The Marinade Another Saturday, time to smoke something. I decided not to tackle anything too tough today, so I purchased some chicken thighs and some Italian sausages. This time I marinated for 4 hours in teriyaki, soy sauce, lime juice, and garlic. I then hit it with my standard seasonings — garlic powder, pepper, onion…
Author: backyardsmoking
Smoke free Pico / Salsa
I have been making my own fresh pico de gallo for a couple of years at this point and figured I would share the recipe. I typically make it once a week and we eat it with chips or on eggs or vegetables. I prefer Roma tomatoes as the base. I typically use 6 decent…
The Tequila-Lime Chicken Marinade — Three Weeks of Getting It Right
Where It Started The first version of this wasn’t even about chicken specifically — I was smoking a pork loin and some chicken thighs together and wanted to try something other than my usual paprika/garlic/onion powder rub. I mixed up a marinade of tequila, lime juice, garlic, and cilantro, split it into separate containers for…
Turkey — Fowl or Fail? (Smoking Just the Breast)
Why Just the Breast I decided to smoke a turkey on Sunday. I’ve smoked whole turkeys five or six times in the past and they always turned out good. This time, I decided to smoke just the breast. I purchased the frozen product a couple of days in advance, and thought it had thawed completely,…
What Is the Minion Method for Smoking? (18+ Hour Pork Butt Example)
The Minion Method is a way of loading a charcoal smoker so it burns slowly and steadily for many hours without constantly tending the fire or repeatedly adding fresh charcoal. Instead of lighting all your charcoal at once, you fill the chamber almost completely with unlit charcoal, then add a smaller amount of already-lit coals…
I’m a Joker…I’m a Midnight Smoker: My First Brisket
Brisket used to scare me — the cost of the product and the amount of time needed to cook one felt like a real risk/reward proposition. And yes, my name really is Steve Miller, so the title was inevitable. I’ve since conquered that fear, helped along by the price coming down and by getting a…
Presto changeo Corned Beef becomes Pastrami
If you want to make pastrami the easy way, mark your calendar for the week after St. Patrick’s Day. That’s when grocery stores are drowning in leftover corned beef and desperate to clear it out — I’ve grabbed packaged corned beef on closeout for a fraction of the regular price, which makes this one of…