B&B Charcoal Recipes

Smoked Dino Beef Ribs

Thu, 04 Sep 2025 15:58:56 GMT

Smoked Dino Beef Ribs

By Pitmaster Achunchigan Lattore

Try these Smoked beef dino ribs which originally appeared on CookinWidKunchi.com by Achunchigan Lattore. Whether using B&B Pellets, Charcoal, Wood Chunks, or Cooking Wood, these Dino Ribs are meant to go low and slow for that perfect smokey flavor.

Smoked Dino Beef Ribs

Prep Time: 20 minutes

Dry Brine Time: 6-12 Hours

Rest Time: 1 Hour

Serving Size: 1 Rack for 5-6 People

Ingredients:

1 rack of Dino Beef Ribs
Homemade Beef Rub (see recipe below)
Homemade Beef Rub:
2 parts 16 mesh pepper
1 part coarse kosher salt
1 part granulated onion
1 part granulated garlic

Instructions:

Step 1: Prep
Pat the beef ribs dry with a paper towel.
The prep on beef ribs is very important. The ribs have a thick silver skin on top of the meat, that needs to be trimmed off to allow the seasoning and smoke to make contact with the meat for maximum flavor. Use a sharp knife to get under the membrane and carefully trim it off, being mindful not to remove too much meat. You may need to do it in multiple pieces. You will lose a lot of fat off the ribs, but this meat has so much intramuscular fat that you won't miss it.
Apply a generous amount of the homemade beef rub to all sides of the dino ribs.
Place the seasoned ribs on a wire rack and put them in the refrigerator, uncovered, for 6-12 hours. This dry brining process will help tenderize the meat and enhance flavor.

Step 2: The Cook
Prepare your smoker or grill for a low and slow cook. To achieve a great smoky flavor and consistent results, I recommend using B&B charcoal products, whether you prefer pellets, charcoal, wood chunks or their full sized wood splits.
Maintain a steady cooking temperature of 250°F. Based on my experience, this temperature range is perfect for this cut of meat, allowing the fat to render down slowly while the smoke permeates the meat.
Place the ribs directly on the grill grates.
Monitor your fire management to maintain a steady temperature throughout the cook as best you can.
Let the dino ribs cook for an estimated 6-8 hours. The most important rule to follow is to cook until the meat is probe tender, not to a specific finished temperature. The probe should slide into the meat with little to no resistance, similar to a hot knife through butter.

Step 3: Rest
Once the ribs are probe tender, remove them from the smoker.
Wrap the dino ribs in butcher paper or aluminum foil and let them rest for 1 hour. This allows the juices to redistribute, ensuring a tender and juicy final product.
Slice the dino ribs between the bones and serve if you're serving just a few people, but you can slide the bones out and slice like a brisket.

Smoked Fish Dip

Tue, 27 Jun 2023 17:33:54 GMT

Smoked Fish Dip

by Pitmaster Kunchi of Cookin Wid Kunchi

This smoked fish dip recipe, created by Cookin Wid Kunchi , showcases the harmonious combination of a diverse array of flavors. The smoky essence derived from the B&B Oak Lump Charcoal and Post Oak Cooking Wood , complemented by the Jamaican Jerk seasoning, as well as every other element in between, culminates in a delightful symphony for your taste buds. These flavors are meant to be savored and shared with your loved ones at your upcoming gathering. Watch the video below to see how it's done.

INGREDIENTS

1 lb fresh king Mackerel (boneless)
1 cup mayonnaise
1 cup whipped cream cheese
1 bulb roasted garlic
1 tbsp lemon or pickle juice
B&B Texas Trinity (season the fish)
Booyah Jamaican Seasoning (season the dip) or your favorite creole rub
1⁄4 cup of sour cream
1 tbsp Hot sauce

INSTRUCTIONS

Grilling The Fish

1. Begin by dry brining your fish: Coat it with salt, let it rest in the refrigerator for approximately an hour, and then rinse it off.

2. Place the fish back in the refrigerator, either exposed to the cool, dry air or wrapped in cheesecloth. This will allow the fish to develop an outer layer of pellicle, enhancing its ability to absorb the smoky flavor. It is preferable to dry brine the fish overnight in the fridge, using only coarse sea salt.

3. Ensure that you are using the finest fuel. In this case, the fish was smoked on the offset smoker, fueled by B&B Oak Lump Charcoal and B&B Post Oak Splits. For optimal results, maintain a clean and well-controlled fire. Remember that fish can quickly absorb a significant amount of smoke, so avoid overpowering it.

4. Avoid overcooking the fish. Smoke your fish in the smoker at a temperature range of 250°F to 275°F until the internal temperature reaches around 145°F. Overcooking the fish will result in dryness and a loss of its inherent flavor, which is crucial for the dip. It is important for the fish to remain moist and flaky so that you can create either a chunky or a smooth dip without the fish becoming dry.

5. High-quality fish is essential. Opt for a fish with a high oil or fat content, as it will contribute the most flavor. For this recipe, King Mackerel was used.

Making The Dip

1. Once your smoked fish has cooled down, break it apart into chunks. Add all the ingredients to your food processor and blend until you achieve the desired consistency. In this case, the dip had a smooth texture.

2. Sprinkle some Hatch chili powder on top for garnish.

Grilled Street Corn

Tue, 01 Nov 2022 16:48:17 GMT

Grilled Street Corn

by Pitmaster Mark Lambert of Sweet Swine O' Mine

This easy recipe for grilled street corn is so delicious! Watch pitmaster Mark of Sweet Swine O Mine demon how to grill street corn with this quick and simple recipe. The grilled corn cobs are brushed with a zesty mayo sauce and sprinkled with cheese and cilantro for amazing flavor. This is the perfect side dish for any BBQ.

INGREDIENTS

Corn in husks
Mayonnaise
Cotija cheese
Lime Juice
Tajin seasoning

INSTRUCTIONS

Grill fresh sweet corn in the shuck until the outside is completely charred

Cut off the end and remove the shuck and silk

Paint the hot ears with mayo

Roll corn in Cotija cheese

Add fresh lime juice and tajin seasoning

Enjoy!

Spatchcock Chicken

Mon, 24 Oct 2022 21:00:34 GMT

Spatchcock Chicken

by Pitmaster Mark Lambert of Sweet Swine O' Mine

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.

INGREDIENTS

Whole chicken
Salsa blanca recipe (below)

INSTRUCTIONS

Remove the backbone from the chicken cutting down each side from tail to neck.

Flatten out and dry.

Season with your favorite low sugar chicken seasoning and spray with cooking oil.

Cook directly over fire 14' away on a bed of herbs, 375 degrees with the lid closed or until the breast reaches 158 degrees.

Rest and dress with sauce

Salsa Blanca Recipe

1 cup mayo

1 tbsp apple cider vinegar

1 tbsp seasoned rice vinegar

1tbsp hot sauce

Juice of one lime

Cilantro to taste

Mexican seasoning to taste (Rub Del Norte)

Grilled White Sauce Pork Chops

Mon, 29 Aug 2022 16:21:51 GMT

Grilled White Sauce Pork Chops

by Pitmaster Russ Allen of REDBONES BBQ.

Watch REDBONES BBQ pitmaster Russ Allen demonstrate how to grill these delicious pork chops.

INGREDIENTS

2 pork chops
White sauce recipe (below)

INSTRUCTIONS

Marinate 1/2” to 3/4” pork chops in white sauce for 30-45 minutes. Recipe below (save some white sauce for dipping cooked chops in)

Get a charcoal grill going with B&B Competition Oak Briquets . Around 400 degrees.

When grill is to temp, add a piece or two of B&B Mesquite Smoking Wood Chunks .

Put on pork chops and cook 4-5 minutes per side.

Cooking temp for pork: when internal temp gets to 145-150, pull pork chops off and let rest for 5 minutes or so. Time to eat!! Enjoy!!

White Sauce Recipe

I do a trial and error recipe so mix and match to your taste!!

Mayonnaise

White vinegar

Milk or buttermilk

Salt

Pepper

Lemon pepper

Favorite BBQ rub

Other alternates that I have used:

Sour cream (makes a thicker dipping sauce)

Lemon juice

Horseradish

Beer Can Chicken

Thu, 21 Jul 2022 00:20:40 GMT

Beer Can Chicken

by Pitmaster Russ Allen of REDBONES BBQ.

Watch the video to learn how to grill this mouthwatering Beer Can Chicken recipe from REDBONES BBQ pitmaster, Russ Allen.

INGREDIENTS

2 Whole Chickens
BBQ Rub of choice
2 Beer Cans
BBQ Sauce of Choice

INSTRUCTIONS

Load your pellet smoker with B&B Pellets at set at 300 degrees and let come up to temp.

Clean the chickens up and pull out the giblets and neck and discard.

Spray chickens down with duck fat and season with Dirty South’s AP rub and Jonesy Q’s Money Honey rub.

Open beer or and slide chicken body over can with legs downward.

Put on the 300 degree smoker for approximately one hour and 15 minutes to one hour and 30 minutes.

Internal temperature in the breast meat should be a minimum of 165 degrees.

Drizzle Lems Meat Varnish on chicken to cover completely and set back on smoker for about 5 minutes or so just to set sauce.

Dutch Oven Chicken Creole

Fri, 17 Jun 2022 17:30:33 GMT

Dutch Oven Chicken Creole

by Pitmasters Steve and Amy Tremayne, 2 Swine Crew

Watch 2 Swine crew pitmasters Steve and Amy Tremayne demonstrate how to cook chicken creole in a dutch oven over a live fire.

INGREDIENTS

3 Chicken Breasts cut into chunks
1 Cup Chopped Onion
1/2 C Chopped Green Pepper
1/2 C Chopped Celery
1 16OZ can Diced Tomatoes
1 6OZ Can Tomato Paste
2 C Reduced Sodium Chicken Broth
1 1/2 C Uncooked White Rice (medium or long grain)
2 TBL Cooking Oil
Cajun Seasoning to taste

INSTRUCTIONS

Preheat dutch oven with cooking oil on grill using B&B Oak Lump Charcoal at 400 Degrees

When oven is hot, sauté chicken until brown on both sides

Remove chicken

Add celery, onion, and bell pepper

Sauté until tender

Add diced tomatoes, tomato paste, chicken broth, chicken, and cajun seasoning

Cover and bring to a boil

When oven begins to boil stir in the rice and cover

Let simmer for 45 minutes

Enjoy!

Dutch Oven Chicken Outcasts and Potatoes

Fri, 17 Jun 2022 17:30:29 GMT

Dutch Oven Chicken Outcasts and Potatoes

by Pitmasters Steve and Amy Tremayne, 2 Swine Crew

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!

Post Oak Spares

Fri, 03 Jun 2022 23:01:17 GMT

Post Oak Spares

by Pitmaster Rasheed Philips, Philips BBQ

Try this delicious recipe from pitmaster Rasheed Philips for seasoned pork spare ribs lovingly smoked with post oak BBQ and cooking wood for four hours.

INGREDIENTS

Pork Spare Ribs [2]
Grape-seed Oil [2oz]
Pork Rub [The Slabfather or season of your choosing]

INSTRUCTIONS

Before we start seasoning the ribs, let's get the smoker up to temp. It's all about time management. After spending almost a month in Texas I had to continue the flavor train on a set of ribs. For this cook we will be using B&B Charcoal Post Oak Cooking Wood . No igniters or cubes needed, build a medium sized log cabin, pour a little grape-seed oil on some butcher paper. Roll and place at base of woodpile and ignite.

As the woodpile burns down, let's get started on prepping the ribs. Remove from package and pat ribs dry with a paper towel. I personally run my palm across the ribs, I do this to make sure there are no bone shards. At times when the ribs are being cut, the bones and chip and shards left on the meat. Trust me by the time they are done cooking you won’t be able see them, and you do not want to bite into one of those pieces.

Once patted dry, flip ribs over and using a butter knife lift the membrane from the back of the ribs. Use a paper towel to grab hold of the membrane and pull it from the ribs.

Drizzle grape-seed oil on the front and back of the ribs, a little goes a long way. Rub the oil around and don’t forget the edges.

Starting with bones facing up, use your pork rub of choice and season the back and edges.

Flip ribs over this is our presentation side, season evenly. Then allow rub to sit for 10 minutes.

It's time to load up the smoker. Cooking temp for pork: we will be cooking at 275 on the lower rack. This cook will take roughly 4 hours.

Spritzing every 30 minutes after the first hour and a half. At the three hour mark, wrap ribs tightly in aluminum foil with three nubs of butter. Increase smoker temp to 325, will cook the ribs at this temperature for another hour.

Remove Ribs from heat, at this time let ribs rest for 15 minutes. Slice and enjoy.

Peanut Butter and Jelly Chicken Wings

Tue, 17 May 2022 18:01:37 GMT

Peanut Butter and Jelly Chicken Wings

by Pitmaster Marcio Borguezan, Hog Addiction BBQ

Marcio Borguezan is a 2019 Memphis in May Whole Hog World champion

He’s also the Lead Pitmaster @ Hog Addiction BBQ and the current 2022 Hogs For the Cause Grand Champions. He loves to cook Hogs, teach and inspire new cooks. “As Pitmaster I have the responsibility to build the next generation of BBQ Sport”

INGREDIENTS

2 lbs Chicken wings
2 tbsp White Lightning Seasoning, or favorite spicy chicken seasoning

For the PB&J Glaze:

11 oz Mango habañero pepper jelly
1/4 cup JIF peanut butter
1 tablespoon soy
1 teaspoon sriracha
1/2 to 3/4 cup of orange juice to get the thickness of good wing sauce
Chives and crushed peanuts for garnish

INSTRUCTIONS

Pat the wings dry and liberally season with seasoning.
Smoke the wings at 250/275F in a pellet smoker using B&B Championship Blend Pellet s, or using B&B Charcoal Competition Char-Logs in a charcoal smoker, until the reach an internal temperature of 165-170
Preheat a large Dutch Oven with peanut oil or frying oil of your choice.
When the oil is heated, fry the wings for 2 minutes until crispy.
Meanwhile, make the glaze
In a small pot, whisk the jelly, peanut butter, soy sauce, sriracha, and OJ together in until smooth.
Reduce by 1/4 over the heat until thick and smooth.
Toss the wings into the creamy peanut butter sauce.
Garnish with crushed peanuts and diced chives.

Triple Tail Filets with Horseradish Crust

Wed, 20 Apr 2022 20:16:35 GMT

Triple Tail Filets with Horseradish Crust

by Pitmaster Marcio Borguezan, Hog Addiction BBQ

Marcio Borguezan is a 2019 Memphis in May Whole Hog World champion

INGREDIENTS

Salt and pepper
2 triple tail filets
1 small jar of horseradish
Small Box of bread crumbs
1/3 cup of grated Parmesan cheese
1/3 cup of bread crumbs
Hand full of capers
8 garlic gloves
1 stick of butter
8 oz Angel hair pasta

INSTRUCTIONS

Salt and pepper fish filets to your liking
For the crust, drain a small jar of horseradish
Add parmesan, bread crumbs and capers and lightly mix together
For the pasta, melt butter and add garlic
Cook it slowly until garlic dissolves into a past
Add cooked angel hair pasta to it and toss
On a griddle or skillet form your crust to the same size as the fish fillet about 1/4 of an inch thick
Let it cook until it crusts over
Once cooked, layer you fish with it on both sides
Finally add pasta and enjoy

Seafood Paella

Wed, 20 Apr 2022 19:52:51 GMT

Seafood Paella

by Pitmaster Marcio Borguezan, Hog Addiction BBQ

Marcio Borguezan is a 2019 Memphis in May Whole Hog World champion

INGREDIENTS

2 large green bell peppers
1 large red bell pepper
Half bundle of celery
1 large yellow onion
5 garlic cloves
3 cans of coconut milk
1 lb of crab lump
1 lb of Royal red shrimp
2 lbs of muscles
2 lbs of clams
1 lb crawfish meat
1 lb of medium shrimp
6 cups of Jasmine rice

INSTRUCTIONS

Dice bell peppers, onion, garlic.
Add to one stick of butter to a paella skillet
Melt butter and add vegetables
Cook over grill using B&B Competition Char-Logs until partially tender
Add 12 cups of water bring to boil
Then add rice and seafood
Put lid on it and let cook on low to medium heat
Top dish with some fresh cut chives

Pecan and Parmesan Crusted Salmon

Tue, 19 Apr 2022 22:20:49 GMT

Pecan and Parmesan Crusted Salmon

by Pitmaster Sunny Moody, Moodswing BBQ

Try this delicious seafood recipe for grilled pecan and parmesan crusted salmon from pitmaster Sunny Moody of Moodswing BBQ.

INGREDIENTS

For the Salmon:

B&B Oak Lump Charcoal
B&B Cherry Wood Chips
4 Salmon Filets
1/2 cup Mayo
1 cup finely chopped pecans
1/2 cup panko breadcrumbs
1/2 cup grated parmesan cheese
2 Tablespoons chopped parsley
2 Tablespoons chopped chives
2 Tablespoons chopped fresh dill
1 Tablespoon Kosmo’s clean eating Lemon Twist seasoning
1 Teaspoon Kosmo’s The Best Garlic Jalapeno Rub
3 Tablespoons melted butter

For the Honey Mustard Sauce:

3 Tablespoons of honey
3 Tablespoons of spicy brown mustard
1 Tablespoon of mayo
1 teaspoon of apple cider vinegar
1 Tablespoon BBQ Sauce

INSTRUCTIONS

Soak 1/2 cup or a handful of B&B Cherry Smoking Wood Chips in water.
Preheat grill to 425 degrees, or medium high heat using B&B Oak Lump Charcoal using the two zone cooking method. One side for direct grilling and one side for indirect.
Make a foil packet. Remove wood chips from water and place in the foil packet. Seal the packet, and poke a few holes on each side.
In a bowl, combine pecans, breadcrumbs, parmesan, and all herbs and seasonings plus the melted butter.
Spread mayo over each filet of salmon making sure to cover all sides.
Coat all sides of fish with the pecan moisture.
Place foil packet over direct heat.
Place salmon over indirect heat.
Grill each side for 6-8 minutes. Salmon is done when it reached an internal temperature of 145 degrees.

For the sauce: combine all ingredients in a small bowl and serve drizzled over salmon.

Tri-Tip and Hasselback Potatoes

Mon, 14 Feb 2022 17:50:34 GMT

Tri-Tip and Hasselback Potatoes

by Pitmaster Sunny Moody, Moodswing BBQ

Watch B&B Sunny Moody of Moodswing BBQ demo how to build a 3 zone fire to grill up a mouth-watering tri-tip steak and Hasselback potatoes.

INGREDIENTS

2-3 pound Tri-Tip
Russet Potatoes
Salt, pepper, garlic powder, onion powder or (Kosmo’s Q SPG Rub)
Kosmo’s Q Cow Cover rub
Olive Oil
Fresh Garlic

EQUIPMENT

Charcoal Grill
B&B Competition Oak Briquets
Sharp Knife
Cutting boards
Aluminum Foil
Aluminum Half pans

INSTRUCTIONS

Lightly trim fat off of Tri-tip. Make sure to remove silverskin (transparent skin that will not render down when cooking)
Season all sides with Salt, Pepper, and Garlic or I like to use Kosmo’s Q SPG rub
Then lightly season with a red beef rub I like to use Kosmo’s Q Cow Cover
Let meat rest and sweat while Preparing Hasselback Potatoes.
Combine Olive Oil with fresh minced or crushed garlic and let sit.
Gently cut potatoes about 90% of the way through creating thin slices.
Gently brush potatoes with garlic infused olive oil getting between all the layers.
Lightly season potato with sea salt, pepper, garlic powder and onion powder.
Make a tinfoil boat by folding Aluminum foil into a rectangle boat.
Place potatoes in foil boats.
Prepare grill by lighting B&B Competition Oak Briquets in a charcoal chimney.
Once briquets have turned mostly white, dump charcoal into grill.
Move briquets to one side with only a few in the middle to create a 3 zone cook.
You will have a hot direct side, medium middle and indirect side.
Place Potatoes in foil boats in middle of grill.
Place Tri-tip on indirect side of grill to slowly bring up internal temperature so the fat can render down.
Close lid
Once Tri-tip reaches 125 degrees internal temperature pull off grill and place in half pan and cover with foil to rest.
Move potatoes over to direct heat for a few minutes to finish cooking. You’ll know they are done when you stick your probe in them and they are soft throughout with a crispy skin. Then remove from Grill.
Place tri-tip on direct heat side of grill to sear the meat.
Sear the Tri-tip for 1-2 minutes on each side of the meat.
Pull off the grill and let rest for about 5 min before slicing.
Always slice your tri-tip across the grain.
Top your Tri-tip with fresh Cilantro Chimichurri sauce
Enjoy

Flank Steak Bruschetta

Mon, 14 Feb 2022 17:38:39 GMT

Flank Steak Bruschetta

by Sunny Moody, Moodswing BBQ

Watch pitmaster Sunny Moody demo her award winning SCA ancillary recipe for grilled flank steak bruschetta. Grilled over B&B Lump Charcoal & Hickory wood chunks, the flavors are out of this world.

INGREDIENTS

1 flank steak (or could use skirt steak as well)
Salt, pepper, garlic powder, onion powder or (Kosmo’s Q SPG Rub)
Baguette
Olive Oil
Fresh Garlic
Smoked Aged White Cheddar Cheese sliced
Shallot
Tomatoes
Fresh Basil
Balsamic Vinegar

EQUIPMENT

Charcoal Grill
B&B Competition Oak Briquets
B&B Hickory Smoking Wood Chunks
Sharp Knife
Cutting boards
Aluminum Foil
Aluminum Half pans

INSTRUCTIONS

Lightly trim fat off of flank steak.
Lightly season all sides with Salt, Pepper, and Garlic
Slice baguette into ¼” to ½” thick slices.
Combine Olive Oil with fresh minced or crushed garlic and let sit.
Gently brush baguette slices with garlic infused olive oil
Prepare grill by lighting B&B Competition Oak Briquets in a charcoal chimney.
Once briquets have turned mostly white, dump charcoal into grill.
Add in one B&B Hickory Chunk of wood off to the side.
Place Steak on grill
Place sliced baguettes on flat top of grill.
Cook Steak with the “just keep flipping method” to evenly cook the meat. Let meat cook for 1 minute then flip and repeat.
Baguettes will cook really quickly. You just want them to turn a light brown.
Look for a beautiful sear on each side of the meat. Remove from grill and let rest in Aluminum half pan covered with foil.
Build Bruschetta
Place slice of baguette on table. Top with a piece of aged white cheddar, thinly shaved shallot, Slice of tomato.
Place steak on top of bruschetta, add a fresh basil leaf and add a spritz of olive oil and balsamic vinegar.
Enjoy

Mesquite Grilled Mozarella Stuffed Meatballs

Tue, 08 Feb 2022 21:17:11 GMT

Mesquite Grilled Mozarella Stuffed Meatballs

by Pitmaster Rasheed Philips

This recipe from B&B Pitmaster Rasheed Philips uses B&B mesquite cooking wood to make these delicious mozzarella stuffed meatballs.

INGREDIENTS

For the Brine:

2 lbs 80/20 Ground Beef
1/2 block Mozarella Cheese
1 Egg
1/2 cup Shredded Parmesan Cheese
1/4 Mexican Oregano
4 tbsp Salt
3 tbsp Red Pepper Flakes
5-6 Tomatoes
1/4 Olive Oil
1 Stick Unsalted Butter
3 tbsp Black Pepper
2 tbsp Crushed Garlic

INSTRUCTIONS

Let's start by building a log cabin fire with B&B Mesquite Cooking Wood . While that’s burning down, we'll start preparing the meatballs to grill.
In a large mixing bowl add the 2lbs of beef, one egg, 1/2 cup of shredded parmesan cheese, 1/4 cup of Mexican oregano (leaving a little to the side), 3 tablespoons of red pepper flakes, a light drizzle of olive oil, 1 tablespoon black pepper, 1 tablespoon crushed garlic and mix thoroughly.
Once all ingredients are thoroughly mixed, start to form 4 to 5 ounce balls roughly the size of a plum. Then make a small indentation and insert a cube of your mozzarella cheese and fold over. Rub the meatball together to form a spherical shape and set to the side. Continue to repeat the steps until you've used all of your ground beef mixture.
Now that the meatballs are formed, lightly oil your grates if needed. I'm cooking on an outpost set up which allows me to swing my grades in and out and raise and lower them from my mesquite splits. Set your meatballs on your grate, roughly medium height away from your fire. They're going to start cooking.
As the meatballs cook, prepare the tomatoes for the sauce. Properly rinse tomatoes, slice them in half, lightly drizzle them with olive oil and sprinkle them with salt and the remaining Mexican oregano and freshly cracked black pepper. Then set them on your grate over your fire. This is going to cause them to roast and char up nicely, absorbing that amazing mesquite flavor that will add so much depth to the sauce.
At this time, make sure to rotate your meatballs so that they're cooking evenly.
Next, remove the tomatoes from the grate, place them in a large pan and begin to break the tomatoes apart. You can do this with a fork, but if you have an emulsifier or a blender, this will really expedite the process. Add in another pinch of salt, freshly cracked pepper and any additional Mexican oregano you may have, and lightly drizzle a little olive oil.
Blend until slightly smooth. I like my sauce with a little bit of texture and a bit of chunks of the tomatoes, but this is completely a personal preference. Place the pot on a low simmer then go and grab your meatballs and set them inside of the pot with the sauce. Cover, allowing all of the flavors to meld together properly.
As the meatballs and sauce are simmering, cut bread in half, cut little cubes of your unsalted butter, and set them on top of your bread. Sprinkle Mexican oregano, black pepper and shredded parmesan cheese on top and place over the grill grate to toast. It should take roughly 2 to 3 minutes once complete.
Remove from heat, slice and serve with one or two of your now sauced meatballs.

Mesquite Grilled Game Day Hot Wings

Tue, 01 Feb 2022 18:54:15 GMT

Mesquite Grilled Game Day Hot Wings

by Pitmaster Rasheed Philips

This recipe from B&B Pitmaster Rasheed Philips uses B&B lump charcoal and mesquite cooking wood to make these amazing Game Day Hot Wings!

INGREDIENTS

For the Brine:

Cayenne Pepper
Crushed Red Pepper
Salt
Garlic

F or the Wings:

3 lbs of wings
Salt
Good Feathers Poultry Rub
Chipotle Powder
Smoked Paprika
Chili Powder
Aleppo Pepper
Avocado Oil

INSTRUCTIONS

Load your chimney with some B&B Mesquite Cooking Wood . While that’s getting started, start seasoning your wings.
In a small mixing bowl add 2 tablespoons of the following: salt, poultry rub, chipotle powder, smoked paprika, chili powder and aleppo powder
Drizzle roughly 3 tablespoons of avocado oil and evenly coat your wings.
Season wings using the blended spice mix, making sure to get in between the folds of the wings as well.
Next up, pour out the coals from the chimney and build a small log cabin with your mesquite splits. Its time to grill!
If needed lightly oil your grates and begin to place your wings. Making sure they are not touching so all sides can cook evenly.
I'm using an out post arm, which allows me to swing my grates to and from the flames. If using a standard grill make sure to have side to set wings if flames get too high. [This is a form of 2 zone cooking]
The smoky rich flavors of the mesquite wood will really bring out the spice from the rub mixture.
Grill until juice run clear and internal temp reaches 165 degrees.
Once done, pull from the grates, serve and enjoy. These are too good to need a sauce!

Whole Smoked Spatchcocked Smoked Turkey

Tue, 01 Feb 2022 18:17:54 GMT

Whole Spatchcocked Smoked Turkey

by Pitmaster Rasheed Philips

This recipe from B&B Pitmaster Rasheed Philips uses B&B lump charcoal and cooking wood to get big flavor in this recipe for whole spatchcocked smoked turkey.

INGREDIENTS

For the Brine:

Peppercorn
Star Anise
Red Pepper Flakes
Celery Stalk Ends
Rosemary
Green Onion
Fresh Garlic
Lemon Slices
Mexican Oregano
Salt
Vinegar
White Onion
Bay Leaves

INSTRUCTIONS

Here's an extra little tip for making your brine. Get a skillet or pan set it to medium heat and drop your dry ingredients into the pan. Make sure to keep the pan moving, toasting them like.
Add all dry ingredients into into a pot of boiling water roughly 2 cups worth reduce heat to simmer after 3 to 5 minutes then add in roughly 1 gallon of cold water now you've called the liquid needed for your brine and you can begin to brine your turkey the best brine a turkey for 24 to 48 hours if possible.
Remove turkey from brine liquid then pat dry with a paper towel. Grab your favorite poultry seasoning I personally used Good Feathers you can use whatever works best for you as a binder we're going to use a high temperature high smoke temperature oil this case avocado oil. Lightly rub the exterior of your turkey and lift under the skin and lightly rub that with avocado oil as well.
For this Cook we're going to be using some B&B Oak Lump Charcoal to start getting our smoker up to temp and finishing off the cook using B&B Hickory Cooking wood splits.
Using the spatchcock method is going to drastically cut our cooked time in half also make sure your turkey is properly positioned so that the airflow from your smoker is cascading over the turkey evenly.
Using a meat thermometer make sure to check your turkey periodically to make certain it is not over cooking we don't want the turkey to dry out. Though we brined, it can still dry out so we want to make sure the internal temperature is increasing as it should and you're maintaining your fire. Holding it steady at 275 and steadily feeding it those B&B hickory splits.
Once the internal temperature reaches 165° remove it from your smoker and let it sit and rest the turkey is going to continue cooking, because of carryover heat. Carryover heat is the residual heat that your protein emits during the cooking process, with this in mind we're gonna let the turkey breast for at least 15 to 20 minutes.
We do this so that the juices have time to redistribute throughout the turkey if you were to cut it immediately after removing it from the smoker all of those juices would spill out and result in a dry and not as flavorful turkey.
Once this is done and the turkey is rested for 15 to 20 minutes you can slice serve and enjoy your delicious smoked turkey.

Snake Method Chuck Roast

Fri, 14 Jan 2022 00:54:33 GMT

Snake Method Chuck Roast

by Pitmaster Bruce, Deep South Sauce Co.

Watch B&B Pitmaster Bruce Johnson of Deep South Sauce Co use the snake method with B&B Briquets to grill a big flavored, tender chuck roast.

INGREDIENTS

2 Chuck Roast
To Taste, 1:1 Salt with pepper
1/2 cup Beef Broth
Substitution: You can also use your favorite seasonings, but salt, pepper, onion and garlic never fail

EQUIPMENT

Kettle type grill works best
Char Baskets Briquet Holders
B&B Competition Oak Briquets
B&B Hickory Smoking Wood Chips
Tongs
Cutting Board
Sharp Knife
Pans for Raw and cooked
Charcoal Chimney Starter, Lighter
Aluminum Foil

INSTRUCTIONS

If you can season your chuck roast the night before more that is preferred, but at a minimum season roast before you start setting up the grill and leave out to get to room temp (about 30 min)
Ensure grill is free from old ash and debris, clean grates
Open bottom vents all the way
Starting on one side, place briquets, like dominoes, but touching, 2 wide around the grill place hickory chips along the top of the briquets at the start of the snake, place a starter and a few extra briquets to light and start the process
Once charcoal is burning well, place the grate back on, put the dome on and heat to desired temp
We are going with 275 at the dome for this cook. Utilizing the vents to control airflow to maintain temp. I suggest keeping the bottom open 100% and use the top vent to reduce flow.
Place the Chuck Roast in the middle of the grill, if you have an oven thermometer place probe in the meat
Place the dome on with the vents on the opposite side of the lit charcoal, this helps draw the smoke across the meat. You may need to rotate the lid periodically. Also check dome temp periodically to ensure temperature is being maintained.
Monitor temps until Chuck roast internal temp is approximately 165, look at the chuck roast, if you like the color (bark) you can choose to wrap at this stage or not. Wrapping is not required, but I like to do it to add some additional tenderness and flavor. If you are wrapping, place the Chuck Roast in a 1/2 pan pour in 1/2 cup beef broth (you can add additional seasonings if you like) then double wrap in heavy duty foil
Place probe back in meat, place back on grill. Monitor until internal temp is 205 degrees, using your instant read thermometer probe the Chuck Roast for tenderness, it should feel like going into butter.
If it does, great, pull meat and let rest for at least 1 hour in the foil in a hot box if available.
If it is not tender enough yet, keep cooking, it could go as high as 210 or so, the probe feel is key
Once rested, place on cutting board, slice, serve and enjoy

Reverse Sear Ribeye

Fri, 14 Jan 2022 00:49:55 GMT

Reverse Sear Ribeye

by Pitmaster Bruce Johnson, Deep South Sauce Co.

Watch B&B Pitmaster Bruce Johnson of Deep South Sauce Co demonstrate how to reverse sear mouth-watering ribeye steaks on a gas grill with pellets.

INGREDIENTS

2 Ribeye Steaks at least 1.25 inches thick; I prefer 1.5 inches
To Taste Salt
To Taste Pepper
1 tbsp Butter
Substitution: You can also use your favorite seasonings, but salt, pepper, onion and garlic never fail

EQUIPMENT

Gas grill, a 3 to 4 burner model preferred
Smoking Tube or Smoker Box
B&B Hickory Pellets or Smoking Wood Chips
Starter and Lighter
Tongs
Cutting Board
Sharp Knife
Pans for Raw and cooked
Insta Read Thermometer

INSTRUCTIONS

If you can season your steak several hours or more that is prefered, but at a minimum season steak before you start setting up the grill and leave out to get to room temp (about 30 min)

Light grill and get hot and clean grates well

Once grill cleaned, oil grates

Determine a cool zone and a hot zone for your grill

Place the Smoking Tube or Box on the grates on the cool side out of the way of the cooking area

Turn off the burners on the cool zone, on the hot zone turn the burners to a medium low (~250 dome temp)

Once the grill is ready, place your steak on the cool side, if you have an oven type thermometer, put in meat and watch for internal temp to get about 10 degrees below your target temp - See Chart

Pull Meat off and put aside to rest for 10 minutes, Turn burners up to medium high/high.

Take Smoking Tube or Box off grill

Once grill is hot, place steaks over the direct heat for 2 minutes, then flip at 1 minute start checking internal temp, pull at desired temp, put 1 tbsp of butter on top of each steak, cover and let rest for 10 minutes

Vortex Method Chicken Wings

Thu, 13 Jan 2022 23:17:57 GMT

Vortex Method Chicken Wings

by Pitmaster Bruce, Deep South Sauce Co.

Watch B&B Pitmaster Bruce of Deep South Sauce Co demonstrate how to use the vortex method to grill perfectly crispy tender chicken wings. He is using B&B Oak Lump Charcoal & Cherry Smoking Wood Chunk s in a kettle grill for this classic game day appetizer! Get the recipe.

INGREDIENTS

20 Chicken Wings - Cut the tips and flats from drums will provde 40 wings
1/4 - 1/2 Cup Favorite BBQ Rub - Keep it pretty basic (All Q'ued up Rockin Rooster)
1 Cup Deep South Sauce Company Havanna Heat or Smoke & Fire
Chives for garnish

EQUIPMENT

Kettle type grill works best
Vortex Accessory
B&B Oak Lump Charcoal
Favorite Flavored B&B Wood Chunk
Tongs
Cutting Board
Sharp Knife
Pans for Raw and cooked
Charcoal Chimney Starter, Lighter
Insta Read Thermometer

INSTRUCTIONS

Ensure grill is free from old ash and debris
Open bottom vents all the way
Fill Charcoal Chimney with charcoal and light - should take about 30 min to get hot
While Charcoal is getting hot, Cut Chicken wings and apply rub to all sides
Set wings aside to absorb rub. Place vortex in grill in the middle of the grill
When charcoal is hot (top is mostly white ash) carefully pour charcoal into the vortex.
Place the grate over the vortex. If you want to add a chunk of flavored wood, now is the time - right over the vortex.
Place wings around the vortex, I like to place the larger side of the drums inside toward the vortex
Place the lid on the grill, with the vent open.
Keep track of where the vent is, because every 10 - 15 min you are going to rotate 45 degrees
At the 30 minute mark, flip the wings
In the last 10 to 15 minutes, temp the wings - they should be getting over 165
Now is the time to brush on some sauce, flip and brush the other side
Let is set and cook until the wings are in the 175 to 185 range. If they get to 200 they will still be great.
Take the wings off, set aside, cover and let rest for a 10 minutes

Whiskey Maple Bacon Pecan Pie Recipe

Wed, 15 Dec 2021 16:59:54 GMT

Whiskey Maple Bacon Pecan Pie

by Sunny Moody, Moodswing BBQ

B&B pitmaster Sunny Moody has created this melt in your mouth, decadent smoked dessert that will leave you wanting more. Smoke the pie on the pellet grill using B&B Pecan Pellets or Jack Daniel's® Tennessee Whiskey Barrel Wood Pellets .

Or smoke it on an offset or wood burning smoker using B&B Pecan Cooking Woo d. Smoking it on a wood burning smoker requires more attention to your fire so that your temperature does not drop, so that the pie will cook evenly.

Why You Will Love This Recipe

Flavor: The warm nutty flavors with a hint of toasted oak pulled from the Tennessee whiskey, the sweet taste of caramel, enhanced by the savory and saltiness of the candied bacon will have you reminiscing of putting your feet up while sitting next to a warm fire on a cool fall evening.
Smoke : By cooking this pie on the smoker you provide a kiss of smoke that will enhance the nutty flavors coming from the Whiskey and pecans.
Bourbon or Whiskey : The Bourbon or Whiskey impart unique autumn flavors such as toffee, caramel and a hint of corn when combined with the vanilla, cinnamon and buttery crust. This provides a depth of flavors that is both sweet and savory.. You can use either bourbon or whiskey in this recipe, but I prefer whiskey. The bourbon tends to have more of a sweeter flavor, whereas the whiskey has strong complex flavors that tends to pull more of the smoky notes from the pie.

INGREDIENTS

For Vanilla Cinnamon Sugar Pie Crust

1 1/4 Cup flour
1 stick unsalted butter (cubed and frozen)
1/4 tsp salt
2 Tbsp. sugar
1 tsp vanilla
1 tsp cinnamon
4-6 tbsp. iced cold water

For Filling

5 tbsp. butter
2/3 cup brown sugar
3 eggs
2 tbsp. Tennessee Whiskey
1/2 cup pure maple syrup (I use Vanilla Bean infused)
1/2 tsp Himalayan pink sea salt
2 tsp vanilla extract
1 1/2 cups pecan pieces

For Candied Bacon

8 slices thick cut bacon
1/8 cup maple syrup
1 tbsp. brown sugar

INSTRUCTIONS

For the Crust

Mix the flour, sugar, salt, vanilla and cinnamon together in a large bowl. Add the cubed butter on top. Using a pastry cutter, cut the butter into the dry ingredients until all flour is coated. (You’re looking for pea-sized bits of flour coated butter).
Add 4 tbsp. of ice water. If it needs additional cold water, add one teaspoon at a time. (It should look crumbly, but if pinched it will hold together). Do not over mix the dough, you want to keep it nice and flaky. (Overmixing will cause it to become tough while baking.)
Pull everything out of the bowl and quickly form a ball and wrap in plastic wrap.
Place in fridge for at least 30 minutes to chill.
On a clean lightly floured surface, roll out the dough slightly larger than pie tin.
Carefully place the dough into your pie tin.
Cut edge of dough off, around pie tin and crimp edges. Using fork, poke holes a few times in bottom of pie crust.
Place in freezer 30 min while preparing filling.

For the Filling

In a small saucepan over Medium Heat, melt 5 Tbsp. butter, then add brown sugar and stir until smooth and creamy. (About 2 min). Remove from heat and let cool.
In separate bowl combine eggs, whiskey, maple syrup, sea salt and vanilla.
Mix to combine.
Add in cooled brown sugar mixture. Mix well.
Place Pecans in bottom of frozen pie crust and pour filling mixture over pecans.

To Cook the Whiskey Maple Bacon Pecan Pie:

Place on smoker at 350 degrees F for 1 hour. Preheat your pellet grill to 350 degrees F using B&B Pecan Pellets , or use B&B Pecan Cooking Wood in your offset or wood fired smoker and bring it up to 325-350 degrees. (if using a wood fired smoker, try to keep the temperature in between 325-350 degrees F so that your pie will cook evenly)
Bake the pecan pie for about 1 hour, or until you can stick a toothpick in the center and it comes out clean. If you notice the crust starting to get too brown, cover the edges with foil.
Remove from grill.
Meanwhile, chop bacon into small pieces and cook in a preheated skillet till almost crisp. Add in maple syrup and brown sugar. Stir to coat well. Place candied bacon evenly on top of warm pie.
Serve with fresh homemade Whip Cream! Enjoy

For the best whip cream, mix 1 Cup Heavy Cream with 1/2 cup powdered sugar and 1 tsp vanilla. Mix on Medium speed in your countertop mixer or with a hand blender and whisk attachment for about 5 minutes until stiff peaks form.

Tips and Tricks:

HOW TO MAKE SMOKED PECAN PIE : Instead of using an oven, we are going to use a pellet grill to make this pecan pie. By doing so, it will kiss the pie with a hint of smoke flavor. You can cook this pie on any smoker, but I recommend using a pellet smoker because the smoke flavor infused into the pie from a pellet smoker is generally more mild than that of other smokers that are fueled by charcoal and hardwood. The key to this recipe is balanced flavors and you certainly do not want to overpower the pie with a heavy smoke flavor. With a pellet grill, you can easily fill the pellet hopper with pecan wood pellets (my personal favorite is B&B Charcoal brand Pecan Pellets, or the Jack Daniels Tennessee wood pellets) then set the temperature to 350 degrees F and let it do its thing! If you do not have a pellet smoker or just prefer to use another smoker such as an offset smoker, that is fine. You will just need to be more diligent in managing the fire to ensure it is maintaining a consistent temperature and not producing too much smoke
DOES PECAN PIE NEED TO BE REFRIGERATED? Yes, pecan pie needs to be refrigerated due to its egg base filling. After it comes off the smoker, you may keep it on the counter for up to 2 hours, but after that, cover and place in the refrigerator.
CAN YOU FREEZE PECAN PIE? Yes, you absolutely can bake then freeze your pecan pie. All you need to do is make sure the pecan pie is completely cooled after baking. Then, wrap tightly in plastic wrap, trying to cover completely without any air pockets. Place in freezer and when ready to eat, allow to thaw in refrigerator, then enjoy. If your looking to have warm pie, pull from freezer and bake for 10-12 min at 325 degrees F, just till warm.
HOW TO TELL WHEN THE PECAN PIE IS DONE : Pecan pie is done when the top looks lightly caramelized and when gently shaken, the center has a slight jiggle. It should be stable but slightly wiggly in the center and the edges are set. If a knife or toothpick is inserted into the center, it should come out clean. Do not overbake, it will dry out the pie. Remember that once taken off the smoker, it will continue to bake for a few minutes.

Double Smoked Ham with Pineapple Habanero Glaze Recipe

Wed, 15 Dec 2021 16:30:19 GMT

Double Smoked Ham with Pineapple Habanero Glaze

by Sunny Moody, Moodswing BBQ

This recipe from B&B pitmaster Sunny Moody for Double-smoked ham with Pineapple Habanero Glaze is a twist on your Holiday favorite. The ham is kissed with a touch of Cherry or Apple Wood Smoke from BB Charcoal, then glazed with a sweet heat Pineapple Habañero Glaze. It's super easy to cook on any kind of smoker you may have.

INGREDIENTS

1 bone-in pre-sliced ham
2 Tbsp Sweet Pork Rub
1/2 cup pineapple Juice
1/4 cup apple cider vinegar

For Glaze

18oz jar pineapple preserves
1 habañero, seeded and chopped
1/4 cup apple cider vinegar
1/2 cup pure maple syrup
1/2 cup brown sugar
1/2 tsp garlic powder
1/2 tsp sea salt
1 tsp cornstarch

INSTRUCTIONS

1. Preheat smoker to 225 degrees F, cooking temp for pork. If using a pellet grill, use B&B Cherry Pellets . If using a stick burner or wood fired smoker, use B&B Apple or Cherry Cooking Wood. Both pair well with this recipe.

2. Season ham with your favorite Sweet Pork Rub (I like Kosmo’s Q Sweet Honey Pecan)

3. Place the ham cut side down on the middle rack of your smoker.

4. Smoke the ham for about an 1.5 hours. Spritzing ham with apple juice every 45 min.

5. Carefully remove the ham from the smoker and place ham in aluminum half pan.

6. Add 1/2 cup pineapple juice and 1/4 cup apple cider vinegar over the ham into the pan.

7. Return the ham in the half pan to the smoker.

8. While ham is smoking, make the glaze.

9. Combine pineapple preserves, habanero, apple cider vinegar, maple syrup, garlic powder, sea salt and brown sugar in a small saucepan.

10. Cook over medium heat stirring constantly until it reaches a boil.

11. Mix cornstarch with 1 tbsp water, add to glaze.

12. Turn to low and let simmer 5 minutes until thickened.

13. Remove from heat and let cool.

14. Continue to smoke ham until internal temp reaches 130-135 degrees F.

15. Begin basting the ham generously with the glaze, and increase the temperature to 300 degrees F and smoke for 30 minutes.

16. Glaze the ham again and smoke another 30 minutes. By this point, the ham should be 140 -145 degrees F.

17. Remove the ham from the smoker

18. Carefully, drain off any excess liquid and set aside for serving with the ham. Glaze one more time, Tent with tin foil and rest for 15-20 minutes before carving and serving.

Fileted Smoke-Infused Pork Butt

Mon, 06 Dec 2021 22:18:07 GMT

Fileted Smoke-Infused Pork Butt

by Sunny Moody, Moodswing BBQ

Watch B&B pitmaster Sunny Moody demo how to infuse more smoke flavor into a fileted pork butt using B&B pellets and chips in a pellet grill.

INGREDIENTS

-1 Whole Pork Shoulder (also know as butt)

-Kosmo’s Honey Chipotle Killer Bee Rub

-Kosmo’s Dirty bird Rub

-Kosmo’s Honey Jalapeño Sauce
- Substitution: You can also use your favorite seasonings

Equipment:
- Pellet Grill

- Smoke Tube

- B&B Championship Blend Pellets

- B&B Championship Blend Wood Chips

- Filet Knife

- Meat Thermometer

INSTRUCTIONS

Using Filet knife, carefully cut pork butt in half 90% of the way through to lay it open. Remove bone by running knife right along bone. Trim down fat cap to 1/4”
Evenly layer seasonings all over pork butt on both sides. Set aside to let meat sweat.
Cooking temp for pork: preheat pellet smoker to 275.
Layer Pellets and Wood Chips into Smoke tube until about 3/4 full.
Place smoke tube off to the side, inside your smoker. Light end of tube. Let burn for about 45 seconds. Blow out smoke tube and let smolder. Close lid.
Place pork butt on smoker. Close lid.
Spritz with water or apple juice about every 30 min.
Your pork butt is done when the internal temperature reaches between 195-200 degrees.
Pull Pork off smoker and let rest covered with aluminum foil for about 30-45 min, then shred.
Drizzle with Honey Jalapeño Sauce and ENJOY!

Reverse Sear Ribeye with Rosemary Garlic Butter

Mon, 06 Dec 2021 22:18:03 GMT

Reverse Sear Ribeye with Rosemary Garlic Butter

by Bruce Johnson, Deep South Sauce Company

Watch Bruce demonstrate how to grill reverse-seared steaks with a rosemary garlic butter brush smoked on a gas grill.

INGREDIENTS

Filling:
- 2 Ribeye Steaks, at least 1.25 inches thick, prefer 1.5 inches
- Salt to taste
- Pepper to taste
- 1 tablespoon butter

- Garlic cloves

- Rosemary
- Substitution: You can also use your favorite seasoning, but salt, pepper and garlic never fail

Equipment:
- Gas Grill - a 3 to 4 burner model preferred

- Smoking Tube or Smoker box

- B&B Hickory Pellets or Chips

- Starter and lighter

- Tongs

- Cutting Board

- Sharp Knife

- Pans for Raw and Cooked steaks

- Insta Read Thermometer

INSTRUCTIONS

If you can season your steak several hours or more, that is preferred, but at a minimum season steak before you start setting up the grill and leave out to get to room temp (about 30 min).
Light grill and get hot and clean grates well. Once grill cleaned, oil grates
Determine a cool zone and a hot zone for your grill
Fill Smoker Tube or Box with desired pellets/chips - using a starter light one end
Place the Smoking Tube or Box on the grates on the cool side out of the way of the cooking area
Turn off the burners on the cool zone, on the hot zone turn the burners to a medium low (~250 dome temp)
Once the grill is ready, place your steak on the cool side, if you have an oven type thermometer, put it in the meat and watch for internal temp to get about 10 degrees below your target temp
Pull Meat off and put aside to rest for 10 minutes, Turn burners up to medium high/high.
Take Smoking Tube or Box off grill
Melt butter, garlic and rosemary in a saucepan
Once grill is hot, place steaks over the direct heat for 2 minutes, then flip at 1 minute start checking internal temp, pull at desired temp, put rosemary garlic butter on top of each steak, cover and let rest for 10 minutes

Grilled Tomahawk Sliders with Pickled Onion and Horseradish Cream

website@sitemodify.com (Website Editor) — Fri, 18 Jun 2021 17:12:34 GMT

Grilled Tomahawk Sliders with Pickled Onion & Horseradish Cream

INGREDIENTS

Tomahawk

Tomahawk Steak or rib-eye steak
Duck-fat spray
Your favorite beef rub

Horseradish Cream

1/2 cup mayo
4 tbsp. heavy cream
4 tbsp. drained horseradish

Pickled Onions

½ cups apple cider vinegar
1 tablespoon sugar
1 ½teaspoons kosher salt
1 red onion, thinly sliced

INSTRUCTIONS

Use B&B Championship Blend Pellets in your smoker at 400 or 450 degrees
Place your probe in your Tomahawk or ribeye until you reach desired temperature, I am going to do 130- 135° ( I like medium rare)
Let the meat rest for at least 10 to 15 minutes before slicing so all the juices go back up into the meat then slice then and start arranging your sandwich and enjoy, a great pairing is sweet potato fries or thick cut fries or you’re cutting back on fat a little if the sandwiches so rich you can do a baked potato or baked sweet potato.

Dry Rub Chicken Wings

website@sitemodify.com (Website Editor) — Fri, 18 Jun 2021 17:12:28 GMT

Dry Rub Chicken Wings

INGREDIENTS

Dry rub chicken wings
4# chicken wings or drummettes
Your favorite BBQ rub
Duck fat spray to coat the wings
B&B Championship Blend Pellets

INSTRUCTIONS

Heat grill to 400 degrees
Coat your wings pretty heavily with a dry rub until totally covered. (Add a little bit of water if their wings are too dry, I know I do this completely different because a lot of people put the oil on first but I feel if you put the oil on first it blocks a lot of those seasonings from penetrating through)
After you season then spritz with duck fat spray then you can add some more seasonings on top of that.
Place in the smoker and cook between 45 minutes and one hour depending on how well done you like your wings and enjoy with celery and bleu cheese! Crack open that beer it’s the perfect beer drinking food
You can always add your favorite barbecue sauce 15 minutes before your wings are done by taking all the wings off the grill, tossing them in the sauce, and placing them back on the grill; or you can just serve BBQ sauce on the side.

Smoked Peel and Eat Shrimp

website@sitemodify.com (Website Editor) — Wed, 16 Jun 2021 17:12:25 GMT

Smoked Peel and Eat Shrimp

INGREDIENTS

One bag large or colossal shrimp

INSTRUCTIONS

Toss your shrimp in the rub the night before. I use the combination of B&B Trinity rub and Chicken Scratch
Get your smoker at 250°use B&B pellets … but choose a fruity wood do not use Mesquite or hickory
Place your shrimp on the grill and smoke for approximately 20 to 30 minutes these won’t take long to cook!
Serve with your favorite barbecue sauce or add a little bit extra of your rub at the end and just peel and eat!

Smoked Salmon Fettucine Alfredo with Fresh Peas and Dill

website@sitemodify.com (Website Editor) — Wed, 16 Jun 2021 17:12:14 GMT

Smoked Salmon Fettucine Alfredo with Fresh Peas and Dill

INGREDIENTS

1 lb dried fettuccine noodles
2 tsp salt
10 oz salmon fillet
salt and freshly ground pepper to taste
1 lemon
½ cup freshly grated Parmesan cheese
1 Cup homemade Alfredo sauce or favorite store-bought sauce
1 tbsp fresh dill or fennel leaves
½ cup peas

INSTRUCTIONS

Fill a large pot with water and bring to a boil.
Oil grill and heat to 225°
Again use a fruity Yearwood for this salmon do not use Hickory or Mesquite pellet
Season salmon fillet with salt and pepper.
Zest lemon over the fillet, then slice the lemon and arrange lemon slices over the fillet.
Grill salmon, skin side down, 30 minutes to 1 hr …
Do not overcook the salmon! This is the most important part. The key temperatures are 225 degrees F in the smoker and 140 degrees internal finished temperature. If either of the temperatures get too high, the salmon will dry out
Remove salmon to a plate. Remove and discard skin and break salmon up into large chunks.
Add fettuccine noodles and salt to boiling water, and cook until al dente, about 8 minutes.
Drain pasta . Heat up your alfredo sauce with some Parmesan cheese and throw your pasta in the sauce and add the chopped fennel or dill
Add salmon and peas and toss
Serve immediately, sprinkled with fresh dill and with the grilled lemon slices for garnish

Breakfast Brisket Sandwich

website@sitemodify.com (Website Editor) — Wed, 09 Jun 2021 22:35:40 GMT

Breakfast Brisket Sandwich

INGREDIENTS

Brisket
B&B Championship Blend Pellets

Pimento Cheese:

1 cup shredded sharp cheddar cheese
1 cup shredded white cheddar cheese
1 pack of @lovemyphilly cream cheese
1 cup @dukes_mayonnaise
1/4 cup of chopped @mtolivepickles roasted red peppers
@texaspetesauces hot sauce to taste
1 tablespoons of @lawrysseasoning lawrysseasoning garlic salt
Fresh crushed black pepper

Brisket flat from @traderjoesmemphis … seasoned it with @thekingandhisq #kingyswhiteknight and #kingysbeefrub dry rubs overnight….put it on the pellet smoker using @bbcharcoal #competitionblend pellets mixed with some #jackdaniels @bbcharcoal pellets.

INSTRUCTIONS

Using B&B Championship Blend Pellets , Run the smoker at 200F Pro Mode for the first 2hrs, then cranked it up to 300F til internal was 165F
Wrap the brisket with a little butter and beef stock. It should be probe tender around 200F
Let it rest for an hour before slicing.
The very bottom layer has a shredded cheese blen, then a folded egg (add a little milk to your eggs and put enough butter in the skillet to ensure they’re not going to stick, and just fold once they’re flaky.)
Add the brisket, and then pimento cheese.
Serve it with a lightly toasted artesano bread

Rosemary and Garlic Brined Pork Chops with Grilled Sweet Potatoes and Squash

website@sitemodify.com (Website Editor) — Wed, 02 Jun 2021 22:48:03 GMT

Rosemary and Garlic Brined Pork Chops with Grilled Sweet Potatoes and Squash

INGREDIENTS

5 thick cut bone-in pork chops
5 sweet potatoes
2 acorn squash
B&B Apple Pellets

Brine:

1/2 cup kosher salt
1/2 cup brown sugar
1/8 cup B&B Chicken Scratch
4 cups water
3 tablespoons dried rosemary or 4 tablespoons fresh cut Rosemary
2 tablespoons powdered garlic or four cloves crushed garlic

INSTRUCTIONS

In a pan mix up all of your brine until ingredients are dissolved and place your pork chop inside to marinate for a minimum of 3 to 4 hours up to 12 hours
Rub your sweet potatoes with a little butter or spray with beautiful duck fat spray that’s what I use and salt. Roll up in foil and set aside.
Cut your squash into four pieces, spray with either your duck fat spray or rub with butter, kosher salt and pepper
After your pork chops are done marinating take them out of the Brine and put them on a sheet pan
Heat your Traeger grill to 375-400° using B&B Apple Pellets .
Place your meat probe in the middle of your meat and carefully put the meat on the bottom part of the grill. Place your sweet potatoes and squash on the top shelf of your grill.
Now you monitor your heat temperature and when your pork chops reach 160 degrees pull them off. Your sweet potato/squash should take approximately one hour but grab a toothpick and just keep checking them until you get the texture you desire.
Just serve. You can make cinnamon butter and do grilled cinnamon butter sweet potatoes or you can match them and serve your pork chop on top along with one of your favorite vegetables!

Italian Steak Rolls

website@sitemodify.com (Website Editor) — Thu, 06 May 2021 22:19:54 GMT

Italian Steakrolls

INGREDI ENTS

Smoker: @grillagrills
Fuel: B&B Hickory Pellets
Flat Iron Steak or Flank Steak
Sofrito Spice Blend @traderjoes
Balsamic Vinegar
Butter (1 stick)
Olive Oil
Cast Iron Skillet
Skewers

INSTRUCTIONS

Cut the steak against the grain in 1.5” thick strips.
Add in the Italian spice blend and make the steak roll. (Keep it tight)
Stick the skewer through the roll.
Take butter / olive oil / balsamic vinegar and place in cast iron skillet (have this ready)
Put the steaks on the smoker for 215F for 45mins-1hr. Let it smoke on the side. Flip once. When internal temp is 120ish, rotate meat down and crank up the smoker to 450F until the internal temp is 133F. (Check internal of the roll temp)..
When they reach this internal temp, bring them over to the cast iron skillet and let them rest in the butter / olive oil / balsamic mixture.
Cover the top with foil until you're ready to serve.
Pour the liquid over the steak before serving.

Crawfish Frittata

website@sitemodify.com (Website Editor) — Fri, 23 Apr 2021 21:40:01 GMT

Crawfish Fritatta

INGREDIENTS

Crawfish
Butter
Texas Trinity Season All
Onions
Bell Peppers
Celery
Dozen Eggs

INSTRUCTIONS

This can be easily cooked in your smoker, grill or oven.
Melt 1/2 stick of butter
Sauté 2 cups of trinity, a combination of onions, bell pepper and celery until translucent.
whisk a dozen eggs briskly (during competitions, I’ll shake them in a zip-top bag)
Pour the eggs into a loaf pan, followed by the trinity and 1 lb of crawfish.
Bake for 30 minutes at 350 degrees.
If I’m smoking my brisket or ribs, I’ll bake the eggs for up to an hour until they are fluffy and fully cooked throughout

Breakfast Fatty

website@sitemodify.com (Website Editor) — Wed, 07 Apr 2021 21:30:03 GMT

Breakfast Fatty

INGREDIENTS

1lb bacon
1lb ground sausage
4 eggs scrambled
1/2 C shredded cheese
Jalapeño slices (if desired)
Char-Griller Sweet & Spicy Rub

INSTRUCTIONS

Prep:

Weave bacon together in shape of a square.
Press sausage out flat into similar size square (doing this step on wax paper helps to flip it onto the bacon weave and then peel the paper back)
Lay sausage onto bacon, layer on the scrambled eggs, cheese, and jalapeños if desired.
Now the tricky part, lift the front edge of the bacon weave and roll it up to where the bacon weave is on the outside, stuffed with the sausage, eggs, cheese, jalapeños.
Season the outside of the breakfast fatty using the Char-Griller Sweet & Spicy rub.

Cook:

Preheat grill to 300F and setup for indirect heat with B&B Hickory Lump Charcoal .
Place fatty on grill and allow to cook for approximately an hour.
The fatty is done when the sausage probes at a temperature of 160F, you can stick the temperature probe between the bacon weave to check the sausage temperature.
Remove from grill, slice and enjoy!

Reverse-Seared Tomahawk Ribeye

website@sitemodify.com (Website Editor) — Wed, 07 Apr 2021 20:30:29 GMT

Reverse-Seared Tomahawk Ribeye

INGREDIENTS

3.5 lb Tomahawk Ribeye
Chupacabra Rub Original Season-All
B&B Oak Lump Charcoal , B&B Post Oak Cooking Wood , and B&B Competition Oak Briquets

INSTRUCTIONS

This can be easily cooked in your smoker, grill or oven.
Melt 1/2 stick of butter
Sauté 2 cups of trinity, a combination of onions, bell pepper and celery until translucent.
whisk a dozen eggs briskly (during competitions, I’ll shake them in a zip-top bag)
Pour the eggs into a loaf pan, followed by the trinity and 1 lb of crawfish.
Bake for 30 minutes at 350 degrees.
If I’m smoking my brisket or ribs, I’ll bake the eggs for up to an hour until they are fluffy and fully cooked throughout.

Butter? Bacon? Beef? Burnt Ends

website@sitemodify.com (Website Editor) — Fri, 12 Mar 2021 00:43:35 GMT

Butter? Bacon? Beef? Burnt Ends

INGREDIENTS

SMOKER: Redbox Smoker – @sweetswineofmine
FUEL: B&B Competition Oak Briquets
WOOD: B&B Championship Blend Pellets
SEASONINGS: @fiestaspices Jalapeno Salt, Uncle Chris’ Gourmet Steak Seasoning, Smoky Swine Seasoning
WRAP METHOD: @fiestaspices Corn Shucks & kitchen twine
MEAT: @walmart USDA Chuck Pot Roast & @krogerco Thick Cut Bacon
BUTTER: @krogerco NonSalted Butter
BBQ SAUCE: @pigdiamondsbbq Championship BBQ Sauce (or use your favorite) [Optional #keto note see below]
TOOTHPICKS – Standard Normal Wooden Toothpicks

INSTRUCTIONS

Start with a good marbled beef – you can use brisket point or chuck roast as I’ve used here. You can experiment with other beef options as well. Cut these into cubes about 1.5” square. Start by putting a fine layer of the Fiesta Spices Jalapeno Salt on all sides of the pieces.
Add a layer of the Fiesta Spices Uncle Chris’ Gourmet Steak Seasoning. Let your seasoned meat sit in the fridge till you’re ready.
Go light your charcoal chimney with B&B Charcoal, once the coals were glowing – put them on the smoker around and let it come up to temp. about 225F-250F. Place the meat on the smoker. Add in your B&B Wood source to your fire (I just had some leftover B&B Champions Blend pellets so I threw a few handfuls in the fire)
Smoke for about 1.5-2 hours at 225F-250F (until desired color)
Wrap the burnt ends in bacon using toothpicks to hold & season with Smoky Swine Seasoning. Place it back on the smoker until the bacon is crispy (check it every 30 minutes).
Get the @fiestaspices Corn Shucks ready (follow instructions on pkg)
Once the bacon is crispy – Pull the toothpicks out. Place the burnt end with bacon into 1-2 Shucks. I like laying them in an X pattern.
Place 2 Tablespoons of butter & 1 Tablespoon of your favorite BBQ sauce on top of the burnt end. Tightly wrap the shuck around the burnt end and tie with some butcher twine. Let this sit on the smoker for 30mins until butter has melted [ #ketofriendly – omit the sauce]
Now unwrap the shuck & enjoy…or let your loved ones unwrap this present.

BBQ Latin Grilled Filet Mignon with Chimichurri and Grilled Tortillas

website@sitemodify.com (Website Editor) — Thu, 11 Mar 2021 22:41:50 GMT

BBQ Latin Grilled Filet Mignon with Chimichurri and Grilled Tortillas

INGREDIENTS

2lbs filet tenderloin cut into 3-4 oz medallions
Cumin
BB Trinity Rub
Chili powder
2 cloves finely chopped garlic
1 cup Olive oil
2 tbsp red wine vinegar
1 bunch Cilantro rough chop
1/8 cup finely chopped Vidalia onion
1 tsp allepo pepper
1tsp fresh lemon juice
One pack of corn tortillas or flour tortillas Street Taco size
One can of olive oil cooking spray or butter-flavored cooking spray
B&B Oak Lump Charcoal
B&B Pecan Smoking Chips (Soak in rum or water)

INSTRUCTIONS

First soak those smoking chips.
Marinate filet tenderloin medallions wit cumin, Trinity rub, a little bit of sea salt, pepper and a drizzle of olive oil. Set aside
Prepare chimichurri
In a bowl add cilantro, onion, garlic, Aleppo pepper, a pinch of cumin, a half a cup of olive oil, red wine vinegar and a squeeze of fresh lemon. Give it a stir and set aside.
Then light the grill and get that going.
When your grill is ready, add the smoking chips and place your filet tenderloins over the fire and close the lid..
Don’t open it and let it grill for approximately 4 minutes, then open the grill, flip it over, and if you want more of a smoky flavor, add more smoking chips. After you flip it over, grill for another three to four minutes. This will keep your filet tenderloins at that medium temperature so you can cook a little longer if you like more of a well-done cook, but don’t overcook because filet mignon is a very lean meat so you don’t want it to dry out or else use another cut of meat that has more of a marbling.
Take the meat off the grill place it on a plate. Brush off your grill grates. For the corn tortillas, you will have to stand over the grill for this one.
Spray your tortilla on each side before placing them on the grill because they cook really quick.
Throw your tortillas on for just probably 30 seconds on each side and take right off the grill.
Now you can serve corn on the cob for a side dish which is perfect for this, either grilling them or just boiling them
Place your filet tenderloins on the plate then spoon over your chimichurri and enjoy.

Black Bean Chips with Smoked Salsa Verde and Creamy Avocado Sauce

website@sitemodify.com (Website Editor) — Wed, 17 Feb 2021 01:02:07 GMT

Black Bean Chips with Smoked Salsa Verde and Creamy Avocado Sauce

Prep Time 20 minutes, 30 minutes on the grill

INGREDIENTS

(2) Avocados, halved
(4) Tomatillos
(4) Garlic cloves
(2) Jalapenos
(1) Onion, halved
(4) Limes, quartered
(2) Bunches of Cilantro
Salt and Pepper, to taste

INSTRUCTIONS

Prep all ingredients (except the limes) for the grill
Coat a small layer of Extra Virgin Olive Oil (this helps the smoke and seasonings “stick”)
Heat the grill up to no hotter than 150* (You want to cold smoke these for your dish)
After about 30 mins, remove from grill and let cool if warm
(Creamy Avocado Sauce) ~ Split the ingredients in half and add them to a blender; squeeze the limes and add ¼ cup cold water
Blend until all ingredients provide a smooth and creamy texture
Salt and Pepper to taste
(Salsa Verde) ~ Add the remaining ingredients, minus the avocado, and blend to desired texture
Serve with Black Bean Chips (lower carbs, fat and sugar intake) when chilled or at room temperature

Smoked Veggie Platter with Chipotle Ranch

website@sitemodify.com (Website Editor) — Wed, 17 Feb 2021 00:55:22 GMT

Smoked Veggie Platter with Chipotle Ranch

Prep Time: 15 minutes, 30 minutes on the smoker

INGREDIENTS

(1) Broccoli crown, chopped
(1) Cauliflower crown, chopped
(1) Bell Pepper (Orange), julienned
(1) Bell Pepper (Green), julienned
Extra Virgin Olive Oil, lightly coated
Salt, to taste

INSTRUCTIONS

Chop/julienne vegetables and spread out on an oven/BBQ safe cookie sheet
Spray/coat the vegetables with EVOO, lightly (this helps the smoke to “stick” to the veggies
Heat your grill up to no hotter than 150* for cold smoking (the idea here is to add a flavor layer of smoke to the veggies and not actually cook them)
Cold smoke the veggies (We used B&B Mesquite Cooking Wood ) for about 30 minutes; you don’t want a heavy smoke presence just an extra flavor layer
Remove from grill and chill for 1 hour
Serve chilled with Chipotle Ranch Dip

Carne Asada

website@sitemodify.com (Website Editor) — Mon, 01 Feb 2021 22:48:35 GMT

Carne Asada

INGREDIENTS

3 1/4 pounds beef inside skirt steak

Marinade :

2 oranges, juiced
6 limes, juiced
1/2 cup vegetable oil
1/4 cup white vinegar
1 bunch cilantro, chopped
8 garlic cloves, smashed and chopped coarsely
2 jalapenos, chopped
1/2 onion, chopped
1 tsp salt
1/2 tsp black pepper

INSTRUCTIONS

Add all of the ingredients for the marinade to the blender and process until smooth.
Pour the mixture over the skirt steak and let marinate for at least 4 hours, preferably overnight.
Load one chimney full of B&B Competition Oak Briquets and light it.
Build the coals in the middle once they are ready to go.
Sear each side to your liking and then cook offset until the internal temperature reaches 145 F.
Garnish with onions and cilantro.

**We know everyone has their own preference for the internal temperature of beef, this is just ours. You can pull it from the grill earlier or later depending on what you like.**

Dino Ribs

website@sitemodify.com (Website Editor) — Mon, 18 Jan 2021 22:56:39 GMT

Dino Ribs

INGREDIENTS

7 lb Beef Chuck Short Rib (Dino Ribs)
Chupacabra Rub Season-All and Brisket Magic
Spritz: water and apple cider vinegar 1:1 ratio
B&B Oak Lump Charcoal - 1 chimney full
B&B Post Oak Cooking Wood - 5 logs

INSTRUCTIONS

Trim the excess fat from the top of the Dino ribs.
Let come to room temperature and season the top and sides of the ribs. (We used ChupacabraRub, but you can substitute with your favorite BBQ rub or just salt and pepper 1:1 ratio)
Bring the smoker to a constant temperature of 275°F.
Place the ribs in the middle of the smoker.
After 1 hour spritz the ribs every 30 minutes.
The next part comes to personal preference:
1) wrap the ribs in butcher paper at an internal temperature of around 145-150°F for more juicier ribs
2) wrap the ribs in butcher paper at an internal temperature of around 160-165°F for that nice dark bark
We went with option #1 and wrapped at around 150°F.
Pull from the smoker when the ribs have reached an internal temperature of 205°F.
The total cook time will vary depending on size of the smoker and weather conditions.
For two racks of Dino ribs weighing in at 7 pounds total took 6 1/2 hours at a smoking temperature of 275°F.
Once pulled from the smoker let rest for at least 30 minutes.

Smoked Keto Nachos

website@sitemodify.com (Website Editor) — Mon, 18 Jan 2021 18:58:10 GMT

Smoked Keto Nachos

INGREDIENTS

Sweet bell peppers
@jennieo Turkey taco meat
Black beans
Cheese
@mezzetta jalapenos
Authentic Taco from @freshjax
B&B Post Oak Cooking Wood

INSTRUCTIONS

Cook the meat and beans
Slice the peppers in half
Layer all ingredients
Smoke on grill for about 45 mins.

Pecan Smoked Cornish Hens

website@sitemodify.com (Website Editor) — Wed, 30 Dec 2020 23:06:47 GMT

Pecan Smoked Cornish Hens

INGREDIENTS

2 Cornish Hens
Fiesta Spices Wild Game Rub
Honeycrisp Apple Cider
B&B Charcoal Pecan Pellets

INSTRUCTIONS

Cut out the backbone of the Cornish hens to lay them down flat for fast and even cooking.
Season with the wild game rub on bottom and top of the hens.
Place into the smoker at 300°F for 2 hours 30 minutes.
After one hour spritz with honeycrisp apple cider every 30 minutes.
The intended internal temperature for the inner thigh is 180°, which puts the breast meat at 165-170°.

Izzy's Cowboy Grillers

website@sitemodify.com (Website Editor) — Tue, 22 Dec 2020 23:24:08 GMT

Izzy's Cowboy Grillers

INGREDIENTS

8 chicken breasts
1 block pepper jack cheese
1 lb bacon
Jalapeño slices
All purpose seasoning (Pappys blue label is what I used)

INSTRUCTIONS

Slice a pocket in the middle of each chicken breast and place jalapeño slices and a slice of pepper jack cheese inside.
Preheat grill to 325F using B&B Hickory Lump Charcoal .
Wrap each prepared chicken breast in 2 pieces of bacon.
Season using your favorite all purpose rub.
Grill direct at 325F to an internal temp of 165F.
Remove, serve and enjoy!

Double Smoked Ham

website@sitemodify.com (Website Editor) — Tue, 22 Dec 2020 23:12:59 GMT

Double Smoked Ham

INGREDIENTS

Smoked, Bone-in Spiral Sliced Fully Cooked Ham
Mustard
Southern Hospitality BBQ Rub by Gulf Coast Smoke

For the glaze:

½ cup Honey
¼ cup Brown sugar
2 tbsp Mustard
2 tbsp Southern Hospitality BBQ Rub

INSTRUCTIONS

First, rub a light layer of mustard over the ham as a binder. Next, season the ham with Southern Hospitality BBQ Rub by Gulf Coast Smoke.
For this recipe, we used a Weber Kettle and the Slow N Sear Deluxe attachment by SnS Grills to create a 2-zone fire. Start by lighting about 8 briquets of B&B Competition Oak Briquets in the corner of the Slow N Sear. Once the coals are white and hot, fill up the rest of the basket with B&B Charcoal Briquets and put 3 chunks of cherry wood on the left, middle, and right side of the Slow N Sear. Lastly, fill the water pan with water.
Set the ham on the indirect side of the kettle and cover with the lid. Make sure the vent is on the side of the ham so that the smoke rolls over the ham and out of the kettle. Cooking time for pork: Let the ham smoke for about 3 hours or until it reaches an internal temperature of 135° Spritz the ham every hour with a 50/50 mixture of apple cider vinegar if there are any dry spots.
Once the ham reaches 130°F, brush it with the glaze. To make the glaze, stir together ½ cup honey, ¼ cup brown sugar, 2 tbsp mustard, and 2 tbsp Southern Hospitality BBQ Rub. Brush the glaze all over the ham, making sure to get into any cracks or crevices of the ham. Return the lid on the kettle and let the glaze get tacky while the ham reaches its final internal temperature of 140°F, about 5-10 minutes.

Smoked Mac-N-Cheese

website@sitemodify.com (Website Editor) — Tue, 22 Dec 2020 20:59:15 GMT

Smoked Mac-N-Cheese

INGREDIENTS

16 oz elbow macaroni
1/4 cup butter
1/4 cup flour
3 cups milk
1 pkg cream cheese (8 oz)
Salt and Pepper, to taste
1 pkg shredded cheddar cheese (8 oz)
1 pkg italian blend shredded cheese (8 oz)
1 pkg fiesta blend shredded cheese (8 oz)

INSTRUCTIONS

Cook pasta until tender. Drain.
Place into aluminum pan.
Meanwhile, melt the butter and stir in the flour.
Add the milk and bring to a boil.
Remove from heat and stir in the cream cheese.
Once the cream cheese is melted and the mixture is completely combined, pour onto the cooked noodles.
Fold together until the macaroni is evenly coated.
Add half of each bag of shredded cheese to the pan and mix together.
Top with remaining cheese using all or part of what is remaining.
Place on the smoker at 300°F for 30 minutes.
After 15 minutes add on any extra toppings you would like.

Smoky Maple Pecans

website@sitemodify.com (Website Editor) — Tue, 22 Dec 2020 19:09:25 GMT

Smoky Maple Pecans

Cooking Time 40-45 minutes

INGREDIENTS

2 cups raw pecans
1/2 cup pure maple syrup
Cayenne pepper, sea salt to taste
One teaspoon of Ceylon cinnamon.
parchment paper
B&B Oak Lump Charcoal

INSTRUCTIONS

Light your grill with all of your B&B charcoal on one side because you’re going to be using this as a cooktop
In a Grill safe pan, place pecans in the heated pan on the grill and toss pecans around to toast them lightly, about 10 minutes. (You must keep moving the pecans around or you will burn them if you leave them.)
Next, sprinkle desired amount of cayenne pepper and sea salt over your pecans then your silence cinnamon.
Afterwards, pour in your maple syrup and continuously stir for about 20 to 25 minutes – don’t stop stirring!
Your mixture will go from a bubbly syrup in the liquid form to the second stage when it starts to thicken up.
The third stage it’ll begin to sugar up a little bit where you won’t find any more liquid in your pan and your pecans will start caramelizing.
Once caramelizing, remove your pecans put them on parchment paper and let them dry.
Now you can break them apart after they dry and put them in a pretty bowl on your holiday table!

Grilled Salmon Kabobs with Fresh Lemon

website@sitemodify.com (Website Editor) — Fri, 06 Nov 2020 23:40:52 GMT

Grilled Salmon Kabobs with Fresh Lemon

INGREDIENTS

2 lbs fresh Salmon
2 lemons
B&B Charcoal Trinity Rub
Olive oil
Fresh dill
4 skewers
A touch of sea salt and Cracked Pepper

INSTRUCTIONS

Prep the Skewers!

If you don’t soak your skewers in water for at least a half an hour before grilling they will just burn up on your grill. But when you soak them in water they stay nice and moist throughout the grilling process and intact!

Prep the Salmon

Cut the salmon into 2 ½ Square chunks. Set aside

Slice Lemons (thinly)

Finely chop the dill (Will go on last as a garnish)

Putting things Together

Cure Salmon and fold lemon slices in half and follow by another piece of salmon and so on..

After Kabob is prepped, sprinkle the magical delicious seasoning of B&Bs Trinity Rub all over your salmon kabobs

Grill Time
Drizzle just a little bit of olive oil over your skewers and place on the grill skin side down and shut the cover and grill for approximately 5-8 minutes.

(Don’t worry about bringing the skin for that will just peel right off.)

Now carefully flip your salmon skewers over to grill the other side for the same amount of time or less if you like your salmon a little more on the medium to medium rare side if it’s fresh enough.
If you can you can try to do all four sides but it’s really hard with salmon for it will break apart on you oh, so this is why we do the skin side down first to cook the same one halfway through then flipping it over to get the other side that way you don’t get messy skewers.

Serve and sprinkle with fresh chopped Dill.

Smoked Thai Spiced Sweet Potatoes

website@sitemodify.com (Website Editor) — Fri, 30 Oct 2020 20:13:52 GMT

Smoked Thai Spiced Sweet Potatoes

INGREDIENTS

(5) Sweet Potatoes or Yams
Olive Oil
Himalayan Pink Salt
Thai Spice
Sugar Free Maple Syrup
Maple Cinnamon Seasoning
Butter

Sugar Free Maple Cinnamon Butter

1 stick of butter, salted and soft
SF Maple Syrup, 1/4 cup
Maple Cinnamon Spice, 2 TBSP

INSTRUCTIONS

Start by venting the potatoes with a fork
Brush EVOO on the potatoes, fully covering them
Sprinkle with Himalayan pink salt
Heat your grill to 300°with B&B Oak Lump Charcoal
Put the smoking stone in place
Place your potatoes around the grill so they get indirect heat (This allows them to cook and absorb the smoke flavor without burning)
Add a flavor chunk such as B&B Cherry Chunks
Flip the potatoes at the 1 hour mark
Pull the potatoes when they are soft and have some give when you press in on them (Be careful as these will be extremely hot)
Open the potatoes down the middle (Again, use caution as they will be hot)
Use a fork to mix in Thai spice seasoning with the potato
Add a dallop of butter and let it melt for an amazing side to Thanksgiving or any main dish
For the Sugar Free Maple Cinnamon Butter, m ix all ingredients together with a mixer or whisk and bowl.

Stuffed Pepper Jack-O-Lanterns

website@sitemodify.com (Website Editor) — Tue, 27 Oct 2020 22:47:33 GMT

Stuffed Pepper Jack-O-Lanterns

INGREDIENTS

Mexican Style Rice (Small batch) (2 cups)

Prep Time: 5 min Cooking Time: 20 min

½ cup White rice, long grain
1 cup Water
¼ Green bell pepper, diced
¼ White onion, diced
1 clove Garlic, chopped
1 Roma tomato, diced
1 tablespoon Chopped cilantro
Olive oil, Salt/pepper

Stuffed Pepper Jack-O-Lanterns ( 6 Bell Peppers)

Prep Time: 45 min Cooking Time: 30 min

6 Orange bell peppers
2 cups Mexican style rice (Small batch)
2 Ears of fresh corn
1 can Black beans
4 Boneless skinless chicken thighs
6 oz Shredded Monterrey jack cheese

INSTRUCTIONS

Mexican Style Rice

1. Heat a small pot on medium heat and drizzle in a tablespoon of olive oil. Add in the chopped garlic, dice onion, and diced bell pepper. Cook for 3-4 minutes.
2. Next, add ½ cup of rice and toast for 2-3 minutes. Then, add 1 diced roma tomato and cook for 1 minute.
3. Add 1 cup of water, ½ tsp salt, and ¼ tsp black pepper to the pot and stir. Cover with a lid and reduce the heat to low. Simmer for 15-20 minutes or until all the water is absorbed and the rice is fully cooked.
4. Add in 1 tablespoon of chopped cilantro and fluff with a fork.

Stuffed Peppers

1. Rinse and dry the bell peppers. Carefully cut out the tops. Use a spoon to remove the seeds and membranes from the inside of the bell peppers. Use a knife to remove the seeds from the tops as well. Carefully cut out the jack-o-lantern faces on each bell pepper.
2. Light up 1 chimney of B&B Hickory Lump Charcoal . When the charcoal is ready, pour it on one side of the grill to create a 2-zone fire for indirect and direct heating zones.
3. Season the chicken thighs and place them over indirect heat and cook for 12-13 minutes. Place the bell peppers over indirect heat as well and cook for 5-8 minutes if desired for a more tender bell pepper in the end.
4. After 12-13 minutes, move the chicken over the direct heat along with 2 ears of corn. Cook for a couple minutes to get a nice char on the chicken and corn, making sure the chicken has reached an internal temperature of 165°F.
5. Dice the chicken thighs and cut the corn off the cobs.
6. Assemble the stuffed peppers. Start by adding some rice, about ¼ to 1/3 of a cup of rice. Next, add a layer of black beans as well as some grilled corn. Then, add some diced grilled chicken and top with shredded Monterrey jack cheese.
7. Place the stuffed peppers back onto the indirect side of the grill and cover with the lid. Let them cook for about 10 minutes. Serve by placing the tops of the bell peppers back on to look like a jack-o-lantern.

Grilled Pork Loin with Bourbon Peach Pepper Glaze

website@sitemodify.com (Website Editor) — Fri, 23 Oct 2020 22:55:42 GMT

Grilled Pork Loin with Bourbon Peach Pepper Glaze

INGREDIENTS

One package of pork tenderloin, there’s always two in a pack
B&B Charcoal Trinity rub
2 tablespoons of pureed garlic
3 tablespoons of pork fat melted, or vegetable oil

For the sauce

1/4 cup of Knob Creek Maple smoked bourbon
One half of a finely chopped Vidalia onion
One tablespoon of B&B Charcoal Swine Shaker rub
2 tbsp butter
One heaping teaspoon of fresh honey
1/2 cup of peach pepper Jam or peach jam ( if you can’t find Peach pepper Jam then chop up a quarter cup of red peppers and you will saute the peppers with the onions)

INSTRUCTIONS

Generously season your pork loin with the Trinity rub on all sides, then mix your pureed garlic with the oil or fat and pour that over your pork loin, rub it in! Set that aside and let’s go like that Grill while we make the sauce that way it’s ready to go when the sauce is done.
Now that your grill has been lit, throw your butter in a pan on medium-high heat and sautéed onions until they caramelize.
Next throw in your peach jam and melt it in stirring constantly, then the honey and seasoning.
Cook this for just a few minutes til all the ingredients are married together.
Now let’s get that bourbon in there!
If you are a seasoned chef like that on fire and let it burn out and continue to cook for about 10 minutes to 12 minutes…. if not don’t hurt yourself, let the bourbon cook down for about 12 to 15 minutes and then turn the heat off.

Smoked Blackberry Bourbon Cobbler

website@sitemodify.com (Website Editor) — Thu, 15 Oct 2020 20:20:42 GMT

Smoked Blackberry Bourbon Cobbler

INGREDIENTS

Filling:
-24 oz frozen blackberries
-1 lemon (zest & juice)
-2 tablespoons bourbon
-2 teaspoons allspice
-1/4 cup white sugar

Crumble :
-1 cup flour
-1/2 teaspoon baking powder
-1/2 cup butter, softened
-3/4 cup brown sugar
-1/2 teaspoon cinnamon
-pinch of salt

Optional Topping: vanilla ice cream

INSTRUCTIONS

Smoke at 375 degrees for 40-45 minutes in a cast iron skillet.

Herb Crusted Citrus Pepper Chicken

website@sitemodify.com (Website Editor) — Tue, 13 Oct 2020 23:01:45 GMT

Herb Crusted Citrus Pepper Chicken

INGREDIENTS

(3) Chicken breasts yield 6 half slices
Citrus Pepper, to taste
Smoked Cherrywood Sea Salt, to taste
Chicken Breasts (skinless, boneless)
Lemon, cut into wedges
¼ Stick of butter or EVOO

INSTRUCTIONS

Remove chicken from package and pat dry
Tenderize with a fork, working your way through the entire chicken breast
Season with salt and let the chicken sweat for a few minutes
Season chicken with Citrus Pepper (Remember to layer the seasonings so that the Citrus Pepper gets into the meat and creates a nice coat)
Add ¼ cup EVOO (or butter) to a cast iron skillet
Heat your grill up to about 500*; Add skillet to the grill, add one wood chunk in a flavor of your choice
Add your chicken to the skillet and allow to brown on one side (add the lemon wedges for an extra bit of moisture and flavor)
Flip chicken and brown on the other side (pull when IT is 165*)

Buttermilk & Herb De Provence Grilled Chicken

website@sitemodify.com (Website Editor) — Fri, 09 Oct 2020 23:10:22 GMT

Buttermilk & Herb De Provence Grilled Chicken

INGREDIENTS

5 chicken breast
2 cups whole buttermilk
2 to 3 tablespoons herb de Provence seasoning
Sea salt and pepper to taste

B&B Oak Lump Charcoal

INSTRUCTIONS

Mix all ingredients together and please chicken into the mixture to marinate between 4 and 6 hours.
You are going to grill indirectly which means you’re going to grill on the other side of your fire. Try to maintain the temperature of your grill at about 350 degrees.
Place your chicken breasts on a paper towel then throw into a bowl and toss in a little bit of vegetable or olive oil, with just a sprinkling of sea salt and pepper.
Place on your grill and close the lid flipping only one time until you reach internal temperature of 165 degrees.

Spicy Honey Glazed Wings

website@sitemodify.com (Website Editor) — Mon, 05 Oct 2020 18:50:22 GMT

Spicy Honey Glazed Wings

INGREDIENTS

3lbs chicken wings
A.Vogel Spicy Herbed sea salt
Mikes Hot honey
B&B Hickory Lump Charcoal

INSTRUCTIONS

Preheat grill to 350F with B&B Hickory Lump Charcoal.
Season wings with spicy herbed sea salt.
Grill wings direct to an internal temperature of 190F.
Remove from heat and glaze with Mikes hot honey.
Serve and enjoy!

Smoked Queso

website@sitemodify.com (Website Editor) — Fri, 02 Oct 2020 18:58:00 GMT

Smoked Queso

INGREDIENTS

1 pound ground bison (substitute ground beef, chorizo, or sausage)
1 or 2 (10 oz) cans Rotel fire roasted diced tomatoes & green chilies
1 large poblano pepper, diced (substitute jalapeno for more spice)
2 pounds Velveeta cheese
B&B Post Oak Wood Pellets

INSTRUCTIONS

Brown and drain ground bison, put in the bottom of foil pan.
Drain diced tomatoes & green chiles, and add to the top of the meat.
Dice poblano pepper and add to the mixture.
Cut Velveeta in to blocks and add to the top of the foil pan.
Run the smoker at 250°F, using B&B Post Oak Pellets. Very versatile, no matter what you’re cooking.
After 1 hour smoked, stir the queso.
Pull the smoked queso after 1 hour and 30 minutes.

Tip: add to slow cooker on low for serving long term melted cheesy goodness!

Grilled Angus Sirloin Beef Kofta

website@sitemodify.com (Website Editor) — Wed, 30 Sep 2020 23:21:41 GMT

Grilled Angus Sirloin Beef Kofta

INGREDIENTS

1 pound ground sirloin
5 tablespoons grated or minced onion
4 cloves garlic, grated or minced
¼ cup parsley, finely chopped
1 tbsp za’tar seasoning
1tsp beef schwarma spice blend
4 tbsp panco crumbs
1 egg
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon pepper
Olive oil, for brushing the grill

Yogurt sauce:

1 cup plain nonfat or reduced fat Greek yogurt
1 clove garlic, grated or minced
1 teaspoon lemon juice
1 teaspoon fresh mint
1 tbsp grated lemon rind
Pinch of kosher salt
Pinch white pepper

INSTRUCTIONS

Form your ground meat mixture into a ball like a meatball then form it like a fat sausage link size
Grill on each side and serve with your yogurt sauce.

Great compliments to this dish would be saffron rice or seasoned couscous or tabouli.

Smoked Beef Shortribs

website@sitemodify.com (Website Editor) — Wed, 30 Sep 2020 23:15:44 GMT

Smoked Beef Shortribs

INGREDIENTS

Beef Short Ribs
Seasoned with salt and pepper
B&B Charcoal Post Oak Wood Pellets

INSTRUCTIONS

Run the smoker at 250° F.
Turn the ribs every 30 minutes.
Beef short ribs are done with an internal temperature 200°F.
A little over two pounds took two hours.

Cedar Planked Salmon

website@sitemodify.com (Website Editor) — Tue, 22 Sep 2020 23:25:59 GMT

Cedar Planked Salmon

INGREDIENTS

1-3 lb Salmon fillet
2 Tbsp avocado oil
2-3 Tbsp Lemon Pepper (I prefer Pappys brand)
1 lemon
2 Cedar grilling planks

INSTRUCTIONS

Preheat grill to 275F using B&B Hickory Lump Charcoal , setup up for indirect heat.
Coat both sides of salmon with oil then lemon pepper, slice lemon and lay down the middle of the salmon fillet.
Stagger planks on grill and place prepared salmon on cedar planks.
Smoke salmon to an internal temp of 145F.
Remove, serve, and enjoy!

Raspberry Peach Chipotle Pork Spareribs

website@sitemodify.com (Website Editor) — Mon, 21 Sep 2020 23:31:02 GMT

Raspberry Peach Chipotle Pork Spareribs

INGREDIENTS

2.5 pounds pork spareribs
B&B Mesquite Pellets
Alamo Dust by @bbqcrawford
Raspberry Peach Chipotle Glaze by @fredericksburgfarms

INSTRUCTIONS

After 1.5 hours and an Internal Temperature of 145 F applied some Raspberry Peach Chipotle Glaze and wrapped in butcher paper
3.5 hours in with an Internal Temperature of 190 F removed the butcher paper applied some more Raspberry Peach Chipotle Glaze put it back on the smoker for 30 minutes to carmelize the glaze a bit Internal Temperature sitting at 200 F when removed
You can let it go for longer, an hour will put you at a very nice spot and likely an Internal Temperature of 205, which is the highest we recommend leaving on for.

Keto Maple Habanero Wings

website@sitemodify.com (Website Editor) — Mon, 21 Sep 2020 19:26:53 GMT

Keto Maple Habanero Wings

INGREDIENTS

Maple Habanero Sauce:

(1/2) Cup Apple Cider Vinegar
(1/4) Cup Monk fruit sweetener
(1/2) Cup Sugar Free Maple Syrup
(1/4) Cup cornstarch
Peppered Habanero, to taste
Smoked Cherrywood Sea Salt, to taste
Rosy Cheeks BBQ Rub, to taste

INSTRUCTIONS

Prepping Sauce

Mix all ingredients into a sauce pan and cook on medium until contents boil (Make sure to mix the cornstarch with COLD water so it mixes and doesn’t clump)
Reduce to low to simmer; taste and adjust to liking (Heat and Sweet)
Let it cool to a warm before saucing wings

Cooking Wings

Pat wings dry and spread out on cookie sheet
Season with Sea Salt and let sit for a few minutes
Season wings with Rosy Cheeks to liking
Heat grill to about 250°
Smoke for about 35 – 45 minutes and check IT; if close to 165° crank up the heat
Crank your heat up to about 350 – 375° to crisp up the skin; cook to an IT of at least 165°
Remove from grill and toss in Maple Habanero wings sauce

Armadillo Egg

website@sitemodify.com (Website Editor) — Mon, 21 Sep 2020 19:05:06 GMT

Armadillo Egg

INGREDIENTS

4 Large Jalapeño poppers
1 pound spicy breakfast sausage
1 pack of bacon
1 box of cream cheese
1 small bag of shredded cheese
2 Favorite rubs
Non stick cooking spray

INSTRUCTIONS

Start off by coring jalapeño poppers and removing seeds, wash and dry them.
Mix cream cheese and shredded cheese and lightly seasoned with your favorite seasoning (such as Spicy @danosseasoning )
Stuff jalapeño with cheese filling
Separate spicy sausage into 4 equal parts and flatten then wrap sausage around each jalapeño popper
Wrap each sausage covered jalapeño with 1 to 2 slices of bacon tightly and once again lightly season the top with your favorite seasoning (such as @7sinsbbq peach seasoning)
Spray a little nonstick cooking spray on them and Smoke at 250 till internal temp of 160 is reached then coat with your favorite bbq sauce and let smoke for another 10 min to allow sauce to tack up (such as @duckfatspray and @bestdamnbbqsauce Sweet Lady Love)
Let rest a couple min and enjoy

Candied Pork Belly Cubes

website@sitemodify.com (Website Editor) — Wed, 09 Sep 2020 19:35:57 GMT

Candied Pork Belly Cubes

Prep Time 35 minutes, Cooking Time 1 hour 30 minutes

INGREDIENTS

1 (5-pound, 2.2kg) slab skinless pork belly
1/4 cup your favorite BBQ rub, plus additional for rubbing
1 cup hot and spicy BBQ sauce
1/4 cup orange juice
1/4 cherry cola
1 teaspoon salt
1 tablespoons raw sugar

INSTRUCTIONS

Slice pork belly into equal pieces, about 1 pound (1/2 kg) each.
Rub all sides of the belly with BBQ rub and place in a bag or wrap in plastic. Refrigerate for 2 to 72 hours.
Remove the pork belly from the refrigerator 1 hour before smoking.
Cooking time for pork: prepare a smoker for indirect heat with briquettes and wood chips at 200 to 225 degrees F (93 to 107 degrees C).
Smoke the pork belly, fat side up for 90 minutes.
Mix together BBQ sauce, orange juice, and cola. Liberally squirt the mixture over the pork belly three times every three minutes.
Remove the pork belly from the smoker and let rest for 1 hour. Increase the smoker temperature to 300 degrees F (149 degrees C).
Slice and cube into 1-inch (2.5cm) cubes. Place in a pan and toss lightly with additional sauce mixture over the smoker until desired doneness is reached.
Mix 1/4 cup BBQ rub, salt, and sugar together. Sprinkle over pork belly cubes and serve with toothpicks.

Pork Brisket Burnt Ends

website@sitemodify.com (Website Editor) — Tue, 18 Aug 2020 19:53:55 GMT

Pork Brisket Burnt Ends

INGREDIENTS

2lbs Pork Brisket (Porter Road sells this cut)
4 Tbsp Blues Hog Original Rub
1/4 C Blues Hog Pork Marinade
1 C water
1/2 C Blues Hog Smokey Mountain Sauce

INSTRUCTIONS

Preheat grill to 300F and setup for indirect cooking. Use B&B Hickory Lump Charcoal and B&B Cherry Wood Chunks .
Trim silver skin and fat from top of pork brisket.
Mix water and pork marinade in bowl and place trimmed brisket in marinade, marinate for 1 hr.
Remove pork brisket from marinade and season using Blues Hog Original rub.
Cooking temp for pork: Smoke pork brisket until internal temp reaches 190F, remove from heat, cut brisket into cubes and place in foil pan, sprinkle more Rub on top and add sauce.
Place back on grill for 30 minutes, remove, serve and enjoy!

Shrimp & Sausage Skewers

website@sitemodify.com (Website Editor) — Tue, 18 Aug 2020 19:45:49 GMT

Shrimp & Sausage Skewers

INGREDIENTS

4 Smoked Sausage links or Hot links
20 Large Shrimp
2-3 Tbsp Blackening seasoning (such as Ashman Co Bayou Blackening)
1/4 Cup Teriyaki sauce

INSTRUCTIONS

Preheat grill to 400F

2. Peel and devein shrimp, slice links into 5 pieces each.

3. Wrap shrimp around sausage link and put on skewer.

4. Once all shrimp and sausage are on skewers, sprinkle with blackening seasoning.

5. Place on grill for approx 3-4 minutes per side, just enough to get a good char.

6. Once cooked baste both sides with teriyaki sauce, remove from grill and serve!

Ranchalo Wings

website@sitemodify.com (Website Editor) — Tue, 18 Aug 2020 19:40:22 GMT

Ranchalo Wings

INGREDIENTS

3 TBS parsley
2 TBS kosher salt
1 TBS black pepper
1 TBS dill weed
1.5 TBS granulated onion
1 TBS granulated garlic
1 tsp cayenne (optional)
1 tsp sour cream (optional)
Wings 2 lbs
Frank’s Red hot sauce 1.5 cup
Butter 1 stick

INSTRUCTIONS

First 6 ingredients together, # 7 is optional. Feel free to double this for future use. This is the seasoning blend for the chicken wings, smoke, grill or combination of it.
While wings are cooking at 375-385 blend hot sauce and butter in small sauce pan.
Pull wings when they hit the temp
Toss in Buffalo sauce. Feel free to add a little more ranch rub if you want some. Add sour cream (optional) to wings for more of a “ranch look”.