Grilled Jalapeno Poppers

Grilled Jalapeno Poppers Ingredients: 2   12oz Sirloin Steaks cut into bite size chunks 1 dozen whole jalapeno peppers 1lb thin sliced bacon 8oz cream cheese 4oz Worcestershire Sauce 4oz Italian Dressing 2oz Soy Sauce 3 TBS BBQ dry rub Directions: Season the Sirloin chunks with Salt, Pepper, and Granulated Garlic on both sides; then place in a gallon size zip top storage bag. Next pour in Worcestershire, Soy Sauce, and Italian Dressing. Move the pieces of steak around so that everything is covered, and place the bag in the refrigerator for 1-2 hours. While the meat is marinating, split the …

Cream Cheese Pound Cake

New Year, new classic recipe to start off this year. Nothing beats a REAL pound cake, complete with butter, sugar, eggs, flour and vanilla extract. I made this classic cream cheese pound cake for dessert tonight and the question asked was “Why is it called pound cake?” Well, I thought it might be because it weighs a good pound or two when it is baked or could it be I weigh a good pound more after eating it! However, history states the name originated in Europe because you used one pound each of butter, sugar, flour and eggs. Now that would …

Honey Smoked Ham

The ham I use for this recipe is a Spiral Sliced Smoked Ham.  You can find these everywhere during the Holidays, and they cost around $1.99 per lb.  I buy the shank portion because the bone is great for making a big pot of beans after the holidays; but the butt portion is just as good for serving. These hams are precooked; if you notice the directions it simply says to reheat the ham in an oven for several hours until it reaches an internal temp of 140 degrees.  It is perfectly fine to reheat it this way, but if …

Cranberry White Chocolate Coconut Orange Cookies

  Common knowledge states there are four seasons, fall, winter, spring and summer, but I disagree there are five seasons and “baking season” is my favorite. Who can resist a new recipe this time of the year? My white chocolate cranberry, orange, coconut cookies are a big favorite around the holidays. The colors are festive and the taste is divine. Nothing makes the kitchen smell better than the blending of toasted coconut and orange in a cookie baking. At this point you are probably thinking “Oh no not another hard cookie recipe, I don’t have the time or energy!” These …

Bee Prepared: Sting-Kill’s Tailgate Top 5

Buzzz: Bee Prepared for football season with our top 5 tailgate must-haves! 5. Honey Beer No tailgate is complete without your favorite brew. Grab a case of Honey Brown and head to the parking lot. Share with your friends…maybe. 4.  Rain or Shine Canopy Chair Don’t let the weather sideline your pregame.  This chair is ready to brave the elements… if you are. 3. Black Stone Pizza Oven Go for grilling gold at your next tailgate with this portable pizza oven.  Everything is better on pizza – pulled pork, anyone? 2.  Killer Hogs The BBQ Rub and Sauce  Up your BBQ game …

BBQ Bologna

Don’t let the name fool you. Some people are a little hesitant to try this stuff, but I promise you it’s a real crowd please and not just in the South! BBQ Bologna is probably the easiest meat you can possibly cook on a smoker.  This recipe is done with a smaller chunk of bologna versus the traditional “whole stick” that we do at events.  It’s scaled down, so that anyone at home can easily throw a chunk on the pit. There’s really no wrong way to make BBQ bologna.  I like to score the outside in a diamond shape …

Jerk Chicken

If you’ve never had Jerk Chicken, it’s a sweet and spicy Caribbean chicken dish that is popular in Jamaica. I spent a week in Negril a few years back and I couldn’t get enough of it. It’s gooood. Don’t let the heat fool you in this dish, even though it’s considerably spicy, the sweet flavors balance out the heat. What makes traditional jerk chicken unique is the spices used in the marinade. You don’t season your chicken any other way before grilling; just letting it soak up the flavor. The marinade is a combination of pimento berries – what we …

Grilling Flat Iron Steaks

The flat iron steak comes from the shoulder area of the cow. It’s the meat from the top blade roast inside the curve of the blade bone. You may see it called “top blade steak”, “patio steak”, or simply “top blade roast”. The flat iron is a tender cut of beef, and it cooks very evenly due to its flat, uniform shape. That’s where the name “flat iron” comes from…it looks like an old timey iron. The method for cooking this cut of beef is pretty simple: Apply a generous coating of salt, black pepper, and garlic. The base layer …

Smoked Pork Belly

For a while now, I’ve wanted to do a pork belly on my backyard smoker. The only time I get true bacon is off a whole hog, and I wanted to duplicate that “whole hog” style bacon on a smaller scale – something anyone can do. So I went and bought myself a case of pork bellies earlier this week. I had 5 bellies total, so I have some homemade, cured bacon in the works – and I’m going to share that too. But today it’s all about uncured, slow-smoked, melt-in-your-mouth goodness that is pork belly. The pork belly I …

Memorial Day Cookin’

Porter House Steak The Porter House is a man’s steak if there ever was one. It’s basically two steaks in one the NY Strip on one side of the bone and the filet on the other.  The bone gives both cuts tremendous flavor and when cooked just right, you won’t find a better steak.  That’s why the Porter House demands the most money on restaurant menus. I like them about 1 ½” thick which weighs in around a whopping 24oz.  For you light weights you may want to stick to a petit filet or small ribeye but if you’re serious …

Pellet Smokin’

I’ve been experimenting with a new kind of smoker….well it’s not really new, but for a charcoal and wood man, it’s a little different. I’m talking about a pellet smoker. For those of you that don’t know, a pellet smoker is a cooker that runs off of compressed wood “pellets”. This type of grill has been around for a while, but now days I’m seeing more and more of them at BBQ competitions. How a pellet grill works is pretty simple. They all have a hopper that holds pellets. In the bottom of the hopper is an auger that moves …

Tired of Dry Barbeque?

When you’re grilling or smoking, moisture is crucial. The last thing you want is to dry out an expensive cut of meat, so to prevent this I use a baste.  I apply it with a mop about every hour on long cooks or at every turn when grilling over high heat. Use an inexpensive bbq mop and give the outside a quick “mopping” with the baste.  This prevents the outside from becoming dry and it also adds another layer of flavor to your finished product.  Here’s a recipe that I use in BBQ competitions: Championship BBQ Baste Recipe 1 cup …

How to build a fire for BBQ’n

Cooking over wood and coals produces the best barbeque, and knowing how to build the proper fire is very important.  There are all sorts of fire starter products, gas flame throwers, and other gimmicks on the market but all you really need to start the proper fire is three things. Charcoal Chimney:   Metal cylinder with a grate in the bottom designed to hold charcoal.  The coals burn from bottom to top and produce hot coals in about 15-20 minutes. Newspaper: placed in the bottom of the Charcoal Chimney. Produces the initial fire to light the bottom coals Fire Source: Used …

Seasoning a Brisket

When cooked right, brisket is probably my favorite KCBS competition meats. And this year, I’ve gotten my technique and flavors down. Landed in the top 10 pretty much every time I’ve cooked. It’s good stuff… But I had someone ask me this week how I season my brisket before putting it on the smoker. And I’m happy to share… After trimming I rinse it off and pat it dry with paper towel. Then I apply my first rub which is a combination of Kosher Salt, Coarse Ground Black Pepper, Granulated Garlic, Onion Powder, Dried Parsley, and Ground Oregano. This mixture goes on all sides and …

How To Smoke A Ham

I’ve been smoking hams like this for years and I have perfected my recipe so that this process is easy and produces the most delicious ham you will ever put in your mouth. When I first started smoking hams, I just did it for family and friends, but now I get requests from many different people to smoke a ham… people request the ham more than they do a smoked butt or beef brisket. If you have never smoked a ham before, don’t worry. Just follow this recipe and stick to the steps and you will have perfectly smoked ham …

Is your BBQ Safe?

  If you didn’t already know how important food safety was before this, you will today. Harmful or even dangerous bacteria is everywhere… from the meat packing plants to the grocery store to even inside your own fridge. But when you know what that it takes to keep your BBQ safe – both before and after cooking – you can eliminate the danger. When I purchase any meat from a grocery store or a butcher, I always remove it from the packaging and wash it under cold water first. This isn’t going to kill any bacteria, but it will remove …

No expensive equipment…just common sense

Do I need an expensive smoker to turn out Championship Quality BBQ? The answer is very simple….No you don’t. The key to cooking great BBQ starts with knowing how to properly use the equipment you have. Whether you own a 55 gallon drum or a top-of-the-line Old Hickory Pit, if you don’t know how to use it properly, you’re not going to get the best possible BBQ. For any smoker to work properly there’s a few things that you need to know: Every smoker will have some sort of fire box or fire pan. The designs differ greatly but they …

Sausage and Cheese Plate… a Memphis Tradition

If you’re looking for a quick appetizer that can be prepared on a smoker or grill, then this recipe is perfect for you. The Sausage and Cheese Plate is a staple at just about every BBQ joint in Memphis; it’s one of my favorite things to order when I’m in the mood for restaurant Q; and it goes perfect with a cold pitcher of beer. It’s also easy to prepare at home, so the next time you need a quick appetizer for any get-together, Here’s how to make it: 2lbs of fully cooked Polish Kielbasa smoked sausage 2oz The BBQ …