Smoked Shotgun Shells
Smoked shotgun shells are uncooked manicotti pasta shells stuffed tightly with a mixture of ground beef, pork chorizo, softened cream cheese, shredded cheddar cheese, and seasonings (salt, pepper, garlic powder, paprika), then wrapped with a single slice of thin bacon in a slightly overlapping spiral and smoked at 250°F for 90 to 120 minutes until […]
Chorizo Bacon Breakfast Burritos
Chorizo bacon breakfast burritos are large flour tortillas filled with crispy bacon, chorizo scrambled eggs made by cooking 2 tubes of pork chorizo until browned then adding whisked eggs directly into the cooked chorizo and stirring until fluffy, golden crispy hash brown patties broken into pieces, freshly shredded cheddar cheese, chipotle mayo, and fresh avocado […]
Applewood Smoked Baby Back Ribs
Classic applewood smoked baby back ribs are 3 racks of baby back ribs (2 to 2½ pounds each) with the membrane removed, patted dry, optionally coated with yellow mustard as a binder, then seasoned generously with a dry rub made from brown sugar, paprika, salt, pepper, garlic powder, onion powder, chili powder, and optional cayenne. […]
Chili Cheese Dog Sliders
Chili cheese dog sliders with chive butter rolls are thin all-beef hot dogs scored crosswise on both sides, grilled until the cuts open up, then placed in lightly sliced King’s Hawaiian sweet slider rolls that have been brushed inside and out with melted butter mixed with fresh chopped chives. You top each hot dog with […]
North Carolina Pulled Pork
Hot and fast North Carolina pulled pork is an 8-pound bone-in pork butt seasoned simply with kosher salt, coarse black pepper, and garlic powder, then smoked uncovered at 350°F for 2 hours until a thick bark forms on the exterior. After the bark develops, you transfer the pork to a foil tray, add ½ to […]
Dr Pepper Party Ribs Recipe
Dr Pepper party ribs use 2 racks baby back ribs with membrane optionally removed, cut between every bone into individual ribs before cooking, then seasoned generously on all sides with sweet BBQ seasoning and rested at room temperature for 15-20 minutes. Smoke at 275°F for 2 hours to build bark on all surfaces. While ribs […]
Hot Dog Burnt Ends
Bacon-wrapped hot dog burnt ends use 1 pack of 1/4-lb hot dogs (8 count) sliced into 1/4-inch thick pieces (approximately 4 pieces per hot dog for 32 total bites), each wrapped with half a slice of thick-cut bacon that’s been lightly seasoned with sweet BBQ seasoning before wrapping. Place on wire mesh rack and smoke […]
Maple Bourbon Smoked Pig Shots Recipe
Pig shots recipe uses 1 pork kielbasa sliced into 1/2-inch thick rounds, each wrapped with half a slice of thick-cut bacon formed into a cup shape and secured with a toothpick to create a vessel for filling. Fill each bacon-wrapped kielbasa with cream cheese mixture made from 8 oz softened cream cheese, 1/2 cup shredded […]
Sticky Honey Garlic Double Bone Pork Chops
Honey garlic pork chops use three double bone pork chops (1.5-2 inches thick, approximately 1 lb each) patted dry and seasoned generously with 1 tablespoon kosher salt, 2 teaspoons each of coarse black pepper and garlic powder, and 1.5 teaspoons smoked paprika, then rested at room temperature for 20-30 minutes. Cook over indirect heat at […]
Smoked Pineapple Ham with Pineapple Chutney
Smoked pineapple ham uses an 8-12 lb spiral-cut ham rubbed with Dijon mustard and Sweet Preacher seasoning, covered with fresh pineapple chunks secured with toothpicks, then smoked at 275°F until internal temperature reaches 130°F when you begin glazing with pineapple juice, brown sugar, honey, and Dijon mixture. Continue smoking to 140°F final temperature, applying 1-2 […]