BBQ Sushi Roll

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!

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Tailgate Breakfast on the Grill!

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!

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Smoked Pork Butt: A BBQ Beginner’s Dream

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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Guest Recipe: How To Boil Crawfish Like A Pro

Meet Our Guest:

Kevin “Bah Buh Cue” Weber

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!

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Mini-Fatty

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.

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