SmokingPit's Menu

Cheese, Nuts Etc.
Menu

Pecan & Cherry Cold Smoked
Swiss Cheese & Pecans
Apple & Chipotle Seasoned

Cold smoking with a twist. In this recipe I use the A-MAZE-N-SMOKER cold smoke generator. Pecan and Cherry pellets mixed 50/50. The cheese and Pecans are seasoned in a Apple Chipotle BBQ bath by Sweetwater Spice Company. The cold smoked for 4 hours. The end result is some very tasty smoked Swiss & Pecans!

Hickory Cold Smoked
Deli Turkey, Cheese & Pecan Nuts

Another how to example of cold smoking with the new A-MAZE-N-SMOKER cold smoke generator. Hickory sawdust is burned releasing a nice thin blue smoke for 3 hours. In this recipe/how to demonstration we will cold smoke 1 lbs. Pecans, 2 lbs. Deli Pan roasted turkey, Gouda and Mozzarella string cheese. The end result is a bountiful assortment of quality smoked meats, cheeses and nuts.

Hickory Cold Smoked Cheese

Smoking cheese is a very easy and rewarding event. In this recipe I use the new A-MAZE-N-SMOKER cold smoke generator. Hickory sawdust is burned releasing a nice thin blue smoke for 3 hours. The end result is some very tasty smoked cheese that is still moist inside as it should be.

Pickled "Evil Eggs"
with Nectarine Cold Smoked Jalapeno's, Onion and Garlic.

Some say pickled eggs are just plain wrong! I say they are  great! If you are a pickled egg junky this is a savory set of recipes. One batch has Nectarine wood smoked Jalapenos, Habanera, red onion and garlic with some Liquid Smoke. The other batch is standard no heat. Both use Mad Hunky Meat rub. Getcha Some!

Pork
Menu

Trippel Beer Infused
Pulled Pork Chili

This is my signature chili dish and a great idea for the left over pulled pork you may have. The chili is loaded with sweet onions, tangy tomato's including fire roasted tomato's. The pork makes for the most tender chili meat one will encounter. This chili has the "TWANG THANG" going on with its flavor profile and has a rich hearty smell and flavor.

Peach Wood Smoked
Red Stag Bourbon Infused
Baby Back Ribs

This is an awesome rib flavor with a nice bourbon flavor.  It's basically the 3-2-1 method with a twist. In this recipe I use John Henry's bourbon rub. When I foil I use a bourbon, Cherry Dr.Pepper and honey mix. Then the magic begins. When the ribs are done they are coated  with a Bourbon BBQ sauce. Oh hell yeah!

Pecan & Cherry Smoked
Pork Spareribs Johnny Trigg's Method

This recipe is said to be very close to the method BBQ Pitmaster's Johnny Trigg uses in competition. It's basically the 3-2-1 method with a twist. In this recipe I use Bad Byron's Butt Rub to boot. The ribs are coated with rub then slow cooked 3 hours. The magic begins during the foiling process when margarine, brown sugar, honey and Tiger Sauce are added to create a tasty glaze. Then finish with your favorite BBQ sauce and cook 1 more hour.

Pecan & Cherry Smoked
Pork Baby Back Ribs

This was my best rib smoke so far. The Pecan and Cherry pellets mixed 50/50 put down a great smoke flavor. This recipe uses a modified 3-2-1 method that will produce high quality ribs that are "Oh So Tender". Done right, the meat will pull cleanly away from the bone with each bite without having it all fall of at once. The way it should be! Enjoy Myron Mixon's Jack's Old South Hickory dry rub.

Hickory Smoked Pork Spareribs

Tender, meaty and layers of flavor! Pork spareribs trimmed and coated with mustard and an Jack's Old South Hickory dry rub. Smoked low and slow for about 6 hours using the 3-2-1 method. The end result are tender flavorful ribs with the meat easily pulling away from the bone but not falling off. If it falls off it's over cooked. Enjoy a high quality rub from Myron Mixon of Jack's Old South and BBQ Pitmasters of TLC channel.

Hickory & Apple Smoked Baby Back Ribs

One of my favorites! Pork loin back ribs trimmed and coated with mustard and an amazing dry rub. Cooked low and slow for about 5 hours. The end result are tender flavorful ribs with the meat easily pulling away from the bone but not falling off. If it falls off it's over cooked.

Hickory Smoked
Apple Juice Injected Pork Butt's
(BBQ Pulled Pork)

This is another awesome pulled pork recipe of mine. This smoke does not require foiling and will produce a darker thicker bark. 2 to 4  7-8 lbs. pork butt's seasoned with Jack's Old South Hickory Rub, brown Sugar and some other seasonings over night then injected with Tree Top Apple Juice and slow cooked for 12 hours. Once pulled add a my BBQ sauce!

The Ultimate BBQ Pulled Pork Sandwich

I have always taken my cooking seriously and often over the top. Over the top doesn't come close to describing this BBQ pulled pork sandwich. Layers of flavor and texture starting with Pepper Jack, Slaw, Cherry Dr. Pepper injected pulled pork, red bell pepper, caramelized red onion and sautéed garlic, smoked pineapple rings, BBQ sauce, melted Mozzarella all on a Onion bun. Get your attention? Getcha some!

Pecan & Cherry Smoked
Cherry Dr. Pepper Injected Pork Butt's
(BBQ Pulled Pork)

This is my favorite pulled pork recipe that is a big hit with my family. 2 or 4  6-10 lbs. pork butt's seasoned over night then injected with Cherry Dr. Pepper and slow cooked for 12 hours on a Yoder YS640 smoker. Once the pork reaches 205 degrees its pulled from the smoker and sits for a bit so the juices redistribute. After sitting the pork is then pulled and plated up for an amazing meal. As a bonus I added a new tricked out BBQ sauce also containing Cherry Dr. Pepper, brown sugar and honey

Hickory & Apple Smoked Pork Butt's
(BBQ Pulled Pork)

Feed an army for little cash with this meal. 2 7 lbs. pork butt's seasoned over night then injected with Apple juice and slow cooked for 12 hours. Once the pork reaches temperature its pulled and set aside so the juices redistribute. After sitting the pork is then pulled and plated up for an amazing meal. Low carb!

Hickory Smoked
Chicken Parmesan Fatty

Smoke chicken breast, Prego pasta sauce, fresh garlic, Mozzarella and grated Parmesan cheese wrapped up inside a Sage & Maple sausage Fatty. This is an amazing fatty loaded with flavors. Seasoned with garlic powder, Jack's old South Rub and Sun Dried Tomato & Garlic Pesto Mix.

Hickory Smoked Deluxe Pizza Fatty

You can't go wrong with pizza or even better pizza in a fatty. The makings of a supreme or deluxe pizza including sautéed onions, green peppers and chopped garlic  along with pepperoni, Canadian bacon, sausage and  Mozzarella cheese all melded together in this great tasting fatty. The is a great tasting meal for the family.

Hickory Smoked Hawaiian
BBQ Pulled Pork Fatty

This is a great addition to a pulled pork feed or a great way to utilize left over pulled pork. Just sauce up the pork with my BBQ sauce mix , and throw i some pineapple chunks the wrap it all in a maple sausage roll. Smoked low and slow producing amazing layers of flavor. This recipe was smoked on a Louisiana WH-1320 Whole Hog cooker.

Mesquite Smoked Kung Pao
Chicken Stuffed Fatty

This fatty is to die for. Mesquite smoked and stuffed with Kung Pao chicken with chunks of pineapple, bell pepper, pecans and shallots. All this is wrapped in a payer of maple sausage and seasoned with Myron Mixon's Jack's Old South original dry rub and brown sugar. To top this drape 3 pineapple rings over the fatty and smoke it low and slow. Looks good doesn't it?

Maple Smoked Breakfast Fatty

You will love this fatty and it's not just for breakfast. It makes one hell of a dinner too. Maple sausage rolled up around a thick inner core of scrambled eggs, smoked bell peppers, Mozzarella cheese and 6 slices of smoked thick sliced  bacon. Smoke this fatty and enjoy the feast. Low carb!

Maple Smoked
Buffalo Chicken stuffed Fatty's

One of my favorites. Butter and Franks Red Hot make a tasty buffalo sauce that coats smoked chicken strips. The strips, smoked Jalapenos, smoked bell peppers, shallots and pecans are rolled up in maple sausage. The sausage roll is then mopped with buffalo sauce and coated in Jacks Old South Hickory rub made by famous Pitmaster and cast of Pitmaster BBQ, Myron Mixon. Low carb!

Hickory & Apple Smoked
Teriyaki Chicken stuffed Fatty's

This dish is a flavor explosion! Maple sausage rolled up around Teriyaki chicken, red & green bell peppers, broccoli, shallots and Pecans if you wish. Wrapped in a blanket of bacon, then cooked low and slow over hickory and apple wood until done. This is one amazing dish! Low carb!

Maple Smoked Honey Glazed Ham

This is a very easy to make and very tasty treat. Ham coated with mustard and a Sweet & Smokey dry rub and smoked low and slow @ 230 degrees. Near the end of the process the ham is mopped with a my honey glaze every 30 minutes building up a nice sweet sticky outer glaze. Low Carb!

Hickory Smoked
Cream Cheese & Chicken ABT's
(Atomic Buffalo Turds)

Fresh Jalapeno peppers cut in half and stuffed with green onion, cream cheese and a slice if chicken then all wrapped up in a piece of bacon. Shake on some seasoning then smoked low and slow. An ABT is like a popper but much more tasty. They won't last long. Low carb!

Mesquite Smoked
Cream Cheese & Little Smokie ABT's

Fresh Jalapeno peppers cut in half and stuffed with green onion, cream cheese and two little smokie sausages. If this isn't enough, it's wrapped up in a slice of bacon. Shake on some seasoning then smoked low and slow. An ABT is like a popper but much more tasty. This is a must try recipe. Low carb!

Hickory Smoked
Teriyaki Moink Balls

Moink Balls never last long! This recipe takes Moink Balls to the next level. Moink Balls are meatballs wrapped in bacon. This recipe is for a Teriyaki version with one chunk of Pineapple in the center of each Moink Ball. The Moink Balls are marinated in a Yoshidas and Pineapple juice marinade then wrapped with thin sliced bacon . They are then smoked low and slow @ 225 degrees on a Traeger Texas until done. you will find the flavor amazing!

Misc. Burgers
Menu

Hickory Smoked
Deluxe Pizza Colossal Burgers

Get ready to Rock some Bovine! This bad MAMBA-JAMBA is stuffed with Ragu pizza sauce, moist Mozzarella cheese, Canadian bacon, sautéed sweet onion and green bell peppers, bacon,  olives, pepperoni and pineapple. All the topping for a tasty deluxe pizza stuffed inside a big burger. This burger is not only awesome tasting its a hoot to make! Fun for the whole family. I held nothing back on this one!

Hickory Smoked
Colossal Hawaiian Burgers

Simply the best Colossal burger on this menu.  This bad boy is stuffed with BBQ pulled chicken with Sugar and cinnamon caramelized apples mixed in for an amazing BBQ flavor. I didn't stop there. Also inside are two layers of Mozzarella. The burgers are smoked low and slow with strips of thick sliced bacon on top. Once on the Keizer roll the burgers is topped with smoked pineapple rings and a pile of Coleslaw with smokes pineapple and pineapple juice mixed in. It's just too good not to make!

Hickory Smoked
Colossal Fair Burgers

Onion lovers this is it! The Colossal Fair Burger is a mix of ground beef, maple sausage and spices stuffed with smoked thick sliced bacon, cheddar cheese and Texas Sweet onions sautéed in gravy. Smoked low and slow over a Hickory wood or wood  pellet fire. Big, thick, juicy and yes sloppy the way a fair burger should be. Low carb!

Mesquite Smoked
Colossal Burgers

Looking to smoke some big juicy burgers?  If so, this recipe is for you! They just don't get any better. I have had folks tell me these are the best! What puts this burger over the top is the mix of ground beef and maple sausage, a center filled with smoked Gouda and Canadian bacon give this burger additional layers of flavor. Topped off with Myron Mixon's Jack's old South hickory rub, Jack Daniels Honey Dijon mustard and thin sliced bacon. Smoked low and slow producing amazing flavor. Low carb!

Beef
Menu

Hickory Smoked Mad Hunky Meatloaf

Your about to embark on a cook that will without a doubt be a crowd pleaser. This recipe is by far my best meatloaf recipe to date. It's the most tender, moist and flavorful meatloaf I have smoked. 7 1/2 lbs. of 80/20 ground Bovine (beef) mixed with eggs, Panko bread crumbs, crushed pork skins, Mad Hunky brine mix, garlic and fresh Vidalia Sweet onion. I held nothing back on this cook why should you. Getcha Some!

Smoked Rogue Texas Steak Chili
(Pecan & Cherry)

I always have a good time making this recipe. You will to if you follow my recipe by the book! 4 lbs of thick top round beef steak and 1 lbs. of ground beef seasoned and placed in a smoker with chopped onion, garlic, red & green bell peppers and tomatoes to slow smoke for hours for that smoky flavor. Then it all goes into a Crockpot with spices and Rogue Dead Guy Ale to slow cook all night. you will wake up to an amazing chili. Did I mention this recipe calls for a shot of double aged Jim beam?

Double Smoked Honey BBQ Beef
(Mesquite & Hickory)

BBQ beef fans, this is it! 3 beef roasts seasoned and slow smoked on a Yoder YS640 using Mesquite & Hickory to a juicy tender medium rare. The beef is then cooled. Once cooled its sliced thin and placed back in the smoker for additional smoke at very low temp. The meat is then placed in a Crockpot with my Honey BBQ sauce and slow cooked for 8 to 9 hours. The end result is a batch of BBQ beef that is sweet and tangy in flavor and extremely tender in texture. This is BBQ!

Hickory Smoked
Teriyaki Beef Jerky

Beef jerky is one of the first items allot of folks try when getting their feet wet in the smoking world. A great beef jerky recipe is most of the battle. The rest is maintaining a low 160 degrees while laying on a thin blue smoke. Let's not forget a nice lean cut of meat. This recipe is an amazing Teriyaki marinade, with crushed pineapple, garlic and the works. It's very easy to prepare and easy to produce great results.

Mesquite Smoked
Hawaiian Meatloaf

If you like a sweet & tangy BBQ flavor then you might consider smoking a Hawaiian Meatloaf as your next smoke. This recipe is sure to please your guests or family and is very easy to prepare and smoke. Maple sausage, ground beef mixed with Yoshida's, pineapple chunks and pineapple juice come together in a sweet and tangy Hawaiian meatloaf with a smooth smoky flavor.

Hickory Smoked Pulled BBQ Beef

BBQ beef fans will love this recipe. 3 beef roasts seasoned then injected with Au-Jus to add flavor and moisture as the beef is slowly smoked and brought up to pulling temperature. The beef is then pulled and placed in a Crockpot covered in my BBQ sauce and slow cooked in the sauce over night. The end result is a batch of BBQ beef that is sweet and tangy in flavor and extremely tender in texture. This smoke was done on a Traeger Texas. The flavor and texture of the beef was simply amazing!

Mesquite & Hickory Smoked Top Round Steak
with Spicy Sautéed Mushrooms & Shrimp

This is an excellent choice for the surf & turf lovers. 4 thick cut steaks from 2 London Broils. Seasoned with Rich's rub from Mad Hunky Meats then slow cooked for hours to keep the juices out and let enough smoke in for flavor. Cooked to temp then slathered in Big Moe's BBQ sauce and cooked to a glaze. When the steaks are done they are topped with Sautéed garlic, green onion, red crushed pepper, shrimp and Pi Pen's hot & spicy seasoning. Low carb!

Hickory Smoked Top Round Steak
with Spicy Crumbled Blue Cheese Sauce

If you like a thick steak and Blue cheese this recipe might just do it for you. This is one of my favorite ways to prepare steak. This steak is injected with Au-Jus for moist juicy results. I like them seasoned with a kick, thick, juicy and topped off with crumbled Blue Cheese smothered in a spicy bacon & blue cheese sauce. Got you attention yet?. Low carb!
 

Hickory & Apple Smoked
Beef Brisket

Briskets are known as one of the hardest cuts of mat to get right... This recipe and technique will take you to the next level well cooking Beef Brisket. This recipe explains what to look for when picking out your brisket so you have a leg up before you even get started preparing the cut of meat. Follow these instructions and you will be treated to a wonderful flavor packed smoked brisket that is sure to please. Low carb!

Mesquite Smoked
Sweet & Tangy Beef Ribs

If you need to feed a hunger for beef ribs, this is a simple 3-2-1 method that will produce ribs with a sweet and tangy smoky flavor without using sauce. The ribs are rubbed down with yellow mustard, Myron Mixon's Jack's Old South  Hickory dry rub, brown sugar and a dash of garlic powder. During smoking low and slow, they are misted with a apple juice, brown sugar & cinnamon mix. Low carb!

Hickory Smoked Roast Beef

It's hard to beat a juicy & tender smoked roast. This is one of my long standing recipes that is sure to please. A few premium cuts of beef, some spices and then add an injection. Smoke it low and slow and you will have a smoked mater piece! Low carb! Serve with slaw & cornbread.

Poultry
Menu

Hickory Smoked
Garlic Butter Injected
Whole Chicken

For those of you who love for tender juicy chicken, this recipe will do it for you. Whole chickens injected with a garlic butter sauce. The chicken is cooked low and slow producing amazing texture and flavor. Look at the color on those birds. Low carb!

Hickory Smoked
kung Pao Chicken
Stuffed Turkey

Purely a flavor explosion! Smoked turkey with each breast loaded with 1/2 lbs. of Kung Pao chicken. Then rubbed down with Jack's Old South Hickory dry rub and brown sugar. Smoke low and slow until the meat is fully cooked but tender and juicy! This is a new creation and is a new favorite of my family. Low carb!

Orange Marmalade Chipotle
BBQ Wings

This will most likely end up as my signature wings with its zesty flavor using my own Orange Marmalade Chipotle BBQ sauce made from scratch. Split chicken wings basted in melted butter then seasoned with onion powder, Mrs. Dash Garlic & Herb seasoning with Mrs. Dash Southwest Chipotle seasoning. Smoked low and slow @ 225 degrees. Mopped with my BBQ sauce to produce a tempting dark orange glaze. Sweet, zesty with just the right amount of garlic. They are so moist and tender! Very low in sodium as well.

Raspberry BBQ Smoked Hot Wings

This is a unique recipe using my own Raspberry BBQ sauce made from scratch. Split chicken wings basted in melted butter then seasoned with onion powder, Obie-Cue's Sweet Rub and Pig Pen's Hot & Spicy seasoning. Smoked low and slow @ 225 degrees. Mopped with my Raspberry BBQ sauce to produce a deep dark red glaze. Sweet, tangy a bit spicy not bad and so moist and tender! Low carb & low sodium to boot.

Caribbean Key Lime Smoked
Party Wings with a Tiger Sauce Glaze

This is a must try recipe. My favorite way to prepare wings. Split chicken wings basted in melted butter then seasoned with vegetable seasoning, garlic powder, Caribbean Key Lime rub and brown sugar. Smoked low and slow @ 225 degrees. Mopped with the sweet and slightly spicy Tiger Sauce. Sweet, tangy slightly spice and so moist and tender! Wings just don't get any better. Low carb!

Bone Suckin Smoked Sweet
Hot Mustard BBQ Hot Wings

This recipe uses one of my favorite mustard base sauces. Bone Suckin Sweet Hot Mustard Sauce. It also uses Pig Pen's Hot & Spicy Seasoning. The two together provide for layers of flavor and heat that when combined with smoke and slow cooking, result in a killer mess of wings that will never see the fridge. Smoked low and slow @ 225 degrees. Mopped with the Bone Suckin sauce they are sweet, tangy, spicy and so moist and tender! Hot Wings just don't get any better. Low carb and low in sodium!

Hickory Smoked Honey Glazed
Teriyaki Injected Wings

I changed up the flavor of my teriyaki sauce by adding some Cherry Dr. Pepper. Wow! This sauce is injected deep into the wings. The wings are dusted with Jack's Old South original dry rub then smoked low and slow. During the final stages of smoking a thin honey glaze is mopped on the wings several times on intervals to form a nice sweet thin honey glaze. These wings are tender, juicy and very tasty. Low carb!

Maple Smoked Injected
Buffalo Chicken

This is one messy but extremely tasty meal. Really good buffalo wing sometimes are hard to find. This recipe is a very easy to make meal that will produce accolades from your guests. The wings are injected with a mix of Frank's Red Hot, butter and brown sugar then coated with a thin dusting of Jack's old south Hickory rub. Cooked low and slow until done, you will never have wings any other way. The skin turns out crisp and the internal meat has been slow cooked in the buffalo sauce. It's to die for! Low carb!

A new addition to my arsenal. Big thick chicken breasts stuffed with Mozzarella, shallots and Jalapeno's, which are stuffed themselves, with cream cheese and maple sausage. Smoked low and slow @ 230 degrees, this is nothing short of a flavor explosion waiting to happen. Low carb!

Fish
Menu

This Salmon recipe is for folks who like it spicy! Atlantic Salmon filets seasoned and cold smoked for  1 1/2 hours with Pecan & Cherry. Then smoked @ 225 for approximately 2 hours until the Salmon is light pink in color, firm but moist! During the last 30 minutes the Salmon is mopped with a spicy Chipotle Lime sauce.  

Like Salmon? Atlantic Salmon filets cold smoked for  1 1/2 hours with Peach wood. The salmon is then basted with a sweet garlic, lemon juice , pepper, brown sugar, butter and soy sauce marinade. Slow smoked @ 225 until the meat is firm but moist. The marinade is amazing and really compliments the flavor of the Atlantic Salmon. 

Miscellaneous
Menu

Some like it hot and some like it smoking hot! This smoking recipe is awesome with or without the heat. With the heat it kicks it! A raspberry and cream cheese stuffed Habanero core wrapped in a ground buffalo meat ball, wrapped in a buffalo sauce and ground turkey which is in turn, wrapped in a maple sausage ball. 3 layers of 3 types of seasoned meat slow smoked. It's an amazing smoked meat recipe.

This is a long time standing recipe of mine that always is a hit with my family and friends. Ground turkey, beans, tomatoes and chopped veggies are smoked on the grill for added flavor then cooked low and slow in a 6 quart Crockpot for 12 to 14 hours. This allows the onions and tomatoes to cook down as the smoke, spices and veggie flavors all meld together. Low carb!

Pecan Smoked Lasagna

As a new addition to my list of recipes, this one was a pleasant surprise. Maple sausage and ground beef are combined with garlic and browned low and slow in the smoker. Sauce is then added and more smoke is applied. The lasagna is built with several layers of the smoked meat sauce, noodles, ricotta cheese and Mozzarella cheese. The lasagna is then baked on the grill. The flavor produced is amazing!

Smoked & Baked Apple Turnovers

This was a long shot that is one of my families favorite deserts off the grill. Fresh Granny Smith apples are cut and coated with a sugar and cinnamon mix. The apple filling is then cooked low and slow on the smoker until the apples soften. The apple filling is then placed in Pillsbury dough and baked on the smoker. The caramelized sugar and cinnamon juice is mopped onto the tops of the turnovers and sugar and cinnamon is sprinkled over them. Pure heaven when eaten warm!

Sauces
Menu

SmokingPit's Raspberry BBQ

 If your looking for a great tasting sauce with a unique flavor try this recipe. My Raspberry BBQ Sauce is made entirely from scratch and can be used to complement Ribs, Pork loin and Hot Wings. Try it you will be amazed! Not only is it tasty it's very easy to make.

SmokingPit's BBQ Sauce

This is an amazing BBQ sauce with just the right flavor. this sauce is slightly sweet, bold and tangy. I went for a thinner sauce that compliments the meat without covering up the flavor. This sauce will allow the attributes of your smoked meats shine through while still providing the extra flavor one seeks in a finishing sauce. Use this sauce to lightly coat pulled pork, beef or chicken for amazing results. You find this is a very easy sauce to produce.

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