Smoked turkey for when you don't have a lot of time, say, like 6 hours or more.
What more can be said than the title?? Come on now, this is a Man's Burger. All meat, with a twist. The flavor combination is unbelievable. You get hit with the sweet, the sour, and the salty all at the same time and your taste buds just explode.
This is my version of the Bacon Explosion. There are many versions on the web whether it's called a pork fatty, bacon bomb, etc.... No matter how you slice it, it's an insane barbecue flavor in an artery clogging roll. If you have a smoker, you have to try this one. Remember, moderation is the key when eating a bacon explosion. Enjoy.
This is how I do it.
It took many Thanksgivings to perfect this recipe. It was perfect last year, so I'm not changing a thing!
After a few years of perfecting here is everyone's favorite (that's had it) pulled pork recipe. I will give detailed instructions on the smoking/bbq version, and a shortcut that just uses the oven.
Tri-Tip is one of my favorite cuts of meat. When cooked and sliced properly it just can't be be beat! The first time I made this, I ate five pounds all by myself. I couldn't stop eating it!
You can barbecue a pot roast the same as a brisket. Who'da thunk it? All of the fat in the chuck roast adds moisture as well as flavor.
You can serve this on pasta, on sandwiches, rolled in a tortilla, on salads, or just eat if by itself. Smother with dressing as desired. Make sure not to overcook the tofu - just brown it on both sides.
This perfectly seasoned dry rub is perfect for smoking pork butts, ribs, and beef briskets. It gets a little kick from just the right amount of cayenne pepper, plus the unique flavor of sassafras (file powder.) The brown sugar creates a nice crunchy "bark" on the outside of the meat.
Sliced garlic is stuffed into this brisket, then it's rubbed with Creole seasoning and injected with steak dip. This is the way I barbecue just about everything.