I was originally going to keep this recipe to myself but my mom reminded me of the importance of sharing! ^__^
I'm calling this recipe (1st draft) due to me having a lot of ideas on how I'm going to make them even better! For now here is a simple recipe to make some killer bacon cookies. Enjoy!

3 cups all-purpose flour
1 1/2 tsp baking soda
1 1/2 tsp salt (I used my BSKS&P)
2 sticks (1 cup) unsalted butter, melted and cooled slightly
1 1/2 cups packed light brown sugar
3 large eggs
1 1/2 tsp vanilla
1 cup crumbled bacon
                                                 For Peanut Butter Bacon Cookies:
1 cup Reese's peanut butter chips &

1/2 cup potato chips

                                                         For Salted Caramel Bacon Cookies:
1 1/2 cups caramel...

...I used those caramel candies, heated in the microwave for 15 seconds, added sea salt, flattened and cut into 1/4" cubes.

Put oven rack in middle position and preheat oven to 375 F. Line two large baking sheets with wax paper.
Cook bacon seasoned with SBQ dry rub (optional). Let cool. Crumble.

Whisk together flour, baking soda and salt in a small bowl.
Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes.

Add 3 eggs to butter mixture, beating with a mixer until creamy, about 1 minute.

Beat in vanilla.

Reduce speed to low and mix in flour mixture until just blended, then stir in bacon and chips.

Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on two baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on wax paper.

Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.
SBQ Peanut Butter Bacon Cookie

SBQ Salted Caramel Bacon Cookie

Made by the good people @Happy_Chef

The other day my wife requested I make her mac n cheese. I wrote this recipe and think it's really good so I decided to share it. I hope you enjoy! Here's the recipe:
1 ham hock or ham shank
4 tblsp butter
4 tblsp flour
1 cup milk
1 cup cream
1/2 tsp BSKS&P
pinch of SBQ Savory dry rub
SBQ dry rub
6 oz smoked cheddar cheese
4 oz smoked gouda
4 oz apple smoked mozzarella
1/4 cup bread crumbs ( I used cornbread croutons)
1/4 cup crumbled bacon
Simmer a ham shank or ham hock in water seasoned with SBQ Savory dry rub until meat is falling off the bone.

Shred smoked cheddar, smoked gouda and apple smoked mozzarella.

Dice mild cheddar into 1/4" cubes. 
Preheat oven to 400 degrees.


Add croutons and crumbled bacon to food processor.(I used these croutons, they're delicious!)

Strain ham shank/hock. Reserve stock and pork bits. Add enough water to the stock to boil pasta. Season water w/ BSKS&P. Cook for 9 minutes. Al dente. Set aside.

In a large saucepan melt butter.
Add flour mixed w/ BSKS&P, using a whisk to stir until well blended.

Pour milk and cream in gradually; stirring constantly.
Bring to boiling point and boil 2 minutes; stirring constantly.
Reduce heat and cook; stirring constantly, 10 minutes.

Add shredded cheese little by little and simmer an additional 5 minutes, or until cheese melts.
Turn off flame.

Add pasta to the saucepan and toss to coat with the cheese sauce.
Transfer half to a buttered baking dish.

Add as much of the cubed cheddar as desired.
Cover with the rest of the pasta.

Cover with the crouton and bacon mixture.
Sprinkle with SBQ dry rub.
Bake 20 minutes until the top is golden brown.

SBQ Mac n Cheese

I got my Grill Popperz in the mail yesterday. I can't wait to try these out! Thank you Jay Prince, BBQ Sauce Reviews and of course Grill Popperz.


1st Day!



First official day for my website. Let me know what you think and what you think I should add. Can't wait to get some feedback!
I smoked a prime rib yesterday to make a french dip. Today I decided to make beef stroganoff with the leftovers. Here's the recipe:
2.5 lbs smoked beef, cut into strips
6 tblsp (3/4 stick) butter
1 lb small button mushrooms, thickly sliced
1 cup beef broth (I used the leftover stock from the french dips)
2 tblsp white wine
3/4 cup whipping cream
1 tblsp dijon or SBQ mustard
12 oz wide egg noodles
1 tblsp SBQ savory dry rub
Melt 2 tblsp butter in skillet over medium-high heat. Add button mushrooms. Sprinkle w/ BSKS&P and saute until liquid evaporates, about 12 minutes. Add beef broth, then wine. Simmer until liquid thickens and just coats mushrooms, about 14 minutes.

Stir in whipping cream and mustard.

Add beef. Simmer over medium-low heat until meat is heated through, about 2 minutes. Season to taste w/ BSKS&P.

Meanwhile, cook noodles in a large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 4 tblsp butter and toss to coat. Season w/ BSKS&P. Divide noodles among plates. Top w/ beef and sauce. Sprinkle generously w/ SBQ savory dry rub. 

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