By Todd Barron @ FoodieCuisine.com I bought my FEC-100 smoker a while back with full intentions on smoking fish but never got around to it. Tired of the waiting, I bought a side of salmon from Sam’s Club and went to work. The first step to smoking fish is to brine it. Brine is nothing […]
Posted by Todd Barron on August 12th, 2011
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Posted by Todd Barron on July 4th, 2011
BBQ’ing for the 4th of July, 2011
By Todd Barron @ FoodieCuisine.com My wife and I did not have our 12-year-running 4th of July party this year, but I did not let it stop me from smoking some BBQ! I bought a 10 pound pork shoulder from the store and oiled it with olive oil. I then coated it completely with dry rub consisting […]
Posted by Todd Barron on September 4th, 2010
Labor Day BBQ – 15 Pound Brisket!
By Todd Barron @ FoodieCuisine.com Status: Completed and Good! I’m busy prepping a 15 pound brisket I bought for the weekend. This time around I’m taking time to inject it and let it sit for a few hours in the refrigerator (with the rub on it.) For the injection I’m trying: Lard Beef Bullion Cayenne […]
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