Smoked Tomahawk Pork Loin Chops
Indulge in Tomahawk Pork Chops, a delightful twist on the classic bone-in steak preparation. Perfect for meat lovers who enjoy their favorites on a stick!
Smoked Cod Sandwiches with Pink Peppercorn Lemon Thyme Salt Free Seasoning
We keep getting asked in the shop to bring in Salt Free seasonings and we were hesitant because salt tastes so good! However based on the volume of requests, we decided to give it a try on a couple of seasonings that sound great despite not having salt. The Pink Peppercorn Lemon Thyme seasoning from Spiceology was the first one to get a real test run. I decided to make Cod Sandwiches for the staff and they did not disappoint. I seasoned the fish quite liberally with the Peppercorn seasoning and a little bit of duck fat, took it up to 145 internal and then assembled the sandwiches. 100% will have again, these sandwiches were creamy, moist, rich and flakey.
Grilled Beef Belly
Grilled Beef belly is also called beef plate or beef navel. Most often associated with being attached to beef plate ribs, there is a section of the beef belly that is not directly attached to the ribs, so it stands alone as a rare but highly sought-after cut of beef. I have had beef belly in Japanese restaurants where it is sliced thinly and then cooked over fire hot and fast and it was delicious. For this recipe, we prepare it very similar to how you would prepare a steak. We are going to slice the belly into 2“ strips and then cook them to be medium rare and then slice across the grain into bite size pieces.
Brisket Smoked Mac & Cheese
Mac and Cheese is one of those meals that you grew up eating, and you loved it smothered in ketchup. This recipe is NOT that. There is no ketchup required with this gooey cheesy meal. The trick to making good mac and cheese is to use big noodles and good cheese, and lots of it. We like adding leftover BBQ meat to give it that amazing rich flavor. So throw away your KD and start making your smoked mac and cheese from scratch by following this recipe.
Samurai Bacon and King Oyster Mushroom Skewers
Let’s get this started by telling you that I hate 99% of all shish kebabs. You know what I’m talking about. When people take raw meat and vegetables, thread them onto a skewer with no seasoning and then cook the skewer until the veggies are limp and the meat is like leather? Well, no more! I was tasked with coming up with a super innovative shish kebab recipe that would be “elevated” or world class. No overcooked meat and limp unseasoned vegetables at You Need a BBQ! I tasked myself with finding a vegetable that cooks the same way as meat and then pairing it with some meat and seasoning. My idea came to me with King Oyster Mushrooms and Bacon! Usually when I make King oysters in a frying pan I use sesame oil, so for this recipe I paired it with our sesame BBQ sauce called Samurai Sauce from our friends at BBQ Quebec. The recipe ended up being incredible, so here it is for you to give it a try!
