1. Twinkling Lights Everywhere: Transform your home into a magical wonderland by adorning it with twinkling lights. String lights on trees, along railings, and around windows to create a warm and festive ambiance.
Nicole's Tip: I love to add some balsam garland to the strands of lights for added texture and interest. It ties back to the outdoor theme while creating a warm welcoming environment.
2. Snowy Decorations: Embrace the winter theme with snowy decorations. White or silver ornaments, snowflakes, and faux snow accents can create a charming winter scene inside your home.
Nicole's Tip: Giant DIY snowflakes are easy and inexpensive to make to if you think outside of the post. Do you remember as a kid cutting paper snowflakes. If you can find waterproof paper, you can cut out snowflakes in different sizes and hang them from each other making a vertical garland. Another tip: Popsicle sticks in different sizes and glue them together. Keep them rustic in wood color, or spray paint them white.
3. Cozy Fireplace Setting: If you have a fireplace, arrange cozy seating around it. Place plush blankets and pillows to create a warm and inviting spot for guests to gather and share stories.
Nicole's Tip: A firepit or outdoor fireplace can be the perfect focal point for a holiday gathering outdoor. Bonus: it creates warmth for those chilly days or nighttime parties. I love adding lots of red and green plaid blankets and pillows and made some 3d light up deer for a nighttime party.
4. Festive Wreaths and Garlands: Hang wreaths on doors and windows, and drape garlands along staircases and mantels. Opt for designs with pinecones, berries, and ribbons for a classic Christmas touch.
Nicole's Tip: There's a new tic toc trend right now: using shower curtain rods to hang your garland from. This also makes it easy to insert some Jingle Bells, Festive imitation flowers, or bows. The bigger the bow the better. At least that's what Nicole says!
5. Hot Beverage Station: Set up a hot beverage station with a variety of warm drinks like hot cocoa, mulled wine, and spiced cider. Provide festive mugs and toppings like whipped cream and cinnamon sticks.
Nicole's Tip: Now this tip is the most important! Did you know Chad and Nicole got married in January! Their entire theme was winter wonderland. Instead of champaign, they toasted with HOT CHOCOLATE! This is fun for not only the kids, but the grown-up kids too! Add some of your favorite liquor such as Bailey's or Ameratto to your hot chocolate or rum to your spiced cider!
6. Plaid, Plaid, Plaid: A quick wait to spread a winter theme across your backward for entertaining is to add plush plaid items like throw blankets and throw pillows. This will not only give a pop of color to your space, but it will provide a warm and inviting environment.
Nicole's Tip: Don't forget about rugs! And indoor/outdoor buffalo plaid rug can complete the look in just minutes.
7. Holiday Scents: Enhance the festive atmosphere with holiday scents. Use scented candles, diffusers, or simmer pots with ingredients like cinnamon, cloves, and orange peels for a delightful aroma.
Nicole's Tips: I love the glow of candles in the night! Scented Jar Candles will add a special ambiance to your backyard. Another tip: add a crock pot on your patio or deck with some of your favorite holiday simmering items.
8. Snowman and Santa Accents: Incorporate playful snowman and Santa figurines into your decor. These whimsical accents add a touch of joy and childlike wonder to your winter wonderland.
Nicole's Tip: I opt of Snowman and Snowflake decor over Santa because it will take me well into February before I start to decorate for Valentines day!
9. Ice Molds: Create magical ice lanterns and containers by freezing water in large containers. Place candles inside the ice lanterns and arrange them along walkways or as tabletop decorations for a captivating glow. Use Ice Containers to keep beverages cold.
Nicole's Tip: Use evergreen and berries from your yard to keep this a low cost decorating item! When doing these as lanterns, I like to do them in clusters of 3 and at different heights.
10. Larger than Life: Do you have a large backyard or patio? Try larger than lift decor like these jingle bells or ornament balls.
Nicole's Tip: Keep it in the same color motif as the rest of your decor to tie it all together.
With these tips, you'll transform your home into a cozy and magical winter wonderland, creating the perfect setting for entertaining during the Christmas season.
Need a fool proof recipe for Prime Rib? "Unleashing Flavor: Fool-Proof Smoked Prime Rib Magic with Humphrey's Herbal Remedy Rub" has everything you need to know to make a delicious prime rib for Christmas dinner!
]]>'Tis the season for festive celebrations, and I'm ready to make my Christmas feast unforgettable with a delectable Smoked Prime Rib. This holiday, I'm infusing the rich flavors of Humphrey's Herbal Remedy Rub into my prime rib, turning it into the star of the show and the centerpiece of my holiday table.
I start with a prime rib roast, carefully selecting my preferred cut, and prepare it for the smoky symphony that's about to unfold. Humphrey's Herbal Remedy Rub takes center stage, creating a melody of herbs and spices that promises to delight my taste buds.
Crafting a flavorful rub involves a dance of minced garlic, olive oil, salt, and black pepper mixed with Humphrey's Herbal Remedy. I massage this aromatic blend onto the prime rib, allowing the flavors to mingle for a good 30 minutes at room temperature.
As my prime rib marinates, I set the stage by firing up my smoker to a gentle 225°F, choosing wood chips that will complement the holiday spirit. Whether it's hickory or oak, the smoky essence will add depth to my Christmas feast.
I carefully place the adorned prime rib on the smoker grate, with the fat side up, and let the smoking symphony begin. Periodically, I spritz the roast with beef broth, intensifying the flavor and ensuring a succulent outcome.
I allow the prime rib to slow-cook to my desired doneness, aiming for that perfect medium-rare at 135°F. This slow dance of smoking ensures that the Humphrey's Herbal Remedy Rub penetrates the meat, creating a symphony of herbs and smokiness.
Once my prime rib reaches its flavorful crescendo, I remove it from the smoker and let it rest, tented in foil. This final act ensures that the juices redistribute, resulting in a moist and delectable centerpiece for my Christmas table.
With anticipation, I carve the prime rib into generous slices, revealing the perfect pink interior that signifies culinary perfection. The aroma, tenderness, and smoky undertones are sure to have my guests eagerly anticipating each flavorful bite.
I serve my Humphrey's Herbal Remedy Rub-infused smoked prime rib with pride, accompanied by my favorite festive sides. This culinary masterpiece promises to be the highlight of my Christmas feast, leaving an indelible mark on the memories of my family and friends.
I'm ready to unleash the magic of flavors and savor the joy that comes from creating something extraordinary. This Smoked Prime Rib is more than a dish; it's a testament to the spirit of the season. Happy feasting! 🎄🥩 #ChristmasFeast #SmokedPrimeRib #CulinaryJourney
As autumn paints the world in shades of amber and gold, it's the perfect time to savor the comforting flavors of the season. Imagine the rich, smoky goodness of BBQ sauce meeting the sweet, crisp crunch of apples, all nestled inside a thick, juicy pork chop. Get ready to delight your senses with our Stuffed Pork Chops featuring Humphrey's Awesome Pumpkin Spice BBQ Sauce - a dish that embodies the essence of fall on a plate.
Ingredients:
For the Stuffed Pork Chops:
For the Pumpkin Spice BBQ Sauce recipe available [here]:
Instructions:
Prepare the Pork Chops:
Make a Pocket: Lay the pork chops flat on a cutting board. With a sharp knife, create a pocket in each chop by slicing horizontally, being careful not to cut all the way through. Season the inside of each pocket with a pinch of salt and black pepper.
Cook the Pancetta: In a skillet over medium heat, cook the pancetta slices until they're crisp and golden. Remove them from the skillet and place them on paper towels to drain. I love the salty notes of the pancetta and how it cuts the sweetness of the apples and Awesome Sauce. You can substitute for bacon.
Prepare the Stuffing: In the same skillet, add 1 tablespoon of olive oil and the diced apples. Sauté them until they become tender and slightly caramelized, about 4-5 minutes. Remove from heat and let them cool slightly.
Combine the Filling: In a mixing bowl, combine the sautéed apples, crumbled crisp pancetta, breadcrumbs, grated Parmesan cheese, and chopped fresh sage. Mix well to create your flavorful stuffing.
Stuff the Pork Chops: Carefully stuff each pork chop pocket with the apple and pancetta mixture. Press the edges of the chops together to seal in the stuffing.
Cook the Stuffed Pork Chops:
Sear the Chops: Heat a skillet or oven-safe pan over medium-high heat. Add a drizzle of olive oil. When it's hot, sear the stuffed pork chops for about 2-3 minutes on each side, until they develop a beautiful golden crust.
Finish in the Oven: If using an oven-safe skillet, transfer it to a preheated oven at 375°F (190°C). Roast the stuffed pork chops for approximately 15-20 minutes, or until they reach an internal temperature of 145°F (63°C). If your skillet isn't oven-safe, transfer the chops to a baking dish before roasting.
Serve with Pumpkin Spice BBQ Sauce:
Heat the Sauce: While the pork chops are roasting, warm up the Pumpkin Spice BBQ Sauce in a saucepan over low heat.
Plate and Drizzle: Once the stuffed pork chops are done, remove them from the oven and let them rest for a few minutes. Serve them on a plate and generously drizzle the warm Pumpkin Spice BBQ Sauce over the top.
Conclusion:
Elevate your autumn dining experience with our Stuffed Pork Chops featuring Pumpkin Spice BBQ Sauce. These succulent pork chops, filled with a delectable combination of apples and pancetta, are the epitome of fall comfort food. The Pumpkin Spice BBQ Sauce adds a smoky, spicy twist that perfectly complements the sweetness of the apples and the richness of the pork. Whether you're sharing a cozy meal with loved ones or impressing guests at your next dinner gathering, this dish promises to be a delightful celebration of the season's flavors. Enjoy!
]]>As fall approaches and the leaves start to change, it's time to embrace the cozy flavors of the season. One way to do that is by adding a touch of pumpkin spice to your favorite recipes. But have you ever thought about combining the warm, comforting notes of pumpkin spice with the smoky goodness of BBQ sauce, specifically Humphrey's Awesome Sauce? If not, you're in for a treat! In this blog post, we'll guide you through a simple and delicious recipe for homemade Pumpkin Spice BBQ Sauce using Humphrey's Awesome Sauce as the base.
Ingredients:
Instructions:
Get the Base Ready: Start with a cup of Humphrey's Awesome Sauce. This premium BBQ sauce brings a perfect blend of flavors to your pumpkin spice creation.
Add Pumpkin Puree: In a saucepan, combine 1/2 cup of canned pumpkin puree with the Humphrey's Awesome Sauce. This dynamic duo will give your sauce a rich, fall-inspired character.
Sweeten the Deal: Stir in 2 tablespoons of brown sugar. This adds a delightful touch of sweetness that complements the spices and smoky profile of Humphrey's Awesome Sauce.
Spice it Up: Add 1 teaspoon of pumpkin pie spice to the mix. If you don't have pumpkin pie spice on hand, a combination of ground cinnamon, nutmeg, allspice, and cloves will work wonders.
Heat and Tang: Pour in 2 tablespoons of apple cider vinegar to introduce a subtle tangy note. Toss in 2 cloves of minced garlic for an extra layer of flavor.
Adjust to Taste: Season your sauce with 1/4 teaspoon of cayenne pepper for a gentle heat. Feel free to tweak this based on your heat preference. Don't forget to add salt and pepper to taste.
Simmer and Blend: Place your saucepan over medium-low heat and whisk everything together. Let it simmer for 10-15 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken slightly.
Taste Test: Once your sauce has simmered to perfection, give it a taste. Adjust the seasoning if needed. Add more pumpkin pie spice for a robust pumpkin flavor or more cayenne for an extra kick—tailor it to your liking.
Cool and Store: Let the sauce cool slightly, then transfer it to a glass jar or airtight container. Refrigerate it until it's completely cool. This step allows the flavors to continue mingling and the sauce to thicken further. 
Enjoy: Your homemade Pumpkin Spice BBQ Sauce featuring Humphrey's Awesome Sauce is now ready to elevate your autumn BBQ game! Use it as a dip, marinade, or glaze for grilled chicken, ribs, pulled pork, or any other BBQ favorite.
Conclusion:
This fall, surprise your taste buds with the delightful fusion of pumpkin spice and Humphrey's Awesome Sauce. With this simple recipe, you can easily prepare your very own Pumpkin Spice BBQ Sauce that will not only add a touch of autumn magic to your dishes but also impress your family and friends at your next BBQ gathering. Give it a try, and savor the flavors of the season! Try our Apple and Pancetta stuffed Pork Chop recipe with Humphrey's Awesome Pumpkin Pie Spice Sauce!
]]>Each method is easy to do, and we will break it down step by step for you.
Tools you will need: A small handheld propane bottle, and torch. I like to use the one with the push button trigger and has the metal loop allowing you to tip the bottle in an upright position without extinguishing.
Step 1 – Fill Charcoal Basket completely! (tip: if you are doing a short time cook, and only plan on filling it up halfway, then I suggest using the charcoal maze to divide the firebox in half, so you end up with a dense amount of charcoal)
Step 2 – Light the front corner of the charcoal basket on the side where the ball valve is. This will be the best way to start the draft that is necessary for the smoker to run efficiently.
Step 3 – Once you have a handful of hot coals, push the firebox back into the smoker and adjust your ball valve and top chimney caps. I like to run with a Flame Boss pit controller, so I leave the ball valve open 100% and the top chimney cap I leave open until the start to see the thin blue smoke exit. At that point I close the top chimney cap down to about a finger’s width open. This takes approximately 15-20 minutes.
Then I just let the Flame Boss do its job.
PRO Tips:
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Healthy, Quick and Easy, Delicious!
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For this recipe, I used 50% ground beef and 50% ground turkey. I found this gave me great flavor with a healthy conscience. The bold flavors of Humphrey's Divine Bovine gave it just the right amount of garlic, salt, pepper and other BBQ flavors. The added Humphrey's Spicy Sauce offers a bit of heat and depth to this dish!
Ingredients for the meatloaf
10oz Ground Beef
10oz Ground Turkey
2 TBLS Humphrey’s Divine Bovine
1 cup Humphreys Spicy Sauce (divided in 1/2 cup and 1/2 cup)
2 eggs
¾ cup of panko plain crumbs
1/2 onion, chopped
1 TBLS minced Garlic
Ingredients for the Veggies
3 cups of fingerling potatoes halved lengthwise.
2 cups of peeled and chopped carrots.
1/2 onion, quartered
2 cups Brussel sprouts stemmed and halved.
1 cup of beef broth
1.5 TBLS of Humphrey’s Divine Bovine
How to:
Step 1. Mix all ingredients for the meatloaf, reserving 1/2 cup of Spicy Sauce to add later during the cooking process.
Step 2. Place all your veggies into a heat proof pan - When Grilling I like to use a disposable aluminum tray. This makes for easy cleanup and keeps my house pans from getting smoked stained.
Step 3. Sprinkle the Rub over the top of the veggies, then drizzle the beef broth over the top.
Step 4. Form your loaf over the top of the veggies and cover the pan loosely with aluminum foil
Step 5. Place pan in 400°F preheated grill for 1hr. I check it halfway thru and give the veggies a quick stir.
Step 6. After an hour, take the foil off and continue to grill for 20mins or until it reaches a minimum internal temp of 165° in the thickest part of the meatloaf. You will see the outside of the meatloaf start to form a slight crust.
Step 7. Glaze Meatloaf with Humphrey's Spicy Sauce and return the pan to the grill for 10 more minutes.
Step 8. Enjoy
Pro Tip:
Wrap the Meatloaf with a bacon weave for added flavor.
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Once your knives start to get dull, it can feel like a never-ending cycle. You sharpen them, and then within a few uses, they're dull again. It's enough to drive any cook insane.
But it doesn't have to be this way. With a little bit of care and attention, you can keep your knives sharp for a long time. Here are five tips to help you out.
]]>Hone Your Knife
Store Your Knives Correctly
Clean Your Knives Correctly
Don’t Cut On A Hard Surface
Don’t Drag Your Knife Across The Cutting Board
We will get to more on those, but before we do, lets understand why knives can go dull.
There are many reasons for a knife losing sharpness; some are preventable, while others are due to normal use of the knife.
Being aware of these causes for a knife losing sharpness can help you to be more cognizant of these issues when using or maintaining your knives.
Reasons knives lose sharpness include the following.
A knife can lose some of its sharpness, making the edge not keen enough to work efficiently but not dull enough to require sharpening. Honing a knife’s edge is a way to keep the knife sharp without taking it to a coarse whetstone and removing too much material unnecessarily from the edge.
The edge experiences wear with the normal use of a knife and can roll over slightly or become misaligned from the blade’s axis. This can cause the knife to feel like it has lost some of its sharpness and that it requires sharpening.
In most cases, the knife does not require sharpening but rather honing, which re-aligns the cutting edge ad restores sharpness to the blade. Honing does not remove metal from the edge of the knife, making it less destructive on the blade than sharpening.
Frequent honing will keep the knife sharp for longer and increase the time between major sharpening sessions required on the blade.
The way to hone your knife will depend on the type of knife you have and the tools you have available for honing.
The tools you can use to hone a knife are as follows.
Honing your knife can be done once a week or as often as the edge needs to be touched up to restore sharpness.
Correctly storing your knives is a key discipline that will help to keep your knives sharp. Many people make the mistake of keeping their knives in a kitchen drawer with other kitchen utensils with the blade unprotected.
The knives will get jostled about in the drawer, causing the cutting edge to become dull from impact with other knives and utensils and even the draw itself. Your knives should be kept on a good quality magnetic wall-mounted strip, a quality knife block, or with individual blade covers.Many people are not aware that incorrectly cleaning a knife can cause the knife to become dull and even damage the thin cutting edge.
The worst method to clean your knives is to pop them in the dishwasher. The high pressure of the water in this machine will cause the knife to bounce around in the rack and possibly collide with other items in the machine.
This excessive impact during the machine’s cycle can negatively affect the knife’s cutting edge, resulting in the knife losing sharpness or sustaining severe damage to the cutting edge.
The best method to clean your knife is under warm running water and using a soft cloth with some mild dishwashing soap. Once the knife has been washed and rinsed, thoroughly dry the knife before storing it.
Hard cutting surfaces are not friendly to the sharp edge of a knife. Cutting on a hard surface can roll the knife’s sharp edge, push the edge out of alignment, chip or even crack the fine metal edge of the knife.
Surfaces that should not be used to cut on are ceramic plates, granite countertops, glass cutting boards, granite cutting boards, or metal prep tables.
These surfaces can quickly dull the knife’s cutting edge, requiring a sharpening session to restore the edge.
To avoid an increased frequency in sharpening your knives, you should avoid using these hard-cutting surfaces for your food preparation.
Wood, bamboo, and food-safe plastic cutting boards are better for the health of your knife’s cutting edge and reduce the amount of sharpening your knives will require.
Many people are in the habit of sliding the sliced ingredient out of the way by pushing the chopped or sliced sections with a lateral dragging movement of the knife across the cutting board.
While this may be an efficient movement to clear your work area, particularly if you have some more slicing or chopping to do, it can be detrimental to your knife’s cutting edge.
Most cutting boards have ridges and grooves and various imperfections on their surface from use over time. Dragging the sharp edge sideways across the imperfections on the cutting board can roll the edge or push it out of alignment.
Here is one more video for you: How to wetstone sharpen your knives.
I hope that next time you reach for one of your kitchen or BBQ or Butcher knives that it's good and sharp. This will make quick work of anything you need to cut.
Don't worry.... I've got the perfect meal for you, and I will walk you through the steps to make it!
If you’re looking for a foolproof meal that is sure to please, then look no further than the classic meatloaf and potatoes. This dish is not only easy to make, but it is also budget-friendly and relatively healthy (if made with ground turkey instead of ground beef or veal). Plus, it can be easily tailored to fit your Valentine’s Day theme. For example, you could make heart shaped herbed Potatoe fries and serve them with heart shaped mini-individual meatloaves.
While everything is in the oven cooking, you will be able to enjoy a nice glass of red wine like a cabernet sauvignon (which is my favorite) served with a side salad or perhaps an oyster appetizer.
Here's what you will need for the mini heart shaped meatloaves and herbed potatoes.
If you don't have any Humphrey's Divine Bovine you can substitute it with the following:
1. Line two baking sheets with parchment paper and preheat oven to 425°F. Place one rack at the top and a second rack in the lower part of the oven.
2. Wash potatoes and cut crosswise into 1/2" wide planks. Use a small heart shaped cookie cutter to punch out the center of each potato circle.
3. Put cut potatoes in bowl and fill with hot tap water, let sit for 10 minutes.
4. While those are soaking, work on your meatloaves.
5. In a large bowl, add all of the ingredients for the meatloaf (excluding the sauce). Mix well to combine.
6. Form the meat mixture into heart shaped loaves on your baking sheet.
7. Set aside and finish up your potatoes.
8. Drain and pat potatoes dry.
9. Add potatoes to a clean dry bowl and toss with olive oil, 2 teaspoons of the salt, pepper, parsley, sage and rosemary.
10. Spead fries out evenly across the baking sheet and bake on the top rack. At the same time, put your meatloaves into the oven on the lower rack.
11. In a small bowl, mix all of the ingredients together for the sauce. Set aside.
12. Once fries start to turn golden brown, about 25 minutes use a spatula to flip them and continue to roast until crisp on outside.
13. About this same time, Check your meatloaf. It should be reaching 140°F internal temp. Baste them with the sauce that you made. I like to lather them with a lot of sauce. Reserve the remaining sauce and serve on the side.
14. Bake both the fries and Meatloaves for about 15-20 minutes longer.
15. Remove the meatloaves and fries from the oven and sprinkle the fries with remaining with remaining salt and serve.
Time may vary depending on how big or thick your meatloaves are. Meatloaves will be done with the internal temperature is at least 160°F.
Some other ideas for your romantic Valentine's Day meal:
Baked Bacon shaped into hearts - sprinkle with Humphrey's BBQ Crack, - then once cooked and cooled, drizzle with some melted chocolate. Place into fridge. Serve with vanilla ice cream.
You could get sassy with Meatballs and sausage..... ;)
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2 cups flour (approximate)
2 cups canola oil (approximate)
When you’re ready to cook, heat 2 inches of oil in a deep thick bottomed pan. I use a cast iron skillet.
Dip the woodchuck into the reserved marinade then dredge the woodchuck pieces in flour to coat, and then dip them back into the marinade before you dredge them in flour a second time. (The double dredging is key to a good crispy coating.)
Fry, turning once until the coating is cooked to a deep brown color. Remove to drain on paper towels.
Pickles:
Assemble your Groundhog sandwich on a nice brioche roll. I like to use a little spicy mayo along with my garlic pickles.
Have you ever had groundhog? What’s your favorite way to cook it? Let us know!
Wings should be done and perfectly smoked in just 2 hours. You want to keep the smoke going for at least one hour and keep on indirect heat for the whole time. Once done chicken should have a minimal internal temperature at 160°F degrees. I like to take them a bit higher to 180°F.
The best wood for smoking chicken is Cherry Wood in my opinion. I just love how wings taste after. Wood chips/chunks flavor is totally a personal preference, and you can use any species you like or just have on hand. Chicken wings will still taste amazing, i promise.
I am all about crispy wings. There are so many tips and tricks out there. Like bacon soda to air drying in the fridge for 24 hours. That's too much fuss for me! The trick for me is to start with a hot and fast approach. I will start my smoker or grill and set it to 325-350°F. This will help to get the skin nice and crispy without drying it out! If you like the low and slow approach, the start off with a temp of 225°F and when finished, throw them under the broiler for a few minutes to crisp up the skin.
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You’ll find the majority of recipes suggest cooking temperatures between 225F and 250F. Go for somewhere in the middle with 235F and dial things in from here.
Once you have your smoker started and all the vents wide open, wait until the temperature gets to within 75F of your target temperature and then start closing down the vents.
It’s time to get smoking!
Some all-purpose smoking tips:
Grab any standard cooler and then use an old towel to line it. Take another old towel and wrap your pork butt – leave the foil on – and put it inside. Line with a third old towel and then pop the lid on your cooler.
PROFESSIONAL TIP: Steam out: when you remove your butt from the smoker you will need to open up the foil to allow the steam to escape. Not doing this, could potentially over cook your pork butt and turn it to mush! No one like mushy pork!
You should allow your pork butt to rest for 30 minutes to 1 hour when you’re cooking low and slow. Ideally – and if you have the time and the patience – allow your pork butt to rest for 2 hours. We can assure you it will be worth the wait.
Once the Boston butt has rested, you should transfer it to a tray. Take care not to spill any of those precious juices as you go. Decant all of the liquid onto the tray, too.
Now it’s time for the pulling part of the pulled pork. First, put on some food-safe gloves. Under these, wear some cotton gloves to protect your hands from feeling too hot or too cold.
I prefer to pull the meat by hand, but meat claws such as the Butta’h Fingers work great too. I like to have big strands instead of tiny shreds. I find that it holds the moisture better. Remember….NO MUSHY BUTTS!
And that’s all you need to smoke a Pitmaster approved Pulled Pork!0
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Click here to watch the Grill in action!
There’s nothing quite like the look and feel of a well-seasoned smoker. You just know you’re going to get quality barbecue from it.
But here’s the key – there’s a difference between a seasoned smoker and a dirty one. Nobody wants a dirty one. Everybody needs to know how to clean a smoker.
Here's a video showing you some maintenance for Humphrey's Smokers.
*Check your Gaskets, Degrease Cook Chamber, *Lube your Hinges, *Check your PID probes, Calibrate your thermometers!
For all other manufacturer, you should always refer to you user manual for manufacturing specific instructions.
What you’ll need for the task:
Before proceeding, consult the owner’s manual that came with your smoker for specific instructions. Not sure where the paperwork is? Most large manufacturers publish their manuals online.
Instructions:
Note: The following instructions are for smokers without any electrical or digital components.
Unless you want to power wash your deck or patio after you’ve cleaned your cooker, put on rubber gloves and lay a large tarp down where you plan to work and move the smoker onto the tarp. (Remove any unspent fuel from the cook chamber first.) Recruit help if you need it—some smokers are heavy. Fill a plastic tub with hot water and dish soap or your cleaner of choice and set aside.
Brush the grates with a grill brush. (Use a brush with brass bristles if the grates are porcelain-coated so you don’t nick them.) Place in the tub to soak. Scrape and brush the heat diffuser plate, if your smoker has one. Unscrew the dome from the chimney and add the dome and the diffuser plate to the tub.
Using a paint stirring stick or long-handled wooden spoon or stiff brush, clean the inside of the chimney.
Scrape the inside walls and rack slides to remove debris and grease. You've worked hard to get the black seasoning. There is no reason to scrap this off. Just get most of the grease.
If it's been a long time since your last cleaning and now you have a science experiment happening. No worry, scrape most of the mold out. Use a spray bottle with a diluted vinegar solution and spray the walls. This will help to kill any of the bacteria that has formed. You'll want to re-season and heat up the smoker to kill off the rest.
Towel out any excess water with rags or paper towels. With the lids up and the vents open, let the smoker air dry. If the smoker shows signs of rust, remove it with sandpaper or steel wool, prime, and spray with a good-quality high-temperature paint.
In the meantime, scrub the smoker parts you’ve soaked in the soapy water, replacing the water as needed. Allow to air dry. Reassemble the smoker. Oil it inside and out with vegetable oil. Lubricate the vents if they’re sticky. (Tip: For easy clean-up, line the grease bucket with heavy-duty aluminum foil. Replace after each use.)
Maintain your grill by doing the following after each smoke:
Louisiana Grill Spring Clean
The first thing you want to do is get your grill nice and clean, especially if it hasn’t been used in a while.
Let’s start with the grates. Before removing your grates from the grill, give them a hard scrub with your grill brush. After brushing the grates, take them off the grill and lay them on a towel or cardboard box that’s placed on the ground. While wearing protective gloves, spray your grates with a cleaner/degreaser.
Let it soak for about a minute, and then wipe and rinse with water. Be sure to scrub your grates with a mild detergent and water to remove any residue left behind by the cleaner. Then rinse again and set aside to let your grates dry.
After you remove your grill grates and any heat deflector plates, it's important to first use a wet/dry shop vac to remove any loose debris or ash before using cleaner or spraying it down with a hose. This can help prevent the dry debris from caking after being exposed to moisture.
While the grates are drying and after you’ve vacuumed up any loose debris, you should wipe down both the interior and exterior of the grill.
Using a cleaner/degreaser, spray the entire interior surface and repeat the same steps used to clean your grates. Once again using a cleaner degreaser, spray the entire exterior surface of the grill including the hood and shelves, and let it soak in for about a minute. Then wipe it down, rinse with water, and dry with a towel.
This step is important because it will help protect your grates and heat shields from rust as well as prevent your food from sticking. After cleaning, rinsing, and drying your grill put the heat shields and grates back on. Next you will want to perform a burn off. This is the same process as when you first received your grill. You will want to fire your grill up at 350°F and let it run for 15 to 20 minutes.
Then, with a tong or oven mitts, place one of your grates on top of the other and brush or spray the exposed heat shield with a high temperature oil, such as canola. As the surface cools, it will seal the oil. Then put the grate back on the grill and stack the other grate on top of it so you can spray the other heat shields or end of the heat shield. Finally, with all grates on the grill in their proper place, spray or brush the oil onto the grates. Your grill should be ready to use after it cools down completely.
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*Multiple rack locations. We maximized the spacing in the cook chamber. If you added additional cooking racks to fill the smoker you can fill it with ribs and wings, etc. The spacing from rack slide to rack slide is the perfect amount of space for STL cut ribs! Not all cuts of meat are the same and we wanted to provide lots of flexibility to accommodate various heights of meat.
I thought now would be a good time to go over some of the features that we thought so much about during the design process.
We showcase some of these features on our YouTube Channel, Facebook and Instagram pages. Want to learn more about our smokers? Shoot me an email or give me a call, I would love to chat with you about them.
You can see more specific details for each size smoker by clicking here:
]]>2 Lbs–Pork Belly
1 C – Strawberry Jam/Jelly
2 Oz – Bourbon
Thank you PS Seasonings for your inspiration.
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We have the Humphrey's Beast running to smoke a beef roast for dinner. So I thought I would try to smoke the milk/half and half for another flavor dimension! It turned out more delicious than I dreamed it would be.
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First of all we need to chat about the which pasta to get. Cannelloni or Manicotti? Here's the differences:
Baked cannelloni is a favorite in many Italian-American restaurants, and is well known as a cylindrical pasta, stuffed, smothered in sauce, and baked. If you have ever made a cannelloni dish at home, you probably purchased the tubular pasta from a grocery store, cooked them, and tediously inserted filling before adding sauce over the top.
In contrast, traditional cannelloni is prepared from a rectangular piece of pasta. After cooking the rectangular pieces, and adding a few tablespoons of filling to the top, you simply roll the pasta into the desired tube, add the topping, and bake. If you would prefer preparing your cannelloni dishes using flat pasta instead of tubes, some chefs recommend trying your recipes using flat lasagna noodles.
Manicotti is well known in the United States as a tubular pasta usually served stuffed and baked, similar to cannelloni. The noodles are cooked, stuffed, and covered in sauce in almost the exact same way. Manicotti pasta is also sometimes sold in stores as shells instead of tubes, which can make stuffing them somewhat easier.
However, traditional manicotti is not actually a pasta. Authentic manicotti is made with crepes, not pasta, that are filled and baked. The thin crepes required for what in the United States is known as manicotti must even be made differently, in crepe pans (rather similar to the pans used to make tortillas). In Italy, manicotti would not be served as a pasta dish but as a crepe dish, or a crespelle.
Still confused?? Just head over to the grocery store and choose a tube like pasta! Either one will work in this case. Tip: Try to find the pasta with a straight cut on the end and not a angled cut. You'll want 10-12 shells.
You will need 1# of ground meat. The most popular filling is hot Italian sausage. But don't limit your self, you can use a ground beef with spices or herbs mixed with onions and peppers. It's really up to you. Doesn't a meatloaf blend sound awesome!
You will also need about 8oz of cheese that is cut small enough to put into the pasta tube. You can experiment with Cheddar, Pepper Jack, even those little mozzarella balls!
Take your uncooked ingredients and layer them in the shell. I like to have the meat on both outer ends. This seems to help keep everything inside the tube as it cooks.
You will need 1# of bacon. I like to use a hardwood smoked bacon that is on the thin side. It is easier to work with when it is thin. Start by using one piece of bacon and wrap it along the long way of the tube. This will help to keep the stuffing inside the tube as it cooks.
Then take a second piece of bacon and roll it around the tube like a spiral. See img.
While your Smoker or Grill is coming up to 225 degrees, you will need to rub the outside of the bacon wrapped shells. I like to use a neutral rub something that will compliment the filling inside. If I go with a meatloaf style, I would prefer Humphrey's Bovine Rub or I use Humphrey's Jivin' Hive when working with pork sausage.
Rub the outside of each bacon wrapped tube and set it on a wire grid so that it will get smoke and heat on all sides. Tip: place the side with the bacon ends down on the rack so that it holds them in place while cooking.
Place them in the smoker that is preheated to 225°F or on your grill using indirect heat and cook for approximately 2 hours. The pasta shell should be tender and the when probed the stuffing should be a min. of 165°F.
Remove them from the smoker and glaze with your favorite sauce. I personally like Smokin Hoggz Pitmaster Sauce on everything!
Cut some cheddar cheese slices into thirds. Wrap one end of the glazed tubes with the cheese and set it back on the smoker for 10 minutes until the sauce sets and the cheese melts into shape.
Remove from the smoker and allow to cool slightly and the cheese to set!
Serve with a side of BBQ Sauce.
Thank you for the inspiration and images: https://www.bbq-idee.nl/, https://www.westwood-bbq.de/ https://www.grillsportverein.de/
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DIRECTIONS
Place the wings in a bowl or brine bag with 2 cups, or ½ bottle of Big Buck Bloody Mary mix. Pour in the vodka and massage well to coat all the wings.
Marinate for at least 1 hour, and up to 4.
Preheat grill or smoker to 350 degrees. (you can also use an oven)
Pour the remaining 2 cups of Big Buck Bloody Mary mix into a medium sized sauce pot and bring to a boil.
Reduce heat to maintain a very low simmer and reduce the liquid to 1/3.
Remove the wings from the marinade and place on the grill over indirect heat for 40-50 minutes. Flip once ½ way through the cooking.
Once the wings reach an internal temperature of 165 degrees, remove from the grill.
Brush the cooked wings with the reduced sauce.
Serve with your favorite Bloody Mary garnishes and enjoy!
Horseradish Dip
1 cup plain whole milk Greek yogurt (or Sour Cream)
1/2 cup mayo
2 tablespoons prepared horseradish
Zest and juice of 1 lemon
Salt and freshly cracked black pepper, to taste
Mix Together and keep chilled until serving.
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Brisket....OH MY GOODNESS Brisket. It is literally my favorite cut of meat to cook and to eat. It is one of the more difficult pieces of meat to get right! I prefer to cook full packer briskets over just the flat or the point. I feel by cooking it as one big hunk of beef that the fat in the point helps to keep the flat nice and juicy.
There are many things to consider when cooking your first brisket. How to choose one at the market or butcher, what fuel source will you be using, rub - sauce - braise combo, etc. Here is a step by step break down with tips and tricks to help you master you first brisket.
The problem most people have with brisket is that it’s a tough cut of meat. This makes it perfect for low & slow cooking.
Great brisket isn’t about fancy rubs, mops, marinades or BBQ sauce.
Selecting the the right brisket from the butcher shop and preparing it properly will set you up for success well before you even fire up your smoker.
While some people swear you need to buy Wagyu brisket, for practice cooks it’s fine to buy your brisket from places like Costco, Sams Club or asking your local butcher. Sometimes I will even get luck and score a Prime Brisket at my local grocery store. The grocery stores often grind briskets in ground beef.
If you want to go straight to the good stuff, Snake River Farms sells top-quality American Wagyu brisket and deliver everywhere in the continental United States.
A lot of people use complicated rubs with chill powder, cumin and paprika on their brisket.
For true Texas style brisket you want to use even parts salt & black pepper. This simple style rub will still give you a great bark, while still letting the beef flavor dominate.
If you are looking for a Brisket rub that is a bit more complex but still allows the beef to shine then I suggest Humphrey's Devine Bovine. This rub has assisted many competition BBQ teams to a first place brisket!
No matter if you use a Weber Smokey Mountain, Kamado, Vertical Cabinet, Offset smoker or use wood, charcoal or propane you can still master your brisket cook. Knowing how your smoker operates will give you much success in smoking your first brisket.
Fat side up vs fast side down is a surprisingly controversial topic. While how much this actually matters is up for debate, the right way depends on your smoker setup.
Ask any experienced pit master how long to cook a brisket and they’ll roll their eyes and tell you to cook until it probes tender.
Two similar sized briskets can have very different cook times based on a number of factors.
For example: 10lb Brisket x 1.25 hours = 12.5 hours cooked at 250°F.
You can also cook a brisket hot and fast and finish it in less time, and still get great results so give that method a try if you are short on time. We will discuss this method in another blog entry.
To ensure a steady temperature and avoid opening the lid too often, make sure you have a quality wireless thermometer setup with dual probes so you can measure the temperature of the smoker, as well as the internal meat temp.
Now we’ve got our brisket knife, our well-rested hunk of meat, and something substantial and secure to cut it on, it’s time to get slicing.
Remember, if you’re not planning to eat this brisket in one sitting, don’t pre-slice it. Only slice off what you’re eating today and leave the rest whole. This will help to keep it moist for longer.
The key to slicing any piece of meat and retaining its tender juiciness is to slice against the grain. This cuts through the muscle fibers, shortening them and making the meat seem more tender by giving you less to chew through.
The point and the flat of the brisket have fibers that run in two different directions, so the first step to slicing you brisket it cutting it in half to separate the flat from the point.
Fat does mean flavor, but too much fat can make your brisket seem greasy. After you’ve separated the point from the flat, trim any excess fat you can see from the top of your brisket.
The tip of the brisket is the smallest part of the cut and is most often slightly overcooked because of that. The best thing to do with the tip is to slice it off, chop it up and serve it as burnt ends.
When a slice of brisket flat will bend over your finger it has the perfect tenderness.
Now comes the time to start properly slicing your brisket. First, slice the flat of your brisket.
You’re looking for long, smooth strokes of the knife that yield slice about the thickness of a pencil.
Once the flat is sliced, take your brisket point section and cut it in half lengthwise. This helps to avoid you ending up with the tiny little slices you’d get if you cut widthwise towards the point.
As with the flat, you’re going to want to cut against the grain of the meat. The grain in the point runs in a different direction to the flat, so take your time, find the grain, and make sure to cut across it.
Once that’s all done, you should have a whole mess of beautifully juicy, sliced brisket and a small selection of chewy, crispy brunt ends.
Brisket is great on it's own, in a bun with a scoop of slaw drilled with some smoky BBQ sauce or in many other dishes. We will be compiling a list of great recipes to use with your leftover brisket.
Humphrey's BBQ is supported by its readers. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page.
Source: Smoked BBQ Source
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3/4 cup water
3/4 cup vinegar
3 T granulated sugar
1 T kosher salt (I used canning salt)
1 clove garlic (I used 2 garlic cloves)
1/2 t Mexican oregano
10 large Jalapenos, sliced into rings
10 radishes, sliced into rounds (I added radishes to the mix as well)
1 Large Onion Thinly Sliced
Add water, vinegar, sugar, salt, garlic and oregano in a medium saucepan and bring to a boil over high heat. Add Jalapenos and radishes to pot with vinegar mixture and remove from heat. Stir and let sit for 10 minutes.
Use tongs to transfer peppers and radishes into 2-8oz jars. Top off each jar with remaining vinegar mixture. Place lids tightly and refrigerate.
These are only quick pickled peppers and radishes and can be used immediately and/or stored in your refrigerator for up to three months. Enjoy!
2 Lb Ground Elk (Moose meat is a great alternative)
2 Slices Red Onion 3/4" Thick
1 t Olive Oil
4 Brioche Buns
4 Oz Goat Cheese- Crumbled
2 Oz Arugula
4 Oz Lingonberry Sauce
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Form the ground elk into 4, 8oz patties. Season generously with Wild Game Blend.
Rub the sliced onion with olive oil and then season with multitool.
Preheat grill to medium high heat.
Grill the onions and the burgers, burgers to medium rare (or desired temp).
Build the burgers by placing the arugula on the bottom bun followed by the burger.
Top with onions, lingonberry sauce and crumbled goat cheese.
1 Lb Venison Round
3 C Flour
2 C Buttermilk
6 Oz Breakfast Sausage (No Casing)
2 T Butter
1/4 C Flour
2 C Heavy Cream
1/4 C Buttermilk
1 t Kosher Salt
1 T Black Pepper
In a medium sized sauce pot, cook and crumble the breakfast sausage over medium/high heat.
Once fully cooked, add butter and melt.
Add ¼ Cup flour and cook for 2 minutes, stirring constantly. This makes the roux to thicken the sauce.
Slowly add the heavy cream while stirring to combine well.
Bring to a simmer. Season with salt and pepper. Then add the ¼ cup of buttermilk.
Reduce heat to simmer.
Preheat fryer to 350 degrees.
Combine 3 cups of flour and 3 TB of Wild Game in a bowl set for breading.
Pour remaining buttermilk into a bowl for soaking the meat.
Cut the venison into strips.
Place the meat in the buttermilk. Then dredge in the flour. Place back in the buttermilk and then again into the flour for a double dredging.
Place the dredged venison strips into the fryer and cook for 4-5 minutes, or until the breading is crisp.
Remove from the fryer and place on a towel lined plate to remove excess fat.
Serve the venison fingers hot with a side of country gravy for dipping.
Enjoy!
SERVINGS 4
1 Bag Frozen French Fries (28Oz) (or make your own)
4 T Butter- Salted
4 T Flour
2 C Beef Broth
TT Salt and White Pepper
8 Oz Breaded Cheese Curds (Frozen)
12 Oz Venison Round Steaks
In a medium sized sauce pot, melt butter over medium heat.
Once melted, whisk in flour. Cook this roux for 3-4 minutes.
Slowly add the beef broth, stirring constantly until fully incorporated.
Bring to a simmer to thicken. Season with salt and pepper to your liking.
Keep over very low heat to keep warm while you prepare the rest of the dish.
Preheat fryer to 325 degrees and preheat grill to medium/high heat.
Fry the cheese curds until browned and melted on the inside. Fry the French fries until crispy.
Season the venison generously with Wild Game Hunter’s Blend.
Grill the meat until medium to medium rare. (or based on your liking)
In a cast iron pan, arrange the fries followed by the cheese curds.
Drizzle gravy over the fries and cheese curds.
Slices the venison steaks on a bias and spread out over the dish. Garnish with chopped chives.
Enjoy!
1¼ pounds boneless, skinless chicken breasts, cut into ½-inch cubes
2 tablespoons Loot N’ Booty BBQ Everything Rub (can be purchased on our products page)
2 cans (12 ounces each) evaporated milk
1 package (8 ounces) mozzarella cheese, shredded
1 package (8 ounces) smoked Cheddar cheese, shredded
½ (8-ounce) package cream cheese
¼ cup Burnt Finger Smokey Kansas City BBQ sauce (optional)
ESSENTIAL TOOLS
1In a large bowl, toss the chicken and 1 tablespoon Everything Rub. In a large skillet, heat the oil over medium-high heat. Add the chicken and cook 3 minutes or until browned, stirring frequently. Transfer chicken to the slow cooker.
2In the slow cooker, stir the remaining ingredients, except onions and BBQ sauce, if using. Cover the slow cooker and cook on high for 2 hours or until the sauce is thickened and pasta is tender, stirring occasionally. Serve mac and cheese garnished with onions along with BBQ sauce for drizzling, if desired. Makes about 10 cups.
PURCHASE LOOT N' BOOTY EVERYTHING RUB
Tips
To delay the start time up to 2 hours, plug the slow cooker into an automatic timer and set the timer to start within the 2 hours. Make sure the ingredients are well chilled before adding them to the slow cooker; never delay the cooking time more than 2 hours.
Get your gourmet BBQ game on with this dish by topping it with buttery cornbread crumbs, crispy fried onions and/or crushed kale chips.
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Complexity: Easy
Prep Time: 10 Minutes
Yield: 10 Servings
Recipe and video credit: https://www.bbqspot.com/
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]]>Recipe and pictures credited to vindulge.com
Liberally shake Humphrey's Devine Bovine rub over all exposed meat, rubbing it into the meaty rear legs and backstraps. That’s right, groundhogs have backstraps, and they are as good as you would imagine them to be when stripped off the backbone, rolled in seasoned flour, and fried.
Place the groundhog directly on the smoker grate at a relatively low temperature. On the Humphrey's, we set it at 225 degrees, and allow it to slowly smoke for two to three hours, depending on the size of the groundhog. You are watching for an internal temperature of around 165 degrees in the thickest part of the ham.
While the groundhog smokes, slice an onion and place it in a disposable aluminum pan or on a double layer of heavy-duty aluminum foil large enough to completely wrap the groundhog. Once your meat has hit the desired temperature, move the groundhog to the pan or onto the foil. If you are using foil, wrap it up and around the groundhog, forming a shallow bowl. If you are using a pan, just move the groundhog into it.
Pour in a dark beer and seal the package tightly to hold in the steam. Return the groundhog to the heat and continue to cook for another two to three hours at 250-275 degrees. Carefully remove the groundhog from the heat and pull the foil up to allow steam to escape. Move the groundhog to a large cutting board and use two forks (or Humphrey's Butt'ah Fingers) to shred the meat from the bone. Pour on your favorite BBQ sauce and give everything a good stir to evenly coat the meat.
Serve the Smoked groundhog just like you would any BBQ, you might even enjoy letting your diners play a game of “Guess That Meat!”
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Now onto the Smoked Baby Reds:
Enjoy!
There are tons of ways you can use this carrot top pesto, just like you’d use other forms of pesto. Here are just a few ideas to get you thinking about how to use pesto:
I wanted to put the apple butter I purchased to goo use and wanted to do a chicken burger. Something I don't normally do, but apples and chicken just seem to go together. Here's the recipe:
For burgers: 🍔
For onions:
Enjoy! 🍔🍔
]]>I thought I would offer up my delicious Mexican Street Corn recipe for everyone to try:
INGREDIENTS
1 Heat a gas or charcoal grill to 400F. Clean the grates once it has heated.
2 Whisk together the sauce: In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice. Taste and season the mixture with salt if needed. (Crema has a little salt already, so add extra judiciously.) Set aside.
3 Grill the corn: Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
4 Top the corn with sauce and cheese: Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.
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