by Randal Byrd | Dec 12, 2017 | Lagniappe, Meat
(Instruction Booklet PDF – 2017) www.smokenator.com (Phone 888.205.1931) ________________________________________________________ LONG Cook Times – Set Up and Temperature Management A loaded Smokenator box will fuel a cook of about 6...
by Randal Byrd | Feb 28, 2016 | Meat
I heard this one on NPR. Today, I used 4.77 pounds country style ribs. Sprinkle with a generous amount of 5-spice. Place in the bottom of a cast iron dutch oven; cover with big jar of sour kraut. Then sprinkle with brown sugar. Cover and place in 350 oven. ...
by Randal Byrd | May 8, 2015 | Meat
I started with a boneless pork loin. This one was 4.85 lbs.Then, I sliced it about 3/4 to 1″ thick; and placed them on a rack. I put a fan on them to dry them out. Note: I’ve done the same thing with a Boston Butt; I just had to bone it out and then...
by Randal Byrd | Apr 2, 2015 | Meat
We’ve always loved to make up kabobs of pork, onions and peppers; seasoned with lemon juice, soy sauce, oregano, salt and pepper, and loads of garlic powder. Usually, I grill them up and then serve them with flour tortillas, rather than with Pita bread.Tonight I...
by Randal Byrd | Feb 14, 2015 | Meat, Veggies
I made up some spaghetti sauce out of turkey Italian sausage. At the last minute, Sherry said it was okay with her if we decide not to serve it over pasta. So – I added a bag of pre-rinsed spinach right at the very end. Then I cooked it just long enough to wilt...
