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BBQ Recipes

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Smoking A Whole Turkey for Thanksgiving

BBQ RecipesChicken & PoultryHowToBBQRight.comHowToBBQRight.com Blog

One thing I’ve learned over the years about smoking poultry is that you need to do it with a higher heat for a shorter amount of time. This helps get the skin a nice, golden color… keep the meat moist… and create the best smoked turkey possible. I personally like to smoke my turkeys around 275 […]

November 20, 2012
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Smoking a Fresh Ham

Barbecue PorkBBQ QuestionsBBQ RecipesBBQ Tips

There is a difference between smoking a fresh ham (or a “green ham”)- which is going to give you something more like barbecue. And smoking a cured ham – which is going to give you a more traditional Thanksgiving “Ham”. But if you want to smoke a fresh ham, I cook it just like I cook […]

November 16, 2012
season a beef brisket
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Seasoning a Brisket

Barbecue BeefBBQ RecipesCompetition BBQHowToBBQRight.comHowToBBQRight.com Blog

When cooked right, brisket is probably my favorite KCBS competition meats. And this year, I’ve gotten my technique and flavors down. Landed in the top 10 pretty much every time I’ve cooked. It’s good stuff… But I had someone ask me this week how I season my brisket before putting it on the smoker. And I’m happy to share… After […]

November 14, 2012
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Curing My Own Bacon

BBQ RecipesBBQ Tips

Curing and smoking a fresh side of bacon is on my to do list for the next few weeks. I like to use a maple brown sugar cure and soak the fresh pork belly for 4 days. Once it comes out of the brine it needs to to sit and air dry for 30-45 minutes. […]

November 13, 2012
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Smoked Turkey Legs

BBQ RecipesBBQ TipsChicken & PoultryHowToBBQRight.comHowToBBQRight.com Blog

I had a request for this recipe not too long ago, and since everyone’s mind is on Turkey this time of year, I thought it was a perfect time to share it. Smoked Turkey legs are quick and easy to prepare plus they’re inexpensive. You’ve probably seen them for sale at fairs, carnivals, or even […]

November 9, 2012