Ingredients: USDA Choice Filets (4)
Ribeye Steaks (2)
Owen's BBQ Tatonka Dust Seasoning
Mis Rubin's Black Magic Seasoning
Butcher's BBQ Grilling Oil
Lumberjack BBQ Pellets (Mexican Heat)
Potatoes (as side dish)
Mushrooms (as side dish)
Bread Rolls (as side dish)
Recipe: Generously spread Butcher's BBQ Grilling Oil over both sides of filets and ribeyes.
Sprinkle Tatonka Dust on both sides of one filet, lightly coating filet.
Lightly sprinkle Mis Rubin's Black Magic seasoning on both sides of remaining filets and ribeyes.
Pre-heat Yoder YS640 smoker to 350F using Lumberjack BBQ pellets (Mexican Heat blend).
Also pre-heat small charcoal grill with charcoal.
Cut potatoes into bite size pieces and place on grill.
Place filets and ribeyes on grill and place temperature probes into thickest part of steaks.
Once internal temperature of ribeyes and filets reaches 130F, remove from Yoder.
Place ribeyes and filets on charcoal grill for reverse sear and cook for 1 minute on each side.
Remove potatoes from Yoder when lightly brown and cooked thoroughly.
Serve steaks with potatoes, mushrooms, and bread rolls as side dishes and enjoy!
Ingredients: 2 medium size chuck roasts
Stubb's Beef Marinade
Stubb's Beef Rub
Apple Juice (3 cups)
Stubb's Sweet Heat BBQ Sauce (1 tablespoon)
Better Than Bouillon Beef Base (1 tablespoon)
6 inch bread roll (to make sandwiches)
Mayonnaise, lettuce, and tomato (to garnish sandwich)
Recipe: Marinate and refrigerate chuck roasts overnight in Stubb's Beef Marinade.
Sprinkle Stubb's Beef Rub generously over all sides of chuck roast.
Pre-heat Masterbuilt smoker to 225F using hickory wood.
Place temperature probe in thickest part of roast and place on grill.
Cook until internal temperature of roast is 140F.
Pour 3 cups apple juice in small bowl.
Add Stubb's Sweet Heat BBQ Sauce (1 tbsp) and Better Than Bouillon Beef Base (1 tbsp) to apple juice and stir thoroughly until evenly mixed.
Heat mixture in microwave for 2 minutes.
Remove roasts from smoker and place in aluminum roasting pan.
Pour all of apple juice mixture over roasts.
Cover with aluminum foil and return to smoker.
Continue cooking until internal temperature of roast is 210F.
Drain juice from pan and save if desired to use at a later time for gravy.
Let rest for 10 minutes.
Use bear claws to pull roast apart.
Sprinkle Stubb's Beef Rub and cracked black pepper on pulled roast.
Add Stubb's Sweet Heat BBQ Sauce to pulled roast.
Place pulled chuck roast on sandwich bread and garnish with mayonnaise, lettuce, and tomato.
Enjoy your beef poboy!
Ingredients: Prime NY Strip Steak (1.5 lbs)
Butcher's BBQ Grilling Oil (Steakhouse Blend)
Butcher's BBQ Grilling Oil (Butter Flavor)
Mis Rubin's Black Magic Charcoal Seasoning
Mis Rubin's White Magic All Purpose Seasoning
Asparagus (about 10-15 pieces)
Ear of corn (1, still in husk)
Baking Potato (1, medium size)
Shredded Cheese ( enough to garnish potato)
Recipe: Begin to prep the steak by generously applying Butcher's BBQ Grilling Oil (Steakhouse Blend) to both sides using basting brush.
Next, liberally cover each side of the steak using Mis Rubin's Black Magic Charcoal Seasoning.
Push in baffle on Yoder YS640 smoker,remove deflector plate, and leave 2 grill grates (upper and lower) in.
Spray Grill N Pal with non-stick cooking spray and place on left bottom side of Yoder under the flame.
Pre-heat Yoder to 260F using Lumberjack BBQ pellets (Beech).
Once pre-heated, place asparagus and ear of corn on Grill N Pal.
Then place steak on top rack of Yoder (directly above vegetables) after cooking vegetables for about 5 minutes.
Put thermometer into thickest part of steak and begin cooking.
Flip asparagus, baste liberally with Butcher's BBQ Grilling Oil (Butter Flavor), and sprinkle Mis Rubin's White Magic Seasoning over asparagus.
Continue cooking for 10 minutes or until steak reaches 115F internal temperature, then flip asparagus and steak.
Cook 10-15 more minutes.
Remove asparagus from heat and set aside. Move corn to top rack of grill.
Once steak has reached 115F, remove from grill temporarily.
Increase heat on Yoder to 450F and continue cooking corn on high heat for 10 minutes while Grill N Pal heats up.
Remove corn and set aside.
Remove top rack of grill.
Once Grill N Pal is up to temperature, place on left side of grill under direct heat and place steak on Grill N Pal.
Increase heat on Yoder to 500F.
Sear steak 4 minutes on each side, leaving grill lid open.
Remove steak from heat and let rest 5 minutes.
Prepare a baked potato and add shredded cheese overtop as desired.
Plate steak, potato, asparagus, and corn.
Season as desired and enjoy!!
Ingredients: Lumberjack BBQ Pellets (Paris Bordeax)
Dizzy Pig Red Eye Express Coffee Infused BBQ Rub
Red New Potatoes
Recipe: Rub both sides of Chuck roast with olive oil liberally.
Sprinkle Dizzy Pig BBQ Rub on each side of Chuck roast.
Prep grill with Lumberjack Pellets and pre-heat to 250.
Place roast on top rack of grill.
Place thermometer probe in thickest part of roast.
In an aluminum pan large enough to hold the roast drippings, place about 12-18 red new potatoes and 2-4 cups of baby carrots.
Add mixture of 1/2 red wine and 1/2 water, along with 1 oz Worcestershire sauce to pan with potatoes and carrots.
Begin roasting/smoking the roast.
Cook until temp reaches 140-150, about 3-4 hours.
Remove vegetables and meat from the grill.
Lay roast on top of vegetables in pan.
Add 1 container beef stock to pan.
Cover pan with aluminum foil and place back in grill.
Lower temperature of grill to 240 and continue cooking overnight.
Cook until internal beef temperature is 200.
Remove from grill and let rest.
Once cool, enjoy!
Ingredients: Beef Brisket (13 lbs)
Dizzy Pig Red Eye Express BBQ Rub
Apple Cider Vinegar
BBQ Sauce (any brand, 1 1/2 cups)
Ketchup (any brand, 1 cup)
A1 Steak Sauce (3 tablespoons)
Worchestershire Sauce (2 tablespoons)
Brown Sugar (1/4 cup)
Fresh Cracked Black Pepper (1 tablespoon)
Paprika (hot smoked, 1 1/2 teaspoon)
Chipotle Chili Pepper (can substitute cayenne pepper if desired, 1 teaspoon)
Recipe: Begin by cleaning and trimming excess fat off of the lean side of the brisket (opposite the fat cap side).
Then lightly trim the excess fat from the fat cap side of the brisket.
Use a knife to separate the point from the flat parts of the brisket.
Generously sprinkle the Dizzy Pig Red Eye Express BBQ Rub on both sides of the point and both sides of the flat.
Place point cut of brisket fat side down on the grill rack and insert thermometer in thickest part of meat.
Then place flat cut of meat directly on top of the point cut and insert another thermometer into thickest part of flat.
Place 3 charcoal briquettes in wood chip tray of smoker along with hickory wood chips and put tray in smoker.
Put water catch pan in bottom of smoker.
Pre-heat Masterbuilt smoker to 250F, place brisket in smoker, and begin cooking.
Add more wood chips to tray every hour for the first 5 hours or as needed.
After 2 hours cooking, turn temperature down to 225F and add 2 additional charcoal briquettes to tray.
Continue to slow cook for 10 more hours overnight or until internal temperature of brisket reaches 175F.
Once brisket is at 175F, spritz apple cider vinegar overtop.
Decrease temperature of smoker to 200F.
Continue cooking until internal temperature of brisket reaches 200F-205F (about 7-8 more hours).
Remove brisket from heat and place point and flat on aluminum foil.
Heat up sauce (see below for recipe) if not already hot and baste both sides of the point and flat of brisket.
Place point on top of flat, then wrap both in aluminum foil.
Return brisket to smoker for about 5-10 minutes, then remove from heat and wrap in a towel.
Place in cooler and let rest for 2 hours.
Slice, serve, and enjoy!
-To make sauce-
Place medium saucepan on stove over medium-high heat.
Add BBQ sauce (1 and 1/2 cups), ketchup (1 cup), A1 Steak sauce (3 tbsp), and Worchestershire sauce (2 tbsp) to pan and stir until mixed thoroughly.
Next add apple cider vinegar (1-2 ounces) and brown sugar (1/4 cup) and stir in until mixed evenly.
Then add fresh cracked black pepper (1 tbsp), hot smoked paprika (1 1/2 tsp), and chipotle chili pepper (1 tsp) and stir until evenly mixed.
Turn down heat to low and simmer sauce for 5 minutes, stirring frequently until sauce thickens.
Taste sauce and add an additional 1/2 cup ketchup, heating for another 1-2 minutes.
Remove sauce from heat.
Ingredients: Lumberjack BBQ Pellets (Paris Bordeax) for smoking
-For wet rub-
Fresh Rosemary (1 sprig)
Chiavetta's Marinade (1/4 cup)
Minced Garlic (2 tablespoons)
Herbes de provence ( 1 tablespoon)
Sriracha Pepper sauce ( 2 teaspoons)
Dizzy Pig Mediterranean-ish rub
Olive oil (1/4 cup)
Balsalmic Vinegar (1-1/2 tablespoons)
Honey (2 tablespoons)
Minced garlic (1 tablespoon)
Herbes de Provence ( 1-1 1/2 tablespoons)
Dizzy Pig Mediterranean-ish ( 1-1 1/2 tablespoons)
Chiavetta's Italian Dressing (1/4 cup)
Recipe: To begin wet rub, add fresh rosemary, Chiavetta's marinade, minced garlic, Herbes de provence and Sriracha sauce to blender.
Blend for 30 seconds.
Place lamb on cooking rack and sheet pan.
Brush wet rub on lamb to thoroughly marinade.
Once coated all over, sprinkle the dizzy pig rub over the marinated leg of lamb.
Return lamb to refrigerator.
Refrigerate 1 hour.
Prep grill with Lumberjack Pellets (Paris Bordeax) and pre-heat to 250.
While pre-heating, assemble ingredients for the baste.
In small bowl, whisk together olive oil, balsalmic vinegar, honey, minced garlic, Herbes de provence, Dizzy Pig Mediterranean-ish, Chiavetta's Italian Dressing. Do not baste lamb yet.
When grill is up to temp, place lamb directly on top rack.
Place thermometer in thickest part of meat.
Cook until internal temperature of lamb is 70, then baste lamb. If needed, turn temp of grill to 290.
Continue cooking until temperature of lamb is 110, then baste a second time.
Remove from heat when internal temperature of lamb is 140-145.
Tent with alumnum foil and let rest for 30-45 minutes.
Slice and serve.
Ingredients: Lumberjack BBQ Pellets (MHC Blend)
Boneless Loin Top Sirloin Butt (15 lbs) and 2 medium chuck roasts
Butcher's BBQ Prime Brisket Injection
Dizzy Pig Red Eye Express Dry Rub
Butcher's BBQ Steak and Brisket Rub
Red Wine (2 cup)
Beef Stock (2 cup)
Recipe: Trim excess fat and silverskin off large roast, but leave fat cap on bottom.
Mix Butcher's BBQ Prime Brisket Injection with appropriate amount of water.
Inject Butcher's BBQ Prime Brisket Injection throughout roasts, every inch.
Liberally spread olive oil over both sides of all roasts to coat thoroughly.
Liberally sprinkle Butcher's BBQ Steak and Brisket Rub on both sides of roasts.
Then sprinkle Dizzy Pig Red Eye Express Dry Rub on both sides of roasts.
Refrigerate for 2 hours.
Pre-heat grill to 250 using Lumberjack BBQ Pellets(Maple, Hickory, Cherry Blend).
Place roasts on grill, put thermometer in thickest part of roast and begin cooking.
When internal temperature reaches about 115-120, check roast.
Remove 2 smaller chuck roasts from grill, leave large roast to cook.
Pour red wine and beef stock over 2 smaller roasts.
Cover with aluminum foil and return to grill.
Cook until internal temperature of meat is 140-145. (Total cooking time about 7-8 hours)
Remove from heat and let rest.
Slice, eat, and enjoy!!
Ingredients: Boneless skinless chicken breasts
Secret Aardvark Trading Co. Drunken Jerk marinade
Recipe: Marinate chicken breasts and refrigerate for 24 hours.
Pre-heat grill to 275 and place chicken on grill.
Cook for about 20 minutes and check.
Continue cooking for 5-10 more minutes. (Total cook time about 35 minutes)
Remove from heat.
Eat and enjoy!!
Ingredients: Lumberjack BBQ Pellets (Paris Bordeax)
Goat Chops (4)
Cow Lick Steak Rub
Recipe: Pre-heat grill to 350 using Lumberjack BBQ Pellets (Paris Bordeax).
Once pellets catch fire, increase heat to 600.
Drizzle olive oil on both sides of goat chop.
Generously sprinkle Cow Lick steak rub on both sides of goat chop to season.
Place goat chops on grill and begin cooking.
Sear on high heat for 2-3 minutes and open lid to check.
Flip goat chops over to other side and sear for another 2 minutes.
Remove from heat and let rest for a few minutes.
Eat and enjoy your goat chops!!
Ingredients: Prime Rib Roast ( 6 lbs )
Softened Butter ( 1 1/2 sticks)
Herbes de Provence ( 1 tablespoon)
Steakhouse Seasoning ( 1 tablespoon)
Cajun Seasoning ( 1 teaspoon)
Fresh Ground Black Pepper
Kosher Salt (Note:Make sure to use Kosher salt as regular table salt will be too salty.)
-For dipping sauce-
Horseradish Sauce (2 tablespoons)
Mayonnaise (2 tablespoons)
Sour Cream (2 tablespoons)
Worcestershire Sauce (1 tablespoon)
Recipe: Set out prime rib on counter until prime rib gets to room temperature.
Add Herbes de Provence (1 tbsp), Steakhouse Seasoning (1 tbsp), and Cajun Seasoning (1 tsp) to softened butter (1 1/2 sticks) in small bowl and mix thoroughly until an even texture is reached.
Spread butter mixture liberally on both sides of roast.
Sprinkle both sides of prime rib with fresh ground black pepper and Kosher salt generously until well coated.
Place prime rib on roasting pan and put temperature probe in center of roast.
Pre-heat oven to 500F.
Cook roast at 500F for 10 minutes.
Turn down oven temperature to 200F and continue cooking until internal temperture of roast is 130F (up to 3 hours).
Remove prime rib roast from oven and let rest for 10 minutes.
Slice, serve, and enjoy!
To make dipping sauce for the prime rib roast:
Place Horseradish (2 tbsp), sour cream (2 tbsp), mayonnaise (2 tbsp), and Worcestershire sauce (1 tbsp) in small bowl and mix thoroughly until even.