EVER SINCE I WAS A KID watching my grandmother cook for her 17 kids plus all us grandkids, I’ve been drawn to the grill, riveted by the power of flames to transform raw ingredients into something so delicious. Now, I cook with integrity, honoring the traditions of barbecue history that came before me.
The competition circuit is where things changed for me. As soon as I started competing, I felt like I had found my purpose in this world. I’ve won first, second, and third place for my barbecue know-how—and that’s across more than 260 competitions in more than 35 states and five different countries. I’ve received three perfect scores, too. I’m known for my pork, my brisket, and my competition ribs. And I’m more than happy to share my secrets (well, some of them) with you.
My goal for you is to become your community’s pitmaster. There’s a learning curve; believe me, I know. I walked that curve myself. Your stuff isn’t going to be perfect the first time, but keep with it. I’m going to talk you through it. My barbecue mantra is: “Take your time while you barbecue, because good ’cue takes time.”
Big Moe’s BBQ Pork Balls
IMAGINE A BASEBALL-SIZE MEATBALL that tastes like down-home barbecue. If that sounds good, then these balls will definitely be your jam. These are great for catering and parties, too.
• Makes: 14 (3-inch) meatballs
• Prep time: 30 minutes
• Total time: 1 hour 5 minutes
INGREDIENTS
3 pounds ground pork
1 small onion, diced
½ cup shredded sharp cheddar cheese
½ cup crumbled feta cheese
½ cup Worcestershire sauce
¼ cup Pork Rub (see recipe, see here)
¼ cup cayenne pepper hot sauce (such as Frank’s RedHot)
2 tablespoons minced garlic
2 tablespoons seeded and diced jalapeño pepper
1 (16-ounce) bottle Big Moe Cason I-20 Sauce
DIRECTIONS
1. Prepare an indirect fire in a grill or smoker, and preheat to 250°F. Mix together all ingredients except I-20 Sauce using your hands until well blended. Shape into 3-inch balls.
2. Place pork balls on smoker grate, and cook until a meat thermometer inserted into center of balls reads 160°F, about 35 minutes. Serve with I-20 Sauce.
Moe’s Hawaiian Burgers
THIS BURGER IS A NOD to my old Navy days. While serving, I was on the U.S.S. Missouri and had the honor of being part of the crew that decommissioned her to Pearl Harbor. I have fond memories of that time in Hawaii. I distinctly remember driving past the pineapple fields, and the aroma was so fragrant that I felt I could taste the air. Now every time I smell or taste pineapple, I’m immediately taken back to Hawaii.
• Makes: 6 servings
• Prep time: 10 minutes
• Total time: 25 minutes
INGREDIENTS
2 pounds ground pork
1 (8-ounce) can crushed pineapple, drained
½ cup crumbled feta cheese
2 tablespoons low-sodium soy sauce
2 teaspoons freshly cracked pepper
½ teaspoon onion powder
½ teaspoon garlic powder
Kosher salt
6 slices pepper Jack cheese
6 brioche buns, toasted (if desired)
Red onion rings (or use yellow onion rings and shredded purple cabbage)
DIRECTIONS
1. Prepare an indirect fire in a grill, and preheat to 325°F to 350°F.
2. In a large bowl, combine first 7 ingredients using your hands until blended. Divide into 6 equal patties. Lightly season both sides of patties with salt.
3. Place patties over direct heat on grill; cover and cook until a meat thermometer inserted into centers reads 160°F, about 7 minutes per side.
4. Move burgers to indirect heat side of grill, and top with pepper Jack cheese. Cover and cook until cheese is melted, about 2 minutes.
5. Serve burgers on buns with red onion.
Big Moe’s BBQ Burgers
WHEN I FIRST STARTED OUT, I used to sell my barbecue on the street corner during Drake University’s Drake Relays track-and-field competition. The origins of this recipe came from that era of testing the waters and figuring out what people liked. When I made these burgers, people went nuts for them!
• Makes: 8 servings
• Prep time: 15 minutes
• Total time: 30 minutes
INGREDIENTS
3 pounds ground beef
1 small Vidalia onion, diced
½ cup crumbled feta cheese
½ cup shredded cheddar cheese
¼ cup Pork Rub (see recipe, see here)
¼ cup Worcestershire sauce
¼ cup cayenne pepper hot sauce (such as Frank’s RedHot)
2 tablespoons minced garlic
8 brioche buns, buttered
1 heirloom tomato, thinly sliced
1 head butter lettuce, leaves separated
1 (16-ounce) bottle Big Moe Cason I-80 Sauce
DIRECTIONS
1. Preheat a grill to 300°F. Mix together first 8 ingredients in a large bowl using your hands. Shape mixture into 8 equal patties.
2. Place burgers on grill; cover and cook until a meat thermometer inserted into centers reads 160°F, 8 minutes per side. Grill buns, cut sides down, until lightly toasted, 2 to 3 minutes.
3. Serve burgers on buns with tomatoes, lettuce, and I-80 Sauce.
Buffalo Steak Tacos
BUFFALO FLANK IS SO PERFECT for tacos. Buffalo meat is not gamey at all and can have a lighter—maybe even sweeter—taste than beef. It’s similar but different, and definitely delicious. In a pinch, you can substitute soft taco–size flour tortillas for the Fry Bread.
• Makes: 6 servings
• Prep time: 10 minutes
• Total time: 2 hours 30 minutes
INGREDIENTS
BUFFALO STEAK
2 cups fresh cilantro leaves, roughly chopped
6 cloves garlic, minced
¼ cup fresh lime juice
¼ cup pineapple juice (no pulp)
¼ cup soy sauce
1 tablespoon store-bought Big Moe Cason Steakhouse Rub
1 tablespoon chili powder
1 tablespoon ground cumin
3 tablespoons olive oil
1 teaspoon crushedred pepper flakes
2 pounds buffalo flank steak (or use beef flank steak)
SERVE WITH
Fry Bread (see recipe, see here), diced white onions, diced tomatoes, chopped fresh cilantro, crumbled cotija cheese
DIRECTIONS
1. Prepare the Buffalo Steak: Whisk together first 10 ingredients. Place steak and marinade in a large shallow dish, and turn steak to coat with marinade. Cover and chill for at least 2 hours or overnight.
2. Preheat a grill to 350°F. Remove steak from marinade, allowing excess marinade to drip off, and place steak on grill. Discard marinade. Cover and cook steak until medium rare, 4 to 5 minutes per side. Let rest for 10 minutes before thinly slicing across the grain.
3. Serve on Fry Bread with onions, tomatoes, cilantro, and cotija cheese.
Stuffed Pork Chops
• Makes: 6 servings
• Prep time: 20 minutes
• Total time: 50 minutes
INGREDIENTS
6 (1- to 1½-inch-thick) bone-in pork chops
1 (4-ounce) package diced pancetta
2 teaspoons minced garlic
8 large fresh figs, stemmed and diced
1 cup crumbled feta cheese
¹/³ cup fresh basil leaves, finely chopped
1 teaspoon freshly cracked pepper, plus more for seasoning
¼ teaspoon fine sea salt, plus more for seasoning
1 tablespoon canola oil
2 tablespoons Pork Rub (see recipe, see here)
DIRECTIONS
1. Prepare an indirect fire in a grill, and preheat to 350°F.
2. Pat pork chops dry with paper towels. Lay flat and carefully cut a 3-inch-long slit opposite the bone to make a deep pocket on each chop. Chill while making the stuffing.
3. Heat a medium skillet over medium heat. Add pancetta, and cook until browned, 4 to 5 minutes. Stir in garlic; and cook 1 minute. Stir in figs, and cook until warmed through, 1 to 2 minutes. Remove from heat. Stir in feta, basil, pepper, and salt. Cool.
4. Fill each chop with stuffing mixture. Rub outsides of pork chops with canola oil and season each with salt, pepper, and 1 teaspoon Pork Rub.
5. Sear chops on direct heat side of grill for 2 minutes per side. Transfer to indirect side of grill; cover and cook until a meat thermometer reads 145°F, 10 to 15 minutes. Let rest for a few minutes before serving.
Smoked Pork Butt
FOR THE BEST RESULTS, use a pork butt with a ¼- to ½-inch-thick fat cap. This recipe is perfect for pulled pork sandwiches topped with my Sweet Vinegar Slaw (see here).
• Makes: 12 to 16 servings
• Prep time: 15 minutes
• Total time: 11 hours 30 minutes
INGREDIENTS
8 pounds bone-in pork butt, trimmed
¼ cup olive oil
½ cup Pork Butt Rub
DIRECTIONS
1. Pat pork butt dry with paper towels. Rub with olive oil and Pork Butt Rub. Let rest for 45 minutes to 1 hour.
2. Prepare an indirect fire in a grill or smoker, and preheat to 250°F.
3. Place pork butt in smoker; cover and cook until a meat thermometer inserted into meat reads 170°F, 5 to 6 hours.
4. Remove pork from smoker, and dust lightly with more rub, if desired. Wrap pork tightly in foil, and put it back in smoker.
5. Cover and cook until a meat thermometer reads 199°F to 202°F, 1½ to 2 hours. Transfer foil-wrapped pork to a clean, dry cooler, and let rest for 2 hours before serving.
Pork Butt Rub: Stir together 1½ cups packed brown sugar, ½ cup coarse sea salt, ¼ cup paprika, ¼ cup chili powder, ¼ cup black pepper, 2 tablespoons ground mustard, 1 teaspoon celery salt, and 2 teaspoons cayenne pepper.
This recipe makes about 3 cups, enough for numerous pork butts. Store any you don’t use right away in a cool, dry place in an airtight container up to 6 months.
Grilled Mirin-and-Cognac-Marinated Redfish
I’VE BEEN FISHING since I was playing with Tonka trucks; it’s a part of who I am. I still love it to this day, and it’s a joy to pass that on to my girls. My second-oldest loves to cook with mirin and miso. With this dish, the sweetness of the mirin brings out the natural sweetness of the redfish. White miso is milder than regular miso, so it doesn’t overpower a delicate fish like this. Salty and sweet with a splash of cognac on the back end to spice everything up.
• Makes: 12 servings
• Prep time: 15 minutes
• Total time: 45 minutes, plus chilling overnight
INGREDIENTS
½ cup mirin
½ cup cognac
1 cup white miso paste
²/³ cup sugar
12 (1½- to 2-inch-thick) redfish fillets (about 6 ounces each)
Vegetable oil
DIRECTIONS
1. In a small saucepan, bring mirin and cognac to a boil over medium heat. Whisk in miso until dissolved, then whisk in sugar. Reduce heat to low, and cook until sugar is dissolved. Remove from heat, and let cool completely.
2. Place fish in a large baking dish, and pour marinade over top, turning the fish to coat completely. Cover and chill overnight.
3. Prepare and preheat a smoker to 400°F. Brush grill grates with a little vegetable oil. Remove fish from marinade and allow excess marinade to drip back into the dish. Discard marinade. Place fish in smoker, skin sides down; cover and cook for 6 minutes. Flip fish, and grill until flaky, 4 to 6 minutes.
4. Remove from grill, cover with foil, and let rest for 5 minutes before serving.
Lemon-Butter Speckled Trout
CAPERS ARE UNDERRATED. Briny and tart, they swim perfectly with shallots and butter over speckled trout. I made this recipe as part of a “catch and grill” event on a beach for military service members. It was an amazing experience to give back with delicious food.
• Makes: 4 servings
• Prep time: 10 minutes
• Total time: 35 minutes
INGREDIENTS
4 skin-on speckled trout fillets (2 pounds; or use skin-on red snapper)
Kosher salt
6 tablespoons unsalted butter, melted, plus more for the pan
2 tablespoons minced shallot
1 tablespoon store-bought Big Moe Cason Beef Rub
2 tablespoons fresh lemon juice
1 tablespoon capers
1 teaspoon crushed red pepper flakes
DIRECTIONS
1. Preheat oven or smoker to 350°F. Butter a 13-x-9-inch pan (be sure to use a metal pan if you’re smoking the fish). Pat fillets dry with paper towels, and arrange in pan in a single layer. Season with salt.
2. Whisk together melted butter, shallot, beef rub, lemon juice, capers, and red pepper flakes until blended. Pour sauce evenly over fillets.
3. Bake or smoke until fish is cooked through and flakes easily with a fork, 25 minutes. Serve immediately, pouring sauce from pan over fillets.
Crab-“Stuffed” Flounder Fillets
• Makes: 8 servings
• Prep time: 15 minutes
• Total time: 40 minutes
INGREDIENTS
2 cups lump crab meat, picked and cleaned
2 large eggs, whites and yolks separated
6 saltine crackers, crushed
¾ cup whipped dressing (such as Miracle Whip; or use mayonnaise), divided
¹/³ cup chopped fresh parsley leaves, plus more for serving
2 tablespoons finely chopped green onions
1 teaspoon Chicken Rub (see recipe, see here)
½ teaspoon Pork Rub (see recipe, see here)
½ teaspoon ground mustard
½ teaspoon Worcestershire sauce
8 (6-ounce) flounder fillets (about 3 pounds)
4 tablespoons salted butter, melted
Kosher salt and freshly ground pepper
DIRECTIONS
1. Preheat a grill to 400°F.
2. In a medium bowl, combine crab meat, egg whites, saltines, 2 tablespoons whipped dressing, parsley, green onions, both rubs, ground mustard, and Worcestershire sauce until blended.
3. Pat flounder dry with paper towels. Brush flounder with some of the melted butter, and place in a greased, shallow 13-x-9-inch grill-safe metal pan (do not use glass or ceramic). Sprinkle lightly with salt and pepper. Spoon crab mixture on top of fillets. Drizzle remaining butter over everything.
4. Place pan on grill; cover and cook for 15 minutes.
5. Meanwhile, whisk together egg yolks and remaining ⅔ cup whipped dressing until smooth.
6. After fish has cooked for 15 minutes, pour egg mixture evenly over fish, and increase grill temperature to 450°F. Continue cooking until fish is cooked through and golden brown, 5 to 7 minutes. Remove from grill, cover with foil, and let rest for 5 minutes. Sprinkle with more fresh parsley, and serve.
Sage’s BBQ Chicken Wings
MY FOURTH DAUGHTER, Sage, and I are chicken wing snobs. We’ve tasted a lot of wings, and she will be the first to tell you if they are raggedy. I made this recipe because I wanted my little girl to have the best wings ever. These wings are Cason daughter approved!
• Makes: 6 servings
• Prep time: 10 minutes
• Total time: 1 hour 45 minutes
INGREDIENTS
12 chicken wings with wingtips attached (about 3 pounds)
Canola oil cooking spray
Chicken Rub (see recipe, see here)
1 (12-ounce) jar Big Moe Cason Fish & Seafood Rub
DIRECTIONS
1. Prepare and preheat a smoker to 250°F. Pat wings dry with paper towels. Coat evenly with cooking spray. Sprinkle both sides evenly with Chicken Rub, and place in smoker.
2. Cover and cook until a meat thermometer reads 180°F, 1 hour to 1 hour 15 minutes.
3. Remove from smoker and, while still hot, lightly coat the chicken with cooking spray and dust lightly with seafood rub.
4. Place back in smoker, and cook until thermometer reads 200°F, 15 minutes. Remove from smoker, and let rest 3 to 5 minutes before serving.
Chicken and Sausage Gumbo
SERVE THIS with hot sauce and sliced green onions for a pop of heat and color.
• Makes: 6 to 8 servings
• Prep time: 20 minutes
• Total time: 2 hours 30 minutes
INGREDIENTS
1½ pounds skin-on, bone-in chicken thighs (about 4 thighs)
1 tablespoon canola or vegetable oil
2 tablespoons store-bought Big Moe Cason Fish & Seafood Rub
1 cup plus 2 tablespoons olive oil, divided
1 cup all-purpose flour
1 (12-ounce) bottle Mexican pilsner beer (such as Modelo Especial)
12 ounces smoked sausage, diced
2 large green bell peppers, seeded and diced
3 stalks celery, diced
1 large yellow onion, diced
6 large cloves garlic, chopped
2 bay leaves
1 tablespoon Pork Rub (see recipe, see here)
1 teaspoon smoked paprika
1 (32-ounce) carton chicken stock
½ cup fresh parsley leaves, chopped
Kosher salt and freshly ground pepper
Hot cooked brown rice
DIRECTIONS
1. Prepare and preheat a smoker to 350°F. Pat chicken dry with paper towels. Rub all over with canola oil and seafood rub. Place chicken in smoker; cover and cook until a meat thermometer inserted into thickest portion reads 180°F, 30 to 40 minutes.
2. Remove from smoker and cool slightly, then shred meat, discarding skin and bones.
3. In a large, heavy-bottomed pot, heat 1 cup olive oil over medium-low heat. Add flour, and cook, stirring constantly, until mixture thickens and becomes very dark, almost the color of a chocolate bar (this is called a roux), 35 to 40 minutes.
4. Slowly pour in beer, whisking constantly, until incorporated. Remove from heat.
5. In a second large pot, heat remaining 2 tablespoons olive oil over medium-high heat. Stir in sausage, and cook, stirring often, until browned, 6 to 8 minutes. Transfer to a paper towel–lined plate using a slotted spoon.
6. Add bell peppers, celery, and onion to pot. Cook, stirring often, until softened, 6 to 8 minutes. Stir in garlic, bay leaves, Pork Rub, and smoked paprika. Cook 1 minute.
7. Add stock, and cook, scraping bottom of pot to release any browned bits. Return sausage to pot. Stir in shredded chicken, parsley, and roux, stirring until incorporated. Bring to a simmer. Reduce heat to medium, and cook until thickened and flavors come together, about 20 minutes. Discard bay leaves. Season with salt and pepper. Serve over rice.
Cognac Cowboy Rib Eye
• Makes: 2 to 4 servings
• Prep time: 5 minutes
• Total time: Varies
INGREDIENTS
1 cowboy steak (such as a tomahawk rib eye or T-bone)
Olive oil
1 (12-ounce) jar Big Moe Cason Steakhouse Rub
½ cup Cognac Sauce (see recipe, see here)
Sliced green onions
DIRECTIONS
1. Bring steak to room temperature 1 hour before grilling.
2. Preheat a grill to 350°F. Pat steak dry, and rub olive oil evenly on all sides. Coat all sides with steakhouse rub.
3. Place steak on grill; cover and cook until a meat thermometer reads 115°F. Flip steak, and cook until thermometer reads 130°F for medium rare (the temperature will increase to 135°F while it rests).
4. Remove steak from grill, and brush Cognac Sauce onto steak. Let rest for 5 to 7 minutes before slicing across the grain. Serve with remaining sauce and sliced green onions.
Audrey’s Pepper Steak
MY WIFE HAS BEEN MAKING her mama’s pepper steak as long as we’ve been together, and it will always be a Cason family favorite. It’s comfort and memories all in one dish. We serve this over rice, egg noodles, or mashed potatoes.
• Makes: 6 to 8 servings
• Prep time: 20 minutes
• Total time: 3 hours
INGREDIENTS
2 pounds beef top sirloin, cut into 1-inch strips
3 tablespoons all-purpose flour
1 tablespoon store-bought Big Moe Cason Beef Rub
3 tablespoons extra-virgin olive oil
1 large white onion, sliced
1 teaspoon crushed red pepper flakes
4 cloves garlic, roughly chopped
1 tablespoon tomato paste
1½ cups beef stock
1 (28-ounce) can diced tomatoes
2 bay leaves
1 tablespoon herbes de Provence
1 teaspoon Worcestershire sauce
1 green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
Kosher salt and freshly cracked pepper
DIRECTIONS
1. Preheat oven to 350°F.
2. Place sirloin in a large bowl, and toss with flour and beef rub.
3. In a large Dutch oven, heat 1½ tablespoons olive oil over medium-high heat. Add half the sirloin, and cook, turning once, until browned, 2 to 3 minutes. Transfer to a plate, and repeat with remaining oil and sirloin. Return all sirloin to the pot.
4. Reduce heat to medium-low. Stir in onion and red pepper flakes. Cook, stirring often, until onion starts to soften, about 3 minutes. Add garlic and tomato paste, and cook 1 minute. Add beef stock, scraping the bottom of the pot for those tasty bits. Stir in tomatoes, bay leaves, herbes de Provence, and Worcestershire sauce. Bring to a simmer.
5. Cover Dutch oven with foil or an oven-safe lid, and place in oven. Bake for 1½ hours. Remove from oven, and stir in sliced peppers. Cover, return to oven, and cook until meat and peppers are tender, 30 to 45 minutes (no one likes mushy peppers). The meat should have a pot roast–like tenderness when done. Let stand for 15 minutes. Discard bay leaves. Season with salt and pepper.
Corn Dogs
OUR THIRD DAUGHTER, Sedalia, is surprisingly not a big meat eater. She will get down on side dishes, but meat, she’s not really a fan of. There is one meat she does like: corn dogs. This is the kicked-up version of Baby Girl’s favorite food. Using a tall cup to hold the batter makes for easy dipping. Be sure you use a pot deep enough that the hot dogs have plenty of room to float while they fry. Serve them with your favorite condiments.
• Makes: 20 corn dogs
• Prep time: 20 minutes
• Total time: 40 minutes
INGREDIENTS
10 all-beef hot dogs
20 (6- to 8-inch) wooden skewers
1 cup yellow cornmeal
1 cup all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
½ teaspoon fine sea salt
¼ teaspoon baking soda
¹/8 teaspoon ground pepper
1 large egg
1½ to 1¾ cups buttermilk
½ cup grated cheddar cheese
2 tablespoons seeded and minced jalapeño peppers
Canola oil
DIRECTIONS
1. Preheat a grill to medium-low heat (300°F to 325°F). Place hot dogs on grill and cook for about 10 minutes, rotating dogs every few minutes to cook all over.
2. Cut hot dogs in half crosswise, and stick 1 wooden skewer into the end of each hot dog.
3. Whisk together cornmeal and next 6 ingredients in a bowl. Whisk together egg and 1½ cups buttermilk in a second bowl, adding ¼ cup more buttermilk if mixture is too thick. Whisk egg mixture into cornmeal mixture until batter is smooth. Stir in cheese and jalapeños. Transfer a portion of the batter into a tall cup.
4. Pour enough oil into a heavy-bottomed pot so that the corn dogs will be completely submerged. Heat oil to 350°F.
5. Dip hot dogs into cup filled with batter, allowing excess batter to drip back into cup. Add hot dogs to oil a few at a time, and fry in batches, turning with tongs, until golden brown, about 3 minutes. Transfer to paper towels, and let rest for 2 minutes before serving.
Big Mama’s Lasagna
ONE OF MY FAVORITE THINGS my wife cooks is her lasagna. The time she takes to make her sauce from scratch, the meticulous layering, and the béchamel sauce…it’s divine. Every bite feels like home.
• Makes: 12 servings
• Prep time: 30 minutes
• Total time: 3 hours
INGREDIENTS
1 pound ground hot Italian sausage
1 pound ground beef
2 teaspoons herbes de Provence
1 teaspoon crushed red pepper flakes
1 teaspoon fennel seed
1 teaspoon store-bought Big Moe Cason Beef Rub
1 large yellow onion, grated
1 large carrot, grated
1 stalk celery, grated
1 tablespoon minced garlic
1 tablespoon tomato paste
1 (28-ounce) can whole peeled San Marzano tomatoes
2 cups beef broth
10 fresh basil leaves
2 bay leaves
1 tablespoon brown sugar
Kosher salt
4 cups milk
4 tablespoons salted butter
½ cup all-purpose flour
1 cup grated Parmigiano-Reggiano cheese
1 cup grated Pecorino cheese
1 teaspoon garlic powder
1 teaspoon ground pepper
Pinch of nutmeg
12 lasagna noodles
1 pound fresh mozzarella cheese, thinly sliced
DIRECTIONS
1. Preheat oven to 375°F. In a pot over medium-high heat, cook first six ingredients (through rub), breaking up meat with a wooden spoon, until browned, about 10 minutes. Drain and return to pot. Stir in onion, carrot, celery, garlic, and tomato paste, and cook for 5 minutes.
2. Add tomatoes to sausage mixture, using a potato masher to break them into smaller pieces. Stir in broth, basil, bay leaves, and brown sugar. Bring to a simmer, reduce heat to low, and cook, uncovered, for 1 hour, stirring occasionally. Season with salt. Discard the bay leaves.
3. Microwave milk until just warm. In a medium pot, melt butter over medium heat until bubbly. Add flour, and whisk for 1 minute until light golden. Gradually whisk in warm milk. Bring sauce to a boil, reduce heat to low, and simmer, stirring often, until sauce coats the back of a spoon, about 10 minutes. Remove from heat. Whisk in both cheeses, garlic powder, pepper, and nutmeg until smooth. Season with salt.
4. While béchamel cooks, boil lasagna noodles until barely al dente, 8 to 10 minutes. Drain.
5. Spread 1½ cups tomato sauce in a 13-x-9-inch baking dish. Add a layer of noodles, another 1½ cups tomato sauce, and 1½ cups béchamel. Repeat layers, using all of the noodles and sauces. Top with mozzarella.
6. Bake, covered with aluminum foil coated with nonstick cooking spray, 20 minutes. Remove foil, and bake until golden and bubbly, 20 to 25 minutes. Let rest 20 minutes before serving.
Prosciutto-Wrapped Turkey Breast
I WAS AT A COMPETITION in Minnesota when I wanted something different to enter in an auxiliary category. The salt from the prosciutto, the creaminess of the cheese, and the freshness of the basil with the juicy tenderness of the turkey ended up getting me first place! If you have a handheld needle meat tenderizer, you can use it on the turkey breasts before rubbing them with oil.
• Makes: 8 servings
• Prep time: 20 minutes
• Total time: 2 hours 30 minutes
INGREDIENTS
2 (2-pound) boneless turkey breasts, skinned
¼ cup olive oil
1 (12-ounce) jar Big Moe Cason Beef Rub
10 slices prosciutto (5 to 6 ounces)
10 large basil leaves
8 slices white cheddar cheese
Kitchen twine
DIRECTIONS
1. Prepare an indirect fire in a grill or smoker, and preheat to 250°F.
2. Pat turkey breasts dry with paper towels. Tenderize turkey if desired, then rub all over with olive oil. Season lightly on both sides with beef rub.
3. On a cutting board, arrange 5 slices prosciutto in a line with their edges slightly overlapping. Top with 5 basil leaves and 4 cheese slices, slightly overlapping edges. Place 1 turkey breaston top.
4. Beginning at the tapered end, roll turkey breast up in the prosciutto, basil, and cheese, wrapping it completely. Tie the breast with kitchen twine at intervals to secure. Repeat procedure with remaining turkey breast, prosciutto, basil, and cheese.
5. Place turkey breasts on grill or smoker; cover and cook until a meat thermometer inserted into centers reads 165°F, about 2 hours. Remove and let stand 10 minutes. Carve into 2-inch-thick slices.
Spicy Apricot-Glazed Pork Chops
• Makes: 6 servings
• Prep time: 15 minutes
• Total time: 1 hour 10 minutes
INGREDIENTS
APRICOT GLAZE
1 cup apricot jam or preserves
1 tablespoon apple cider vinegar
1 roasted red pepper (from a jar), puréed
¼ cup sugar
1 tablespoon honey
¾ teaspoon kosher salt
¾ teaspoon onion powder
¾ teaspoon garlic powder
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
¼ teaspoon hickory liquid smoke
PORK CHOPS
6 Iowa pork chops (about 1½ inches thick)
2 tablespoons olive oil
½ cup Pork Rub (see recipe, see here)
Kosher salt
DIRECTIONS
1. Prepare the Apricot Glaze: In a medium saucepan overmedium heat, whisk together all glaze ingredients. Bring to a simmer, reduce heat to low, and cook, stirring occasionally, until thickened and smooth, about 15 minutes. Remove from heat, and cool until ready to use.
2. Prepare the Pork Chops: Prepare an indirect fire in a grill, and preheat to 400°F. Pat pork chops dry with paper towels. Rub all over with olive oil, and season with Pork Rub and salt.
3. Sear pork chops over direct heat on grill for 3 minutes per side. Place on the indirect side of grill; cover and cook until a meat thermometer reads 137°F, about 30 minutes. Brush each chop with 2 tablespoons glaze, then flip chops and transfer to the direct heat side of the grill; grill for 2 minutes. Brush with 2 tablespoons glaze, flip, and grill for 2 minutes or until thermometer reads 140°F. Remove chops from grill, and let rest until temperature rises to 145°F. Serve with any remaining glaze alongside.
BBQ Brisket
PINK BUTCHER PAPER gets its distinctive color because it has not been bleached. Wrapping your protein in it while smoking helps to prevent leaks and lets the meat breathe, so all that moisture escapes instead of steaming your meat.
• Makes: 32 servings (½ pound per person)
• Prep time: 30 minutes
• Total time: 15 hours 30 minutes
INGREDIENTS
1 (16-pound) brisket, trimmed
¼ cup olive oil
½ cup store-bought Big Moe Cason Texas Brisket Rub
Pink butcher paper
Remote thermometer probe
DIRECTIONS
1. Bring brisket to room temperature 1 hour before smoking. Trim excess fat from meat side of brisket, leaving the fat cap about ⅛ inch thick.
2. Rub brisket with oil and spice rub, making sure not to cake on the rub but to evenly coat the brisket.
3. Prepare and preheat a smoker to 240°F. Place brisket fat side down in smoker; cover and cook until a meat thermometer reads 170°F, about 5 hours.
4. Using gloves or tongs, quickly but carefully remove brisket from smoker, and place, fat side down, on a large sheet of pink butcher paper. Place a remote thermometer probe in the thickest part of the brisket, and wrap brisket in butcher paper. Then place wrapped brisket on a piece of aluminum foil.
5. Return wrapped brisket to smoker, with foil, and cover with smoker lid. Keep it rolling at 240°F until probe reads 203°F, 3 to 5 hours.
6. Remove brisket from smoker, and immediately place in a clean, dry cooler, still wrapped in the pink butcher paper. Let rest for 3 to 4 hours. This allows the juices to redistribute. Once it’s rested, take out and slice against the grain to serve.
Memphis BBQ Chicken Thighs
CHICKEN THIGHS are technically done cooking once they reach an internal temp of 165°F, but I like to go to 185°F for a better mouthfeel. I like this sauce heavy on the pepper, but you can reduce it if you prefer.
• Makes: 4 servings
• Prep time: 20 minutes
• Total time: 4 hours 25 minutes
INGREDIENTS
CHICKEN
8 skin-on, bone-in chicken thighs
²/³ cup packed light brown sugar
½ cup coarse kosher salt
¼ cup canola oil
¼ cup Chicken Rub (see recipe, see here)
Mesh grill basket (optional)
MEMPHIS BBQ SAUCE
1½ cups ketchup
¾ cup white vinegar
½ cup sugar
1 tablespoon coarsely ground black pepper
1 tablespoon Worcestershire sauce
1½ teaspoons ground mustard
1 teaspoon ground white pepper
1 teaspoon chili powder
1 teaspoon hickory liquid smoke
½ teaspoon ground coriander
½ teaspoon cayenne pepper
2 tablespoons to ¼ cup cognac
DIRECTIONS
1. Prepare the Chicken: Trim chicken thighs to make them uniform, then use a needle tenderizer to perforate the skin, if desired.
2. In a large pot, combine brown sugar, salt, and 2 quarts water. Heat until salt and sugar are completely dissolved. Remove from heat, and let cool to room temperature. Place chicken in brine, and chill for 2 to 3 hours.
3. Prepare an indirect heat fire in a smoker, and preheat to 300°F. Remove chicken from brine, and pat dry. Coat chicken with canola oil, and coat all over with Chicken Rub.
4. Place chicken in a mesh grill basket or directly on cooking grates in smoker; cover and cook until a meat thermometer inserted into thickest portion of chicken reads 185°F, 35 to 45 minutes.
5. Prepare the Memphis BBQ Sauce: While the chicken cooks, mix together all ingredients except cognac in a saucepan over medium heat. Bring to a simmer, reduce heat to low, and cook for 15 to 20 minutes, stirring constantly. Remove from heat, add cognac for your desired flavor and consistency, and stir to combine. Set aside and allow to cool.
6. Remove chicken from smoker, brush with 1 cup barbecue sauce, and return to smoker. Cover and cook until sauce has set, 3 to 5 minutes. Serve with remaining sauce alongside.
Grilled Duck With Balsamic Reduction
• Makes: 8 servings
• Prep time: 15 minutes
• Total time: 45 minutes
INGREDIENTS
4 duck breasts (12 to 14 ounces each)
Olive oil
½ cup Chicken Rub (see recipe, see here)
2 cups good-quality balsamic vinegar
1 tablespoon brown sugar
1 tablespoon lemon juice
4 large vine-ripened or Roma tomatoes, cut into ½-inch-thick slices
Kosher salt and freshly ground pepper
16 slices fresh mozzarella cheese
1 cup thinly sliced fresh basil
DIRECTIONS
1. Prepare an indirect heat fire in a grill, and preheat to 400°F. Pat duck dry with paper towels, then score the skin, making a crosshatch pattern. Rub duck all over with olive oil and Chicken Rub.
2. Place duck, skin sides down, on indirect heat side of grill. Cover and cook until fat renders and begins to crisp and a meat thermometer reads 130°F, about 20 minutes.
3. While duck cooks, place vinegar, sugar, and lemon juice in a small saucepan, and bring to a simmer over medium heat. Reduce heat to low, and cook, stirring often, until thickened and reduced to roughly 1 cup, about 10 minutes. Remove from heat, and cool. The reduction will thicken further as it cools.
4. Flip duck skin sides up, and place on direct side of grill. Cover and cook for 2 minutes. Flip again, skin sides down, and cook for 2 more minutes or until temperature reaches 135°F. Remove from grill, and let rest for at least 5 minutes.
5. While duck is resting, toss tomato slices with olive oil, salt, and pepper to taste. Place tomatoes on grill; cover and cook 1 to 2 minutes per side or until grill marks appear.
6. Layer mozzarella and tomatoes on serving plates. Scatter basil on top, then season with salt and pepper. Drizzle with balsamic reduction. Slice duck, and serve with tomato-mozzarella salad.
Brisket Grain Bowls (aka Squirrel Food)
I HAVE (LOVINGLY) called my wife and daughters’ salads and other grainy meals “squirrel food.” Don’t get me wrong: Despite what it may seem like, I, too, like to eat some squirrel food, especially when there are smoked meats involved. Assemble, mix, and eat. Can’t go wrong with getting your barbecue and veggies in the same meal. Responsible and tasty.
• Makes: 4 servings
• Prep time: 15 minutes
• Total time: 20 minutes, not including brisket
INGREDIENTS
MUSTARD VINAIGRETTE
1 clove garlic, grated
½ cup red wine vinegar
1 tablespoon finely chopped shallot
3 tablespoons whole-grain mustard
2 tablespoons honey
½ teaspoon Himalayan pink salt
½ teaspoon freshly ground pepper
1 cup extra-virgin olive oil
GRAIN BOWLS
1 tablespoon olive oil
2 cups chopped BBQ Brisket (see recipe, see here)
1 (15-ounce) can chickpeas, drained and rinsed
1 small red onion, diced
2 cups cooked brown rice, cooled
8 ounces baby kale
1 romaine lettuce heart, chopped
½ cup crumbled Gorgonzola cheese
½ cup sweetened dried cranberries
½ cup chopped walnuts
Kosher salt and freshly ground pepper
Fry Bread (see recipe, see here) or flatbread
DIRECTIONS
1. Prepare the Mustard Vinaigrette: In a medium bowl, whisk together all ingredients except oil until blended. Slowly whisk in oil until thickened. Chill until ready to use.
2. Prepare the Grain Bowls: In a large skillet, heat olive oil over medium-high heat. Add BBQ Brisket, chickpeas, and onion. Cook, stirring often, until onion is softened and everything is warmed through, about 5 minutes. Cool slightly.
3. In a large bowl, combine brisket mixture, rice, kale, romaine, Gorgonzola, cranberries, walnuts, half of the vinaigrette, and a large pinch of salt and pepper. Toss gently until everything is coated in the dressing. Distribute evenly among 4 shallow bowls, and serve with remaining half of vinaigrette and Fry Bread or flatbread.
Pom-Glazed Smoked Turkey
I HAVE BEEN MAKING my pomegranate-glazed turkey for years as a Thanksgiving main dish. The touch of sweetness from the glaze goes well with the savory notes of the bird.
• Makes: 14 servings
• Prep time: 30 minutes
• Total time: 7 hours plus brining overnight
INGREDIENTS
1 (14-pound) whole fresh turkey
Large brining bag
Turkey Brine (see recipe, see here)
Kitchen string
¼ cup olive oil
½ cup Chicken Rub (see recipe, see here)
1 (32-ounce) bottle pomegranate juice
½ cup fresh lemon juice
1 cup sugar
DIRECTIONS
1. Remove giblets and neck from turkey, if needed. Place turkey in a large brining bag inside a very large pot or clean cooler. Pour Turkey Brine over turkey in bag, and seal bag. Brine turkey overnight in refrigerator or cooler surrounded by ice, about 12 hours.
2. Remove turkey from brine, and pat dry inside and out with paper towels. Let rest at room temperature for 1 hour on a baking sheet fitted with a metal rack.
3. Prepare a smoker, and preheat to 250°F. Tuck wingtips under turkey, and tie legs together using kitchen string. Rub turkey with oil and Chicken Rub.
4. Place turkey in smoker. Cover and cook until a meat thermometer inserted into thigh reads 165°F, 5 to 6 hours.
5. While turkey is smoking, prepare the glaze: In a medium saucepan, combine pomegranate juice, lemon juice, and sugar over medium-high heat. Bring to a boil, reduce heat to medium-low, and simmer, stirring often, until mixture thickens and glazes the back of a spoon, 40 minutes.
6. When turkey reaches 165°F in the thickest portion of the thigh, brush with half of glaze. Cover and cook for 2 minutes to allow glaze to set. Remove turkey from smoker, and let rest for 30 minutes before carving. Serve remaining glaze, warmed, alongside turkey.
Pheasant With Pesto
PHEASANT FEATHERS are used on regalia in my wife’s tribe (Meskwaki), and my daughters have used the feathers of birds I’ve cooked for different items. So it’s always an honor to cook this bird well. Pesto is well loved and heavily used in our house. The pheasant is great with the bright pesto sauce and spice rub on the bird. Beautiful and delicious.
• Makes: 4 servings
• Prep time: 15 minutes
• Total time: 30 minutes
INGREDIENTS
2 cups fresh basil leaves
¹/³ cup pine nuts, toasted
2 large cloves garlic, roughly chopped
½ cup plus 2 tablespoons extra-virgin olive oil, divided
½ cup grated Parmesan cheese
1 teaspoon crushed red pepper flakes
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1½ teaspoons fresh lemon juice
4 pheasant breasts
1 (12-ounce) jar Big Moe Cason Steakhouse Rub
DIRECTIONS
1. In the base of a food processor, process basil, pine nuts, and garlic until finely chopped, 15 to 20 seconds. With the processor running, slowly add ½ cup olive oil, processing until smooth. Scrape down sides, and add Parmesan, red pepper flakes, salt, black pepper, and lemon juice. Process until smooth. Season to taste.
2. Preheat a grill to 350°F. Coat both sides of pheasant with remaining 2 tablespoons olive oil and an even layer of steakhouse rub. Place pheasant on grill; cover and cook until a meat thermometer inserted into thickest portion reads 160°F, 15 to 20 minutes.
3. Remove from grill, and let rest for 2 to 3 minutes. Slice and drizzle with pesto.
Quick Tips
If you can’t find pheasant, this recipe is delicious with chicken instead. You can make the pesto ahead; refrigerate it and bring it to room temp 1 hour before serving.
Thick as Shrimp and Grits
THIS RECIPE WAS INSPIRED by my travels across the South. I like shrimp hot, cold, fried, grilled. But grits have gotta be right: thick and creamy but still smooth enough to slide off a spoon. I’m no fan of eating a bowl of warm concrete. With a pop from the shrimp to cut through the richness of the grits, it’s spot on!
• Makes: 4 to 6 servings
• Prep time: 10 minutes
• Total time: 40 minutes
INGREDIENTS
1 (32-ounce) carton chicken stock
1 cup old-fashioned grits
1 clove garlic, minced
2 pounds raw, unpeeled jumbo shrimp, peeled and deveined
2 tablespoons vegetable oil
2 tablespoons store-bought Big Moe Cason Fish & Seafood Rub
½ cup half-and-half
½ cup whipping cream
4 ounces pepper Jack cheese, shredded
¼ cup good-quality salted butter (such as Kerrygold)
Kosher salt and freshly ground pepper
Green onions, thinly sliced
DIRECTIONS
1. In a medium saucepan, bring chicken stock to a boil over medium-high heat. Slowly whisk in grits and garlic. Reduce heat to medium-low, and cook, covered and stirring often, until tender, about 20 minutes. It’s key to cook low and slow to ensure that the grits don’t get dry and clumpy.
2. While grits cook, preheat a grill to 400°F. Pat shrimp dry with paper towels. In a large bowl, toss shrimp with vegetable oil and seafood rub. Place shrimp on grill; cover and cook until shrimp turn pink, 1 to 2 minutes per side.
3. Add half-and-half, cream, cheese, and butter to grits, stirring until melted and smooth. Season generously with salt and pepper.
4. Serve shrimp immediately over warm grits. Scatter green onions on top.
Dugga’s Smoked Grilled Cheese and BBQ Tomato Soup
MY DAUGHTER SEDALIA (nicknamed Dugga) is the sweetest food critic you’ll ever meet. Her favorite comfort food is, hands down, grilled cheese with tomato soup. I agree; a good grilled cheese and tomato soup will have you feeling right.
• Makes: 6 servings
• Prep time: 20 minutes
• Total time: 1 hour 30 minutes
INGREDIENTS
3 large tomatoes, halved crosswise
3 tablespoons olive oil, divided
1 small yellow onion, diced
2 tablespoons minced garlic
3 (32-ounce) cartons vegetable broth
1 (28-ounce) can fire-roasted tomatoes
1 (12-ounce) jar roasted red peppers, drained and roughly chopped
¾ cup plus 1 tablespoon tomato paste
2 small bay leaves
2 teaspoons sugar
½ tablespoon store-bought Big Moe Cason Beef Rub
Kosher salt and freshly ground pepper
Whipped dressing (such as Miracle Whip)
12 slices brioche or sourdough bread
6 slices Gruyère cheese
6 slices white cheddar cheese
6 slices provolone cheese
Softened salted butter
DIRECTIONS
1. Preheat a grill to 450°F. Coat tomato halves with 2 tablespoons olive oil. Place, cut sides up, on a rimmed baking sheet. Cover with foil. Place baking sheet on grill; cover and cook for 30 minutes. Remove tomatoes from grill. Cool slightly, then roughly dice, discarding cores.
2. In a large pot, heat remaining 1 tablespoon olive oil over medium-high heat. Add onion, and cook until tender, 3 to 5 minutes. Stir in garlic, and cook for 1 minute.
3. Stir in grilled tomatoes, broth, fire-roasted tomatoes, roasted red peppers, tomato paste, bay leaves, sugar, and beef rub. Bring to a boil, reduce heat to low, and simmer for 20 minutes.
4. Discard bay leaves, and process soup in a blender or using an immersion blender until smooth. Season with salt and pepper. Keep warm.
5. Place a large cast-iron skillet directly on grill grates to preheat. Spread a thin layer of whipped dressing on one side of 6 bread slices. Place, dressing sides down, on a baking sheet. Top with cheese. Spread butter on one side of remaining 6 bread slices, and place, butter sides down, on cheese. Spread whipped dressing on top of sandwiches.
6. Melt 1 tablespoon butter in hot skillet on grill. Working in batches, cook sandwiches in melted butter in skillet until golden and cheese is melted. Crispiness is subjective, but you’re going for a golden-brown color with some darker brown crispiness. Once it’s achieved on one side, flip and repeat on the other, adding more butter as needed between batches. Serve with soup.
RAGBRAI Cheesesteaks
RAGBRAI IS A WELL-KNOWN CYCLING RACE in Iowa. I actually did the race back in my youth. Now? You for sure won’t see me sweatin’ on two wheels through the cornfields of Iowa. Nope. These days I’m a vendor at RAGBRAI. I love seeing people enjoy my food after working hard all day.
• Makes: 4 sandwiches
• Prep time: 15 minutes
• Total time: 30 minutes, not including Smoked Rib Eye
INGREDIENTS
3 tablespoons unsalted butter, softened and divided
4 (7- to 8-inch) hoagie rolls, split
16 slices provolone cheese
2 tablespoons olive oil
3 bell peppers (assorted colors), seeded and sliced
1 large yellow onion, sliced
Kosher salt and pepper
2 pounds Smoked Rib Eye, chilled and very thinly sliced
DIRECTIONS
1. Spread 1 tablespoon butter on cut sides of hoagie rolls. In a large skillet or cast-iron pan, toast rolls over medium heat until lightly browned.
2. Place toasted hoagies on a clean work surface, cut sides up. Place 2 slices of cheese on bottom halves of each roll.
3. Add olive oil to skillet over medium-high heat. Stir in peppers and onion. Cook, stirring occasionally, until softened, 8 to 10 minutes. Season with salt and pepper. Transfer to a bowl.
4. Melt 2 tablespoons butter in skillet. Once melted, add Smoked Rib Eye. Cook, breaking meat into smaller pieces using a spatula, until heated through, about 2 minutes.
5. Divide meat, peppers, and onion among hoagies atop cheese.
Smoked Rib Eye
• Makes: about 4 pounds
• Prep time: 20 minutes
• Total time: 3 hours 50 minutes, plus cooling and chilling time
INGREDIENTS
1 (4- to 5-pound) boneless rib eye roll
3 tablespoons olive oil
¹/³ cup store-bought Big Moe Cason Beef Rub
DIRECTIONS
1. Bring rib eye to room temperature 1 hour before smoking. Prepare and preheat a smoker to 250°F.
2. Trim excess fat and silver skin from rib eye. Rub with olive oil, and coat evenly with beef rub.
3. Place rib eye in smoker. Cover and cook until a meat thermometer inserted into thickest portion reads 125°F, about 2½ hours.
4. Remove from smoker, and let rest until cooled, then wrap with aluminum foil and chill until cold. Once cold, thinly slice.
Big Mama’s Brisket Chili
WE’RE A FAMILY OF SIX, so we cook in large quantities and often have leftovers. And by leftovers, I mean hunks of meat that’ve been smoked to perfection. Big Mama’s favorite leftover meat to work with is brisket. When it has been chilled, the meat can be cut into little cubes and used in place of ground beef for her award-winning chili. This concoction of spices, beans, vegetables, and protein is the perfect blend to wake up your taste buds and warm your soul.
• Makes: 8 servings
• Prep time: 20 minutes
• Total time: 1 hour 20 minutes, not including brisket
INGREDIENTS
2 tablespoons olive oil
2 pounds BBQ Brisket, cut into ½-inch cubes (see recipe, see here)
2 green bell peppers, seeded and diced
1 large yellow onion, diced
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons store-bought Big Moe Cason Beef Rub
1 teaspoon crushed red pepper flakes
6 cloves garlic, chopped
1 tablespoon fresh Mexican oregano leaves
1 teaspoon Himalayan pink salt
1 teaspoon black pepper
1 (15-ounce) can diced tomatoes
2 cups Big Mama’s Beef Stock (see recipe, see here)
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed
1 tablespoon brown sugar
2 bay leaves
Toppings: fresh cilantro, raw onions, cheese, sour cream, oyster crackers, or whatever you like!
DIRECTIONS
1. Heat olive oil over low to medium heat in a large Dutch oven. Add brisket, and cook for 2 minutes, stirring often.
2. Add bell peppers, onion, chili powder, cumin, beef rub, and red pepper flakes. Cook, stirring occasionally, until veggies start to soften, about 5 minutes. (Keep an eye on this, or else your nickname will be Burnie.)
3. Add garlic, oregano, salt, and black pepper. Cook until garlic becomes fragrant, 2 minutes. Stir in diced tomatoes, breaking up larger pieces using a spoon. (Don’t worry if there are some brown bits on the bottom of the pan, because the magic juice is next.)
4. Deglaze the pan by adding beef stock and scraping the good stuff off the bottom of the pan using a spoon. Add crushed tomatoes, and simmer for 10 minutes, stirring every few minutes or so.
5. Add beans, brown sugar, and bay leaves. Let simmer on low heat for 30 to 35 minutes until thickened, then taste. Discard bay leaves. If it needs more seasoning, add a little but don’t go nuts. You can always add, but you can’t take away. Serve with your desired toppings.
Mahalia’s Chili Redfish
THIS IS A NOD TO my second-oldest, Mahalia, my “mini-me,” as I call her. She and I share a lot of similarities: both tall, love sci-fi movies, great taste in eyewear, and can get down on some fish. She also loves to experiment in the kitchen. This dish is a fusion from both our sides of the cabinet.
• Makes: 6 servings
• Prep time: 10 minutes
• Total time: 25 minutes
INGREDIENTS
CHILI-BUTTER SAUCE
1 cup cold unsalted butter, cut into small cubes
2 tablespoons minced garlic
2 teaspoons grated ginger
3 tablespoons lemon juice
1 tablespoon rice vinegar
1 tablespoon soy sauce
2 teaspoons sugar
1 teaspoon gochujang (Korean chili paste)
1 teaspoon chili oil
REDFISH
2 tablespoons vegetable oil, plus more for fish
6 (6- to 7-ounce) redfish fillets (1½ inches thick)
½ cup store-bought Big Moe Cason Fish & Seafood Rub
Green onions, sliced
DIRECTIONS
1. Prepare and preheat a smoker to 400°F.
2. Prepare the Chili-Butter Sauce: In a small skillet, heat 2 tablespoons butter over medium-low heat. Add garlic and ginger. Cook, stirring often, until fragrant and softened, 1 to 2 minutes. Add lemon juice, vinegar, soy sauce, sugar, gochujang, and chili oil. Cook, stirring constantly, until sugar dissolves, about 30 seconds. Remove from heat, and add remaining butter, stirring constantly until butter has melted and sauce is thickened. Set aside.
3. Prepare the Redfish: Place a large cast-iron grill pan on smoker. Add 2 tablespoons vegetable oil to pan. Coat redfish lightly with vegetable oil, then sprinkle with seafood rub.
4. Place redfish, skin sides down, in pan. Cover and cook until flaky, 8 to 10 minutes. Remove pan from smoker, baste redfish with Chili-Butter Sauce, and top with green onions. Serve immediately.
Pork Ribs
• Makes: 2 to 4 servings
• Prep time: 10 minutes
• Total time: 5 hours 15 minutes
INGREDIENTS
1 slab baby back ribs
Vegetable oil or yellow mustard
½ cup Rib Rub (see recipe, see here)
½ cup your favorite barbecue sauce, plus more for serving
DIRECTIONS
1. Remove membrane on underside of ribs. This is important, because rib membranes act like a barrier by not allowing seasoning or smoke to penetrate. Leaving the membrane on will diminish the eating experience (and you’ll be scored down at BBQ competitions).
2. Feel around slab and remove any bone fragments that may still be attached. (It is unpleasant for a family member or judge to bite down on a bone shard.)
3. Rub slab down with vegetable oil or mustard to allow spices to adhere better. In my experience, oil helps the rib surface stay moist longer and creates a nice bark during the cooking process.
4. Apply Rib Rub, and let slab rest 1 hour before putting it on the pit. Prepare and preheat a smoker to 250°F. Wrap slab in aluminum foil, and place in smoker; cover and cook 3½ to 4 hours. Check ribs for the “feel” a few hours into the cook. Ribs are done when a meat thermometer reads 200°F to 202°F and when a toothpick or thermometer tip will slide very smoothly in between the bones. You should feel little to no resistance. With experience, you’ll also learn to use the color of the rib to help you identify doneness.
5. Remove slab from foil, brush with barbecue sauce, and return to smoker for a few minutes to set sauce.
BBQ Chicken Breasts
• Makes: 4 servings
• Prep time: 10 minutes
• Total time: 5 hours 25 minutes
INGREDIENTS
4 skin-on, bone-in chicken breasts (2 pounds)
8 cups Turkey Brine (see recipe, see here)
¼ cup Chicken Rub (see recipe, see here)
½ cup your favorite barbecue sauce, plus more for serving
DIRECTIONS
1. Place chicken in brine in a large container; cover and chill for 4 hours.
2. Prepare and preheat a smoker to 350°F. Remove chicken from brine; discard brine. Perforate skin with a knife to ensure skin isn’t rubbery. Coat with Chicken Rub.
3. Place chicken in smoker, skin sides down; cover and cook 45 minutes. Flip chicken, and cook until a meat thermometer reads 165°F, about 45 minutes. Brush with barbecue sauce (about 1 tablespoon per side) and cook another 2 minutes per side.
4. Remove from smoker, and let rest 5 minutes before serving. Serve with barbecue sauce alongside.
Pork Belly With I-20 Glaze
• Makes: 12 servings (about 2 cubes each)
• Prep time: 15 minutes
• Total time: 2 hours 25 minutes
INGREDIENTS
2½ pounds skinless pork belly
1 tablespoon canola oil
¼ cup Rib Rub (see recipe, see here)
1½ cups store-bought Big Moe Cason I-20 Sauce
DIRECTIONS
1. Prepare and preheat a smoker to 250°F.
2. Score pork belly, and cut into 1½-inch cubes. Gently toss cubes in canola oil and Rib Rub. Place in an even layer in a grill-safe 13-x-9-inch metal pan or large cast-iron pan.
3. Place pan in smoker; cover and cook until a meat thermometer reads 201°F, about 2 hours.
4. Brush with I-20 Sauce, then smoke for 10 minutes, until sauce is tacky. They’re cubes of goodness, so eat ASAP.
Buy Right
When buying pork belly, look for a thicker cut, about ¾ inch.
Pork Belly Tacos With Sweet Vinegar Slaw
• Makes: 16 servings (40 to 48 tacos)
• Prep time: 25 minutes
• Total time: 3 hours
INGREDIENTS
1 (5-pound) slab skinless pork belly
2 tablespoons canola oil
½ cup store-bought Big Moe Cason Pork Rub
6-inch corn or flour tortillas, warmed
Sweet Vinegar Slaw (see recipe, see here)
Toppings: shredded queso fresco, chopped fresh cilantro, Big Moe Cason I-80 Sauce (warmed), salsa verde
DIRECTIONS
1. Cut pork belly into strips (5 inches long by ½ inch thick). Toss with oil and pork rub, and let rest for 1 hour before putting on the pit.
2. Prepare and preheat a grill or smoker to 210°F to 220°F. Place pork belly in smoker, leaving a little space between strips so you can get color on all sides. Cooking the belly low and slow allows the fat to render nicely and meat to get tender.
3. Cover and cook for 1 hour. Flip pork belly; cover and cook until a meat thermometer reads 200°F, 30 minutes to 1 hour.
4. Serve pork belly strips in tortillas with slaw and desired toppings. It’s best to eat this succulent pork belly right when it comes off the smoker.
