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White Turkey Chili


  • 1 Tbsp Olive Oil
  • 1 Med Onion, diced (about 1 ½ Cups)
  • 2 Stalks Celery, diced (about ½ Cup)
  • 3 Medium Poblano peppers (about 4 oz each), seeded with ribs removed finely diced (about 1 ½ cups)
  • 1 clove
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Mini Potato Bombs


  • Start with 12 – 15 small golf ball size potatoes
  • Boil for 10 minutes and place in cold water
  • Use an apple corer to hollow out the center
  • Remove the plugs and set aside
  • Place in mixing bowl and
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Smoked Candied Nuts


  • 2 Lb jar of unsalted nuts ~ I use assorted
  • Place in large bowl and coat with:
  • 3 Tbs maple syrup
  • 2 Tbs your favorite hot sauce
  • 2 Tbs molasses
  • 2 Tbs of your favorite rub or shake
  • Bake
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Spam Burnt Ends


  • Remove Spam from can & cut into 1-inch cubes
  • Place in disposable pan and coat with rub
  • Mix until all sides are coated well.
  • Place in 250-degree smoker or oven
  • Smoke for 1 – 2 hrs or until dark
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Wood Fired Spaghetti Squash

with Sauteed Garlic Shrimp!


  • Rinse squash and cut in half
  • Scoop out the insides as you would a pumpkin
  • Place inverted on a cookie sheet with ¼ inch of water
  • Place in 350 degree smoker or oven for 45
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Braided Pork Tenderloin!


  • Rinse meat and lay out on cutting board
  • Make two slices the length of the meat separating it into three equal strips but keep it connected at one end
  • Season the three strips on all sides
  • Braid the strips
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Smoked Cream Cheese!


  • Unwrap A Block of Cream Cheese
  • Make shallow crosshatches on top of block
  • Add your favorite BBQ rub on edges & sides
  • (Optional add more cheese last 15 minutes)
  • Smoke at 250 degrees for 1 ½ to 2 hours
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Bacon-Wrapped Onion Bombs

Today’s Recipe Courtesy of Armadillo Pepper


  • 1-2 tbsp of your favorite Pork BBQ rub
  • 8 strips bacon
  • 1 lb. ground beef (I used 80/20)
  • 2/3 cup chopped mushrooms
  • 1 jalapeno chopped
  • 4 large onions, preferably Vidalia
  • ½ cup of
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BBQ Moink Balls

Meatballs for the Moo and Bacon for the Oink!

  • Make you favorite meatballs or use frozen.
  • Wrap in bacon and secure with a toothpick. (Caution be sure to remove toothpicks before serving)  
  • You may want to par cook the
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Stuffed Beer Can Burgers


  • Separate 1 lb. Gr Beef into three equal balls
  • Place on parchment paper
  • Gently press can into ball and spread meat up around sides leaving bottom and sides the same thickness.
  • This will create a cavity for your stuffing
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Smoked BBQ Chicken Wings


  • Separate wing tips and drummies if desired
  • Place in fridge for 2 hours uncovered to dry skin
  • Mix ¼ cup corn starch with 2 Tbs BBQ Rub
  • Coat wings lightly with seasoned corn starch
  • Season with your favorite BBQ
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