Smash Burgers 
Smoked Pastrami 
Smoked Chili 
Rotisserie Chicken 
Metal Grill Scraper Category: Recipes
Pork Belly Brisket
Fire up smoker to 275°. Pat pork belly dry and add a small binder of olive oil then liberally coat with BYBBQ All Purpose Rub. Smoke 275° for 3-4 hours or internal reaches 180°. Put in foil boat and continue to smoke for 1-2 hours or internal is over 200° and probe tender. Let rest... continue reading
Carne Asada
Combine the orange juice, olive oil, cilantro, lime juice, lemon juice, white wine vinegar, jalapeno, garlic, and BYBBQ All Purpose Rub in a large mixing bowl and whisk together until it is well blended. Save ⅓ cup of the marinade in a covered container in the refrigerator. Combine the remaining marinade and steak in a... continue reading
Fire Roasted Wings
Fire up the grill to 400°. Rub wings with BYBBQ All Purpose Rub. Once coals are fully heated put wings directly over the fire and cook 20 minutes. Flip wings and repeat until internal temperature reaches 175-185°. Remove from grill and rest a few minutes then enjoy. INGREDIENTS: (1) Large Pack of Whole Wings (1)... continue reading
Smoked Tri-Tip
DAY 1: Trim all hard fat and silver skin. Coat with Olive Oil and 1 Tbs BYBBQ Alaea Salt. Dry brine on a rack in the fridge uncovered for 24 hours. DAY 2: Preheat smoker to 130° and allow it to come up to temp. Remove Tri Tip from fridge, add BYBBQ Black Pepper and... continue reading
Rotisserie Chicken
DAY 1: Wet brine 24 hours with water and salt. No need to heat up when it’s just salt. Just make sure the water is chilled to 40° or colder before putting the chicken in. DAY 2: Fire up the Smoker with charcoal in back half of the basket and 2 chunks of hickory on... continue reading
Smoked Chili
DAY 1: Fire up the smoker to 250°. Trim hard fat and loose ends off Chuck Roast, tie around edges to better hold it together. Add a small amount of olive oil then apply the BYBBQ Black Pepper and smoke 250° for 4-5 hours or 170-180° internal. Let rest on counter to cool down 1... continue reading
Smoked Pastrami
DAY 1: Rinse and trim extra fat and loose ends off corned beef brisket flat. Put in a large container of cold water over night to extract extra salt. Change water out a few times if you want to remove more salt. DAY 2: Fire up smoker to 250°. Liberally coat with BYBBQ Pastrami Rub.... continue reading
Smash Burgers
Fire up the grill to 400° and place soapstone or griddle over grates. Smash four 4oz of beef on to parchment paper then season liberally with BYBBQ All Purpose Rub. Once the soapstone or griddle reaches a surface temp of 500° place burgers on. After a few minutes flip the burgers, add the cheese and remove... continue reading
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All Purpose Rub
Original price was: $12.50.$9.95Current price is: $9.95.