Ingredient List: ½ bottle — Soy Vay Teriyaki 6 cloves — Garlic crushed or minced 2 Tbsp — fresh ginger finely minced 1 pkg — SAMBOL® Tenderloin ends / precut 1 pkg — KayCee® Smoked Polish Sausage / cut to 1¼″ long 1 ea — Vacuvin and FireWire® SS Flexible Grilling Skewers Dust finished skewers with: Steven Raichlen’s 5 Spice Rub. Instruction: Soak 5 6″ bamboo skewers @ […]
Ingredient List: 1 — Nature Well ½ size Rib Eye “Prime Rib” 3 Tbsp — Herb It Up Seasoned Oil 3 oz — Old World Mediterranean Seasoning 7 oz — Old World Steak Seasoning 1/2 bottle — Leslie Elizabeth Cherry Chipotle Glaze 1/2 bottle — Nielsen – Massey Pure Coffee Extract 1/2 bottle — Your Favorite Lager 4–6 — chunks Cherry Wood Instruction: Take well chilled “Prime Rib” and Trim […]
Ingredient List: Certified Hereford® “Boneless Rib Eye” 3 Tbsp — Orange Crate Roast Beef Rub 2 Tbsp — SN’F® Seasoned Pepper 2 Tbsp — Vilux Grape Seed Oil 4 Tbsp — Fine Ground Espresso 1 pkg — Demi-Glace, Demi-Glace Gold® 1–2 — chunks Cherry Wood Fresh Ground Horseradish Instruction: Take well chilled “Rib Eye” and Trim any excess surface fat coat off the sides. Coat the “Rib Eye” […]
A Cut Above-Natural Meats, Beelers-Heluka Spiral Cut Ham RUB; Andy Roo’s Stuff w/No Salt GLAZE; Drop Dead Amaretto Cherry and Jalapeno Saus — Blended smooth Combine one part Pecan and two parts Oak wood. Smoker Directions: Lay the Beeler’s Ham on its side and Fan the spirals open, then dust lightly with the Andy Roo’s Stuff seasoning, […]
Ingredient List: 1 — Boneless ribeye roast (4 lb roast for this recipe) 1 — John Henrys Old Stockyard Steak Seasoning 1 — Grapeseed oil 3–4 — Hickory wood chunks Internal Temperature Cooking Guide (Plus 10 minute rest time): Rare: 110°F (final temp about 120°F) Medium/Rare: 125°F (final temp about 135°F) Medium: 130°F (final temp about 145°F) Items available at Smoke N’ Fire. […]
Ingredient List: Boneless Rib Eye 3 Tbsp — Sauce Goddess® Super Chunk Rub 1 Tbsp — SN’F® Seasoned Pepper 2 Tbsp — Vilux Grape Seed Oil 3 Tbsp — Fire & Flavor Coffee Rub 1 pkg. — Demi-Glace, Demi-Glace Gold® 1–2 — chunks Cherry Wood Fresh Ground Horseradish Instruction: Take well chilled “Rib Eye” and Trim any excess surface fat coat off the sides. Coat the […]
Ingredient List: 2 — Whole Chickens 3 Tbsp — Herb It Up Seasoned Oil or Spice It Up Seasoned Oil 3 oz — Raichlen’s Island Rub 1 — Raichlen’s Beer Can Chicken Roaster ½ can — cola of your choice 3 oz — Pineapple juice 4–6 — chunks Apple Wood Instruction: Coat the “Chicken” lightly with Oil of Choice and then a light to medium coat of […]
Ingredient List: 6–8 — Boneless Skinless Chicken Tenderloins, well chilled 3 Tbsp — Grapeseed Oil 3 oz — DL Jardine’s Fajitas Seasoning 1 bottle — DL Jardine’s Fajita Marinade 1 bottle — DL Jardine’s Chik’n Lik’n Glaze Jaccard Tenderizer and Vacuvin Marinater Instruction: In the Vacuvin empty the Fajita Marinade. Trim off any excess fat and tendon. Then on the bone side of the chicken tenderloin, […]
Ingredient List: 3–6 — Farmland 1-1/2″ thick Center Cut Pork Rib Chops, well chilled 2–3 Tbsp — LuLu’s Sage Rub 1 pkg — Poultry Perfect Apple Sage Brine 3 Tbsp — Grapeseed Oil 1 — Jaccard 1 — Vacuvin Instruction: In the Vacuvin mix the Brine as directed, the flavor intensifies the longer it rests. Take the chilled Chops and trim off any excess fat from meat. Use […]
Ingredient List: 1 — Shank End Ham 3 oz — Rib Stars Chicken Rub 1 bottle — Dr Pete’s Praline Mustard Glaze 3 Tbsp — Grape Seed Oil ½ can — Lager 4–6 — chunks Cherry Wood Instruction: Take well chilled Ham and trim 90–98% of the fat coat and surface skin off all surfaces. Inject the ham with a mixture of ½ bottle Dr Pete’s Praline Mustard […]
