Apple Pie Bourbon Smash An apple pie bourbon smash is a shaken cocktail of bourbon, apple cider, brown sugar cinnamon syrup, fresh lemon juice and apple pie filling, double strained over fresh ice and topped with ginger beer. Swap in a non-alcoholic bourbon and it works as a mocktail. Bourbon 2 oz, or a non-alcoholic…
Turkey Cranberry Crostini Turkey cranberry crostini is a slice of homemade sourdough spread with whipped brie and topped with charcoal grilled turkey tenderloin and a spoonful of cranberry apple sauce. Grill temp 300 to 325°F, direct heat Fuel Charcoal with a small piece of pecan Cook time 45 minutes to 1 hour, cook to temperature…
Sweet Potato Swiss Roll A sweet potato swiss roll is a thin spiced sweet potato cake rolled around a cream cheese filling, then finished with brown butter caramel and toasted pecans. Oven temp 350°F Pan 10 x 15 inch jelly roll pan Bake time 10 to 12 minutes Chill time About 2 hours 20 minutes…
Smoked Meatloaf Smoked meatloaf is a beef and pork loaf bound with cream-soaked bread and egg, smoked on a Weber kettle at 250°F and finished with a sweet heat peach glaze. Smoker temp 250°F Pull temp 161°F, glaze at 155°F Meat 2 lb beef, 1 lb pork Wood Pecan Glaze Peach sauce, hot sauce, rubs…
BBQ Birria Tacos BBQ birria tacos are a smoked Wagyu chuck roast braised in a chili consomme until it falls apart, then fried into cheesy quesabirria and served with the consomme for dipping. Beef 3 lb Wagyu chuck roast Smoker temp 225°F Into the braise at 171°F internal Pull at About 205°F, fall apart tender…
Crispy Smoked Wings Crispy smoked wings are whole chicken wings split into flats and drums, seasoned with a buffalo ranch rub and cooked on a Weber kettle in a two-basket convection setup for 30 to 40 minutes until crisp. Setup Two baskets, center, vents wide open Cook time 30 to 40 minutes Rotate Lid a…
Brisket Burnt Ends Brisket burnt ends are a smoked brisket point, cooked on a drum smoker at 300°F, wrapped in butcher paper at 172°F and pulled tender, then cubed into caramelized meat candy. Cut Brisket point, Wagyu if available Smoker temp 300°F, then 275°F after the wrap Wrap at 172°F internal, butcher paper Pull Probe…
Smoked Spare Ribs Smoked spare ribs are St Louis cut ribs with the membrane removed, seasoned with a sweet and savory rub, smoked at 275°F on a Weber kettle then wrapped with honey and butter until tender. Cut St Louis spare ribs, about 3.5 lb Smoker temp 275°F Wood Hickory or pecan, small chunks Wrap…
Smoked Turkey Smoked turkey is a 12 to 13 pound bird, brined and air-dried for crisp skin, smoked at 300°F and pulled at 157°F so carryover brings it to a juicy, safe 165°F. Bird size 12 to 13 lb Brine 1 cup per gallon, 1 hour per pound Air dry 30 min per pound, uncovered…
Backyard Brisket Backyard brisket is a roughly 10 pound brisket injected for moisture and cooked hot and fast on a drum smoker at 300 to 350°F, wrapped in foil with beef broth at 160°F and pulled around 210°F. Smoker temp 300 to 350°F Wrap at 160°F internal Pull temp About 210°F, probe tender Wood Pecan…