Category Archives for "Tips and Recipes"

How to Cook for Leftovers at a Barbecue Party

In my opinion, nothing rounds out a barbecue feast like having several meats, such as brisket, ribs, sausage, and chicken, with a couple of appetizers and smoked baked beans thrown in. What makes it even better is cooking plenty of extras for freezing or sending home with your guests. Here are some ways we make it easy to cook a well-rounded barbecue feast—with leftovers.

Smoked Ham Loaf on Meadow Creek SQ36 Offset Smoker

While I love the distinct flavor of beef in a medium rare steak, I also enjoy a well-made meatloaf served with mashed potatoes, a vegetable, and a lettuce salad. You can’t get more homestyle than that. Read this blog post to see how I cooked 6 loaves of a similar comfort food—Gene Wenger’s ham loaf—on my Meadow Creek SQ36 offset smoker.

Beef Short Ribs and Beans on the Meadow Creek BX25 Smoker

This week I fired my Meadow Creek BX25 Box Smoker with 8 short ribs and a pan of beans and… wow! The beans were more heavenly than I thought possible, and the ribs were off the chart amazing. Read this post for a bunch of mouth-watering photos from this cook.

Chicken Thighs on the BBQ42 Chicken Cooker

Chicken thighs are my favorite part of the chicken and boneless is the way to go when you don’t want to make your guests eat around bones or you want to slice the chicken for tacos or sandwiches. In this story, I’m sharing my methods for grilling boneless chicken thighs on a Meadow Creek BBQ42 Chicken Cooker.

Smoked Steelhead With Homemade Tartar Sauce

This recipe is “fishy” enough to satisfy an appetite for fish, but mild enough to impress even those who prefer chicken. Cook a fillet next time you’re itching to make something extraordinary. The tender, savory goodness of every bite will make you the hero of the party!

Poppers and Pork Choppers (Meadow Creek PG25)

The last time we visited my in-laws in upstate NY, we fired up the Green Mountain Grill for Sunday lunch to cook some of my father-in-law’s farm-raised pork chops. They were simply excellent—thick, tender, with an outstanding pork flavor. I brought a few home to cook over charcoal and share with you here on the blog. Jalapeno poppers were on my mind, so I did a big batch of those as well. What a meal—thick, savory pork chops and cheesy, spicy, crunchy inside a spiral of bacon—fit for barbecue heaven!