What do you get the person in your life who loves barbecue, and loves grilling, but hasn’t explored becoming a pitmaster themselves? A smoker, of course. But with so many types (and brands) out there, which smoker?
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We’ve had roasted turkey, we’ve had turkey grilled on the barbecue, we’ve even had deep-fried turkey. But what we really love (as you might guess) is smoked turkey.
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Actually, we’d say that whatever you happen to be smoking is the best meat to smoke over the holidays—but we all have our favorites. And these are a few of ours, complete with links to recipes from the good folks at How to BBQ Right!
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You’ve probably seen “smokehouse almonds” before, but you actually can smoke all kinds of nuts. This amazing recipe from our friends at Pit Barrel is one of our pitmaster’s favorite snacks.
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You’ve heard of the oven-roasted turkey, the deep-fried turkey, the grilled turkey. All are great, but in our humble opinion, they all pale in comparison to the champion of Thanksgiving—the smoked turkey.
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Barbecue pairs perfectly with football—especially if you’re going to spend your Saturday or Sunday watching games all day.
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Are you ready for some football … and some great barbecue? With a brand-new TV and a great new happy hour during games on Sundays, Mondays, and Thursdays, we sure are.
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No. (Boy, that was the easiest blog post ever.) OK, we should probably write more than that. But contrary to what you might think, it doesn’t have to be nice and sunny outside to fire up the smoker.
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You can smoke just about anything. But that doesn’t mean you should.
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You might have heard that we use California oak for our smoking. That’s because it’s local, first of all, and we always want to use local ingredients when we can.
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We pickle our own veggies here at Big Sur Smokehouse, such as cucumbers, onions, peppers, and more.
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Big Sur is Mother Nature’s melting pot, and at Big Sur Smokehouse, we honor that by being a melting pot of sorts for great barbecue!
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So you want to barbecue—or maybe you just want to know more about barbecue (that’s cool, too). Once you get past the basics of low-and-slow cooking and smoking, it’s time to start thinking about the meat. And that means thinking about rubs.
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Not to get all barbecue-snob on you here, but throwing some burgers or steaks on the grill, directly over the heat, isn’t barbecue. It’s grilling It’s still delicious, don’t get us wrong.
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