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!
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!
Continue reading
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!
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!
I have smoked all of your standard “smokables” a few times. Each time I try something a little different just to keep trying for perfection. But this past weekend I wanted to try smoking something I’ve never done before. At the exact moment that I’m thinking these thoughts, I overhear my wife talking to her mom about the sales at CostCo… The word Lobster hits me in the ears and I’m SOLD! I quickly thank her, explain the plan, ignore whatever she says next, and we are off to CostCo!
We decided to have a few folks over to test this new treat on, but I needed to know cook times for lobster tails… So I did a little research. It turns out lobster cooks quite fast (faster than I had planned, but more on that in a minute). Here’s how everything went down… Continue reading
It started with an idea…
“We should start a site where we can post our pictures and recipes and stuff like that…”
– Devon
There was much rejoicing…
“Great Idea!”
– Zach
And the people cheered…
“I’m in! Let’s do it!”
– Denver
And so it began….
We still aren’t quite sure what “it” is, but we’re working on it! What we do know is that we want to share, collect, and enjoy all things related to grilling, smoking, and cooking outside in general.
We hope you all enjoy it!
Here’s a little trick I’ve been using lately:
My buddy, Joe, and I were cooking some pizzas on my Big Green Egg for a get-together. This, as you probably know, requires a temperature of around 550 or so to really get the pizza stone hot enough! It can take up to 45 minutes to get the temp that high (sometimes longer depending on how cold it is outside). With hungry women and children running around we had to get after it more quickly. Joe mentioned that he heard you get ramp the temp up super fast by using a hair dryer. So we decided to try it… It works! It works so well that I now get annoyed when waiting on the Egg to get to temperature! Find out how easy it is after the break. Continue reading
Pit Buddies BBQ 