Smoked Tomahawk Ribeye
Recipe by How to BBQ Right Ingredients: • 3lb Tomahawk Ribeye Steak 2” thick • 2 teaspoons Beef Broth Concentrate • 1 Tablespoon Killer Hogs Hot Rub • 1 Tablespoon Killer Hogs Steak Rub • 1 stick butter Directions: • Prepare drum smoker for indirect cooking at 275°F use a couple chunks of hickory wood on the hot coals for smoke flavor. • Rub the entire surface of the tomahawk ribeye with the beef concentrate, season with a light coat of Hot BBQ Rub followed by a coat of Steak Rub. Let the steak rest while the smoker comes up to temperature about 20 minutes. • Insert a probe thermometer into the center of the tomahawk and place the steak on the cooking grate. • Place the stick of butter in a small aluminum pan and season it with a little Steak Rub. • Flip the steak over af
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Meatball Stuffed Onion Bombs
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Monterey Chicken on the Grill
Recipe by How to BBQ Right Monterey Chicken Ingredients: • 4 - Chicken Breast boneless/skinless • 2oz Grande Gringo Mexican Seasoning • 12oz Bacon crumbled • 4oz Monterey Jack Cheese • 4oz Cheddar Cheese • 1 cup Killer Hogs Bbq Sauce • 2-3 Green Onions chopped Method: • Prepare pellet grill for cooking at 325 degrees using Cherry wood pellets for fuel. • Season the chicken breast with the Grande Gringo Mexican seasoning on all sides. • Place the breasts on the pellet grill, insert a probe thermometer to monitor internal temperature. • When the internal temp reaches 155 transfer the chicken breasts to a flat iron skillet and glaze with Killer Hogs BBQ sauce - Continue to cook the breasts until the internal reaches 165 degrees. • Top each breast with crumbled bacon, cheddar
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Peanut Butter & Jelly French Toast
Recipe by Chef Eric Gephart Ingredients: • 4 Slices Thick Slice White Bread (For 2 Peanut Butter & Jelly French Toasts) • 3 Eggs, whipped • 1 1/2 Cup Vanilla Coffee Creamer • 3 Tablespoons Peanut Butter • 3 Tablespoons Raspberry Preserves or Preferred Jelly • 2 Tablespoons Butter, unsalted • 2 Tablespoons Honey Roasted Peanuts, chop with a knife for medium size • 3/4 Cup Fresh Mixed Berries • 1 Tablespoon Powdered Sugar Method: • Stabilize your grill at 375–425F. Install the Half Moon Cast Iron Reversible Griddle at the highest setting of the Divide and Conquer system. • Make a large peanut butter and jelly sandwich by spreading the peanut butter on the inside of one slice of bread and sprinkle some of the honey roasted peanuts on top for taste and textural contrast. Then s
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Grilled Chicken Tacos
Recipe by Malcom Reed Ingredients: Grilled Chicken Tacos Ingredients • 6 boneless skinless chicken thighs • 2 Tablespoons Grande Gringo Mexican Seasoning Cilantro Lime Marinade: • ½ cup canola oil • ¼ cup water • ¼ cup fresh lime juice • Zest from one lime • ¼ cup finely chopped cilantro • ¼ cup finely diced onion • 6 cloves garlic minced • 1 Tablespoon salt • 1 Tablespoon cumin • 1 teaspoon black pepper • 1 teaspoon ground oregano To build the Tacos: • 1 package of soft flour tortillas (taco size) warmed on the grill • ½ cup pico de Gallo • 1 ripe avocado sliced thin • ¼ cup chopped fresh cilantro • 1 lime cut into wedges • Mexican style hot sauce • Creamy lime taco sauce* recipe below Creamy Lime Taco Sauce • ¼ cup sour cream • Zest from one lime • Fresh
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Upside Down Brisket
Recipe by Meat Church Ingredients: • 1 full packer brisket • Meat Church Holy Cow (sub your fav BBQ rub) • Meat Church Holy Gospel • Meat Church Brisket Injection • 1 Cup water Directions: • Prepare your smoker to a temperature of 250 with oak, mesquite or hickory. • Trim the full packer brisket to your liking. • Mix 1 C water with 1/3 C brisket injection. Shake and mix thoroughly. • Inject the brisket in a 1" x 1" grid pattern in the flat. • You do not have to inject the point due to the extra intramuscular fat, but you can if you like. You should about have about half of the mixed injection remaining. Set aside. • Season the brisket 2:1 with Holy Cow to Holy Gospel. Alternatively you can simply use Holy Cow or your favorite brisket rub. • Allow to adhere for at least 30
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Spicy Cajun Pork Loin Sandwich
Recipe by Malcom Reed Ingredients: • 1 5# pork loin roast • 1/4 cup creole mustard • 2 Tablespoon Malcom’s King Craw Cajun Seasoning • 8oz Cajun Injection - *recipe below or use your favorite • 8 Jumbo burger buns • 1/2 cup Blue Plate Mayonnaise • Creamy Creole Mustard Slaw • 1 jar Killer Hogs Spicy Garlic Pickles Directions: • Prepare pellet smoker for indirect cooking at 275°F using pecan pellets for smoke flavor. Any grill can be used to maintain the same temperature throughout the cook. • Use a sharp knife to score the fat on the pork loin. Make slits at an angle spaced about 1/2” apart in one direction, rotate the pork loin, and make additional cuts in the opposite direction. • Apply a light coat of creole mustard to the outside of the loin and season with King Craw
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Flank Steak 101
Recipe by Chef Eric Gephart Ingredients: • 1 Each Flank Steak • 1 Tablespoon Cattleman’s Californian Tri-Tip Rub • 1 Tablespoon Lanes BBQ Sweet Heat • 2 teaspoons Olive Oil Directions: • Stabilize your grill at 550 - 600F. Install a searing surface on the lowest setting of the divide and conquer system. • As the grill is coming to temperature, lightly draw the edge of a knife across each side of the flank steak creating 1/8th of an inch deep slices in a diamond pattern over the entire surface. This is a method called “scruffing” and increases surface area, as well as caramelization and flavor. • Next, season the steak with the salty Cattleman’s California Tri-Tip Rub then follow with the Sweet Heat Rub. This layering system of salty then semi sweet will increase the overall eat
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Smoked Pork Ribs
Recipe by Tuffy Stone Ingredients: • 2 (3-pound) racks St. Louis-cut pork spareribs • 1 cup Cool Smoke Rub • ½ cup apple juice, in a spray bottle, for the grill • 1 cup Cool Smoke Barbecue Sauce • 2 teaspoons apple cider vinegar • 8 tablespoons unsalted butter, melted (optional) • ½ cup honey, divided (optional) • ¼ cup light brown sugar (optional) Directions: • Use a shaker to dust both sides of the rib racks generously, and let them sit at room temperature, uncovered, for 1 hour before cooking. • When you are ready to cook, heat the smoker to 275 degrees F pit temperature. Alternatively, heat a grill to 275 degrees F, using a 2-Zone setup, with 3 to 4 chunks of your favorite wood, in addition to the charcoal or gas. • Place the ribs meat-side-up in the smoker, or on the g
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