Avocado BLT Sandwich
This avocado BLT sandwich stacks 6 slices of crispy bacon, ripe sliced avocado, fresh tomato, butter lettuce, and a swipe of mayo between two slices of toasted brioche bread. Both the tomato and avocado get seasoned with lemon pepper for added brightness, and the brioche gets toasted in avocado oil spray instead of butter for […]
Pork Belly Burnt Ends
These pork belly burnt ends get cured in pure molasses for 24 hours, smoked at 250°F to a deep mahogany bark at 175°F internal, then braised in a molasses BBQ glaze for another 2.5 hours until fall-apart tender. The final 15 minutes happen with the foil off so the glaze tightens into a sticky, lacquered […]
Hot Honey Smoked Ribs
Watch See How It’s Done: This pork ribs recipe takes 2 racks of pork loin ribs, cuts them into individual ribs for maximum bark surface, then coats them with molasses as a binder before a heavy BBQ rub. The ribs smoke unwrapped at 250 to 275°F for 1.5 to 2 hours until they hit 165°F […]
Pulled Pork Burger
Watch See How It’s Done: Pulled pork burger built smashburger-style takes smoked pork butt off the bun and turns it into crispy compressed patties with caramelized edges and a juicy center. An 8-pound bone-in pork butt gets scored, seasoned, and smoked at 250°F to 165°F, then wrapped and pushed to 207°F probe tender. The shredded […]
Grilled Sausage Stuffed Bread Boats
Grilled sausage stuffed bread boats start with skinny French baguettes hollowed out into boats, lined with sliced mozzarella and sauteed jalapenos and onions, then sealed with raw Italian sausage pressed edge-to-edge across the top. The boats go sausage-side down on direct heat for 8 to 10 minutes until the sausage gets crispy and charred, then […]
BBQ Smoked Sausage Burnt Ends
BBQ smoked sausage burnt ends take 3 packs of smoked kielbasa sausage sliced into 1/2-inch rounds, coated in yellow mustard and a sweet BBQ rub, then smoked at 250°F over applewood for about 2 hours until the pieces develop a dark, smoky color. After the initial smoke, butter and BBQ sauce go into the pan […]
Peach Bourbon Glazed Ribs
Peach bourbon glazed BBQ ribs run unwrapped the entire cook at 275 to 300°F until the internal temperature hits around 203°F and the rack bends and cracks when you pick it up with tongs. No foil wrap, no butcher paper, just straight smoke from start to finish for the deepest bark and smokiest flavor. The […]
Bacon-Wrapped Hot Dogs
Bacon-wrapped chile relleno hot dogs take beef dogs wrapped in bacon and grilled until crispy, loaded with fire-roasted poblano peppers stuffed with melted Monterey Jack cheese, and topped with sautéed sweet onions and jalapeños on toasted brioche buns. You char the poblanos over open flame until blackened, steam and peel them, stuff each half with […]
Smoked & Fried Pork Belly with Chimichurri
Smoked and fried pork belly with chimichurri takes thick skin-on pork belly strips scored on the meat side, seasoned with salt, pepper, and garlic powder, smoked at 300°F for about 2 hours to 175°F internal, then fried in a cast iron with 1 inch of oil on its side so both skin and meat crisp […]
Pan-Seared Pork Chops Sponsored By Missouri Pork
Oven-finished pan-seared double bone pork chops with garlic herb butter sauce take thick-cut, 2-inch bone-in pork chops through a hard sear on both sides, a gentle oven finish at 300°F to 145°F internal, and a pan sauce built from butter, smashed garlic, fresh herbs, Dijon mustard, honey, and lemon. You score the fat cap in […]