Recipes
Whether you're smoking low and slow or charcoal grilling, we have the recipe for you. From pork, chicken and beef to BBQ sauce and rubs, you're sure to find what you're looking for.
These BBQ Pork Belly Tacos with a spicy pineapple-pepper marinade are undeniably next level. Achiote paste adds an earthy, smoky flavor while the avocado crema lends a subtle balance to the acidic fruit and savory smoked pork flavor. They’re topped with coleslaw, pineapple chunks and fresh-squeezed...
These BBQ Pork Belly Tacos with a spicy pineapple-pepper marinade are undeniably next level. Achiote paste adds an earthy, smoky flavor while the avocado crema lends a subtle balance to the acidic fruit and savory smoked pork flavor. They’re topped with coleslaw, pineapple chunks and fresh-squeezed...
Much like the James E. Pepper distillery, this dish takes something traditional and gives it a modern update. Featuring chicken cooked two ways – smoked drumsticks and grilled chicken breasts – this Southern-inspired fried rice has everything you could ask for. The marinade is bursting with rich,...
Much like the James E. Pepper distillery, this dish takes something traditional and gives it a modern update. Featuring chicken cooked two ways – smoked drumsticks and grilled chicken breasts – this Southern-inspired fried rice has everything you could ask for. The marinade is bursting with rich,...
Chef Edward Lee’s recipe brings an Asian-inspired flavor profile with Maker’s Mark® soy ginger glaze and his secret ingredient, a hint of fish sauce, to these sweet and smoky chicken wings. They’re golden brown with a caramelized crust, drenched in a classic Alabama white sauce that’s creamy,...
Chef Edward Lee’s recipe brings an Asian-inspired flavor profile with Maker’s Mark® soy ginger glaze and his secret ingredient, a hint of fish sauce, to these sweet and smoky chicken wings. They’re golden brown with a caramelized crust, drenched in a classic Alabama white sauce that’s creamy,...
This recipe by Chef Edward Lee, using iconic Southern ingredients, is the last recipe for beef short ribs you’ll ever need. A simple salt and pepper rub and a slow smoke over competition blend wood is all it takes to bring out the unapologetically rich beef flavor. Bourbon peach glaze adds an extra...
This recipe by Chef Edward Lee, using iconic Southern ingredients, is the last recipe for beef short ribs you’ll ever need. A simple salt and pepper rub and a slow smoke over competition blend wood is all it takes to bring out the unapologetically rich beef flavor. Bourbon peach glaze adds an extra...
In this recipe, Chef Lee is putting his own elevated spin on a Jim Beam family tradition. The strong, meaty flavor of the double-cut pork chops holds its own and shines with sweet and smoky notes from hickory wood and Knob Creek® bourbon. Charred mushrooms, peppers and scallions add another element...
In this recipe, Chef Lee is putting his own elevated spin on a Jim Beam family tradition. The strong, meaty flavor of the double-cut pork chops holds its own and shines with sweet and smoky notes from hickory wood and Knob Creek® bourbon. Charred mushrooms, peppers and scallions add another element...
This Smoked Cajun Turkey is generously seasoned with a spicy rub with cayenne powder and smoked paprika. It’s brined to retain juices and smoked with apple wood to infuse the tender white meat with wood-fired flavor. You could reserve this recipe for your holiday bird, but you’ll want to eat this...
This Smoked Cajun Turkey is generously seasoned with a spicy rub with cayenne powder and smoked paprika. It’s brined to retain juices and smoked with apple wood to infuse the tender white meat with wood-fired flavor. You could reserve this recipe for your holiday bird, but you’ll want to eat this...
This Smoked Prime Rib begins with garlic cloves and rosemary sprigs pressed down into a plump rib roast, followed by a dry rub. Wood-smoked flavor and spices permeate the flavorful beef to form an impressive garlic and herb crust. It’s the ultimate meal for a special occasion.
This Smoked Prime Rib begins with garlic cloves and rosemary sprigs pressed down into a plump rib roast, followed by a dry rub. Wood-smoked flavor and spices permeate the flavorful beef to form an impressive garlic and herb crust. It’s the ultimate meal for a special occasion.
<p>Brushed with Dijon mustard, rubbed with barbeque spices and cooked for 8 hours, this Smoked Pork Shoulder is tender and juicy. Mop sauce, with a dash of hot sauce, keeps the meat moist and subtly increases the spice index. Shred it for sandwiches or serve as a main dish with cole slaw and a...
<p>Brushed with Dijon mustard, rubbed with barbeque spices and cooked for 8 hours, this Smoked Pork Shoulder is tender and juicy. Mop sauce, with a dash of hot sauce, keeps the meat moist and subtly increases the spice index. Shred it for sandwiches or serve as a main dish with cole slaw and a...
These Dry Rubbed Smoked Wings are bold, smoky and bursting with flavor. After brining, the dry rub brings an entirely new flavor profile to your wings. Sugar adds a bit of sweetness while the guajillo powder enhances with mild to medium heat and a hint of berry flavor. And, of course, your smoker...
These Dry Rubbed Smoked Wings are bold, smoky and bursting with flavor. After brining, the dry rub brings an entirely new flavor profile to your wings. Sugar adds a bit of sweetness while the guajillo powder enhances with mild to medium heat and a hint of berry flavor. And, of course, your smoker...
