3 tomatoes, smoked, chopped
1 tomatillo, smoked, chopped
1/2 cup finely diced, smoked onion
4 serrano chiles, smoked, cored, finely chopped
1/2 cup fresh chopped cilantro
1 tsp ss&p
2 tsp lime juice

I cut all of my vegetables open before smoking to ensure penetration of the smoke.

I smoked them for about an hour and a half at 225 using applewood.

In a medium bowl, stir together the tomatoes, onion, chili peppers, cilantro and lime juice. Chill for at least 1 hour in the refrigerator before serving.

1 cup of smoked chicken
1/4 lb bacon, chopped (reserve the fat)
1 cup buttermilk
1 cup flour
SBQ Sweet rub, to taste
-SBQ Waffle Recipe-
1 1/2 cups all-purpose flour
3 1/2 tsp baking powder
1 tsp salt
2 tbsp sugar
1 tbsp brown sugar
1 3/4 cup milk
2 eggs
1/2 tsp vanilla extract
3 tbsp butter, melted

Smoke the chicken seasoned w/ sweet rub. Shred the chicken.

Soak the chicken in buttermilk.

Coat the chicken with flour and sweet rub. Form into a patty.

Fry the chicken in the reserved bacon fat. Chop the chicken.

In a large bowl, sift together the flour, baking powder, salt, sugar and spices. Make a well in the center and pour in the milk, egg, melted butter and vanilla extract; mix until smooth.


Add all but a 1/4 each of chicken and bacon to the batter.

Heat waffle iron.

Use approximately 1/4 cup of the batter per waffle.

Sprinkle the remaining chicken and bacon over the waffles. Drizzle with maple butter.

For the Bourbon & Vanilla Cream:
1 1/2 cup heavy cream
2 tsp cornstarch
2 tsp cold water
1/3 cup sugar
1/4 cup bourbon
1 vanilla bean scraped
2 tsp vanilla extract

To make the sauce, bring the cream to just under a boil, combine the cornstarch and water and add the mixture to the cream, stirring constantly. Reduce the heat and cook, stirring for about 30 seconds, being careful not to burn the mixture, Add the sugar, bourbon and vanilla, and stir. Let cool to room temp.

For the Sweet Potatoes:
6 sweet potatoes, peeled and cubed
1/2 cup butter
Bourbon & Vanilla cream (entire mixture)
Bourbon Smoked s&p

Bring a large pot of salted water (I used my bourbon smoked s&p) to a boil. Add potatoes and cook until tender, 20 to 30 minutes.

With an electric mixer on low, blend potatoes, slowly adding cream mixture, about a 1/4 cup at a time. Use more or less to achieve desired texture. Add butter to taste. Blend.

3/4 stick unsalted butter
1 1/2 tsp olive oil
2 onions, smoked, chopped
ss&p
savory dry rub
24 oz of sour cream
10 oz of creme fraiche or Philly cooking cream
8 oz cream cheese
2 tsp SBQ dry rub

Preheat smoker.

Smoke onions at 225 for 1-2 hours depending on the desired smokiness.

Chop onions.

Melt butter with olive oil in heavy large skillet over medium-high heat. Add onions: sprinkle lightly with savory dry rub and saute until onions begin to turn golden brown, stirring frequently, about 15 minutes. Reduce heat to medium and continue to saute until onions are deep golden brown, about 10 minutes longer. Remove from heat and cool onions to room temp.

Combine onions, sour cream, creme fraiche, cream cheese and dry rub in a large bowl; mix until well blended. Season to taste with ss&p. Transfer to serving bowl. Cover; chill at least 1 hour. Can be made 1 day ahead. Keep refrigerated.

This is your new blog post. Click here and start typing, or drag in elements from the top bar.

3 lb lean ground beef
1 lb bacon
1 cup SBQ ketchup (or regular ketchup)
1 tblsp SS&P (or just S&P)
1 tblsp soy sauce
1 tsp Worcestershire sauce
1 cup breadcrumbs
3 large eggs
1/2 tsp of your favorite hot sauce 
SBQ dry rub (optional)

Preheat smoker.

In a large mixing bowl, using hands, gently knead together all ingredients except the bacon until just combined.

Line the bottom of a 13x9 inch oval with bacon.

Transfer the mixture to the oval.

Top with ketchup.

Cover with bacon and dry rub (optional).

Smoke for 2 hours at 225.

2 lb tomatoes smoked and stewed or 2 (14.5oz) cans
1 (6oz) can of tomato paste
4 tblsp savory dry rub
1 clove garlic, minced
1 tsp smoked s&p
6 tblsp olive oil
1/3 cup finely diced onion
1/2 cup red wine

Clean tomatoes.

Cut them into sections.

Remove most of the inside of the tomatoes 

and reserve.

Season tomatoes with savory dry rub and smoke at 225 for 1 to 2 hours.

Stew tomatoes. Add smoked tomato slices, reserved tomatoes,smoked s&p and sugar to a sauce pan. Twenty minutes at a light simmer will do but you want to make sure you cook them long enough for their flavors to deepen(I stewed mine for 2 hours).

In a food processor place smoked and stewed tomatoes, tomato paste, savory dry rub and minced garlic. Blend until smooth.

In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and red wine. Simmer for 30 minutes, stirring occasionally.

SBQ Smoked Tomato Marinara

This is a great recipe to use for leftover rib meat!


Pizza Dough: makes enough for two 10-12 inch pizzas
1 1/2 cups warm water
1 package (2 1/4 tsp) of active dry yeast
3 1/2 cups bread flour (all-purpose flour is fine)
2 tblsp olive oil
2 tsp ss&P (or salt)
1 tsp sugar

Pizza Ingredients:
olive oil
cornmeal or flour (to slide the pizza on the pizza stone)

Rickhardanara Sauce or sauce of your choice

smoked gouda and applewood smoked mozzarella, shredded

rib meat

Special Equipment: helpful but not necessary

A pizza stone, highly recommended if you want your pizza dough to be crusty
A pizza peel or a flat baking sheet
A pizza wheel for cutting the pizza

Making the pizza dough:

In the large bowl of a heavy duty electric mixer (such as a Kitchen Aid) add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.

Attach the mixing paddle to the mixer. Mix in the olive oil, flour, salt and sugar on low speed for about a minute.

Remove the mixing paddle and replace with the dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix and knead by hand. If the dough seems a little too wet, sprinkle on a bit more flour.

Place a ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place until it doubles in size, about 1 to 1 1/2 hours (or several hours longer, a longer rise will improve the flavor). 

At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to 2 weeks.

Preparing the pizzas: 
Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450-550* for at least 30 minutes, preferably an hour.**
 *use high heat to get a better result but it also requires more attention
** pizza can be cooked on the grill or however you desire (this is how I prepared mine)

Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form tow round balls of dough. Place each in it's own bowl, cover with plastic and let sit for 10 minutes.

Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third cup each Rickhardanara sauce and cheese would be sufficient for one pizza.

Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2 inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter- 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.

Or you can do it like this guy 

Give it up for Rick Meggison ladies and gentleman! Member of Tattoos N Que. Follow him on Twitter @ricktatsPA

Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes. Repeat with the second ball of dough.

Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal or flour. Transfer one prepared flattened dough to the pizza peel. If the dough has lost it's shape in the transfer, lightly shape it to the desired dimensions.

Spoon on the Rickhardanara sauce*
*Rickhardanara sauce is a BBQ sauce I wrote for Rick containing no mustard. It reminded us of a savory sauce so I added a bunch of my savory dry rub and named it after him!

Sprinkle with cheese and place your desired toppings on the pizza.

Sprinkle some cornmeal or flour on the baking stone in the oven. Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal or flour. Slide the pizza off of the peel and onto the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes(at 450). If you want, toward the end of the cooking time you can sprinkle on a little more cheese. 

SBQ BBQ'd Rib Pizza