Savory Greek Ribs on the Pit Barrel Cooker

Red Oak Planked Beef Ribs!!

Fermented Thai Pepper Hot Sauce with GARLIC!!

Homemade Pastrami | How To Make Pastrami From SCRATCH!!

Red Oak Planked Irish Nachos

Maple Planked Ribs on the Pit Barrel Cooker

Zesty Dill Pickles

Guinness and Swiss Meatball Sliders | Meatball Madness | White Thunder BBQ

This was a play on a Guinness French Onion Soup recipe that I make every St Patrick's Day.  It came out fantastic!!  This was a great way to start of March Madness 2016!

Ingredients:

Meatballs
1/4 C Panko Bread Crumbs
2 T Guinness
1 T Worcestershire Sauce
1 t Kosher Salt
1 T Dried Oregano
1/4 C Pecorino Romano
2 t Freshly Cracked Black Pepper
2 Eggs
2 lbs Ground beef - 80/20

Caramelized Onions
1 1/2 Sliced Sweet Onion
2 Minced Cloves Garlic
1/2 t Kosher Salt
1/2 t Black Pepper
A few sprigs of Thyme
1 T Brown Sugar
1/3 C Guinness

I hope you give this a try!  If you make these, send me a picture on Twitter or Instagram!

Full Video Instructions in Video Link Below

How to Reverse Sear a Ribeye Steak | White Thunder BBQ

I guess this was cooked to a medium, but this was by far one of the best steaks I have made.  I think next time I will pull it at 120 and then do the sear.  It was still super tender and juicy....if someone served me a steak like this I would not turn it down!  I really hope you give this recipe a try!

Heavily season both of the sides of the steak with kosher salt, fresh cracked pepper and chili powder. 

I am cooking this in my Mini WSM.  Preheat the grill to 220F, before placing the steak on.  Insert a temperature probe to monitor the internal temperature.  Pull the steak when it reaches an internal temperature of 125F / 51C.

Stoke the fire to and place a cast iron pan directly over the coals.  Add some canola oil to the pan and allow the oil to start smoking.  At this point place the steak in the pan and add 1 T of butter.  Add some fresh thyme and garlic and sear each side of the steak for 45 seconds.

Let rest for about 10 minutes and enjoy!

What you will need:

Kosher salt

Fresh cracked pepper

Chili powder

Canola oil

Butter

Chunk of maple wood

An old video of the first look at the Mini Wake - Seasoning the Mini WSM

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Watch the full video instructions below.

Chuck Roast Burnt Ends | White Thunder BBQ

Mix the ground pepper, garlic powder and kosher salt in a small bowl. Slice the meat and heavily apply the rub. While the beef is coming up to room temperature, light the fire in the smoker.

Add the apple, maple and hickory wood to the charcoal. Smoke the meat for around 6 hours at 250 F. When internal temperature reaches 170 F, pull the meat off the grill. Let it rest for 10 minutes.

 Cut the meat in 1 inch cubes. In a bowl or dish, add 1/2 C Yellow Gold BBQ Sauce, and 1/2 C of your favorite BBQ sauce. Mix well, until all of the meat is covered in both sauces. Cover the dish and put it back on the grill until the meat is very tender ~205 internal, maybe higher.  Chuck is a very stubborn cut of meat.

Ingredients:

1 t Freshly Ground Pepper

2 t Garlic Powder

1 t Kosher Salt

Apple, Maple and hickory wood.

I hope you give this a try!  If you make these, send me a picture on Twitter or Instagram!

Yellow Gold BBQ Sauce

Full Video Instructions in Video Link Below

Yellow Gold Carolina BBQ Sauce

Brown off the shallots in the olive oil.  Add the garlic and cook for 1 minute.  Add chili powder and cook for an additional minute.

Add remaining ingredients and bring to a simmer. Cook for 30 minutes and let cool.

1 T Olive Oil

3 Diced Shallots

1 Clove of Garlic (minced)

1 T Chili Powder

2 C Yellow Mustard

1 C Cider Vinegar

1/2 C Ketchup

1/4 C Worcestershire

1/2 C Honey

2 T Black Pepper

1/2 T Crushed Red Pepper

1 T Mustard Seeds

1 T Kosher Salt

1/4 C Turbinado Sugar

1/2 C Water

Hot Sauce

I hope you give this a try!  If you make these, send me a picture on Twitter or Instagram!

Full Video Instructions in Video Link Below