Texas style: Texas-style is just the term I use to refer to a classic 50/50 Grounded Black Pepper/ Coarse Salt dry rub as the only seasoning we are going to use. Preparation: Probably the easiest recipe ever. Buy a 7lbs deboned rib-eye, rub it in with the Texas rub mentioned above and put it on the smoker…
Preparation: Make a 5lbs lamb shank sticky with olive oil. Season with coarse (sea) salt and ground black pepper, half a head of fine chopped garlic with 1/4 cup thyme and 1/4 cup fresh rosemary. Wrap the meat up with some butcher twine and let it rest for 3 – 4 hrs in the fridge. Set up the smoker:…
Preparation: Remove the skin from your 9lbs raw (cured) ham (bone in) and score the fat in a diamonds pattern (don’t cut in the meat). Put the ham, fat side up, on the smoker at 250°F (120°C) for about 2hrs. Use sweat wood like apple, cherry or peach for the smoke. Glaze: Bring 2 cups…