Philly Cheese Hog!

Yeah I know that ”Philly Cheesesteak” is a classic and I make it every once in a while when I get the urge for flavorful Cheesy Beef! This winter (2020) I got the idea, why not make it with Pulled Pork instead of Beef?

Yeah I know it is sacriledge but boy what a good sacriledge!!! The flavors meld beautifully and the Pulled Pork takes on a Bacon flavor that is hard to beat!

You can of course fill a Caesar Roll with this but I like it just as much just as it is. Try it once and you will do it soon again, I promise!!!


500g Pulled Pork (1 lbs)

1 Yellow Onion thinly sliced

200g Button Mushrooms sliced

1 Green Bell Pepper finely chopped

2 Cloves Garlic sliced

1 Tbsp Pickled Jalapenos finely chopped

2 slices Cheddar (or more 😋)

1 Tbsp Worchester sauce

(1 Caesar Roll (optional))

Chop the Pulled Pork roughly to break it up a bit

Fry the Onion and Garlic on medium heat for a couple of minutes.

Add the Pulled Pork and fry with Onions and Garlic 10 minutes.

Mix in Mushrooms, Bell Pepper, Jalapenos and Worchester Sauce.

Fry another 5 minutes.

Form into an oblong shape in the pan. Place the Cheese on top.

Put lid on pan and shut down the heat.

When Cheese has melted eat immediately!

Nuthin’ ’rong wid a Philly Cheese Hog !!!


Carnitas or "Little Meats" can be served two ways, either in small crispy pieces or if you are using the Carnitas as a filling for Tacos shred with 2 forks.

My favourite are the crispy pieces and therefore I use the same technique as for Burnt Ends but with Mexican flavors.

Cumin (Comino) really is the Home-Flavor of South America and cooking Pork in Coca Cola and Orange Juice is more common in Mexico than you would think. These Carnitas are the best I have eaten on three continents!!!


Pork Loin cut into 1 inch pieces

Kosher Salt

1 Tbsp Cumin

1 Tbsp Ancho Chile Pepper ground

1 Tbsp Oregano



1/2 Cup Coca Cola

1/2 Cup Orange Juice

4 Cloves Garlic Pressed

1/4 Cup Oil to fry in

Cut meat into 1 inch pieces. Season with Salt, Cumin, Ancho Chile and Oregano. Put in fridge for 24-48 hours

Start your Smoker at 250F for a 3 hour smoke

Place meat in the Smoker and cue with 1 chunk Cherry Wood for 1 1/2 hour

Mix Coca Cola, Orange Juice and Garlic

After 1 1/2 hour on the Smoker take out and put the meat in the Foilpan. Pour over the Coca Cola mix and blend with the meat. Cover tightly with foil and put back on the Smoker and steam for 1 1/2 hour

After 1 1/2 hour take out and open Foilpan and pour off the liquid.

Heat up a good pan with the oil so it is really hot. Fry the meat so it is crispy on outside.

Enjoy your perfect Carnitas as they are or if you are using the Carnitas as a filling for Tacos shred with 2 forks!!!

Santa Fe Turkey Burger! Best of the Southwest!!!

The inspiration for this burger comes from the American Southwest. There is some really great food to be had in New Mexico and Arizona and this recipe is proof of that I assure you.

The superflavor of the Southwest is the New Mexico Green Chile which is a mild rich Chile that goes perfectly with the mild meat of Turkey. Add in some Tortilla Chips, Cumin and Jalapeno and you have a winner!!! Oh and the Cheese does it’s bit as well 😁


500g (1 pound) Minced Turkey

1 dl (1/2 cup) Gouda Cheese Shredded

1/2 dl (1/4 cup) Tomato Salsa

100g New Mexico Green Chile Chopped (or use Padron Chile as substitute)

1 dl (1/2 cup) Tortilla Chips Crushed

1/2 Onion Chopped

2 Tbsp Pickled Jalapeno Chopped

1 tsp Cumin (spiskummin)

1 tsp Salt

1/2 tsp Garlic Powder

1/2 tsp Black Pepper Ground

Mix everything, form into 4 Burgers and put in fridge.

Start grill for indirect grilling and take it up to 200c (400F)

Put in thermometer in one of the Burgers and grill indirect (not directly over the heat) under lid until innertemp. reaches 80c (160F).

Let rest 5 minutes (if you can wait that long😆) Enjoy!!!

Make your own Chipotle Chiles

This year thanks to Farmer Girl I have an abundance of Jalapeno Chiles.

Now I have already pickled a whole bunch to be eaten over the winter (see Recipe below) Then I thought why not make Chipotle Chiles from some? Chipotle is really a Smoked and Dried Red Jalapeno.

So I put my patience to the test and waited for some to get bright red then smoked and dried them and they came out so good!!!

This is both fun and easy!

Chipotle recipe

Red Jalapeno Chiles

Pecan smoking wood

Get your Smoker going at 250F for a 2 hour smoke

Take a sharp knife and cut a small slit in each Chile. This is to avoid bloating.

Smoke Chiles with continuous smoke for the full 2 hours. Continuous smoke!!!

Take off and continue drying in the oven at 200F or in a dehydrator for 6 hours


Oh if you don't have the patience to wait for the Jalapenos to turn red just pickle them instead! Almost as good

Pickled Jalapenos Recipe

1 Cup White Vinegar

1 Cup Water

1 tsp Kosher Salt

Green Jalapenos sliced

Put Jalapeno slices in glass jar.

Boil Vinegar, Water and Salt for 3 minutes.

Pour over Jalapenos.

Put on lid and let cool Store in fridge

Barbecued Meatballs

I just felt I needed to cue something different today. Agree it isn’t like cue’ing a whole Hog but it is different from anything else I have cue’d and the end result came out delicious!

Now remember these are Meatballs. Not Burgers! They are cooked low and slow with a touch of smoke. Then slathered in the tastiest Glaze (my own). If you follow my recipe you’ll never eat Meatballs in any other way!

Recipe Meatballs (makes 12 pieces 2 inch thick 125-130g Meatballs. If this is too much for what you need, just halve the recipe for all ingredients)

1 Kg (2 pounds) Ground Meat (I used beef mince only)

250g (1/2 pound) Ricotta cheese

2 Eggs

1 dl (1/4 cup) Breadcrumbs

2 tsp Oregano

2 tsp Salt

2 tsp BBQ Rub

1 tsp Fennel seed crushed in a mortar

Roll Meatballs 125-130 grams ca 2 inches thick

Run your smoker at 125c (250F)

Place Meatballs in smoker with space around them and smoke them gently with Cherry Wood until innertemp. reaches 70c (140F). Meanwhile make the Glaze.

1/2 dl (1/4 cup) Bourbon Whiskey

5 Tbsp Runny Hunny

1 1/2 Tbsp Hoisin Sauce

1 Tbsp Dijon Mustard

3 tsp Worcester sauce

3 tsp Soy Sauce

2 tsp Maple Syrup

1/2 tsp Salt

1/2 tsp Black Pepper

Heat Glaze to simmering then cool

When innertemp. reaches 70c (140F) then brush Meatballs with Glaze generously. (Slather them)

Keep smoking until innertemp. reaches 75c (150F) Take off. Let rest 5 minutes. Enjoy !!!!!

Pulled Pork

Pulled Pork! One of the four BBQ Classics: Brisket, Pulled Pork, Ribs and Chicken. In my view only second to Brisket.

There are many ways to cue a Pork Butt and after trying many I have discovered that brining the Pork gives the juiciest and most flavorful Pulled Pork.

Important in this recipe to keep the meat in the brine for 4 days and then to season it with BBQ Rub for at least 24 hours. Keeping it in the fridge of course. I also find that it comes out best if the brine is also injected into the meat with a meat syringe.

Try it! You won’t find a more flavorful Pulled Pork!


Pork Shoulder (I use the Picnic)


1 Quart (1 Liter) Water (cold)

½ dl (1/4 Cup) Salt

½ dl (1/4 Cup Sugar

½ dl (1/4 Cup) Bourbon

½ dl (1/4 Cup) Soy sauce

1/2 dl (1/4 Cup) Worchestershire sauce

½ dl (1/4 Cup) Maple Syrup

1 1/2 dl (3/4 Cup) Applejuice

Injection syringe for meat


Foil Pan

Mix water, salt and sugar cold. When it has dissolved pour in bourbon, soy, worchestershire sauce and maple syrup.

Put the Pork in a container. Use the syringe to inject the brine into the meat, as much as you can. Pour the rest of the brine over the Pork. Make sure it covers the whole piece of meat. If not, mix some more brine.

Put container in the fridge for 4 days. Take out, wipe dry and put BBQ rub all over meat.

Put back into fridge for 24-48 hours to marinate

Light up your smoker to 250F (125c) for a 4 hour smoke.

Put a thermometer in the meat.

Place meat in Smoker and BBQ with a light smoke (not too much) until innertemperature of the meat is around 140F (70c) 

Take off and put meat in Foil Pan. Pour in Applejuice and cover tightly with Foil.

Make sure it is tight to keep the moisture in. Keep the thermometer in the meat.

Place back on the Smoker or place in the oven at 250F (125c) 

Keep cue'ing in the Smoker or in the oven until innertemperature comes up to at least 200F (100c)

Take it off the Smoker or out of the oven and let it rest for at least 3 hours or preferably overnight.

Take off the foil and pull the meat into bits and pieces and mix with the juices.

Enjoy your Pulled Pork. Succulent, Juicy and Full of Flavor !!!


Brisket is probably the Worlds Best Meat to BBQ. For me it is number one on the list! Important as always is to get hold of really good premium meat. The actual BBQ’ing is easier than you think. It is all about time. Lots of time. I have had Briskets taking anything from 11 to 20 hours so be prepared! The reward though is so sweet it is worth every minute!!!


Brisket (mine are usually between 5 - 8 pounds)

Kosher Salt

Ground Black Pepper

Hickory Chunks for smoke


Foil Pan

Important: Start by putting toothpicks in the direction you will slice the meat when finished (against the grain). This because it is easier to see the fibers when the meat is still raw. I usually put one toothpick across the fibers on the ”Flat” of the Brisket and another toothpick across the fibers on the ”Point”.

Season the meat with Salt & Black Pepper and put in fridge for 24-48 hours.

Start up your Smoker for a 250F (125c) BBQ

Put a thermometer in the meat and put meat in the Smoker. BBQ with some Hickory Chunks for smoke until innertemperature reaches 140F (70c)

Start oven at 250F (125c)

Put meat in Foil Pan and cover tightly with Foil. Keep thermometer in the meat. Put Foil Pan in oven.

Take the Brisket up to innertemperature of 200F (98c). Then shut down oven but keep the Foil Pan in the oven with a closed door until the innertemperature comes down to 100F (50c).

Then slice meat thinly across the grain in the direction of the toothpicks.

Enjoy a superlatively good taste of Beef😉

Spare Ribs

A good number 3 on my list of Classic BBQ. I really love cu’eing Spare Ribs so that they are full of flavor and melt in your mouth soft.

The best way I know is what we call 3-2-1 Ribs. They are called that because you BBQ them in 3 simple steps. First you BBQ them low&slow for 3 hours to really absorb the BBQ Rub getting those fantastic flavors. Next you steam them for 2 hours to become meltingly good. Lastly you Glaze them for 1 hour so they get a good ”Bark”.

This is also very practical because you know exactly when food will be served as you know they will be ready in exactly 6 hours. So just calculate backwards from when dinnertime is and start 6 hours before that and your family will praise you 😁


Spare Ribs



Light Muscovado Sugar


Foil Pan (I use Weber Foil Pan 6416)


BBQ Glaze

Wood Chunks for smoke. I use 2 Cherry & 2 Hickory Chunks

Start by cutting the Ribs in 3 or 4 cuts (I do 4). This is for easy handling.

Remove the thin membrane on the backside (easier to do if the Ribs are in 3-4 pieces)

Put Salt on both sides. Mix BBQ Rub with an equal amount of Light Muscovado Sugar. I usually use around 3 Tbsp of each. Rub Ribs with blend. Put in fridge for 24-48 hours

When time for cue start your Smoker for 250F (125c)

Put Ribs in Smoker. I use a Rib-Rack! Makes it easier.

BBQ for 3 hours with smoke but without opening Smoker.

After 3 hours take out Ribs and put in Foil Pan. Pour in 1/2 cup (1dl) Applejuice in the foil pan. Cover pan tightly with Foil. Put back on Smoker and run for another 2 hours.

After 2 hours take out and unwrap. Brush Ribs with Glaze and put them back on the Smoker.

Glaze Ribs in the Smoker for 1 hour. Take out and ”Pig In” !!!

BBQ Chicken

Not so much a recipe as more of a technique for the juiciest BBQ chicken you can imagine.

The fact that it is smoking and steaming at the same time really makes a difference. The fact that it is brined also helps of course. a juicy Chicken!!!


1 Chicken around 3 pounds (1,5 kg)

1 Quart + ½ Cup Cold Water (1,2 Liter)

¼ Cup (1/2 dl) Salt

¼ Cup (1/2 dl) Sugar

BBQ rub

Apple juice

Steelbowl (big enough to hold the chicken, see picture)

Cherry Chunks

Make the brine by mixing cold water, salt and sugar.

Put chicken in a container and pour over brine.

Put in fridge for 24 hours.

Take out. Dry Chicken and dust and cover with rub on all sides.

Put in fridge a few hours or overnight.

Start your smoker and take it up to 250F (125c)

Put the chicken in the steel bowl with the breast side up.

Put in a thermometer in the breast meat at the thickest point.

Carefully pour apple juice around the chicken. I use around 1/2 Cup but it depends on how big the steelbowl is. It should come up a bit around the sides.

When the smoker is at the right temperature put the bowl in with the Chicken's legs closest to the firebox. Close the lid. Put on some chunks Cherry Wood

BBQ with closed lid until Chicken reaches 80c (160F) internal temperature 

Take off the bowl and let Chicken rest in the bowl for 20 minutes.

Enjoy a superjuicy BBQ’ed Chicken at it’s best!!!

Pulled Lamb Roast

Yeah I know this ain't your common cut for good Cu'e but I promise you won't be disappointed. After making this so many times it has become my absolute favourite apart from Brisket which is still number one. But Farmer Girl have this as her absolute favourite in the cu'ed meats!!! You can't argue with Farmer Girl 😆


Lamb Roast (mine are around 1 kg, or 2 pounds)

1 Liter (1 Quart) Cold Water

1/2 dl (1/4 Cup) Salt

1/2 dl (1/4 Cup) Sugar

1/2 dl (1/4 Cup) Soy Sauce

1/2 dl (1/4 Cup) Worchester Sauce

3 Tbsp Ras el Hanout Spice mix (Moroccan Flavorful Mix of Spices)

Foil Pan


Mix Water and the rest into a brine. 

Brine Lamb Roast for 3 days in fridge.

BBQ just like Pork Shoulder for Pulled Pork. You're making Pulled Lamb.

Set up your Smoker for 250F (125c) for around 3 - 4 hours.

Put a thermometer in the meat.

BBQ the Lamb Roast until innertemperature reaches 140F (70c)

Start your oven for 125F (250C)

When Lamb reaches 140F put in foil pan and cover tightly with foil. Keep thermometer in meat.

Run in oven until innertemperature reaches 200F (98c)

Let rest 1/2 hour then pull!!!

Enjoy the tastiest, melt in your mouth Lamb Roast you have ever tried!!!!!

Cornbread with Jalapeno & Cheese

So its raining again? Another classic summer evening. No cue tonight (sigh). So what to do? Oh of course! You bake this Years Best Corn Bread!!! Inside. Out of the rain. Drinking beer and listening to good Country Music!

I promise this recipe with bring a smile to your face😆😆😆


1 dl (1/2 cup) Yellow Corn Flour

1 dl (1/2 cup) Wheat Flour

1/2 dl (1/4 cup) Sugar

2 tsp Baking Powder

1/2 tsp Kosher Salt (Flingsalt)

1 dl (1/2 cup) Milk

1/2 dl (1/4 cup) Veg Oil

2 Eggs

2-3 Tbsp Chopped Pickled Jalapenos

2 1/2 dl (1 cup) Shredded Cheese (I use Guoda Cheese)

Set oven for 350F (175c)

Grease an appropriately sized baking mould.

In a bowl mix the dry stuff properly with a whisk.

In another bowl mix the wet stuff

Blend the wet into the dry and make sure it is well blended.

Into the mix blend the Chopped Jalapeno and Shredded Cheese.

Pour into mould and bake for 30-40 minutes. (In my small portion moulds I baked for 30 minutes)

Take out and cool but enjoy best when they are still warm!!!




Pork Loin Burnt Ends

You are out of Brisket and you have a sudden craving for Burnt Ends, so what do you do?

You get a Pork Loin!!!

I have made Burnt Ends from Pork Belly and Sausages but they always come out so fat? I wanted something that was more like meat in the texture than fat so I figured why not try with Pork Loin? Pork Loin is almost all meat and makes great Canadian Bacon so should work.

The result was fantastic!!! These are the best Burnt Ends I have ever tasted that was not from a Brisket! Please please try, you will not regret it I promise!


1 Pork Loin cut into 1 inch cubes (2,5cm)

Kosher Salt


Foil Pan


1 dl (1/2 cup) BBQ Sauce

1 dl (1/2 cup) Applejuice

1 Tbsp Runny Honey

1 Tbsp Hot Sauce (I use Frank’s)

Mix Pork Loin cubes with Kosher Salt & BBQ Rub and put in fridge for 24 hours to get some flavor.

Start your smoker for a 3 hour smoke at 250F (125c) 

Place the cubes in the smoker and run with smoke for 1 1/2 hours. (I used Cherry Wood Chunks, perfect with Pork)

Mix BBQ Sauce, Applejuice, Honey and Hot sauce.

Take out cubes and place in foil pan. Pour over the sauce and mix real well. Cover container tightly with foil. Place back in smoker and steam for 1 hour.

After 1 hour take out foil pan. Take out the cubes and place them back on the smoker grid as they are. Firm the cubes up for another 1/2 hour.

Take them off an enjoy supertender, well flavored Burnt Ends with no feeling of fat, only good meat!!!



Smoked Almonds

If you are like me and consider Smoked Almonds the perfect snack please try this recipe. It is really easy and tastes much much more than the store bought kind.

First of all you need a good container for using when smoking. You need one with a lot of perforations so that the smoke can really penetrate to the almonds.

Next get your almonds. Don’t take too many at a time, if they are too close they will not all be touched by smoke. I use 250g of almonds per smoke.

Set up your smoker (I use my WSM) for 2 hours of 250F (125c) Place the perforated container in the smoker. Close and feed with wood chunks of your choice. I smoked mine with Pecan but Hickory is also fine.

Smoke with continous smoke coming for 2 hours.

Take out Almonds and mix them with 1 Tbsp Oliveoil and 2 tsp Salt. Let rest for 1/2 hour.

Enjoy with a Cold Beer !!!

Collard Greens

Finally! I have been eating Collard Greens so many times in BBQ restaurants but never done it myself, until now! Farmer Girl was kind enough to grow some Collards this spring and here is the end result! Probably the best Vegetable dish there is!!! Y'all just gotta try it! the Best of Southern Cooking!!!


 5 Liter (5 Quarts) Collard Greens shredded (can be substituted with Spinach)

250g Smoked Ham Chopped

1 Large Onion Roughly Chopped

1 Liter (1 Quart) Cold Water

2 Stock Cubes

2 Tbsp Cider Vinegar

2 Tbsp Sugar

In a big Pot or Dutch Oven, fry the Onion for some color.

Put in Greens, Ham and Stock Cubes and pour over water.

Simmer (don't boil) for 1 hour.

Season with Cider Vinegar and Sugar.

Enjoy some of the Best of the South!!!

Grilled Wanamei Prawns

Put some Shrimp on the Barbie! This is so easy but so good! Perfect Party Snack!


1 pound (500g) Wanamei Prawns Cooked

1 Tbsp Thai Red Curry Paste

1 dl (1/2 Cup) Vegetable oil

1 tsp Lime Juice

Mix Curry Paste & Lime Juice with oil until liquid for a marinade

Marinate Prawns in oil for 24 hours in the fridge

Start up your grill to 400F (200c) 

Grill Prawns over indirect heat under lid for 20 minutes

Enjoy the perfect summer snack from "The Barbie"!!!

Louisiana Mac & Cheese

Flavors of the Pelican State are rich wonderful and very aromatic so why not combine them with the umami feeling of melted cheese & macaroni! At least that is what I did.

The combination of slightly smoked gently spiced chicken, sausage and garlic with the softness of the pasta and the umami of the cheese is just phenomenal. Please try for yourself. I promise the food will disappear with light speed. It did in our home!


1/2 pound (250g) UNCOOKED Elbow Macaroni

3 Tbsp Butter

3 Tbsp Flour

1 1/4 cup (3 dl) Milk

1 cup (2 dl) Thick Cream

2 tsp Onion Powder

2 tsp Salt

1 tsp White Pepper

1 tsp Garlic Powder

1 Cup Cheddar Cheese shredded

½ Cup Taleggio Cheese shredded

½ Cup Parmesan Cheese shredded

1/2 pound Chicken Cajun spiced and lightly smoked, chopped

1 pound Andouille Sausage Chopped ( I make my own by cold smoking Bratwurst with Hickory)

2 Eshalottes Onions (or other onions), chopped

Set oven for 400F (200c) Grid on Lower level.

Cook Macaroni until 1 Minute shorter than on package

Chop all Chicken, Andouille and Eschalottes into small pieces

Shred all the cheeses

Put butter & flour in pan and make a roux by frying the flour in the butter. Keep frying until it get like a light brown tone, like hazelnuts.

Into the roux pour in the milk and cream while stirring and bring to a simmer so that it thickens. When sauce is thickened put in 2/3 of the shredded cheese and stir to blend and melt

Take a large bowl. Put in the cooked Macaroni, Andouille, Chicken and Eschalottes and mix well. Pour over the cheese sauce and blend well.

Pour into a Lasagna dish (Flat and wide) Sprinkle the remaining cheese over the top. Put in oven for 35-40 minutes.

Scoop up the cheesiest, most flavorful (Thanks Louisianians) Mac & Cheese you can ever try!!!

Buffalo Burger

I have been longing to do these. The idea came to me after I tried to do Buffalo Wings out of Chicken thighs instead, that came out so good. To combine all the ”Buffalo” flavors in a burger for me sounds like food-poetry in motion!

So I marinated Skin & Boneless Chicken-thighs in a proper ”Buffalo Marinade” (see recipe below) for 48 hours.

Then grilled them off with a bit of smoke. Assembled with Burger Buns, then Blue Cheese Mayo, followed by 2 Chicken Thighs, topped off with 2 slices Burger Cheddar and the bread top.

This is the Best Chicken-burger I have ever tasted. The combination of ”Buffalo-taste”, Smoke and Blue Cheese Mayo is outstanding, and it is so easy to make. Try it yourself!!!


Skin and boneless Chicken Thighs

Kosher Salt.( I use 2 tsp per 800g Chicken thighs and mix it in the marinade)

½ Cup (1 dl) Hot Sauce

3 Tbsp (Msk) Sugar

2 Tbsp (Msk) White Wine Vinegar

2 tsp (tsk) Worcester Sauce

½ tsp (tsk) Paprika Powder

½ tsp (tsk) Cayenne pepper

1/8 tsp (tsk) Garlic Powder

150g Butter melted

Mix the marinade and marinate the Chicken Thighs in the fridge for 24-48 hours

Start your grill and take it up to 400F (200c) 

Mix 1/4 pound (125g) Blue Cheese and 1/4 pound (125g) Mayo for the sauce

You also need, Burger Cheddar slices (2 per burger) and Burger Buns

Grill the Chicken-thighs over indirect heat under lid, (preferably  with a smokebox loaded with wood chips) for 10 minutes per side


Mix the Blue Cheese & Mayo

Toast cut sides of Burger Buns on the grill

Put Blue Cheese Mayo on both cut parts of Burger Bun

Put on 2 Buffalo Chicken-thighs on the bottom bun

Put 2 slices Burger Cheddar on top of the Chicken-Thighs

Heat in the grill (indirect heat) until Cheese is melting down over Chicken-thighs

Put on top of Bun. Enjoy !!!

Armadillo Eggs

Sometimes you just want to grill something simple but good.

Armadillo Eggs are just such a simple but great dish that you can do easily on the grill.

So full of flavor and it looks cool when you cut it open 😉


1pound (500g) Beef/Pork mince

1/4 pound (125g) Bacon (with a lot of fat)

1 tsp Kosher Salt

1tsp Black Pepper ground

3 tsp Hot Sauce (I use Cholula)

Snack Paprika (The small ones but big enough for filling, like a large Jalapeno)

1/4 pound (150g) Cream Cheese (I use Philadelphia)

1/2 Red Onion finely chopped

2 Garlic Cloves finely chopped

1 tsp Kosher Salt

Start by mixing Cream Cheese, Onion, Garlic & Salt for the filling

Cut the top off the Paprika, take out the seeds and fill with Cream Cheese filling.

Mash Bacon in processor and then mix with ground meat & mix with Salt, Pepper & Hot Sauce for a good mince.

Take the Ground Meat and shape it around a Paprika so that the Paprika is totally covered with the mince.

Get your grill up to 400F (200c) and grill indirect under lid (preferably with a smoke box) for 15 minutes on each side.

Soooo good!!! Like a burger but even better!!!!

Pork Belly Burnt Ends. The Perfect BBQ Snack!!!

I just tried this and it was fantastically good. Many of you have done this of course but here is my version. It is really super simple but sooo good! It's Pork Candy !!!


Pork Belly cut in 1/2 inch bits



1/2 stick (50g) Butter melted

1/2 Cup BBQ Sauce

1 Tbsp Runny Honey

Foil Pan & Foil

Smoking wood of your choice

Cut Pork Belly into 1 inch squares and then cut away the skin

Mix meat with Salt & BBQ Rub and put in fridge for 24-48 hours

Get your smoker up to 250F (125c)

Put Pork pieces in smoker

Smoke for 2 hours adding smoking wood of your choice, mine is Cherry & Hickory in a 50/50 mix

Mix together Butter, BBQ Sauce and Honey in the Foil Pan

After 1 hour put the Pork pieces in the Foil Pan and cover tightly with Foil. Put back in smoker for 1 hour

After 1 hour take out from Foil Pan and put back on smoker grid for 10-20 minutes to crisp up a bit

Enjoy the most Perfect BBQ Snack!!!

Tennessee Hot Wings

Chicken wings

Kosher Salt

BBQ rub


1 Tbsp Olive oil

3 Cloves Garlic pressed

1/4 Cup Jack Daniels Honey

1/4 Cup Light Muscovado Sugar

1/4 Cup Honey

1/4 Cup Chicken Stock

2 Tbsp Soy sauce

1/2 tsp Kosher Salt

1 1/2 oz (50g) Butter melted

3 tsp Cayenne Pepper (or more if you dare)

Season wings with salt and rub. Put in fridge for 24 hours. Take out and mix with oil.

Start your grill for indirect grilling and take it up to 400F (200c)

Grill indirect under lid for 20 minutes, turn and grill another 20 minutes under lid.

Take off and mix Wings with half of the sauce put back on the grill and grill directly for 20 seconds each side for that extra color and taste.

Mix Wings with other half of sauce and serve.

They sure know what they are doing in Tennessee!!! 😋


Buffalo Chicken " On A Stick"

One of my favourites is Buffalo Chicken Wings. Chicken Wings seasoned with a mix of Hot Sauce and Butter (and a pinch of sugar). Problem is that here in Torshälla Sweden it is sometimes hard to find chicken wings. So I came up with a substitute! Boneless and Skinless Chicken Thighs, cut in half. Marinated with Hot Sauce and Butter, then thread on a BBQ skewer together with pieces of Red Bell Pepper and grilled served with home made Blue Cheese Dressing.

The combination of the hot marinade and the cool dressing is fantastic. It came out so good that Farmer Girl exclaimed, “these are the best skewers ever” !!!

That was how “Buffalo Chicken On A Stick” was born. (Borrowed from worlds best comedian Jeff Dunham) Try them yourself. Real easy to make but even tastier than Buffalo Wings!!!


Chicken Thighs Boneless and Skinless cut in half to make two equally big pieces

Red Bell Pepper cut into 1 inch pieces


½ Cup Butter Melted

½ Cup Hot Sauce (I use Frank's or Cholula)

3 Tbsp Granulated Sugar

2 Tbsp White Wine Vinegar

2 tsp Worchestershire Sauce

½ tsp Paprika powder

½ tsp Cayenne pepper ground

Blue Cheese Dressing

5 oz Blue Cheese (I use St:Augur)

½ Cup Creme Fraiche

¼ Cup Mayo

1 Garlic Clove Pressed

1 Tbsp Lemon Juice

2 Tbsp Cream

½ tsp Salt

Mix everything for the marinade. Mix with the chicken and put in fridge for 24 hours.

Take out and thread on skewers together with the pieces of Bell Pepper. (Not too long skewers, they should fit on one half of your grill with the lid on.)

Start up your grill for indirect grilling at 400F (200c) When briquettes are ready, put the skewers on the other (colder) side of the grill and put the lid on with the vents right over the chicken.

Wait until grill is up to temperature then start timing for 20 minutes.

After 20 minutes lift lid and turn the skewers on the other side.

Run that for another 20 minutes. Then take out and let them rest for 5 minutes.

Mix the Blue Cheese Dressing and pour over the skewers.

Enjoy the combination of the Chicken, Hot Sauce and the Blue Cheese. A marriage made in heaven...........On A Stick!!! (Thanks Jeff!!!)


Homesmoked Bacon

I really needed another smoker. Have always dreamt of being able to coldsmoke meat and fish. With coldsmoking I mean temp. below 115 F (50c) in the smoker.

So I bought a Landmann smoking cabinet and a Weber cold smoking unit. the Weber unit is really a metal spiral that you fill with wooddust and light up so that it glows and gives off smoke. The Idea is to give off smoke without any heat.

So I took a 2 pound piece of Porkbelly. Trimmed off the skin and salted it properly and put it in the fridge for 2 weeks. Then filled the smoking unit with Webers Wooddust mixed with som Hickory dust from my best wood supplier .

Hardest part was to light it but I pushed in a lighter cube, lit up the cube and it worked.

Coldsmoked the pork like this for 8 hours and the result was fantastic.


Porkbelly (mine was 2 pound)

6 tsp Kosher Salt for a 2 pound piece of Pork

1 tsp Granulated Sugar for a 2 pound piece of Pork

1 tsp Curing Salt for a 2 pound piece of Pork

Mix Salt and Sugar and spread out on both sides of the meat.

Put meat in a plastic bag and put in fridge for 2 weeks. Turn bag every day.

Fill up on wooddust in the Weber spiral. Light with a lightercube.

Put in smoking cabinet and hang meat above. Smoke for 8 hours.

Slice thin and fry (remember it is not cooked) and enjoy your own homesmoked bacon!


BBQ Glaze

If was time to come up with BBQDud'es own BBQ Glaze so I came up with this.

The Best Glaze Ever!!!


1/4 cup Bourbon Whiskey

5 Tbsp Runny Honey

1 ½ Tbsp Hoisin sauce

1 Tbsp Dijon Mustard

3 Tsp Worcester sauce

3 Tsp Soy Sauce

2 Tsp Maple  Syrup

1 Tsp Sambal Oelek

½ Tsp Salt

½ Tsp Black Pepper

Mix ingredients for glaze in a pan and heat up on medium and let it simmer.

Cool down and use on everything. Just as good on Ribs as on Chicken 😀

South Carolina Mustard Sauce or "Carolina Gold"

When it comes to BBQ sauces there are four types of sauces in the ”barbecue belt” of USA.

Vinegar & Pepper, Mustard, Light Tomato and Heavy Tomato sauce.

The first, Vinegar & Pepper is considered to be the ”original” bbq sauce and used mostly in North and South Carolina, Virginia and Georgia.

The second one (my favourite) Mustard BBQ sauce is specific for South Carolina and its origins can be traced to German immigrants that settled in South Carolina a long time ago.

Here in Sweden we are very much used to the combination of tangy/sweet mustard with pork (usually ham) so for myself it is absolutely the best. I really wish I can one day visit South Carolina to taste the original.

Try this recipe with Pulled Pork.  I am so sure that if you like mustard you will really really like it, and it is so easy to make yourself. Just blend!

If anyone with experience of the original South Carolina Mustard sauce try my recipe please let me know if I am anywhere close at

1 1/2 cup American Mustard

3/4 cup Runny Honey

1/2 cup Apple Cider Vinegar

1/4 cup Water Cold

2 Tbsp Dark Syrup like Molasses

1 Tbsp Maple Syrup

1 tsp Kosher Salt

1/2 tsp White Pepper ground

1/2 cup Yellow Onion finely chopped

Mix everything. Let it stand at roomtemperature for 1 hour.

Push through sieve to take out the onion pieces.

Enjoy the Best BBQ Sauce with Pulled Pork!





Jamaica Jerk Pork

Jerk from Jamaica is somehow for me the original BBQ and so incredibly flavorful and good. The word Jerk has had many explanations for its origin. Charqui is an old Inca word which means dried meat (like Jerky) or another is that the meat was simply “Jerked”, meaning "pulled" like in Pulled Pork.

To me Jerk means flavor. Lots and lots of flavor. Jerk spice blends vary a lot but all of them should include Allspice. Allspice is a really good name as it tastes of a blend of Blackpepper, Cinnamon and Ginger.

I mix my own Jerk spice blend which contain the following: Allspice, Onionpowder, Thyme, Chilipowder, Cumin, Blackpepper, Garlicpowder, Light Muscovado sugar, Bayleaves (ground), Turmeric and Cayenne pepper. Try and mix your own Jerk rub. It is easier than you think and is so much better than store bought rubs.

Cue’ing Jerk is a little different than regular BBQ. Traditionally Pork Shoulder is used and the thing is that to achieve that crusty caramellisation with the spice blend it is finished over direct heat. For this the meat is cut into on both sides so that it is possible to stretch it out like an accordion. Start by cue’ing with indirect heat until almost done, then finish off over direct heat for the crust.

If you want to try something new on the grill this summer, try my Jerk Pork made with Pork Fillet. Easy to cue on a regular kettle grill with indirect heat. Give the party and friends a new favourit: Jamaica Jerk Pork !!!


Pork Fillet, cut into but not all the way through on both sides alternately

1 Quart Cold Water

1/4 cup Salt

1/4 cup Sugar

Jerk Rub

A Smokebox loaded with good smokingwood. I used Cherry chunks

Mix Water, Salt and Sugar until dissolved

Put Pork fillet in a container and pour over the brine. Put in fridge for 24-48 hours

Take out. Wipe dry and season with the Jerk rub. Put in fridge again for 24-48 hours

Take out and brush with oil.

Set up your grill for indirect grilling at 400F (200c).

When briquettes are well lit put a smoking box on top of the briquettes.

Put the grid and position the Pork Fillet so it is getting indirect heat.

Put on lid with the open vent right over meat.

Wait until temperature in grill comes up to 350F (175c)

Start counting 15 minutes.

After 15 minutes turn meat over.

Start counting 15 minutes again

When time is up take off the lid and place meat directly over the briquettes to get a little charred and crusty. When done let rest for 5 minutes

Put on some Reggae music, serve and enjoy something of the best from di Islands Mon!!! Irie, Irie!!!


Pulled Chicken Quesadillas

I had an idea to make Pulled Chicken just like you do Pulled Pork and you know what?
It worked!!!

Took the skin off the chickens and put them in brine so they wouldn’t dry out (as chicken is prone to do), seasoned them with BBQ rub and then bbq’ed them in my WSM with a bit of cherry wood and finished them in the WSM wrapped in foil until the innertemperature came up to 190 degrees, rested and pulled them.

They came out supergood with slightly smokey meat but not dry. This meat was so perfect for making quesadillas so I just mixed the chicken meat with some chopped onion and tomato salsa, put in tortillas with some shredded cheddar cheese on bottom and on top. Folded like a half moon and fried in a pan on medium heat until the cheese melted.

Had this weeks best lunchbox I tell you. 😁


Chicken with skin removed

1 Quart Water cold

¼ Cup Salt

¼ Cup Sugar


Onion chopped

Tomato salsa

Cheddar cheese shredded

Wheat Tortillas

Mix water, salt and sugar until all has dissolved.

Put Chicken in a container and pour brine over. Put in fridge for 24 hours.

Take out and dry off Chicken and apply BBQ rub all over. Put back in fridge 24-48 hours.

Start your smoker and take it up to 250F (125c) degrees. Put a thermometer in chicken.

BBQ the chicken with some wood for smoke until innertemperature is 140F (70c) 

Let thermometer stay in the meat but take out the Chicken and wrap in 2 layers of foil.

Put back in smoker and run until innertemperature is 95c (190F) Let it rest in the foil for 1 hour.

Pull meat off carcass. Roughly chop the meat and mix with the chopped onion and tomato salsa.

Sprinkle some cheese on one half of a tortilla. Spread chicken mix over cheese.

Put one more layer of cheese on top. Fold tortilla so it looks like a half moon.

Fry in a pan on medium heat until you have good colour on the underside.

Turn and fry until the other side also is nicely coloured and the cheese have melted.

Let it cool and then enjoy an almost sinfully good Chicken Quesadilla!

Gameday Buffalo Wings

Seriously friends. Is there anything better than a really good football game together with a good beer and some really good Buffalo Chicken Wings? Well apart from winning the game I mean 👍😆✌️


Chicken Wings divided into flats and knuckles

1 Quart Cold Water

¼ Cup Salt

¼ Cup Sugar

BBQ rub

Corn Oil

Smokebox loaded with woodchips of your choice


1/2 Cup Butter melted

1/2 Cup Hot Sauce (I use Frank's or Cholula)

2 Tbsp White Wine Vinegar

2 tsp Worcester Sauce

½ tsp Ground Paprika powder

½ tsp Cayenne pepper (or as much as you like)

1/8 tsp Garlic Powder

Mix Water, Salt and Sugar cold for the brine. Make sure salt and sugar dissolves.

Put wings in a container and pour brine over and put in the fridge for 24 hours

Take out. Pour off brine. Season Wings with the BBQ rub

Put back in fridge for another 24 hours.

Start up your kettle grill for indirect grilling at 400F (200c)

When briquettes are adequately lit put smokebox on top of them.

Put on the grid and place the wings on the opposite side to the briquettes for indirect grilling. Put on lid with vents open.

Wait until temperature in grill comes up to 400F (200c)

Start timer. Grill Wings for 25 minutes under lid.

Meanwhile mix the Wingsauce.

Put all ingredients for Wingsauce in a pan and heat on medium until butter has melted.

Put in rest of ingredients and mix everything well with a whisk to emulgate.

After 25 minutes turn the Chicken Wings and run for another 25 minutes under lid.

Pour Wingsauce in a bowl. Add the grilled Wings to the sauce and shake to mix.


Best Nachos Ever !!!

Crispy, Crunchy, Tasty Nachos. Worlds Best Friday Night Food!!!


4 Tomatoes

1-2 Small Yellow Onions

1 tsp Red Balsamic Vinegar

1 tsp Kosher Salt

3 tsp Hot Sauce (like Frank’s or Tabasco)

¾ Pound Ground Beef

1 Clove Garlic

1/2 tsp Kosher Salt

2 Tbsp Taco spice mix (I make my own mix)

10oz (350g) Bag of Nacho chips. I use the round ones

4oz Black Beans from a can (precooked)

3oz Salami sausage presliced and then sliced in half again (Thanks for the tip Guy😆)

2 Tbsp Jalapenos from a jar, chopped

7oz (200g) Cheddar cheese (a good strong one)

Sour Cream to drizzle over

Start with the salsa. Cut the tomatoes into quarters. Take out the pulp. Chop them finely. Chop the onion finely, mix with tomatoes in a bowl. Add the Kosher Salt, the balsamic vinegar and the hot sauce. Let it stand at room temperature.The longer the better.

Fry the ground beef, finely chop the garlic and add together with the ½ tsp Kosher salt. When the beef has some color add the Taco Spice mix and fry it into the beef. Put aside to rest for 10 minutes.

Meanwhile finely chop the Jalapenos and grate the Cheese

Start oven on 320F degrees fan (160c) or 350F (175c) regular

Place half of the Nacho chips in a baking pan.

Put the salsa in a sieve and try to get as much liquid out of it as possible.

Lay half of the Ground Beef on the Nacho chips

Lay half of the Salsa on the beef

Lay half of the Black Beans on the Salsa

Lay half of the Salami slices on the Black beans

Lay half of the chopped Jalapenos on the Salami slices

Lay half of the shredded Cheese on the Jalapenos

Lay the other half of the Nacho Chips on the Cheese.

Repeat all the other layers ending with the Cheese

Put in oven for 15 minutes. Take out.

Sprinkle with Sour Cream all over the Nachos

Enjoy really Crispy, Crunchy, Rich, Cheesy Nachos!!!

South African Piri-Piri Chicken

If you like hot spicy chicken you really have to check this recipe out.

It is hot and fingerlickin’ good !!!


1 Chicken in parts

1 Quart Cold Water

¼ Cup Salt

¼ Cup Sugar


1 ½ inch Fresh Ginger shredded

1 Red Onion

3 Cloves Garlic

½ Cup Hot sauce

¼ Cup Olive Oil

¼ Cup Freshly Squeezed Lemon Juice

1 tsp Kosher Salt

1 tsp Black Pepper


3 Tbsp Butter Melted

2 Cloves Garlic Finely Chopped

2 Tbsp Hot sauce

2 Tbsp Lemon Juice

Mix the salt, sugar and water to a brine. Put chicken parts in a container. Pour over the brine. Put in fridge for 12-24 hours 

Put ingredients for marinade in a processor. Process marinade until liquid.

Pour off brine from chicken and instead pour over the marinade on Chicken.

Make sure it gets to all parts of the chicken

Put back into fridge for another 24 hours

After 24 hours, take out and roughly scrape off marinade

Brush chicken pieces with olive oil.

Put thermometer in one of the Chicken parts. (I put in the thickest part of a breast)

Start up your smoker for 250F (125c).

This chicken is only slowly to be baked in the smoker and not smoked.

Meanwhile make the glaze by mixing the ingredients for the Glaze.

When the Chicken comes up to innertemperature of 120F (60c) start basting with glaze.

Take it off when innertemperature reaches 160F (80c) and let it rest for 15 minutes. 


Cue’d Chicken Drumsticks

Isn’t it fantastic that something so simple like drumsticks can be so good both for us adults but even better for our kids. These are perfect party snacks or for a childrens party!


Drumsticks 20 pieces

1 Quart + ½ Cup Cold Water

¼ Cup Salt

¼ Cup Sugar

I use a drumstick/popper stand in the smoker

Mix the brine, put the drumsticks in a container and pour over the brine.

Let stand in the fridge for 6 hours Take out and dry with kitchen paper towels


4 Cloves Garlic halved

2 inch piece Fresh Ginger, shredded

1 tsp Chilipowder (not too hot for the kids make it mild) 

2 Tbsp BBQ sauce

2 Tbsp Light Muscovado sugar

2 Tbsp Red Balsamic vinegar

2 Tbsp Light Soy Sauce

2 Tbsp Worcester sauce

2 Tbsp Olive oil

Pour it all in a food processor and mix until liquid 

Put the drumsticks in a plastic bag, pour over the marinade and tie up.

Massage the plastic bag so that the marinade covers all of the chicken.

Put in fridge for 24 hours.

Start your smoker and take it up to 250F

Put drumsticks in stand, brush with a little corn oil and put the stand in the smoker Smoke with 4-6 chunks Cherry wood for 2 hours.

After 2 hours check with a thermometer that you have 160F innertemperature

Let them rest 15 minutes.


Alabama BBQ Chicken with White sauce

White Sauce BBQ started in North Alabama and became world famous through the BBQ restaurant Big Bob Gibson Bar-B-Q in the city of Decateur in Alabama established in 1925 and they are still serving customers which damn sure tells ya something!

It’s a bit different from ”ordinary” BBQ which usually have vinegar and/or tomato based sauces, but I promise you, when you have tried this you are hooked. It just tastes soo good!!!


1 Chicken. Cut into pieces

1 Quart + ½ Cup Cold Water

¼ Cup Salt

¼ Cup Sugar

2 Tbsp Black Pepper

½ tsp Cayenne Hot Pepper

For Sauce

1 Cup Mayo

6 tsp Lemon Juice

6 tsp Cider Vinegar

2 tsp Sugar

2 Oz (60grams) Horseradish shredded

2 tsp Black Pepper

1/8 tsp Cayenne Hot Pepper

Corn Oil for basting

Mix water, salt and sugar for a brine. Put chicken in container, pour on brine and put in fridge for 24 hours

Take out pour off the brine. Mix Black Pepper and Cayenne Pepper and rub the chicken real well with it. Put back in fridge for 24 hours

Start smoker set up for 250F

Put a thermometer in the chicken. I put one in a breast part and one in a thigh part.

Brush chicken with corn oil. Put in the smoker, thighs closest to the firebox and breast parts the other way.

Smoke with 4 chunks of Cherry Wood

Mix Mayo, Lemon Juice, Cider Vinegar, Sugar, Horseradish, Black Pepper and Cayenne Pepper into a sauce

Smoke Chicken parts up to 150F innertemp. Then brush with Sauce

At 160F brush with sauce again

At 170F take off the chicken.

Put the rest of the sauce in a bowl.

Put chicken in bowl to coat one side with sauce. Let rest for 10 minutes.

Turn chicken and coat the other side with sauce. Let rest 10 more minutes.

Serve with a lot of sauce poured over chicken.


Cued Chuck Roll Burger with Chipotle Mayo

The juiciest burger you have ever tasted !!!

Grilled with the flow technique that makes it more Q’ed than grilled.


1 pound Ground Chuck roll

¼ pound Bacon with as much fat as possible

1 tsp Salt

1 tsp Black Pepper ground

Corn oil

Smokebox loaded with Hickory wood chips


1/2 Cup Mayo

2 tsp Chipotle Paste

Cut the bacon into smaller pieces and put in processor and grind to white mush. Put the ground beef in a bowl, mix in the bacon mush, salt and pepper. Mix thoroughly. Form two big burgers and insert a thermometer in one of them. Brush both burgers with corn oil. 

Start up the grill for 400F. All vents fully open, both top and bottom. Put on smokebox with Hickory. You want to create a ”flow” of heat and smoke that comes up from the briquettes, sweep over the meat and then out through the top vent over the meat

Check the thermometer and take them up to innertemperature of 140F. Then take them off and let them rest for 10 minutes uncovered

In the meantime mix the Mayo and Chipotle Paste and assemble your favourite burger with bread, tomato, red onion and the chipotle mayo

Cue'd Chicken Thighs in Muffin Mould

Sounds weird I know, but try them. These thighs are juicy!!!


Chicken Thighs with skin and bone on

1 Quart + ½ Cup Cold Water

¼ Cup Salt

¼ Cup Sugar

BBQ rub

Corn Oil

BBQ Glaze

Muffin Mould for BIG Muffins

Start by trimming the Chicken thighs cutting the knuckle of the thigh off to make it rounder and easier to fit into the mould.

Mix the Water, Salt and Sugar for the brine. Put thighs in a container, pour brine over and leave in the fridge for 24 hours.

After 24 hours take out, dry off and season with BBQ rub.

Start your smoker ( I use my WSM for this) and set it for 250F

Brush thighs with corn oil and place thighs with skin side down in the muffin mould. Smoke with Cherry Wood chunks for 1 ½ hour ( I use 4 Chunks)

After 1 ½ hour take out and turn thighs over so skin side is up in the muffin mould. Put muffin mould back in the smoker and smoke for another ½ hour with 2 more chunks. Meanwhile start up your grill for 400F and indirect grilling.

Put glaze in a bowl suitable for dipping the thighs in.

When grill is adequately hot, dip the thighs in the glaze and put them on the grill skin side down and on the opposite side of the briquettes and put on the lid.

Grill under lid like that for 5 minutes.

After 5 minutes take off thighs and dip once again in the glaze and then put them back on the grill, now with the skin side up. Put on lid on grill and run them for another 5 minutes. Take the thighs off.

Let them rest 10 minutes.


Pulled Beef Sandwich

When you have c’ued Pulled Pork many times and know how the fat breaks down and the meat becomes tender and juicy it just makes you want to try cu’eing something else, like maybe some beef? So I tried Chuck Roll and that came out great and became a Pulled Beef Sandwich.


1 Piece Chuck Roll around 2 – 2 ½ Pounds

½ Cup Water cold

3 Tbsp Concentrated Beef broth

BBQ rub

Meat Injector

Cherry Wood and Hickory smoking wood chunks


Kaiser roll or good Bread Roll

Cucumber pickles

BBQ Sauce

Mix beef broth and water and inject Chuck Roll with this as much as possible.

Put on BBQ rub all over and put the meat in fridge for 48 hours.

Start up your Smoker and take it up to 250F.

Put a thermometer in the meat. Smoke the meat with Cherry chunks first hour ( I used four chunks) Then add 2 Chunks Hickory. Smoke until innertemperature reaches 170F

Take it off the Smoker and wrap in three layers of foil. Put it back on the smoker and take it up to innertemperature 200F

Take it off the Smoker and let it rest 1 hour.

Take it out of the foil and pull the beef with two forks and put the meat in a Kaiser roll with BBQ Sauce and Pickles.