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1 5-7 bone prime rib, small end, bone in. Mix together 2 tbsp. kosher salt, 2 tbsp. coarse black pepper, 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. sugar. Rub roast with spice mixture making sure to cover complete roast including ends. Place a temperature probe into center of roast. Place in smoker preheated to 375 degrees. Smoke one hour then reduce heat to 325. Remove from smoker when internal temp reaches 130 degrees for rare, 135 for medium rare, 140 for medium, and 145 for well done. Tent with foil for thirty minutes. Remove rib bones by fileting them off in one piece. Save for good eating later. Cut roast into 1 inch slices.
1 6-7 lb. boneless pork shoulder. Rub with All Purpose rub. Place in 250 degree smoker. Smoke for 6 hours, spraying with apple juice every 30 minutes after the first hour of smoking. Double wrap pork with heavy duty foil. Place back in smoker and continue smoking another 5 hours. Remove from smoker and let rest in a cooler lined with newspaper for 1 hour. Open foil and save juices. Pull pork apart using 2 forks. Serve with reserved juices.
3/4 cup paprika. 1/4 cup black pepper. 1/4 cup salt. 1/4 cup sugar. 2 tbsp. chili powder. 2 tbsp. garlic powder. 2 tbsp. onion powder. 2 tsp. cayenne pepper.
Mix well and store in a sealed jar. This is an all purpose rub for chicken, ribs, brisket & loin.
Remove the point from your fully smoked packer brisket. This will almost come apart with out using a knife. Wrap in foil and allow to cool to room temperature. Cut the point into 1 inch cubes. Place in a aluminum foil pan. Toss with your favorite rub. Add 1 cup of brisket drippings collected from foil, (may add beef broth to make a full cup if needed). Place back into smoker @ 225 and continue to cook, stirring every 30 minutes, until ends are starting to darken and are melt in your mouth tender. These are the most sought after treats at any BBQ!
One 8 lb. pork loin, cut in half. 1 gallon water. 1 cup kosher salt. 1/2 cup sugar. 2 tsp. Instacure #1. (www.sausagemaker.com) Your favorite rub. Dissolve salt, sugar, & Instacure in water. Inject each loin with 10% of it’s weight with brine. Example: a 4 lb. loin = 64 oz X .10 = 6.4 ozs brine. Space injections about 2 inches apart. Place loins in a plastic bag and pour remaining brine over and seal bag. Place in refrigerator 24 hours. Remove loins from brine, rinse and pat dry with paper towels. Let sit at room temperature 30 minutes. Liberally apply rub. Place in smoker @ 250 for 6 hours.
Dry rub of your choice. Remove membrane on underside of ribs. Season liberally with rub. Place in a smoker heated to 250 degrees and smoke for 5-6 hours, misting with a blend of apple juice and water every 30 minutes after the first hour. Wrap in foil and allow to rest 30 minutes. Serve with sauce, if desired, on the side.
3 dozen shucked small oysters, about 1 1/2 inch in diameter
1/4 cup kosher salt
1 cup brown sugar
2 cups white wine
Mix salt & sugar and and place in a ziplock bag. Add oysters and mix gently. Put in fridge overnight. Rinse oysters. Put 2 cups wine in a medium sauce pan and bring to a boil. Turn off heat and add the oysters. Let poach 2 minutes. Drain oysters and put on small fine grated rack. Let dry 20 minutes. Place in 150 degree smoker and smoke 30 minutes. Remove and let cool on rack 30 minutes. Put oysters in a pint canning jar and cover with canola oil. Will keep in the fridge for up to two weeks.