I served these smoky, slightly spicy burnt ends at my first tailgate party this football season and they were a big hit. They’re double smoked to produce a lot of the crispy, crusty surface bark that everyone loves. They’re also injected with a spicy Cajun butter mixture for over the top flavor! I used inexpensive boneless “country style ribs” that are available at most grocery stores. Of course they aren’t ribs at all but are cut from the near the pork shoulder. This is a quick recipe that’s doesn’t require a lot of prep and is easy to make in any kind of smoker.
Loaded with flavor that is! The bacon, Tiger Sauce, cheese and Dizzy Pig rub all work together to make this chicken and potatoes dish something special. It’s super easy to make and the touch of smoke from baking it in your grill or smoker really amps up the flavors.
When you think of slow smoked beef I bet you think of brisket but beef chuck is equally delicious when cooked low and slow. This slow smoked beef chuck with peppers, onions and mushrooms piled high on a hoagie roll and served with homemade horseradish sauce will be a hit at your next tailgate party!
Sorry Dwight Schrute, Triple B isn’t “Bears, Beets and Battlestar Galactica”. it’s Brats, Bacon and smoked Butt all combined with a variety of beans and spices and smoked slowly with hickory smoke.
There’s nothing as indulgent or satisfying as a dinner at an old school New York City steakhouse like Smith & Wollensky or Peter Luger. This fatty captures all the flavors – prime sirloin, blue cheese, bacon, mushrooms and crispy onion straws.
Most followers of this blog have had plenty of pulled pork sandwiches but what about pulled turkey? These sandwiches feature smoked turkey breast piled on potato rolls along with cole slaw and white BBQ sauce – a Southern specialty.
What makes this pork tenderloin so sweet and savory? 24 hours marinating in a ginger and pineapple based sauce? The pineapple, ginger and chili based rub? Slowly roasting as it turns over charcoal and wood fire? All of the above!
4 time American Royal champions Mike and Debbie Davis – aka Lotta Bull BBQ – taught their “Tell ALL” competition class at BBQ Pit Stop recently. It was a no nonsense BBQ class that helped us all to up our game.
Here is a simple pork belly recipe that I received from 8 time American Royal Champ Chris Marks. According to Chris this is the best method for a no foil, uncured smoked pork belly recipe. He did give me a couple of variations to try which I’ll share at the end.
With this recipe you’ll be able to serve steakhouse quality prime rib at your next holiday or celebration dinner. The outside is crispy and crackles with flavor from the smoke, rosemary and seasonings. The inside is pink and juicy. Your family and guests will love it! The pepper cream sauce comes from my friend Jordan’s grandmother and is a family recipe they were willing to share.
BBQ Pit Stop
865 West State Road
Lehi, UT 84043
1131 Highway 193
Layton, Utah 84040