Author
Author: Jim “Smokehouse” Daniels
Latest from this author
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Smoked Beef Cheeks — Barbacoa-Style Tacos
Collagen-dense beef cheeks smoked to 170°F, then braised in ancho-guajillo adobo to 205°F — unlocking full…
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Grilled Oysters with Bourbon Brown Butter
Live-fire grilled oysters finished with a Maillard-browned butter, bourbon, and cayenne. Ready in under 10 minutes…
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Spatchcocked Smoked Whole Turkey
Spatchcocked, dry-brined 48 hours, then smoked at 325°F over apple and cherry wood. Crispy skin, juicy…
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Smoked Queso Dip (Pellet Grill)
Velvety, smoky queso dip made on a pellet grill at 250°F. Velveeta’s sodium citrate keeps the…
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Grilled Pineapple with Tajín
Pineapple spears hit a 450°F grate for caramelization science: bromelain denatures, surface sugars hit 320°F, and…
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Lacto-Fermented Smoked Pepper Hot Sauce
Smoked Fresno and jalapeño peppers lacto-fermented in a 3.5% salt brine for 7 days, then blended…
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Smoked Prime Rib — Bone-In
A 3-bone prime rib dry-brined for 24 hours, smoked low-and-slow to 120°F, then seared at 500°F…
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Smoked Beef Short Ribs: The Low-and-Slow Collagen Conversion
Bone-in beef short ribs smoked at 250°F until the internal temp hits 205°F — where collagen…
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Smoked Chicken Lollipops
French-cut drumsticks smoked at 250°F, glazed, and finished to a lacquered 165°F. The exposed bone accelerates…
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Smoked Turkey Legs — State-Fair Style
State-fair smoked turkey legs: brined 24 hours in pink-cure salt for that signature hammy color, then…
