Sides can be as important to your cookout as the main dish, but it’s easy to get caught in the same side dish rut. The same ol’ baked beans, coleslaw, chips, and potato salad are good, but this recipe will take things to the next level! Continue reading
Sal-sa… delicious and fun to say! This smoked verde salsa is very easy and will be a hit with your family and friends! To start, here’s what we’re working with:
If you like sushi and you like BBQ, then THIS is the perfect appetizer for you! It takes a bit of prep work, but rest assured, the effort will be well worth it!!! Since this is a bit more work, click here to skip to the quick guide… if you don’t want pictures and awesome commentary!
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Serves: 3-4 people (1 Roll)
Keep reading for the sushi-licious details on this fantastic appetizer!
Side Dishes! One could argue they are as important as the main course of succulent smoked meat (that’s the only thing you serve, right!?!?) This little guy right here is super easy! It’s an oil-based slaw (opposed to a creamy slaw) with… you guessed it, Lime Juice and Jalapeños, we also throw in some Cilantro and Onions for good measure! It’s the perfect compliment to a good Smokey Pulled Pork!
Prep Time: 15 Minutes
Fridge Time: 1 Hour
Total Time: 1 Hour, 15 Minutes
Keep reading for the delicious details on this versatile side!
The Pit Buddies were in the Hasty-Bake test kitchen last weekend, working on a tailgate inspired breakfast recipe: sausage, egg, and cheese biscuits. While simple, it was still delicious! We baked biscuits, fried sausage, and scrambled egg all on the grill. Read on to learn the specifics on how we did it!
UPDATE: Added Jalapeño Lime Slaw recipe link! Enjoy!
Pork shoulder, Pork butt, Boston butt… It’s all the same and when you do it right, it’s the perfect beginner meat to smoke! Very forgiving and very delicious! If you are in a hurry or don’t like my post style (very unlikely!) then here is a summary of the steps to making your friends and family sing your praises for years to come!
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Currently he hails from the great state of Mississippi, but he grew up a True Blue Ragin’ Cajun right outside of New Orleans (I believe it’s pronounced “naw-lin’s” if he taught me correctly.) Kevin knows a thing or two about Crawfish and Cookin’ (he has a grill company named after him for goodness sake!). I asked him to gives us his Crawfish Boil recipe and he delivered! I’ve had his and plenty of other crawfish, and his are the best I’ve had! Well, enough about him, let’s talk about food! Take it away Kevin!
Today’s post is a play on a relatively new BBQ dish called the fatty (if you do a Google search for this, make sure to enter “BBQ fatty,” not just “fatty”… trust me). Fatty recipes vary greatly, but a basic recipe calls for a rectangle (roughly 1’ x 2’) of breakfast sausage (1/4” to 3/8” thick), topped with a thin layer of finely chopped hot links. A smoked sausage link is placed at one end and everything is rolled up into one big loaf. It’s then wrapped in a bacon weave, smoked, and sliced for serving. We wanted to create something similar, but easier to eat at parties, which brings us to the mini-fatty.
I have been a bit timid to try smoking a beef tenderloin since cutting them into filets and cooking them individually has worked so well in the past! But I braved it and the results were great and I learned some valuable lessons! Here is a summary for those short on time!
Things are starting to heat up down here in the Fort Worth/Dallas area. I’m not saying that there is a grilling season (that would just be SILLY!), but if there were one… We’d be fast approaching prime time! Let’s talk about Baby Back Ribs, a classic smoking methodology, and have some fun! Here’s a summary if you just want the steps and don’t feel like reading through the whole post… but you should, because it’s pretty good!
Pit Buddies BBQ 