Today is my first time smoking with gas and so far so good, will be providing updates throughout the smoke here.

What’s smokin’: A 6ish pound pork tenderloin rubbed with Penzey’s BBQ 3000
What’s it smokin’ in: Brinkmann (El Cheapo) Charcoal with Afterburner mod (available at
What’s makin’ smoke: Apple and hickory chunks intermixed

The meat waiting for the smoker:


The smoker with meat inside.  Hank Hill would be proud.


Saucing the loin a little on the grill with a Pomegranate BBQ Sauce.

Loin on the smoker covered in BBQ sauce

All done.


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Needed a quick lunch today so I decided to bust out the rice cooker, the most versatile cooking machine I own.  Starting going through the fridge and cupboards to find what I could throw in to make a tasty lunch, here is what I ended up with.

Chipotle Pomegranate Rice and Chicken in Rice Cooker

White Rice
Chicken Breast
Pomegranate Seeds
Ground Chipotle
Ground Smoked Spanish Paprika
Old Bay (lets face it old bay makes everything better)
Soy Sauce
Worcestershire Sauce (just a hint)
Lime Juice
Whole Grain Mustard

Threw all that in the rice cooker and let it do its magic.  And it is magical.

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Piled loftily atop my pan fried chipotle chicken breast lies: 1 slice of pepper jack, 2 slices of bacon, a hand full of pepper fried mushrooms and a this coat of mayo….lunch was tasty.

Chipotle Chicken goodness

Your red meat ain’t got nothing on my white meat, steakhouse creation.  Just goes to show you don’t need beef to have a steakhouse burger.

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