Monthly Archives: January 2013

  • Let us not forget about the seafood!

    We not only have dynamite BBQ, but we also offer an assortment of seafood! We can provide anything from a traditional New England steamed lobster dinner, to scallops, shrimp, mussels, clams and more. When it comes to our seafood we use a variety of cooking methods to ensure the best tasting results. You will see Continue Reading

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  • Commissary and License

    We are currently in the process of getting our barbeque catering service started up and ready to roll. We are excited to say that the South Freeport Congregational Church has graciously agreed to allow us use their kitchen as our commissary. Many thanks to them for their support. Also, we are in the process of Continue Reading

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  • Rib it!

    When it comes to ribs we prefer the “Baby Back” variety. These are our favorite kind to smoke and we have had great success doing so. Many folks have commented that our ribs are some of the best that they have tried period! Of course we can also prepare fabulous “St. Louis” style ribs as Continue Reading

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  • Bird is the Word!

    Chicken is something that most BBQ operations offer, but in my experience very few do well. Often their downfall occurs when it comes to the smoke level of the meat and the texture of the skin. Both of these aspects can be difficult to control. The key is to regulate the initial smoke intake of Continue Reading

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  • About our Brisket

    Beef brisket is a notoriously difficult cut of meat to smoke and actually produce something that tastes good. It’s a challenge that truly tests the abilities of any barbeque chef. To be able to get this particular cut of meat to come out tender and moist is an accomplishment that does not happen for all Continue Reading

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  • Sausage

    Whether its sausage, kielbasa, or hot dogs, you have got to love any meat that comes in its own casing. There’s just something about them that’s fun to cook and eat. We make a dynamite smoked sausage sandwich that is paired with smoked bell peppers and onions. We will soon be grinding our own fresh Continue Reading

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  • About our Pizza

    I think it is safe to say that almost everyone loves pizza. We here at TaylorMadeSmoke are certainly no exception. There’s nothing better than pizza cooked with hardwood. It gives the pizza an earthy, smoky taste that is second to none. We use our own homemade pizza sauce and the freshest toppings available, many of Continue Reading

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  • Sides and more

    We are continually experimenting with new foods including side dishes, new meats, veggies, seafood and whatever else we can get our hands on. In addition to our delectable smoked meats, we offer grilled corn on the cob, coleslaw, smoked vegetables, smoked baked beans, smoked bacon, mac & cheese and much more.

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  • About our Pulled Pork

    We use a bone- in “Boston Butt” (or “Blade Roast” as it is sometimes called) pork shoulder to make our pulled pork. We look for a shoulder in the 8-9 lb. range. It is washed with cold water, smothered in our rub, covered with plastic wrap and put in the refrigerator overnight. We remove the Continue Reading

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  • Getting Fired Up!

    Since we are just getting started with TaylorMadeSmoke and our website/blog is in its infancy, we would like to start by posting some general information as well as some pictures of our barbeque. By doing this hopefully people can get a feel for what we do and just how mouthwatering it really is. Moving forward Continue Reading

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