Best Barbeque Cooking Blog

Posts Tagged ‘smoker’

Nothing better than an Open-Fire Stew whether it’s venison, beef, lamb, pork, rabbit, squirrel, or roadkill. The BBQ Pit Boys show how easy it is to do using some old-time techniques.

Duration : 0:16:58

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Purchase your Sam’s Smoker Pro here!
http://www.bbqguys.com/item_item_10284.html

In this video we give you a detailed demonstration of a Sams Smoker Pro. We highlight the features of this particular product, and show you exactly how this item performs by cooking up some of your favorites. Great for smoking ribs and much more.

You can see more informative videos at www.bbqguys.com

Duration : 0:3:55

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Good Friends, good Music, and good Food! That’s what Good Livin’ is all about. To all our loyal friends and subscribers -thanks for your many kind words and support! -BBQ Pit Boys……Music: “Barbecue Shoes” by Blue House with the Rent To Own Horns. Check them out!

Duration : 0:4:8

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Hungry for some Ribs? Then Barbecue competition style loin back Pork Ribs “low and slow” on a simple backyard smoker. It’s real easy to do as shown by the BBQ Pit Boys.

Add your favorite dry rub and barbecue sauce and you’ll be contending for the “Best Ribs” trophy at your next BBQ!

You can print out this BBQ Pit Boys recipe at http://www.BBQPitBoys.com

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Duration : 0:6:46

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This smoker is For Sale on EBAY here is the link

http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=200387954655&ssPageName=STRK:MESELX:IT

Duration : 0:4:33

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This smoker is for sale on Ebay here is a link to the listing
http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=200387954655&ssPageName=STRK:MESELX:IT

Duration : 0:3:23

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Love Pulled Pork Sandwiches? Try this easy to do recipe for real Barbecue Pulled Pork, all done on a simple backyard BBQ smoker.

All you need for this Pulled Pork Barbecue is 8-10lbs. of Boston Butt, also known as Pork Shoulder, and your favorite Dry Rub and Barbecue sauce.

After trimming off the excess fat, and lightly coating the pork with dry rub, smoke the Butt low and slow at 225f-275f for about 12 hours on your backyard Smoker.

When the internal temp. of the meat reaches around 175f-195f, remove from the fire and wrap it in plastic wrap or foil for about 45 minutes to an hour so that it can rest -allowing the delicate flavor and juices to permeate the meat.

Shred as shown, and enjoy!
-BBQ Pit Boys

You can print out this BBQ Pit Boys recipe at http://www.BarbecueWeb.com

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Duration : 0:8:25

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Pork Bacon addicts, rejoice! A “Low and Slow” Stuffed and Bacon wrapped Ground Pork loaf is easy to do, as shown by one of the Pit Boys!

Duration : 0:13:1

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