Beef Short Rib Barbacoa

Barbacoa is a meat that many of us here in the U.S. have come to know as shredded beef. Depending on the geographic location it could refer to whole heads of cows (or cheeks), even sheep or goat meat, often cooked over an open fire, but more traditionally wrapped in leaves and cooked in a pit, dug in the ground. The interpretation is loose, today. Often barbacoa is cooked over an open fire, braised or even steamed. Whatever the cooking method or meat, one thing you want to look for is a cut of meat with a high fat content, which makes beef short ribs perfect for this Beef Short Rib Barbacoa.

Quesadilla Burger

We’re taking it over the top today with a mind blowing Quesadilla Burger featuring two caramelized onion quesadillas for buns, a half chorizo, half beef burger patty, tons of fresh veggies and the star of the show… fried hatch chile rings!

Smoke Roasted Chicken with Alabama White Sauce

Chicken with Alabama White Sauce is a regional specialty made famous by Big Bob Gibson in Decatur, Alabama. The white barbecue sauce is unlike any other barbecue sauce out there, and may seem strange, if you’re new to the idea. However, the flavor is incredible and works great with smoky grilled chicken. Bonus: with the sauce prepared ahead of time, and your chicken prepped and ready to cook, this is an IDEAL tailgate dish! So fire up the good ol’ Weber Kettle, and give it a try!

Hot Smoked Salmon

There are a number of ways to smoke salmon. You may be familiar with the fully cured smoked salmon, like lox, that you find on bagels or cured platters. It’s dense, often salty and fully cured and safe to eat without cooking with heat. There is also the option of hot smoking fresh salmon with little more than seasoning on the surface of the fish to affect the final product. This recipe, however, lives somewhere in between. By giving the the salmon a quick cure, you can force flavors into the flesh while pulling some of the water out and concentrating the flavors. The fish is not fully cured, so we finish it on the grill, which imparts smoke flavor and makes the fish safe to eat. The end product is flavorful, tender, juicy and quite versatile. Partially cured Hot Smoked Salmon is great served hot off the grill or cooled and eaten on salads, sandwiches or as a snack.

Smoked Barbecue Brisket

If you’re looking for a go-to brisket recipe, then look no further! This Smoked BBQ Brisket recipe doesn’t fuss with the bells and whistles involved in a competition style brisket, but boasts great flavors, the smoke-factor you love and most importantly, produces the best gift a brisket can give… burnt ends!