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BBQ Smokers, Pig Roasters, Chicken Cookers, and Grills From Meadow Creek

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I'm Lavern Gingerich, advocate for Meadow Creek barbecue equipment and editor of StoryQue magazine. Take a few minutes to discover our blog, recipe library, StoryQue Magazine, and revolutionary barbecue equipment. You can find us on Facebook, Pinterest, and Instagram.

The Handbook for Choosing Your Meadow Creek Smoker or Grill

This full-color guide is packed with charts, photos, and articles to help you determine if Meadow Creek is a good fit for you and choose the model that fits your presentation, cooking style, menu, and crowd size goals.

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Tips and Recipes

How to Smoke Baby Back Ribs

Tuesday, July 14th, 2015

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Smoked Ribs Recipe PLUS Beginner Tips for the Most Amazing Pork Ribs

Smoked rib recipes are a dime a million. YouTube and Google are jam packed with information on how to smoke ribs. Unfortunately, most of the recipes out there don’t make it easy to master the timing of a smoked rib, and a beginner would never realize the learning curve that’s involved in mastering amazing ribs.

No doubt about it, pork ribs can be quite tricky to master. If you’re not careful, one time your ribs might be the most amazing ribs you could dream of eating; other times they will be over smoked and dry—or undercooked with the thickest parts still clinging hard to the bone.

In this article, I reveal my tips for getting consistent results, along with step-by-step instructions and mouth-watering photos to get you on the right track and cooking some of the world’s best ribs this weekend!

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Pulled Pork Recipe on a Meadow Creek SQ36 Offset Smoker

Wednesday, May 20th, 2015

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This past weekend we had some friends coming over, so I fired up my Meadow Creek SQ36 Offset Smoker to smoke a couple pork butts and chickens. We had grilled shrimp, pulled pork, and smoked chicken for dinner along with sides and dessert.

With the holiday coming up, I decided it would be fun to share my secrets and tips for smoking pork butts. I’ve compiled a recipe with simple instructions and mouth-watering photos to help you quickly master amazing pulled pork.

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My Birthday BBQ Story

Tuesday, March 26th, 2013

Birthdays are always a big deal at our house. My special day three weeks ago was no exception and somehow it ended up involving barbecue. (How did that happen?) Anyway, I gathered the goods, fired my Meadow Creek SQ36 Smoker, and cooked up a storm.

The latest (March) issue of StoryQue contains my story and a bunch of dazzling photos. I shared quite a few tips for beginners, including how I cooked and prepped everything. Here is a video from the magazine and the first part of my story:

As you may have heard, I had a birthday earlier this month, and I just had to cook some good barbecue. I’d like to talk about my day, what I cooked, and briefly how I cooked it. The whole experience was a little extreme but I had a great time.

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Food Safety Tips

Friday, November 30th, 2012

Here’s a helpful food safety infographic, courtesy of Compliance and Safety. You can be a great chef and crank out wonderful barbecue every time, but if you don’t handle it wisely, it can turn around and bite you and your guests. You surely don’t want Mr. Campylobactor visiting you for 10 days. :)

Be safe and have fun!

Lavern

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Whole Hog or Just the Butt?

Friday, November 16th, 2012

Whole Pig

There is a lot of attention given to the idea of cooking a whole pig for catering events or a whole turkey around the Thanksgiving holiday. That’s all fine and dandy, but I think sometimes the romance of cooking the whole critter causes people to overlook the advantages of smoking only certain cuts. For example, smoking a batch of Boston butts instead of a whole pig.

The idea of going whole hog is wrapped up in a lot of culture, tradition, and novelty—especially at parties and other special events. People love hanging around the pit, and a whole pig or bird on the smoker makes a great conversation piece or an interesting place to take your picture. :)

Cook Time

One slight challenge when cooking a whole turkey or pig is making sure every part of the animal is fully cooked. White meat cooks faster than brown, so in a whole turkey, the breast is often on the verge of drying out by the time the legs are done. If you cook breasts separately, you’re only dealing with white meat and don’t need to worry about scaring off that red juice around the leg bones.

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Tips on Cooking for a Crowd (part 3)

Monday, July 23rd, 2012

In the last two months I’ve shared some tips on cooking for a crowd. I’d like to wrap up this three part series today with a discussion on keeping records. I suspect that most people don’t keep records. (I am just trying to get into the habit myself.) But you need to try it and see how easy it really is. This one trick can dramatically boost your confidence for future events PLUS eliminate frustration when you’re trying to go by memory and can’t remember half of what you did three months ago.

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Credit Cards We Accept
Struggling to choose the right cooker for your needs? Check out our Meadow Creek cooker comparison charts. If you would like to discuss your dream cooker over the phone, call Marlin toll-free at (877) 602-1568 to get some good, friendly advice. Or if you're close by, come visit our display lot in Pikeville, Tennessee to check out these fine barbeques! We offer a 30-day money back guarantee on all our Meadow Creek barbeque equipment (except the Ultimate Catererssorry, too much risk). Please realize that we (Yoders Smoky Mountain Barbecue) are a dealer for Meadow Creek. This promise applies only if you buy from us. If for any reason you are not happy with your unit, you may return the cooker to us within 30 days of the delivery or pickup date, and we will refund the purchase price minus the shipping and handling. You are responsible to pay the return shipping.
What did you think of the videos? Meadow Creek makes some amazing smokers, pig roasters, chicken cookers, and grills. All this equipment is made in the Amish Community of Lancaster County, PA. The talented craftsmen at Meadow Creek hand-make each unit. They seriously go the extra mile to make sure youre smoked pink. What really puts the sauce on the brisket is all the revolutionary features and options that make barbecue fun and easy, and even a money-machine, if BBQ is your business.
Integrity: Meadow Creek cookers are made in a culture of Godly ethicshonesty, diligence, and fairness. Whether its a Shoo-fly pie or a barbecue smoker, you will be treated right.
Stainless Steel Grates: Every Meadow Creek barbecue cooker comes standard with non-rusting stainless steel grates. This eliminates the hassle of scrubbing rust and the danger of possible rust contamination on your meat.