Recipe Coming Soon

Ingredients:

1 Pork Belly  (or)
1 Beef Chuck Roast
Yellow Mustard
Piggy Dust or Sweet Heat Rub (for the pork)
Bovine Buzz (for the beef)

Instructions:

1. Cube meat into one-inch cubes.  Place cubes into container (I use BBQ Drip EZ tubs) and coat with yellow mustard.  Sprinkle generously with your chosen rub.  Refrigerate at least 3 hours or overnight.

2. Remove from refrigerator and allow to warm for one hour.  Meanwhile preheat smoker to 215 degrees (my go to smoker is the Memphis Elite).

3. Place cubed meat on the smoker rack.  After an hour, you will want to stir the cubes for even cooking.  Continue cooking at 215 for two more hours or until instant read thermometer reads between 145 and 155.  Increase smoker temp to 270 degrees and transfer cubes to tinfoil pan and add one cup of liquid (apple cider and water works well) cover and continue cooking for another hour.

4. You are ready to serve when instant read thermometer reads 275.  ENJOY!

Ingredients:

3 lb. Chicken Thighs

2 T Butter

1 C Whiskey

3 C Sliced Mushrooms

¼ C Sliced Leeks (Onion)

½ C Cream

2 T Flour

1 T Lemon Juice

2 t Whiskey

DD-BBQ Fowl Play 

Instructions:

1.   Season chicken with DD-BBQ Fowl Play.  In a hot skillet, brown the chicken in butter, skin side down, about 15 minutes.  Remove chicken and place on hot grill, skin side up.  Cook until internal temp registers 180 degrees F.

2.   Deglaze skillet with whiskey, scraping brown bits.  Add leeks and mushrooms; cook until softened and most of the water has evaporated.

3.   Add flour and cook while stirring for two minutes, then add cream and simmer until the desired consistency is reached.

4.   Remove from heat and add lemon juice and 2 t whiskey.  Serve with chicken.