Smoked Chicken, the Alternative to Thanksgiving Turkey – Photos & Food October 2, 2016 by: Nelson Cardoso Thanksgiving…Why turkey? It’s that time of the year…all the grocery stores have their open freezers jam-packed full of frozen turkeys and butchers are promoting free range fresh turkeys. Personally, I think it’s awesome! I love turkey! As a matter-of-fact,… read more
Smoked Burgers with Balsamic Glaze – Photos & Food October 1, 2016 by: Nelson Cardoso It’s been a while! Hi everyone, it’s been quiet at Photos & Food for the past week. You know how it is…you plan a ton of stuff and then life gets in the way. Fortunately it’s all good life stuff so… read more
Canadian ‘Que – Hearth & Home September 21, 2016 by Lisa Readie Mayer Despite (because of?) the country’s economic turmoil, interest in barbecuing remains high and is stoking sales. If you’ve read the financial pages in the past year, you’ve likely seen some dire headlines about the Canadian economy (“It’s Official: Canada is in a Recession” – Business… read more
Bradley Smoker Carving Kit – The Black Peppercorn by: Steve Cylka I love accessories for my smokers and grills and the new Bradley Smoker Carving Kit is one of my new favorites. This kit comes with an 8″ butcher knife, carving fork, 2 stage sharpening tool, and digital thermometer. Each of these tools are something… Read… read more
A Recipe for Smoked Grouse Crostini Appetizers – Outdoor Life August 31, 2016 by: Krissie Mason August 12 – also called “The Glorious Twelfth” in Great Britain – was the official start of red grouse season in the UK. Though I didn’t know it at the time, while armies of tweed-clad ladies and gents were walking… read more
A Quick Recipe for Smoked Ruffed Grouse Breast – Outdoor Life August 25, 2016 by: Krissie Mason Unlike many wild game cooks, I am behind the times when it comes to smoking meats. Mostly because I thought only a wood log burning, welded steel behemoth from Texas could produce the slobbery delicious results that would satisfy… read more
Smoked Azores Linguica (Azores Pork Sausage) – Photos & Food August 6, 2016 by: Nelson Cardoso Hi everyone, Nelson here today. During the last few days my parents were here, my mom shared with me another recipe that I’d been wanting to try for a long time, linguiça. Linguiça [sounds like lee-n(nasal n)-gweesa] is a type of sausage.… read more
The Best Pulled Pork Recipe – The Inspired Home August 5, 2016 by: Chef Billy Parisi There is nothing, I mean nothing, more glorious than the smell of pork smoking. This recipe for smoked pull pork is sure to be your new favorite. It’s such a salivating smell and almost gives off hints of unami in… read more
This Potato Salad Proves That You Should Be Smoking Vegetables – Food 52 August 4, 2016 by: Samantha Weiss Hills When smoking comes to mind, it’s most likely that you think of meat and fish – smoked salmon, smoked brisket, smoked trout, the list goes on. Whether it’s sliced thin and laid out on a board, or… read more
Tested: Just How Smart Is The Bradley Smart Smoker? – Food Republic July 26, 2016 by: Kaitlyn Thornton I’m not sure what the current hottest food craze is – pickling, souping, sausage-it-yourself?- but I do know one cuisine that never goes out of style: barbecue. Romantic visions of the South and well-worn, homemade barrel smokers with… read more
The High-Tech Secret to Perfect Smoked Brisket and Ribs – The Wall Street Journal July 13, 2016 by Sal Vaglica AT FIRST GLANCE, the age-old art of barbecuing doesn’t seem that complicated. Whether you’re preparing pork shoulder in the Carolinas, beef brisket in Texas or pork ribs in Memphis or Kansas City, the technique barely differs:… read more
Pork Spare Ribs Are Our Favorite to Smoke and to Eat – Gentleman at Home July 5, 2016 by: Gentleman at Home We live in Kansas City, Missouri. It’s important to get the Missouri-part correct. We grew up here. We spent some time elsewhere. Eventually we returned to Kansas City. We did not come back for… read more