by Off the Galley Mike | Oct 4, 2023 | Appetizer, Grilling & Smoking
Smoked low, then crisped up over high heat. Best of both worlds. Regular wings are either fried (crispy but no smoke flavor) or smoked (smoky but rubbery skin). These do both: smoke at low temperature for deep flavor, then finish at high heat for crackling crispy...
by Off the Galley Mike | Sep 22, 2023 | Chicken, Dinner, Grilling & Smoking, Quick & Easy
Thighs over breasts. Every time. Juicier, cheaper, and I’ve grilled hundreds of thighs over the years and I can count on one hand the times I’ve actually ruined one. With breast meat, that number would need both hands and my feet.harder to overcook....
by Off the Galley Mike | Sep 15, 2023 | Dinner, Pork
Pork shoulder, salt, pepper, smoke, patience. That’s the whole recipe. Pulled pork is the most forgiving meat you can smoke. Unlike brisket, which can dry out if you overcook it, pork shoulder has so much intramuscular fat and connective tissue that it’s...
by Off the Galley Mike | Sep 11, 2023 | Dinner, Pork
3-2-1 method. Smoke, wrap, sauce. Fall-off-the-bone every single time. If brisket is the PhD of barbecue, ribs are the bachelor’s degree — still impressive, much more forgiving, and the results come faster. It’s the most reliable rib method I’ve ever...
by Off the Galley Mike | Sep 4, 2023 | Beef, Dinner
Low and slow. No shortcuts. This is a weekend commitment and it’s worth every hour. First thing I did stateside after my last deployment — bought a smoker. Not a grill. A smoker. Because I’d spent six months dreaming about brisket, and I decided I was...
