Once again just capturing how I smoked my last pork butt.
2 hours per lbs
225 degrees
Apple wood chips
Killer hogs bbq rub
(May have used olive oil)
Corn in a cooler
Easy Pepperoni Rolls
Taylor Alison Harr
Smoked Steak
Quick entry to document how I smoked my last steak.
Coat Steaks (go with a little larger than an inch cut) with Olive Oil and rub.
Smoke at 225 for about 45 mins (I used Hickory wood chips).
Let reset for 15-20 mins.
Smoked Chicken Wings
Quick post to document how I typically smoke chicken wings…
Toss wings in a ziplock back, add EVOO, and the rub you would like to use. Rub the wings in the bag to coat them with the EVOO & rub.
Smoker should be at 250-275 (I use 250, but if going for crisper go higher).
Smoke for about 1.5 hours or until the meat reaches 165-170 degrees.
Basically, just a quicker version of: http://www.smoking-meat.com/october-4-2012-smoked-chicken-wings
Corn Husk Sausages
LovelyBump
Extremely excited to have launched my very first iOS app LovelyBump!
LovelyBump.info
Download link – bit.ly/TXH51U