Roasted Brussels Sprouts with Slap Sauce
1 1/2 pounds Brussels sprouts
1 tablespoon good olive oil
3/4 teaspoon kosher salt
1/2 cup of Slap Sauce
- Preheat oven to 400 degrees F
- Wash and remove brown ends of Brussels sprouts or any yellow, outer leaves. Cut them in half.
- Mix them in a bowl with the Slap Sauce and olive oil. Pour them on a sheet pan and roast for 35-40 minutes, until crisp on the outside and tender on the inside.
- Shake the pan from time to time to brown the sprouts evenly. Sprinkle with kosher salt and serve immediately.
Smoked Chicken Wings with Slap Sauce
- 4 pounds large chicken wings
- 3 cups Slap Sauce
- 1 tablespoon honey
- Wash and pat chicken wings dry. Mix chicken wings and 2 cups of Slap Sauce in a bowl. Cover and let marinate in refrigerator for 2 hours or as long as overnight.
- When ready to cook, set smoker or grill up for indirect heat. Preheat to 325 degrees. Place chicken wings in the center of the cooking grate.
- After 40 minutes, use tongs to turn over wings and continue cooking for another 40 minutes.
- Mix remaining 1 cup of Slap Sauce and 1 tablespoon of honey.
- Brush over finished chicken wings and let caramelize on the smoker/grill for 10 minutes. Remove, place on clean platter and enjoy.
*size of chicken wings may vary, cook until the internal temperature is 165 degrees
Pork Ribs with Body Buzz Rub
- Pork ribs (preferably St Louis cut or baby back ribs)
- Body Buzz Rub
- 1 cup of apple juice for spritzing
- 1 bottle of squeeze butter
- 1 cup of brown sugar
- 1/3 cup of honey
- 1 tablespoon of hot sauce (optional)
- Sauce if desired
Prepare your smoker at 250 degrees. We recommend hickory wood for this smoke.
Flip the ribs meat side down and remove the membrane off the back of the rack. This is very easily accomplished by grabbing the membrane with a paper towel and pulling it off. Removing the membrane will allow your rub to penetrate into the meat more effectively.
Apply one heavy coat of our Body Buzz Rub. Allow the rub to "soak in" for 15 mins.
Flip them over and repeat the exact same process for the other side. If you don't have that much time you can slather the ribs in our Slap Sauce first to act as a binder and apply the rub much quicker.
Place the ribs meat side up in the smoker. Spritz the ribs with apple juice every 45 minutes. Smoke for 3 hours or until you get to a beautiful mahogany color. Baby back ribs will take less time.
Wrap the ribs in aluminum foil to protect that perfect color. Lay out 2 long pieces of aluminum foil. Create a bed of butter, brown sugar and honey on the foil. I recommend one handful of brown sugar, 2 good beads of butter and one nice bead of honey. Lay the ribs meat side down on the sweet concoction with the meat side downbones up.
Return the ribs to the smoker and continue to cook for another 2 hours or so.
When the meat has pulled back and exposed the bone about 1/4" inch the ribs are done.
Remove the ribs from the foil and sauce or glaze them at this point.
It is only necessary to leave the ribs on the cooker for 10 - 15 minutes to set the sauce. Enjoy!
Beef Brisket with Salvation Sauce
- 1 12 lb whole packer brisket
- 1 cup coarse ground pepper
- 1/4 cup paprika
- 1 cup sea salt
- 1/4 cup granulated garlic
- 1/4 cup onion powder
- Mix all the above brisket rub ingredients in a large mixing bowl. This mix will make more than you need for 1 brisket. Store the remainder in an airtight container.
- Trim the excess fat and silver skin off the top of the brisket. Also, remove any “hard” pieced of fat as they will not render off during the cooking process. Trim the fat off the bottom of the brisket only leaving ¼ in fat.
- Apply rub to all sides of the meat liberally. Cover the brisket and place in the refrigerator to marinate overnight. Set the smoker at 250°F.
- Place the brisket in the smoker fat side up. When the meat reaches an internal temperature of 160°F/71°C, double wrap the brisket in non-waxed butcher paper or aluminum foil ... this is what we call the Texas crutch. The bark will have formed nicely by this point.
- Continue to smoke the brisket until the meat is “probe tender” which means when you probe it there is no resistance. Think of a toothpick in a cake. Each piece of meat is different but this will likely be between an internal temperature of 200 to 202°F/.
- Remove the brisket from the smoker, wrap in a towel and place in a cooler for at least one hour. This will allow the juices to re-distribute in the meat. Unwrap the brisket and slice against the grain. Drizzle with our Alabama Salvation Sauce and enjoy!
Smoked Onion with Body Buzz Rub
Smoked onions are a fantastic side dish for steaks, chops, sausage and brisket. Very easy and highly addictive!
- 1 large sweet onion
- 2 tbsp butter sliced into small strips
- Body Buzz Rub
- Beef or Chicken Bouillon (your preference)
- Prepare your smoker at a temperature of 275 degrees. Also, this can be grilled directly but keep the onion away from the fire.
Onion prep: Peal the outer skin off of the onion. Cut a core out of the middle. Leave a 1/2" at the bottom of the onion. Do not core all the way through the onion.
Place the bouillon and butter down in the core. Cover liberally with our Body Buzz Rub.
Place the onion in a piece of aluminum foil and smoke for 1 - 1.5 hours.
Remove the onion from the cooker and allow to cool for 10 minutes. Slice and enjoy!
Bacon Wrapped Onion Rings
Prepare your smoker at a temperature of 250 degrees. These can also be cooked in an oven or grilled directly. However, when grilled directly, the onions are often not as tender as desired.
Slice onions into ½ slices. Pop the middles out of the slices leaving the 2 outer “rings.”
Brush the Sriracha sauce liberally on each of the onion rings.
Wrap the slices of bacon around the onion ring. It will take approximately 2-3 pieces of bacon per onion ring.
Secure the bacon to the onion ring by running a skewer completely through both sides of the onion ring.
Lightly season the outside of the onion ring with our Body Buzz Rub.
Smoke or cook the onion rings for 90 minutes. Once bacon looks perfectly cook, remove and serve with our Slap Sauce for dipping. Enjoy!
Double Smoked Ham
- 1 smoked spiral sliced ham
- Body Buzz Rub
- 1 cup Apple juice
- Glaze (see below)
- Wire rack
- Apple wood chips
- 1 stick of unsalted sweet cream butter
- pinch of sea salt
- 2 Tbsp of Body Buzz Rub
- ½ cup of Light brown sugar
- 6 ounces of Coca-Cola - Cheerwine - Dr. Pepper
- Melt butter. Add in the rest of the ingredients and stir until the sugar dissolves. Coat ham and Enjoy!
- Remove ham from its package and set on the side. Liberally season with our Body Buzz Rub.
- Next, place the ham face down on the wire rack then into the pan. Pour 1 cup of apple juice (or water) in the pan. Let the ham sit at room temp for 1 hour.
- Setup smoker for indirect cooking at 300 degrees (going to cook at 250 so you always want to start it higher). Once smoker reaches 300, place wood chips/chunk on top of charcoal and mix around with your ash tool.
- Place the plate setter then grilling grate on top and you are ready to go.
- Set ham on smoker. Essentially, you are only reheating the ham so it’s ready to roll when it reaches around 140 degrees. A 10-12 lb ham will take around 4 hours. Once the ham reaches an internal temp of 120 degrees I pour the glaze over the top then continue smoking until it reaches 140 degrees.
- Remove from smoker, cover loosely with foil and let rest for about 30 minutes. Slice & Enjoy!
Beef Ribs with Slap Sauce
- Beef Ribs
- Worcestershire sauce
- 2 tbls Coarse Sea Salt
- 1 tbl Cracked Black Pepper
- Slap Sauce
- Rub the beef ribs with Worcestershire sauce
- Cover the ribs with Salt/Pepper Mixture
- Let rest for an hour until the ribs are room temp
- Preheat your smoker to 350° and set for indirect cooking
- Place the ribs inside and let cook for 1 hour and 15 minutes
- Pull out the ribs and place in to aluminum foil with a squeeze of honey and a splash of beer
- Put the ribs (in the foil) back in the smoker for another 1 hour and 15 minutes
- Pull the ribs out of the foil and mop with a little beer, Slap Sauce, and meat drippings from the foil
- Put the ribs back in the smoker for 10 minutes
- Pull the ribs and let them rest for 10 minutes
Slice and enjoy!
Hawaiian Ribeye with Pow Pow Sauce
- 2 (1-inch-thick) bone-in rib-eye steaks (about 3 pounds total)
- 1 bottle of Pow Pow Sauce
- In a large sealable bag, Add steaks, entire bottle of Pow Pow Sauce and seal bag, pressing out excess air. Chill at least 1 day.
- Remove steaks from marinade, pat dry, and let sit until room temperature, about 1 hour.
- Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat. Grill over high heat, turning, until steaks are well browned and beginning to char around edges, about 4 minutes.
- Transfer to cooler part of grill and continue to cook until an instant-read thermometer inserted into thickest part of steaks registers 120°F for medium-rare
- Transfer steaks to a wire rack. Slice butter into 1/4"-thick rounds and divide between steaks. Let rest at least 10 minutes before slicing. Enjoy!
- Steaks can be marinated 3 days ahead. Keep chilled.