Authentic Colorado Green Chili

Authentic Colorado green chili is based on pork, lots of green chili peppers and masa harina – a traditional Mexican flour.  In fact there’s 4 pounds of Anaheim and jalapeno chili peppers in this recipe. Fire roasting the Anaheims and pork butt to start the cooking adds a rich flavor that only comes from cooking over live coals.  Using the smoker to cook the chili low ‘n slow is as hands off as it gets plus lets the flavors blend with a smoky finish.

Authentic Colorado green chili


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Philly Pepper Pot

There is a legend that says George Washington and the Continental Army survived the winter of 1777 when the cook general created pepper pot soup from scraps of vegetable and meat and it’s been a Philly staple ever since. Since pepper pot is a Caribbean dish it’s more likely slaves and freedman introduced the spicy soup to the City of Brotherly Love.

My version of Philly Pepper Pot has lots of spice and is slow simmered in the smoker for extra flavor. I also substituted the traditional tripe for kielbasa and Polish sausage which I cooked over coals first for extra flavor. This makes a big pot so and goes well with good crusty bread, family and friends!

Pepper pot soup – a Philly tradition

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Beer Can Breakfast Sandwiches

One bite of these breakfast sandwiches will make you forget that all about that Egg McPlastic breakfast sandwich at the drive in. Smoked sausage wrapped in thick cut bacon and filled with eggs and lots of cheese on a buttered English muffin make for a hearty breakfast that will stick with you all day. These are also great for brunch. Either way making these is hopefully the only reason you’ll be grabbing a can of beer first thing in the morning…

Beer Can Breakfast Sandwiches

 

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Smoked Hangover Soup

There are a lot of Hangover Soup recipes that claim to help you recover after a big party. Most of the recipes I’ve found are Asian and European variations. My version uses Eastern European seasonings and is packed with protein and flavor from bacon, pork loin, kielbasa and a surprise ingredient – dill pickles. Letting it stew slowly in the smoker adds even more depth to the flavors. I can’t guarantee it will cure your hangover but it IS perfect on a cold winter night.

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Chipotle Jerk Pineapple Glazed Ham

This chipotle jerk pineapple glazed ham will bring an explosion of flavors to your holiday dinner table. The sweetness of the fresh pineapple perfectly offsets the spiciness of the rub and glaze. Despite the number of ingredients this is actually a super easy recipe to make but makes a dramatic presentation on the table.

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Jerked Chiptole Glazed Ham with fresh smoked pineapple

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Sweet & Savory Pork Tenderloin

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!


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Sweet & Savory Pork Tenderloin cooked to internal temp of 145. Pink color is from the marinade.


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Lotta Bull BBQ – Product review

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.

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Mike and Debbie scored a perfect 180 in brisket at the Jack.


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Three Little Pigs® Smoked Pork Belly

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.Finished_Pork_Belly
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Smoked Pork Chops Stuffed With Bacon and Cotija Cheese

This week I am breaking in my new Kamado Joe Classic. Kamado style cookers are equally good at grilling, baking and smoking. BBQ Pit Stop carries the full line of kamado cookers from Kamado Joe and Big Green Egg. You’ll be seeing more of the Kamado Joe in upcoming blogs.

I decided to stuff pork chops with bacon and cotija cheese and then smoke them over charcoal and apple wood chunks. They were super easy to make and tasted amazing. Chops_3
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Pit Barrel Cooker Ribs Cook-off

This week I used my Pit Barrel Cooker (PBC) to smoke 3 racks of ribs and test out different rub and sauce combinations. The PBC is a porcelain coated 30 gallon barrel with a single vent opening.  Food is hung on stainless steel hooks (8 included) from rebar rods. The PBC runs between 275* and 325* with the lid on. There is a single vent that is set for elevation – I’ve smoked brisket, turkey, chicken and ribs in this PBC and in my experience no adjustment is needed other than cracking the lid in case of cold rain or weather.

Because of the ease of use I recommend the Pit Barrel Cooker as a first smoker but I love using mine even though I also cook on other larger pits from Yoder and The Good One.

The PBC is a very affordable high quality barrel smoker that’s made right here in the USA. BBQ Pit Stop carries the Pit Barrel Cooker at the Lehi and Layton locations.

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