Brisket Chili

Few things go better with Chili than smoked brisket. I just started making this delicacy over the past year and thought of it when the family was tired of having stand-alone brisket for the 3rd day in a row…is it really possible to get tired of brisket :). Now that I know just how great […]

Dry Rub

As I’ve mentioned in other areas on my blog, my favorite store bought rub is Salt Lick Original Dry Rub. However, when I take the time to make homemade rub, I’m always pleased with the results. This rub recipe was found in a book by Southern Living (with contributing BBQ Pitmaster and Author, Troy Black). […]

Beer Can Chicken

We had several people over for a pre-Labor Day dinner and planned on brisket and pork ribs; however, one special request came from a dinner guest to include chicken. I recently read a fellow bloggers post, Griffin’s Grub, about Beer Can Chicken (BCC) and I decided to follow their awesome recipe using Dizzy Pig Swamp […]

Double Smoked Ham

This past Christmas, I decided we should do something different than our typical honey baked ham.  Years ago (before the Green Egg), I smoked a fully cooked ham and remember it being amazing. (Double smoked ham, sounds like the name of an old Clint Eastwood movie)  So, I decided I would give it a try […]

Smoked Baby Back Pork Ribs

I’ve been slow smoking for many years now; however, I’m fairly new to pork ribs. One thing I’ve found recently, I love smoking baby back ribs! The time to cook pork ribs vs. brisket or pork butt is at least half (on average: 4 hours vs. 8+ for a pork butt). I particularly like the […]

Carolina Pulled Pork on Big Green Egg

Pulled Pork has to be one of the most highly contested types of barbeque.  All over the Southeastern US, pulled pork is prepared differently.  The main difference seems to be the sauce.  I was raised on Carolina Style pulled pork, which uses a vinegar based sauce.  The best pulled pork comes from the cut called, […]

Smoking Brisket on the Green Egg

I’ve read so many differing opinions on on how to smoke a brisket and I just can’t resist providing my opinion and advice. Picking out your brisket I prefer to buy super trimmed, which still provides a needed layer of fat, but not too much. Weight of the meat depends on how many people you […]