Cherry Black Forest Dump Cake

This cherry Black Forest Dump cake is a delicious, easy to throw together cake that uses just a few ingredients and can be cooked in under an hour in the smoker or oven. It's every bit as scrumptious as it looks and I recommend you try this at home very soon. I cooked mine [...]
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Hot Link Stuffed Tri-tip

Rob Smith sent this recipe idea over for hot link stuffed tri-tip and said he and his friend came up with this a good while back and have been making them ever since. Tri-tip is something many of us have tried but maybe you've wondered if there's a way to make it unique or [...]
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Smoked Pit Beef Sandwich

This smoked pit beef sandwich is a hearty char-grilled eye of round roast sliced thin and drenched in a rich gorgonzola smokehouse cheese sauce with sliced onions and an airy bun for that perfect bite every time. It started with the roast. Pause… Iit actually started in a little roadside shop in Maryland, where pit... Read On → The post Smoked Pit Beef Sandwich appeared first on Girl Carnivore.
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Mad Scientist BBQ Spare Ribs v2.0

Smoked another slab or ribs and this time I started up the XL slowly to better control the temp. Rubbed with a little Kosher Salt and Oakridge Dominator Sweet Rib Rub. Smoked for 4 hours at 225. Ramped temp up to 275 gradually for an hour. Then wrapped in foil for 30 minutes. Unwrapped and glazed with Rufus Teague Honey Sweet for 30 minutes. This time each rib was moist compared to my last attempt. I believe this is because I was able to control the temp better by not opening the dome several times to spritz. Next time I may go back to Salt and Pepper for the rub and apply 2 hours prior to the cook. My thermapen was probing tender after the short wrap and the temp was 190 internal.
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Wet Brining Vs Dry Brining

In this article we'll talk about wet brining vs dry brining and how that all works in a "sciency" sort of way without making it overly complicated. Let's define the two types of brining: Wet Brining - soaking meat, chicken, fish, etc. in a solution of salt and liquid and possibly other less-essential ingredients to [...]
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Dank Ass Baby Back Ribs!!!!

Picked up two racks of baby backs from Wegmans and did one spicy, one medium. Spicy one started with dizzy dust and medium one started with Lawry's seasoned salt & cracked black pepper. After three hours indirect, at a dome temp. of 275°F, I wrapped them in HDAF and mopped both with a mixture of apple cider vinegar, dizzy dust, lemon juice & water. Tossed a few pats of salted butter on each of them and slathered them in sweet baby Ray's (the spicy one got the spicy BBQ sauce). Threw them back on the egg at 275°F for about two more hours. I had initially intended on giving each rack a minute or two on the grate, direct heat at around 400° but when I opened the foil packet and tried to pick them up with tongs the meat fell apart. Couldn't have asked for a better result. Took them inside right away and served them!
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Felt like OTT Chili this weekend

I made a batch over the holidays and had way more liquid than meat so I held back that frozen.  Dethawed added some fresh ingredients and got started. 1# 95/5, 1# Pork 2.25 hrs later and resting Nice crust and smoke ring Mixed together Sample cup after finishing
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