These smoked ribs are the result of lots of trial and error with various cooking times/temps, rubs, sauces etc. and I believe these ribs are as good as it gets. This recipe can be used with baby backs, St. Louis style, or pork spare ribs, but you will need to vary the cooking times accordingly.
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This refreshing ceviche is a summer time staple. It works with almost any mild, flaky fish such as halibut, white seabass, rockfish, snapper, or cod. And whatever you use for this recipe, also works well for fish tacos making this a perfect appetizer for a fish taco night. Since ceviche is cooked with the acid
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This stuff never lasts long, and the best part is it only requires a couple ingredients. I use an Excalibur Dehydrator for my jerky, but it can also be made in a smoker or oven on low heat. 2lbs top round, london broil, or lean cut of beef1 bottle Allegro Marinade1 cup coarse black pepper1tbsp
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This simple seared ahi has been the go to for years. It’s really easy to make, doesn’t require a lot of ingredients, and only takes a few seconds to prepare. Ingredients: 6-8oz. Sashimi Grade Ahi or Bluefin center cut loin2tsp dried ginger2tbsp sesame oil2tbsp sesame seedsSalt/PepperSoy SauceWasabi STEP 1:Season tuna with salt and pepper. STEP
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