Lots of basic, good grub recipes at the end if you want to cut to it!
I’ve been meaning to post this for a few weeks, I’m swamped right now and haven’t been on too much lately. About a month ago me and a buddy went to Mason Dixon BBQ “Bootcamp” in Pennsylvania. It cost $250.00 and we had to get gift certificates back on Black Friday to get early registration in January. Their classes sell out fast. But, it was worth the effort.
It was a Great experience with a lot of extremely friendly people and we made some good chow too. It’s geared a bit more towards a true beginner, but everyone can pick up a lot and try new things out. I’m by no means an expert, but I know the basics and I learned a lot of helpful new tricks and refined some other things I already knew. They had a legit butcher talking through breaking meat down and had a good group of people walking around the tables giving pointers. I opted for Brisket hot and fast class, but they also have whole hog roast, low and slow, Turkey, and tailgate.
I think S Smoke-Chem BBQ was there yesterday, interested to see if he had a good time.
TH-n-PA
I’d say it was worth it for you. My buddy and I crashed at a cheap Hotel 2 miles away and shot pool, drank a few more beers before munching a bit more on the whole cooked brisket we each took home. The following are some recipes we did to eat throughout the day, all on smokers or Blackstone, and some pics.
RECIPES
———-/////———
FRENCH TOAST ROLL-UPS
INGREDIENTS
• 8 slices white sandwich bread
• softened cream cheese, diced strawberries, or Nutella
• 2 eggs
• 3 tablespoons milk
• Lane’s Chocolate Cameral Rub
• butter, for greasing the pan
INSTRUCTIONS
1. Cut the crust from each slice of bread and flatten it out with a rolling pin.
2. Place about 1-2 teaspoons of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread.
- Cream cheese with diced strawberries as one combination
- Nutella with diced strawberries as another combination.
3. In a shallow bowl whisk the eggs and milk until well combined.
4. Heat a skillet set over medium heat and melt a tablespoon of butter.
5. Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down.
7. Cook in batches until golden brown
8.. Turning them to cook and brown on all sides
9. About 2 minutes per side. 2. Add butter to the pan as needed.
10. Add cooked rolls immediately from the pan to a pan with the Lane’s Chocolate Rub.
11.. Roll until completely covered in.
12.. You can serve with syrup for dipping but they're perfectly good all by themselves.
————————————-
Meat Church Smoked Queso
Ingredients
- 1 (2 lb) block of Velveeta cheese (don't try to go cheap with a generic alternative!!)
-16 ounces of smoked gouda
-2 tubes of HOT breakfast sausage
-2 cans of Rotel Chili Fixin’s
-1 can of Cream of Mushroom Soup
-2 Tbsp Meat Church Holy Cow
Instructions
Prepare your smoker at a temperature of 350 degrees.
In foil half pan/cast iron dutch oven, cook the sausage over
medium heat and then drain the the fat off, set aside.
Slice the Velveeta into 1" slices and cube the gouda into 1"
squares.
Add all ingredients into a foil half pan/Cast Iron Dutch
Oven.
Place the foil pan/dutchoven, uncovered, into your smoker for 45 minutes, stiring 3 - 4 times during the cook.
Once everything is melted, let cool for 5 mins, serve with tortilla chips, enjoy
———————————————
Jalapeno Popper Tex-Mex Quesadillas
Ingredients:
10 Flour tortillas
4 Cups Mexican blend cheese
2 Blocks of Softened Cream Cheese 8 Jalapeños
1pk Bacon
Suckle Busters Gold Dust
Heath Riles Garlic Butter
Instructions:
1.Preheat griddle to Medium High. Cook Bacon.
2.While your bacon is cooking roughly dice your jalapeños.
3. When the bacon is nice and crispy, remove from griddle, roughly chop, and add to a large mixing bowl.
4. Add the diced jalapenos to griddle and cook them in the bacon fat for about 3-5 minutes until soft and slightly charred, then add them to the bowl with the chopped bacon.
5. Into the bowl with the bacon and jalapenos, add both blocks of softened cream cheese, 4 cups of Mexican blend cheese, and a few dashes of the Suckle Busters Gold Dust & Heath Riles Garlic Butter Rub. Mix well.
6. Once everything is well mixed, spread enough of the mixture on half of a tortilla then fold the tortilla in half.
7. Turn your griddle to medium low. You can use any bacon fat left to help toast your quesadillas, otherwise spray surface a spray oil and toast the tortillas on the griddle until each side is golden brown and the cheese in the mixture is melted.
8. Once the tortillas are toasty, take them off the griddle, cut into thirds, and enjoy!
————————————-
RICH SAUSAGE GRAVY
1 Lbs Breakfast Sausage, hot or mild
1/3 cup all-purpose flour
4 Tbspn Butter
3 to 4 cups whole milk, more to taste
1/2 teaspoon seasoned salt
2 teaspoons freshly course ground black pepper, more to taste
Biscuits, warmed, for serving
1. Tear small pieces of sausage and add them in a single layer to a large heavy skillet.
2. Brown the sausage over medium-high heat until no longer pink.
3. Reduce the heat to medium-low.
4. Add butter and stir around until melted
5. Sprinkle on half the flour and stir so that the sausage soaks it all up
a. Then add more little by little until all is in pan
6. Stir it around and cook it for another minute or so
7. Pour in the milk,stirring constantly.
8. Cook the gravy, stirring frequently, until it thickens.
a. This may take a good 10 to 12 minutes
9.Sprinkle in the seasoned salt and pepper (lots and lots of salt & pepper)and continue cooking until very thick and luscious.
a. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed.
10.Taste and adjust the seasoning.
11.Spoon the sausage gravy over warm biscuits and serve immediately!
—————————————-
SAUSAGE GRAVY PIZZA
INGREDIENTS
2 pre-made pizza dough’s
Sausage gravy (see sausage gravy recipe)
6 eggs
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1-1/4 cups sliced fresh mushrooms
2 cups (8 ounces) shredded cheddar cheese
4 ounces shredded pepper jack cheese
PREPARATION
Pre-heat grill to medium high heat – about 375 deg F
Place baking stone on grill and pre-heat
In a saucepan re-heat premade sausage gravy
o Set aside
In a small bowl, whisk together the eggs, milk, salt and pepper
In skillet, melt butter
o Add egg mixture to skillet and cook until almost set
Spread sausage gravy over the pizza crust
Top with eggs
Then sprinkle cheeses over top
Place pizza on stone in grill
Bake/grill 5-10 minutes until eggs are set and cheese is melted
Rest 5 minutes and serve
—————————
Spiked Apple BBQ Kielbasa Bites
INGREDIENTS
4 links of kielbasa
2 cups Angry Orchard Beer
2 cups Kosmos Q Sweet Apple Chipotle BBQ sauce 1 cup Brown Sugar
1 cup Kosmos Q Apple Habanero Rib Glaze
Sweet Swine O Mine Apple Chipotle Rub
Directions:
1. Preheat Smoker to 375F for indirect.
2. Slice the kielbasa into 1/4 inch thick slices, and place them in a greased aluminum foil pan. Coat with SSOM Apple Chipotle Rub.
3. Smoke for about 15-20 mins.
4. In a large bowl, add the Angry Orchards, Brown sugar, Sweet Apple Chipotle BBQ sauce, and Apple Habanero Rib Glaze. Mix until thoroughly combined.
5. Pour the glaze over the kielbasa slices and let tack up for another 15-20 mins.
6. Once sauce is tacked up, serve on a tray and enjoy!
——————/——————
WALK AROUND OMELETTES
INGREDIENTS
Cooking Spray
12 Large Eggs
12 Slices Deli Ham
1/4 cup Whole Milk
Little Louie’s Seasoned Pepper and Salt
1 Bell Pepper – diced and sautéed
1 Small Onion – diced and sautéed
Shredded Cheddar Cheese
Real Bacon Bits
DIRECTIONS
Spray a muffin tin with cooking spray and set aside.
Preheat pellet cooker/grill to 350°F.
Whisk the eggs and milk together in a bowl.
o Season with Little Louie’s
Add Bacon Bits, Cheddar Cheese, diced/sautéed Bell Pepper and Onion to the Egg Mixture
o Stir and mix well
Add a Slice of Ham into each muffin cup
Fill ham-wrapped muffin cups 3/4 full with Egg mixture
Bake for 25-30 minutes until centers are set and no longer runny.
Add more shredded cheddar to top of mini-omelletes
o Put back on cooker for 5 minutes
Remove Egg Cups from cooker
Allow to cool for 10 minutes before serving.
I’ve been meaning to post this for a few weeks, I’m swamped right now and haven’t been on too much lately. About a month ago me and a buddy went to Mason Dixon BBQ “Bootcamp” in Pennsylvania. It cost $250.00 and we had to get gift certificates back on Black Friday to get early registration in January. Their classes sell out fast. But, it was worth the effort.
It was a Great experience with a lot of extremely friendly people and we made some good chow too. It’s geared a bit more towards a true beginner, but everyone can pick up a lot and try new things out. I’m by no means an expert, but I know the basics and I learned a lot of helpful new tricks and refined some other things I already knew. They had a legit butcher talking through breaking meat down and had a good group of people walking around the tables giving pointers. I opted for Brisket hot and fast class, but they also have whole hog roast, low and slow, Turkey, and tailgate.
I think S Smoke-Chem BBQ was there yesterday, interested to see if he had a good time.
TH-n-PA
I’d say it was worth it for you. My buddy and I crashed at a cheap Hotel 2 miles away and shot pool, drank a few more beers before munching a bit more on the whole cooked brisket we each took home. The following are some recipes we did to eat throughout the day, all on smokers or Blackstone, and some pics.
RECIPES
———-/////———
FRENCH TOAST ROLL-UPS
INGREDIENTS
• 8 slices white sandwich bread
• softened cream cheese, diced strawberries, or Nutella
• 2 eggs
• 3 tablespoons milk
• Lane’s Chocolate Cameral Rub
• butter, for greasing the pan
INSTRUCTIONS
1. Cut the crust from each slice of bread and flatten it out with a rolling pin.
2. Place about 1-2 teaspoons of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread.
- Cream cheese with diced strawberries as one combination
- Nutella with diced strawberries as another combination.
3. In a shallow bowl whisk the eggs and milk until well combined.
4. Heat a skillet set over medium heat and melt a tablespoon of butter.
5. Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down.
7. Cook in batches until golden brown
8.. Turning them to cook and brown on all sides
9. About 2 minutes per side. 2. Add butter to the pan as needed.
10. Add cooked rolls immediately from the pan to a pan with the Lane’s Chocolate Rub.
11.. Roll until completely covered in.
12.. You can serve with syrup for dipping but they're perfectly good all by themselves.
————————————-
Meat Church Smoked Queso
Ingredients
- 1 (2 lb) block of Velveeta cheese (don't try to go cheap with a generic alternative!!)
-16 ounces of smoked gouda
-2 tubes of HOT breakfast sausage
-2 cans of Rotel Chili Fixin’s
-1 can of Cream of Mushroom Soup
-2 Tbsp Meat Church Holy Cow
Instructions
Prepare your smoker at a temperature of 350 degrees.
In foil half pan/cast iron dutch oven, cook the sausage over
medium heat and then drain the the fat off, set aside.
Slice the Velveeta into 1" slices and cube the gouda into 1"
squares.
Add all ingredients into a foil half pan/Cast Iron Dutch
Oven.
Place the foil pan/dutchoven, uncovered, into your smoker for 45 minutes, stiring 3 - 4 times during the cook.
Once everything is melted, let cool for 5 mins, serve with tortilla chips, enjoy
———————————————
Jalapeno Popper Tex-Mex Quesadillas
Ingredients:
10 Flour tortillas
4 Cups Mexican blend cheese
2 Blocks of Softened Cream Cheese 8 Jalapeños
1pk Bacon
Suckle Busters Gold Dust
Heath Riles Garlic Butter
Instructions:
1.Preheat griddle to Medium High. Cook Bacon.
2.While your bacon is cooking roughly dice your jalapeños.
3. When the bacon is nice and crispy, remove from griddle, roughly chop, and add to a large mixing bowl.
4. Add the diced jalapenos to griddle and cook them in the bacon fat for about 3-5 minutes until soft and slightly charred, then add them to the bowl with the chopped bacon.
5. Into the bowl with the bacon and jalapenos, add both blocks of softened cream cheese, 4 cups of Mexican blend cheese, and a few dashes of the Suckle Busters Gold Dust & Heath Riles Garlic Butter Rub. Mix well.
6. Once everything is well mixed, spread enough of the mixture on half of a tortilla then fold the tortilla in half.
7. Turn your griddle to medium low. You can use any bacon fat left to help toast your quesadillas, otherwise spray surface a spray oil and toast the tortillas on the griddle until each side is golden brown and the cheese in the mixture is melted.
8. Once the tortillas are toasty, take them off the griddle, cut into thirds, and enjoy!
————————————-
RICH SAUSAGE GRAVY
1 Lbs Breakfast Sausage, hot or mild
1/3 cup all-purpose flour
4 Tbspn Butter
3 to 4 cups whole milk, more to taste
1/2 teaspoon seasoned salt
2 teaspoons freshly course ground black pepper, more to taste
Biscuits, warmed, for serving
1. Tear small pieces of sausage and add them in a single layer to a large heavy skillet.
2. Brown the sausage over medium-high heat until no longer pink.
3. Reduce the heat to medium-low.
4. Add butter and stir around until melted
5. Sprinkle on half the flour and stir so that the sausage soaks it all up
a. Then add more little by little until all is in pan
6. Stir it around and cook it for another minute or so
7. Pour in the milk,stirring constantly.
8. Cook the gravy, stirring frequently, until it thickens.
a. This may take a good 10 to 12 minutes
9.Sprinkle in the seasoned salt and pepper (lots and lots of salt & pepper)and continue cooking until very thick and luscious.
a. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed.
10.Taste and adjust the seasoning.
11.Spoon the sausage gravy over warm biscuits and serve immediately!
—————————————-
SAUSAGE GRAVY PIZZA
INGREDIENTS
2 pre-made pizza dough’s
Sausage gravy (see sausage gravy recipe)
6 eggs
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1-1/4 cups sliced fresh mushrooms
2 cups (8 ounces) shredded cheddar cheese
4 ounces shredded pepper jack cheese
PREPARATION
Pre-heat grill to medium high heat – about 375 deg F
Place baking stone on grill and pre-heat
In a saucepan re-heat premade sausage gravy
o Set aside
In a small bowl, whisk together the eggs, milk, salt and pepper
In skillet, melt butter
o Add egg mixture to skillet and cook until almost set
Spread sausage gravy over the pizza crust
Top with eggs
Then sprinkle cheeses over top
Place pizza on stone in grill
Bake/grill 5-10 minutes until eggs are set and cheese is melted
Rest 5 minutes and serve
—————————
Spiked Apple BBQ Kielbasa Bites
INGREDIENTS
4 links of kielbasa
2 cups Angry Orchard Beer
2 cups Kosmos Q Sweet Apple Chipotle BBQ sauce 1 cup Brown Sugar
1 cup Kosmos Q Apple Habanero Rib Glaze
Sweet Swine O Mine Apple Chipotle Rub
Directions:
1. Preheat Smoker to 375F for indirect.
2. Slice the kielbasa into 1/4 inch thick slices, and place them in a greased aluminum foil pan. Coat with SSOM Apple Chipotle Rub.
3. Smoke for about 15-20 mins.
4. In a large bowl, add the Angry Orchards, Brown sugar, Sweet Apple Chipotle BBQ sauce, and Apple Habanero Rib Glaze. Mix until thoroughly combined.
5. Pour the glaze over the kielbasa slices and let tack up for another 15-20 mins.
6. Once sauce is tacked up, serve on a tray and enjoy!
——————/——————
WALK AROUND OMELETTES
INGREDIENTS
Cooking Spray
12 Large Eggs
12 Slices Deli Ham
1/4 cup Whole Milk
Little Louie’s Seasoned Pepper and Salt
1 Bell Pepper – diced and sautéed
1 Small Onion – diced and sautéed
Shredded Cheddar Cheese
Real Bacon Bits
DIRECTIONS
Spray a muffin tin with cooking spray and set aside.
Preheat pellet cooker/grill to 350°F.
Whisk the eggs and milk together in a bowl.
o Season with Little Louie’s
Add Bacon Bits, Cheddar Cheese, diced/sautéed Bell Pepper and Onion to the Egg Mixture
o Stir and mix well
Add a Slice of Ham into each muffin cup
Fill ham-wrapped muffin cups 3/4 full with Egg mixture
Bake for 25-30 minutes until centers are set and no longer runny.
Add more shredded cheddar to top of mini-omelletes
o Put back on cooker for 5 minutes
Remove Egg Cups from cooker
Allow to cool for 10 minutes before serving.
