Simple Reverse Seared Smoked Prime Rib Technique
On the Multi-Functional Good-One Smoker/Grill
Prime rib is and perhaps always will be the king of holiday roasts. There is nothing so primal, so celebratory, so downright majestic as a hunk of well-marbled beef, served medium rare with or without the bone, with a crackling, well-charred exterior.
Posted by: Kelly Gray
Smoked Paddle-fish Recipe on the Good-One Smoker/Grill
Paddle fish are a cousin to sturgeon and are also known as spoonbill, spoonbill cat and shovel nose cat. Paddle fish seldom bite a baited hook, but on occasion are “snagged” accidentally by anglers using treble hooks.
Spoonbill is a great tasting fish – as long as you clean it right. A fish under 65 pounds is the best tasting; smaller even better.
If you only keep the ones under 10 pounds, you usually do not have ...
Continue Reading →Posted by: Kelly Gray
Spicy Grilled Shrimp on the Good-One Smoker/Grill
Serves 6
Ingredients
Cooking Directions
Posted by: Kelly Gray
Slow Smoked Salmon on the Good-One Smokers
INGREDIENTS
PREPARATION
Posted by: Kelly Gray
Home Made Smoked Corned Beef Brisket
Step 1: The Brine –
2- Quarts of water
2- Cups of Morton’s Tender Quick
¾ cups of brown sugar
1/3 Cup of Three Little Pig’s Memphis BBQ rub
1 TBL spoon of Cinnamon
2 teaspoons of peppercorns
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Posted by: Kelly Gray
Pork Belly “Burn’t Ends”
Step 1: The Brine –
2-Quarts of water
1/2-Cup of Morton’s Tender Quick
1-Cup of brown sugar
1-Cup of Three Little Pig’s Touch of BBQ Cherry rub
1-Cup of Three Little Pig’s Competition BBQ Sauce
1-Cup of Molasses
Heat the water with Tender Quick, sugar and all the other spices. Cook over medium heat, stirring constantly, until the ...
Continue Reading →Here is a Video Review of the Good-One Open Range Smoker/Grills from Amazing Ribs.com
Click Here for the Video Review of the Open Range Smoker. 
Texas-Style Beef Short Rib Recipe
(Brisket on a Stick)
On the Good-One Smoker
Posted by: Kelly Gray
The Science of Smoking Turkey
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 ...
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Ingredients
Preparation
Prepare the butter mixture: