Recipes

 Directions Rub meat with melted butter or olive oil. Season with Montreal Steak Seasoning. Smoke at 200˚F until internal temperature is 115˚F, 30-60 minutes depending on thickness. Sear steaks on a Grill Grate set on top of a wicked hot charcoal chimney for a minute per side to an internal temperature of 130˚F. Let rest for a few minutes before slicing.  Melt some salted  butter on top while you wait!

I developed this glaze for my Bacon Burgers that we almost won the 2014 World Food Championship/Bacon category with.  It's sweet, savory, spicy, baconney, and simply awesome.  On a whim, I tried it on my Thanksgiving ham and it blew me away!  Give it a try as a glaze on your Christmas ham.  Prepare your ham by slicing through the fat cap using a sharp knife every inch or so about 1/4" deep making a cross hatch or diamond pattern.  Add rub if you like, but I prefer not to.  Smoke your ham.  See my video here:  http://pitmasteriq.com/videos/cooking.  When the ham...

 Ingredients 2 lbs. sausage (I like Italian) 2 lbs. bacon (don't use thick slices; not all 2 lbs. will be needed) 9 good size jalapenos 8 oz. cream cheese 1 cup grated parmesan cheese sweet rub (low sodium, I like John Henry's Pecan Rub) kosher salt rubber gloves  Directions Clean 6 jalapenos of seeds and internal ribs in preparation for stuffing with cheese mixture. It is helpful to do this under running water with a fan blowing the fumes away. This will help save your sinus. Don't forget to wear rubber gloves; if you do, you'll remember next time you...

This is by far my favorite meatloaf or meatball recipe.  It works equally well for either, but the meatballs are always a big hit at parties.  And you won't believe the smoke ring you get on the meatloaf - it makes beautiful slices!    Ingredients 1 (13 oz.) can evaporated milk 3 lbs. ground beef (fresh ground Wagyu brisket is unbelievable!) 2 cup oats 2 eggs, slightly beaten 1 cup onion, chopped 1/2 teaspoon garlic powder 2 tablespoons Smokin' Guns Hot Rub Blues Hog BBQ sauce  Directions Heat the smoker to 250°F. In large bowl, mix together all ingredients except...

This is my chili recipe.  I adapted it from Mike Mill's as he presented it in Peace, Love and Barbecue.  I have entered it many contests and it usually draws a call, with a 2nd place being the highest finish so far.  I never make it the same way twice, but this is how I did it last time.  Ingredients 2 lbs. ground beef (or ground wagyu brisket!)1 cup chopped onion 2 TBS Smokin' Guns Hot 1 TBS Kosmos Cow Cover 1 TBS Slabs Beef 2 beef bouillon cubes 1 garlic cube 1.5 tsp cumin 1/2 tsp cracked black pepper...