This week on Shootin' the Que, I cooked a French bread pizza on my Traeger Grill! I used Cheshire Farms Pepperoni along with my Garlic Butter rub to make a tasty, unique pizza!
This week on Shootin' the Que I cooked my version of Classic BBQ Chicken, just in time for the Fourth of July!! I prepared this classic staple on my Traeger Pellet Grill, but you can of course cook on any grill that you choose.
This week I cooked my version of Smoked BBQ Carnitas Tacos on the Traeger Grill! We cooked our CT Butts on the Traeger Grill and these tacos turned out GREAT! In this recipe I used my Tangy Vinegar Sauce, Garlic Jalapeño Rub and Honey Chipotle Rub!
This week I did my version of New Orleans Style BBQ Shrimp! This week's recipe included my Sweet BBQ Rub, Garlic Jalapeño Rub, Tangy Vinegar Sauce and my Sweet BBQ Sauce.
Around Memorial Day, our friends at Royal Oak Charcoal held a competition: The Hotdog Challenge. While we didn't win, we've had a bunch of people ask us about our recipe, so here you go!
This week you can head on over and check out Smoked Wings 2 Ways on the Traeger Grill: Cherry Black Pepper Wings with a Sweet & Spicy Tangy Vinegar BBQ Sauce and Crispy Garlic Butter Wings with a "Kinda" White Alabama BBQ Sauce.
For these Double Cut, Bone-in Pork Chops, we pulled out all the punches. I reverse seared them, used our Tangy Vinegar sauce and topped it with an orange marmalade glaze.
Let's face it, cooking ribs is hard. Pitmaster Heath Riles shares his award winning recipe alongside step-by-step instructions to achieve the absolute best flavors!
