I run the new Kingsford Wood Smoker Pellets through their paces on a variety of meats to give a full review of how well the pellets perform
Brisket, simply seasoned with salt and black pepper, spritzed with Andria’s and wrapped in peach butcher paper
Dry rubbed ribs, slathered in a bacon/pineapple/honey/garlic sauce and smoked for more than two hours
A burger made with both beef (moo) and pork (oink) to form a patty that has better flavor and texture than a typical all beef patty
Beef tenderloin glazed in mayonnaise then rolled in crumbled bacon and smoked on the grill.
Whole Red Snapper, stuffed with citrus, onion, garlic and herbs, slathered in a sauce then smoked with garlic and onion and a little smoke wood
An option other than boiling or steaming lobster – Smoked Lobster
Pork belly sliced into cubes, smoked and then thrown into a pan of beer, butter, honey, and barbecue sauce and cooked some more until uber tender and oh so sweet!
Bacon, slathered in maple syrup, brown sugar, black and red pepper and crushed pistachios
Meatloaf kicked up with ham, cheese and finally some sultry smoke as it is cooked on the grill. This isn’t your grandmothers meatloaf.