Rosemary Lemon is an out of this world flavor combination that works really well on both seafood and poultry. For this Rosemary Lemon Shrimp Skewers recipe, the rosemary serves as both a source of herbaceous smoke flavor, an herb in the marinade, as well as the actual...
Cobbler is one of my favorite desserts to make on the grill Cobbler is super easy and the same cast iron pan you use for cooking makes for a great presentation when serving on the table. Cooking in cast iron lends itself to a great cooking experience as you can easily...
A lotta bologna In North Carolina, bologna is called “Preacher’s Steak” and in Mississippi, it is called “Mississippi Rib eye”. Most people don’t know that it is actually a smoked sausage, and the name originates from Bologna, Italy where the American...
Beef short ribs for the win No offense to pork ribs, but when you are really hungry, a beef short rib, fully of mouthfuls of meaty goodness on the bone, is really what you want. These ribs are braised in one of my favorite cocktails, bourbon and coke, so you can pour...
Fourth of July is around the corner and we are in the midst of grilling season—though we know it is always grilling season if you love to grill! Because you can’t kick off summer with any ordinary burger, I introduce the “red, white and blue” burger! This special...
The key to cooking your jerky in the Pit Barrel is to start with a small, controlled fire and to keep an eye on your jerky to make sure it is not cooking too quickly. Expect a cook time of between 2-3 hours, adding charcoal as needed to maintain the fire but never...
I really love Sriracha on anything, so I was excited to use it as a glaze on these chicken wings mixed with BBQ sauce. I’ve been playing on my new Pit Barrel Cooker with tasty results. My first cook I did ribs, and my second cook I chose to cook Sriracha BBQ...
Try My New All Purpose BBQ Rub!
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