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Just threw up a new poll on Twitter. Be sure to chime in on your preference! 

Do you prefer to smoke Brisket or Tri Tip and why?

Oh and give us a Follow while you are at it, it would be much appreciated! 

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#Follow Us on Instagram!

We are on Instagram and we are loving all the amazing images and community. We would be honored to have you follow us and be part of the conversation! - @smokesomemeat

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Smoked Bison Burgers FTW

This weekend we kept it simple... smoked Bison Burgers! These little guys were out of this world and chalk full of flavor. They are a fairly easy prep and definitely a family favorite. We would love to see how you dress them up and how you smoked them! 

INGREDIENTS: - 2lbs Organic Ground Bison (Costco) mixed with ground peppercorn, kosher       salt, ancho chile & two eggs.  - Toasted sesame seed slider buns - Campari tomato slices - Peppered Bacon - Aged white & yellow cheddar  - Sriracha & honey mayonnaise

SMOKE SESSION: - 4hr ascension for burgers(1hr at 175, 1hr at 200, 1hr at 225, 30min at 250 and 30min at 275) - 1.5hr for bacon started during 225 session.

[smokesomemeat]

“Laces Out” Pork Tenderloins

In honor of the #SuperBowl, we smoked a couple football shaped pork tenderloins. As you can tell from the pics, they turned out great and were a lot of fun making!

We started off by placing the two pork tenderloins in a 1-part cranberry juice, 2 part water bath for approx. 24 hours. We also included a sprinkle of red pepper and bay leaves in the mix. 

After they were done soaking we rinsed and dried them off before splitting them down the middle and stuffing them with some soft pepper jack cheese and dices green apples.

After the tenderloins were stuffed with the cheese and apple mix, we made some soft and delicious bacon blankets (1 pack of bacon for each cut of meat) by weaving them in and out of each other. When the bacon blankets were done, we set them aside and continued prepping the meat.

The next step was to apply some pork rub to the tenderloins. For this we decided to use some left over pork rib rub and ground pepper. This turned out to be an excellent choice! We liberally rubbed the mix on the meat until every part was covered with a nice coat of seasoning.

After the meat was stuffed and seasoned we placed them on the bacon blankets and wrapped them up so they were fully encompassed from end-to-end. We topped them off with a sprinkle of seasoning for good measure!

Now it was time to smoke these bad boys! We had the new smoke box all warmed up to a nice & low 225 so we were all set. We placed them on the racks with a drip tray underneath them to catch all the residual juices. We filled the water tray up w/ a nice mix of apple juice and water and decided to use hickory for the wood. This combo was perfect for the flavors we were looking to get out of the meat. We let them cook for just over 5 hours until they reached an internal temp of 165. then took them out and let them rest for .5hr before cutting them open and devouring them!

They were so good and since we have an entire tenderloin left over, we will be enjoying it this evening as we watch the big game. These will definitely be returning to the rotation in this and other forms. We are looking forward to trying them stuffed with a pineapple/habanero mix this supper! We would love to see your remixes of this and hear how much you love them too! It’s time to Smoke Some Meat and share it with your friends & family!

[smokesomemeat]

Smoked Cornish Game Hens FTW!!

This weekend we added Cornish Game Hens to the list of meats smoked this year. The process was fun and the end result was absolutely delicious! 

We bought 4 Tyson Cornish Game Hens and the evening before the smoke was to take place we made a brine consisting of the following: 

Brine Ingredients: - Water - Fill large pot - Brown Sugar - 1/2 cup - Salt - 1/2 cup  - Peppercorn - 1 tablespoon  - Bay Leaves  - 6 Bay Leaves  - Thyme - 6 Sprigs 

Bring to a boil stirring on occasion. Once the brine is boiling take off of the burner an allow time to cool. During this time, you will need to take 2 small aluminum pans and 2 turkey bags and put the game hens in them so that once the brine has cooled you can poor 1/2 of the pot into each bag. Once you have poured the brine into the bags, squeeze as much air out of them as you can in order to get as much of the birds submerged before tying on the bag tie. Once the bags are tied up, put the pans with the bagged birds in the fridge overnight. 

The following morning, take the birds out of the brine and rinse them off. After they are rinsed off, pay dry and put back in the fridge to dry out for the next 2 hours. This will allow the skin to stay crunchy throughout the process. 

When the drying process was done we stuffed the birds with some fresh thyme, lemon and orange wedges before applying some poultry rub. We used the American Royal Chicken Rub and it had a great flavor! For the adhering agent we used some bacon grease from some bacon we made at Breakfast (oh yea, it was awesome!) 

Once this was done we garnished the hens with minced garlic, fresh thyme, oranges, lemons and apples. 

The time had come to smoke the birds. We cranked up the smoker to 225 and put the birds into the smoke for 3 hours. For this smoke, we used cherry wood chips and soaked it in water for 2 hours prior to adding to the smoker. This provided a longer lasting more subtle smoke that was constantly applied to the birds as they cooked. 

Once the birds were done, we removed them from the smoker and placed on the plates. Complimented them with bread & butter, mashed potatoes and broccoli as well as some ribs we will highlight in a future post. These little hens were perfect and the flavors of citrus mixed with the savory notes of the rub and bacon residuals was something words can’t properly describe. 

Overall, we were very happy with how these birds turned out. We recommend you try them as well and let us know what you thought! 

[smokesomemeat]

We are giving away a set of meat claws this coming Saturday! Be sure to register today to be eligible to be win! -  https://smokesomemeat.com/Giveaways

If you aren’t the lucky soul who wins them, you can always get them as a gift to yourself HERE instead! 

[smokesomemeat]

Looking to smoke some cheese and after researching for a bit, it seems like one of these Smoker Tubes might do the trick. Who has used one to smoke cheese before and were you happy with the process and end result? 

If not, what would you suggest instead?

[smokesomemeat]

Came across this post by Grill Beast on the debate on whether you should soak your wood before a smoke or not. I wanted to share it and get other’s opinions on the topic!

Do you soak your wood or do you keep it dry when you smoke?  Very curious why you choose one method over the other and what impact you feel it has on your end result. 

Are there certain types of smokers that benefit from one method over the other? In other words, do electric smokers perform better with dry wood over a gas smoker and so on... Looking forward to hearing what you have to say! 

Check out https://www.grillbeast.com/ and follow him on Twitter (@TheGrillBeast) too! 

[smokesomemeat]

Came across this masterpiece today and had to share it! Who can say no to Bacon Wrapped Meatloaf??? We dare to say nobody! Check out the recipe and review HERE! We would also love to hear if you have made this or a variation on your smoker and how you thought it turned out!

[smokesomemeat]

Really enjoyed this episode of #HogtownBBQ where they visited #AdamsonBarbecue. The amazing brisket they smoked was absolutely mouth watering!  

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Saw this tweet from Stiles Switch and had to post about it. This needs to be a staple in our lives! 

Living in the South, this should be at every restaurant! Hats off to you guys for making such a mouth watering sandwich, this will def. be something we attempt to make and will let you know how it turns out! 

Check out Stiles Switch here ----> http://www.stilesswitchbbq.com/

[smokesomemeat]

Who has smoked #BoneMarrow before? 

If you get a chance, check out how awesome this dish looks from the #SpanishButcher! We would love to hear if you have had success with smoking Bone Marrow in the past and if there was a great recipe you used, please share. - Check out more of what the Spanish Butcher does and all the amazing food they prepare - http://www.spanishbutcher.com/ourmenus/

[smokesomemeat]

Received this ThermoPro TP-07 Digital Thermometer as a Christmas gift this year and it has been nothing but awesome so far! The options it has are great and it is so nice to be able to sit in the warmth of the house while this guy lets you know exactly how your cut of meat is doing in the smoke box outside. 

We would love to hear what your experiences are with digital thermometers and if you have a favorite kind & why! Hit us up and let us know! 

[smokesomemeat]

Smoked venison tenderloin is definitely on the ol’ bucket list. 

Check out this amazing recipe and post from #ThreeLittlePigsBBQ! Well Done! 

[smokesomemeat]

Having some friends over next weekend and we are considering smoking some of these little guys! Check out this great recipe we came across from www.chewsylovers.com this evening, and let us know your thoughts and suggestions! What do you think these would go good with?

[smokesomemeat]

The next cut of meat on my list to smoke is pork ribs. We have been checking out a bunch of different recipes, but when we came across this one from www.keviniscooking.com we think we found a winner. We would love to get recommendations on recipes you think we should go with, so if you have one be sure to let us know what that is and we just might pick it for our next smoke! 

[smokesomemeat]

In 2018, let's smoke more meat than last year so that we can share it with our friends, family & neighbors

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