There’s a reason Dr. Pepper is a favorite of so many people, and that’s the unmistakably unique flavor. And if there’s one thing that’s at the top of the list of ‘que fans it’s flavor. We’re always in search of ways to pull more flavor out of the meats we smoke, get the right balance […]

read full story of "Dr. Pepper BBQ Sauce"

It’s summertime again, and that means barbecue time! One of the primary, time-honored standards of ‘que is the rack of ribs, and the 3-2-1 method is a popular way to make them come out tender and full of flavor. It means you smoke the meat for three hours on low heat, cook it wrapped for […]

read full story of "3-2-1 Dr. Pepper Ribs"

When it comes to beef, cue has a triple-crown. Prime rib and brisket are the first two jewels. The third is tri-tip. It’s a small, triangular muscle, cut from the bottom sirloin. Size-wise it’s somewhere between a big steak and a small roast. It’s typically sliced thin once finished, similar to prime rib, and unless […]

read full story of "Tri-Tip On A Traeger"

It’s not on the grill or the smoker, but this time of year (football season) colder weather and not wanting to miss the game occasionally call for other kinds of cooking. Don’t worry, it still involves meat. This is my variation on the classic cheese steak sandwich, with a few ingredient changes from a traditional […]

read full story of "Arkie Cheese Steak Sandwich"

Even the manliest pitmaster has to have desert now and then. And here in the South, few deserts are more popular in the summer than the orange creamsickle. All the best of orange sherbet and vanilla ice cream put together on a stick and just made for dripping down the hands and chins of grubby […]

read full story of "Orange Creamsickle Cake"

I wanted some variety for dinner, so I decided to do some drumsticks and country style pork ribs. Why don’t I ever seem to do actual ribs? Well, I have, I just haven’t documented it yet. Anyway, there was no rub involved this time, but I did put both meats in foil pans with some […]

read full story of "Legs And Ribs (With Gas)"

There always seems to be one. Whenever you grill burgers, it never fails. There’s one straggler than makes its way into the fridge because nobody can seem to cram any more food down their gullet after two burgers, at least one hot dog, chips and dip, fries and/or tots and/or onion rings, and no telling […]

read full story of "“Recycler” Patty Melt"

This one is probably a bit healthier than most of the entries here. Start out with a zucchini squash, a yellow squash, a red onion, grape tomatoes, and bell pepper. I got an assortment of red, green and yellow bell peppers a little smaller than the size of my fist. Slice ’em all up, toss […]

read full story of "Chicken, Mushrooms And Vegetables"

For a family campout at the lake, I decided to take the portable charcoal smoker and this time, chicken was on the menu. Once again, I turned to Kingsford’s Hickory briquettes in addition to actual hickory chunks to give the meat that irreplaceable smoky flavor. Using four filleted chicken breast halves, I added the BBQ […]

read full story of "Smoked BBQ Chicken"

For today’s entry, there’s a new piece of equipment. For two upcoming camping trips, I want to be able to smoke something, anything, for dinner one night while we’re there, but all the campsites have are fire pits and those grills that are so wide open and shallow that you can only grill things on them […]

read full story of "Country Style Pork Ribs"