3/23/2026 – Loosely followed the recipe at South Chicago Packing 2026 for their Tallow Turkey. This is one of those “lessons learned” cooks. As there was loose ice in the center around the breast so put it into the smoker at … Continue reading
Tag Archives: Q’Journal
This smoke was like the one December 19, 2021 From the standpoint of temperatures and timing. Primarily that smoked ended well and the timing was right for taking some to the Carters before dinner. Bought a 18 lb. vac pack of … Continue reading
7/22/2025 – These grill chops were great. This recipe was inspired by Chef Billy Parisi here. His Mexican seasoning blend was also good and made a great marinade. Ingredients 1 Mexican spice blend recipe (see ingredients at the end of this … Continue reading
6/5/2025 – This is a slightly different process that worked very well in the smoker and with only thighs from a 10 piece tray. Past BBQ’s had a mixture of meats and not as clear a process for the thighs … Continue reading
5/3/2025 – Last week we bought an 8 lb. well trimmed pork butt from Rouse’s. Yesterday afternoon, trimmed the small amount of fat still on it, salted to dry brine, rubbed it with Meat Church’s Voodoo Pig Rub and let … Continue reading
3/18/2025 – Smoked a 10×10 package of relatively thin sliced country-style ribs on the RecTeq and they turned out great: moist and more tender than in the past. The smoke was at 225° for two hours and after the ribs … Continue reading
9/24/2024 – We have been smoking ribs like this for the past couple of years, and they turn out good. This time was especially good so decided to record the process as there are always subtle differences. Removed the silver … Continue reading
5/10/2024 – This was made with large thighs from a 10 lb. bag of leg quarters. Four were seasoned with our Mediterranean Seasoning blend and six with Kit’s Creole Seasoning. Loosely followed https://www.recteq.com/blogs/sandwich-recipes/smoked-pulled-bbq-chicken-sandwich Drybrined trimmed thighs the day before. An … Continue reading
5/5/2024 – We started BB Ribs at 225° and had 6 thighs to smoke/cook as BBQ chicken. Of course, the ribs need to slow cook at 225 but our recent BBQ chicken on the Recteq was done at 275 then … Continue reading
3/17/2024 – St. Patrick’s Day This smoke is cheating as we did not corn the brisket but bought a 2.66 lb. Murphy and David’s Corned Beef Brisket at Rouces. The piece selected appeared flat in the package and without muscle … Continue reading