Deliciously caramelized ends of smoked brisket, served with sauce.

Burnt Ends

Juicy tri-tip sirloin smoked to perfection.

Smoked Tri-Tip Sirloin

Hearty chili made with our famous brisket.

Brisket Chili

Stacked high with two types of pastrami and topped with sauerkraut.

Ultimate Reuben

Comforting dish of chicken and dumplings with a smoky twist.

Smokehouse Chicken and Dumplings

Slow-smoked pulled pork served with your choice of BBQ sauce.

Pulled Pork

Tender brisket slow smoked for hours, served with BBQ sauce.

Smoky Beef Brisket

Ribs glazed with a sweet apricot sauce, slow smoked.

Apricot Glazed Ribs

A hearty vegan sandwich loaded with fresh ingredients.

Vegan Sub

A classic Cuban sandwich with all the fixings.

Cuban Sandwich

A delicious sandwich with BBQ ham and melted cheese.

BBQ Ham 'n Cheese

Pastrami

Trim excess fat from the brisket, leaving about 1/4 inch of fat for flavor. Rub the entire surface of the brisket with salt, black pepper, garlic powder, onion powder, and brown sugar. Let it sit at room temperature for about 30 minutes.

Prepare the Brisket

Preheat your smoker to 225°F (107°C). Place the brisket in the smoker and cook for approximately 6-8 hours, or until it reaches an internal temperature of 190-205°F (88-96°C).

Smoke the Brisket

Remove the brisket from the smoker and let it rest for at least 1 hour, wrapped in foil to retain heat.

Rest the Brisket

Once rested, cut the brisket into cubes, focusing on the point end for the best burnt ends.

Cut the Burnt Ends

Toss the brisket cubes in BBQ sauce and place them back on the smoker or grill for an additional 1-2 hours, allowing them to caramelize and develop a crispy exterior.

Caramelize the Burnt Ends

Remove the burnt ends from the smoker, let them cool slightly, and serve with additional BBQ sauce on the side.

Serve

Brisket

Salt

Black Pepper

Garlic Powder

Onion Powder

Brown Sugar

BBQ Sauce

Rub the tri-tip sirloin with olive oil, ensuring it's well coated. In a small bowl, mix garlic powder, onion powder, paprika, black pepper, and salt. Rub this spice mixture evenly over the tri-tip.

Prepare the Tri-Tip

Soak the smoked wood chips in water for at least 30 minutes before using them. Preheat your smoker to 225°F (107°C).

Prepare the Smoker

Once the smoker is ready and the wood chips are soaked, drain the chips and add them to the smoker. Place the tri-tip on the smoker rack. Close the lid and smoke for about 2 to 3 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.

Smoke the Tri-Tip

Remove the tri-tip from the smoker and let it rest for 15-20 minutes before slicing. Slice against the grain and serve.

Rest and Serve

Tri-tip sirloin

Olive oil

Garlic powder

Onion powder

Paprika

Black pepper

Smoked wood chips (e.g., hickory or mesquite)

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the brisket cubes with salt and pepper, then add them to the pot. Sear the brisket on all sides until browned, about 5-7 minutes.

Sear the Brisket

Remove the brisket from the pot and set aside. In the same pot, add the chopped onion and bell peppers. Sauté until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for an additional minute.

Saute Vegetables

Return the brisket to the pot. Add the diced tomatoes, kidney beans, black beans, beef broth, chili powder, cumin, smoked paprika, bay leaves, and additional salt and pepper to taste. Stir well to combine.

Combine Ingredients

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 2-3 hours, or until the brisket is tender. Stir occasionally.

Simmer the Chili

Once the brisket is tender, remove the bay leaves. Serve the chili hot, garnished with chopped fresh cilantro.

beef brisket, trimmed and cut into cubes

olive oil

onion, chopped

bell peppers, chopped (mixed colors)

garlic, minced

canned diced tomatoes

kidney beans, drained and rinsed

black beans, drained and rinsed

beef broth

chili powder

cumin

smoked paprika

salt

black pepper

bay leaves

fresh cilantro, chopped (for garnish)

Gather all ingredients and slice the rye bread if it's not pre-sliced.

Prepare the Ingredients

On a slice of rye bread, layer 4 oz of regular pastrami, 4 oz of peppercorn crusted pastrami, 1/4 cup of sauerkraut, and 2 slices of Swiss cheese. Spread 2 tablespoons of Russian dressing on the top slice of rye bread and place it on top to complete the sandwich.

Assemble the Sandwiches

Spread 1 tablespoon of butter on the outside of each sandwich.

Butter the Bread

Preheat a skillet over medium heat. Place the sandwiches in the skillet and cook for 4-5 minutes on each side, or until the bread is golden brown and the cheese is melted.

Grill the Sandwiches

Remove the sandwiches from the skillet, slice in half, and serve with extra Russian dressing on the side.

Rye bread

Pastrami (regular)

Pastrami (peppercorn crusted)

Sauerkraut

Swiss cheese

Russian dressing

Butter

In a large pot, heat the chicken broth over medium heat. Add the diced carrots, celery, and onion. Season with salt and black pepper. Bring to a simmer and cook until the vegetables are tender, about 10 minutes.

Prepare the Base

Stir in the shredded smoked chicken into the pot and let it cook for an additional 5 minutes.

Add the Chicken

In a mixing bowl, combine the flour, baking powder, melted butter, milk, and a pinch of salt. Mix until just combined; do not overmix.

Make the Dumplings

Drop spoonfuls of the dumpling batter into the simmering broth. Cover the pot and let the dumplings steam for about 15 minutes, or until they are cooked through.

Cook the Dumplings

Once the dumplings are cooked, remove the pot from heat. Stir in the chopped parsley and serve hot.

Garnish and Serve

smoked chicken, shredded

chicken broth

carrots, diced

celery, diced

onion, diced

all-purpose flour

baking powder

milk

butter, melted

fresh parsley, chopped

Trim excess fat from the pork shoulder and rub it with a mixture of brown sugar, paprika, salt, black pepper, cayenne pepper, garlic powder, and onion powder.

Prepare the Pork

Cover the rubbed pork with plastic wrap and let it marinate in the refrigerator for at least 4 hours, preferably overnight.

Marinate

Preheat Smoker

Place the pork shoulder in the smoker and add wood chips of your choice (hickory or applewood work well). Smoke for approximately 8-10 hours, or until the internal temperature reaches 195°F (90°C).

Smoke the Pork

Once done, remove the pork from the smoker and let it rest for at least 30 minutes.

Rest the Meat

Using two forks, shred the pork into bite-sized pieces.

Shred the Pork

Serve the pulled pork with your choice of BBQ sauce on the side.

Pork shoulder (butt)

Brown sugar

Cayenne pepper

Apple cider vinegar

Water

BBQ sauce

Trim excess fat from the brisket, leaving about 1/4 inch of fat on one side for flavor.

In a bowl, mix together smoked paprika, brown sugar, garlic powder, onion powder, black pepper, salt, and liquid smoke.

Make the Rub

Rub the spice mixture all over the brisket, ensuring it is evenly coated. Wrap it in plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Season the Brisket

Preheat the Smoker

Place the brisket in the smoker, fat side up, and smoke for about 1 hour per pound, or until it reaches an internal temperature of 195°F (90°C).

Once cooked, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.

Slice the brisket against the grain and serve with BBQ sauce on the side.

Beef brisket

Smoked paprika

Liquid smoke

Preheat your smoker to 225°F (107°C). Remove the membrane from the back of the ribs and season both sides with salt, black pepper, garlic powder, onion powder, and smoked paprika.

Prepare the Ribs

Place the seasoned ribs in the smoker and let them smoke for about 3 hours, or until they are tender.

Smoke the Ribs

In a saucepan, combine the apricot preserves, soy sauce, apple cider vinegar, and mustard. Heat over medium heat until the mixture is smooth and well combined.

Make the Apricot Glaze

After 3 hours, brush the apricot glaze generously over the ribs. Continue to smoke for an additional 30 minutes.

Glaze the Ribs

Remove the ribs from the smoker, let them rest for a few minutes, then slice and serve with remaining glaze if desired.

Pork ribs

Apricot preserves

Soy sauce

Mustard (yellow or dijon)

Wash and slice the avocado, cucumber, tomato, red onion, and bell pepper into thin slices.

Prepare the Vegetables

If desired, lightly toast the whole grain sub rolls in a toaster or oven until warm.

Toast the Sub Rolls

Spread a generous layer of hummus on the inside of each sub roll.

Spread Hummus

Layer the sliced avocado, cucumber, tomato, red onion, bell pepper, and spinach leaves inside the sub rolls.

Layer the Vegetables

Drizzle olive oil over the vegetables and season with salt and black pepper to taste.

Season

Close the sub rolls, cut in half if desired, and serve immediately.

Close and Serve

Whole grain sub rolls

Hummus

Avocado

Cucumber

Tomato

Red onion

Spinach leaves

Bell pepper (any color)

Slice the Cuban bread horizontally to create a top and bottom half.

Prepare the Bread

Spread yellow mustard on both halves of the bread. Layer the roast pork, ham, Swiss cheese, and pickles on the bottom half.

Layer the Ingredients

Place the top half of the bread over the layered ingredients to close the sandwich.

Top the Sandwich

Spread butter on the outside of the sandwich.

Butter the Outside

Heat a panini press or skillet over medium heat. Place the sandwich on the press or skillet, and grill for about 5-7 minutes, until the bread is golden brown and the cheese is melted.

Grill the Sandwich

Remove from heat, cut in half, and serve warm.

Cuban bread

Roast pork

Pickles

Yellow mustard

In a small bowl, mix the sliced ham with BBQ sauce until well coated.

Prepare the Filling

Take one slice of bread, place the BBQ ham mixture on top, and then add the cheese slices. Top with the second slice of bread.

Assemble the Sandwich

Heat a skillet over medium heat and add butter. Once melted, place the sandwich in the skillet. Cook for about 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.