The is is a great recipe for a good-ole-fashioned backyard BBQ,when your having over 6 or 7 people and wanna just “chill”.                                                        
It takes a little time to prepare,  so crack open a cold one, put on some Jimmy Buffett or Don Williams and just GIT-R-Done!!
2-1/2lbs of  fresh Colossal shrimp, (about 9 shrimp per pound)
3 yellow or orange [...]

The great thing about beans is that the slower and longer you cook them,
the better.
First off, this HAS to be done in a DUTCH OVEN (preferably), or any sturdy cast iron pot.
You’ll want to cook these right after your Pork Butts, which will be explained later.
- 2 lbs of pre-soaked pintos-  (soak for around 7  hours [...]

 
This recipe is for approximately 4lbs of FRESH corn….
1 cup of KRAFT® Olive Oil Mayonnaise
1 1/2  cups of Salted Butter or margarine
1 tablespoon of Cayenne Pepper
3/4 tablespoon of Paprika
2 tablespoons of minced Garlic (fresh)
1/2 Tablespoon of fresh Ground Pepper
1/4 tablespoon of white sugar
1 lb of “cheap bacon”  (more fat than meat)
 
 
 
Cut your fresh ears of corn in [...]

Beer, Pork and Brine? Uh, yes please!
This recipe is borrowed from the Samuel Adams® website but it fits right in with this SmokeArtists® philosophy of flavor infusion. A nice flavorful ale, classic pork spices and 2″ chops? Yes please!
I have to admit, I’m a bit of a brine junky. The following [...]

My favorite all around cut
Could there be a better all round cut of meat for multiple recipes than the skirt steak? Served alone, with rice and beans, as fajita’s or even sliced on a salad or sandwich, the skirt steak is one of my favorites. It cooks in a flash, is very receptive to [...]

Though I realize it can’t always be accomplished in every situation, I do take an approach to all of my grilling and barbecuing that consistently includes this philosophy: If I can buy a cut of meat “bone in,” that is what I’m going to select at the butcher every time.
This week we were having some [...]

For all my grillin’ brethren
Sometimes there’s just not time to go low and slow. At other times, you want to use ingredients that don’t benefit from that method. That’s when it’s time to grill. Here’s a great little recipe that I love to use for those occasions. It takes a little advanced preparation [...]