Bennie Kendrick’s done it again. His BBQ sweet pepper meatloaf recipe starts low-&-slow for an infusion of pure hardwood smoke. Then crank up the heat, add a ketchup glaze and slice up the wood-fired flavor.
Smoke it low, smoke it slow. Perfect pulled pork is worth the wait, and this versatile BBQ meat can be served any way you like.
We’re taking beef cheeks and using our simple 3-2-1 BBQ cooking method for fork tender, wood-fired flavor.
We’re rolling up a sausage BBQ fatty with cream cheese and jalapeños, wrapping it in a bacon weave, then glazing it with our Apricot BBQ Sauce. This salty, sweet and savory wood-fired classic is the pinnacle of pork perfection.
Dennis the Prescott’s Smoked Korean-Style Wings feature the four elements of perfect wood-fired wings – smoky, spicy, sweet and crunchy.
Amanda Haas’ BBQ Ribs and homemade BBQ Sauce are a straight-up, classic wood-fired rib recipe, that leaves you with sweet, sticky, fall-off-the-bone ribs.
Pinto bean recipes are as guarded as brisket recipes in Texas, perhaps more. These Texas Pinto Beans by Doug Scheiding are his original competition recipe, taking home first place multiple times. Fire up these frijoles with confidence at your next family get together or party.
These pulled pork sandwiches with homemade slaw by Dennis The Prescott are an absolute explosion of smoky, sweet, and savory wood-fired flavor.
Say hello to one shell of an appetizer. These oysters are topped with crispy breadcrumbs and garlic butter, grilled, and finished with pepper jack cheese and a drizzle of BBQ sauce.
Meaty BBQ pork short ribs get a nice, long, smoke sesh resulting in juicy, tender, wood-fired perfection.
For those once in a blue moon times when you do have leftover brisket, go with everyone’s childhood favorite and whip up a brisket grilled cheese on Texas toast.
Our famously easy 3-2-1 ribs recipe will make your rib game the envy of the neighborhood. This super simple recipe takes all the confusion out of making ribs without sacrificing any flavor. Start by smoking your ribs for 3 hours, then cook inside foil for 2 hours and finish by removing from foil and brushing on sauce for up to an hour.
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