Homemade teriyaki flavored beef jerky.
Smokey, tender and juicy-this recipe will add a full flavor to any kind of steak. Elk steaks are smoked, then pan fried and served with a Parmesan cheese sauce for the ultimate wild game dish!
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!
When there is no rush and you want to do it right this is a great low and slow pulled pork recipe for the smoker.
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.
This smoked chili takes a weekend to make, but it's better than that canned junk you put on your hot dogs!
This is a sweet marinade with a little heat. I use it with great success on venison jerky, but beef or other meats can be used too.
My husband and his friends love this jerky. I have used the marinade for beef and deer jerky. I used it in both a smoker and dehydrator.
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.
A tasty dry rub soaks into baby back ribs overnight, and are then smoked to tender perfection after several hours in your smoker or barbecue grill.
This is the correct way to smoke a pork shoulder with professional results- from the brine to the rub and sauce to the rave reviews you will receive. Smoke is the key to breaking down the fat which adds flavor and moisture to the shoulder.
Three racks of succulent pork ribs slow-cooked in a water smoker with one bottle of red wine added to water bowl, fully smoked with barbecue sauce on from the start.
These fantastic spuds have a great smoky flavor. They make a great side for BBQ, roasts or just about anything! I like to mix in or top with a bit of smoked Gouda or English Cheddar cheese.
Nothing goes better with pork than rosemary, and when complimented by sweet brown sugar and cooked low and slow over a hot fire or in the smoker pork will never taste so good.
Low and slow is the secret to these ribs. Just rub 'em with a dry rub, throw 'em in the smoker, and you're nearly done. Mop them with your favorite BBQ sauce, then grab a roll of paper towels and start eatin'!