Barbecue Sauces come in many different size, shapes and colors, our primer can assist you in understanding their use ages.

Barbecue Sauces come in many different size, shapes and colors, our primer can assist you in understanding their use ages.

BARBECUE SAUCE BROKEN DOWN

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Barbecue is a cooking method that includes smoke vapor for flavoring.  This is my pure definition.  I won’t go into the controversy over whether grilling is part of barbecue or not.  Just know that some type of plant material must combust to produce smoke that produces flavor to what is being cooked.

The resulting food whether an animal protein or some other item,  can be finished with various methods.  By far, the most popular finish is with a sauce, more commonly known as barbecue sauce.

Let’s dive into what comprises a sauce used for barbecue and how regions are influenced by the ingredients chosen for the sauce.

I’m Talking Sauce Not Mop!

For those that aren’t familiar with the difference, we are talking only about sauces today and not mops.  A mop is a thinner liquid that is applied while meats are cooking to keep the protein moist during the cooking process.  These are commonly used for open pit barbecue and grilling and are applied while the meat is raw all the way through the cooking process.  Like a marinade, once a mop is used for a cooking event, any leftovers need to be discarded to prevent cross contamination of bacteria.  The tool used to apply the mop looks like a miniature floor mop.

Sauce is a glazing liquid that is much thicker than a mop and usually contains ingredients that provide a balance of sweet, salty, savory, and spicy.  Generally, a sauce is either applied near the end of the cooking or left as a side to be applied by the guest enjoying the barbecue meats.

There are a lot of variations to a sauce which are generally based on regional ingredients and cuisine.

Carolina Sauces

The Carolina states revolve around mustard and vinegar-based sauces.  Since pork ribs, whole hog, and pork butt dominate in these regions, the acidity of these ingredients blends perfectly to bring the meats to perfection.

South Carolina: the sauce is yellow, sweet with a tartness commonly found in central South Carolina to the coast of Charleston.  The sweetness comes from cane or standard sugar and the tartness from standard yellow mustard paired with a little dried mustard powder.

The western portion of South Carolina tends to lean toward ketchup-based sauces while northwest you’ll find tomato sauce added.

North Carolina: Although commonly associated with North Carolina, vinegar-based sauces are really a central to eastern North Carolina preference.  These locations often use the vinegar sauce as both a mop and sauce, starting with naked meat; no rub.  Commonly white distilled vinegar is the choice rather than the apple cider variety and this is paired with a little sugar, salt, red pepper flakes or crushed Chipotle, black pepper and hot sauce.

The western portion of the state is more prone to a tomato-based sauce or “dip” as it is called.  Like their eastern counterparts, they apply this as a mop and sauce to naked meat.  Ingredients generally include distilled white vinegar, ketchup, sugar, hot sauce, red pepper flakes, black pepper, and a bit of juice, usually apple.

Alabama White

Used for chicken, this is a mayonnaise-based sauce that has no sweetness at all.  Other ingredients include apple cider vinegar, lemon juice, apple juice, garlic powder, horseradish, dry mustard, cayenne pepper.

Kansas City Red

This is likely what most of the sauces sold in grocery stores can be compared to.  It is very thick, very sweet, and ketchup or tomato based.  Its common ingredients include onion, cayenne pepper, hot sauce, chili powder, spicy mustard, molasses, apple cider vinegar, Worcestershire, and ketchup.

Texas Style

 With beef being king in the state of Texas, their sauce also tends to serve as a mop as well.  This sauce tends to be very dark and similar in consistency to gravy.  Due to their proximity to the Mexican border, chiles are common in the sauce.  As beef takes a long cooking time, this sauce/mop penetrates deep into the meat making it seem less like a sauce.

Kentucky Black

Known to include vinegar and Worcestershire, this is often referred to as Western Kentucky-Style Barbecue Sauce.  It is quite thin due to the amount of water added with only a little bit of ketchup and seasonings that include paprika, dry mustard, onion and garlic powder, and red pepper.

Memphis Style

When in Memphis, learn how to order your ribs.  They serve them two ways – dry and wet.  Dry is just that – dry rubbed only.  Wet will give you a saucy rib.  Oh, yes, Memphis is all about ribs.

The sauce tends to be a balance of sweet and spicy as they use both vinegar and ketchup in most recipes.  Other ingredients include: onion, garlic, Worcestershire, butter, molasses, mustard, paprika, brown sugar, oregano, thyme.

Keep in mind, most natives only like dry ribs but are known to indulge in sauce on their pulled pork and chicken.

Other Finds

Certainly, you will find other sauces available during your travels in North America.  Some will be soy sauce based like Hawaiians use while others are fruit rich.  I love smoking various fruits while in season and then using their rendered juices in a sauce.  Strawberry, raspberry, peach, and cherry work great for this purpose.

To me, a sauce should compliment the protein your serving and not cover it up.  It should not be the only flavor you taste.  If you can’t decipher the meat under the sauce, then the balance of ingredients is not there.

If you step into the arena of sauce making, here’s some additional information to keep in mind.  Always include some level of vinegar, salt, sugar and spice as these have preservative properties that will allow your sauce to stay fresh for a while.  Use glass jars for storing your sauce and try to get the sauce in the jars while still hot.  Get them to the refrigerator quickly after jarring.

Unopened sauce will last many months while open jars should be used within a month.

Keep in mind that when cooking with hardwood as in traditional hot smoking, it is the ingredients, cut of meat, age of the wood that all factor in to how the wood flavonoids reveal themselves.  Don’t let anyone tell you that a fruitwood will always produce a sweet flavor to smoked meats.  That is for you to determine through the additional ingredients you use in the meat’s preparation.

SmokinLicious® products related to this blog:

Wood Chunks- Double & Single Filet

For more reading related to barbecue Sauce broken down and other grilling tips

For more reading related to barbecue Sauce #bbqsauce broken down and other grilling tips

Additional reading:

-SALT-FREE DRY RUBBED CHICKEN DRUMSTICKS

-SMOKED STRAWBERRY MARINADE

-SMOKED MAPLE SYRUP MARINADE

Dr. Smoke- Barbecue sauce broken down, we hope this is helpful in understanding the sauces you use

Dr. Smoke- Barbecue sauce broken down, we hope this is helpful in understanding the sauces you use

Raspberries go to the grill recipe is a mini tart with cheese and smoky raspberries on top- Yummy!

Raspberries go to the grill recipe is a mini tart with Brie and smoky raspberries on top- Yummy!

RASPBERRIES GO TO THE GRILL FOR THE ULTIMATE MINI TART APPETIZER

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our fresh picked raspberries

Known to help aid weight loss, be a cancer preventer, and assist your autoimmune system, raspberries are one of the fresh fruits that can have a short availability depending on where you live.  I like to take advantage of the fresh harvest and use them of course in desserts but I also like to blend them with savory items for a perfect bite of balanced flavors.

That’s why I’m taking fresh raspberries and smoking them first to enrich their flavor then combining them with creamy brie cheese for a great, five-ingredient appetizer.

Take a trip to your fresh produce stand, farmer’s market, or even the grocery store and pick up some raspberries for this easy recipe.

Ingredients & Prep

Beautiful fresh raspberries are going to the grill for a smoking that will turn them into a perfect jam-like consistency to be added to a tartlet.  First, gather these five ingredients for a full cook event on your favorite grill: There are not too many ingredients for this easy recipe

  • 1-1/2 cups raspberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 30 phyllo tart shells
  • 8 oz. Brie

If you plan to use a charcoal grill for the cooking, do the grill’s set up first so the fire can die down to hot embers.  You’ll want to remember that no matter if you use a charcoal or LP/Gas grill, you’ll be setting up a two-zone cooking method, which by now you likely know is my favorite way to grill and smoke foods.  You’ll also need a couple of wood chunks for the smoke infusion which will be placed on the hot coals of a charcoal grill or the heat shield or in a smoking box of the gas grill.

While your heating up the grill, rinse and pat dry the 1-1/2 cups of raspberries – fresh or store bought – and place in a disposable foil pan.  When the grill is ready, add your disposable pan of raspberries to the unlit side of the grill.  Leave to cook for about 15 minutes.

Turning Fruit to Fruit Sauce-Raspberries go to the grill!Raspberries on the grill with a wood chunk

After bringing the raspberries to the grill and cooking with wood chunks for about 15 minutes, you’ll find that the raspberries have softened and broken down, making for the perfect sauce-like consistency.  Time to sweeten and thicken them up.  Start by adding 2 tablespoons of sugar and 1 tablespoon of cornstarch to the pan and stir to combine.  Allow the mixture to continue to cook for another 10 minutes.  Then stir again and place on the warming rack of your grill.

Tart Time

I love the ready-made phyllo tart shells available in most grocery stores.  This makes our recipe super fast and easy.  You’ll need 30 premade phyllo tart shells and about 8 ounces of Brie.

Taking the brie, cut into ½-inch slices and then cut those slices in half.  Cut the slices into ½-inch cubes.  You’ll need about 2-3 cubes per shell so prepare 90 cubes.  Use the leftovers in other recipes or eat on their own. Be sure the brie is cold when you cut it especially if you’ve purchased a double crème or you’ll have issues keeping the cubes firm.Brie cut into small squares

With the brie cubed and the tart shells laid out in a pan, it’s time to take these tarts to the grill for some melting.  Just like when the raspberries were smoked using a two-zone method, we place the tart shells on the unlit side of the grill and the raspberry filling on the warming rack.  Close the lid and allow the brie to melt and absorb the great wood flavor from our wood chunks.  As the cheese melts, you may need to rotate the pan to ensure an even melting.

After the brie-filled tart shells have melted, it’s time to take the smoked raspberry sauce that we sweetened and thickened to become our sweet-tart complement to the brie’s creaminess.  Simply spoon a tablespoon or so of smoked raspberry sauce on top of the melted brie, making sure to stay within the tart shell edges.  Allow the tarts to cook for just a few additional minutes, then remove from the grill and serve immediately.

With the crunch and lightness of the phyllo shell, the creaminess of the brie and the sweet-tart of the smoked raspberry sauce, this is the perfect light appetizer that will be enjoyed by everyone.  And don’t forget, the entire recipe can be done on the grill!

Purchase products:

Wood Chunks- Double Filet

Related reading:

-SMOKED STRAWBERRY HAND PIE

-EMBER FIRED EGGPLANT & FETA TARTS

-Smoked Strawberries with Hand Held Smoker

Dr. Smoke you must try this recipe- Raspberries go to the grill

Dr. Smoke you must try this recipe Raspberries go to the grill with our filet wood chunks!

 

 

STRAWBERRY BELLINI BOTH SWEET & SMOKY

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I’ve worked on a trio of recipes to take full advantage of the short seasonal harvest of strawberries we have here in Western New York State.  I’ve already shared with you my Smoked Strawberry Hand Pie and my Creamy Smoked Strawberry Semifreddo.  Now, it’s time for a refreshing cocktail that also features smoked strawberry.

Just grab a couple of quarts of fresh strawberries or even store bought when they are out of season in your area and pick your smoke technique: we have three options – the charcoal grill which is how I did my strawberries, the gas grill or the handheld food smoker.  Then prepare to make our version of the strawberry Bellini which has a trademark smoked strawberry to balance the sweetness of simple syrup and Prosecco.

Simple Syrup

the pot of simple syrup ingredients blending over low temperatures

After smoking the strawberries using either a handheld food smoker, stovetop smoker, gas grill or charcoal smoker – we have instructional videos on all these techniques – the next step for our Bellini is to make the simple syrup.  Taking 1 cup of sugar and 1 cup of water, I add both to a saucepan set over medium heat and stir constantly until the sugar is dissolved.  Then I remove it from heat and allow to cool.  At this point, I like to pour the simple syrup into a liquid measuring cup to make adding to our cocktail easier.

Bellini Base

Time to start making the Bellini.  I add ice cubes to a blender and pulse them into crushed ice.  I then take my smoked strawberry juice which I reserved from my previous smoked strawberries and add about 1 cup to the crushed ice.  If you’re using whole smoked strawberries, you can pulse these into the crushed ice.  After adding my smoked strawberry juice, I add about 1 cup of simple syrup.  Pulse the mixture until blended and make any necessary adjustments to ice, strawberry or syrup flavors until you have the consistency and balance of sweet and smoky that you like.  Keep in mind, you will be pouring this mixture into the glass first, then adding the sparkling Prosecco so don’t over-sweeten.strawberries and simple syrup mixture in the blender adding ice to chill

Perfect Balance

Now it’s time to bring everything together for the final drink.  First, grab a bottle of Prosecco.  Take the glass of your choice and fill it about halfway with the smoked strawberry mixture.  Fill the rest of the glass with chilled Prosecco.  I like to top my glass off with some fresh mint.  Serve immediately.  Immensely refreshing on a hot day and festive looking too. The perfect way to use less than perfect strawberries.  Cheers from SmokinLicious®!

Tasting Notes

Now, this is a drink base that easily can be adapted for other liquor content.  Feel free to add tequila, rum, even vodka.  Just reduce the hard liquor amount to 2 ounces.

Purchase products:

Charwood

Wood Chunks- Double Filet

Wood Chips- Piccolo®

Additional reading:

-STRAWBERRIES GET SMOKY FOR AN AQUA FRESCA COCKTAIL

-ELEVATE YOUR KIWI CAIPIROSKA

-SMOKED STRAWBERRY HAND PIE

-THE SMOKED PEAR BELLINI COCKTAIL

 

DR. SMOKE HAS A THREE CHEERS FOR STRAWBERRY BELLINI BOTH SWEET & SMOKY

DR. SMOKE HAS A THREE CHEERS FOR STRAWBERRY BELLINI BOTH SWEET & SMOKY

The how to instructions for cooking fresh corn on a gas grill!

Fresh Corn is the one vegetable that you MUST try on the grill!

SMOKY, CHARRY, FRESH CORN ON THE COB

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It’s that time of year!  Fresh corn has arrived but not for long.  Time to get your hands on a few dozen and do something truly special with this favorite

There’s Nothing Like Fresh

Yes, you can get corn all year by purchasing in the freezer section of your local grocer.  Seriously though.  Who wants frozen when by waiting nearly 10 months on the east coast you can have fabulous fresh corn?  There is a taste difference between fresh and frozen!

On The Grill With Wood For Smoky Char

Corn is one of those vegetables that just begs to be put on the grill.  There are many techniques but I prefer to remove the husks and silks, and grill my corn on the cob

putting the wood chunks on the diffuser will allow them to ignite and provide a great wood aroma

with wood chunks on the grill’s heat shields.  In answer to the question about soaking the wood in water first – no, I do not do this step as I want my corn kernels to really crackle on the grill.   Just see our posting on how to add wood chunks to the LP grill.

Perfect Wood Makes Perfect Char

Smokinlicious double filet wood chunks work perfect on a gas grill for added flavor

SmokinLicious® double filet wood chunks are the perfect size for flavoring as well as fit on most grills.  From start to finish, you can easily do a couple dozen ears of corn in about an hour.  With this technique, I just need 4-5 wood chunks on one of the heat shields.  That will provide enough smoke vapor to collect in the grill’s cooking area to ensure every ear is equally charred and flavored.  Next, simply monitor for the need to turn the corn with tongs to produce an even char.  Keep in mind, just like popcorn kernels, you will hear some of the raw corn kernels heat up and pop/crackle while cooking.  This makes for the sweetest end to your cooking tasks!

So Many Recipe Options

Once I near the end of the corn’s cooking, I snip some fresh herbs from the garden like mint, parsley, and even lavender.  I melt butter and add the chopped herbs to the pot.  I then brush the nearly cooked corn with this aromatic mix and seal in all the great flavors – smoky, sweet, buttery – just perfect.

After I’ve consumed some of my masterpiece, I remove the kernels from the cob to a large bowl using a knife.  This corn will be split into freezer bags and stored for winter recipe cooking that will allow me to bring back the taste of summer.

Need inspiration on what to do with all that corn?  Think Cowboy Salsa, Corn Succotash, Smoky Cornbread, Corn Cakes, Corn-Potato Chowder, Corn Pudding, Corn Grits, and so much more.  I bet you want to hit the corn stand now!  Get going!

Did we inspire you?  We’d love to see your photos of your grilled corn and corn recipes.  Leave a comment and subscribe.  Keep following us as we bring you innovative tips, techniques, and recipes on working with wood for cooking, grilling & smoking.

You might also enjoy some of our salad recipes:

Smoked Pear Salad With Gorgonzola

Smoked Snow Peas With Cucumber Salad

Purchase products:

Wood Chunks- Double Filet

Wood fired guacamole by grilling the avocado's before you make the guacamole will excite your taste buds! Your quests will wonder how you did this simple recipe by adding only one small step!

Wood fired guacamole by grilling the avocado’s before you make the guacamole will excite your taste buds! Your quests will wonder how you did this simple recipe by adding only one small step!

THE KISS OF FIRE TO GUACAMOLE

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The single seeded berry, fleshy fruit we know as avocado is loaded with healthy fats, 4 grams of protein, and 975 milligrams of potassium which is nearly twice as much as a banana.  With 18 of the amino acids recommend in daily consumption, you’ll want to include avocado in your diet.

We thought we would take this fruit favorite and add a flavor level for your avocado recipes by wood-firing the avocado.  This simple step will bring all the nutritional benefits of the fruit with a bold new taste.

7 Fresh Ingredients

Once you’ve wood fired your avocados on a gas or charcoal grill (see our posting on this technique), you need to gather the following ingredients:

  • 3 wood fired avocados
  • 1 finely grated garlic clove
  • 1 finely chopped Serrano or jalapeno pepper
  • ¼ of a white onion, finely chopped
  • 2 tablespoons of freshly squeezed lime juice
  • 1 tablespoon chopped cilantro
  • 1 teaspoon kosher salt

In addition to the above ingredients, you’ll need a blender or a mortar and pestle.  I prefer the mortar and pestle so I can control the level of “mash” that occurs to each ingredient.

Layering on the Flavors

First up, you need to mash up the wood fired avocado flesh.  The best guacamole has some chunky quality to it so keep this in mind when you are mashing the flesh.  Once the avocado is mashed up, add the pepper and combine that as well.  You can select the pepper based on whether you want heat or not.  If you prefer a guacamole that has no spice, then add a sweet pepper.

Once the grilled avocado and pepper are mixed, time to add the other ingredients.  First in, chopped onion followed by lime juice, cilantro and salt.  Combine everything well ensuring that any chunks are not too big for any of the ingredients.  Soon you’ll get the aroma of all the fresh ingredients and have an idea just how this is going to taste.

PREPARE TO SERVE THE WOOD FIRED GUACAMOLE!

The best part about wood fired guacamole is just how simple it is to make yet the flavors are so fresh and intense.  Select your favorite serving piece.  Once all the ingredients are combined, scrape all the contents from the mortar and place in the serving dish or bowl.  I like to top my guacamole with some smoked paprika so it has a bit of color to the top. Keep in mind, you don’t need to just use this with taco chips.  This is a great topping for a burger or grilled chicken sandwich and even works well with salad greens.  You’ll love how the wood flavor adds another dimension to this favorite food.

We hope you found inspiration with this wood fired guacamole recipe.  We’d love to see your photos of this recipe.  Leave a comment and subscribe.  Keep following us as we bring you innovative tips, techniques, and recipes on working with wood for cooking, grilling & smoking.

Additional reading:

-WOOD GRILLING AVOCADO

-HUMMUS TAKES A SPICY-CHAR TWIST

Purchase products:

Wood Chunks- Double and Single Filet

Dr Smoke- "Shhh, don't tell your guests how you did it. This is our secret ingredient."

Dr Smoke- “Shhh, don’t tell your guests how you did it. This is our secret ingredient.”

Our guest blogger provides great insights into grilling a Beer-Can Chicken

Our guest blogger provides great insights into grilling a Beer-Can Chicken

GRILLING A BEER-CAN CHICKEN

Guest Blogger:

Source: eReplacementParts Blog

Author: John Thomas

What says “grill master” more than grilling a whole chicken sitting on top of a can of beer that is infusing flavor and moisture into your bird? Beer-can chicken is often overlooked on the menu, but it’s a fun and proven way to grill a tasty whole chicken. Grab a whole chicken from the grocery store and beer or even some root beer or soda and get that thing on the grill for a guaranteed successful meal. This is an easy method for grilling a flavorful and tender chicken that keeps all eyes on the grill and provides that “wow” factor for any cookout you host.

Sure, it’s called “beer-can chicken,” but that doesn’t necessarily mean you have to use beer. There are tons of flavorful canned beverages out there if you are so inclined to something else. Any soda will make your chicken pop, or even an empty can with a little water and garlic. Beers like imperial stouts, pilsners, or lagers are great, but some other fun ideas include orange soda, cola, or root beer. Regardless, pick your favorite beer or soda. The first key to sitting your bird on top of a can is to make sure you start with room temperature beer or soda. You want that liquid to steam and if you start off with a cold beverage, it just might not get hot enough. Second, don’t use a full can. It takes a lot of heat to get that liquid to steam, so empty at least half the can prior to inserting it into the cavity of the chicken.

Tips and Tricks infographics

Two Recipe Choices:

For those of you who choose not to grill with beer, the first recipe choice offered here is a BBQ root beer chicken. This flavorful bird has a classic BBQ dry rub on the outside and root-beer-infused sweet flavor and moisture on the inside. The bird is brushed with any BBQ sauce you like toward the end of the cooking. After cleaning out the chicken, mix these dry ingredients together and heavily apply this simple BBQ dry rub all over the bird.

Rub infographics

1 tablespoon salt
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon chili powder

Place the chicken on top of a can of root beer and grill as instructed below. If root beer isn’t your thing, orange soda can be substituted in this recipe.

The second recipe is more of a classic beer-can chicken that has a spicy dry rub applied to the outside. A classic pilsner or lager is used to provide moisture and flavor to the bird. The ingredients for the spicy dry rub recipe are as follows:

1 tablespoon kosher salt
5 tablespoons black pepper
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 tablespoon oregano
2 teaspoons thyme
2 teaspoons paprika
1 teaspoon garlic powder
1 tablespoon red pepper flakes

Clean out the bird and heavily apply the dry rub all over the outside. For an extra pop, a poultry butter injection inside the bird is fantastic. Most grocery stores sell a food injection needle set. Melt some butter and inject it into the thickest part of the breast and into the legs and thighs. The buttery flavor can’t be beaten.

Now that you have applied your dry rub to the chicken, set up the grill for indirect heat. For indirect heat, place charcoal on half the grill and cook the bird on the other half, above an aluminum tin to catch drippings. Grilling the chicken at a more moderate temperature reduces the chance of scorching the bird on the outside and undercooking the inside. On a gas grill, ignite the burners on only one side to medium-high heat. You want the grill to be at about 400-425 degrees for grilling a beer-can chicken.

Grilling infographics

It’s easiest to insert the can into the bird right at the grill to avoid it tipping over inside the house. The legs of the chicken extend down toward the grill and the can is inserted into the cavity between the drumsticks. After the grill is pre-heated, set the chicken, neatly propped up on top of the can, on the indirect heat side of the grill and close the grill dome. After about 45 minutes, check the internal temperature of the bird. The chicken will be done when the internal temperature is 165˚F. It should take about 1 to 1-1/2 hours to fully cook the bird, depending on your grill temperature.

Once your chicken reaches 165 degrees, you’ll need to remove the can and the chicken from the grill. Take some extra care to safely remove the bird from the grill. Use grill tongs placed in the neck cavity to secure the bird from the top while carefully holding the bottom of the can with some oven mitts or pot holders. The can will be hot and you can burn yourself and you don’t want to spill any liquid from the can. Get a solid grip on the can with your oven mitt/pot holder and slowly pull the chicken off the can with your tongs, then place it on a plate or cutting board. Leave the can on or near the grill and allow it to cool. Bring the bird inside for a quick 10-minute rest followed by carving.

Beer-can chicken is a fun way to grill an entire chicken. The method places the bird in an ideal position for grilling while providing a flavorful, inventive moisture source underneath. Try experimenting with any soda or beer you might like. You’re guaranteed a juicy chicken with a unique grilled flavor.  Hope you enjoyed the bloggers Grilling a Beer-Can Chicken!

Source: eReplacementParts Blog

Author: John Thomas

Our culinary crew tested this recipe on open fire pit!  Below are our results:

The culinary crew tested this recipe on an open pit cooking area! We were satisfied with the outcome and are passing on this recipe to you!

The culinary crew tested this recipe on an open pit cooking area using Smokinlicious® Double Filet! We were satisfied with the outcome and are passing on this recipe to you!

Smokinlicious® Double Filet

 

 

Dr Smoke

Dr. Smoke- Our team found this to be an easy recipe “grilling a beer-can chicken” submitted to us as a “guest” blogger!   You should try it!