How to Make Smoked Salmon
If you want to make the most delicious salmon recipe then you are in the right place. This article will help you in making beautiful, flaky, buttery-flavored, pink-colored smoked salmon. It has a unique taste and mesmerizing aroma which will boost your appetite. Let’s find out more about the techniques and method of smoking a salmon.
Baton Rouge, LA – February 16, 2018 – The backyard barbecue blog, BBQ Dry Rubs, has been relaunched and rebranded as Meat Smoking for Beginners. Meat Smoking for Beginners is designed to help absolute rookies get started learning how to make incredible barbecue.
Any time you start trying to learn a new skill it is…
With tailgating season right upon us, here is a great recipe to get you started! Courtesy of my good friends at Stubb’s BBQ, here is a winner of an appetizer platter: Smokey Stuffed Jalapenos with Bacon.
- 24 fresh jalapenos, halved and seeded
- 16 oz. cream cheese
- ½ lbs. uncooked chorizo
- 24 slices of bacon, cut into halves (about 2 lbs.)
- 1 cup Stubb’s Smokey Mesquite Bar-B-Q Sauce
- Preheat a skillet to…
Are you a True BBQ Pitmaster? Do You Know Your Cuts of Pork?
There is nothing on God’s green earth that quite compares to a perfectly-cooked beef steak or grilled or smoked chicken. But my favorite grilled or barbecued animal of choice? It is perhaps the pig.
Pork is undeniably one of the most commonly consumed meats in the world. My preference for swine is due to the meat being sweet and juicy, almost to the point of being deliciously unctuous. I also love pig because there is simply so much you can do with it and types of meat they offer. I mean, you can get ribs, pulled pork, ham, St. Louis-style pork steaks, sausage, bacon…? What’s not to love?
Where do you start? There are seemingly endless cuts that can be found, some better known than others, even if you only include what’s found at your neighborhood grocer…
Not too long ago, I debunked six of my most despised grilling and meat myths. It’s once again time to dispel another round of meaty myths plaguing backyards and BBQ circles alike.
Myth 1: If You Cook Briskets Fat Side Up, the Fat Will Melt and Penetrate and Moisten the Meat
This is not a debate on whether you should smoke beef briskets with the fat cap up or the fat cap down. There are plenty of examples of contest winners and BBQ experts using either method, and strong pros and cons exist for both viewpoints. If…
Need a quick guide to knowing how done your steak is? Try out the handy-dandy meat doneness hand test in this infographic.