Getting some smoked trout ready to smoke for a friend. I brined them for about 12 hrs and smoked them for about 4 hrs at 235.
Finishing up the Prime Rib I prepped in my other video here, https://youtu.be/okeYF4Bkwdg , It turned out amazing. Real juicy and flavorful. Everyone was super happy with the turn out.
Prepping 12.5 lbs Prime Rib to smoke in my Green Mountain Grill. Rubbed it down with a nice combination of seasonings, salt, garlic, mustard seed, pepper, paprika, etc.
Making smoked chicken on my Green Mountain Grill. Getting it all seasoned up and ready to put in the smoker.
My first attempt to smoke lamb ribs. Juicy and full of flavor, this flavor palette stays true to the traditional flavors for cooking lamb. Smoker Temp – 240 degrees Wood – Lumberjack Pellets – Sweet Wood Blend (Cherry, Apple, Beech) Time – 4-4.5hrs (once meat got to center temp of 160 degrees I wrapped in…
Smoked Chicken Wings full of flavor with a nice kick of heat. These will be the hit of the party.
This is my prep for making beef jerky. The best beef jerky is made from top round or eye of round. These are a fairly lean meat.
This is my smoked pork shoulder. This was a great pork shoulder and turned out very tasty and tender.
This is not your standard duck, it is a domesticated duck so its meat looks more like a chicken then a typical duck. I smoked this for about 4hrs and let it rest in aluminum foil for about 1 hr. This was a fall off the bone tender. The wings and legs just pulled off the duck as I was picking it up from the smoker to put it in the foil.
Flavorful smoked duck legs. They are nice and simple but very tasty. Follow the videos and checkout how I did them.
Prepping smoked St. Louis style ribs. Basic dry rub only and smoked for about 4+ hrs.
This is a very savory smoked beef jerky. This is my favorite homemade beef jerky by far. Watch the step by step videos to see how this turned out.