Meat

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.

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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.

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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.

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Making smoked chicken on my Green Mountain Grill. Getting it all seasoned up and ready to put in the smoker.

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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…

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Smoked Chicken Wings full of flavor with a nice kick of heat. These will be the hit of the party.

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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.

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This is my smoked pork shoulder. This was a great pork shoulder and turned out very tasty and tender.

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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.

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Flavorful smoked duck legs. They are nice and simple but very tasty. Follow the videos and checkout how I did them.

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Prepping smoked St. Louis style ribs. Basic dry rub only and smoked for about 4+ hrs.

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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.

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