Having a hard time trying to find the perfect sauce to go with your Pulled Pork? Bill West's North Carolina Vinegar Sauce recipe just might be your new go-to sauce. You will find this North Carolina Vinegar Sauce recipe to provide a vinegary tartness, a little bit of heat and a touch of sweetness that pairs up very nicely with Pulled Pork. This is the third recipe I have made from Bill's cookbook “BBQ Tricks” and it is another winner! We tried this sauce on some pulled pork last night and it was delicious. I had trouble keeping the boys out of the bowl once we mixed it in.

I don't think you'll find an easier BBQ Sauce recipe to make and you will love this one with its vinegar based. Personally, I enjoyed the slight heat kick the crushed red peppers added to the recipe.

How to Make North Carolina Vinegar Sauce Recipe

 

Author: Bill West

Recipe type: BBQ Sauce

Prep time:  15 mins

Cook time:  15 mins

Total time:  30 mins

Print

This recipe comes from Bill West's "BBQ Tricks" cookbook http://amzn.to/2e2oNUl Perfect with BBQ Pulled Pork adding some tartness, a little heat and some accents of sweetness.

Ingredients

• 1 cup cider vinegar
• ½ cup ketchup
• 1 tbsp crushed red pepper
• ½ tsp black pepper
• 1 tsp kosher salt
• ½ tsp ground mustard
• ½ tsp celery salt
• 1 tsp molasses
• 1 tsp brown sugar
• 1 tsp Worcestershire sauce

Instructions

1. Heat skillet.
2. Add crushed red pepper, black pepper, ground mustard, and celery salt to skillet and cook for several minutes to release the oils.
3. Add remaining ingredients, mix thoroughly, then bring to a boil.
4. Reduce heat and simmer for 10 minutes.
5. Remove from heat to cool and jar or use immediately.

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Pick up a copy of Bill's “BBQ Tricks” cookbook at Amazon

BBQ sauce recipes

How to Make Alabama White BBQ Sauce Recipe

South Carolina Mustard BBQ Sauce | Carolina Gold

BBQ Baby Back Ribs with Orange Mango BBQ Sauce

How to Make Homemade BBQ Sauce Video

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The post How to Make North Carolina Vinegar Sauce Recipe appeared first on Cooking Outdoors.

So, how do you become a “Top 100 Barbecue Websites & Blogs For Grilling, Smoking & Barbecuing Enthusiasts”?

According to Feedspot.com, they use the following criteria:

These blogs are ranked based on following criteria

• Google reputation and Google search ranking
• Influence and popularity on Facebook, twitter, and other social media sites
• Quality and consistency of posts
• Feedspot’s editorial team and expert review

Not too shabby!

There are 100 amazing BBQ, Grilling, and Outdoor Cooking websites listed here Top 100 Barbecue Websites.

So please take a few moments to browse through them, make a visit and say hi for me!

Gary

The post Feedspot Selects Cooking-Outdoors as a Top 100 Barbecue Website appeared first on Cooking Outdoors.

My good friend Bill West of BBQTricks fame allowed me to share his BBQ sauce recipe with you. One of the many fabulous recipes found in his new cookbook “BBQ BluePrint”.

There are no doubt Bills easy to make Mustard BBQ Sauce recipe will quickly become a favorite if you give it a try.

We loved the sweet tanginess of Bill's BBQ sauce when we mixed it with a batch of pulled pork. Just piled the pulled pork high on some rolls and passed around the smiles!

I will be heading to North Carolina soon, looking forward to trying some traditional BBQ there and perhaps a chance at sampling some Carolina Gold if I can get across the state line.

Let me know how this recipe worked for you!

South Carolina Mustard BBQ Sauce ingredients:

1 small white onion, minced
1 clove of garlic. minced
1 cup yellow mustard
3/4 cup brown sugar
3/4 cup pickle juice or cider vinegar
1 tsp kosher salt
1 tsp fresh ground black pepper

BBQ Blueprint is available on Amazon: Bill West “BBQ BluePrint”

BBQ Sauce recipes:

Alabama White BBQ Sauce Recipe

Orange Mango BBQ Sauce

How to Make Homemade BBQ Sauce

The post South Carolina Mustard BBQ Sauce | Carolina Gold appeared first on Cooking Outdoors.

I hope your 4th of July is truly amazing and if you are not celebrating the 4th, then I wish you the best weekend ever!

8 Amazing BBQ Ribs Recipes for 4th of July

BBQ Baby Back Ribs with Orange Mango BBQ Sauce

This BBQ Rib recipe features a homemade Orange Mango BBQ sauce that just might change your perspective of what a BBQ sauce should taste like!

How to Grill Baby Back Ribs in 1 Hour

When you are in a hurry and want ribs fast, this is the way to do it! I made these ribs on a charcoal grill but you could certainly try this on a gas grill.

Chinese Style Baby Back Ribs

Here is a change of pace for you traditional BBQ Rib cooks! Add some Chinese flavors to your BBQ Ribs!

Bacon Wrapped Country Style Baby Back Ribs

Yep, wrap those boneless style country ribs in bacon!

BBQ Ribs with Homemade Sriracha Sauce

Want some heat on your BBQ Ribs? Then break out the homemade Sriracha BBQ Sauce.

Firepit BBQ Ribs and Spiral Cut Pineapple

Cook your ribs over a live fire? Cook them with a rotisserie? Yep – here is how I did it!

BBQ Bacon Wrapped Ribs

A Cooking-Outdoor exclusive! I came up with this idea a few years back and it has become a huge favorite!

Worlds Best Dutch oven Ribs

OK, not cooked on the grill, sorry… But just try to find a better recipe that this!

Asian Inspired Ribs on The Beast Grill

You'll love this sweet Asian style BBQ Rib recipe cooked slowly on the grill!

Need a great BBQ Sauce: How to Make Homemade BBQ Sauce – yep, it is a Cooking-Outdoors original BBQ sauce recipe!

Happy cooking!

Gary

The post 8 Amazing BBQ Rib Recipes for 4th of July appeared first on Cooking Outdoors.

Well, the garden is finally producing some delicious vegetables! We have been enjoying fresh cucumbers, cherry tomatoes, summer squash, Anaheim chilies and now the big zucchini's are ready to harvest. By combining some leftover pulled pork from the Ultimate Smoked Pork Butt Recipe, a Anaheim chili and one of my very large zucchini's, I came up with this delicious Southwestern Pulled Pork Stuffed Zucchini Boats Recipe using my Camp Chef 18″ Smoke Vault and a very choice ingredients!

I hope you enjoy this as much as we did!

The complete list of ingredients will be at the end of the article.

Prepare your smoker.

Set-up is simple: Chip tray, drip pan and cooking shelf.

I used maple smoking wood for my cook but you can use whatever flavor you prefer, just make sure it is a mild smoking wood such as maple, apple, pecan, etc.

Soak your smoking wood for at least 30 minutes.

Start out right!

Home grown zucchini and Anaheim chili.

Leftovers!

Pulled pork, corn, cheese and cooked rice.

Diced tomatoes, sliced red onion, McCormick southwestern seasoning, cilantro and roasted Anaheim chili.

Note: I roasted/charred my Anaheim chile in a cast iron skillet.

Season your pulled pork with southwestern seasoning.

Mix together all other ingredients.

Slice zucchini in half lengthwise and remove seedy pith part of the center.

You will easily tell the difference between the seedy pith part and the firm flesh of the zucchini as the resistance changes as you are scooping out the seeds, stop when it gets firm.

Fill cavity of zucchini with your southwestern pulled pork ingredients.

Fire up your Camp Chef 18″ Smoke Vault and place soaked smoking wood in bottom tray.

Cooking temperature is 250° F

Place your Southwestern Pulled Pork Stuffed Zucchini Boats above the drip pan in the center of the smoker.

Cook for about 1.5 hours.

You will only need smoke during the first 30 minutes, so don't worry if you run out of smoking wood.

When the zucchini is tender when pierced with a fork, add a good helping of cheese to the top of each stuffed zucchini boat.

Once the cheese has melted, it's ready to serve!

Delicious, smoked Southwestern Pulled Pork Stuffed Zucchini Boats!

A great way to use up some of those leftovers you have in the fridge!

Southwestern Pulled Pork Stuffed Zucchini Boats Recipe

 

Author: Gary House

Recipe type: BBQ

Prep time:  20 mins

Cook time:  1 hour 40 mins

Total time:  2 hours

Print

Ingredients

• 1 large zucchini, divided and seedy pith removed
• 2 cups pulled pork
• 2 tbsp McCormick southwestern seasoning
• 1 roasted/charred Anaheim chili, diced
• 2 cups cooked rice
• 1 cup corn
• ½ red onion, sliced
• 2 cups Mexican style cheese blend, divided
• 1 cup chopped cilantro

Instructions

1. Prepare your smoker.
2. Set-up is simple: Chip tray, drip pan and cooking shelf.
3. I used maple smoking wood for my cook but you can use whatever flavor you prefer, just make sure it is a mild smoking wood such as maple, apple, pecan, etc.
4. Soak your smoking wood for at least 30 minutes.
5. Season your pulled pork with southwestern seasoning.
6. Mix together all other ingredients.
7. Slice zucchini in half lengthwise and remove seedy pith part of the center.
8. You will easily tell the difference between the seedy pith part and the firm flesh of the zucchini as the resistance changes as you are scooping out the seeds, stop when it gets firm.
9. Fill cavity of zucchini with your southwestern pulled pork ingredients.
10. Fire up your Camp Chef 18″ Smoke Vault and place soaked smoking wood in bottom tray.
11. Cooking temperature is 250° F
12. Place your Southwestern Pulled Pork Stuffed Zucchini Boats above the drip pan in the center of the smoker.
13. Cook for about 1.5 hours.
14. You will only need smoke during the first 30 minutes, so don’t worry if you run out of smoking wood.
15. When the zucchini is tender when pierced with a fork, add a good helping of cheese to the top of each stuffed zucchini boat.
16. Once the cheese has melted, it’s ready to serve!

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The post Southwestern Pulled Pork Stuffed Zucchini Boats Recipe appeared first on Cooking Outdoors.

Ultimate – as in “Southern Living Ultimate Book of BBQ – The Complete Year-Round Guide to Grilling & Smoking” Pulled Pork Recipe from Pitmaster Christopher Prieto – Ultimate!

As promised, I cooked and am currently devouring one of the many amazing recipes from this cookbook I just recently reviewed. I could have chosen an easier recipe to try, well I actually did when I made the “Mango Salsa recipe” previously, but I was looking at a big cut of meat (Pork Butt) recipe to try and jumping right to the end, skipping 13 hours of cooking and prep, I am super happy that I did try this recipe!

The process for this recipe is rather simple: trim, season, inject, smoke, wrap, cook and enjoy but the time parameters are what prevents everyone from tackling these large cuts of meat. The whole process from start to finish is extremely easy for anyone to accomplish and if you have the “Southern Living Ultimate Book of BBQ”, you will have step-by-step directions very similar to mine below. It's the cooking time that can be detrimental to your life as mine was finishing up at 1:15 am! My fault for getting such a late start but worth every bit of lost sleep to get these results.

Let's start at the beginning …

Here I have a 6 lb Bone-in Pork Butt with 2 cups of Season All Rub.

You can purchase a boneless Pork Butt if you choose but I personally believe the bone-in adds more flavor.

Trim as much of the fat and silver skin as possible, leaving a small fat cap if you desire as I did here.

Coat the Pork Butt with oil (Peanut or Canola) and very generously coat with the Season All Rub.

Season All Rub Recipe

3/4 cup paprika

1/2 cup turbinado sugar

1/4 cup seasoned salt

1/4 cup black pepper

2 tbsp. granulated sugar

1 tbsp granulated onion

1 tbsp dried oregano

2 tsp chipotle powder

Recipe from Christopher Prieto

Prepare your pork brine and inject throughout the Pork Butt getting as much brine injected inside as possible.

Pork Brine Injection

2 cups apple juice

1/4 cup white vinegar

1 1/8 cups sugar

1/4 cups kosher salt

1 tsp hot sauce

1 tbsp Worcestershire sauce

2 tbsp Season All Rub

Recipe from Southern Living Ultimate Book of BBQ

Let sit for several hours to marinade.

Smoking your Pork Butt will vary depending on the equipment you use.

I am using my Grill Dome with Best of the West Natural Oak Lump Charcoal and Oak Smoking Chunks.

Temp set to 225° F with a drip pan under the Pork Butt.

Remote temperature probe is a iGrill bluetooth wireless thermometer.

Smoke your Pork Butt until it reaches an internal temperature of 165° F, misting every hour with apple juice and adding wood smoking chunks as needed.

When the Pork Butt has reached 165° F you can wrap it up with a couple of sheets of heavy duty aluminum foil.

This is the point where we don't need to cook it with smoke, just heat, so there is no reason to add wood smoking chunks any longer.

At 195° F your pork butt is ready to come of the smoker!

This can take several hours depending on how big your Pork Butt is. My overall cook time was 13 hours!

Take a peak, let the steam escape, then wrap it back up and let it sit for a couple of hours.

Note: My Pork Butt stalled at 159° F for 4 hours during the cook. This is normal on large cuts of meat, so there is no need to raise the temp, add more fuel or panic. This is a natural cooking process and eventually you will see the temp start to climb back up.

When everything is all said and done, shred it up, add some BBQ sauce and enjoy!

The rub and brine I used from Christopher Prieto was just perfect, with a nice bark, juicy and tender and just packed with flavor.

Visit Amazon if you would like your own copy of the Southern Living’s Ultimate Book of BBQ – The Complete Year – Round Guide to Grilling & Smoking with Pitmaster Christopher Prieto at the time of this review, it is only $15.71 with 27 5-star reviews.

The post Ultimate Smoked Pork Butt Recipe – Pulled Pork appeared first on Cooking Outdoors.

Smoked Rack of Pork Loin on the Camp Chef 19” Smoke Vault is absolutely delicious!

About as simple as it can get with an apple wood dry rub, smokey bacon and a parsley garlic crust.

When it is done, you cut out these beautiful 1 1/2” smoked pork chops!

Smoked Rack Of Pork Loin topping:

Fresh parsley

Fresh Thyme

Minced garlic

Italian Panko bread crumbs

Salt

Pepper

Olive oil

The post Apple Wood Smoked Rack of Pork Loin appeared first on Cooking Outdoors.

I was craving some non-traditional BBQ Baby Back Ribs yesterday. By non-traditional, I mean – not your traditional BBQ sauce type of BBQ Baby Back Ribs recipe. Having made that decision, I wanted to make a BBQ sauce that was not tomato based and my inspiration came from the produce section of my local grocery store. Tropical Mango fruit, the national fruit of India, Pakistan, and the Philippines, and the national tree of Bangladesh! If that isn't non-traditional, well …

Before I give you my Orange Mango BBQ sauce recipe, I want to review my grill set-up: I used my Weber Performer Grill with some basic Kingsford charcoal briquettes and Best of the West Cherry Smoking Chips. The grill was set up for indirect cooking and I did soak my wood chips for about 30 minutes prior to adding them to the grill. Cooking temp was 325°F, no foiling or tenting and I added baked potatoes and sweet white corn to the grill.

First I pulled the membrane off the ribs and simply applied salt and fresh ground black pepper all over them.

I put the baked potatoes on the grill at the same time as I placed the Baby Back Ribs on.

Heat source is on the right and no heat under the ribs.

Don't you just love the sight of smoke rolling across the food!

After about 1 1/2 hours, I started to baste the BBQ Baby Back Ribs with my Orange Mango BBQ Sauce.

Grilled corn goes on the grill at this point.

And here is my non-traditional Homemade Orange Mango BBQ Sauce Recipe:

Orange Mango BBQ Sauce

 

Author: Gary House

Recipe type: BBQ sauce

Cuisine: BBQ

Prep time:  10 mins

Cook time:  30 mins

Total time:  40 mins

Print

My non-traditional Tropical BBQ Sauce. Easy and quick to make!

Ingredients

• 1 Mango, peeled and diced
• juice from 1 large orange
• 4 tbs water - as needed
• ⅛ tsp ground cloves
• ⅛ tsp ground ginger
• 4 tbs orange blossom honey
• Tabasco sauce - to taste

Instructions

1. Peel and dice Mango and place into a small saucepan.
2. Juice orange and pour into sauce pan.
3. Bring to boil, then reduce to a simmer.
4. Simmer until mango's soften and easily break apart.
5. Add water as needed to prevent sauce from drying out.
6. Remove from heat and let cool to room temp.
7. Using either a food processor or blender, puree sauce until smooth.
8. Return to saucepan and bring to a boil, then reduce to simmer.
9. Add ground cloves, ground ginger, orange blossom honey and Tabasco sauce.
10. Stir occasionally while simmering for several minutes to combine ingredients.
11. Remove from heat.
12. Apply to BBQ Ribs and enjoy!

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I hope you give this a try!

Gary

The post BBQ Baby Back Ribs with Orange Mango BBQ Sauce appeared first on Cooking Outdoors.

This past Christmas, sitting around the kitchen talking food with my family, the subject of marinated pork came up. My family, on my step fathers side is Portuguese and I have been subject to many traditional dishes, most of which I never appreciated as a teenager. My step-brother in-law pulled out his “Carne de Vinha d'alhos” that he had been marinating for the past day for us to sample as we sat around after dinner. In the Azores this is known as vina dosh (pronounced vinya dahj) and that is what my family calls it, simply translated as “meat with wine and garlic” or in this case, pork with wine and garlic. He had the butcher cube up some pork shoulder and he added the traditional marinade ingredients (see below), left it in the refrigerator for 24hrs, 72 hrs is better and then proceeded to fry up for us.

Floods of great memories started to return as I remembered the days of watching pops marinade, skewer on his spits and then grill cubes of meat for the family meal. So delicious!

Well, the “Vina dosh” that we snacked on was every bit as delicious as it smelled and it smelled good! Ours was fried up to a nice crispiness similar to burnt ends on a perfect brisket. Quickly I wrote down the recipe, tucked it into my pocket for safe keeping, mind storming through various ideas to bring some of my families tradition to these pages. I asked if anyone had done “Pulled Pork” sandwiches this way? No, but I did get a recipe for ribs and wrote this down quickly also… just encase I needed a another recipe.

Traditionally “Vina dosh” is marinated for 3 to 4 days, in fact I was told that my step grandparents used to place the marinated pork in a crock and place this under the sink for 3 days! Not recommended these days but it just goes to show you, that the good old days way of doing things never hurt anyone, who screwed all of this up anyway?

Portuguese Pulled Pork Recipe

My first attempt at making Portuguese “Carne de Vinha d'alhos” Pulled Pork, went rather well I think. The smell from the marinade was just heavenly and it actually lingered into the pulled pork after it was cooked. I took  a 3lb pork bone-in shoulder and marinaded it for 48hrs, here is the marinade recipe:

2 c apple cider vinegar

2 c red wine – I used a Cabernet Sauvignon

1 1oz packet of pickling spices –  used a packet of “Especias Mixtas – mixed spices” from El Guapo. (Make sure they have hot pepper pods in it or and some of your own.)

4 garlic cloves, smashed

 

How to make BBQ Pulled Pork, Portuguese style

Place your pork shoulder into a large 2 gallon zip close bag and pour in your ingredients.

Seal tightly, place in a large bowl and marinade for 3 days.

Mine was only marinaded for 2 days, I think 3 days would have been better, I will do that when I shoot a video of this cook in a couple of weeks.

Your pork will turn a bright red, no worries there, that color gets lost during the cooking process.

I used my Grill Dome and mesquite lump charcoal for this cook, stoking my heat and settling in at 225° F with a drip pan set underneath the pork shoulder filled with water.

The pork shoulder was patted dry and rubbed with a basic All Purpose BBQ Rub.

This cook lasted almost 10 hours till completion ,with a 1 1/2 hour stall at around 156° F.

No “Texas Crutch” (aluminum foil) was used either. I cooked it without any covering.

Final temp when done was 196° and next time I will go to 203° F or so, but it was way past my bedtime and I was getting tired, which meant I wasn't staying up for the final 8 degrees.

Results of this cook where outstanding!

I loved how the marinade lingered in the meat during the cook and help develop a nice bark on the meat. The big questions is, did it help to marinade the pork? I won't judge that until my next cook when I marinade it for 3 days and cook to 203° F …

How do you like to BBQ your Pulled Pork?

The post Portuguese “Carne de Vinha d’alhos” Pulled Pork Recipe appeared first on Cooking Outdoors.

This is one of those “I had to try recipes” picked up from my friends over at the McCormick Flavor Forecast 2014. Their Grilling Edition predicted that people will be using chilies on the grill this year in pursuit of bigger, bolder flavors and I couldn't agree more!  Sriracha BBQ sauce is a great example of this – a combination of smoky, sweet with a bit of heat and their base recipe, which I used, is a great foundation for experimentation at home. Some ideas to think of adding to the Homemade Sriracha BBQ sauce include: Old Bay, Cajun-style, Mango Ginger, Moroccan-Inspired, Mesquite and more! Your getting the idea now!

Lets get cooking!

I choose to BBQ 2 racks of St. Louis style ribs in my Grill Dome with Mesquite lump charcoal.

No rub on these, just some coarse sea salt and fresh cracked black pepper as I wasn't looking for layers of flavor, just smoke and Sriracha BBQ sauce!

After the first 3 hours, the rib meat started to pull back from the bones, a good sign that we are getting half way there.

I poured about a half of cup of Sriracha/Beer mixture (50% Sriracha BBQ sauce and 50% pale ale beer) over the ribs before sealing the packet to keep the ribs super moist while they braise.

Use a double layer of heavy duty aluminum foil!

This is what the ribs looked like after 5 hours of low and slow cooking! Ready for the Home Made Sriracha BBQ sauce!

The final hour was spent applying a few coatings of my freshly Homemade Sriracha BBQ Sauce.

Here is how I made the Sriracha BBQ sauce:

Recipe Description
Fresno chilies, garlic, vinegar and brown sugar add the flavors of Sriracha, the Thai hot sauce, to this sweet and spicy homemade BBQ sauce – the perfect complement to grilled ribs, chicken wings and pulled pork.

Ingredients
Serves: 20
Serving Size: 2 tablespoons

3/4 pound fresh Fresno chilies, stemmed and coarsely chopped (do not remove seeds)
4 cloves garlic
1 can (8 ounces) tomato sauce
1/2 cup water
1/4 cup firmly packed light brown sugar
1/4 cup molasses
1/4 cup white vinegar
1 teaspoon McCormick® Paprika, Smoked
1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt

Directions

Mix all ingredients in medium saucepan. Bring to boil on high heat. Reduce heat to low; simmer 10 minutes, stirring occasionally. Remove from heat. Cool to room temperature.
Spoon mixture into blender container; cover. Blend on medium speed 2 minutes or until smooth. (Or use a stick blender to puree the mixture in the saucepan.) Strain through sieve to remove seeds.

Cooking Tips
• Fresno chilies are similar in size to the jalapeño. When green they have a mild heat level. As they ripen and turn red, they become hotter. If unavailable, substitute jalapeño or serrano chilies.

• Chilies contain capsaicin which can burn your skin. After chopping chilies, wash hands and cutting board thoroughly with warm soapy water. Or wear rubber gloves when handling the chilies.

• For less heat in the BBQ Sauce, remove seeds from the chilies before chopping.

http://www.mccormick.com/Recipes/Sauces/Homemade-Sriracha-BBQ-Sauce

 

Hot, sweet and tangy all rolled into one meaty rib! We were in Sriracha heaven while devouring these tasty morsels. Two racks of ribs gone in just a short span of time, freshly picked clean rib bones piled on every plate, fingers and faces sticky from the BBQ sauce … yep, we were quite pleased with the result!

To browse the entire Grilling Edition Flavor Forecast, recipes and images, visit www.grillingflavorforecast.com.

To connect with other grilling enthusiasts and join The Grillerhood, visit www.facebook.com/GrillMates.

Enjoy even more content by visiting McCormick.com

Note: Full disclosure, McCormick’s Grill Mates is providing compensation for content reviewing their products and programs. All comments, opinions and reviews are my own.

The post BBQ Ribs with Homemade Sriracha Sauce appeared first on Cooking Outdoors.

Apple Cinnamon Caramel Monkey Bread – a birthday request for my youngest son, how could I refuse! This recipe allowed me to tryout the Grill Dome as a baking oven and it worked out perfectly! Holding the temperature at a steady 350F for the entire length of the bake.

For more information about the Grill Dome visit: http://www.grilldome.com

(Closed Captioning is available for this video)

Apple Cinnamon Caramel Monkey Bread Video

 

Author: Gary House

Recipe type: Dessert

Prep time:  15 mins

Cook time:  40 mins

Total time:  55 mins

Print

Apple Cinnamon Caramel Monkey Bread recipe cooked outdoors! Things You Will Need: Cast Iron Bread Loaf, Parchment paper

Ingredients

• ½ cup (8 tablespoons) brown sugar
• ¼ cup (4 tablespoons) sugar
• ½ tablespoon cinnamon
• 1 granny smith apple, peeled and diced
• ¼ cup (4 tablespoons) pecan pieces
• ½ teaspoon vanilla extract
• 2 tablespoons butter, melted
• ½ cup (8 tablespoons) caramel sauce
• 12 ounces biscuit dough, quartered
• ½ lemon
• 2 cups water

Instructions

1. Prepare the grill dome for indirect heat by placing a cooking stone on the bottom rack and then placing the top rack.
2. Heat it to 350 F.
3. Peel, dice and put the apples in a bowl of lemon with water.
4. Take biscuits, brown sugar and cinnamon in a bowl. Coat the biscuits evenly.
5. Drain and put the apples in a bowl, mix it well.
6. Take a loaf pan, line it with parchment paper and spread the pecans at the bottom.
7. Drop in the biscuit dough and apple mix over the top.
8. Mix caramel sauce and vanilla well and pour it all over the biscuit dough in the loaf pan.
9. Place the loaf pan in the grill dome at 350 F and close the dome lid.
10. Cook the loaf for about 40 minutes.
11. Rest the bread for about 10 to 15 minutes.
12. Flip it over on a serving plate. Slice and enjoy.

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Video Transcription:

Presenter
Hey, everyone, today I have a request, but I cannot refuse, for my Cinnamon Caramel Apple Monkey Bread.
It’s my son’s birthday.
What am I going to do?
All on the grill dome on the Cooking Everything Outdoors show.
To cook this sweet birthday request, we’re going to be using the grill dome.
I have the grill dome setup for indirect cooking.
What I’ve done is I’ve put my lower rack in with the baking stone as a heat diffuser and then I have my standard cooking rack right above that.
And that’s where my pan will go that we’re going to be baking our monkey bread.
We’ll be turning it down, cutting the smoke back.
I do have some mesquite in here, just a little bit, I don’t think it’s going to be too smoky but if you didn’t want any smoke flavor at all, just use some standard briquettes.
Ingredient-wise, our recipe’s really simple but it’s got some really nice flavor into it.
To start off with, you’re going to need 1/2 a cup of brown sugar.
You will also need a 1/3 cup of regular sugar.
And those are just blended together.
You’ll need a bowl of water with some lemon in it, one granny smith apple which we will peel and dice up.
A 1/3 cup of pecan pieces, about 1/2 a teaspoon of good quality vanilla.
2 tablespoons melted butter.
1/2 a cup of caramel sauce and then one of those big old biscuit rolls.
I’m going to be using a cast iron bread loaf, which I’m going to be using parchment paper in.
The first thing we’re going to do is get our apple peeled and use the knife or use one of these really cool peelers.
And we want to very safely get this diced up.
So you just want to trim it up as best you can.
And piece-wise, bite size pieces is what we’re looking at, about like that and like that.
We don’t want this to brown, that’s where our water and lemon is going to come in handy.
As soon as we chop it, put it in there.
So let’s open up our rolls here.
There we go.
Okay, so we’re going to use the whole tube.
I will tell you that this recipe was originally done in coffeecake and that’s how I always made it.
And then one day my son found out about monkey bread and he asked me to make some, and I thought well let’s just take what we do for the coffeecake and we’ll make monkey bread out of it.
And I’m just quartering each one of these up.
Okay.
To this, I want to add my brown sugar, sugar cinnamon mix.
I think I forgot to tell you, but there is about 1/2 a teaspoon of cinnamon in that also.
And we want to get that in there.
And now, what I want to do is coat everything with the brown sugar cinnamon mixture.
Now, we need to drain our apples and we’re going to add that to this mixture.
That have been drained.
We’re going to give that a good mix.
Now, let’s take our loaf pan.
Add our pecans to the bottom and just spread those out, kind of as even as you can.
And we want to add our dough and apples.
And just put a little bit in it first and then press those into place.
I’m going to get a lot of odd shapes and what we’re looking for is to get everything compressed in there.
Now, I want to take our caramel sauce and our vanilla, looks like alcohol might evaporate it out of there and give that a good mix.
And pour this yummy goodness right over the top of that.
Have a caramel sweet tooth and use more.
What I like to do is just cut the paper.
Now, you have two options at this point, you could let this sit and rise a little bit or just put it in your preheated grill dome or grill or oven at this point, which is exactly what I’m going to do.
So, with our grill dome at about 350 and holding fast, I want to place my caramel apple cinnamon monkey bread in there, close this bad boy up and we’re going to cook it for about 30 minutes.
Well, our monkey bread is finished.
The grill dome has been cooking at a steady 365 for almost 40 minutes until I’m pretty comfortable that it’s ready.
Look at that.
So that is the thing of beauty, it smells incredible, but we’re not done yet.
So now, we want to place it on a cooling rack to cool down for a little while.
So, our monkey bread has rested for about 15 minutes.
And now what I want to do is I want to flip it over.
Now, we want to lift our top off and hope it doesn’t all just fall apart.
Oh boy.
Look at that.
Okay, everybody, I think we nail this.
Now, I use the grill dome, which you saw through the whole show, but what I was really impressed with as in my first bake this maintain a steady, even consistent temperature through the 40 odd minutes that I cook this at.
It never wavered a second, so, really solid performance.
If you want more information about the grill dome, you can go visit them at www.GrillDome.com and, you know, go check out their stuff.
They got a lot of great colors on this.
It’s a really solid product.
I’ve been so impressed with it so far, lots more to come.
Before I go and before we try this, I want to give a shout out to my sponsors, Camp Chef and Outdoor Cooking and www.IslandGrillstone.com.
Without them, as you now, as I always tell you, this show would not be possible.
So do me a favor, go visit them.
Go check out their stuff.
Go tell them Gary sent you.
Go buy something.
You’d be really happy you did.
Let’s get the birthday boy in, Jarren?
Well, birthday boy, is this what you wanted?
Alright, so tell everybody how old you are.
11.
11.
Nice.
Apple cinnamon caramel monkey bread for the birthday boy, just grab a chunk of this and try it out.
Is that good?
Look at that.
Alright, that’s it.
We’re out of here.
Thanks, everybody.

The post Apple Cinnamon Caramel Monkey Bread Video appeared first on Cooking Outdoors.

The perfect Corned Beef Sandwich recipe! Honey, Stone Ground Mustard and Brown sugar glazed Corned Beef, baked in the Camp Chef Smoke Vault. Easy to prepare, easy to cook and so  so delicious!

Slice and serve on your favorite Rye bread for lunch or dinner, it even makes great Corned Beef Hash.

Add this to your BBQ line-up of BBQ recipes – low and slow not required!

(Closed Captioning available on this video)

Video Transcript:
Presenter:  
Hey, everyone, today we’re making honey mustard crusted baked corned beef for sandwiches on the Cooking Everything Outdoors show.
So you’re probably asking why corned beef because St. Patty’s Day’s past, that’s when it’s traditionally served.
Well, the truth of the matter is I missed the St. Patty’s Day completely.
I didn’t get any corned beef with cabbage.
I didn’t get any corned beef sandwiches.
I didn’t even get any Irish beer.
I mean, what kind of a crime is that?
So I just got this craving for corned beef sandwiches.
I went to the grocery store and that’s where the good news comes in, the corned beef couple of weeks after St. Patty’s Day is screaming cheap because they’re trying to dump it all.
So I decided today I’m going to take a few minutes out… well, actually, it’s going to be few hours and show you how I make baked corned beef.
And I’m going to do it on the Camp Chef Smoke Vault.
Now, I picked up a nice chunk of Harris Ranch corned beef, did that come out right?
Harris Ranch corned beef.
And this is mild cure.
I chose the mild cure because I didn’t want all the extra seasoning on it.
And I didn’t want all the extra brine from the salt in there.
So it’s a little milder.
I also washed it off completely, get some more of that extra salt.
It could’ve been come with the brining packet.
So this is going to turn out really good with the mustard glaze on the top.
So before fire up the Camp Chef Smoke Vault let’s go over ingredients and put this together.
What I have here is about a 3 and 1/2 pound piece a brisket.
And looking at this I believe this is actually the point.
And I’m leaving the fat cap on the top.
Really it’s a perfect cut for sandwiches.
Got a grain going this way, so when we bake it we’re going to cut it across the grain and may get some really nice slices out of this.
So you want to take a look at that when you go to buy some just for sandwiches.
I’m going to be using… and I don’t measure these ingredients out, typically just go by I… and forgive me, if you will, but I’m probably dealing with about 4 tablespoons of honey here.
And this is a nice clover honey that I like to use.
And I have some really nice stone ground mustard, maybe 3 tablespoons there.
And then I typically use a dark brown brown sugar but I only had some golden brown sugar.
That’ll work just fine.
But I’ll be using about 1/2 of this to mix.
And then you’ll also need a baking tray and some aluminum foil.
I like the Heavy Duty Reynolds Wrap, non-stick.
There’s a little plug for them.
And then I’m also going to be using a remote thermometer.
So I’ll have my probe inserted into my brisket to get an accurate temperature measurement on that.
So let’s make our glaze, again, about 1/2 of my brown sugar.
I’m going to reserve some of this to sprinkle on at the last part in the cook.
I’m going to add my stone ground mustard.
It’s got some really good flavors.
There are so many of them out there.
Got to find something original and unique to try.
You’ll really appreciate it when you do that.
And my honey.
We just want to get these blended together.
So before I do anything I want to make sure I get my probe in and you really have to determine, you know, where you want to put it in at, but we want to get it in the middle in the thickest part.
I’m going to go in a little bit of an angle because I want to get the probe as close to the brisket as possible.
There we go.
Okay, I’m comfortable with that.
Now, let’s get our glaze on the top.
You can approach these two ways.
You can coat the whole thing or just put it over the top.
Now, I’m going to put it over the top.
Before I make that mess I’m going to show you what I did.
I just took my baking tray and I put a nice sheet of aluminum foil in there.
And then I’m going to put my brisket in the center of that.
I’m going to probe down.
I’m going to take my glaze.
I’m going to put it right over the top.
Now, this is going to ooze everywhere down the sides.
Okay.
So now I want to seal this up.
Just like that.
And we’re going to put it in the Camp Chef Smoke Vault.
So let me show you how I’m going to set this up.
And basically, I took out the water tray.
I took out the smoke tray.
And I left in one rack that I’m going to use and that’s just maybe 2/3 up from the bottom.
I’m going to set this on medium.
And what I’m looking for is about 325 degrees.
This is not a slow cook.
You know, it’s just a regular bake.
And that’s what we’re going to be doing.
Okay, we’re right at 300 degrees, these are going to be creeping up to 325 any minute now.
I want to get my pan in there.
And I’m going to run my probe right out the top.
And start baking.
Now, with a 3-pound corned beef brisket I’m looking at about an hour per pound at 325 degrees.
So that’s where we’re shooting for.
If you’re temping this and I’m going to be tempting it, probably looking somewhere in the range of 185, 195 is what we’re looking at.
And we’ll just have to see how that goes.
Okay, so we just hit 185 degrees.
So let’s get this out and take a look.
Okay, so what I want to do is open this up.
Oh my goodness.
Now, what I’m going to do is I’m going to cook it open and I’m going to put another coating of brown sugar on it.
And I’m going to cook it probably for another 30 to… we might go an hour.
So just like that and I want it back in Camp Chef Smoke Vault.
Going to cook it until we’re about 195 at the tops, browned up nicely and it’s tender because I’m getting hungry.
So we’ve been in there for just about 3 hours now.
I’m at 195.
I’ve opened it up.
I’ve let it caramelized on the top a little bit.
And I want to pull it out.
Okay.
I want to get that probe out of there.
Okay, nice.
Now, I want to cover it up and I’m going to rest it for a good 15-20 minutes.
Alright, let’s slice some of these up.
We still have some fat cap on there and that’s okay.
Across is so tender.
Slice it as thin as you want.
You can trim that fat cap off.
If you want you can leave it on.
That is just heaven.
Okay, I have some really nice juice rye bread.
I want to take my corned beef and I’m going to pile on there.
Nice thin cuts.
I’m going to add my favorite on top of that.
It’s almost the violation.
This is so good but I’m going to put some mustard on there.
That’s the way I roll.
There it is.
Get this nice cut in half.
That is what I’ve been waiting for all day.
The moment of truth.
That’s so tender.
Hey, everybody, I hope you like that, that was my honey mustard baked corned beef.
And it’s just fabulous if you’re tired of that boiled soggy corned beef.
And you got to give this a try.
I did it entirely in my Camp Chef Smoke Vault and turned out fabulous.
Took about 3 hours overall, maybe little just a hair over that.
And it’s super tender, super flavorful.
Before I go I want to talk to you about my sponsors, Camp Chef and www.OutdoorCooking.com and Island Grillstone, without them none of this would be possible, would not be a Cooking Everything Outdoors show.
So go visit them.
Go say hi.
Tell them Gary sent you.
And go buy something.
They’re great people.
And that’s it.
I’ll see you next week.
I got a new video coming out for you every Friday for the Cooking Everything Outdoors show, tips video every Tuesday.
I’m going to be sneaking in product reviews from time to time.
I’ll see you guys later.

The post Honey Mustard Glazed Corned Beef appeared first on Cooking Outdoors.

Credit goes to Jim Minion for creating this method of Low and Slow charcoal fuel burning.

Eliminating continuous fuel stocking to a BBQ cook.

This method is very simplistic in its design yet extremely effective in it delivery.

(Closed Captioning available on this video)

For additional info: http://virtualweberbullet.com/fireup2.html

Video Transcript:
Presenter:  
So what is the Minion Method?
But before we start we need to give credit to Jim Minion.
He was the originator of the Minion Method.
In its most crudest form it is a pile of charcoal that you like with just a couple pieces of charcoal.
Why?
Well, what this does is gives you an extended burning time, up to 18 hours while being able to maintain a temperature of 225 to 250 degrees.
This method is very commonly used in our set smokers, vertical smokers, barrel smokers and even to Weber kettle.
As an example of this method we have here a pile of charcoal, maybe 40 coals.
You probably use a lot more than this.
You can also add woodchucks to this as you build your pile or added as the pile gets ignited and simply take 3 or 4 lit charcoal briquettes and place them on top, adjust your vents to regulate airflow and the briquettes slowly light the unlit briquettes beneath creating over time, a very slow and low burn.
Perfect for smoking.
This will allow you to easily cook overnight without having to get up and add fuel to the fire.
Quoting Jim Minion, “It’s easier to start with just a few hot coals and bring the cooker up to 225 to 250 degrees Fahrenheit than it is to start with a red-hot cooker and fight to bring it down to 225 to 250 degrees Fahrenheit.
And that in its most basic form is the Minion Method.
Hey, that’s it.
Thanks for watching.
This is Gary House with Cooking Everything Outdoors show.
We’ll have new tips, tricks or technique for you every Tuesday.

The post What is the Minion Method? appeared first on Cooking Outdoors.

Superbowl Sunday Recipe!

This delicious Super Bowl recipe will have your guests praising your culinary skills! Chicken Cordon Bleu wrapped in bacon, fried onions and smoked to perfection.

(Closed Captioning available on this video)

Smoked Bacon Wrapped Chicken Cordon Bleu

 

Author: Cooking-Outdoors.com / Gary House

Nutrition Information

• Serves: 4

• Serving size: 4
• Calories: 393

• Fat: 22 g
• Saturated fat: 7.7 g
• Carbohydrates: 4 g
• Sugar: 0.3 g
• Sodium: 842.7 mg
• Fiber: 0.74 g
• Protein: 43 g
• Cholesterol: 163.3 mg

Recipe type: BBQ

Cuisine: American

Prep time:  20 mins

Cook time:  90 mins

Total time:  1 hour 50 mins

Print

Chicken Cordon Bleu wrapped in bacon, fried onions and smoked to perfection. http://youtu.be/bS_t26V38NU

Ingredients

• 2 Skinless boneless chicken breast, cut into half and pounded thinly
• 1 Egg , beaten
• 16 Bacon slices, thick cut
• 8 Ham slices (apple wood smoked ham used)
• 1 Cup (16 tbs) Fried onion flakes
• 4 Large, thick slices Provolone cheese slices
• Rainbow peppercorns, to taste

Instructions

1. Prepare the smoker.
2. On a flat surface, place one half of the flattened chicken breast, place two pieces of smoked ham on it and arrange a piece of provolone cheese in the center.
3. Sprinkle with pepper and roll the chicken breast as shown in the video.
4. Dip each roll in the beaten egg and then in the fried onions to coat evenly.
5. Prepare a weave with the bacon slices and place the chicken roll in the center. Neatly wrap the bacon slices around the chicken and secure with a toothpick. Repeat with the remaining chicken breast and create 3 more rolls.
6. You can sprinkle the remaining onion on top.
7. Place them in the smoker at 225 degrees.
8. It might take anywhere between 30 minutes to 90 minutes depending upon the thickness of the chicken.
9. The chicken is ready when the internal temperature reaches 165 degrees.
10. Serve hot for Superbowl Sunday!

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Video Transcript:
Presenter:
Do you like chicken cordon bleu?
Or how about smoked bacon wrapped chicken cordon bleu for Super Bowl?
That’s right, Super Bowl Sunday, chicken cordon bleu on the Cooking Everything Outdoors show.
Gary House with the outdoor cook Cooking Everything Outdoors show, I hope you try this at home.
Now, this isn’t a traditional chicken cordon bleu.
It’s just my version, something I like to do.
And of course, the star’s going to be chicken breast and this is two breasts, which I have cut in half and pounded out thinly.
We’ll need one egg.
Some nice thick cut bacon.
You’ll need 3 to 4 slices for each.
This is honey… no, excuse me, applewood smoked natural ham.
I have some wonderful fried onion crisp pieces.
I have some nice thick slices of provolone, traditionally it’s Swiss, but I like the provolone in mine.
No salt whatsoever.
There’s enough in the bacon and ham.
And then I’ll be using some fresh ground black… or actually, these are rainbow peppercorns which I prefer.
Now is a good time to fire up the smoker before we start building our chicken cordon bleus.
So let’s put this together.
We’re going to do multiple steps here.
Take your a thin chicken breast and you want to just put a couple slices of ham in there.
And a good solid piece of your provolone.
And then I will sprinkle a little bit of pepper on the inside here.
And then basically what we want to do is to roll this up and like a cube or a ball.
Each one’s going to be a little bit different because of the size of the breasts and how you skillfully cut this.
But this is as simple as the filling kits.
So now we want to coat the outside of our chicken breasts with the fried onion pieces.
And I’m just going to use a little bit of egg, the whole egg as a binder.
Nothing fancy, nothing amazing.
So we’ll have that ready.
And we’re also going to have our bacon ready.
Now, you know, these are pretty small so we could probably get away with just 2 weaved bacon, but I’m going to, you know, kind of… it’s a Super Bowl and it’s kind of a big thing, so I want to make these as delightful as possible.
So how are we going to do this?
We’re going to take one of our chicken breasts.
Have your onion pieces ready.
And basically, I just want to give this a coat on the top and then I want to get my chicken breast top good and coated.
And then I want to place that on my bacon weave.
And then we’re going to close this up.
Pinning is optional with a toothpick.
But I think I’m going to be in pretty good shape or not, and that is what we’re looking for.
Okay, let’s do this one more time.
We’re going to dip it in our egg wash.
We’re going to dip it in our onion.
And we’re going to put it on our bacon weave.
And then we’re just going to wrap all this up.
So I’ve four made, one was requested with no bacon.
So that’s where we’re at on that.
Now, if you have a little bit of leftover fried onion pieces, go ahead and sprinkle that on top of the bacon and everything.
It’s just going to add more flavor to it.
You know, it’s not going to stay crisp because there’s going to be a lot of oil and grease that’s going to be absorbed in these.
But we’re looking for that flavor of the onion.
Let’s get these in the smoker.
So get your smoker up to 225 degrees.
This is also a good time to run a remote thermometer cable through your smoker so you can insert it into your chicken.
Now, how long will this take?
It depends on the thickness of your chicken.
It could take anywhere from 30 minutes to an hour and a half honestly.
You just have to cook it until it reaches 165 degrees internal temperature.
Alright.
Let’s get our chicken breast on there.
I did like to get some of this [inaudible]
Now, obviously, the one without any bacon’s going to cook a lot faster than the other ones.
Okay, these have been in here exactly an hour and a half.
They’ve reached an internal temperature of 165 degrees.
I pulled off the smaller piece earlier because that got done.
It’s quicker.
But you got to take a look at this.
Look at that.
Those look fantastic.
I’m just going to bare-hand these.
Oh my Gosh, look at that color.
Let’s cut one open and see how we did.
Hopefully, mine is not too dull, that crunchy onion top and the gooey…
Wow.
Look at that.
That gooey cheese is just to die for.
Alright.
Well, there you have it, my bacon wrapped chicken cordon bleu smoked in the Camp Chef 18 inch Smoke Vault for Super Bowl Sunday.
Oozy, gooey, crispy, rich bacon flavor… I mean this is to die for.
Let’s give this a try.
I got to tell you the chicken is so tender and it’s moist.
And you know what it’s like when it’s got bacon grease dripping over it.
The bacon’s just super accentuated by the smoke and a crispy onion on the top really makes it just pop.
You get a little bit of the cheese flavor.
I imagine the deeper I cut into that, the more cheese I’m going to get in the ham, I’m going to get out of that.
Man, this is a win.
Super Bowl knockout, man.
Give this a try.
I’ll see you when I see you.

The post Smoked Bacon Wrapped Chicken Cordon Bleu appeared first on Cooking Outdoors.

Extend your charcoal smoking/grilling time by using a Charcoal Smoking Snake.

You can cook for over 10 hours without adding charcoal or smoking wood chunks to grill brisket, roasts, hams, and other large cuts of meat on your charcoal grill.

(Closed Captioning available on this video)

Video Transcript:
Presenter:
What’s a charcoal smoking snake?
It’s how you can get an extended cooking smoke time with your charcoal grill.
Simply dump out some charcoal and start making a single line, then a doublewide line around the perimeter.
And then double it up.
We’re going too wide and too high.
I’m only going halfway around the grill.
I’m going to use some hickory smoking chunks.
Get some briquettes lit and put them on the end of your charcoal smoking snake.
Apply some wood chunks at intervals on top of your snake.
Yes, these chunks are way too big, but it’s all I had.
Try to find something at least half the size.
Put your grate on, covered up and start cooking.
Here we’re at 1 hour.
Holding at a steady 250 degrees, of course, this is adjustable by opening and closing your dampers.
Once this gets going, it’s slow and steady through the whole cooking process.
And here we’re at 2 hours, 3 hours, 4 hours, 5 hours, and 6 hours, not once did we add charcoal.
So the next time you have an extended cook or smoke, give the charcoal smoking snake a try.
Hey, that’s it.
Thanks for watching.
This is Gary House with Cooking Everything Outdoor show.
We’ll have new tips, tricks or technique for you every Tuesday.

The post Charcoal Smoking Snake Video appeared first on Cooking Outdoors.

Tailgating or Homegating has begun! It's football season, pregames are over and the big boys are on the field! I personally can't decide what is better, the games or the food. Good thing I/we get to have both and seeing how I don't talk sports on this website, we'll stick to talking about the great food that we can have for your next Tailgate or Homegate party. If you remember, last year I brought you a touchdown of Delicious Hot Dog recipes to try out, seems they were quite popular so this year I am kicking it up just a notch with my Open Faced Smoked Sausage Sandwiches for game day.

I was fortunate enough to find a local butcher shop that has an enormous selection of handmade sausages where I live, so I selected four of the 35 different types they make: Authentic Portuguese Linguica, Buffalo Wing Brats, Sun Dried Tomato with Mozzarella & Parsley and a Chicken Habanaro Basil Sausage to make these Open Faced Smoked Sausage Sandwiches for you. If your in the Modesto, Ca area stop by and visit the fine folks at Chopping Block Butcher Shop and Deli to sample their selection. (They have no idea I am doing this)
This recipe is a two step process: 1st you smoke the sausages then on game day you grill them. You could do this in one day but why? The idea here is to have them ready for game day (Smoked) and then throw those smokey sausages on the grill to heat and crisp up, then add your condiments to finish.

These sandwiches start off with smoke, they didn't need to be smoked but that is what I decided to do using my 18″ Camp Chef Smoke Vault. You can just place your sausages directly on the grate or smoke them hanging as I did with some hooks. A heavy smoke flavor is not what I was looking for, I wanted a subtle smoke flavor to cook my sausages, so I choose an Apple wood smoking chip to make this happen. You could pair each sausage up with a unique smoking wood if you choose and many of the more experienced smokers out there will tell you to do so but I always like to keep things simple.
I smoked these at 185° F for about three hours until they reached an internal temperature of 155° F.

Immediately after they were done smoking I placed them into a water bath for a few minutes to stop the cooking process and keep them plump.

Game day grill time!
I choose to butterfly my sausages, yes you could argue that all of those incredible juices would just run out over the grill grates but I didn't find that to the case. Besides I wanted to have that grilled bite to my sausages that only comes from grilling. I fired up my faithful Camp Chef Big Gas Grill with the Grill Box accessory (perfect for Tailgating or Homegating) and preheated the grill box to 350° F before placing the sausages on the grill. Cook for about 5 minutes then flip them over for 5 more, that should get them nice and hot.

Melt some butter and spread on some Hoagie buns to toast.
Serve up with your favorite condiments or use the ones I created for these Open Faced Smoked Sausage Sandwiches:

Buffalo Wing Brats with Cool Ranch Cucumber Sauce

Buffalo Wing Brats – smoked, butterflied and grilled
2 tbs diced cucumber
2 tbs diced red onion
3 dashes Cholula Chili Lime hot sauce
4 tbs ranch dressing
1/8 tsp cracked black pepper
Mix all ingredients together and serve
Makes enough for 4 sandwiches

 Sun Dried Tomato Sausage with Sauteed Leeks, Mushrooms and Garlic

Sun-dried Tomato with Mozzarella & Parsley – smoked, butterflied and grilled
1 leek, base roots and green stems removed, washed and thin sliced
3 Crimini mushrooms, sliced
4 cloves garlic, minced
1 tbs butter
4 tbs marinara sauce to spread on bun
Melt butter, add leeks and mushrooms, sprinkle with salt, saute until both are soft, add garlic cook for a minute longer and serve.
Makes enough for 4 sandwiches

Chicken Habanero Basil Sausage with Creamy Mango Salsa

Chicken Habanero Basil Sausage

1/2 mango diced

3 sweet mini peppers, seeded, diced

juice of 1/2 orange

juice of 1/2 lemon

4 tbs mayonnaise

2 tbs cilantro (save 1/2 for topping)

Mix all ingredients together and serve

Makes enough for 4 sandwiches

Linguica sausage with Cheese, Red Onion and stone ground mustard

Sometimes you just don't mess with perfection!

Potuguese Linguica Sausage

shredded cheddar cheese

thin sliced red onion

stone ground mustard

Football season is here, Tailgating is starting and Homegating is happening!

Enjoy!

The post Tailgate Recipes – Open Faced Smoked Sausage Sandwiches appeared first on Cooking Outdoors.

This is an article from one of our Guest Writers on Cooking-Outdoors.com – Devin Harper whose writings frequently appear on the Bradley Smoker blog

Attention grill meisters and backyard chefs!

If you want to continue to enjoy that savory food that comes only from your food smoker and avoid equipment failures and health hazards, then proper maintenance is a must.
There are all kinds of food smoker designs and models out there, so a one-size-fits-all maintenance strategy can’t really be used across the board.
Having said that, I’d like to offer a few cleaning tips and techniques that have worked well for me. I use an electric Bradley smoker, but many of these suggestions can certainly be applied to other types of smokers as well – propane, charcoal or digital.

Initial Seasoning

Before you start cooking away in your brand new smoker, it’s important to season it first to remove any impartial smells from your smoker. The smell of your factory-new food smoker isn’t necessarily how you want your food to taste. Basically, seasoning is an ongoing process. The more you smoke and cook in your smoker, the better tasting the foods will be.
To do this, quickly wipe down the inside parts of the smoker. Fill your drip bowl about half-full of water and open the damper on top of your unit. Preheat your smoker to 150°F. Add wood and let smoke fill the tower for one hour. Doing this will give you a chance to become more familiar with the unit, its controls and the smoking process. Moreover, the smoke will create somewhat of a protective surface that repels water and prevents rust.

Cleaning

All food smokers should be maintained and cleaned after each use. To clean your smoker, remove any internal parts that are easily accessible for cleaning and wash them off with a damp cloth. If they are stainless steel parts, clean them with dish soap or throw them in the dishwasher.
One of the easiest ways to clean your smoker racks is by removing them and using a stainless steel wire brush to clean off the rack and other parts. You can use baking soda and vinegar to help you remove sticky residue.

Remember, good smoke residue in the tower (seasoning) takes time to create. The more residue, the better! It only takes a couple of minutes to mess that up, so carefully consider the following:

• Do NOT immerse smoker in water. The quickest and easiest cleaning method is simply taking a damp towel and wiping away food particles and grease inside of your smoker. Grease build-up may cause a fire if neglected over time, so pay particular attention to that.

• Do NOT spray the inside of your smoker with appliance cleaner. Strong cleaners have a tendency to linger around in the inner parts of your unit and can contaminate your food. Remember, you want to leave that smoke or black residue on the tower walls for best food taste.

• Do NOT cover your racks with aluminum foil. This will seal the racks and can cause damage to your unit.

I've heard some say that it doesn't matter what your smoker looks like as long as the food tastes good, but a poorly maintained smoker can cause equipment failures and can be hazardous.
For food smokers that use charcoal, it's important to remove the ashes from the bottom of the grill. These ashes, if left for long periods of time, will trap oil and moisture and can lead to rust forming on the bottom of your unit. This may not apply to your food smoker.

In Summary

Cleaning and maintaining a food smoker is easy when it comes down to it. Following these suggestions will enable you to keep producing great-tasting food and enjoy your food smoker for a lifetime!

About the author: Devin Harper is a writer and smoked meat fanatic. He first got into food smoking in Juneau, AK where he caught and cooked his own salmon regularly. He’s an avid outdoorsman and specializes in wild game recipes that can be found on the Bradley Smoker blog.

The post Cleaning and maintaining a food smoker appeared first on Cooking Outdoors.

Homemade BBQ Sauce. Grilling, smoking or preparing BBQ, this recipe will work with all types of food. Pork, Chicken and Beef recipes will be enhanced when you make your own Homemade BBQ Sauce. This easy to follow recipe takes only a few hours to prepare. Simple ingredients packed with flavor and you can make it anywhere.

Homemade BBQ Sauce Recipe: http://www.cooking-outdoors.com/how-to-make-homemade-bbq-sauce.html

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What to do with all of that left over BBQ Pulled Pork? I know, I know, there is no left over BBQ Pulled Pork at your house. A 6lb Boston Butt smoked to 195° or so, gently pulled, sauced and slathered might not last long at your house but it goes along way at mine. In fact I make a habit of not saucing the Pulled Pork until I am going to eat it. This make for greater variety and experimentation when I get the craving to have some delicious BBQ Pulled Pork for breakfast, lunch or dinner. Scrambled eggs and Pulled Pork = Delicious, Pizza with Pulled Pork = Delicious, and today I decided to try it Teriyaki style with pineapple = Delicious.
First a plug for my favorite Teriyaki Sauce: Soy Vay Veri Veri Teriyaki Sauce from Soy Vay

Soy Vay found its start in humble beginnings back in 1980, at a potluck party in Humboldt County, California. On that fateful day, two friends, a Jewish boy and Chinese girl, came together over their love of food, Asian flavors, and secret family recipes with the idea to bottle the best tasting sauces possible, using only the finest ingredients around. No preservatives. No additives. No way.

I truly love this Teriyaki sauce! All natural, no preservatives, bursting with flavors and full of toasted sesame seeds. We use it exclusively – no that's not correct – additively is close to the truth.
Note: I have no relationship with Soy Vay. Though they are more than welcome to send me a few cases of sauce… just sayin!
I usually vacpac several portions of my Pulled Pork to make everything easier, servings for four work for us.
Four main ingredients: Pulled Pork, Soy Vay Teriyaki Sauce, Pineapple Rings and Buns.
This easy Pulled Pork Recipe requires all of 10 min to make or as long as it takes you to grill the pineapple rings, toast the buns and sauce the Pulled Pork!

Teriyaki Pulled Pork Sandwich

 

Author: Gary House

Recipe type: Sandwich

Prep time:  5 mins

Cook time:  5 mins

Total time:  10 mins

Print

Easy Teriyaki BBQ Pulled Pork Sandwich Recipe. Great for those leftovers!

Ingredients

• BBQ Pulled Pork
• Soy Vay Veri Veri Teriyaki Sauce
• Pine apple rings
• Buns

Instructions

1. Re-heat BBQ Pulled Pork.
2. Mix with Soy Vay Veri Veri Teriyaki Sauce.
3. Grill pineapple rings.
4. Toast buns.
5. Layers bun, pineapple ring, Teriyaki BBQ Pulled Pork then bun and serve!

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BBQ BBQ, Bacon Bacon, Ribs Ribs Ribs … Oh My!

If I was looking for the perfect Fathers Day meal, well this would be on the top of my list. With Fathers day being just a few days away I thought I would show you how to make BBQ Bacon Wrapped Ribs using my Homemade BBQ Sauce, Basic BBQ Rub and the Camp Chef Big Gas Grill.

Whenever you can combine Bacon, Ribs and BBQ into one delicious meal you have a winning BBQ recipe. You probably won't find this on too many restaurant menus either, so lets get cooking!

You will need a full rack of Saint Louis cut pork ribs and about a pound of medium to thin cut bacon. I use the Saint Louis cut pork ribs because they are trimmed to just the right size for wrapping in bacon, Baby Back ribs would work also but the Saint Louis cut is my choice every time. Stay clear of the thick cut bacon on this recipe as the thicker size doesn't cook all the way through to the crispy stage, I think this is important when you take that delicious first bite out of one of your BBQ Bacon Wrapped Ribs, you want a crunch before the tender moist rib meat. Layers of flavor and texture!

The first steps required to prepare the ribs are standard: wash, pat dry and remove the membrane. You have seen me do this many times so I won't bore you with the basic details again.

Step two will require some knife skills. We are going to remove every other bone from our rack of ribs, creating a double cut of meat on each side of a single rib. You will need a sharp knife and a bit of patience but I assure you it is very easy to do.

• Using a chefs knife cut along the edge of one bone at a slight angle to cut under the bone and cut completely through the meat.
• Then approach the other side of the bone and do the same thing, going back under the bone to remove as much meat as possible.
• Skip one bone and repeat the process.

You can see the removed bone in the above picture to get an idea of what I am referring to.

So if you have a 13 bone rack of ribs you will end up with 7 double cut ribs as pictured above. Each rib has one bone with double the amount of meat on each side of the rib bone.

Once your ribs are cut it is time to apply a basic binder, I prefer honey mustard, just a light coat is all you need. (It is easiest if you do this in a re-closeable plastic bag)

Apply your favorite rub or use my favorite: Steve Raichlen's Basic BBQ Rub Recipe

Once your ribs are properly seasoned, it is time to apply the magic power of the bacon.

The bacon will serve three purposes:

1. Act as a self baster so you don't have to foil the ribs.
2. Add an additional flavor profile.
3. Provide a delicious crisp bite to the ribs.

Wrap each rib with one or two pieces of bacon.

This is how I set up my Camp Chef Big Gas Grill for smoking. What you don't see in this picture but is absolutely critical is a drip pan under the grilling grate on the left. The bacon and ribs drip lots of grease and this will pool and flow along the bottom of the BBQ box, if it gets to hot or close to the burner on the right it can cause a fire.

I used a foil tray that I made out of aluminum foil, rolled up the sides and slide it under the grilling grate.

The foil on the right is to hold the smoking chips, I used cherry smoking chips for my BBQ.

The Camp Chef BBQ box sits on top of two 30,000 BTU burners, turn the burner on the right on and set it to low, the left burner remains off.

Your grill should look like this when you start smoking.

My Camp Chef Big Gas Grill holds at 250° F in this configuration with the right burner set to low.

Cherry chips were not soaked prior to using them.

The chips will start smoldering soon after you turn the burner on, check them every 30 minutes to replace as needed.

About 2 1/2 hours into the smoke. Bacon has crisped up and the meat is retracting from the ends of the bones – a good sign.

Because there is so much meat surround each bone I was able to easily take an internal temperature with my instant read thermometer. You are looking for a finished temperature of 185° to 195° F

I replaced the chips 3 times during the first 2 1/2 hours

At the 2 1/2 hour mark I started to sauce my ribs with my Homemade BBQ Sauce recipe.

3 1/4 hrs total cook time!

Compare that to a 6 hr rib cook with the traditional 3 – 2 – 1 method and you can see some time savings.

Enjoy!

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How could it be possible to improve on the pride you feel of placing a perfectly grilled meal on your table?

Making your own BBQ sauce!

This would be on the top of my list, goes hand in hand with “I built this”, a step closer to grilling perfection, a pinnacle of accomplishment. Why do I rate this so very high? Complacency, pure and simple, the marketing Mensa's  have corrupted our ability to deviate from the gabillions spent convincing you that the shiny, colorful bottle on the grocery store shelf is the best that can be had. Now, I am going to be among the first to tell you that those BBQ sauces are mighty darn good but very few of them fit my personal idea of perfect BBQ sauce, close to a traditional Kansas City style BBQ sauce. Yes, I am leaving out all of the other varieties of BBQ sauce that are available: Southern Carolina Mustard BBQ sauce, Chimichurri sauce, East Carolina BBQ sauce, Memphis BBQ sauce, Alabama White BBQ sauce and so on. It could take years to go through all of these (I am willing) and a small portion of your retirement fund to taste all of these, let alone make them.

Barbecue sauce (also abbreviated BBQ sauce) is a flavoring sauce used as a marinade, basting (cooking) or topping for meat cooked in the barbecue cooking style, including pork or beef ribs and chicken. It is a ubiquitous condiment and is used on many other foods as well.^[1]

The ingredients vary widely even within individual countries, but most include some variation on vinegar and/or tomato paste as a base, as well as liquid smoke, spices such as mustard and black pepper, and sweeteners such as sugar or molasses. The most common barbecue sauce in the United States is a commercialized Kansas City-style which uses tomato puree, corn syrup, molasses and vinegar and has a long shelf life. This style is less intense but similar to steak sauce, which is itself a direct relative of the ubiquitous British brown sauce. Other regional recipes elsewhere forgo the tomato sauce base in favor of a more penetrating vinegar-dominant marinade. http://en.wikipedia.org/wiki/Barbecue_sauce

I would like to share my personal Homemade BBQ sauce, closely resembling a Kansas City BBQ sauce, which is probably, though not arguably, the favorite everyday sauce out there.

Ingredient wise my homemade BBQ sauce recipe has 14 ingredients that add a unique flavor to the BBQ sauce recipe including: California Sun Dried Tomato Ketchup, Cholula Chipoltle Hot Sauce and Kona Brewing Company Koko Brown Ale. (Both the California Sun Dried Tomato Ketchup and the Cholula Chili Lime Hot Sauce were provided to me as samples.) I also use brown sugar, red onion, garlic, apple cider vinegar, Worcestershire sauce, honey mustard, paprika, sea salt, black pepper, celery seed and chili powder.

Just a quick note about the Traina Sun Dried Tomato Ketchup: This is one of the richest tomato ketchup's I have ever tried, bold tomato taste, beautiful dark rich color. I highly recommend it!

One decision you need to make ahead of time is how large do you want the onion pieces to be. I like to see mine in the sauce, so I just do a small dice and saute these down a bit. If you want a silky smooth BBQ sauce then mince the living daylights out of your onion and garlic before you saute away.

Equipment wise I am using the Camp Chef Big Gas Grill as my heat source and my Man Pans to cook the BBQ sauce in.

Using a med low heat I preheated my pan just for a couple of minutes, added some olive oil and sauteed my onions until they were translucent, then added my garlic.

Once my onions and garlic was ready I added the brown sugar, Sun Dried Tomato Ketchup and Koko Brown beer. Mix thoroughly and let simmer for several minutes.

Add the remaining ingredients, stirring completely and simmer for 30 minutes on low heat to thicken up.

Continue to reduce until your BBQ sauce reaches the consistency your prefer.

I was looking for a gravy texture in mine.

That is it! You just made you very own BBQ sauce!

Slap a label on it and pass it out to your friends and family – you will be a hero!

Perfect for Ribs, Chicken, Steak and Hamburgers!

Homemade BBQ Sauce

 

Author: Gary House

Recipe type: Sauce

Print

My Homemade BBQ Sauce Recipe!

Ingredients

• 1 red onion, small dice
• 3 cloves garlic, minced
• 2 cup brown sugar
• 2 cups California Sun Dried Tomato Ketchup
• ½ cup Kona Brewing Co. Koko Brown Ale
• ½ cup apple cider vinegar
• 1 tbs Worcestershire sauce
• 1 tsp honey mustard
• 2 tsp paprika
• 2 tsp sea salt
• 1 tsp coarse ground black pepper
• 3 dashes Cholula Chipoltle hot sauce
• ½ tsp celery seed
• 1 tsp chile powder
• 1 tbs olive oil

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Football tailgate recipes are available everywhere these days, I am guilty of throwing a few up from time to time and this is no exception. The big point I want to make here is the technique and not the recipe, though the recipe is pretty darn good if I do say so myself. You might remember the recipe from a previous post: Plank grilled stuffed jalapenos, a popular recipe in my grilling classes also. These jalapenos, stuffed with a cream cheese filling, spiced up with “Fire salt”, topped with bacon, smoked on a Cedar plank and very tasty, are one of those “You just can't eat one” snacks, perfect for the tailgate party. However, what do you do if you do not have a cedar plank handy? Smoke them with smoking chips, of course! I converted my Camp Chef Big Gas Grill into a smoke box, used some of my favorite smoking chips and grilled the stuffed jalapenos for the football ‘Homegate” game. “Homegating” is a new term that is floating around, that refers to tailgating at home or setting up the party before the football game, which is what most of us do. I noticed that the NFL is kicking this term off as well. Whether you Homegate or Tailgate, this recipe is perfect to share with your friends for some game time grilling!

The Camp Chef Big Gas Grill comes with two cooking grates; just remove one as I did, to add the smoking chips to the grill box. If you need the space for lots of food, move the chips to the middle of the grill box and put the grate back on. The chips are not in direct contact with the flames, there is no need to soak them, as this would just create steam instead of smoke. Smoking chip flavors to consider: Apple, Cherry, Pecan, or any light fruitwood will go nicely with this recipe.

Prepare your stuffed Jalapenos, my recipe is here: Cedar Plank Stuffed Jalapenos

I only used the left burner on my Camp Chef Big Gas Grill, set to medium/low and the chips started smoking within minutes. This is about two cups of dry Apple smoking chips placed in the bottom of the Camp Chef grill box. Close the lid to trap the smoke and start grilling! Clean up is a snap, just remove the grill grates, and dump out your ashes. Using smoking chips in your Camp Chef Big Gas Grill can open up a world of grilling opportunities. By adding smoke to your grilling recipes, you will replicate that rich smoky flavor that comes from low and slow BBQ techniques all from the convenience of a portable camp stove. A couple of words of caution when grilling with this technique – Always keep a fire extinguisher in the grilling areas and wait till your smoking chips are completely cold before disposing. I would be interested in hearing of any other Camp Chef Big Gas Grill tips or grilling tricks you might have tried.

Camp Chef is a Cooking-Outdoors sponsor, they provided the Big Gas Grill at no charge for review and recipe development and these techniques are my own.

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Jerky, in my house is a comfort food. I try to keep some available for those quick snacks my boys are always requesting. Originally I made my jerky in a dehydrator in the house, as I have shared before, not a favorable experience to Mrs Outdoor Cook. My new smoker of choice has been the Camp Chef Smoke Vault, a perfect choice for large quantities of beef jerky, smoked to perfection.

The 18″ Camp Chef Smoke Vault gives me plenty of rack space to add my jerky, plus adds the extra dimension of smoke that a normal dehydrator will not have. Temperature control is a snap, just set it to low and forget about it, a constant 200 degrees for as many hours as needed. If you want the temp lower, just open the vents or crack the door open a bit to adjust.

I like to add smoking chips to my jerky recipe for the first hour, adds great flavor and coloring (dark mahogany). Fruit woods are a good choice but stronger woods such as hickory and mesquite can be used also, just limit the exposure time so you do not overwhelm the flavor of the jerky your making.

These recipes are from my “100 Classic Jerky Recipes” cookbook.

A couple of additional tips I can offer:

• Place meat in the freezer for a hour to make slicing easier.
• Generally speaking, the leaner the meat, the better is your jerky. Remove all visible fat.
• For old fashioned jerky, cut strips along the grain.
• Keep your jerky strips as uniform in size as possible for even drying.
• Flank steak, skirt steak and London broil, are all good meat cuts for making jerky.

Hawaiian Jerky recipe

1 pound lean meat, thinly sliced
1 tsp salt
1 tsp ground ginger
1 tbs brown sugar
1/4 tsp pepper
1/8 tsp cayenne pepper
1 clove crushed garlic
1/4 c pineapple juice
1/4 c soy sauce
1 can crushed pineapple – optional
Cherry smoking chips

Combine all ingredients except meat in a 1 gal zip bag, mix well. Add meat, coating all pieces. Seal zip bag, removing as much air as possible. Refrigerate 6 – 12 hours.

Camp Chef Smoke vault set to low, add chips and smoke for 3 hours. You can use light or dark soy sauce for this jerky recipe. I used dark soy sauce.

Here is a quick and easy venison jerky recipe for all those deer hunters out there:

Venison Jerky

1 – 1/2 pds deer meat, 1/8 thick strips
1/2 tsp salt
1/3 tsp black pepper
1 tsp accent
1 tsp onion powder
1/4 Worcestershire sauce
1/4 c soy sauce

Combine all ingredients except meat in a 1 gal zip bag, mix well. Add meat, coating all pieces. Seal zip bag, removing as much air as possible. Refrigerate 6 – 12 hours.

Camp Chef Smoke vault set to low, add chips and smoke for 3 hours. You can use light or dark soy sauce for this jerky recipe.

Jerky is easy and tasty, you can make jerky from many types of meat including Turkey. It store well, tastes great and is extremely easy to make. Your local butcher or meat counter will be happy to slice your jerky meat for you if you ask, saving you even more time and many of the marinade ingredients are already in your pantry.

Give the Camp Chef Smoke Vault a try, it works great and produces amazing tasting smoked food in a small space with almost no effort.

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Just recently, one of my YouTube “Cooking Everything Outdoors” show fans asked me if you can bake a pizza on the Camp Chef 18″ Smoke Vault. Honestly, at the time I had no idea. Camp Chef claims that the Smoke Vault can reach 500° F, so that should be hot enough to make a decent pizza and there is nothing better than grilling pizza in my book so I decided to put the question to a test and see if the Smoke Vault could produce a quality grilled pizza. Or smoked pizza if you choose to crank up the smoked pizza taste profile.

My first step was to find a pizza stone that fit my 18″ Smoke Vault (note: if you have the 24 ” model any size stone should fit).

Removing all of the racks but one, I placed my rectangular pizza (12″ x 15″) stone on the remaining rack which resulted in a perfect fit.

I did place the rack on top of the side holders so my pizza stone would sit on the rack and not the holders.

Next I added water to the water tray, then I preheated the Smoke Vault for 15 minutes on the high setting with no chips in the chip tray.

When the Smoke Vault was heated properly I placed my first test pizza on the stone.

Pepperoni for the boys, of course! This was a full 12″ pizza. I should have rolled out a rectangular shaped pizza, oh well!

Pepperoni Pizza browning up nicely after 10 minutes. I decided to rotate the pizza at this time to even out the browning (back to front). Another 5 minutes in the Smoke Vault and it was done. I chose not to add any wood chips on this pizza, not sure how the boys would have liked it.

Next it was time for the Margarita pizza. No chips for the first ten minutes (no reason for the timing, just testing at this point).

Here is a good photo of the Pizza stone placement in the Camp Chef Smoke Vault.

Here the smoke chips have been added to pizza cook at 10 minutes to finish with a smoky taste. I used hickory chips from Two Trees Products “Best of the West” brand.

Margarita pizza cooked in the Camp Chef 18″ Smoke Vault.

After this first round of tests, I will say that the Camp Chef 18″ Smoke Vault can and does cook beautiful pizzas. The crusts were done, the ingredients were cooked through, all in about 15 minutes. My next run will be with full smoke and trying to cook multiple pizzas. As a final note, the boys loved the pepperoni pizza and our Margarita pizza had a subtle smokiness that could only get better.

Have you cooked pizzas in your Smoke Vault? Let me know how you do it!

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Over the past year, you may have noticed my joyful usage of certain products to enhance my grilling adventures. One of the great joys of doing what I do, is being the benefactor of many grilling/BBQ business asking me to try their products.

Last year I met the powers that are Two Trees Products (Peter and Alyda) at the National Hardware show in Las Vegas, Nevada. It is a monstrously huge show with hundreds of vendors displaying their products to the retailers of the world. They generously gave me their time and introduced me to their “Best of the West” line of charcoal and chips, plus a few other goodies.

Not long after our initial meeting, a large package of charcoal, smoking chips and assorted goodies arrived at my door. Since that time, you have seen me use Best of the West products in several of my videos and articles since that time. Well, I went through all they sent last year and guess what? Arriving at my door was another generous supply of their products!

I have been using Best of the West products for almost a year now and have been personally delighted with the quality of their products. The picture above is just a small sample of what they carry and I use. Their product has been a consistent performer for me, from the start, never-failing to produce a flavorful cook.

Their charcoal is top quality without a lot of residual waste left in the bag, you get your moneys worth. Best of the West smoking chips have performed perfectly every time, even with my attempts (read – errors) to hinder the process. I really like the plastic containers that the smoking chips come in and my wife quickly commandeer's them when they are empty.

So, going forward on year two with a new supply of charcoal and smoking chips, I wanted to say thank you to Peter and Alyda from Two Trees Products! You have a great product line and I hope everyone takes the time to visit them, try a few of their products and please, let me know what you think!

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