huckshut.com

There is a huge debate among BBQ enthusiasts out there about which type of smoker is better… a Wet “water pan” Smoker or a Dry Heat smoker. I own both wet and dry cookers and use them for competition BBQ and catering. And after years of using both, the honest – and unbiased – truth [...]

For this post we went to the reading terminal market and picked up a 3 1/2 lb. chicken(free-range). First, we brined it with huck’s basic brine, for about 12 hrs and let it air dry in the fridge for 12 hrs.

Our quest for beef tri-tip on the east coast landed us here at Galvinell Meats in Conowingo, MD. This stop on our Road Trip series has us excited as there are not many custom butchers in our area.

We picked up the 3 EYZ original bbq spice rub from the 3 eyz guys at the Galvinell Grillin and Chillin bbq contest. The 3 eyz guys told us it works great on ribs so that’s what we used for this test.

Looks like the Bubba Kegs will now be more competitively priced. The price tag is being lowered $200 from $799 to $599.

We headed over to this past weekend’s Meadow Creek Open House. It was a great time had by all. Enjoy the pics and there will be an additional post with video soon.

Today we’d like to present you with our review of the 2 of the smaller BDS models that Big Drum Smokers have to offer. The Midi 1834 holds 6-7lbs. of charcoal and the Mini, the smallest BDS, holds 4-5lbs. Both of these smokers had the same ease of use as the larger units. To increase [...]

Today we bring to you our smoked turkey. You may have seen this turkey make a cameo in our beer-can chicken episode. Hit the jump for the video.

As promised we have a short flick of BBQ Bob showing off the Cyber Q. There WILL be a review on this when it hits the market Video after the jump

We take you step by step on how to cook a cornish hen on a smoker. Watch and enjoy and we welcome your comments on this first episode of Huck’s Hut TV.

Today we tried a recipe sent to us by one of our readers. They stated that you could prep the chicken as if you were going to fry it then place them in a smoker and it’ll turn out the same way. While we couldn’t believe this, we decided to give it a try.

This weekend, we visited Fred’s Music and BBQ in Shillington, PA for a turkey event they were having. They were cooking the turkey on the green eggs and other grills. We must admit the chefs, including fred were very knowledgeable and helpful. Click Read full story for more.

Today we’re gonna show you how to properly smoke Beef Brisket. Items Used 1) Brisket Flat 2) Dizzy Pig Faising The Steaks Rub (You can use your favorite rub) 3) Mustard 4) Reliable Grill (We used the BDS)