1h30min cooking time . Pork Neck Skewers Shashlik is simply a grilled (often marinated) skewer. The barbecue skewers have their origins in Russia and Southeastern Europe. Shashlik skewers are a traditional snack in Russia, the Caucasus, Serbia and Hungary. Even on German food stalls, the delicious skewers are a staple. Pit347F Cooking Time1h30min Food144F 2
20min cooking time . Pizza Pinwheels Pit428F Cooking Time20Minutes Food275F 270 g Puff pastry rectangular125 g bacon cubes175 g of sour cream100 g pizza cheese1 serving 9 Pepper Symphony herbs of Provence Serving: Take the puff pastry out from the fridge 10 minutes before use or it will be too hard and could break easily
4h30min cooking time . Pulled Brisket Sandwich Chef Tom grabs a small brisket flat from the grocery store and cooks up some pulled brisket sandwiches with pickled red onions and a scratch made aioli. Pit527F Cooking Time4h30min Food383F 3 lb brisket roast1 Plowboys BBQ Bovine Bold Rub1 Smoke on Wheels Bootleg Bourbon Infused BBQ Sauce4
30min cooking time . Chef Eric’s Asian Court-Bouillon Poached and Soap Stone Seared Octopus Chef Eric’s Asian Court-Bouillon Poached and Soap Stone Seared Octopus Pit225F Cooking Time30Minutes Food149F 1 Each 5–6 lb. octopus beak removed1 Asian Court-Bouillon1 medium onion chopped1 carrot peeled, chopped1 celery stalk chopped2 tsps Fresh chopped Garlic1 tbsp fresh chopped Ginger1 stalk
4min cooking time . Smash Burger Smashed burger off the Kamado Joe – simple and delicious! Today we have a slightly different style of burgers for you, the Smashed Burger! Here the smashing provides a special taste experience! Pit450F Cooking Time4Minutes Food135F 2 lbs ground beef4 Burger Buns4 slices of Cheddar1 yellow onion8 whole gherkins8
3h cooking time . Chef Eric’s Australian Blue Mountain Smoked Slaw This slaw is fantastic, especially when served with the meat it was smoked with. The caramelized drippings of the meat have seasoned the slaw and will pair well with the meat as a lot of the flavor came from it. When you smoke slaw,
4hr cooking time . Homemade Pastrami Pit250F Cooking Time4Hours Food194F 1 Beef Brisket Flat1 Brine:1 gallon water1 1/2 cup Kosher Salt1 cup sugar4 tsp pink salt (sodium nitrite)10 cloves garlic crushed1/4 cup pickling spice (recipe below)8 1/2 lb ice1 Rub:1 House of Q Slow Smoke Gold Mustard Sauce1/4 cup Black Peppercorns toasted, coarsely ground1/4 cup
45min cooking time . ATB Grilled Chicken Sandwich Pit450F Cooking Time45Minutes Food160F chicken breasts (16 oz) bottle of Smoke on Wheels BBQ Marinade Cattleman’s Grill California Tri-tip Seasoning slices thick cut bacon tbsp unsalted butter brioche buns slices pepper jack cheese leaves Boston Bibb lettuce slices tomato Charred Onion Mayo (0.75” thick) slab of red
1h20min cooking time . BBQ Bacon Burnt Ends This is a fantastic Hors d’oeuvre. Bacon just got better. The play on the beloved BLT goes a long way. The tomato brings just enough acid to balance the sweet, salty, Smokey bacon and also provides a textural contrast with a fun crunch. Allowing your guest to
30min cooking time . Salted Caramel Roasted Pineapple Grilled pineapple is a great dessert especially good slow roasted pineapple with salt caramel from the joetisserie. Pit320F Cooking Time30Minutes Food212F 1 Whole Pineapple (depending on size and hunger 😉 )7 oz sugar4 oz Butter2 oz water4 1/2 oz Cream1/2 tsp Sea Salt1/4 tsp Vanilla Extract or
30min cooking time . Pulled Salmon Burger Everyone loves a burger. Especially a delicious homemade pulled pork or pulled chicken burger. However, if you are looking for a tasty alternative, then our Pulled Salmon Burger with honey and mustard cream is recommended. If you like salmon you will love this burger! Pit250F Cooking Time30Minutes Food135F
50min cooking time . Muffin Pan Chicken Muffin Pan Chicken (or Cupcake Chicken) was invented by American BBQ World Champion and author Myron Mixon. He was looking for a preparation for BBQ competitions to get chicken thighs as tender, juicy and even in the form. He finally succeeded in a muffin form and the boneless
1h10min cooking time . Chef Eric’s Briton Apple Cake with Salted Caramel Sauce Perfect for celebrations and sure to impress. Pit350F Cooking Time1h10min Food210F cup sugar cup heavy cream tbsp unsalted butter tsp Kosher Salt cup water for the salted caramel sauce sticks unsalted butter melted, slightly cooled, divided, plus more for the pan cups
15min cooking time . Chef Eric’s Brown Butter Lobster Tail Pit450F Cooking Time15Minutes Food140F 3/4 lb Lobster Tail1 oz Drawn Butter (melted butter)1 pinch Blackening Seasoning (Paul Prudhomme redfish magic) Serving:
7h50min cooking time . Chef Eric’s Pork Bomb with Bourbon Dream Sauce The sous dome technique taps into the power of dry heat cooking, the first 2 hours utilize grilling and smoking then you wrap the pork steaks and tap into a bit of steam. The wrap keeps the pressure in, slightly pressure cooking the
5h30min cooking time . Chef Eric’s Porchetta Pit450F Cooking Time5h30Min Food145F lbs Cheshire Pork Porchetta (fresh pork belly, skin on/loin on) Generous pinch Kosher Salt cup Pesto cup olive oil Serving: Place the belly on your cutting board skin side up. With a sharp knife cut diagonal slits across the skin 1 inch apart and
20min cooking time . Chef Eric’s Maple Miso Planked Salmon Pit450F Cooking Time20Mins Food140F 1 7 oz Scottish Salmon Fillet (skin off, optional)1 tbsp Maple Miso Glaze1 plank (Cedar or Alder wood) soaked in water for at least 1 hour2 pinches Kosher Salt1 pinch black pepper2 tbsps Shiro (White) Miso for the Maple Miso Glaze1
5h cooking time . Chef Eric’s Short Rib Chef Eric’s famous short rib – smoked and seasoned to perfection. Pit250F Cooking Time5Hours Food195F 3 lbs Short Fibs1/2 cup Seasoning1 1/2 cup Beef Broth3 tbsps Worcestershire2 tbsps soy sauce1/2 cup Prepared Mustard1 cup Butter (Cut into 2 pads)2 tbsps light brown sugar Serving: Peel off membrane
50min cooking time . Chef Eric’s Reverse Seared Bone Marrow Encrusted Ribeye Reverse-sear steak done well! Pit225F Cooking Time50Minutes Food120F 1/2 lbs Ribeye Steak (at least 1 1/2 inches thick)1 tsp Lanes Q-Nami seasoning (or to taste)1/3 Bone Marrow (canoe cut) Serving: Season your ribeye steaks generously (for this cook we used Lanes Q-NAMI)Place deflector
2omin cooking time . Shrimp Wrapped in Bacon Pit425F Cooking Time20Minutes Food145F 7 oz Shrimp3.5 oz bacon1 tbsp Seafood Seasoning1/2 tbsp Chilli Flakes2 cups Orange Juice freshly pressed1/4 cup of Olive Oil Serving: Stabilize your grill at 425F. Set a deflector shield on half of the grill creating 1 indirect zone. Place a half moon
1hr cooking time . Chef Eric’s Chicken Ballotine, Johnny Cakes and Garlic Wilted Spinach Pit350F Cooking Time1Hour Food165F 1 whole chicken about 4 lbs6 slices pancetta4 slices prosciutto8 large sage leaves1/2 red bell pepper sliced1/2 poblano sliced2 oz sliced fontina cheese1 tsp Kosher Salt1 tsp black pepper1 cup self-rising flour1 cup self-rising corn meal1 cup
2min cooking time . Tuna Tataki Citrus seared yellow fin or Ahi tuna with a sweet chili glaze Pit600F Cooking Time2min Food115F 9 oz Ahi tuna blood line, chain and skin removed1 Orange (Zest Only)2 Lemon (Zest Only)2 Lime (Zest Only)1 Sweet chili glaze (better if strained) Serving: Using a micro plane, zest 1 large
5h cooking time . Honey-Brined Smoked Turkey Spice up Thanksgiving or sandwiches with an incredible smoky profile that brings life to turkey! Pit135F Cooking Time5Hours Food71F 12 lb turkey thawed if frozen2 cups Kosher Salt1/2 cup garlic powder1 lb honey10 springs thyme4 onions2 gallons cold water Serving: Combine the water, salt, spices and honey in
10h40min cooking time . Texas-Smoked Brisket Let the wood do the work, at creating a bird that’s perfectly moist and full of flavor! Pit224.6F Cooking Time10h40min Food195.8F 8 lb beef brisket4 tbsp Kosher Salt2 tbsp chili powder4 tbsp paprika4 tbsp dark brown sugar2 tbsp garlic powder4 tsp cumin2 tbsp onion powder4 tbsp fresh black pepper2
2h45min cooking time . Applewood Smoked Chicken Let the wood do the work, and smoke a bird that’s perfectly moist and full of flavor! Pit224.6F Cooking Time2h45mins Food159.8F 4 lb whole chicken halved or spatchcocked1 tbsp salt1 tsp paprika1 tsp garlic powder1 tsp onion powder1 tsp black pepper1 tsp crushed red pepper flakes1/4 tsp cayenne
1h cooking time . Smoked Corn-on-the Cob Smoke your corn low-and-slow. The results will be fantastic! Pit224.6F Cooking Time1Hour Food120.2F 6 ears of corn1/2 cup softened butter1 tbsp paprika Serving: Prepare your fire by piling charcoal and hickory or fruit wood into a pyramid shape. Light the top of the pile with a lighter cube
5h cooking time . Smoked Turkey Spice up Thanksgiving or sandwiches with an incredible smoky profile that brings life to turkey! Pit224.6F Cooking Time5Hours Food165.2F 12 lb turkey thawed if frozen1 1/2 cups Kosher Salt1 cup packed dark brown sugar1/4 cup whole black peppercorns2 tbsp whole allspice berries2 tbsp Minced Garlic2 gallons cold water1 small
5.5h cooking time . Texas-Smoked Beef Short Rib When you sink your teeth into these tender ribs, you’ll be glad you got a smoker! Pit249.8F Cooking Time5 1/2Hours Food195.8F 4 lb racks of bone-in beef short rib1/4 cup Kosher Salt1/4 cup freshly ground black pepper1/2 cup hot sauce or mustard Serving: Slather ribs with hot
4h cooking time . Smoked Memphis Pork Ribs The pork rib is one of the greatest taste bombs to ever enter a grill. Spread this salty-sweet dry rub liberally and make your ribs sing! Pit249.8F Cooking Time4Hours Food179.6F 3 lb racks of pork spare ribs1/4 cup paprika1/3 cup sugar2 tbsp ground black pepper2 tbsp ground
Trout tastes perfect when hot smoked because of its soft texture and naturally awesome flavor
5h cooking time . Smoked Beef Top Round Roast Let the wood do the work, at creating a bird that’s perfectly moist and full of flavor! Pit230F Cooking Time5Hours Food134.6F 6 lb beef top round6 tbsp Kosher Salt1 tbsp cumin1 tbsp oregano2 tbsp garlic powder2 tbsp onion powder2 tbsp chili powder3 tbsp paprika1/4 cup brown
2.5h cooking time . Sweet and Spicy Smoked Pork Tenderloin The smokiness of this tenderloin adds a wonderful flavor to the caramel taste of brown sugar and hearty cayenne spice! Pit224F Cooking Time2.5Hours Food145.4F 1.5 lb pork tenderloin1 tbsp cayenne pepper2 tbsp smoked paprika1 tbsp garlic powder1 tbsp cumin1 tbsp coriander2 tbsp salt2 tbsp dark
8h cooking time . Applewood Memphis-Style Pulled Pork Let the wood do the work, at creating a bird that’s perfectly moist and full of flavor! Pit250F Cooking Time8Hours Food190F 4 lb boneless pork shoulder with fat1/4 cup dried parsley1/4 cup sugar1/4 cup Kosher Salt1 tbsp ground black pepper1 tbsp dried oregano1 tbsp garlic powder1 tbsp
10h cooking time . Classic Pulled Pork You haven’t had Boston Butt until you’ve had smoked pork shoulder done correctly. Pitmaster perfection takes patience. Let the sweet smell of hickory-smoked pork fill up your street. Friends, old and new, will come to try this pork simple on a barbecue bun or anything else you can
14h cooking time . SPG Smoked Brisket Make your own fork-tender, peppery brisket, bathed in drippings and extra juicy. The long, low smoke transports your packer cut of brisket to Central Texas, heartland of American Beef Pit225F Cooking Time14Hours Food200F 10 lb packer cut brisket (trimmed for smoking)1/2 cup resh ground black pepper1/2 cup coarse
2h cooking time . Chef Eric’s Juniper Brined Pork Loin with a Pure Vida Sauce Juniper Brined French Cut Pork Loin with Pura Vida Costa Rican Sauce Pit450F Cooking Time2hours Food145F 17 lb Chesire Pork, French Cut Pork Loin1 unit of juniper Brine (from recipe)2 tbsps of your favorite pork seasoning (i.e. Smokin’ Guns BBQ
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