Talk about returning to BBQ 101 and smoky training wheels.My newest seven year old renegade student decided she wanted to learn how to smoke her first brisket and short ribs today. Seeing as how I'm only accustomed BBQ'ing whole hogs, 15 pound briskets and massive slabs of ribs - you can imagine my confusion at smoking a miniscule 2 pound baby brisket and four puny, albeit chubby, choice beef ribs.Anyway, Sunday, [yup. that's her real name - then again - i'm a girl named Mike - so who's judging?] did a fantastic job! Both meats were smoky, juicy, BEYOND savory, had great smoke rings, chars and burnt ends!Excellent work sweet baby girl! Your meats were delectable! I promise, any grown Southern man would have drooled and swooned over your creations! And, those boys do know their BBQ!P.S., when choosing a brisket - ask your butcher for his or her favorite pick. Otherwise you might very well end up with a really tough piece of expensive meat.Anyway, have fun and enjoy yourselves like SUNDAY SUNDAY SUNDAY did!

I created this sauce to accompany a pulled pork recipe I created from the ground up. I figured if the framework is self made, then we gotta top it off appropriately! No store bought bbq would do for the effort I put into my pork! It needed customization. Lol. Using ketchup with no high fructose corn syrup is not only better for you, but it's necessary for a good texture to your sauce as well.

If you love BBQ, pork and spice, you'll love this one! Are you looking for an easy, sweet and spicy, mouth watering BBQ Pulled Pork Sandwich recipe for your upcoming sweltering Summer afternoon? Well, this Sloppy Sow Sandwich will certainty do ya!Serve her hot or cold. We always prefer hot. Anyway, this flavorful and darn near foolproof dish is always a hit in our house and at our neighborhood BBQ's! Especially by the men and children! Serve with chilled fresh side fruits and iced tea. Know that chilled watermelon and strawberries go great with this delicious sandwich!You could make your own BBQ sauce but why when Sweet Baby Ray's [SBR's] makes the best one out there?! Seriously, save yourself some valuable time folks!If you're not crazy about peppers and spices, this recipe is just as great without them! So, go for it! ;0)

My mother used to make this for our family on special occasions like Memorial Day and picnics. But we liked it so much we'd have it just for dinner sometimes. It's VERY simple. You're house will smell like heaven once it gets cooking!

For BBQ lovers, the sauce includes fresh cilantro sauce which gives a very special taste!Be patient and let the cut cook at low heat, you will not regret spending the time. Enjoy!

Please read this.So many options, so many variables, so little time, so let's get started.Half of these ingredients are able to be substituted for something else. Every choice you make will affect the end result, so I suggest making a few different jars, labeling the jars and taking notes; you'd hate yourself if you created something magical and forgot what went in it.Vinegar. Either white or apple cider. So very different.Sugar: White, Light or Dark Brown. Oh, the decisions that must be made.Crushed Peppers: but seriously, aren't there hundreds of pepper varieties? Yes, yes there are. Choose wisely.Hot Sauce: Again? Really?!? Maybe try something easy the first time, like Frank's™ or Tabasco™ but don't be afraid to try all different kinds.It is important to let this sit for at least 24 hours before serving, and the longer the better. A week would be great if you can handle the waiting.Use this mop on baby back or spare ribs, pit beef, or really whatever you'd like.

This has been a family favorite for at least 4 generations in my family. It is so simple it is almost mind blowing. These go very well with rice, potatoes, and noodles.

Hubbalicious and I both love Buffalo and BBQ chicken wings, so I came up with this recipe to satisfy both cravings at once.When I took these pics, I didn't have any chicken wings in the fridge, so I broke down our weekly whole chicken into frying pieces, but you can easily make this recipe with wings only.If all you need is the (super simple and easy) sauce recipe, I've offered it up first.If you can use some guidance on the chicken itself, just read past the sauce.

Here is another BBQ recipe, but for this recipe I decided to garnish the sandwiches with some white pepper to give it a little kick. Let me tell you, it adds that little something in there that we all know and love!

If u want a quick easy meal that's cheap to feed a lot of people this is the meal for you! Also caggage haters will not really complain when it comes to this my husband hates caggage but he likes it in this!

You may notice a theme in 2 of my last 3 recipes. I love BBQ. I will put it on anything and everything. People may like ketchup/catsup, mayonnaise, mustard, etc on their fries, but I prefer BBQ sauce. To me it is so much better. A juicy cheeseburger? BBQ Sauce.Ice cream? Chocolate syrup. Even I have limits to what I put BBQ sauce on.With this recipe, it is all about taking a chance. After I made the ribs, I thought to myself, why not do this with chicken? My wife said, "Yes please." We took the plunge.Needless to say, we loved it. 99% of the recipes that I have posted, I love. Only one of the recipes, I was eh with, but others loved it. So I posted it. I will let you decide which one it is.Back to the recipe. I have digressed a lot, my ADD is in full effect. :-) Anyway, I love this recipe. What is not to love? Tender, moist, chicken with BBQ sauce. It is super simple and super delicious. Enjoy with whatever you want. I love cornbread muffins and string beans, so I ate it with that.You can keep the skin on or take it off. We like it skinless, so we took it off ourselves. Not hard to do at all. If I can do it, then anyone can. This recipe calls for bone in chicken thighs, but you can use any part that you prefer.Enjoy!

Read this.Pulled Pork. Pork BBQ. Pork shoulder. Boston Butt. Picnic Roast. It's moist and tender, smokey, and those pieces of bark that have so much freaking flavor.I am going to explain Pulled Pork so that you can be successful on the regular.Meat choice: Bone-in. Period. It makes better pulled pork. Period.Trim the fat: Trim any excess fat down to about a 1/4 inch. Some is good, but too much and your rub, and your smoke won't penetrate and you're going to throw it out later anyhow.Rub: You'll need something to make your meat sticky so the rub adheres. Use regular mustard and a little honey. Different people use different things. You will not taste the mustard when this is all said and done. The rub. Use a lot. All over the meat. Then wrap this hunk of meat tightly in plastic wrap and toss in the refrigerator for 8 or more hours.Temperature: People argue. But, general consensus is indirect cooking between 225°-285°. I like 250°.Smoke: Again, people argue. I like Pecan, Apple and Cherry. Pear and Hickory are good, too. Mix and match, experiment with what you like.Cook: To internal temperature of 198°-203°, whenever the bone easily wiggles and slides out of meat. Timing will vary between every pork butt. Do NOT go by time, go by internal temperature.Wrap in aluminum foil tightly. Place in cooler, cover with towels and rest for at least 1 hour.Pull. Eat.Have questions? Feel free to ask me, I'm happy to help.