Smoked Turkey

Over the past few years, smoking turkeys have been the preferred method of cooking the Thanksgiving turkey. The subtle smoke from the fruitwood use penetrates through the turkey and takes the taste of the turkey to the next level. I generally add a few chunks of cherry wood, but applewood works great too.To make the … Continue reading Smoked Turkey

Braised Pork Ribs and Shrimp with Quail Eggs (Suon Tom Ram Man)

I couldn’t decide on the protein braised dish I wanted to pair with the Stir-fried Water Spinach with Garlic last night, so I decided to add shrimp to my braised pork ribs and quail eggs recipe for some epic surf and turf action with all the protein hanging out in the pool of braising liquid … Continue reading Braised Pork Ribs and Shrimp with Quail Eggs (Suon Tom Ram Man)

Smoked Beef Brisket

In 2015, I was so inspired after reading Aaron Franklin's book, Franklin Barbecue: A Meat-Smoking Manifesto, that when I smoke brisket, I will religiously follow Aaron Franklin's simple Texas style seasoning and smoking techniques to smoke the brisket.  IT'S AMAZING! To date, my longest cook is this beautiful, juicy, and beefy Smoked Brisket.  It is … Continue reading Smoked Beef Brisket

No Limit Azn Smoked Ribs

We love ribs and wanted to give it the Asian treatment with these No Limit Azn smoked ribs. Ingredients: Ribs Ingredients 1 Full Rack Pork St. Louis Ribs (About 3 Pounds) 1.5 teaspoons kosher salt 1 teaspoon granulated garlic 1/2 teaspoon black pepper 1 tablespoon soy sauce No Limit Azn BBQ Sauce Ingredients 1 cup … Continue reading No Limit Azn Smoked Ribs