Reverse seared Delmonico steak

acquire two pieces of steak, about 2 inches thick mix rosemary, parsley and garlic; add butter. rub with salt, pepper, garlic a few hours before  smoking smoke at 200-250 F, for about 70 minutes until meat reaches 125F internal temperature remove meat from smoker increase smoker temperature to 350-420F put a cast iron pan in…

Smoked turkey

15-pound spatchcocked turkey Brine based on No garlic, fresh rosemary and thyme. 1/2 salt as compared to the original recipe. Brined for 20 hours. Traeger Poultry Rub 4 hours @ ~225F (internal temperature 140F) and then 1 hour @ 350F (internal breast temperature 165F) Results: Another set of possible temperature combinations: spatchcocked 225F till…

Smoked Chicken (3)

Another attempt, based on Trager Rub, 4.5 hours at 250F Brine No garlic, dried rosemary and thyme. 1/2 salt as compared to the original recipe. Brined for 20 hours. Results Delicious  

Smoked sausage

Acquire raw sausage from a store. Cold-smoke overnight. Set smoker temperature to 225 F. Smoke for 2.5 hours. Make sure not to overheat as the sausage will become dry.  

Smoked bacon (in brine)

Ingredients Pork belly.  The more meat, the better. 3 pounds. Cane sugar. 3 oz. kosher salt. 1.5 oz. Prague salt. 1/4 teaspoon. Hot chili pepper. A pinch. water. 1 quart. Mix all the ingredients and put them in a plastic container. Keep pork belly in the brine for about a week. On the night before…

Smoked salmon

Smoked salmon recipe based on 

Brine – 6-8 hours

1 quart cool water
2 ounces kosher salt
1 cup brown sugar

Dry in fridge – overnight
Warm smoke

Keep smoke temperature between 100 and 180 F for 4 hours or until internal salmon temperature reaches 145 F


Baste with brown sugar mixed lemon juice and maple syrup.

Do not overheat

Cooked ham recipe by aunt Natalia

Ingredients 2 pounds of raw ham 1 ounce curing salt Brine 1/2 gallon of water 1/3 of a glass of plain salt mixed with the Vegeta seasoning for meats 1 tablespoon of sugar 1/2 tablespoon of herbal pepper (cayenne pepper could be used as substitute) 1/2 tablespoon of black pepper 7 cloves of garlic 6…

Szynka według cioci Natalii

Składniki: 1 kg surowego mięsa od szynki 2 dkg soli do peklowania Zalewa do gotowania; 2 litry wody 1/3 szklanki soli zwykłej wymieszanej z przyprawą do mięs “Vegeta” 1 łyżka cukru 1/2 łyżki pieprzu ziołowego 1/2 łyżki pieprzu czarnego 7 ząbków czosnku 6 ziaren ziela angielskiego 3 liście laurowe2 łyżki oleju Wykonanie: Szynkę natrzeć solą…

Smoked Chicken

I brined  2 chickens for 1 day and then smoked them for 4 hours @ 225F. Brine recipe based on : The improved brine solution (for 2 chickens) 2 gal. of cold water 1.5 cup  of (kosher) salt 6 oz.  sugar (brown or white) 2 large carrots, peeled and cut into pieces 2 medium onions,…