BBQ Recipes Grilling, Santa Maria Style Recipes and Smoking Meat Recipes
in HD Video - How to Smoke meat - Yoder
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if you like BBQ!
Scottsdale by Arizona
BBQ Outfitters
This BBQ recipe site is and will remain a free site. However, donations are accepted and
greatly appreciated.
Currently Accepting donations in support of our troop. I'm sending
Smoked Meats to Kandahar Afghanistan as a moral booster for our troops.
All donations will go to sending quality smoked meats to our troops. Those who donate I'm sure will get a rebound of
good Karma.
Thank You.&
SmokingPit BBQ Pellet of ChoiceBring your &A& game to BBQ with Bear
Mountain BBQ Pellts
Things BBQ
See their line of Quality Smokers, Grills, Accessories, Cookware and Fuels
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Smoke it and they
will come!
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like what you have tried off this site, please send me your
comments. I'm interested in what you think about my smoking meats
recipes and site content. If there is a specific recipe you feel is over
the top and others should try it, let me know and I'll post your
comments on the comments page.
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Great BBQ & Grilling Recipes
with step by step instructions and instructional videos in HD. Smoking
& Grilling
information, tips and techniques. Within this site, all barbecue,
grilling and Santa Maria Style (Argentine)
recipes are planned and executed& for maximum flavor, texture
and all are very easy to follow. My BBQ recipes contain step by
step text guidance, multiple photos and HD instructions
throughout the cook. All aspects of the cook will be easily
understood and replicable.
I truly hope you enjoy my diverse and detailed selection of
BBQ recipes.
Outdoor Cooking at it's best!&
Multi-Media OutdoorCooking
in HD Video.
Offset Wood
Smoker CooksSanta Maria Style Wood Grill CooksWood
Pellet Smoker/Grill CooksCold Smoking Cooks
Now cooking on Cast Iron!
Wok, Skillet, Griddle and Dutch
Oven cooking.
I have expanding
BBQ recipes and cooking styles to include Santa Maria Style Cooking. Recipes & Video
beginning in March.
With this I'd
like to introduce my new sponsor.
The Scottsdale Santa
Maria style wood fired pit.
out the progress and find out what I think and what I run into
during the seasoning and then the cooking on this new pit.
Tatonka Dust
My #1 choice for beef.
We have two new Winners!
here folks!
Hunky &Hot Ass Whang& Rub!You seen the first review here. This was the 1st and only sample
released to the public as of the date of this review. The product will soon be available but is
not at this time. This is an amazing rub to say the least.
Dry Aged Steaks
This is one of my favorite BBQ recipes. Dry aged
beef rocks! Watch as I take you through the process of dry aging
Strip Loin steaks for 30 days. The results are equivalent texture
and flavor of high end steak houses.
A-MAZE-N-TUBE-SMOKER
The best bang for your buck in BBQ!
We have two drawing
winner! See who won
See who won!
Search this
You have found your way to
my Smoking meats, BBQ recipe and outdoor cooking site. I'm Rob Green of Tacoma
Washington and have put together a multi media rich site aimed at
sharing barbecue recipes, tips and techniques. There are many sites
providing BBQ recipe information but this site is designed to bring
smoking meats,& grilling, Cast iron cooking and barbecue techniques and
other recipes to you in high
quality videos. Each video is shot in HD and shows each smoke from
start to finish. The content of this site will be an ever growing
multimedia library of all my smoking meat recipes, BBQ recipes and grilling recipes. This
site also contains smoking and grilling tips, techniques,
information and fun related YouTube streaming content. Here all the
smoking meats and grilling is done low and slow over wood or wood pellet
fire. The cookers used in my BBQ videos are a Yoder YS640 Pellet
cooker, Yoder Wichita Offset stick burner and a Arizona BBQ
Outfitters Scottsdale Santa Maria style wood pit.& This site offer
in-depth information on recipes, tips, techniques and video to help
you expand your cooking experience. For
the most part, the information is universal and can be used for any
smoker or grill. The
smoking meat recipe videos supporting this sites recipe pages are produced and property
.& All barbecue & smoking meat recipes have ingredients, instructions
and a how to video to give you details on how to prepare, and smoke
meats. Take smoking meats and BBQ to the next level. Navigating this site is simple, just click
the recipes link in the main menu. Scroll through the list of
smoking meats recipes. Find the recipes your interested in then click on Hambone
the pig on the right and he will open up the recipe page containing
the ingredients, preparation, photos and a step by step streaming
video of the entire process. Want to return? just hit the back
button in your browser or click the navigation link back to my main
BBQ page. On this main page you will find smoker recipes and
related barbecue content. Check out my
latest smokes in the featured smoke section below. See a
recipe you like? Click on the rack of ribs located to the bottom
right of each recipe. This will take you to the recipe page with
preparation information, pictures and the start to end HD video of
the smoke. Happy browsing my smoked meat recipes and may the &Thin Blue
Smoke& be with you.
New to smoking meats or looking for out of
the box ideas? You've come to the right place. I'm always
researching new and different BBQ recipes, tips and techniques. I spend
allot time in smoker and BBQ related forums, compiling the
useful information to share with others on the journey to achieve the
ultimate in smoked meats. If it can be smoked, it will and you will
find it here. Nothing but great smoking, grilling & barbecue recipes. I plan on posting new
smoking recipes a couple times a
week as time permits.& Every recipe will have a
step by step instructional video. I won't just tell you, I'll show
you how I prepare and smoke meats in HD video! Get your popcorn and kick back and
enjoy the show!
The following
are featured smoked meats, BBQ recipes and grilling recipes, some of which may be recipes and or
some video footage of my latest smokes. All recipes will
have Peppy the Hot Jalapeno present to take you to the
recipe page. Just click on Peppy and your of to great
smoked barbecue.
Sausage Quesadilla
Turkey sausage quesadilla is a game day
favorite of mine. Fresh sweet onion and
green bell pepper sautéed in extra virgin
olive oil. Turkey sausage pan fried over a
wood fire. Two layers of Colby Jack cheese,
sausage, onion, pepper, Pico De Gallo,
seasoning and La Victoria Salsa Brava hot
sauce all wrapped by low carb wrap. Cooked
indirectly using a wood fire. The wrap is
crispy and the insides are hot and oozing
with a nice flavor only a wood fire can
Parmesan Chicken Tenders
Simple yet delicious! Boneless chicken
breast coated with a savory mixture of
shredded Kraft Parmesan cheese, Johnny's
Seasoning, Garlic powder, Coarse ground
black pepper and sage. Slow cooked with
Alder smoke until golden brown. The end
result is Savory, moist, tender and
delicious chicken!.
Beef Chuck Cross Rib Roast
Great flavor doesn't always require allot of
preparation. Boneless beef chuck cross rib
roast seasoned with coarse sea salt, coarse
ground black pepper and rosemary slow cooked
using Bear Mountain Cascade Alder pellets.
Basted with a savory butter sauce made up of
butter, salt, pepper, rosemary and sage. End
result is a super moist and savory beef
Rosemary Chicken
Kick your chicken up with a lemon citrus
twist. To add to we have Rosemary, Thyme,
garlic, sea salt and pepper. All these
flavors come together for an amazing flavor
combination and a super moist bird. Easy to
prepare and full of flavor. Chicken doesn't
get any better.
Fried Steak & Gravy
Comfort food doesn't get any better than
country fried steak with a buttermilk
batter. Large portions of cubed steak
seasoned with Mad Hunky Hot Ass Whang (a
spicy rub) then coated with flour, dredged
in a buttermilk batter then into the flour
again. Fried in a 15& cast iron skillet over
lump charcoal. Covered in an amazing thick
white gravy. This is a must try recipe!
Tri Tip Marsala
Beef Tri Tip roast seasoned in pepper, salt,
garlic and rosemary slow cooked with Bear
Mountain Hickory pellets on the Yoder YS640.
This tender cut of beef is then covered in a
savory beef & mushroom Marsala wine sauce.
The flavors are amazing!
Shrimp Taco's
1 1/2 pounds of large shrimp Sautéed with
mushrooms, green onion and fresh garlic in a
Cajun butter sauce. Piled on a bed of pico
de gallo on top of a soft taco shell. Cooked
in a black iron skillet over a wood fire in
the Scottsdale Santa Maria style Grill.
2 Great Tips for Beginners!
Folks, if you are looking for a BBQ sauce
that breaks the BBQ Sauce mold look no further.
currently 4 sauce flavors in it's line up that range from no
heat (Original) to what the average person would consider
smoking hot (Trinity). You chili heads will find their
hottest sauce Trinity as well as the Scorpion sauce to have
a nice kick of heat.& These sauces are great for
dipping or used in cooking. I love the Scorpion sauce on
whole smoked chicken and the Trinity is great on wings. Holy
Smoke is a nice fit for burgers and smokes sausage. The kids
that don't go for the heat love the Original and the Holy
Smoke. Motor City BBQ has a sauce for everyone. Give them a
try and tell them Rob
sent you. You will
experience great customer service and fast shipping. Enjoy!
Hunky Meats Rub & Poultry Brine
Exciting news! Mad
Hunky products are now available at All things BBQ! Visit
and get your Mad Hunky products at a low price
on Mad Hunky Meats Rub & Poultry
Brine and find out why I believe I'm now a hard core brining
guy when it comes to poultry!
Open the package of
this poultry brine and the smell will take you back to your
mom's kitchen as the Thanksgiving Dinner is being cooked.
The flavor and smell is wonderful. The cost and ease of use
is amazing!
The Stall - Myth busted!
We all experience the stall when
slow cooking large cuts of meat. For folks new to slow cooking this
can be a horrific experience as they crank up their cookers, check
their Thermometers etc. We have heard many explanations as to why
but now a physics guru explains why. This is a great read and I
highly recommend it to all.
Brine your Turkey in
for 12 – 14
&hours. You can reduce the amount of brine used by brining in a
Ziploc XX-Large storage bag and squeezing the air out and zip
sealing it. Once brined, rinse and pat dry with paper towels. In a
mixing Bowl combine 1 stick unsalted butter, 4 twigs of Rosemary
peeled and chopped.
tsp Thyme, 4 cloves garlic chopped and a
little pepper. Whip it up into a whipped butter. Lift the skin of
the bird and pierce the membrane under the skin with your finger so
you can work the butter mixture under the skin. Work it all the way
down to the legs etc. On the outer skin apply a light coating of
extra virgin olive oil. Apply some coarse ground black pepper and
liberally coat with Mrs. Dash Garlic & Herb seasoning. Smoke @ 260
degrees until the internal temp reaches 170 degrees. Cook time is
about 30 minutes per pound. I recommend 12 to 14 lbs. birds and
doing two. &Do not mist the outside of the bird. This will ensure
the skin crisps up from the heat and oil.
The final product! Both turkeys were amazing to say the least.
Happy Thanksgiving folks!&&
first - I recommend turkeys smaller the 12 pounds when
cooking at 225-250 so they reach 140 degrees within 4 hours. If
you need more smoke two or three. We all love the leftovers
right? If you do smoke a larger bird you may consider doing so
at 350 degrees or increasing to 350 after 2 hours. For the same
reason, avoid stuffing the turkey as it will slow the time it
take to reach 140. Another reason to avoid stuffing is more
smoke can penetrate.Cook Time - I like to smoke the
turkey at a low temperature, between 225 and 250 degrees
preferably 230 degrees. At this temperature the turkey should
need at least 30 minutes per pound. Do the math and a 12 lbs.
bird will take a minimum of 6 hours so plan ahead. This is
another reason I like doing smaller Turkeys but two or three of
Always measure a Turkeys doneness using a meat thermometer. I
use a Maverick ET-73 with a remote display that sits in my
house. Very handy and this way I don't have to keep opening the
smoker door to check. Check the temperature in the thickest part
of the thigh and breast. The turkey is done when both readings
are 165 degrees or higher. I prefer a breast temperature of 168
degrees. Once you have removed the Turkey from the smoker, let
it stand for 15 minutes as it will continue to cook and the
juices will redistribute. This should make for a flavorful and
juicy bird like no other.
Tell me what
you think...
I'm always interested in
what you think of this site and content within. Or what's smoking in
your smoker. Share your recipes that's makes your smoking a great
success. Send me an
and I will post your comments
on my comments page.
The Yoder YS640
Click Image to see larger Image.
Well folks I have been cooking on Yoder Smokers YS640
pellet smoker & grill for well over two years now. I cook on
this thing several time a week and some times more. The
YS640 has been a cooking machine to say the least, I have
not had a bad cook yet. Temps are very consistent and you
have got to love a cooker that will run like it has an auto
pilot. If you have watched my videos you will see I have
taken on most types of cooking.
Smoking (low temp Jerky)
Slow Smoking (BBQ)
High Temp Grilling
Griddle Cooking
Cast Iron Wok Cooking
Cast Iron Skillet
Baking (Deserts to Pizza)
This cooker does it all. Best of all the YS640 is
extremely rugged. A cooker you can count on!
All Things BBQ -
Yoder Smokers Precision Heating &
Quality Build&
it comes to precision heating and quality build, I suggest you look
around and& then take a good look at Yoder smokers. Don Cary is
the owner of
the builder of Yoder Smokers. Recently I have had the pleasure of
working with Don and his team. Not only was I
impressed with their drive to ensure customer satisfaction but they
are deeply committed to building the highest quality smokers and yet
affordable. It doesn't matter where you live in the US. All Things
BBQ is postured to provide the best pricing & shipping and will have
your new smoker on your deck in no time. I had a 400 lbs. Whole Hog
cooker in my drive way in about 6 days! I have since received a
Yoder YS640 and couldn't be happier with the quality of the product
and the service. Don't let distance deter you from purchasing
quality products. Give them a call and see for yourself. These are
attributes that are slowly slipping away these days. And just look
at this smoker to the left. It would look damn good on your patio
now wouldn't it? Speaking of quality, how about their 10 year
burnout warranty on pellet smokers bodies? You don't see a warranty like this too often these
Gas Grills, backyard smokers, Competition
and New Pellet Smokers!
owner - operator
All Things BBQ
615 W. Douglas
Wichita, KS 67213
316.440.3950
looking for anything from gas grills, back yard smokers to full on
competition or catering rigs,& All Things BBQ has
it! Not only do they have it but some of the best prices I have
seen. All Things BBQ is owned and operated by Don Cary
and they are located in Wichita Kansas. If your looking for a great deal
on a smoker or grill check out their Yoder line. I have a buddy who
cooks on a Yoder stick burner and swears by them.&& I
personally have been cooking for over a month on the new
Yoder YS640 wood pellet fired pit. I have over 20 smokes on
it and just love the thing. Read my
All Things BBQ a call or email and tell them Rob from
Watch my new how to Cold smoke video!
Watch the end to end process in HD video and pick up some tips on
cold smoke generators, food preparation and cold smoking in general.
Learn how to produce high quality smoked deli turkey, cheese and
nuts within 4 hours. My how to
What is the Smoke Ring and Why Is It There!
How to Get That Coveted Pink Ring With Your
by Joe Cordray
Slow cooked barbecue meats often exhibit a pink ring
around the outside edge of the product.
This pink ring may range from 1/8 inch to 1/2 inch thick. In beef
the ring is a reddish-pink and in pork, chicken and turkey it is
bright pink. This pink ring is often referred to as a &smoke ring&
and is considered a prized attribute in many barbecue meats,
especially barbecue beef briskets. Barbecue connoisseurs feel the
presence of a smoke ring indicates the item was slow smoked for a
long period of time. Occasionally consumers have mistakenly felt
that the pink color of the smoke ring meant the meat was
undercooked. To understand smoke ring formation you must first
understand muscle pigment. &
Cast Iron Cookware Care
Learn how to properly season and
care for your cast iron cookware. This easy to follow information
will extend the life of your cast iron cookware as well as improve
its performance.
Spicing it up with seasonings, spices
and rubs found healthier
by the American Journal of Clinical Nutrition 2010!
Results: Rosmarinic acid from oregano was monitored to
assess the effect of cooking on spice antioxidant content. Forty
percent (19 mg) of the added rosmarinic acid remained in the spiced
burger (SB) after cooking. There was a 71% reduction in the
malondialdehyde concentration (mean 6 SD: 0.52 6 0.02 lmol/250 g) in
the meat of the SBs compared with the malondialdehyde concentration
(1.79 6 0.17 lmol/250 g) in the meat of the control burgers (CBs).
The A-MAZE-N-SMOKER
Every now and then I run across a new product or design that is
so simple it's amazing. If you have not tried cold smoking or doing
so with this product I highly recommend it.
See what's smoking &&
is all about sharing BBQ recipes, grilling recipes, tips, tricks and techniques to preparing great
smoked meats and barbecue! There is nothing difficult about smoking
meats. Smoking meats can easily produce amazing results with proper
temperature (230 degrees), thin blue smoke and a good combination of
rubs, spices and wood. All the information you need to start smoking
meats is within this site. Good luck and may the thin blue smoke be
Recommended Links Custom Paint B
Yoder smokers are available in Washington
Tacoma, Washington&- United States (USA)
Recommended Links
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This site is a member of
a complete
The Smoke Ring -
A service ofOne Of The Hardest Drugs Of All To “Kick The Habit”…
Congratulations on getting help and finding out how to stop smoking!
This website came about when I realized I had achieved the impossible…..I finally quit smoking! I wanted to share everything I’d learned and the struggles I’d been through, in the hope that you will find a way to stop smoking too.
I encourage you to browse this website where you’ll find lots of helpful information about what smoking does to your body, why you should quit, what to expect when you quit, the good and the bad of quitting aids, plus much, much more…
I’m living proof that quitting IS possible…my cough has gone, the rattle in my chest has disappeared, I no longer smell like a dirty ashtray (so my wife tells me), I can walk up a hill without gasping for air, and the best part of all is that I can look forward to a longer, healthier life.
My Struggles and The Steps I Took Towards Quitting
(These are probably your struggles too!)
With the growing awareness of its health hazards I attempted to quit smoking on more than 20 occasions…a couple of times I succeeded for periods of up to 12 months. That was, until stress came into my life and the first thing I did was to reach for a cigarette. I also found that social drinking was another trigger particularly if others in the party smoked.
I was once told by a psychiatrist, (who I hoped would tell me how to stop smoking, but instead treated my habit without success), that tobacco is the hardest drug of all to “kick the habit”. He also told me that the addiction is more difficult to give away than heroin.
I’m sure you’ve heard or experienced it all before…and just because most of these methods didn’t work for me, it doesn’t mean they won’t work for you. Try everything until you find a quitting method that works, even if it means trying something more than once. Just don’t quit trying to quit.
My first attempt was to take up pipe smoking which not only made me smell really bad but the pipe tobacco made my mouth very dry and made my breath smell something terrible.
I tried Nicotine Patches after they were recommended by a family member who had . Not only did nicotine patches not work for me, they also gave me strange dreams during sleep.
I have tried
without success even though I know of several friends who successfully kicked the habit using these.
I got close to giving smoking away when I used Nicotine Inhalers, which are in the form of a cigarette. I’m sure the reason why I had some success with these was because they allowed me to do something with my hands, like holding a cigarette. These worked quite well for a while until the stress factor came around again.
My wife gave up smoking instantly after one session of hypnotherapy. Other friends have also found hypnotherapy to be a successful way of ‘kicking the habit’. So I went to the same hypnotherapist and after a two hour session, promptly went out and bought a new packet of cigarettes!
Low tar cigarettes were the next attempt at quitting. I thought I’d be able to “give up gradually.” These were a disaster for me as my consumption went from around 20 per day to over 40.
Next I used hand rolled tobacco making my own cigarettes with filters. The inconvenience of having to roll my own certainly reduced the number consumed in a day but didn’t help in giving it away totally.
Finally I consulted my medical practitioner for advice on how to stop smoking and he prescribed Chantix. Without a doubt this was the easiest transition for me in “kicking the habit”. Over a period of 4 weeks I had given up smoking cigarettes completely. I must say that I was very fortunate that I didn’t have any side effects while using this so-called ‘wonder’ drug. But Be Aware:
in some people.
A Malaysian business acquaintance who was a very heavy smoker, kicked the habit by using an electronic cigarette. The electronic cigarette was probably .
Recent Visitors Also Visited These Pages:
Recommended by the American Cancer Society…I found these very useful when I was quitting!
First, ask yourself why you want to quit?
Next, write down your response on a piece of paper, and take it with you everywhere.
Discard anything to do with smoking such as your cigarettes, lighters and ashtrays…put them in the garbage!
Switch your schedule – For example, take a walk or chew gum when you would normally smoke.
Take control - The urge to smoke will pass quickly:
Drink water
Find another activity to distract your mind
Take a few deep breaths
Anything that will take your mind away from cigarettes.
Substitutes – Keep one or more substitutes with you at all times…
Anything will do so long as it’s convenient
Make a list of all the good things that have happened since you quit:
No longer coughing up gunk
Breathing is easier
Breath doesn’t stink
Lower blood pressure
More energy
More money
Food tastes better
Etc…
As you can see, the process of learning how to stop smoking is multi-faceted and takes both time and discipline.
This is the one time in your life when you WANT to be a quitter!
What Next?
Most people who visit this website are looking for a way to quit smoking cigarettes and reduce their risk of falling victim to lung disease.
If that’s what you’re after, then I can highly recommend two products that I have personally used.
Miracet is the #1 selling natural product for relieving or eliminating withdrawal symptoms during and after quitting cigarettes.
Lung Detoxification is a complete holistic system that will very quickly help remove all the tar and poisons from your lungs…it is possibly one of the more successful systems for reversing lung damage ever developed.
I’ve used both these products and although they are very different, found them both to be a huge help while I was quitting cigarettes. You can find out more in my reviews:
(my personal favorite)
Apart from that, I encourage you to browse my website and bookmark it so you can visit again soon!
Thanks for visiting,
Top 3 Articles (voted by our visitors!) It turns out that the quitting smoking side effects are very diverse and plentiful. This means that…
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