“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,...
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,...
You haven’t truly lived until you’ve cooked a whole packer Smoked Brisket in your own backyard. Our brisket is injected with beef broth, coated in a homemade red pepper flake dry rub and spritzed with apple cider vinegar every hour on the hour. Then, we wrapped it in butcher paper and cooked it...
You haven’t truly lived until you’ve cooked a whole packer Smoked Brisket in your own backyard. Our brisket is injected with beef broth, coated in a homemade red pepper flake dry rub and spritzed with apple cider vinegar every hour on the hour. Then, we wrapped it in butcher paper and cooked it...
If good things take time, it doesn’t get much better than this Smoked Pork Butt. Rubbed with mouthwatering flavors like brown sugar, hot paprika, onion and garlic, it’s smoked all day over oak and apple wood for pull-apart goodness and a classically crispy bark. Sweet and savory with a spicy edge,...
If good things take time, it doesn’t get much better than this Smoked Pork Butt. Rubbed with mouthwatering flavors like brown sugar, hot paprika, onion and garlic, it’s smoked all day over oak and apple wood for pull-apart goodness and a classically crispy bark. Sweet and savory with a spicy edge,...
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...
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...
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 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.
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...
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...
