Beefy Bacon Bombs

These beefy bacon bombs explode with a complex set of flavors – beef, pork, cheese, Worcestershire, garlic and bacon finished off with a sweet glaze. They’re easy to make which is good because your family and friends will ask for them often!

Beefy Bacon Bombs

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Smoked Char Siu Pork Belly

“Char siu” literally means “fork/burn/roast”.  This refers to the ancient Chinese cooking technique of hanging long strips of seasoned pork boneless over burning charcoal using long forks.

Traditionally wild boar was used to make char siu but you’ve likely encountered it at your local Chinese buffet – those sticky bright red ribs with the sweet and tangy flavor. Pork tenderloin and pork belly are also commonly used.

Pork belly is my favorite way to prepare char siu. The outside gets a nice crackle to it. Although the recipe I use does turn the meat a reddish color I don’t bother with the red food coloring common in today’s preparations.

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Bama Style Smoked Chicken with White BBQ Sauce

There are a lot of great regional BBQ sauces. Vinegar based sauces from the East Carolina region, tomato based sauces from Kansas City and Memphis and mustard base sauce from South Carolina. From North Alabama comes a unique mayonnaise based sauce popularized by Big Bob Gibsons. Chris Lilly is the current pit master at Big Bob Gibsons and my version of Bama White Sauce combines elements of his recipe with some of my own. The bite of the horseradish is offset by the mayonnaise. It’s fantastic on smoked chicken and also makes a great dressing for cole slaw.

Chicken thighs and legs with White Bama Style BBQ sauce

Ingredients to make enough for 2 pounds of chicken thighs or legs

  • 1 1/4 cup mayonnaise
  • 1/2 cup apple cider vinegar
  • 1/3 cup lemon juice
  • 1/3 cup apple juice
  • 1 1/2 tbsp garlic powder
  • 1 1/2 tbsp prepared creamy horseradish
  • 1 1/2 tbsp coarsely ground black pepper
  • 1 1/2 tsp Colman’s mustard powder
  • 1 1/2 tsp smoked paprika
  • Kosher salt to taste
  • Ground cayenne pepper to taste

Pre- heat your smoker to 325 degrees. Prep the chicken by spraying lightly with olive oil. Then season liberally with your favorite BBQ rub. For this recipe I like the All Purpose rub from Eat Barbecue.

Chicken prepped with olive oil and rub

A great all purpose seasoning

Place the chicken in the pre-heated smoker.

The prepped chicken in the preheated smoker

While the chicken is smoking it’s time to prepare the sauce. Combine the mayonnaise, apple cider vinegar, lemon juice, apple juice, garlic powder, creamy horseradish, black pepper, mustard powder, smoked paprika, Kosher salt and cayenne pepper in a glass bowl. Using a whisk thoroughly combine the ingredients. Place the sauce in the refrigerator and let it chill while the chicken cooks.

White BBQ sauce ready to go in the fridge for 2 hours

After the chicken’s been in the smoker about 2 hours check the internal temperature. Leave it in the smoker until that internal temperature reaches 165 degrees and the chicken is a nice golden brown. An alternative I prefer is to take the chicken out of the smoker when it hits 155 degrees and finish it over the firebox until it reaches the safe temp of 165 degrees. Turn it frequently to crisp the skin without burning.

Place the cooked chicken in a pan and spread chilled white BBQ sauce liberally on all sides.

Spread the chilled white sauce on all sides of the chicken

Serve immediately with the remaining sauce on the side. It’s also great shredded, tossed with the remaining sauce and served on slider buns.

Bon appetit!









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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Pork Burnt Ends with Cajun Butter

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.


Pork burnt ends with spicy butter injection.

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Loaded Chicken and Potatoes

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.


Loaded chicken and potatoes.

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Smoked Pulled Beef Chuck Cheese-steaks

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!

Smoked beef chuck cheesesteak sandwiches

Smoked beef chuck cheese-steak sandwiches.

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Triple B Smoked Beans

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.


Triple B Smoked Beans

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NYC Steakhouse Fatty

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.


NYC Steakhouse Fatty served with warm Lea & Perrins steak sauce.

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Southern Pulled Turkey Sandwiches

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.



Southern Pulled Turkey sandwiches

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