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Category: Recipes & Tutorials

Smoked Monkey Bread by Megan Day

INGREDIENTS: ½ cup white sugar3 teaspoons ground cinnamon (add more to the bag as desired)2 tubes of JUMBO buttermilk biscuits½ cup salted butter1 cup packed brown sugarone lemon EQUIPMENT: SmokerCooking spray1 Bundt panLarge plastic bagKitchen shears or bread knifeSmall saucepan and spatula Heat Smoker or Grill to 300°F Using cooking spray, lightly grease the inside of the […]

CONTINUE READING Smoked Monkey Bread by Megan Day 1 min read

De-Constructed JB’s Fat Stack – BBQ SHOOTERS (JB’s Spice Blends)

Ingredients: Boston Burger (60/40 Blend of Beef and Pork)Seasoned with JB’s Rock Quarry SPG & Slow Smoked Topping:JalapenosCream CheeseApplewood Smoked Bacon (cooked)JB’s Red Dirt Road Signature BBQ Rub Core, dice and sauté jalepenos in a pan.  Turn down heat and add cream cheese, chopped bacon and season to taste with JB’s Red Dirt Road.  Stir […]

CONTINUE READING De-Constructed JB’s Fat Stack – BBQ SHOOTERS (JB’s Spice Blends) 1 min read

Drunken Mac and Cheese (Kosmos Q)

INGREDIENTS •         ¼ cup of Kerrygold butter •         ⅛ – ¼ cup all-purpose flour •         Start with ⅛ cup •         1 cup of whole milk •         1 can of Coors Light (room temp works best) •         1 tsp dijon mustard •         1 tsp Worcestershire sauce •         8oz block of sharp Cheddar Cheese, grated •         Recipe […]

CONTINUE READING Drunken Mac and Cheese (Kosmos Q) 3 min read

Smoked Brisket Chowder (Chris Marks, Three Little Pigs)

Smoked beef brisket and corn chowder. Corn chowder is a great way to use up leftover smoked brisket! Ingredients: •        1-pound smoked beef Brisket, shredded or chopped •        1 tablespoon olive oil •        1 leek, halved, thinly sliced •        1-1/2 pounds Yukon Gold potatoes, diced into 1/2 to 3/4-inch cubes •        5 cups reduced-sodium beef […]

CONTINUE READING Smoked Brisket Chowder (Chris Marks, Three Little Pigs) 1 min read

Kansas City “No Wrap” Pork Dry Ribs  (by Chris Marks, Three Little Pigs)

There are wet ribs, sticky with a succulent, barbecue sauce, and there are dry ribs, where the flavor is all in the dried mixture of BBQ rubs and spices, melded into something greater than the sum of their parts by time, smoke and pork fat. INGREDIENTS: PREPARATION: DIRECTIONS: · Heat Smoker 250 degrees add 2 […]

CONTINUE READING Kansas City “No Wrap” Pork Dry Ribs  (by Chris Marks, Three Little Pigs) 1 min read
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