Category: Meats

Korean Beef Short Ribs

Korean Beef Short Ribs
















For Marinade:

  • 4 Pounds of Beef Short Ribs
  • 5 Garlic Cloves
  • ½ Cup Soy Sauce
  • 1/3 Cup of Sugar
  • 1/3 Cup of Sesame Oil

For dipping sauce:

  • 3 T brown sugar
  • 1 clove garlic
  • ½ t dry mustard
  • ¼ Cup Soy Sauce
  • ½  t White Pepper

Cut the meat off the ribs by running a sharp knife blade down each side of the bone.   Slice meat strips at a double diagonal to cross cut the grain for a tender cook.   In a medium mixing bowl, combine all marinade ingredients.  Place meat strips in bowl, cover, and place in refrigerator for 4 to 10 hours.  Wrap bones and refrigerate as well.


Combine dipping sauce ingredients and blend until all ingredients create a smooth sauce.

When ready to grill, fire up a charcoal or gas grill to the hottest temperature.  Be sure your grill surface is clean.  Place strips of meat in a grill basket and grill on each side until done.  Will be 4-7 minutes per side depending on the heat output of your grill.  Use the left over marinade to baste on rib bones and grill until dark.  These will be great for a garnish and are also fun to chew the scant meat off of.

If you want to go totally authentic, you can serve the meat with Korean bean paste (samjang), roasted Jalapeno, rice, and leaf lettuce.  Eat it like a wrap.


Ham Perfect Every Time

Ham Perfect Every Time





  • 1- 6 lb “fully cooked” ham                    
  • 1 cup pineapple juice
  • ¾ cup chicken stock
  • ½ cup honey
  • 1-1/2 tblsp vegetable oil
  • 1 tablespoon black pepper
  • 1 tablespoon papirika
  • 1 tablespoon sugar
  • ½ tablespoon salt
  • 2 teaspoons dry mustard
  • ½ teaspoon cayenne
  • ½ teaspoon ground cloves

 The night before you plan to smoke or bake the ham, mix pepper, paprika, sugar, salt, 1 teaspoon of dry mustard and cayenne.  Massage entire ham with grapeseed oil, then cover entire surface of the ham with seasoning mixture.  Wrap in plastic and store in the referidgerator fo 8 to 12 hours. Before you are to begin cooking the ham, unwrap and leave it rest on the counter for 1 hour. Smoke or bake at 210 degrees for 6 hours.  I f the ham is bigger adjust your time to 1 hour per lb.


Mix chicken stock, ¾ cup pineapple juice, vegetable oil, ½ teaspoon dry musrtard and cloves.Warm over medium heat until mixed.  Turn down to simmer to keep warm.  Baste ham every 30 minutes.




Mix together honey, ¼ cup pineapple juice, ½  teaspoon dry mustard and a pinch of ground cloves  Brush generously with glaze a couple of times during the last 30 minutes of cooking.

One important  note is I place my ham cut side down in a pan and keep it covered with foil the last half of the cooking time.



Can I smoke a fresh ham?

All hams start out as a roast from the hind leg of a hog. This is called a fresh ham. Before it is prepared it is no different than any other pork roast.  The processing procedure to make a ham out of the roast offers several different options.

  • Aged
  • Brine cured or wet cured.
  • Cold smoked
  • Cooked


Brine cured Hams

Theyare most popular and this method is usally the process used on hams that we buy at our local grocery stores.  This process involves injecting the ham with a combination of salt, sugar, sodium nitrate, sodium erythorbate, sodium phosphate, potassium chloride, water and flavorings. The ham is then cooked to a temperature of 150 degrees F. The combination of the chemical brine and the cooking will kill off bacteria and make a ham.

Cold smoking

Cold smoking is done at temperatures under 100 degrees F and can go on for days or even weeks. Because the temperature is so low, bacteria is controlled by chemicals in the smoke and the slow drying process. A cold smoked ham does require salt curing (typically in a brine) to keep the bacteria under control during the curing process.

All hams that are processed are ready to eat.  There are several different ways and recipes to build the flavor profile to a much more delicious level.  The recipe above is the best one I have found that is perfect every time.  I always use a smoker to heat up the ham with a cherry flavor wood to put a hint of smoke flavor on the meat.   I am not resmoking the ham, but simply heating it up and using the heat to set my spices, glaze and mop. The smoke will not penetrate the meat much but you can notice the difference.

Be careful when using smoke, if you over smoke or use too harsh of a wood, you can make the ham bitter tasting.

So you can’t put a fresh ham in your smoker and have it for dinner that night? Sure you can, but it won’t be a ham in the way you think of ham. It would be much more like a smoked pork shoulder, picnic ham, or Boston butt all commonly referred to as pulled pork.

Do Not try this on a spiral cut ham !!!  It will dry out !!!


Jerky made 8 different ways

Jerky made 8 different ways

It should be noted that each one of these recipes has 2 tablespoons of sea salt and  celery powder to “cure” the meat in case you don’t like adding Instacure.

Instacure is not included in these recipes as some people do not like nitrites or nitrates.


Bob likes to use instacure but often substitutes with the salt/celery powder method.

He often adds honey and a little brine from his home made jalepenos to add sweet and kick.

The cuts of meat are marinaded for 12 hours and placed in the smoker at 180 degrees for over and hour until select pieces are in the zone.

Any of your favorite woods are fine and you can add Wright’s liquid smoke and bake them if you need.

You should leave the jerky on bakers racks to dry at least five hours when done smoking.


Oh Ya Jerky

  • 1 lb lean meat, thinly sliced
  • 1/4 tsp. cracked pepper
  • 1/4 tsp. cayenne pepper
  • 1 tsp. onion powder
  • 2 cloves crushed garlic
  • 2 tbs. A-1 sauce
  • 3 tbs. Worcestershire sauce
  • 1/2 tsp. paprika
    • 2T Celery Powder
    • 2 T Tenderizer
    • 2 T Sea Salt



Favorite Jerky Recipe

  • 2 parts Worcestershire sauce
  • 4 parts soy sauce
  • salt and black pepper to taste
    • 2T Celery Powder
    • 2 T Tenderizer
    • 2 T Sea Salt

Frontier Jerky

  • 1 lb lean meat, thinly sliced
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 2 tbs. Worcestershire sauc
  • 1 tsp. garlic powder
    • 2T Celery Powder
    • 2 T Tenderizer
    • 2 T Sea Salt

Twisted Jerky


  • 1/3 cup soy sauce
  • 1/2 cup olive oil
  • 1/3 cup fresh lemon juice
  • 1/4 cup Worcestershire sauce
  • 1 1/2 Tablespoons garlic powder
  • 3 Tablespoons dried basil
  • 1 1/2 Tablespoons dried parsley flakes
  • 1 teaspoon ground white pepper
  • 1/4 teaspoon hot pepper sauce (optional)
  • 1 teaspoon dried minced garlic (optional)
  • 2 T Sea Salt
  • 2 T Celery Powder

Great Jerky

  • 1 lb lean meat, thinly sliced
  • 3/4 tsp. salt
  • 1/4 tsp. cracked pepper
  • 1 tbs. brown sugar
  • 2 tbs. soy sauce
  • 1 tbs. Worcestershire sauce
  • 1 clove crushed garlic
    • 2T Celery Powder
    • 2 T Tenderizer
    • 2 T Sea Salt

Western Barbecue Jerky


  • 3 tbsp brown sugar
  • 1/4 tsp pepper
  • 1/3 cup red wine vinegar
  • 1/8 tsp cayenne pepper
  • 1/3 cup ketchup
  • 1 tsp onion powder
  • 1 lb. lean meat
  • 1/2 tsp garlic powder
  • 1 tsp dry mustard
  • 2T Celery Powder
  • 2 T Tenderizer
  • 2 T Sea Salt



Grillin’ Guys Teri Jerky

1/2 Bottle of Teriyaki Sauce

T Ground Mustard

T Sea Salt

4 T Honey

1/2 tsp. Cayenne

2 T Jalepeno Juice

1 tsp Paprika



Creole Butter Jerky

1 16oz. Bottle of Creole Butter (usually sold with turkey fry stuff)

1 T Red Pepper Flakes

1 T Cayenne

1 T Tenerizer

2 T Celery Powder

2 T Sea Salt



Venison Ham

Venison Ham

First you must cure the meat:

1 Place as much curing salts as recommended by the product label for the size of the venison meat in a bowl. Add allspice and black pepper to taste, then mix thoroughly.
2 Rub the spice powder all over the surface of the venison meat.

3 Place the venison meat in plastic bag and seal the opening. Leave the meat in the refrigerator for about seven days.

4 Drain off any liquid in the venison plastic bag. Prepare the same spice mixture as before, rub it on the venison, place the venison in a new plastic bag, and leave it in the refrigerator for seven more days.

5 Remove the venison from the plastic bag and truss it with kitchen twine so it holds its shape. To truss the meat, simply tie the twine around the meat to get a compact shape.

6 Hang the meat in an area with a temperature of about 55 degrees F and humidity of about 60 to 80 percent. For best temperature and humidity control, place the meat in a refrigerator with a temperature regulator and a humidifier. The meat may take weeks or months to cure, depending on the thickness of the cut. The curing salts product label may contain guidelines on curing times. When fully cured, the meat becomes pink throughout.

Smoking the ham.

I would rub the meat with brown sugar to form a crust. Place it in your smoker at low heat and bake to an internal temperature of 150 degrees.

Venison Fajitas

Venison Fajitas

This is a combination of borrowed ideas by BBQ Bob

Venison Steak Fajitas

  • 1.5 lbs of venison steak
  • ¼ Cup  EVOO  ( I use Old World Olive Press Garlic)
  • ½ Cup Salsa (your favorite type)
  • One whole lime
  • 1 T Worcestershire sauce
  • 10 Flour tortillas
  • 1 Sweet pepper any color or a variety
  • One sweet onion sliced into strips
  • 1 large tomato chopped
  • More Salsa
  • Sour Cream
  • Tangy Guacamole
  • Shredded Cheese of your liking

Cut steaks diagonally against the grain to allow easy bites.  Marinade steak in combined oil, onion, peppers,salsa, lime, and Worcestershire for 12 hours.  A zip bag works well for this.

Add a little oil to a large skillet and heat up to a high temperature before adding half of the meat.  Cook to medium done or your liking and place in serving bowl.  Add remaining meat and repeat the process.  Then do the same with the onion pepper mix and pour marinade in after searing vegetable mix.  It is important to cook the marinade long enough to kill any bacteria from the meat.  Add this batch to the meat and combine.

While meat is cooking, place tortillas in foil and heat on grill or in oven.  You can also place in glass covered container and heat gently in microwave.  Leave covered the entire time. Serve meat and vegetable mix on tortillas and top with cheese, sour cream, guac, and salsa.  Of course Jalapenos for the real men.

Mini Porketta

Mini Porketta

Mini Porketta

Skirt Steak

Skirt Steak








Skirt Steak

1 tsp. chili powder
1-1/2 tsp. cumin
1-1/2 tsp. minced garlic
1 tsp. Sea salt
1 tsp. chopped fresh oregano (optional)
1/4 tsp. cayenne
1 Tbs. olive oil; more for the pan
1 lb. skirt steak, trimmed and cut into Three portions
Kosher salt and freshly ground black pepper to taste
2 limes; one halved, one cut into wedges for garnish

Combine the chili powder, cumin, garlic, salt, oregano, cayenne, and oil. Use a Jaccard to tenderize the meat. Sprinkle salt and pepper on each side of the steaks and rub the spice mixture into one side.

Fire grill to high heat. Place the steaks, uncoated side down; lower the heat slightly and sear the meat for 3 minutes. (Cook the meat in batches if necessary.) Turn the steaks and sear them on the coated side for 2 to 3 minutes for medium rare. (Check by feeling it, if you’re experienced, or cut into the meat to look at the color—it should be very rosy pink.) Transfer the steaks to a cutting board, squeeze the juice from the halved lime over it, tent with foil, and let rest for 5 minutes. Cut the steaks diagonaly with blade tilted 30 degress so to cut across the grain, garnish with the lime wedges if you like, and serve.





Cole Pepper's Ribs

Cole Pepper’s Ribs

Cole Pepper Ribs at BBQ Bob's Deck


Cole Pepper, co-founder of the Jacksonville Backyard BBQ championships to benefit Daniel Kids

Brining involves soaking meat overnight in a salted liquid with the goal of tenderizing the ribs before cooking. This method opens up pores of the meat and breaks down its connective tissue. You can brine in a pot, container or large plastic freezer bag.
1. Use sea salt or kosher salt – this coarser grain lasts longer in water (rather than dissolving like finer grains)
2. Use citrus juice- this is because citric acid is good at breaking down connective tissue and makes ribs very tender
3. Use this method more for spareribs than baby backs- this is because baby backs are already pretty tender, spareribs need more tenderizing

Dry Rub:
A dry rub is comprised of all dry ingredients and is rubbed on the meat by hand before cooking.
1. Consider timing of applying rub – some people apply the rub and leave overnight, some people do it a couple of hours before cooking and others put it on immediately before cooking. It’s mostly a matter of preference; however, please note, the more sugar your rub has in it, the closer to cooking you will want to apply it because of carmellization
2. Be sure to balance sweet and hot – incorporate sweet elements, such as sugars or dehydrated maple syrup, as well as spicier elements such as paprika and cayenne, adjust amounts to your preference of tastes
3. Plan to Experiment- even if you tend to like things hotter, try a sweeter rub sometime, see how it impacts meat during the cooking process
* Check out Cole’s personal rub recipe.

Wet Mop:
Wet mopping is exactly how it sounds, applying wet sauces to the ribs before and/or during the cooking the process.
1. Get your sauce set –start with a BBQ sauce you like, and then dilute it with water or lemon juice or both. You can even use lemonade, but be sure to use the old-fashioned kind with sugar, rather than ones with high-fructose corn syrup. Feel free to incorporate spices, either with a pre-rub or within the sauce itself.
2. Decide mop vs. spray – some people like to use a BBQ mopping took, others prefer a spray bottle. With a spray bottle you can set the nozzle between mist and a directional spray.
3. Plan how often to mop- keep in mind that every time you open up the grill or smoker – whether your ribs are cooking directly on the grill or within foil — you lose some moisture. Good barbecuing requires a balance between applying sauce and preserving the natural moisture of the meat. Be aware that you can mop more heavily during the last 10-15 minutes of cooking as carmelization won’t be as much of a factor at that point

Cole Pepper’s Rib Rub Recipe:

4 tbsp Pacific Blue salt
2 tbsp fine ground black pepper
1 tbsp butcher’s cut black pepper
6 tbsp smoked sweet paprika
2 tbsp minced garlic
2 tbsp granulated onion
1 tbsp ground chipotle
1 tbsp ground ancho/poblano
4 tbsp turbinato sugar
4 tbsp granulated maple sugar
2 tbsp nutmeg
1 tbsp Ground Korintje Cinnamon
1/2 tbsp ground mesquite

Apple Cranberry Stuffed Pork Roast

Apple Cranberry Stuffed Pork Roast





  • 1 cup apple cider
  • 1/2 cup cider vinegar
  • 3/4 cup packed light brown sugar
  • 1 large shallot, peeled, thinly sliced
  • 1 1/2 cups dried apples (packed)
  • 1/2 cup dried cranberries
  • 1 Tbsp grated fresh ginger
  • 1 Tbsp yellow mustard seeds
  • 1/2 teaspoon ground allspice
  • 1/8 to 1/4 teaspoon cayenne pepper

Pork Roast

  • 2 1/2 pound boneless center-cut pork loin roast (short and wide – about 7-8 inches long and 4-5 inches wide)
  • Kosher salt and freshly ground black pepper


1 Before starting on the pork, put the pork roast in the freezer for 30 minutes to make it easier to cut. While the pork is chilling, you can make the filling.

2 Bring all the filling ingredients to simmer in medium saucepan over medium-high heat. Cover, reduce heat to low, and cook until apples are very soft, about 20 minutes. Strain through a fine-mesh sieve, reserving the liquid. Use a rubber spatula to press against the apple mixture in the sieve to extract as much liquid out as possible. Return liquid to saucepan and simmer over medium-high heat until reduced to 1/2 cup, about 5 minutes. Remove from heat, set aside and reserve this liquid for use as a glaze. Pulse apple mixture in food processor, about fifteen 1-second pulses. Set aside.







2 Preheat oven to 350°F or prepare your grill for indirect heat. You will be “double-butterflying” the pork roast. Lay the roast down, fat side up. Insert the knife into the roast 1/2-inch horizontally from the bottom of the roast, along the long side of the roast. Make a long cut along the bottom of the roast, stopping 1/2 inch before the edge of the roast. You might find it easier to handle by starting at a corner of the roast.


Open up the roast and continue to cut through the thicker half of the roast, again keeping 1/2 inch from the bottom. Repeat until the roast is an even 1/2-inch thickness all over when laid out.


If necessary, pound the roast to an even thickness with a meat pounder or Jaccard.

Now spread the ingredients on the top evenly, roll up and tie with butchers twine.

Smoke or indirect grill for long enough to get the center to at least 145 degrees.

Great Beef or Venison Jerky and Curing Method

Great Beef or Venison Jerky and Curing Method

Beef or Venison Jerky

2/3 Cup Worcestershire

2/3 Cup Soy

2 T Honey

2 t Cracked Pepper

2 t Onion Powder

1t Red Pepper Flakes

Optional Liquid Smoke if you do not have a smoker (1 T Wrights Liquid Smoke)

2 T Sea Salt

½ t Instacure


2 lbs. venison strips cut ½ in thick.


Cold smoke at 180 degrees for 2.5 hours.


Curing meat


Probably the least – understood subject in the world today is the curing of processed meats and sausage.  References to the use of nitrate as a cure can be traced back several hundred years.  When using nitrate to cure meat, it combines the pigment of the meat to form a pink color and flavor the meat as well.


For example: A leg of hog, better known as ham to most people.  This leg when roasted is roast pork, or when hot smoked to internal temperatures of 200 degree F. is known as pulled pork.  However this very same leg, when injected or pickled in brine, it becomes “ham” after being boiled or slow cold smoked in a smokehouse.  It is the nitrate that has the ability to impart special flavors.  Without it, there would be no hams or bacons, only cooked or roasted pork.  Also, nitrates help prevent rancidity in the storage of meats from botulism.  The botulism poising we are talking about is the most deadly form of food poising known to man.  Botulism can produce its deadly toxin even without a foul odor or other sign of contamination.


Therefore cures are critical in the manufacture of cold smoked meat to prevent food poisoning.  Botulism spores are found in every type of meat or vegetable.  They are harmless and cause no problems.  Lack of oxygen, low acidity, proper nutrients, moisture, and temperatures in the range of 40 degrees F. to 140 degrees F., however, are where the problem begins.  As sausage and meat are consistently smoked in these temperature ranges, the sausages are moist, and the smoke or heat eliminates the oxygen, creating perfect conditions for food poisoning if you do not use cures.


However for home use and smoking at temperatures above 140 degrees F. does not require a cure.  I would suggest you start smoking the sausage at 200 degrees F.  This high starting temperature prevents botulism spores from surviving.