4 slices bacon, finely chopped
6 tblsp unsalted butter, cubed 
4 cloves garlic, finely chopped
1/2 cup flour
3 cups milk
1 tblsp vanilla
2 oz applewood smoked gruyere, cubed
4 oz cream cheese, cubed
8 oz applewood smoked cheddar, grated
1 tsp SBQ smoked cinnamon & vanilla sugar (SCVS)
3 lb fresh or frozen corn kernels (I grill mine)
BS&P to taste

Heat oven to 375. Heat bacon in a 6 qt saucepan over medium heat, and cook, stirring, until browned, about 8 minutes. Add butter and garlic, cook until fragrant, about 1 minute. Add flour, and cook, stirring for 1 minute. Whisk in milk and vanilla, and bring to a boil; cook, stirring constantly, until thickened, about 2 minutes. Add cheeses and SCVS, and cook until smooth. Remove from heat and stir in corn; season with BS&P. Transfer to a 9 x 13 baking dish and bake until top is slightly browned and bubbling, about 40 minutes. Let cool before serving.
 
 
2 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 cup butter, softened
1 1/2 cups Smoked Cinnamon & Vanilla Sugar
1 egg
2 tsp vanilla extract

Preheat oven to 375. In a small bowl, stir together the flour, baking soda and baking powder. Set aside.

In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll dough into rounded balls (approximately 20) and place onto an ungreased cookie sheet.

Bake 8 to 11 minutes (mine took 11) in the preheated oven or until golden. Let stand on cookie sheet 2 minutes before removing to col on wire racks.
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Smoked Cinnamon & Vanilla Sugar Cookies

 
 

Pumpkin Puree 

1 (4lb) pumpkin will yield 1 1/2 cups
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Cut the pumpkin in half an discard the stem section and stringy pulp. Save the seeds.

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Smoke at 225 for 30-45 minutes max.

In a shallow baking dish, place the halves face down and cover with foil.
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Bake in a preheated 375 oven for about an hour or until tender.

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Once the pumpkin has cooled, scoop out the flesh and puree or mash it.

Pumpkin Seeds

seeds from 1 medium sized pumpkin
ss&p or sweet rub
olive oil or bacon fat
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Separate the seeds from the stringy core. Rinse the seeds.

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In a small saucepan, add the seeds to the water, about 2 cups of water to every half cup of seeds. Add a half tblsp of SS&P for every cup of water. Bring to a boil. Let simmer for 10 minutes. Remove from the heat and drain.

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Smoke seeds at 225 for 30-45 minutes.

Preheat oven to 400.
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Coat pumpkin seeds with about a tblsp of olive oil or bacon fat and toss with your favorite rub. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-2- minutes depending on the size of the seeds. Cook until the desired color, remove from the oven and let cool.

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Pumpkin Seeds w/ my SS&P

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Pumpkin Seeds w/ my Sweet Rub

Pumpkin Doughnuts w/ Maple Cinnamon-Glaze

For the Doughnuts:
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp ss&p or salt
1/4 tsp baking soda
1/2 tsp pumpkin spice
1 1/2 tsp smoked cinnamon
1/4 tsp ginger
1/2 cup brown sugar
1 cup smoked pumpkin puree
2 eggs
2 tblsp milk
1/4 cup butter, at room temp
1 tsp vanilla extract
1/4 cup chopped bacon - 6 slices

For the Glaze:
1 1/2 cups powdered sugar
1/2 tsp maple extract
1/2 tsp smoked cinnamon
3 tblsp heavy cream

-Preheat the oven to 350. Prepare a doughnut pan by coating it with bacon fat.
-In a large bowl, sift together the flour, baking powder, salt, baking soda, pumpkin spice, cinnamon and ginger. Set aside.
-In another bowl, cream together the brown sugar, butter and pumpkin. Add in the eggs, mix well, then mix in the milk and vanilla. Stir in the reserved dry ingredients.
-Place the mix in a large ziplock bag. Cut off the corner and pipe the doughnut mix into the pans.
-Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 10 minutes. Remove the pan from the oven, let rest for 5 minutes, then remove from the pan and allow to cool completely on a wire rack.
-Meanwhile, make the glaze: In a small bowl, whisk together the powdered sugar, maple extract, cinnamon and cream.
-When the doughnuts are cool, dip them in the glaze. Return to the wire rack to allow the glaze to set.
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SBQ Pumpkin Doughnuts w/ Maple-Cinnamon Glaze

Pumpkin Bread

3 1/2 cups all-purpose flour
2 cups packed brown sugar
2/3 cup sugar
2 cups smoked pumpkin puree
1 cup vegetable oil
2/3 cup coconut milk
2 tsp baking soda
1 tsp ss&p
1 tsp pumpkin spice
1 1/2 tsp smoked cinnamon
2/3 cup flaked coconut

-Preheat oven to 350. Grease and flour two 8x4 inch loaf pans.

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In a large bowl combine the flour, brown sugar, sugar, pumpkin puree, oil, coconut milk, baking soda, salt, pumpkin spice and cinnamon. Mix until the flour is gone. Fold in the flaked coconut. Pour batter into the prepared pans.

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Bake at 350 for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cover loaves with foil lightly. Allow to steam for 10 minutes. Remove the foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.

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SBQ Pumpkin Bread

Pumpkin Bread Pudding w/ Caramel Rum Sauce

2 eggs
1 1/2 cups heavy cream
1/4 cup sugar
1 tsp vanilla extract
4 cups cubed pumpkin bread
2/3 cup butterscotch caramel ice cream topping
3 tblsp heavy cream
3 tblsp Sailor Jerry rum

-Preheat the oven to 325. Prepare a 9 inch pie pan with cooking spray.
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Arrange the cubed pumpkin bread in the pan.

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Pour the egg mixture over the bread cubes.

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Bake in a preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes.

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Combine the caramel sauce, cream and rum in a medium microwave-safe bowl. Heat on high in the microwave for 45 seconds; whisk. Drizzle sauce over bread pudding to serve.

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SBQ Pumpkin Bread Pudding w/ Caramel Rum Sauce

Carolina Style Pumpkin BBQ Sauce

1 cup cider vinegar
1/2 cup smoked pumpkin puree
1/4 cup ketchup
1/2 cup honey
2 tsp worcestershire sauce
1 tsp sirracha
1 tblsp brown sugar
1/2 tblsp Sweet rub
1/2 tsp red pepper flake

-Mix all ingredients in a medium bowl.
-Allow to set in the refrigerator for 24 hours before using.

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Carolina Style Pumpkin SBQ Sauce

Chicken iN Pumpkin Waffles

1 1/2 cups flour
3 tsp baking powder
1/2 tsp baking soda
1 tsp smoked cinnamon
1 tsp pumpkin spice
1 tsp ground ginger
1 pinch ss&p
2 eggs
1/4 cup brown sugar
1 cup smoked pumpkin puree
1 cup milk
2/3 cup heavy cream
4 tblsp butter, melted and cooled
1 cup fried chicken, diced

-Mix together flour, baking powder, baking soda, cinnamon, pumpkin spice, ginger and ss&p in a large bowl.
-In a second bowl, add eggs, sugar, pumpkin, milk, cream and butter; beat well.
-Gently fold in the flour mixture.
-Gently fold in the fried chicken. Reserve 1/4 cup to sprinkle with.
-Cook waffles according to the waffle iron directions. Approximately 4-5 minutes per waffle.

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Sprinkle remaining fried chicken over waffles and drizzle with maple syrup.

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SBQ Chicken iN Pumpkin Waffles

Pumpkin Risotto

2 tblsp butter
3/4 cup coconut milk
3/4 cup chicken broth
3/4 cup arborio rice
ss&p to taste
1/4 cup parm blend, grated
1/2 cup smoked pumpkin puree

-Combine coconut milk and broth in a small saucepan.
-Bring to a simmer and keep warm.
-Melt butter in a large stock pot.
-Add rice and stir until grains are well coated.
-Add about 1/2 cup of simmering liquid to rice, stirring constantly, until most of the liquid is absorbed.
-Continue adding liquid until the rice is tender.
-Risotto is done when the rice is soft and creamy with a little bite in the center of the grain.
-This will take about 20-40 minutes.
-When rice is cooked, stir in cheese and pumpkin.
-Season to taste with ss&p.
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SBQ Pumpkin & Coconut Risotto

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

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

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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

For the chicken:

Smoke the chicken seasoned w/ sweet rub. Shred the chicken.
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Soak the chicken in buttermilk.

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

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

For the waffles:

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.
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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
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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

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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.

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

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Chop onions.

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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.

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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.

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

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Transfer the mixture to the oval.

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Top with ketchup.

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Cover with bacon and dry rub (optional).

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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
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Clean tomatoes.

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Cut them into sections.

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Remove most of the inside of the tomatoes 

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and reserve.

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

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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.
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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.

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SBQ Smoked Tomato Marinara