Smoked Venison Tenderloin: The back-strap runs along the spine of the deer and contains very little connective tissue or fat. It is lean, has a texture similar to filet-mignon and because of its thickness, is excellent for smoking. Smoking is by far my favorite preparation...
Presented By Chris Marks of The Good-One Smoker
All of our BBQ recipes in one place! Scroll through and click the images to see full recipe.
(submitted by Tom Vogel of Marion, Iowa) Ingredients: 2 lbs. ground beef or 1 lb. ground beef and 1 lb. pork sausage 1 egg 1 cup bread crumbs ½ cup apple sauce 1 cup shredded cheese (Mozzarella or Swiss) 4 tablespoons ketchup 1 pkg dry onion soup mix ½ tablespoon Bad Byron’s...
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In honor of International Women's Day, we thought you could
If this is what your backyard sounds like on a Saturday afternoon, then this blog is for you!
Just about any type of cheese can be smoked including Swiss, Colby, Provolone, Mozzarella, Cheddar, Pepper jack, Gouda and a host of others. The trick is to let the cheese sit out in the open air for a bit before