jimliedekasfoodblog.blogspot.com

Jim Liedeka's Food Blog

Jim Liedeka's Food Blog. Sunday, March 22, 2015. First Time with The Pit Barrel Cooker. The Pit Barrel Cooker. PBC) has been around for a few years and I recently decided to get one and try it out. As you can see in the photo above, it's not very big. It can, however, hold eight racks of ribs hung vertically. My first attempt with the PBC was a pork shoulder. I dry brined it overnight. About an hour before cooking I rubbed it with olive oil and Meathead's Memphis Dust. Monday, February 23, 2015. I've bee...

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Jim Liedeka's Food Blog. Sunday, March 22, 2015. First Time with The Pit Barrel Cooker. The Pit Barrel Cooker. PBC) has been around for a few years and I recently decided to get one and try it out. As you can see in the photo above, it's not very big. It can, however, hold eight racks of ribs hung vertically. My first attempt with the PBC was a pork shoulder. I dry brined it overnight. About an hour before cooking I rubbed it with olive oil and Meathead's Memphis Dust. Monday, February 23, 2015. I've bee...

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posted by,jim liedeka,no comments,email this,blogthis,share to twitter,share to facebook,share to pinterest,preparation,cooking,southwestern spice blend,ingredients,2 tsp cumin,2 tbsp paprika,1 tbsp coriander,1 tbsp salt,smoker box,tandoori chicken,garlic

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Jim Liedeka's Food Blog | jimliedekasfoodblog.blogspot.com Reviews

https://jimliedekasfoodblog.blogspot.com

Jim Liedeka's Food Blog. Sunday, March 22, 2015. First Time with The Pit Barrel Cooker. The Pit Barrel Cooker. PBC) has been around for a few years and I recently decided to get one and try it out. As you can see in the photo above, it's not very big. It can, however, hold eight racks of ribs hung vertically. My first attempt with the PBC was a pork shoulder. I dry brined it overnight. About an hour before cooking I rubbed it with olive oil and Meathead's Memphis Dust. Monday, February 23, 2015. I've bee...

INTERNAL PAGES

jimliedekasfoodblog.blogspot.com

1

Jim Liedeka's Food Blog: Smoked Tandoori Style Chicken on a Gas Grill

http://www.jimliedekasfoodblog.blogspot.com/2014/05/smoked-tandoori-style-chicken-on-gas.html

Jim Liedeka's Food Blog. Friday, May 30, 2014. Smoked Tandoori Style Chicken on a Gas Grill. Welcome to my newly created food blog. I intend to write mainly about recipes and techniques but anything food related is fair game. Since the weather is pretty nice, I expect the first few posts to be a bit grilling-centric. I'm going to jump right in with Tandoori Chicken that I made the other night. Whatever you like, I used legs and thighs, breasts work, a whole cut up chicken would be good too. My wireless t...

2

Jim Liedeka's Food Blog: Slow Smoked Iowa Chops

http://www.jimliedekasfoodblog.blogspot.com/2014/08/slow-smoked-iowa-chops.html

Jim Liedeka's Food Blog. Sunday, August 3, 2014. Slow Smoked Iowa Chops. I found some thick cut pork chops, Iowa Cut, at the Jenifer Street Market. They were a great candidate for slow cooking. There are a lot of ways you can go. The Amazing Ribs guy recommends brining, then slow cooking with sauce on from the get-go. Subscribe to: Post Comments (Atom). View my complete profile. Slow Smoked Iowa Chops. Picture Window template. Template images by imagedepotpro.

3

Jim Liedeka's Food Blog: Reverse sear for Chuck Roast or other thick beef cuts

http://www.jimliedekasfoodblog.blogspot.com/2014/09/reverse-sear-for-chuck-roast-or-other.html

Jim Liedeka's Food Blog. Wednesday, September 10, 2014. Reverse sear for Chuck Roast or other thick beef cuts. I'm a big fan of slow cooking most things on the grill. The exceptions are burgers, thin steaks and most seafood. The following method will work for roasts (chuck, round, etc.), steaks at least 1 1/2 inches thick, briskets or any other thick cut of beef. 1 Preheat grill to 225 degrees for indirect cooking. Anywhere from 225-250 is ok. Optionally, add wood for smoking. I always like m...4 Use a g...

4

Jim Liedeka's Food Blog: August 2014

http://www.jimliedekasfoodblog.blogspot.com/2014_08_01_archive.html

Jim Liedeka's Food Blog. Sunday, August 3, 2014. Slow Smoked Iowa Chops. I found some thick cut pork chops, Iowa Cut, at the Jenifer Street Market. They were a great candidate for slow cooking. There are a lot of ways you can go. The Amazing Ribs guy recommends brining, then slow cooking with sauce on from the get-go. Subscribe to: Posts (Atom). View my complete profile. Slow Smoked Iowa Chops. Picture Window template. Template images by imagedepotpro.

5

Jim Liedeka's Food Blog: A Hungarian Goulash Variant

http://www.jimliedekasfoodblog.blogspot.com/2015/02/a-hungarian-goulash-variant.html

Jim Liedeka's Food Blog. Monday, February 23, 2015. A Hungarian Goulash Variant. I've been slacking on posting here because I haven't been doing any grilling. I still need to eat, however, and know other ways of cooking. One of my favorite winter foods is Goulash, a beef stew. The traditional goulash recipe I learned is as follows:. Chop 1 large onion, saute in 2 Tbsp oil. Season with 1 tsp paprika. Add 1 lb beef cubed, 1 green pepper diced, 1 tomato diced, and a little salt. Cover and simmer until tender.

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Jim Liedeka's Food Blog. Sunday, March 22, 2015. First Time with The Pit Barrel Cooker. The Pit Barrel Cooker. PBC) has been around for a few years and I recently decided to get one and try it out. As you can see in the photo above, it's not very big. It can, however, hold eight racks of ribs hung vertically. My first attempt with the PBC was a pork shoulder. I dry brined it overnight. About an hour before cooking I rubbed it with olive oil and Meathead's Memphis Dust. Monday, February 23, 2015. I've bee...

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