Ingredients: Lumberjack 100% Cherry and Maple Pellets (even mixture of the two)
Cooking Rack and Sheet Pan
Aluminum Baking Pan
Boneless Country Style Ribs (Pork Butt)
Yellow Mustard (Ex: French's)
Killer Hog's BBQ Rub
Killer Hog's BBQ Sauce
Apple Cider Vinegar
Recipe: Make sure no bit of bone is left on pork, then place each pork slice in large bowl or pan.
Place the cooking rack on top of the sheet pan.
Begin to prep the pork for the rub by putting a small coating of mustard on each side, then placing back in bowl.
Coat each piece of pork liberally with Killer Hog's BBQ Rub, then place on cooking rack.
Refrigerate for 1 hour.
Prep grill with Lumberjack pellets and pre-heat.
Place each pork slice on grill and begin cooking.
Cook until internal temp of pork reaches 170.
Remove pork from grill and let rest for 30 minutes.
When cool, slice pork into 1 cubic inch pieces and place into aluminum baking pan.
Mix 1 tablespoon apple cider vinegar to Killer Hog's BBQ sauce, then spread liberally over pork pieces.
Sprinkle Killer Hog's BBQ Rub on top of sauced pork.
Place back in grill (or oven) until temp reaches 250.
Check in 1 hour.
Remove from grill when temp reaches 250.
Ingredients: Pork Loin
Allegro Hot and Spicy Marinade
BeaZell's Cajun BBQ Rub
Carolina Mustard Sauce
Recipe: Marinate pork loin in Allegro Hot and Spicy Marinade, place in ziplock bag, and marinate overnight in refrigerator.
Prepare pork for rub by generously spreading honey followed by yellow mustard on both sides of pork loin.
Liberally spread BeaZell's Cajun BBQ Rub on both sides of pork loin.
Pre-heat Treager smoker on low using cherry pellets.
Place pork loin on smoker and put thermometer into thickest part of pork.
Cook 1 hour, then check pork. (Internal temperature of pork about 100-103)
Continue cooking until internal temperature of pork is about 137.
Baste pork loin with Carolina Mustard Sauce.
Turn heat up to medium.
Continue cooking until internal temperature of pork is about 145-147.
Remove from heat.
Let rest for 5-10 minutes.
Slice and enjoy!
Ingredients: Bone In New York Strip Steak
BeaZell's Cajun Seasoning (2 1/2 tablespoons)
Garlic Powder (2 tablespoons)
Black Pepper (2 tablespoons)
Fresh Gulf Shrimp (about 10-12)
Olive Oil (2-3 tablespoons)
High temp oil (such as peanut oil)
Baking Potato (1 large, as side dish)
Recipe: Begin by mixing BeaZell's Cajun Seasoning (2 1/2 tbsp), garlic powder (2 tbsp), and black pepper (2 tbsp) in small bowl.
Use this mixture to season both sides of the steak, set remaining seasoning aside.
Let steak sit on counter and come down to room temperature.
Clean and de-vein the shrimp, leaving shell on.
Place shrimp in bowl and drizzle olive oil overtop, then sprinkle the rest of the seasoning mixture over shrimp and mix until all shrimp are coated evenly. Make sure to get seasoning inside the shrimp where they were cut to be de-veined.
Return shrimp to refrigerator until ready to cook.
Take salt block and place in cold oven.
Pre-heat oven on low heat (250F-275F). As oven comes to temperature, the excess moisture will evaporate from the salt block.
Once at temperature, increase heat to 300F for 15 minutes.
Increase oven temp to 350F and keep salt block in for 5 minutes.
Then increase temp to 375F for 5 additional minutes.
Finally, increase oven temp to 400F for 5 minutes, then remove salt block.
Place charcoal on grill outside and light.
Place salt block on charcoal grill rack and cover to heat for 10 minutes.
Return to steak and blot off excess seasoning.
Baste both sides of steak with high temp oil.
Remove lid, place steak on salt block and cook uncovered.
Cook steak about 5-7 minutes, then flip.
Continue cooking another 5-7 minutes.
Then place steak directly on grill rack to sear for 1 minute on each side.
Remove steak from heat and set aside to rest.
Blot excess seasoning from steak off salt block.
Place gulf shrimp on salt block and cook about 2 minutes.
Flip shrimp and cook an additional 2 minutes until done.
Remove shrimp from heat.
Prepare and bake your potato as a side dish.
Plate steak, shrimp, and baked potato and enjoy!!
Ingredients: Lumberjack BBQ Pellets (Mixture of Maple, Beech, and Italian Blend)
2 ears of sweet corn
Dry BBQ Rub
Recipe: Pre-heat grill to 250 using Lumberjack BBQ Pellets.
Place ears of corn on grill once pre-heated but before adding pork chops.
Season pork chops with a dry BBQ rub for flavor.
Place pork chops on grill, thermometer in thickest part, and begin cooking.
Once internal temperature of pork reaches 145, remove from grill.
Let rest for 5 minutes while corn continues to cook.
After 5 minutes, remove corn from grill.
Enjoy your meal!
Ingredients: London Broil (USDA Choice)
Red Wine (1 1/2 cup)
Minced Garlic (1 tablespoon)
Bay Leaves (3 leaves)
Allegro Marinade (1/2 cup)
Teriyaki Sauce (1 tablespoon)
Greek seasoning (1-2 teaspoons)
Green beans ( 1 can as side dish)
Apple Cider Vinegar (1 tablespoon)
Butter (3-4 tablespoons)
White Onions (2 small, sliced)
Button Mushrooms (1 container, sliced)
Beef Broth (1/2 cup)
Olive Oil (1 tablespoon)
Flour (1 teaspoon)
Mashed Potatoes (as side dish)
Biscuits (as side dish)
Recipe: Prepare marinade the night before cooking.
Mix the 1 1/2 cups red wine, 1 tablespoon minced garlic, 3 bay leaves, 1/2 cup Allegro Marinade, and 1 tablespoon teriyaki sauce in small bowl or measuring cup, stirring well.
Place London Broil in large ziplock bag.
Pour marinade into bag over meat, squeezing all excess air out of the bag.
Place bag in pyrex dish and put in refrigerator to marinate overnight.
Pre-heat broiler on oven to 500.
Place medium pan over medium-high heat and pour about 1/2 cup of marinade from bag into pan (enough to fully cover bottom).
In another small saucepan, heat green beans on low heat and season with 1-2 tsp greek seasoning and 1 tablespoon apple cider vinegar. Cook until heated through then remove from heat and cover.
Add 3-4 tablespoons butter to pan containing marinade and cook until butter melts fully and marinade begins to reduce.
Place 2 small white onions in marinade/butter mixture, stir and cook for 2-3 minutes.
Add 1 container sliced button mushrooms to the pan and continue cooking for about 5 minutes.
Add 1/2 cup beef broth to onions and mushrooms, stir and let simmer another 3-4 minutes.
Remove onions and mushrooms from med-high heat and continue simmering on low heat until sauce thickens, then remove from heat.
Season both sides London Broil with salt, pepper, and garlic powder.
Place a cooking rack over top a medium baking pan and place London Broil on top of rack once seasoned.
Put London Broil in oven broiler and cook for 4 minutes.
Flip meat and cook the other side for an additional 4 minutes.
Drain excess marinade (about 3/4 cup) off onions and mushrooms into measuring cup and save for later.
Place London Broil back into oven broiler for 4 additional minutes on each side. Meat should be rare.
Put London Broil in pan overtop mushroom and onion mixture and cover with aluminum foil.
Turn oven off and place pan containing London Broil, mushrooms, and onions in still warm oven for 15 minutes leaving oven door open slightly.
Remove from oven and set aside.
Place 1 tablespoon olive oil in medium skillet and begin heating on medium-high heat.
Add 1 teaspoon flour to oil in skillet and stir for 2 minutes, then add saved marinade (3/4 cup). Stir thoroughly for a few minutes and remove from heat until gravy thickens.
Prepare mashed potatoes and biscuits as side dishes.
Thinly slice London Broil against the grain.
Plate meat, mashed potatoes, biscuits, green beans and mushrooms and onions, garnishing with gravy.
Enjoy this delicious, home cooked meal!
Ingredients: Large Banana Leaves ( about 2 whole leaves)
Pork Butt Roast
Pineapple Juice (about 2 cups)
Hawaiian Pink Salt (about 2 tablespoons)
Paprika (about 2 teaspoons)
Recipe: Take banana leaves and remove center stalk portion, then cut into squares (about 5 inches X 5 inches).
Inject pineapple juice generously throughout pork, both sides, every 1 inch.
Mix Hawaiian Salt and Paprika together in small bowl.
Sprinkle the Hawaiian Pink Salt and paprika mixture lightly over both sides of pork butt.
Lay cut banana leaves (about 4) onto aluminum foil, shiny side down.
Place pork butt on banana leaves.
Cover pork with more banana leaves (about 4), shiny side up, then wrap foil tightly overtop pork and banana leaves. Take another piece of foil, place pork diagonally and wrap sides.
Pre-heat Yoder YS640 to 285F using Lumberjack BBQ pellets (Mexican Heat Blend).
Place wrapped pork butt on grill, insert thermometer into thickest part of pork and begin cooking.
Cook for about 3 hours, then flip and continue cooking an additional 2 hours until internal temperature of pork reaches 195F.
Once pork reaches temperature, remove from heat and place in cooler.
Let pork in cooler rest 1 hour.
Unwrap pork from foil and banana leaves, then use bear claws or forks to pull pork apart.
Serve and enjoy!!
Ingredients: Boston Butt (pork shoulder- about 8 pounds)
Carolina Gold Mustard Sauce
The Pig's Blanket Dry BBQ Rub
Tango Spice Porchetta
Brown Sugar (1 1/2 cups)
Paprika (2 tablespoons)
Apple Juice Concentrate (1 container)
Sonny's BBQ Sauce (3/4 cup)
Honey (2 tablespoons)
Apple Cider Vinegar (3 tablespoons)
BeaZell's Cajun Seasoning (2 tablespoons)
Cracked Black Pepper ( 1 teaspoon)
Recipe: Rinse pork off in sink and blot dry. Be sure to get all the excess moisture.
Place pork on cooking rack on sheet.
Generously spread yellow mustard on both sides of pork and spread evenly.
Sprinkle Pig's Blanket BBQ Rub generously over both sides of pork.
Then sprinkle Tango Spice Porchetta over both sides of pork.
Add 2 tablespoons paprika to 1 1/2 cups brown sugar.
Liberally spread the brown sugar and paprika over both sides of pork butt.
Place fat side of pork facing up.
Refrigerate overnight to marinate.
Pre-heat grill to 250 and place temperature probe in thickest part of pork.
Cook 4-5 hours and check pork.
Place thawed apple juice concentrate in spray bottle.
Spritz pork thoroughly with apple juice spray and continue cooking.
Cook about 4 more hours until internal temperature of pork is about 195.
Spritz pork with apple juice concentrate again.
Baste pork with Carolina Gold Mustard Sauce liberally.
Turn heat up to 350 and continue cooking.
Cook until internal temperature of pork is 200-205.
Remove pork from grill and take inside.
Place pork on aluminum foil and wrap.
Wrap in a towel and place in cooler to rest for 1 hour.
Place about 2 cups Carolina Mustard Sauce in medium saucepan over medium heat.
Add 2 tablespoons honey, 3 tablespoons apple cider vinegar, 2 tablespoons BeaZell's Cajun Seasoning, 2 tablespoons apple juice concentrate, 1 tsp black pepper, and about 3/4 cup Sonny's BBQ Sauce and stir in until mixed completely.
Cook on medium heat for 5 minutes.
Take pork out of cooler, remove bone, and use bear claws to pull pork apart.
Pour Carolina Mustard Sauce mixture that was made in saucepan over pork and stir in completely.
Eat and enjoy!!
Ingredients: Pork Butt (Bone-In)
Sugar Taylor Sweet and Spicy Sauce (Mustard Sauce)
Dizzy Pig Dizzy Dust (Dry BBQ Rub)
Apple Cider Vinegar
Recipe: Prepare pork butt for rub by generously spreading the Sugar Taylor Sweet and Spicy Sauce evenly on both sides.
Liberally sprinkle Dizzy Pig Dizzy Dust Dry BBQ Rub over both sides of pork.
Refrigerate pork overnight to let rub marinate.
Pre-heat Masterbuilt electric smoker to 250F.
Place pork on grill fat cap side up and place thermometer into thickest part of pork.
Place 2-3 cups of water into water pan of smoker.
Once pre-heated, turn temperature down to 225F.
Add wood chips (Applewood flavor) to smoker.
Place pork on top rack of grill and begin cooking.
Cook for 45 minutes, then check pork. Decrease temperature to 210F.
Continue cooking for another 30 minutes then add more wood chips to smoker.
Cook pork for an additional 7 hours (the key is to cook low and slow). Internal temperature of pork about 160F.
Put apple cider vinegar in spray bottle and spritz all sides of pork thoroughly with the vinegar.
Add 1-2 more cups of water to water pan.
Baste pork generously with the Sugar Taylor Sweet and Spicy mustard sauce.
Continue cooking pork until internal temperature reaches 198F-200F.
Remove pork from grill and wrap in aluminum foil. Place pork in pyrex dish and cover with towel.
Let wrapped pork rest 1 hour.
Unwrap pork and use bear claws or forks to pull pork.
Use Sugar Taylor Sweet and Spicy mustard as dipping sauce if desired.
Enjoy this delicious low and slow smoked pulled pork!
Ingredients: Lumberjack BBQ Pellets (Mexican Heat)
1 pint of beer
1 pint pineapple juice
2 medium onions, thickly sliced
Recipe: Remove deflector plate and push baffle all the way in on the Yoder YS640 smoker to prep.
Pre-heat Yoder smoker to 350F using Lumberjack BBQ pellets in Mexican Heat blend.
Place medium saucepan on Yoder and pour 1 pint beer and 1 pint pineapple juice into pan.
Place bratwurst into saucepan and begin cooking.
Let brats simmer 20-25 minutes.
Remove brats from heat and set aside.
Put Grill N Pal onto Yoder smoker and heat for 5 minutes.
Place sliced onions on Grill N Pal and sear for 2 minutes on each side.
Then place brats on Grill N Pal and sear 2 minutes each side.
Continue cooking onions and brats, flipping as needed to cook evenly.
Remove brats and onions from grill when seared as desired.
Place brats and onions on bun with mustard to taste.
Ingredients: Lumberjack BBQ Pellets
Rack of Goat
Dizzy Pig Mediterranean-ish Dry BBQ Rub
Recipe: Place rack of goat in pan and blot off excess moisture.
Spread olive oil on both sides of goat.
Liberally sprinkle Dizzy Pig Mediterranean-ish dry rub on both sides of goat rack.
Let goat sit and marinate for 1 hour.
Pre-heat grill to 350-400 using Lumberjack BBQ Pellets.
Place goat on grill fat side up and place thermometer in thickest part of goat.
Cook until internal temperature is 85, then flip.
Continue cooking until internal temperature has reached 140.
Remove from heat and let rest for 5-8 minutes.
Slice and enjoy!!