(Not that all these recipes involve smoking meat, we were just pointing out the difference!)
Even better, just hand him a beer and do it all yourself! Be careful though, the meat-ego is easily bruised and unless you want to be the one behind the grill all summer, be sure to ask for his expertise now and then – even if you don’t really need it!
St. Louis-Style Pork Ribs
- 2 slabs of St. Louis Ribs
- 1 16 oz. bottle of Meyer’s Honey Mesquite BBQ Sauce
- 1 6 oz. bottle of Meyer’s Smokehouse Seasoning
- (Lucky you, this all comes with your order of Meyer’s St. Louis Ribs!)
- Rub ribs with the seasoning
- Preheat grill to 350°F. Wrap ribs in aluminum foil and grill for 60 minutes.
- Unwrap the ribs, brush with barbecue sauce, wrap and grill for 15 more minutes.
- Unwrap again, brush with sauce again and wrap in the foil. Cook for 15-25 more minutes until tender.
Cowboy Brisket Sandwich
- 8 thick bread slices
- 4 (3/4 oz.) pepper Jack cheese slices
- 2 cups chopped Beef Brisket
- 1 bottle Meyer’s Original BBQ Sauce
- Pickled jalapeño pepper slices
- Preheat oven to 400°.
- Arrange bread slices in a single layer on a baking sheet.
- Top 4 bread slices with pepper Jack cheese slices.
- Bake 5 minutes or until bread is toasted and cheese is melted.
- Top cheese-covered bread slices with pre-sauced brisket (about 1/2 cup per slice), jalapeño pepper slices, and remaining 4 bread slices. Serve immediately.
- 1 3 to 4-pound whole chicken
- 2 Tablespoons olive oil
- 1/4 cup Meyer’s BBQ Rub
- 1/2 cup Meyer’s Original BBQ Sauce
- 2 Tablespoons honey
- Preheat your smoker to 250°F. I like using a mild fruitwood like apple, but hickory or cherry also work well.
- Remove any giblets or neck from inside the cavity of the chicken. Set the chicken breast side down on a large cutting board. Starting on one side of the tail, use sharp kitchen shears to cut alongside the spine all the way up to the neck cavity. Repeat on the other side of the spine until it is completely removed. Flip the chicken over and use the shears the cut up in between the chicken breasts to split the breast bone and cut the chicken completely in half. Dry all sides of the chicken with paper towels and make sure there aren’t any dangling pieces of skin or bone.
- Drizzle the olive oil on the chicken halves and rub across the entire chicken. Sprinkle liberally with the BBQ rub, but don’t try to rub it in. Make sure the chicken is evenly coated on all sides with the seasoning.
- Place your chicken onto the grill grates skin side up. Close your smoker door and cook for 35-45 minutes per pound. Start checking your internal temperature at the hour mark.
- At 145°F, it’s time to glaze your chicken. Mix the BBQ sauce with the honey and brush all over your chicken. Increase the heat in your smoker to 300°F.
- Cook for an additional 15-20 minutes, or until the internal temperature in both the breast and the thigh reads at least 160°F. Watch during this time period that the glaze doesn’t burn.
- Remove the chicken halves to a large platter or cutting board and let it rest for 10 minutes before slicing and serving.
Espresso Tri-Tip Roast
- 2-pound tri-tip roast, cut to about 6 ounces steaks
- 3 Tablespoons finely ground espresso coffee beans
- 3 Tablespoons brown sugar
- 1 Tablespoon chili powder
- 2 teaspoons sea salt
- 1 teaspoon black pepper, coarse ground
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Combine espresso beans, brown sugar, garlic powder, black pepper, and chili powder. Rub mixture onto steaks and place into a resealable container. Cover and allow to refrigerate for an hour.
- Preheat grill for medium heat. Remove steaks from fridge and place on grill. Cook for about 1 to 1 1/2 hours, depending on the thickness of roast and desired doneness.
- Once cooked, remove from heat allow to sit for 5 minutes before slicing.
Smoked Baked Beans
- 2 28 oz. cans Bush’s original baked beans, drained
- 1 green bell pepper seeded and chopped
- 1 small onion peeled and chopped
- 1/2 lb. hickory smoked bacon chopped
- 2 Tablespoons reserved bacon grease
- 1/4 cup Meyer’s Honey Mesquite BBQ sauce
- 1/4 cup brown sugar light or dark
- 2 Tablespoons sweet pickle relish
- 1 1/2 Tablespoons yellow mustard
- 1/2 teaspoon Meyer’s Texas Bean Seasoning
- In a large cast iron skillet, cook bacon pieces over a grill or stove until crispy. Drain on paper towels or newspaper. Set aside. Reserve 2 Tablespoons of the bacon grease.
- In the same pan, sauté peppers and onions until they are tender, and the onions are caramelized.
- Pour the drained baked beans into the skillet, and add the bacon, BBQ sauce, brown sugar, pickle relish, mustard and bean seasoning. Stir well to combine.
- Place pan in the smoker, and slow cook for several hours until excess liquid is evaporated, beans are bubbly and cooked through. The longer they are on the smoker, the stronger the smoked flavor will be. We recommend around 2 hours on a smoker at approximately 250°F.