“peach butcher paper”

This bright, well-balanced dish is a favorite of chef Edward Lee who helped us put this recipe together. A savory, bourbon-forward marinade helps to add flavor and tenderize the bone-in pork chops for several hours. Then the pork chops and ripe peaches hit the grill over a medium-high heat until finished,...

Our Peach Cobbler is baked over apple wood for a delicious smoked dessert you can make in an hour. Fresh peaches are sweetened with sugar and vanilla beans. A splash of lemon juice adds a refreshing tang. And buttermilk gives the batter a little extra depth of flavor. A true Southern classic, fresh...

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 and the guajillo powder enhances with mild to medium heat and a hint of berry flavor. And, of course, your smoker provides...

This Turkey Brine with brown sugar and lemon slices will add moisture and tenderness to your smoked turkey. Cinnamon sticks, black peppercorn and whole cloves combine for a pungent, strong and spicy flavor profile.

 According to SPICEography.com, cloves are native to the Maluku Islands...

This Southwestern Smoked Turkey is a fun and flavorful departure from the ordinary herb-laden, oven-roasted bird. The spicy compound butter does double duty as an injection and seasoning. The result is a juicy turkey with bold and bright flavors.

The Beef Clod is a large cut that comes from the shoulder area. It can be cooked whole, or separated into multiple cuts. We had our local butcher separate out the shoulder clod arm roast for this recipe, and we made a Texas style beef clod roast for French dip sandwiches. Since the beef clod does...