Spray Sprinkle Spray

My mantra when using any of my tasty seasoning blends is spray, sprinkle and spray, a technique that has served me well over the many years I have cooked with them (since 2000!). I use canola spray (like Pam), for a couple of reasons; it’s fat free and flavor free and it’s got a higher smoking point than olive. And hey, I’m all for olive oil but I prefer to use it in a less hostile environment and not waste my money…! , So, back to the mantra; always pat the meat or fish dry when necessary, and then spray a light coating of canola all over, sprinkle an even layer of seasoning and then spray again with another light coating to lock the seasoning. Once the first side has been cooked to your liking, flip, and spray, sprinkle and spray the same as you did on the first side; finish to your desired temperature (using a quick read digital thermometer…)and be ready for some wicked good eating! Oh, and by the way, you can elect to use canola spray in a can, which also is available in a high heat option for the gas grill, or get a manual sprayer/mister and buy your oil in a bottle…



 Yours in Smoke, 


Spatchcocked Turkey

Here is my Thanksgiving Turkey update! I mentioned on my Facebook before that I was going to be doing a Spatchcocked Turkey following Michael Rulhman’s technique found here:  https://ruhlman.com/2012/06/spatchcocked-turkey/





And just in case anybody was wondering what I use for my rub, here it is: 

Combine two tablespoons each of Chick Magnet and Pixie Dust and one tablespoon of Sublime Swine, add more or less depending on how big your bird is. Melt a stick of butter and add the seasoning, mixing completely, to make your own wet rub. Either the night before, or at least two to three hours before cooking and while the wet rub is still good and warm (reheat if necessary) take the rounded edge of a one half size rubber spatula and lift the skin gently and work some of the rub as deep and as far as you can get it. Once you’re done with under the skin, smear the remaining rub all over the outside of the bird; make a little more rub if necessary… When you’re ready to cook make sure the bird has been left out for at least an hour so it warms up and saves you the additional cooking time. For a whole bird, cook breast side down for the first hour, then flip and finish cooking breast side facing up, basting every 30-45 mins until the breast temp is at least 165 and the thickest part of the thigh is 170-175. For spatchcock birds cook skin side up the entire cook time, again basting every 30-45 minutes and finishing to 165-170+. Don’t forget to cook on a rack in a shallow roasting pan to make sure you save the drippings for that wonderful gravy!

DennyMike’s Brisket Tips and Tricks

I was cooking a bunch of briskets last week for my neighbor’s wedding and I thought of a tip that might be worth sharing with y’all.

Now this tip only applies when you’re dealing with a full untrimmed brisket commonly referred to as a packer’s cut which generally runs between 10 and 18 pounds and contains both the flat and point cuts, which leads to my tip. Everyone knows you’re supposed to cut brisket against the grain, but the natural fact is that the flat and point cuts of brisket are actually two muscles that lie on top of each other and the grains run in opposite directions so it’s necessary to separate the two if you want to be sure you’re cutting against the grain with both pieces.

A trick I employ is when the meat has cooled sufficiently to get your hands into it without getting scalded, with gloved hands I locate the seam where the two pieces are joined and I slip my fingers in between the two and gently work my hand(s) in to fully separate the two pieces; and voila, you have two beautiful mouthwatering pieces of meat just waiting for you to slice into gorgeous 1/8 – ¼ inch slices! Bon apetit!

Until next time we chat, remember to keep it low and slow!

Yours in smoke,



While rummaging through the refrigerator today, I couldn’t believe how many leftovers we had.   How do two people end up with so many leftovers?  How do two people end up with any leftovers?  I had to finally admit to myself that I was no good at cooking for only two whenever I fired up the grill.  Since it is so much fun to prepare the food, and to gather around the grill and smoker to begin with, I decided it would be better to figure out some great ways to use these leftovers. Continue reading

A deal too good to pass up.

Sorry about the lengthy sabbatical, but it couldn’t be helped and I won’t bore you with the details.  Additionally, I don’t have any specific recipes to share this time around.  I’m too excited about DennyMike’s offer to give away some of his 9-Pack Gift Sets.  To qualify, all you have to do is become a member of the National BBQ Association, the NBBQA.  As if that wasn’t enough, the great folks at Grill Grate will be giving away one of their amazing grates, too. Continue reading

Sometimes you just have to adjust.

I was asked to bring an appetizer dish to a birthday party.  I had been dying to smoke some chicken with DennyMike’s Chick Magnet, so I was pretty excited to figure out how to best use the chicken.  If you had this to work with, wouldn’t you be excited?

While I was trying to decide exactly how I was going to use this amazing chicken, I got the bad news—the food theme was Italian!  The thought of turning this incredibly delicious smoked chicken into some tomato-slathered appetizer dish was making me crazy.  It finally hit me…PIZZA!  This is the ultimate in “Italian” versatility. Continue reading

My “go-to” dish?

One of the things that I truly love about cooking is trying new dishes.  Long ago I developed a “no fear” attitude about cooking because I was always working from a recipe.  Do what it said, and take a bow.  Even though the standing joke is that men never read or follow instructions and directions, when it comes to recipes I toe the line until I’m very comfortable with the process.  Many times, though, you just don’t have the time to get a bunch of ingredients together for something new.  At times like this, it’s great to have a few “go-to” dishes that you can put together in next to no time. Continue reading