on Gaston Gazette

Father's Day gift ideas: Tulsa retailers offer guidance for honoring Dad

Father's Day gift ideas: Tulsa retailers offer guidance for honoring Dad
… Paracord knife with firestarter, 50 feet of paracord, emergency blanket and glow sticks, a Pemmican Meal Bar and, of course, beef jerky. Even cooler is the brand-new baconology crate with everything you need to smoke your own bacon, including the meat.
Read more on Tulsa World

Taking a swing at the new Miller Park food: Part 2
Don't get me wrong; Smoke Shack's Miller Park barbecue was solid and tasty. I wouldn't turn it down, as barbecue always satisfies on some deep, animalistic level, but this wouldn't make my mental top ten list either. The meat was a little dry, and …
Read more on OnMilwaukee.com

Lastest How To Smoke Beef News

Steams & Xcel Face Off Ahead Of "Bars Over Bullshit 3"
I gotta smoke somebody. Somebody gotta get the body. Somebody gotta get 3-0'ed." Xcel touched on some similar notes but also acknowledged that he's got plenty to prove after taking a handful of battles in a short amount of time. "This battle right here …
Read more on BattleRap.com

Eatons' last Phoenix Ball brings tears to many
When Harvill Eaton called his wife, Lois, to join him at the microphone before dinner at the 32nd Phoenix Ball last Saturday night at Cumberland University, he acknowledged that after a 12-year run, this would be their final ball as president and first …
Read more on Lebanon Democrat

Rangers beef up enforcement at Box Canyon swimming hole

Rangers beef up enforcement at Box Canyon swimming hole
They go down there and smoke dope or smoke cigarettes, and I'm sure they are careless because they are kids.” Wilson said she and her neighbors sometimes call the authorities when they see people go into the canyon, but there are many access points, …
Read more on U-T San Diego

BL Smokers' price, flavor can't be beat for smoked meat
Side items include Brunswick stew made with their smoked chicken, pork and beef; baked beans simmered with ground beef; and green beans seasoned with their smoked turkey. The potato salad and creamy cole slaw were cool compliments to the …
Read more on Macon Telegraph (blog)

Pitmasters Embrace New Barbecue Truth: Rested Meat Is Sublime
Because they knew there was a narrow window when the smoked meat would be at its juiciest, smokiest best. Once the window had closed, a platter of would-be sublimity typically deteriorated into a pile of dried-out disappointment. The problem was the …
Read more on WCAI

Where there's smoke, there's flavor: Tips for barbecuing your meat

Where there's smoke, there's flavor: Tips for barbecuing your meat
Smoking meat and fish is an age-old practice, but to the uninitiated it can seem complicated, and it's fraught with mystery. How do you know when your meat is done? How much smoke is enough? What kind of wood is best? And what kind of smoker, among …
Read more on OCRegister

Discovering great barbecue at Hamburg Farmers Market
The quality of smoked meat, especially exterior crispness and interior moisture, can vary widely from day to day even when made by the same pitmaster. Which is another way of saying I can't guarantee what you'll find if you search out Wayno's on …
Read more on Buffalo.com