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We're taking it back to the old school. This classic Old Fashioned Glazed Ham is both beautiful and delicious. So, don't sleep on this recipe!

Old Fashioned Glazed Ham

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Ingredients

• 1 bone-in shank portion ham (about 9 pounds)


• Big Rick's Jalapeño Honey Mustard


• R Butts R Smokin’ Ozark Heat BBQ Rub


• 2 (20 oz) cans sliced pineapple in pineapple juice


• 12-16 Maraschino cherries


• 1/4 cup whole cloves

For the glaze:

• 1 cup brown sugar


• 1/4 cup Big Ricks Jalapeño Honey Mustard


• 1/4 cup apple cider vinegar


• 1/4 cup pineapple juice


• 2 tbsp bourbon


• 1/2 tsp Pain 100% Hot Sauce

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Instructions

Build a small charcoal base (1 chimney) in the fire box of the Yoder Smokers Loaded Wichita offset smoker. Add 1 stick each of cherry and pecan wood to the coal bed, and place one stick on the opposite side of the fire box to warm, but not yet burn. Stabilize the temperature at 275ºF-300ºF. Continue to feed the fire, alternating cherry and pecan wood, adding enough to maintain a 300ºF ambient temperature.

Rub a thin layer of Big Ricks Jalapeño Honey Mustard over all surfaces of the ham. Season the outside of the ham with a modest amount of R Butts R Smokin’ Ozark Heat BBQ Rub. Toothpick 12-16 slices of pineapple to cover the surface of the ham. Toothpick a cherry in the center of each slice. Pin 4 cloves to each slice of pineapple.

Combine all glaze ingredients and mix well.

You might also enjoy: Glazed Holiday Ham

Smoke the ham until the internal temperature reaches 120ºF, about 5 hours. Transfer the ham to a wire rack over a sheet pan, inside the smoker. Glaze the ham with a basting brush every half hour after reaching 120ºF, until the internal temperature reaches 140ºF, about 6.5 hours, total. Remove from the smoker and rest 20 minutes. Remove the toothpicks and fruits from the surface of the ham before slicing.

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Chef Eric is back with his Pork Bomb Sandwich, a simple, and impressive, sandwich built with pork and his blue smoked slaw recipe.

The Pork Bomb Sandwich

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Ingredients

• 1 boneless pork butt


• Plowboys Yardbird Rub


• 8 Italian rolls


• garlic olive oil (for toasting bread)


• Kim’s Gourmet Bourbon-Aki Sauce


• Blue Smoked Slaw (recipe here)

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Instructions

Stabilize your Kamado Joe at 250º F set up for indirect cooking.

Trim the fat cap off of your pork butt and portion your bombs to roughly 12 ounces apiece.

Season liberally on all sides with Plowboys Yardbird Rub.

Place in your desired smoking wood and smoke indirect for 3 hours.

Take the bombs off the grill and wrap with cellophane several times each way. Do not skimp on the wrap, use 5 or 6 layers each way and use BPA free if you like.

Place wrapped bombs in a container with a lid and place back on the grill.

Cook for 5 to 6 more hours, indirect at 225F. Cook until you have reached an internal temp of 208º F.

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Simplify your dinner plans with this fantastic Barbecue Smoked Meatloaf, using a couple key ingredients that pack a big flavor punch!

Smoked BBQ Meatloaf Recipe

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Ingredients

• 2 lbs ground beef, pork, sausage


• 1 jar (2 cups) Plowboys BBQ Bean Buddy


• 1 cup panko bread crumbs


• 1 egg


• 1/2 cup onion, minced


• 1/2 cup parmesan, grated


• 1/2 cup (3.5 oz) fresh mozzarella, diced


• Plowboys BBQ Bovine Bold Rub

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Instructions

Preheat your Yoder Smokers YS640 Pellet Grill to 250ºF, set up for smoking.

Combine the ground meat(s), 1 cup of Plowboys BBQ Bean Buddy, panko, egg, onion and cheeses in a bowl and mix well by hand.

Place the mixture on a work surface and form the meat into a loaf shape. Season well with Plowboys BBQ Bovine Bold Rub.

You might also enjoy: Skillet Crown Meatloaf

Smoke the meatloaf on the second shelf of the smoker and cook for about 45 minutes, or 100ºF internal temperature. Increase the grill temperature to 350ºF and glaze the meatloaf with the remaining Plowboys BBQ Bean Buddy.

Cook until the internal temperature reaches 160ºF. Remove from the grill. Slice to serve.

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One of our favorite uses for leftover rib-tip meat is our scratch-made Mexican chorizo (Boston Butt pork shoulder works just as well!), and what better way to enjoy chorizo than in a Chorizo Breakfast Burrito?! We're putting the Le Griddle to work, and the pay off is huge!

Chorizo Breakfast Burritos Recipe

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Ingredients

• Vegetable oil


• 1 large white or yellow onion, sliced


• Cattleman’s Grill 8 Second Ride Carne Asada Seasoning


• 1 large Russet potatoe, grated


• Code 3 Spices Grunt Rub


• 8 eggs


• Noble Saltworks Flaked Smoked Finishing Salt


• 1/4 cup Cotija cheese, crumbled


• 1 1/2 cups pepper Jack cheese, grated


• 4-6 extra large flour tortillas


• Greenade Green Chile Sauce


• Holmes Made Marty’s Green Chile Hot Salsa

For the chorizo:

• 1 lb rib tips, ground (or ground pork)


• 4 dried Guajillo chiles, stemmed, seeded


• 1/2 cup yellow onion, diced


• 1/4 cup apple cider vinegar


• 2 tbsp garlic, minced


• 2 tbsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning


• 1 tbsp Noble Saltworks Flaked Smoked Finishing Salt


• 1 tsp ground cumin


• 1 tsp Mexican oregano


• 1/8 tsp ground cinnamon

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Instructions

To make the chorizo:

Preheat your Le Griddle over medium heat. Set a Lodge 12” cast iron skillet on one side of the griddle. Turn the burner underneath the skillet to high.

Toast the chiles for about 30 seconds on each side (on the griddle top or in the skillet), until aromatic. Transfer the chiles to the skillet, if they're not already in there. Add enough water to cover the chiles. Bring to a boil. Turn off heat, cover and let chiles soak until softened completely, about 30 minutes.

Remove rehydrated chiles from the soaking liquid and transfer to the Vitamix, along with the vinegar, onion and garlic. Blend until a smooth paste, similar to ketchup, is formed. Add the remaining herbs and spices. Mix well.

Grind the pork using a LEM Big Bite Grinder fitted with a small (4.5 mm) die. Add the chorizo paste to the ground meat. Mix by hand. Cook a test batch in a skillet and adjust seasonings as needed.

Cook the chorizo on the griddle (or in a skillet) over medium heat until cooked through and lightly crispy.

To make the hash browns:

Grate the potato (skin on or off) with a box grater. Place the grated potato in a clean tea towel. Wrap the towel around the potato and squeeze and twist to expel excess moisture from the potato.

On the same griddle/skillet (medium heat) add a couple of tablespoons of vegetable oil. Place a handful of grated potatoes on the hot oil and spread out into a thin layer. Season the potatoes with Code 3 Spices Grunt Rub. Cook until golden brown, then flip and continue cooking until golden brown. Transfer to a paper towel to soak up excess oil.

You might also enjoy: Tacos al Pastor

To make the scrambled eggs:

Whisk your eggs in a bowl. Oil the surface of the griddle/skillet. Pour the eggs out onto the griddle.  Sprinkle a little Noble Saltworks Flaked Smoked Finishing Salt over the eggs. Cook until the bottom of the eggs begins to set. Chop/toss/flip the eggs and top with Cotija cheese. Continue cooking just until the eggs are no longer runny. Transfer to a bowl and cover.

To make the burrito:

Place the tortillas on the griddle to warm, over medium heat. Immediately sprinkle pepper jack over the surface of the tortillas. When the cheese begins to melt, add the fillings; chorizo, hash browns, scrambled eggs, Greenade green chile sauce. Wrap up the burrito. Turn to brown the seam side of the burrito.

Serve the Chorizo Breakfast Burrito with Holmes Made Marty’s Green Chile Hot Salsa.

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Every grill master should have a great from scratch sausage recipe. These Homemade Hot Links will blow away your tastebuds with their incredible flavors and texture! They are a perfect place to start, for a beginner, but an equally great recipe for you more seasoned sausage makers to add to your repertoires.

Homemade Pork Hot Links

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Ingredients

• 5 lb Boston butt pork shoulder, cubed


• 5 tbsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning


• 5 tbsp Code 3 Spices Grunt Rub


• 5 tbsp House of Q Slow Smoked Gold Mustard Sauce


• 10 tsp cayenne powder


• 5 tsp smoked paprika


• LEM Products Natural Hog Casings

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Instructions

Place the cubed pork shoulder in the freezer. When the pork is half frozen, remove and grind using the LEM Products #12  Big Bite Grinder with a coarse (10 mm) die.

Combine the Cattleman’s Grill 8 Second Ride Carne Asada Seasoning, Code 3 Spices Grunt Rub, House of Q Slow Smoked Gold Mustard Sauce, cayenne powder and smoked paprika and mix well.

Combine the ground pork and seasoning mixture and mix by hand to evenly distribute the seasonings. Grind the pork a second time through a fine die (5 mm). Chill the sausage mixture for 20 minutes.

You might also enjoy: Beer Battered Smoked Sausage Corn Dogs

Transfer the sausage to the bowl of a KitchenAid 5 Quart Stand Mixer. You may need to divide the mixture in half and work in batches. With the paddle attachment, mix on medium speed to form the primary bind, about 60 seconds. Transfer the mixture to a LEM Products 10 lb Sausage Stuffer.

Feed your soaked and rinsed LEM Products Natural Hog Casings onto the horn of the stuffer. Lay out a sheet pan with water on it under the stuffer. Stuff the casings. Tie off the end. Twist sausages, if desired, using the pinch - pinch - twist method. Store in the refrigerator, uncovered, overnight, if smoking. Smoke sausage at 225ºF until the internal temperature reaches 160ºF. Alternatively, grill the sausages over high heat (400ºF+) over indirect heat until the internal temperature reaches 160ºF.

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Smoked pork belly is an incredibly succulent cut of meat, packed with tons of flavor, with the proper preparation. The perfect compliment to the velvety mouth feel of pork belly is a bright, sweet and tangy Grilled Pineapple Pico de Gallo, so that's what we're bringing to you! Check out this summer-time crowd pleaser, and whip up your own Smoked Pork Belly with Grilled Pineapple Pico!

Smoked Pork Belly with Grilled Pineapple Pico de Gallo

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Ingredients

• 4-5 lb slab pork belly


• Oakridge BBQ Smokey Chile Lime Seasoning


• Cattleman’s Grill 8 Second Ride Carne Asada Seasoning

For the Grilled Pineapple Pico de Gallo:

• 1 lb heirloom tomatoes, small dice


• 4 (1/2” thick) pineapple slices


• 3/4 cup (4 oz) red onion, minced


• 3/4 cup cilantro, minced


• 1/2 cup jalapeno, minced


• 1/4 cup lime juice


• 2 tsp Greenade Tangy Green Chile Sauce


• Noble Saltworks Smoked Finishing Salt

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Instructions

Preheat your Yoder Smokers YS640 Pellet Grill to 225ºF, set up for smoking.

Score the fat cap side of the slab of bacon. Rub all surfaces with a thin layer of binder, like the Greenade Tangy Green Chile Sauce (or oil, mustard, etc.). Season liberally with Oakridge BBQ Smokey Chile Lime Seasoning.

When the seasoning on the pork belly appears wet, transfer the belly to the second shelf of the smoker. Smoke until a bark is formed and the desired mahogany red/brown color is achieved, about 5 hours.

Remove the pork belly from the grill and place on top of two sheets of foil large enough to wrap the belly. Season the belly with the Cattleman’s Grill 8 Second Ride Carne Asada Seasoning. Liberally for added heat spice, or less for a milder finish. Wrap the slab as tight as possible with the two sheets of foil.

Return the belly to the second shelf of the smoker and increase the temperature to 325ºF. Continue cooking until the belly is very tender and offers little resistance when probed. The internal temperature will be in the 205ºF-210ºF range. Remove from the grill. Let rest wrapped in the foil.

You might also enjoy: Brisket Tacos with Smoked Salsa

To make the Grilled Pineapple Pico, remove the second shelf from the grill, as well as the hatch door from the two piece diffuser (or the entire one piece diffuser). Increase the temperature to 425ºF. Grill the pineapple slices over direct heat, with the door open, until charred to desired doneness. Remove from the grill and prepare the rest of the pico.

Combine remaining pico ingredients in a mixing bowl. Dice the pineapple and add to the salsa. Taste and adjust seasonings, as needed.

Slice the pork and serve topped with the Grilled Pineapple Pico de Gallo.

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The Boston Butt pork shoulder is a truly versatile cut of of meat. It adapts well to all sorts of cuisines and can be finished in a variety of textures. This Italian Roast Pork Shoulder is finished at slicing temperatures, making it perfect for sandwiches, but equally enjoyable over pasta or as a stand alone entree.

Italian Roast Pork Shoulder

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Ingredients

• 1 boneless Boston Butt Pork Shoulder


• 1/2 cup Smoke on Wheels BBQ Marinade


• 1/4 cup Cattleman’s Grill Italiano Seasoning


• 3/4 oz garlic, peeled


• 3/4 oz pepperoncini


• 1/2 oz fresh rosemary


• 1/2 oz fresh oregano


• 1/2 cup Italian vinaigrette

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Instructions

Preheat your Weber Summit Charcoal Grill to 325ºF, set up for indirect grilling.

Trim excess fat and connective tissue from the surface of the pork butt. Truss the pork butt with butcher's twine, to hold an uniform shape.

Combine the Cattleman’s Grill Italiano Seasoning with 1/2 cup Smoke on Wheels BBQ Marinade, the garlic, pepperoncini, rosemary and oregano in a food processor and process until a paste is formed. Rub the mixture all over the surface of the pork butt.

Place a couple of fist sized chunks of smoking wood over the hot coals. Set the grill up for indirect grilling/smoking. Smoke the pork butt for about two and a half hours. Remove from the grill. Wrap tight in foil, along with the Italian vinaigrette.

Continue cooking until the internal temperature reaches 190ºF, about 90 minutes more. Remove from the grill and rest 30 minutes.

Slice to serve.

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We're going big on flavor this week with these Chorizo Stuffed Pork Chops and Smoked Salsa Verde! The pork is first marinated in a scratch-made mixture of fruit juices, tequila and aromatics, then stuffed with salty chorizo and cotija cheese before getting some char on the Kamado Joe Classic Joe II. Couple that with the bright flavors and smokiness of the salsa verde, and you've got a winning combination!

Chorizo Stuffed Pork Chops with Smoked Salsa Verde Recipe

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Ingredients

• 4 pork chops, cut 1.5” thick


• Cattleman’s Grill 8 Second Ride Carne Asada Seasoning

For the marinade:

• 1 1/2 cups pineapple juice


• 1 1/2 cups mango juice


• 1/2 cup lime juice


• 1/2 cup tequila


• 1 cup cilantro, chopped


• 4 cloves garlic, crushed


• 3 tbsp wildflower honey


• 2 tbsp Mook’s Meat Seasoning


• 1 tbsp Flavolcano Smoky Red Pepper Sauce

For the stuffing:

• 1 lb chorizo


• 4 oz cotija cheese, crumbled (can substitute queso fresco)

For the Smoked Salsa Verde:

• 1 1/2 lb tomatillos, husks peeled, halved


• 1 small yellow onion, quartered


• 3 poblano peppers


• 2-3 jalapeño peppers


• 1 bunch cilantro


• 3 cloves garlic, crushed


• 1/4 cup reserved marinade


• kosher salt, to taste

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Instructions

Preheat your Kamado Joe Classic Joe II to 250ºF set up for smoking.

To make the marinade, combine all ingredients in a bowl and whisk well to combine.

Slice pockets in the pork chops for stuffing. Place the chops in the marinade. Make sure they are completely submerged. Place in the refrigerator for two hours.

Add two fist sized chunks of apple wood to the charcoal bed. Put the heat deflectors and grates in place. Place the tomatillos and onion on the grates to smoke at 250ºF for 20 minutes. After 20 minutes open the airflow all the way (top and bottom) to bring the temperature up and thin the smoke. Cook another 10-15 minutes until the tomatillos are softened. Remove from the grill.

Remove the heat deflectors. Replace the grates. Place the poblanos and jalapeños on the grates, directly over the hot coals. Turn to blacken all sides. Transfer to a zip-top bag. Let steam in bag for 10 minutes. Remove from the bag. Discard the seeds and stems and peel the skin. Dice the flesh and transfer to a food processor.

Cut the tomatillo halves in half to make quarters. Dice the onion and discard the root ends. Transfer all to the food processor with the peppers. Add the remaining ingredients. Pulse to desired consistency. Taste and adjust seasoning with salt, as needed.

Brown the chorizo in a skillet. Combine the chorizo and cotija and mix well. Remove the pork chops from the marinade. Stuff with the chorizo mixture. Season the outside surfaces with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning.

You might also enjoy: Grilled Pork Tenderloin Nachos

Grill the chops on the lower of the grate settings, over direct heat, until nicely charred. Then, move to the upper position on the opposite side, away from the concentrated heat. Let cook until the pork reaches an internal temperature of 140ºF in the center. Remove and rest 5 minutes.

Slice the chops and serve topped with the smoked salsa verde.

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Check out these Backyard Baby Back Ribs for low maintenance, perfectly seasoned, tender, juicy ribs! Sure to please a crowd without overworking the pit-master on his day off, backyard baby back ribs are perfect for any occasion!

Backyard Baby Back Ribs

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Ingredients

• 3 racks baby back ribs


• Big Rick’s Jalapeño Honey Mustard


• R Butts R Smokin’ Ozark Heat

For the dipping sauce:

• 1/4 cup Firebug Grillin’ Sauce Mild


• 2 tbsp Big Rick’s Jalapeño Honey Mustard


• 2 tbsp mayonnaise

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Instructions

Preheat your Yoder Smokers YS640 Pellet Grill to 250ºF.

Remove the parchment from the bone side of the ribs. Starting on the bone side of the racks, lather the ribs with the Big Rick’s Jalapeño Honey Mustard. Spread into a thin even layer. Season with R Butts R Smokin’ Ozark Heat. Let the rub set up and attach for a couple of minutes before flipping and repeating the process on the meat side. Let the ribs sit for about 10 minutes, or until the rub appears wet on the surface. Transfer to the smoker.

Smoke at 250ºF for approximately 5-5.5 hours, or until the meat is tender and the meat moves freely around the bone. Remove from the grill and rest 15 minutes before slicing. For the easiest slicing, flip the ribs so that they are meat size down so that you can see the bones. Slice in between the bones with a very sharp slicing knife.

You might also enjoy: Sweet Chipotle Ribs

To make the dipping sauce, simply combine the Firebug Grillin’ Sauce Mild, Big Rick’s Jalapeño Honey Mustard and mayonnaise and mix well.

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Pork Belly Burnt Ends are quickly becoming a new barbecue classic. Of course, these are modeled after the burnt ends from the point meat of the brisket, but they stand alone as an incredibly tasty presentation of the pork belly. This one is great year round, whether it's for game day snacks, summertime BBQs or holiday parties, and is really simple to prepare!

Pork Belly Burnt Ends Recipe

Ingredients

• 5 lb pork belly


• R Butts R Smokin’ Ozark Heat BBQ Rub

For the wrap:

• 1/2 cup Apple Juice


• 3 tbsp Kansas Wildflower Honey

For the glaze:

• House of Q Apple Butter BBQ Sauce


• 3 tbsp wildflower honey

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Instructions

Preheat your Yoder Smokers YS640 Pellet Grill to 250ºF.

Slice the pork belly into 2” cubes. Rub the cubes with a light coat of oil. Season with the R Butts R Smokin’ Ozark Heat BBQ Rub. Place the pork cubes on a jerky rack and transfer to the smoker, leaving space around each cube. Smoke until a mahogany brown bark is formed on the outside, about 3 hours.

Remove the pork cubes from the grill. Transfer the pork to a sheet of foil, laid out in a single layer. Pour the apple juice and 3 tablespoons honey over the pork. Wrap tightly with the foil. Return the foil to the smoker.

You might also like: Barbecue Double Pork Belly Sandwich

Increase the grill temperature to 300ºF. Continue cooking until the cubes are very tender, nearly falling apart, about 45 minutes. The internal temperature will be around 205ºF-210ºF.

Open the foil packet. Pour about 1/2 cup House of Q Apple Butter BBQ Sauce over the pork burnt ends. Drizzle the remaining 3 tbsp Kansas Wildflower Honey over the top as well. Toss gently to coat. Return to the grill and cook until the sauce is tacky, about 15-20 minutes.

Remove from the smoker and serve warm.