RECIPES
Watch 2 Swine crew pitmasters Steve and Amy Tremayne demonstrate how to cook chicken outcasts and potatoes in a dutch oven over a live fire. (Video Coming Soon!)
What's an outcast? It's the leftover chicken thighs that don't make the cut for the turn in boxes at a competition.
INGREDIENTS
- Chicken Thighs Skin removed
- 4 small potatoes quartered and chunked
- ½ Pound bacon
- 1 Onion Chopped
- 3 Celery stalks Chopped
- 2 Cups BBQ sauce
INSTRUCTIONS
Light 24 to 30 B&B Competition Oak Charcoal Briquets in a charcoal chimney
When coals are ready place half of the briquets under the dutch oven (reserve the remaining)
Season the chicken with BBQ Rub
When oven is hot add the bacon
Cook until done and drain the grease
Add Chicken, Potatoes, Onions, Celery, and BBQ sauce
Cover and add remaining coals to dutch oven lid
Cook for 45 to 60 minutes until potatoes are tender
Enjoy!
This smoked fish dip recipe, created by Cookin Wid Kunchi, showcases the harmonious combination of a diverse array of flavors, with a smoky essence derived from the B&B Oak Lump Charcoal and Post Oak Cooking Wood, complemented by the Texas Trinity Season All Seasoning.
Watch pitmaster Mark of Sweet Swine O Mine demonstrate how to grill street corn with this quick and simple recipe.
Watch pitmaster and B&B Charcoal Ambassador Mark Lambert of Sweet Swine O' Mine grill this delicious spatchcocked chicken smoked to perfection. Get Mark's expert tips on how to grill a juicy bird then lay it on a nest of herbs topped off with his amazing Salsa Blanca.
Watch the video and get the recipe for Grilled Pork Chops with Alabama White Sauce from Russ Allen of REDBONES BBQ using B&B Briquets and Mesquite Chunks.