Mom Comfort Foods BBQ Style

This week I smoked all 3 dishes in my Marshall from The Good One Smokers. The Good One also makes lump charcoal which is my go to fuel but the store ran out this week so I decided to try the hickory/oak lump charcoal from Big Green Egg. I was pleasantly surprised at how steadily and consistently it burned. The Marshall is a well-designed smoker that makes it easy to reach cooking temps and hold them with little adjustment so the Big Green Egg charcoal worked well with it.

I recently tried Three Little Pigs” Kansas City Sweet sauce and it’s one of my new favorites so I used it in both the meatloaf and stuffed cabbage recipes. I find many KC style sauces too sweet for my tastes which tend towards vinegar or mustard based sauces. This one had a nice tanginess to it that kept it from being overly sweet. It’ also has a nice chunky consistency which reminded of Sensuous Slathering Sauce from Dinosaur BBQ-another favorite I’ve used for years.

All of these products are available at both BBQ Pit Stop locations in Lehi and Layton. Good_One

Smokin’ Blues BBQ Smoked Meatloaf with Garlic and Rosemary

Use thick cut bacon and fresh garlic and rosemary for the best results. I topped mine with Three Little Pigs BBQ sauce but you can experiment with your favorites. Meatloaf

Smokin’ Blues BBQ Smoked Meatloaf with Garlic and Rosemary

    • 1 tbsp olive oil
    • 2 cloves of minced fresh garlic
    • 1 cup sliced mushrooms
    • ½ cup diced red onion
    • ½  tsp minced fresh rosemary
    • 4 slices thick cut bacon – cooked and crumbled
    • 2 large eggs
    • 2&frac12 lbs ground beef – don’t use lean or extra lean; it tends to dry out
    • &frac12 cup Panko style bread crumbs
    • &frac12 cup Dijon mustard
    • 2 tbsp freshly grated Parmesan cheese
    • 2 tbsp Worcestershire sauce
    • 1 tbsp minced parsley
    • &frac14 tsp freshly ground black pepper
    • Smoked paprika to taste

Apple juice for spraying

  • Three Little Pigs Kansas City Sweet BBQ sauce

Heat the oil and cook the garlic, mushrooms, onion and rosemary until onions are translucent – about 5 mins. Set aside to cool. Combine sautéed vegetables, bacon, ground beef eggs, bread crumbs, mustard, Parmesan cheese, Worcestershire sauce, parsley and pepper in a large bowl. Mix thoroughly by hand. Form 3 equally sized loafs and place in a ½ size aluminum pan. Sprinkle smoked paprika on top.

Smoke at 250 degrees for about 3 ½ hours. Spritz with apple juice every hour. When internal temp reaches about 150 baste with the Three Little Pigs sauce and place back in smoker. When internal temps are 160 degrees they’re ready to serve.

Smokin’ Blues BBQ Mac ‘N Cheese

Four kinds of cheese and bacon-need I say more? I started with a recipe from Chris Lilly then added a few things and took a couple others out until I was satisfied. Mac_N_Cheese

    Smokin’ Blues BBQ Mac ‘N Cheese

  • 16 oz. package of elbow macaroni
  • 1 stick of unsalted butter or 8 tbsp
  • 4 slices of thick cut bacon cooked and crumbled
  • 2 oz. grated Parmesan cheese
  • 8 oz. shredded Muenster cheese
  • 4 oz. shredded sharp cheddar cheese
  • 8 oz. cubed Velveeta
  • &frac12 cup of half-and-half
  • Salt and pepper to taste


Boil the macaroni in salted water until it’s al dente. Drain the macaroni and return to the pot. Add the stick of butter and stir until it melts. Add bacon and all the cheeses and stir further until they’re melted. Add the half-and-half, salt and pepper. Transfer to a 10 inch cast iron skillet or Dutch oven.


Next for the topping:

  • 1 oz. grated parmesan cheese
  • 4 oz. grated sharp cheddar cheese
  • 3 oz. shredded Muenster cheese
  • 2/3 cup of mayonnaise
  • 1 teaspoon of your favorite red hot sauce. My favorite is Dad’s Red Jalapeno Sauce from Pear Blossom Farms
  • Freshly ground salt and pepper to taste
  • Smoked paprika to taste
  • Chopped chives to taste


Combine all the above ingredients in a bowl and mix together. Spread evenly over top of the macaroni in the cast iron pan. Finally sprinkle smoked paprika and chopped chives on top. Place in a 250-275 degree smoker for about 30 minutes.

Raichlen-style Stuffed Cabbage Head

Steven Raichlen’s books were my introduction to the world of BBQ and outdoor cooking about 7 years ago and I got the idea of smoking a stuffed cabbage from him. This is my version based on a couple of his recipes. Cabbage

Raichlen-style Stuffed Cabbage Head

  • 1 medium head green cabbage – about 2 pounds
  • 4 slices of thick cut bacon – cooked and crumbled – save the grease
  • 1 tbsp unsalted butter
  • 1 small onion diced
  • 1 jalapeno pepper – seeds removed – diced
  • ¼ cup shredded Pepper Jack cheese
  • ½ cup Three Little Pigs Kansas City Style BBQ sauce
  • Freshly ground salt and black pepper to taste


Melt the butter is a skillet and brown the onions and jalapenos. Stir in the crumbled bacon, BBQ sauce and ½ of the Pepper Jack cheese. Cut out the core of the cabbage head by angling a knife in 3” deep and towards the center. Cut about a 3” circle and remove the core. Make a 3” ring out of crumpled aluminum foil and set the cabbage head in it with the cavity facing up. Steven Raichlen also sells a ring/spike combination that’s great for cabbage, onions, pineapple etc… You can order one from BBQ Pit Stop. Salt and pepper the inside of the cavity then spoon in the mixture. Top it off with the remaining Pepper Jack cheese. Place in a 250 degree smoker and baste the outside with some of the bacon grease. Sprinkle with salt and pepper to taste. Leave in the smoker about 4-4 ½ hours or until fork tender.

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