Crab Stuffed Bacon-Wrapped Onion Rings
Crab stuffed bacon-wrapped onion rings take thick-cut yellow onion rings nested together, packed with a crab rangoon-style filling made from crab meat, cream cheese, mozzarella, sweet BBQ rub, jalapeño, green onions, soy sauce, and sesame oil, wrapped tight in thin bacon, and smoked at 275 to 300°F until the bacon is crispy and fully rendered. […]
Spicy Garlic Butter Chicken
Spicy garlic butter crosshatch chicken takes five thick chicken breasts, scores them deep with crosshatch cuts, and coats them in a Cajun oil rub before hitting a screaming hot grill. After a hard sear on both sides, the chicken finishes in a pan of melted butter, minced garlic, Frank’s RedHot, and Tabasco until it hits […]
Smoked Brisket Chili
Smoked brisket chili combines a freshly smoked brisket flat with a pre-made chili con carne base for a bowl that tastes like it simmered all day. You season a 4 to 6 lb brisket flat with BBQ rub and smoke it hot and fast at 300°F until the bark sets and the internal temperature hits […]
Grilled Gochujang Chicken Wings
Grilled gochujang chicken wings deliver sticky, sweet, and spicy Korean flavor with a charred grill finish that baked wings can’t touch. This recipe uses 2 lbs of split chicken wings, seasoned simply and grilled at 300 to 350°F until the skin crisps up and the internal temperature hits 185°F. While the wings cook, you simmer […]
Boiled Corned Beef Sandwich
Boiled corned beef sandwich is made by taking a whole corned beef brisket (3 to 4 pounds), rinsing it lightly, placing it in a large pot covered with water 1 to 2 inches above the meat along with the included seasoning packet, bringing to a boil then reducing to a gentle simmer, and cooking covered […]
Honey Jalapeño Smoked Pork Belly Burnt Ends
Honey jalapeño pork belly burnt ends is 1-inch cubes of pork belly seasoned with sweet BBQ rub, smoked at 275°F for 2 hours until the bark sets, then braised in a foil pan with sliced jalapeños, honey, BBQ sauce, and butter at 300°F for 1 to 1.5 hours until tender. The foil cover traps steam […]
Wet Lemon Pepper Chicken Thighs Recipe
Wet lemon pepper chicken thighs is bone-in, skin-on dark meat grilled over indirect heat at 350°F. The chicken gets seasoned with a lemon pepper oil mixture rubbed directly under and over the skin. During the final 10 minutes, you baste it with melted butter infused with fresh lemon zest, lemon juice, and chopped parsley. This […]
Spicy Cajun Onion Boil
Spicy Cajun onion boil is whole sweet onions cored and filled with butter, beef broth, Cajun seasoning, garlic powder, smoked paprika, and crushed red pepper flakes, wrapped tightly in foil, and cooked at 350-375°F for 60 to 75 minutes until the onions turn soft and swimming in spicy butter sauce. You core each onion about […]
Jalapeño Bacon Jam Cheeseburger Sliders
Jalapeño bacon jam cheeseburger sliders are mini burgers made by forming one giant beef patty using a King’s Hawaiian rolls cardboard insert as a mold, cooking it on a griddle until it reaches 165°F, topping it with pepper jack cheese, and finishing it with homemade jalapeño bacon jam before slicing into individual sliders. The bacon […]
Smoked Bacon-Wrapped Sausage Jalapeño Poppers
Smoked Bacon-Wrapped Sausage Jalapeño Poppers Smoked bacon-wrapped sausage jalapeño poppers are fresh jalapeños halved and stuffed with sweetened cream cheese and breakfast sausage, wrapped in bacon, and smoked at 275°F for 1½ to 2 hours until the bacon crisps up and the peppers turn tender. The cream cheese filling gets seasoned with sweet BBQ rub […]