Susie Bulloch
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I'm a meat and fire obsessed momma, a UT TV contributor, KCBS certified BBQ judge, instructor, author, and blogger bringing you epic BBQ recipes.
I’ve got a bunch of little kiddos who would eat their weight in this Dr. Pepper Jalapeno Beef Jerky if I let them, and I don’t want to worry like crazy that they are going to be choking on unchewable chunks of jerky. Last notes: If you like to use curing salts in your jerky you can use 1 level teaspoon of Prague Powder #1 or instacure #1 in the marinade recipe. Remove the meat from the marinade and dry each strip thoroughly by laying on paper towels. Transfer the strips to the grill grate, jerky rack, or cooling rack and smoke/cook for 2-3 hours (depending on the thickness of your slices, some thicker pieces can take 4-5 hours).
Perfectly cooked eggs are wrapped in breakfast sausage before getting tossed on the smoker and finished with a BBQ sauce glaze. For those of you on this page, I’m betting you’re a BBQ lover just like me, and you’re up for turning any recipe into a BBQ sensation. This recipe for Scotch eggs take the traditional recipe and changes it up a bit to give it a smoky, BBQ twist. Regular pork breakfast sausage is amazing on these Scotch eggs, but I also think they’d be KILLER with some maple or sage pork sausage.
Cayt masterfully pulled off a pulled ham recipe, and I gotta tell ya, the results looked INCREDIBLE. Basically, what we’re doing here is following a similar process like we used for making pulled pork (from a pork shoulder), but we’re applying this to a picnic ham. Increase the temperature on the smoker to 300 degrees F. Return the ham to the smoker, and continue to smoke until the internal temperature of the ham reaches 200-205 degrees F and the thermometer probe easily slides into the meat. Creating a holiday dinner for your family should be stress-free, and Hey Grill Hey is here to help!
I use a flavorful braise combined with a nice, slow smoke to produce tender and tasty shredded beef. Add these ingredients to a slow smoke with oak and cherry wood and you’ll end up with a gorgeous shank that will surely become your new favorite bit of beef. Increase the temp on your smoker to 300 degrees F and continue smoking until the meat reaches an internal temperature of 200-210 degrees. The Grill Squad for full access to all my meat, rubs, sauces, and meat buying masterclasses, podcasts, and so much more.