Archive for 'Chris Marks'

The Science of Cooking Turkey

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The Science of Smoking Turkey 

Turkey Open rangge 2

Have you ever cooked a perfect turkey? Were the breasts moist and tender and the leg completely cooked? Chances are, not always. Why is it so hard to get the dark meat cooked perfectly without over cooking the white meat? The reason is that a turkey is actually two distinctly different kinds ...

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Smoker Lobster Tail Recipe on the Good-One Smoker

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Lobster

 

Ingredients

  • (1) 6-7 oz. Maine lobster tail
  • 1/2 cup melted butter
  • 1 Tablespoons lemon juice
  • 1 large clove fresh garlic (minced)
  • ¼ teaspoon of Three Little Pigs Championship Rub

 

Preparation

 Prepare the butter mixture:

  1. Mix the butter, lemon juice, minced garlic, and TLP rub together. Separate this into two bowls. One-half for brushing on before and during smoking, and one-half reserved for dipping while eating. Set both aside.

Prepare the ...

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Smoked Scotch Eggs on the Good-One Smoker

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smoked scotch eggs

Smoked Scotch Eggs

Ingredients: Scotch Eggs

Ingredients: Scotch Eggs

  • 8 hardboiled eggs, peeled
  • 2 lbs. sausage of your choice (I prefer mild Italian)
  • 8 strips of thick sliced bacon
  • 1/3 cup of Three Little Pig’s All Purpose Rub
  • 8 Popsicle sticks, soaked in water for 30 minutes

 

Directions: Scotch Eggs

Boil and peel your eggs and set them aside.  Mix TLP All-Purpose rubs into sausage, than divide your sausage ...

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Cold Weather Smoking with the Good-One Smokers

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Temperature: The first thing to imagine is the temperature difference. On a nice warm summer day you might find that your smoker, sitting in the sun, has an internal temperature around 100 degrees F. without a fire in it. If your target temperature is 225 degrees F. then you need a fire that will increase in smoker temperature by 125 degrees F. If, on the other hand it is a cold, overcast day the internal temperature of your smoker could be ...

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Smoked Goose/Duck on the Good-One Smoker/Grill

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 Smoked Goose/Duck  on the Good-One Smoker/Grill 

 Smoked  Goose and duck on A Good-One Heritage BBQ Oven with USA made  Good-One lump charcoal with Cherry flavor wood.

Prepped with Olive Oil and the Rub was Three Little Pig’s Memphis Rub

The Goose was smoked for 3 hours at 250 degrees or an internal temperature of 150 in the breast.

Beware the Goose and duck are all dark/red  meat including the breast and has a very beef type texture once sliced.
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Simple Good-One Smoker Cleaning Tips.

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Cleaning the outside of the Generation 3 smokers with the Weber BBQ Exterior Grill cleaner. With the new powder coat on the current smokers, just wipe down with a paper towel or soft cloth after each cook.

“Don’t use this cleaner on the non-powder coat smokers.”Smoker Maint Clean

 

 

 

 

 

 

 

 

 

 

A simple clean out method for The Open Range Smoker/Patio Jr ...

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Scotch Jalapeño’s –Armadillo Eggs on the Good-One Smoker

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Scotch Jalapeño’s –Armadillo Eggs

Armadillio Eggs1

 

Preparation and ingredients  

 

Armadillio Eggs

Ingredients: (this list is for 2 pounds of sausage or 8 Armadillo Eggs)

1 lb. bulk breakfast sausage

1 lb. bulk Hot Italian sausage

8 Jalapenos (about thumb size)

½ Cup if Three Little Pig’s Championship Rub

Jalapeno Cream Cheese

Cheddar ...

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The Science of Cooking Turkey

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Open Range Turkeys

 

Click here for Turkey information

The Science of Cooking Turkey Rev1 

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Generation 3 Open Range/Patio Jr Features

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New Gen 3 OpenRange Patio Jr features

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Smoking Salmon Tutorial on a Good-One Smoker Grill

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Smoked Salmon

Click On Link Below:

Smoking Salmon Tutorial on a Good Smoker

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