smoke ninja

I recently posted about the steak method my dad taught me for cooking steaks http://www.bbq-brethren.com/forum/showthread.php?t=262590 Its 3.5 minutes per side with the lid off over a lit chimney of charcoal. I threw in a quarter turn and slide The seven minute method works best with market...

Finally got my new cooker put together today and had to break it in. Since it was a day of first i decided to prepare a dish i have yet to make. The Lengendary Pepper Stout Beef But first i shall debut my new toy.....i have dubbed it "The Shredder" I know pretty cool huh? Action...

I recently test slather ingredients on chicken and its effects on the skin http://www.bbq-brethren.com/forum/showthread.php?t=222075 Today i am going to test how a slather effects ribs For todays experiment i tested 3 slathers and a control of none. I slathered each test half rack liberal...

Finally got time to build the bird barrel. All hail the king. Picked up the drum from ebijack for a smokin deal, thanks, tom I have a weber roto ring but it doesn't fit. Roto basket from menards, like 7 bucks Building the charcoal basket. I had a ring made of expanded metal lying...

First snow of the season forced me to come home early from a work trip. Figured id take the unexpected free time and smoke some brisket. Just got a Costco membership and yes prime packers being available is a major selling point for me. Heres a glorious 16 lbs prime packer, my first ever...

Ive dubbed it "hot & slow" Its important when developing a personal bbq style to do things that are comfortable and repeatable. Taking into account my flavor preference, sleep schedule, and when i like to eat brisket ive tailored a way of doing things that not only produces a great brisket but...

The long awaited trial run has finally happened. For those that don't remember my trying the ring of fire method (or better put my refusal to) was a long running gag around here. This has been put off as i dont use the kettle for smoking so much these days. Well today i was feeling just lazy...

Someone asked how to get crispy skin smoking chicken. My answer; dont smoke it. Direct fire bbq is a neglected form and the answer. The akorn with the basket 1/4 full and no diffuser creates just enough distance to get the job done. The hot fire with the distance is the key, else you'd just be...

With brisket pricing coming back to reasonable levels i finally feel safe experimenting with them. Picked up an 11 lbs yellow tag brisket for $22 and im gonna pan it. Basic salt and pepper and my normal trimming. So how do you "panheads" do it? Pan the whole time or after a bit? Pan...

There's a surprise inside. Anyone wanna guess what it is?

Thanks to SRF for sponsoring this quarters TDs. I just received 2 glorious pieces of meat absolutely free just for winning a weekly throwdown http://www.bbq-brethren.com/forum/forumdisplay.php?f=86 The first thing i did when i received the package was defrost this marvelous choice+ ethicly...

Smoke ninja made some faux faux BE using chuck the other day and I thought they looked so good I thought I'd try them too. He smoked the chuck to his liking, wrapped and cubed. Looked spectacular. Here's ninja's cook thread...