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Since my last article about all the fun I have been having smoking meat, things have really gotten quite crazy. Apparently, really good tasting food that is made from scratch is pretty popular….and it sells FAST!

In case you missed that last article, I brought my smoker to work a few weeks ago and have been experimenting with all kinds of different recipes that are totally outside of what we normally do at Bowser’s.

At first, it was just an excuse to use my smoker more than once a year. But now, it’s grown into something a bit more than that. So let’s get you caught up on what I’ve been cooking the past few weeks!

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Following the pastrami, the next thing I smoked was these pork shoulders. I’ve done these three times now using three different recipes.

The first one was a simple salt and pepper rub with a little cayenne pepper that turned out to be a bit too much cayenne pepper. Then the second time was a more complicated rub that had a dozen or so ingredients, but everyone agreed that it wasn’t any better. Then finally I went back to the original recipe and just toned down the cayenne pepper a bit. I think that is our winner.

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We’ve been serving the pulled pork on a Mancini’s Kaiser Roll topped with a bit of BBQ sauce, creamy coleslaw, pickles, and onions.

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But as “The Beaver County French Fry Guy,” my favorite way to eat the pork is on top of fries with shredded cheddar, BBQ sauce, and ranch. This might be the best thing on the menu right now.

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We’ve also had some customers create some experiments of their own with our pulled pork. Just last night, I overheard someone asking to add the pork on top of our Buffalo Sneedwich. IT. LOOKED. AMAZING!

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The next thing I smoked was a Jack Daniels Glazed Turkey Breast. Just like everything else I have made so far, it was fantastic…maybe the best thing yet. Although I think it was a bit too smokey.

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We served this one as a Turkey Bacon Ranch Sandwich on wheat bread from our friends at Mancini’s. It sold out before dinner was over that day.

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Last Friday, I made another batch of pastrami that came out really well.

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And as I was prepping more pastrami to brine on Saturday, I figured I might as well try my hand at smoking a standard brisket. This one was a super-simple recipe that was just rubbed with salt and pepper and smoked for about 12 hours.

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The end product was fantastic.

We have since sold out of all of the pastrami and brisket, but I smoked more pulled pork on Monday, so there is some of that available this week if you’d like to try it.

As for me, after all this smoking I need to take some time to relax!

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But don’t worry, I’ve got more turkey breasts ready to cook tomorrow. And I’ve got 4 huge briskets brining in the cooler waiting for their chance to become delicious pastrami.

If you want to keep up with that latest on what I’m smoking at work, follow @friesandslaw on snapchat. I’m doing my best to remember to update our story with pics from each smoking session.

Andrew is a professional freelance writer and lifelong resident of Beaver County. He created Your Beaver County to promote and showcase all of the positive aspects of our incredible local culture! You can find more of Andrew’s professional information at Brooklyn Content, or you can also follow him on his personal twitter account, @theAndrewSelby.