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 […]
Smoked Porchetta Recipe with Crispy Crackling
Smoked porchetta recipe uses an 8-10 lb whole pork belly with skin on, salted overnight on Day 1 to dry the skin, then butterflied and filled on Day 2 with olive oil, garlic, rosemary, thyme, sage, lemon zest, and black pepper before rolling tight and tying with butcher’s twine. Refrigerate overnight again on Day 2 […]
Party Ribs Recipe with Vanilla Brown Sugar Butter
Party ribs recipe uses 3 racks of St. Louis-style spare ribs cut into individual portions, seasoned with sweet BBQ rub, smoked at 250°F for 2-3 hours until bark sets, then pan-braised in vanilla brown sugar butter sauce for 1.5 hours until probe-tender at 203°F. The sauce combines brown sugar, honey, apple juice, butter, vanilla extract, […]
Smoked Spiral Ham Recipe
See How It’s Done Smoked spiral ham recipe uses a pre-cooked spiral-cut ham brushed with Dijon mustard, seasoned with sweet BBQ rub, then smoked at 300°F in a foil pan until it reaches 145°F internal temperature. Apply a brown sugar honey bourbon glaze during the last 30 minutes, brushing every 10 minutes to build layers […]