This is a great recipe that uses chuck roast instead of pork. In the summer I put the crockpot outside or in the garage to keep the heat out of the house. If you roast the peppers and tomatillos on your grill the entire meal can be prepared without heating up your home.
4 lbs chuck roast
2 medium yellow onions (chopped)
6 cloves of garlic (minced)
1 tablespoon ground cumin
24 ounces chicken broth
3 plabano peppers
2 jalapeno peppers
2 habanero peppers
1 bunch cilantro
1 tablespoon dried Mexican oregano
1 tablespoon salt
3 cups pico de gallo
24 real tortillas (street taco size)
Smoke the roast until the internal temperature reaches 165. I used lump charcoal and pecan wood. One the roast reaches 165 remove it from smoker and let rest. You can prepare the rest of the meal while it is cooling down enough to handle it.
While the roast is smoking you can prepare the rest of the dish. Remove husks from tomatillos and rinse them well. Cut out the stem and cut the tomatillos in half
Cut the plabano and jalapeno peppers in half and break out the stem and rinse under cool water. You can remove all the seeds or not, it is up to you. Leave the habaneros alone, they are just going to go straight into the blender.
Roast the peppers and tomatillos until the skin starts to turn black. Generally you end up with black areas and if you try to blacken the whole pepper, parts of it will be over cooked. Place the roasted peppers in a paper bag and close the top by folding it over a couple of times. The peppers will be ready to peal in about 10 minutes.
Put the roasted tomatillos in the blender skin and all. Spread the chopped onion into the bottom of the crockpot.
Cut the smoked roast into ½ inch sized cubes and add to crockpot. Don’t worry about cutting out all the fat, it adds flavor and will melt after being in the crockpot for a few hours.
After about 10 minutes remove the peppers from the paper bag and peel the skins off.
Place the all the peppers , tomatillos, cumin, cilantro, garlic and salt into a blender and pulse until the mixture is an even consistency.
Pour mixture over the beef. Bring the crockpot to a boil and then simmer for 2 – 3 hours.
Warm tortillas. Use a slotted spoon to add the chile verde to the tortillas and top with pico de gallo. Serve with key lime quarters, hot sauce and ice cold beer.
Preheat your smoker to 225 degrees. Pork Butt is pretty hard to mess up. This is a great meat for you novice cooks that are just learning. First thing to do is mix your injection. I like mixing my Butchers injection with Apple Juice, but water is just fine. To Prep the butt just trim some of the fat off of the top so the rubs can stick to the meat. I like to leave most of the fat on the bottom. Place the pork butt in a disposable aluminum foil pan and inject the meat in a grid pattern of one inch cubes. Be careful not to let the needle poke out the side or the bottom, this way the injection stays inside the pork. Once this is done, I cover it up and let it sit in the fridge for up to four hours. I don’t season the meat until right before I put the pork on the smoker. Remove the butt from the fridge, be gentle with the pork so you don’t squeeze out the injection. Pat dry the pork, then season all sides of the pork with the Yardbird, then to add a sweet layer, add the Smokin Guns Sweet and Heat. Now you are ready to place the pork on the cooker.
Once placed on the smoker, don’t open the lid for a couple of hours. After 2 hours, you can baste the pork with apple juice every 45 minutes or so. Once the bark on the outside of the meat is set, I like using Harry Soo’s scratch test. Meaning, once the bark doesn’t just scratch off with your fingers, it is now time to wrap. If you want to be a little more scientific, I like to wrap at 160-164 degrees internal temperature. Pull the pork off and place it inside a large double layered sheet of heavy duty foil. I like to add about ¼ cup of apple juice, some more rub, and a few ounces of clover honey. Seal tight and put it back on the smoker. After a few hours, start checking the internal temp of the meat. I usually pull mine between 195 and 200 degrees. More importantly, make sure your thermometer slides through the different parts of the pork butt with ease, if there is still some resistance, leave it on the smoker until done.
Once you are finished, break the seal on the foil and place your pork in a cambro or cooler for an hour if possible. While the meat is resting, heat up your bbq sauce on the stove. Pull the pork out of the cooler and pull it. I personally like to add some sauce to the pulled pork, although it is not necessary. Serve and enjoy.
How to prep and smoke spare ribs like a pro. Prep Time: 20 Minutes Cook Time: 4 Hours 30 Minutes Yield: 20 Ribs
2 racks of Pork spare ribs
Rubs: Bam Bam’s Picks – Plowboys Yardbird, with a top layer of Smoking Guns Sweet and Heat.
Heavy duty aluminum foil
BBQ Sauce: Bam Bam’s Picks – It’s gotta be Blues Hog Original.
Wood chunks or pellets: Bam Bam’s Picks – Apple wood and pecan wood
Preheat your smoker to 250 degrees. Now it’s time to prep your spares. Start by trimming your spare ribs however you like to. If you want a St Louis cut, find the tallest bone and from that point, cut a straight line all the way across the rib. You will be left with a nice rectangle St Louis cut spare rib, the leftover top piece is what’s called the rib tips. Don’t throw away the tips! Cook them! I like to trim some of the fat off the top. Then flip them over and with a butter knife, get under the membrane and pull up a corner. Grab the corner with a paper towel and pull the membrane off.
Now you are ready to season your ribs. To retain moisture in the rib hold off on seasoning them until 30 minutes before you are ready to place them on your cooker. Apply both of your rubs to the top side and sides of your spare rib, let them sit out for ten minutes, you will notice your rib sweating , this process allows the rubs to penetrate the meat. After ten minutes flip the rib and repeat. Now you are ready to place the ribs on your smoker.
Once your smoker hits 250 degrees, place the ribs on the smoker for two hours. For the first hour, DO NOT open your cooker. This gives the rubs time to set. After the first hour, spray the ribs with apple juice every fifteen to twenty minutes. This helps with moisture, color, and adds another light level of flavor. Once you hit 2 hours, pull your ribs off. Its now time to foil. Lay out the sheets of heavy duty foil. On the foil itself, sprinkle your rubs, a small handful of brown sugar, a few ounces of Parkay Butter, and honey. Lay the ribs meat side down on top of the foil mixture. Repeat the same process on the backside of the rib and seal the foil. Place the ribs back on the cooker meat side down for an additional 2 hours.
Remove the ribs from the foil and check for doneness. I like to use a toothpick to poke the meat between the bones. If it slides through with ease, the ribs are done. If there is still some resistance, wrap the ribs back up and put them back on your cooker for another 15 minutes, then check them again, repeat this process until the ribs are done. Now that your ribs are done. Take them off the cooker, break the seal of the foil and let them rest. If you forget to break the seal, the ribs will continue to steam and overcook inside the foil. Heat up your Blues Hog BBQ Sauce on the stove. Pull the ribs from the foil and baste them with the Blues Hog. Now it’s time to cut and serve! Enjoy!
Perfect smoked chicken with bite through skin. Prep Time: 30 Minutes Cook Time: 2 Hours Yield: 8 Servings
8 Skin on chicken thighs
Rub: Bam Bam’s Pick – Butchers BBQ Honey Rub
Sauce: Bam Bam’s Pick – Butchers BBQ Sweet Sauce
Stick of unsalted butter
Disposable aluminum pan
Spray bottle with apple juice
Pigtail food flipper
Wood chunks or pellets: Bam Bam’s Pick – Apple
Preheat smoker to 275. Now its time to trim. Just trim some of the excess skin and fat off the thighs until you are left with fairly organized rectangles. I like to place them in disposable aluminum pans. It does not matter what size pan you use, just make sure that the chicken thighs fit flat into the pan. Don’t try to squeeze to many in. At the bottom of the pan place about a ½ TBS of Butter where each chicken thigh will sit. Now place your chicken thighs into the pan skin side down and season the backside (exposed) of the thighs with your rub. Now cover the pan with foil and place in your cooker for 45 minutes. Remove the chicken (leave covered) and let rest for 15 minutes.
Now with your pig tail flipper, pull the thighs and season with your rub. Now place the thighs skin side up directly on the smoker. Add ONE large chunk of apple wood to your coals, if you use pellets or on offset just do what you are doing ;). Chicken can EASILY become over smoked, so when in doubt, use less! Leave the thighs on the smoker for 45 minutes.
While your thighs are cooking, heat up your sauce. I like to thin my sauce for chicken, I generally will cut in some apple juice, and butter but you don’t have to. Once the 45 minutes passes, take your hot pot of sauce and your Pigtail Food Flipper out to the smoker and one by one with your flipper, dunk each thigh into the sauce and place back on the smoker. This is the pretty way to do it. No finger smudges or messes. Allow the sauce to caramelize on the chicken thighs for about ten minutes. Now pull the chicken thighs, serve and enjoy!
Wood Chunks or Pellets: Bam Bam’s Picks – Oak or Hickory
Make Paste: In a small bowl mix Better than Bullion, Mustard, Chili Powder, and Worcestershire Sauce together. Apply the paste to the whole brisket, this acts as a layer of flavor, as well as a glue for the rub
Preheat your smoker to 225 degrees. Take your brisket and with a nice sharp knife trim fat cap below to about a ¼ inch. Now trim the fat and and silver skin (if you have the patience) of the top of the Brisket. This allows the rub to adhere to the surface of the brisket which is a must if you want a good bark. Now you are ready to inject. Just mix your Butchers Prime Injection with water and inject the brisket in a grid pattern of one inch cubes. I like to inject across the grain at about a 45 degree angle. Hold your hand above where you are injecting so it does not spray every where. Put your brisket back in the fridge for a couple of hours. Remove the brisket from the fridge, pat dry with paper towels and gently apply the paste over the whole brisket. Now its time to cover the whole brisket with your 3 Little Pigs Memphis Rub! Cover your brisket again and set it back in the fridge for a couple of hours.
Now you are ready to place to brisket on the smoker. After about 2 hours, spray the brisket with water every 45 minutes or so. Same logic applies to the bark of the brisket as it does with pork. Once the bark has setup and does not scratch away, you are ready to foil. Again, if you need a more specific guide, pull the brisket for foil when the internal temp hits between 160-165 degrees internal temp. In a double layer of heavy duty foil, place your brisket with about a half of a bottle of Head Country Marinade poured over the meat. Seal tightly and place back on the cooker until the internal temp of the brisket reaches 205 degrees. Pull the brisket off of the smoker and separate the point from the flat. Make sure to save all of the au jus!! Just follow the very obvious line of fat that separates the two muscles
Place the flat into a Cambro or Cooler to rest for an hour or two. Now season the point muscle with Memphis rub and place back on the smoker for a couple of hours to get burnt ends. After a couple of hours pull the point off and trim into cubes. Take to saved juices and pour into the separator, pour the au jus in to a pot and heat it up, set aside for now.
Now remove your flat from the Cambro/cooler and and cut into pencil thick slices, make sure to cut against the grain, or you will have tougher meat. If you prefer you can cut the fat off the bottom, I prefer to leave it on, it tastes great, and adds moisture to the bite. I don’t like to use sauce on brisket, I like to brush or pour the au jus over the meat. Serve and enjoy!
This recipe really came about from having some leftovers and it turned out better than any of the planned meals using these same ingredients. This hearty stew is perfect for warding off the cold during these chilly winter evenings.
Having seen a pig cooked in a La Caja China roasting box, I decide to see if it was simple as it seemed. I started out with a 64.9 lb pig from McReynolds Farm.
There was very little to do to prepare the pig for roasting. I just had to split the breast bone.
Then split the backbone so that the pig would lay flat.
I loaded up the injector with Louisiana hot sauce and apple juice.
Next I injected all the meaty portions of the pig.
Lastly I gave it a good coat of BBQ rub. It was then re-bagged and put on ice overnight.
I had to transport the La Caja China to a vineyard to roast the pig. Set up and breakdown was a breeze. All I had to do was reattach the handles. I had removed them so it would fit better in the back of my SUV. After a few minutes of leveling the roaster, I put the hog into the roaster skin side down and added the first batch of charcoal. I started it in a chimney and then mixed in the lit pieces with the rest. Once they were all burning I spread them about across the charcoal tray.
After adding the next three batches of charcoal, it was time to flip the pig. Mitch helped me out by scoring the skin with Xs so that the skin would get nice and crisp. So far I had only spent about 15 minutes setting up the roaster and adding charcoal. The whole roasting process took very little effort.
While the pig was finishing roasting I went down and watched the ceremony.
Dana was very excited that the pig was done and that she just got married.
The pig was done right on time and turned out wonderfully. The La Caja China worked fantastic. I would strongly recommend a La Caja China roasting box to anyone who wants to roast a pig or other food with little effort and great results.
The crowd descended on the pig like pigeons on bread crumbs. The entire pig was picked clean within 30 minutes.
I have never really been a fan of ham until recently. I always thought it was a bland, tough, watery meat. Well I found out just how good a ham can really be. The trick is to buy one that is cured and smoke it yourself. You basically smoke it like you would a pork shoulder. The rub is a bit different, but other than that the process is the same.
This is my friends recipe (Mikki and Mikey).
Cook time: About 30 minutes per pound.
1/4 cup sugar
1/4 cup Fast Eddies steak seasoning
1/4 Pork Shop rub
3 1/2 teaspoons ground chipotle chili
2 teaspoons cumin
1 teaspoon cayenne pepper
1 teaspoon black pepper
2 garlic cloves minced
1 teaspoon onion powder
1/4 cup fresh oregano minced
1 1/2 teaspoons fresh sage minced
1 teaspoon fresh chives minced
Combine all the ingredients except for the mustard in a medium sized bowl.
Cut rind off of the ham.
Liberally rub the ham with mustard and apply the rub to all sides. Wrap tightly in saran wrap and refrigerate for at least 2 hours or overnight.
Light charcoal and put on smoke wood (we used pecan)
Place ham on smoker. Set smoker to 225 degrees.
Remove ham once it’s internal temperature reaches 165 degrees.
Let the ham rest for 20 minutes. I put mine in a cold oven.
Ingredients (root vegetables):
2 yellow carrots
1 purple carrot
3 orange carrots
3 golden beets
3 baby beets
3 pink turnips
18 fingerling potatoes
The ham they started with was almost 16 pounds.
It came with part of the rind still on it.
This is what it looked like after the rind was removed.
Mikey went pretty heavy with the mustard.
He covered all sides liberally.
He coated the entire ham with the rub and then tightly wrapped it in saran wrap. It was then refrigerated overnight.
The next day it went on to the smoker. Hot damn that looks good!
Their cat getting some sleep.
Here is what it looked like when it came off of the smoker.
Here are the root vegetables that Mikki started with. About an hour before the ham is done cooking start preparing the vegetables.
Peeled and cut everything but the potatoes. Tossed them in some foil and drizzled them with olive oil. Use the rosemary, parsley, salt and pepper to season them. Seal the double foil pouch and place it on the grill at a medium heat.
Slice that ham. It was so moist and tender.
The vegetables took about 40 minutes. Fork test them to make sure they are done.
She served olive ciabatta bread with the meal. It was fantastic.
1 pound boneless chicken breast, cut into 1-inch squares
2 medium zucchini, halved lengthwise and cut into slices
Tzatziki Sauce Ingredients:
2 cups greek yogurt
2 medium cucumbers, seeded and diced
4 teaspoons of lemon juice
1 fork full of minced garlic
1 tablespoon of dried dill
1 tablespoon of salt
1/2 teaspoon of ground black pepper
2 Roma tomatoes thinly wedged
4 cups of shredded lettuce
1/2 red onion thinly sliced
1/2 cup crumbled feta cheese
Combine all the tzatziki sauce ingredients in a food processor and blend until nearly smooth. Place mixture in bowl, cover and let it rest for 2 + hours. It will taste much better after resting than when initially mixed.
Combine red wine vinegar, lemon juice, oregano, thyme, pepper, olive oil, salt and garlic to bowl and mix thoroughly. Add chicken and zucchini to a large resealable bag and pour in the marinade. Seal the bag and toss tumble until the chicken and zucchini are well covered. Let the chicken rest in the refrigerator for 30 minutes to 2 hours.
Preheat the grill to medium heat. While the grill is preheating, load the kabobs by alternating chicken then zucchini. I try to start and end each kabob with a piece of chicken. It crisps up nicely and takes the heat better than the zucchini.
Place kabobs on grill until the chicken is done, turning once. This will take about 10 minutes.
While the kabobs are cooking prepare the toppings and preheat a skillet to heat the pitas up with.
Heat the pitas up on a the hot skillet flipping once. Top hot pitas with chicken, zucchini and toppings.
There are two many peppers in the picture. You only need 3 of each for this recipe.
1. Pre-heat grill to medium heat.
2. Cut Jalapenos and Hungarian Wax peppers in half. Remove the seeds and pith.
3. Remove shells from shrimp, devien them, finely chop and toss with Old Bay seasoning
4. Remove meat from wings, finely chop and toss with wing sauce.
5. Fill Jalapenos with shrimp and fill the Hungarian peppers with wing meat.
6. Top each pepper with a slice of Queso Fresco. I prefer to use Queso Fresco over cream cheese because it has a pretty high melting temperature for cheese. This helps get the bacon nice and crispy without having your cheese melt out of your poppers.
7. Starting at the small end of the peppers wrap a slice of bacon around the pepper overlapping itself to keep if from falling off. You want to wrap the bacon around the peppers fairly tightly. When you get the final wrap on pin it in place with a toothpick.
8. Place the peppers cheese side down on the grill for about three minutes or until the bacon is crispy. Flip the peppers and continue grilling for another 3 minutes.
9. Remove the finished peppers from the grill and let rest for a few minutes. The cheese will be VERY hot when they first come off the grill.
If you try this recipe, let me know what you think of the wing meat stuffed peppers. I have made them a few times and really enjoy them.
Note: These were cooked on a TEC grill. Because TEC’s have glass directly under the cooking grids they are not as prone to flare up as regular grill. I had zero flare ups allowing me to perfectly cook the bacon. If flare up is a problem for you, just put a sheet of tinfoil under the poppers. They will taste just as good, but won’t have the sexy grill marks.