Beef, bell pepper, scallions, cream cheese, creole spices and tomato paste combined with grilled andouille in cast iron to make creole sloppy joe sliders
Gochujang Pork Ribs: Spare ribs slathered in gochujang and seasoned, then smoked on a kamado before being foiled with cider until they are BBQ ribs perfection
Salmon soaked in orange marmalade and Irish whiskey, placed on a soaked cedar planked and grilled to make orange, whiskey cedar plank salmon
Smoked Leg of Lamb with Garlic and Rosemary: Bone in leg of American lamb, criss cross sliced, seasoned, smoked and brushed with garlic and herbs
A turkey breast with garlic and herbs stuffed under the skin and on the outside before being grilled to smoky garlic and herb stuffed turkey breast perfection.
Chicken leg quarters, seasoned with zesty spices before being smoked, then seared and served over Mexican rice for reverse seared chicken leg quarters
To slather your brisket in wagyu beef tallow or not to slather? We answer it with a side by side comparison to see if beef tallow is worth the extra effort.
Onion and garlic smoked beef ribs before being foiled with red wine and beef stock until they reach fall off the bone perfection
Pork ribs, wet brined and then smoked using the 3-2-1 method to make the perfect fall off the bone ribs, otherwise known as 3-2-1 Wet Brined Pork Ribs
Lobster tails, slathered in a beautifully balanced compound butter and smoked on a kamado grill to make these gorgeous smoked lobster tails