Moink balls (that’s “moo” and “oink”) are beef meatballs wrapped in bacon. If there is one BBQ appetizer that you need to know about, it’s the moink ball. It’s beef, it’s pork, it’s awesome!
Chef Tom takes a classic Mexican street food and puts a twist on it by using a quesadilla as a bun for our bacon wrapped Creekstone Farms Uncured Pork Franks. Topped with chipotle mayo, avocado, cotija cheese and some jalapeños.
Chef Tom breaks down the few simple steps to taking your standard pre-cooked ham and turning it into a holiday meal masterpiece. A little smoke and a sweet mustard glaze take this ham to amazing heights.
If you’re looking for a cool weather salad to impress your guests this Fall, you’ve found it. Big bold flavors make this a perfect entrée salad, or you can cut down the portions and serve it on the side.
Often, during the cooler seasons our sides can get a bit heavy; a bit dreary. Mashed potatoes are great. Braised veggies are fantastic. But sometimes you need that sunshine on a cold winter day to wake you up. That’s exactly what this broccoli salad is. It has these wonderful Autumn elements like apples, rosemary and smoky mustard, but it also brings a beautiful brightness through lime juice, honey and almonds. So, when you’re ready for a little sunshine, give this recipe a try.
Chef Tom shows you just how simple a truly fantastic Thanksgiving turkey can be. By spatchcocking, brining and roasting the bird at 325°Fi in our Yoder Smokers YS640 we end up with a wonderful roasted smokey flavor that compliments any other dishes you want to serve alongside your turkey.
The name says it all! Well, almost. The name doesn’t mention how incredibly easy these are to prepare. It doesn’t matter if you’re tailgating or throwing a holiday party, this appetizer is perfect for the occasion.
A full “packer” brisket consists of two muscles: the flat and the point. The flat is the leaner of the two, and the cut from which we get brisket slices. The point is much fattier and provides us the succulent, delicious, fatty BBQ wonder that is burnt ends. Looking at the thick veins of fat that run through point meat, it’s not a stretch to compare the point to the Boston Butt from a pork shoulder. This, of course, begs the question, “Can I burnt ends a pork shoulder?” Yes. Yes, you can.
For a delicious and creative way to serve pizza appetizers, give this recipe a try. For the dough, we’re using frozen dinner rolls, and the cast iron muffin pan gives the crust great texture. You can use your favorite sauce, cheeses and toppings and change it up as much as you like.
Chef Tom takes the ultra popular beer can burger and puts a twist on it, because what would a burger with beer in the title be without beer in the recipe?
We’ve talked in the past about how much leftover pulled pork the ATBBQ kitchen produces, so we’re always looking for new ingredients and combinations for utilizing those leftovers. If you’ve been following along here on The Sauce then hopefully you’ve taken our advice and have a box of puff pastry in the freezer. Everything else you need to make this bbq pizza is likely already in your fridge and pantry, and you could be eating dinner within an hour.
If you can't tell from our videos, we love steak, especially when the steak is a Creekstone Farms Master Chef Choice Cowboy Ribeye. In this video Chef Tom reverse sears our ribeye on a Napoleon Grills P500RSIB and infuses it with a little smoke flavor during the first part of the cook.
Porchetta, the Italian rolled roast that can be made with a number of pork cuts, is currently blowing the minds of the employees here at All Things Barbecue. It’s a simple process, really, though it requires some patience. Our take on this Italian classic features a pork loin and pork belly, both of which were brined before being rolled and tied together and reverse seared for maximum flavor and texture.
It’s far too easy to get in a rut with potatoes. Mashed, then baked, then mashed, maybe scalloped… Let’s throw a new one in the mix. With just a few ingredients that you probably have on hand, you can put together a flavor packed side dish that’s also super appealing visually.
World BBQ Champion “BBQ Brian” Misko of the House of Q shares his recipe for Cranked Up Meatloaf which he cooked on our Yoder Smokers YS1500 Pellet Cooker. This recipe will take your mom’s meatloaf and crank it up with some serious flavor!
By
Tom Jackson
