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Used my EX6 SmokeFire to smoke this turkey. Used Holy voodoo butter mixture under the skin and on top. Then sprinkled with Holy Voodoo all over. Used a couple cups of checken broth in bottom of pan. And basted a few times during the cook. Stayed at 300, for about 4 hours, then I cranked up to...

Used 2lbs ground Turkey, 1 lbs ground beef. 2 serano peppers, and 6 habenero peppers. A small onion, and a tbsp of garlic. Used Holy voodoo, and killer hogs the bbq rub. 2 eggs and a cup of bread crumbs. Topped with killer hogs bbq sauce/vinigar sauce, and brown sugar mix. The meatloaf is very...

Inspired by Malcolm Reeds latest football snack. Bought premade dough in a can used my wife’s stone pan, used creamy basil Alfredo for the sauce, sprinkled with mozzarella, then the chopped up grilled tenderloin. Purple onion, banana peppers, then topped off with medium cheddar, and mor...

Having friends over today (Labor Day). Did a pork shoulder, baked beans, potato salad, Mac n cheese, and a peach cobbler.

Picked up some bone in thighs at Costco. Seasoned with Kinders Sant Maria seasoning. One chimney of kingsford competition briquettes. Place over coals until looks good then moved to cooler side until internal read approx 165-170 in each. Sauced with Kosmos peach jalapeño rib glaze mixed wit...

Frys had spare ribs on sale. Picked up a couple, trimmed them up. Mustard binder with MC Holy Voodoo. 3 hrs at 300, then wrapped in foil. 1.5 hours in foil. Back out of foil for about .5 hrs, then sauced 10 minutes before pulled. Meat probe broken so don’t know internal temp. But flavor was great!

Used a mustard binder. KH the BBQ Rub, a light dusting of MC the Gospel. In my SmokeFire at 250 for 2 hours. Then another 30 minutes at 300. Toasted some buns and made a sammich.

We found these in the manager special section at frys. Used KH AP seasoning on the beef. Olive oil and White Lightning on the potatoes. Had a few dogs in the fridge so tossed them on. Wifey made a very simple Mac n cheese from a box. Tastey midweek dinner.

2lbs pork sausage 1lbs ground beef 4 tubes pizza dough or pastry dough 4 eggs 3 tbsp Worcestershire 1/4 cup bread crumbs 2 tbsp SPG seasoning 1/2 cup cheddar 1/2 cup bacon 2 tbsp red pepper flakes In a bowl mix meat, SPG, 2 eggs, bread crumbs, and Worcestershire. Roll out dough into a square...

BBQ Pit Boys posted this cook. It looked so good, I had to try it. Turned out great.

I doubled the recipe The recipe below is not doubled. 2.5 cups berrys 1 cup sugar 1tbsp orange zest 1 cup of flower 1 stick of butter 1 cup of milk 1/2 tsp of salt 2 tsp baking powder Put the sugar and zest in the berrys. The mix the butter, milk, flower, baking powder. Pour batter into a baking...

Ended up doing hamburger sliders. Just ground beef and Colby Jack. Did some pepperoni/salami sliders too. Did a chilled bean dip, hot Buffalo dip, Mac n cheese. Homemade beans, cheddar brats. And some watermelon. Used my SmokeFire for some of it. Have a small crowd of about 10, so wasn’t sure...

I tried this once before with not very good results….no sauce and not long enough. Today I watched Matt Pittman do these….so did my best to follow the steps correctly. I used Hot Honey Hog to season. On a metal sheet for 3 hours at 250. Then into foil pans, one with SBR spicy sauce, one with...

So last night did another round of no flip burgers. Turned out great. Made 3/4 lbs Pattie’s out of 80/20 grsiynd beef, mixed with egg and chopped onion. Added some Killer Hogs AP seasoning after Pattie’s formed. Cooked on my SmokeFire for about an hour and a half at 300. We did some ballpark...

Grill a nice bone in pork shoulder. Shredded and used some of it to make jalapeño poppers.

I k is I’m not an expert..but I cured around 10lbs of pork belly. 12 in the fridge flipping over every day. Rinsed off then in fridge. Cut into 1/3rds. Used Jess Pryles recipe closely. Salt, sugar, paprika, pepper, and curing salt. Let it set in fridge unwrapped over night after cure. Then on my...

Followed Jess Pryles recipe closely. Kosher salt, sugar, paprika, pepper, and curing salt. I did add red pepper to one of the slabs for curing. 12 cure. Rinsed off and patted dry, back in fridge overnight, smoke at 300 until internal temps said 155. Going to put in fridge overnight again in bags...

Used Holy Gospel and Brigade Next Level Chicken for seasoning. Grill hot n fast on my SSP. At about 155, I sauced one side, flipped in 5 minutes, and sauced the other side. Then pulled off. Used SBR Sweet Vidalia Onion for the sauce. Did a few ears of sweet corn on my gasser.

Seasoned, on SmokeFire for 2 hours at 275. Made a sauce of beef stock, bbq sauce, and a little honey. Put back on in foil pan covered with foil,with broth, at 300 for two hours. Mac n cheese, homemade. Wife made pasta salad.

Picked up a Prime TT from Costco. Rubbed it with McCormick Toasted Garlic and Herb. Mixed with coffee. Set in fridge overnight. Pulled about 3 hours before placing on grill. Indirect on ssp with about 25 coals in each side of water pan. Approx 45 minutes. Didn’t check temp as that’s the perfect...