Pastrami Bacon in the Kalamazoo Smoker Cabinet
Steven Raichlen — the acclaimed authority on barbecue, and best-selling cookbook author — cooks Pastrami Bacon in the Kalamazoo Charcoal Smoker Cabinet in a segment from season 3 of his TV show Project Smoke. The Kalamazoo Smoker Cabinet uses the same gravity-fed system that top barbecue circuit competitors swear by for incredible cooking results. Watch as Raichlen smokes mouthwatering pork belly, then fries it to make the ultimate BLT.
Learn more about the Kalamazoo Smoker Cabinet:
Super Easy Slow Cooker Ribs - Fall Off The Bone BBQ Ribs Recipe
How to make bbq ribs in the slow cooker? Search no more cos these ribs are so tender and deliciously slow cooked, they fall right off the bone.
INGREDIENTS
3 and 1/2 lbs Ribs
3 Tablespoon brown sugar
2 teaspoon chilli powder
2 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon thyme
salt and black pepper to taste
1 cup barbecue sauce
Brief Instruction
Ribs must be cut into equal halves to fit slow cooker
Remove membrane from ribs and pat dry with paper towel
Combine all spices and season both sides of ribs
Place 1 half of ribs into slow cooker then pour/spread with half of the barbecue sauce
Place the other half of ribs into the slow cooker then pour/spread with remaining bbq sauce
slow cook on low for 8 hours
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How to Make Texas Chili (Award Winning Homemade Recipe)
In this video I’m gonna GIVE you my award winning Texas style chili recipe.
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Now chili is a really complex recipe, there are a billion and one ways to make it and this is just ONE way, and the key to an award winning chili at home is to make it your own. That’s the key to any award winning recipe.
In this recipe we’re using
3 ½ lbs ground beef
½ onion
3 garlic cloves
4 tbs chili powder 3 Fiesta / 1 Gephart
2 tsp smoked paprika
¼ cup tomato paste
1 bell pepper
2 tsp cumin
½ tsp oregano
1 tsp cayenne pepper
1 TBS OG - add to taste at end
1 TBS WOW -add to taste at the end
3 Roma tomatoes
We’re also adding
Mirepiox
(thats ½ chopped onion, ¼ cup chopped carrots, ¼ cup chopped celery)
2 TSP Better than Bouillon or use beef broth in place of water
2 TBS masarina or flour to thicken if necessary or desired
Condiments at my house
Onions
cheese
Salsa verde to taste
Chili piquin to taste
Habanero to taste
Beans of your choice, yes i said beans haha
Now here is the biggest pro tip that the chili champs use – brown your meat over high heat before adding it to the dish. This will take your recipe to a whole other level of flavor nirvana.
Now let's get fired up and make us a Texas bowl of red!
Whole Hog BBQ – How to Cook a Whole Hog Start to Finish - Rescue Smokers BBQ – Robby Royal
#rescuesmokersbbq #wholehog #wholepig #bbq #pork #bbqcompetition #pigpicking #hog #pig #smokingpork #backyardbbq #bacon #bbqrub #pitmaster #hogroast #pigroast #porkbbq #bbqing #amazingflavor #bbqcompetition #smokedpork #porkbelly #peachwood
Whole Hog BBQ – How to Cook a Whole Hog Start to Finish - Rescue Smokers BBQ – Robby Royal
Complete Whole Hog BBQ - Trimming, Injecting, BBQ Rub, Smoking, Resting, Saucing, Pulling/Picking, Displaying
The Thumbnail is our Whole Hog Presentation at Memphis in May this Year.
SUBSCRIBE, LIKE, and SHARE the Rescue Smokers BBQ YouTube Channel!
How to Cook a Whole Hog/Pig Step by Step:
1. Be sure to order your whole hog a couple of weeks ahead of time
2. Prepare your smoker rack with aluminum foil, and foil rolls to easily cover the hog later
3. Prep your hog starting about 4 – 5 hours before smoking, spread the whole hog out by breaking the rib bones away from the spine.
4. Trim away all excess fat and silver skin, expose as much meat as possible on the hams and shoulders
5. Remove 3 – 4 Ribs Covering the Shoulder Meat and the silver skin on the rest of the ribs
6. Cut the spine every 3rd vertebrae to allow easy access to the Loins once cooked
7. Inject the Hog thoroughly with an apple juice base injection, I use a “F-Dicks Injector”
8. Once Injected, cover with a disposable table cloth with ice bags in the cavity on warm days
9. Let the hog rest with injection 2 - 3 hours
10. Rub the Hog with 50/50 blend of Heath Riles Sweet Rub & Competition Rub
11. Let Rub set for approximately 1 hour before smoking, cover the exposed skin with Olive Oil
12. Light your smoker and let it settle in at 235 degrees with a clean smoke, I use COWBOY Charcoal Briquettes
13. Hog onto the smoker with head towards your fire box, I add 15 – 20 chunks of Peach Wood to my fire box at this time
14. Smoke the Hog for 4 Hours or until the bark looks good then wrap with foil
15. Continue to smoke the hog until the shoulder reach 200 – 205 degree and the hams 180 – 190 degrees
16. Once the hog reaches desired doneness I lower the heat back in the smoker to about 190 – 200 degrees to let the hog rest for at least 2 hours minimum
17. About an hour before serving uncover and glaze with a combination of Heath Riles BBQ Sauce, I use a combination 32 oz. HR Sweet Sauce & 16 oz. HR Tangy Vinegar Sauce
18. Once Glazed and Rested let the “HOG PICKIN” Begin or Remove all the bones, your choice
19. Rescue Style Whole Hog Baby
Injection Needed for the Hog:
100 Pounds or less 1 Gallon
120-140 Pounds 1.5 Gallons
150-175 Pounds 2 Gallons
180-225 Pounds 3 Gallons
Hog Injection, bring liquids to a slow simmer before adding other products – make 2-3 days in advance and refrigerate.
Injection for Hog Recipe:
2 Gallons Apple Juice
48 oz. White Vinegar
2/3 Cup Hot Sauce
5 Pounds Sugar
1 Cup Salt
1 1/2 Cups Butcher BBQ Phosphate Tenderizer butcherbbq.com
Rub for Hog: 50/50 Blend of Heath Riles BBQ Sweet Rub & Heath Riles Competition Rub
Sauce for Hog: 32 oz. Heath Riles Sweet Sauce & 16 oz. Heath Riles Tangy Vinegar Sauce
HUGE THANK YOU Chris Stanley of Magnum P. I.G. For the assistance editing and to Shark Bite BBQ, Off the Chain BBQ, and Cooters N Smoke BBQ for the great help in cooking an amazing HOG!!!!!!!!!!!
Links to products is use:
BBQ Champs Academy: My Tell All Online BBQ School – Learn every secret needed for GREAT BBQ!
Amazing Rubs, Sauces, Injections
butcherbbq.com Amazing Rubs, Sauces, Injections
stumpssmokers.com Platinum 6 Smoker, the best insulated vertical feed smokers on the market
thermoworks.com Thermapen & DOTS
flameboss.com “The Flameboss 500”
Don’t forget to SUBSCRIBE, LIKE, and SHARE the Rescue Smokers BBQ YouTube Channel - @rescuesmokersbbq
**FOLLOW US on the Socials** / @rescuesmokersbbq
Facebook:
Instagram:
Twitter: @RescueSmokers1
Email: rescuesmokers@hotmail.com
Quick and easy Carnivore meal prep for the week!
Carnivore vs Vegan diets
Beginners Guide For Going Carnivore:
Please like and subscribe to my podcast here and Apple/Spotify podcasts, as well as my YouTube Channel to get updates on all new content, and please consider giving a 5-star rating as it really helps!
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✅THE CARNIVORE BAR: Discount Code Anthony for 10% off all orders!
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✅Schwank Grill (Natural Gas or Propane) $150 OFF with Discount Code: ANTHONYMD
✅Butcher Crowd Meat Deliveries Code CARNIVORE20 for $20 off your first purchase
✅ iRestore Laser Hair Therapy: $400 off with discount code AnthonyChaffee
✅X3 bar system with discount code DRCHAFFEE
✅Spearhead tallow and soaps referral link Discount Code CHAFFEE for 10% off
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✅CARNIVORE CRISPS: Discount Code DRCHAFFEEMD for 10% off all orders! carnivorecrisps.com
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✅60 minute consultation
✅For collaborations, please email me at the below address. Please understand that I cannot give advice over email, but only in a consultation setting: AnthonyChaffee@gmail.com
For more of my interviews and discussions, as well as other resources, go to my Linktree at: ✅
OR my website at: ✅ TheCarnivoreLife.com
Music track: Acoustic Breeze from Bensound.com
This podcast is for general informational purposes only and does not constitute the practice of medicine, nursing or other professional health care services, including the giving of medical advice, and no doctor/patient relationship is formed. The use of information on this podcast or materials linked from this podcast is at the user’s own risk. The content of this podcast is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Users should not disregard or delay in obtaining medical advice for any medical condition they may have and should seek the assistance of their health care professionals for any such conditions.
#nutrition #keto #carnivore #fyp #motivation
Country Style Ribs in the Masterbuilt Electric Smoker
Today’s recipe is for smoked Country-Style Ribs in the Masterbuilt Electric Smoker. These country style ribs are cut from the pork shoulder. We’ll start by seasoning and smoking, then brazing. The BBQ rub and sauce we are using is from Memphis in May Award Winner, Big Bob Gibson.
Ingredients
• 3-4 lbs country style ribs
• Big Bob Gibson BBQ Rub to taste or your favorite pork rub, more info here
• 2 cups apple juice
• ½ stick melted butter
• 16 oz plus 3 additional ounces Big Bob Gibson Championship BBQ Sauce, more info here
Recipe Instructions
1. Season all sides of the ribs.
2. Place in Masterbuilt Smoker at 275 degrees F and use fruit wood chips.
3. Cook for 1 hour 15 minutes or until the ribs are 160 degrees.
4. In a foil pan, mix the apple juice, melted butter and 16 oz of BBQ sauce together.
5. Add the ribs to the pan and cover with foil.
6. Place back in the Masterbuilt and cook until internal temperature is 195 to 199 F. This cook required an additional 1 hour 15 minutes.
7. Remove each rib from the liquid, place on the Masterbuilt racks, glaze with the 3 additional ounces of BBQ sauce and let cook for only for 10 minutes.
8. Remove the ribs from the Masterbuilt and let rest for 10 minutes.
9. Serve!
Armadillo Pepper Hot Sauce, BBQ Sauce, Jerky & Snack Store
Additional recipes
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Please watch: Smoked Porterhouse Steak on Pit Barrel Cooker with Black Garlic Butter
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