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Great Grilling Recipes

from Megan Day, Barbecue champion and co-owner of Burnt Finger BBQ


The Ribwich


  • 1 slab Baby Back Ribs, membrane removed
  • Burnt Finger BBQ Smokey KC Barbecue Rub
  • 1 Stick of Butter, sliced lengthwise
  • 1 Cup liquid like water or apple juice
  • Burnt Finger BBQ Smokey KC Barbecue Sauce
  • Frozen onion rings - 6 to 8 rings
  • French Bread Loaf - 12 inches or more
  • 3 Tbsp. Butter, softened
  • Provolone Cheese


  • Tin Foil
  • Basting brush
  • Tongs
  • Cutting Board
  • Serrated knife


Preheat grill to 275 degrees F.

Sprinkle Smokey KC rub on ribs. Pat down and allow to rest for one hour.

Smoke ribs, meat side up, for 2 hours over indirect heat. Turn ribs and spray with your liquid of choice at least 2 times during those 2 hours.

Wrap ribs in foil with remaining liquid and sliced butter. Cook for 2 more hours. Remove from foil and baste with Smokey KC Barbecue sauce. Place back on grill for 10 minutes, meat side up.

During the last hour of your rib cook, place 6 - 8 frozen onion rings over indirect heat. Turn until golden brown and crunchy. Set aside.

Cut French Bread loaf in half lengthwise and spread softened butter on cut side. Place over direct heat to toast and set aside.

After your sauced ribs have finished, place them meat side down, on the cutting board. Cut down center of each bone and twist them out of the meat.

Place slab of rib meat on the bottom half of the toasted French loaf and layer with Provolone cheese, crispy onion rings, and a generous drizzle of Smokey KC barbecue sauce and top with remaining half of toasted loaf.

Slice Ribwich into 2-inch sandwich portions and serve immediately.

Get the Family Involved:

This is a great way to stretch your rib meat a little further and offers several chances to bring the family together to help you make this fun sharable dish.

First up, let the kids pat the rub into the meat.

Next, have them comb through the frozen onion rings and find the biggest 6 to 8 rings.

Once you've loosened the bone from the meat, the kids will have a blast twisting them out. It may be warm, so they may need to use tongs.

Letting your kids place the provolone cheese and onion rings onto the rib meat are two more fun ways they can help you cook!


Babyback ribs are sometimes labeled loin back ribs.

Want more smoke flavor? Throw some wood chunks on the coals or fill a foil pouch with wood or pellets and poke some holes. Place pouch over your direct heat source.

Look for a nice mahogany color after those first 2 hours of cooking. You’ll know it’s time to wrap your ribs!

When wrapping the ribs, I like to use two layers of foil and crimp the edges air tight.

Try adding garlic to your butter before spreading it on the French bread loaf for some extra flavor!

Grilling Tips:

Charcoal grill - create a two-zone fire. Smoking will take place on the cooler side of the grill.

Propane grill - only turn on one or two burners. The smoking will take place on the cooler side of the grill.

Pellet grill - set your temperature to 275 degrees F.

Smoker - adjust your vents and fire to run your pit at 275 degrees F.


Cast Iron Cheesy Brat Coils


  • Coil of Bratwurst sausage
    (2- 2 1/2 lbs) or individual brat links
  • 2 Tbsp. Extra Virgin Olive Oil
  • 12 oz cherry tomatoes on the vine
  • 7 oz Gouda cheese, grated
  • Baguette


  • Basting brush
  • Cast iron skillet
  • Serrated knife
  • Cutting Board
  • Grilling basket or tin foil
  • Tongs


Create a two-zone fire and preheat grill to 325 degrees F.

Set cast iron skillet over indirect heat for 10 to 15 minutes.

Slice baguette on the bias to create long 1/4 inch slivers of bread. Brush both sides with remaining oil and set aside.

Place tomatoes in a grill basket or create a foil boat to hold the tomatoes. Set basket over direct heat. Roast for 10 minutes then move to indirect heat.

While your cast iron is heating up and your tomatoes are roasting, start to grill your bread. Place oiled bread slivers over direct heat and flip until toasted golden brown or desired grill marks appear.

Once your cast iron has heated up, lightly brush with oil and place coil of bratwurst sausage in skillet and leave over indirect heat.

Continue to toast your bread and watch your tomatoes for splitting. Once the sausage has reached an internal temperature of 130-135 degrees F., use tongs to flip sausage coil over.

Move cast iron skillet over direct heat and sprinkle sausage with the grated Gouda cheese. Once sausage reaches an internal temperature of 155-160 degrees F., remove from direct heat and garnish with the blistered tomatoes. Slice and serve with the grilled Baguette slivers.


If you plan to serve your sausage out of the skillet, remove skillet from the heat when the sausage reaches 155 degrees F. since the heat from the pan will continue to cook the meat.

If your butcher does not have sausage in a coil, no problem! Just lay your links in a circle around the inside of your skillet.

When your tomatoes are blistering and splitting, remove them from the heat and set aside. You don’t want to lose those beautiful juices too early!

Use a good melting cheese like gouda, gruyere, or raclette.

When grilling the bread, work in small batches of 4 or 5 at a time. They will crisp up quickly, so turn them often to keep them from burning.

Working over the direct fire may be hot. Use a pair of leather or heat resistant gloves to protect your hands and forearms. And use heat resistant tongs, the longer the better.

The cast iron skillet will be very hot. Always use a hot pad to grab the handle.

Tips on the Grill:

Charcoal grill - create a two-zone fire.

Propane grill - turn up the heat on one side and keep the other side at a lower temperature.

Pellet grill - set your temperature to 325 degrees F.

If you are unsure of your grill’s ambient temperature, cut a potato in half and stick a thermometer probe threw the potato so the tip comes out on the other side. Place the cut side of the potato on the indirect side of the grill and see what the tip is reading for the temperature inside your grill.


Grilled Bourbon Brie


  • 8 oz Brie cheese wheel
    Select a 13-16 oz. Brie cheese wheel for a larger group
  • 1 1/2 cups packed brown sugar
  • 1 cup Bourbon
  • 1 cup chopped walnuts
  • 2 Tbsp. Oil
  • Pinch of Salt
  • Serve with toasted bread, apples, crackers or pita chips


  • Basting brush
  • Tin Pie Plate
  • Serrated knife
  • Cutting Board
  • Grilling basket or tin foil
  • Tongs
  • Serving knife


Create a two-zone fire or preheat grill to 325 degrees F.

You will use both the direct and indirect heat for this recipe.

Slice bread into 1/4 inch rounds. Brush both sides with oil and set aside.

Place walnuts into grill basket or create a foil boat and coat walnuts with oil and a pinch of salt.

Remove the top white rind from the Brie cheese wheel and discard the rind. Place cheese wheel in center of pie tin.

Stir together brown sugar and Bourbon allowing it to start to dissolve. Stir a few more times.

Your grill should be warm enough to set the walnut basket over direct heat. Toast for 10 minutes rotating and stirring to prevent burning.

Pour brown sugar and Bourbon mixture over Brie. Top the glazed Brie with the toasted wal-nuts.

Place pie tin over indirect heat and begin to toast your oiled bread rounds over the direct heat side. Flip rounds until toasted golden brown or desired grill marks appear.

Allow the Brie to cook for approximately 20 more minutes. Watch for bubbling and the for the Brie to start oozing. That will be your clue to remove the pie tin from the heat.

Serve immediately with toasted bread rounds, crackers, apple slices or pita chips.


Add smoke flavor by adding a few pieces of apple or cherry wood on the hot coals or poke holes in a tinfoil pouch and fill it with wood pellets and place over those hot coals.

When grilling the bread, work in small batches of 6 or 7 at a time. They will crisp up quickly, so turn them often to keep them from burning.

Toss or soak apple slices in some watered-down lemon juice to keep them from browning.

If your guests will be grazing for several hours, set the pie tin on a warming tray or electric griddle set on low. This will keep the Brie and glaze loose and melty!

Grilling Tips:

Charcoal grill - create a two-zone fire.

Propane grill - turn up the heat on one side and keep the other side at a lower temperature.

Pellet grill - set your temperature to 325 degrees F.

If you are unsure of your grill’s ambient temperature, cut a potato in half and stick a thermome-ter probe threw the potato so the tip comes out on the other side. Place the cut side of the po-tato on the indirect side of the grill and see what the tip is reading for the temperature inside your grill.

Working over the direct fire may be hot. Use a pair of leather or heat resistant gloves to protect your hands and forearms. And use heat resistant tongs, the longer the better.


Little Monkey Bread Cans


  • 1/2 cup white sugar
  • 2 tbsp. ground cinnamon
  • 1/2 cup salted butter
  • 1 cup packed brown sugar
  • 2 tubes Jumbo buttermilk biscuits (8 biscuits per tube) Any tube of biscuits will work. If using a smaller biscuit, cut them into 4 equal-sized pieces.


  • Grill or smoker
  • Cooking Spray
  • Large plastic storage bag
  • Kitchen shears or knife
  • Small sauce pan or small loaf foil pan
  • Six 15oz. tin cans
    Choose a can with non-BPA lining. Remove the labels and glue from the outside of the cans


Preheat grill or smoker to 300 degrees F.

Clean, remove labels, and empty six tin cans and spray interior with cooking spray.

In a large plastic storage bag place 1/2 cup white sugar and 1 tbsp. of the ground cinnamon. Shake to combine.

Open one tube of jumbo biscuits and cut each into 6 equal-sized pieces. You will have 48 biscuit pieces in total. Place a few at a time into the cinnamon sugar mixture and shake to coat. Evenly distribute these amongst 3 of your tin cans.

Add second tablespoon of ground cinnamon to the sugar mixture and repeat the cutting and coating steps. Distribute the coated pieces between the remaining three tin cans. Each can should have 16 coated biscuit pieces.

Melt butter in a small sauce pan over direct medium heat. Add brown sugar and stir constantly to combine without allowing the mixture to boil. Once combined, remove from heat and pour equal amounts of the sauce into each can.

Place cans over indirect heat and bake for 30 minutes or until biscuits have risen and are no longer doughy. Be sure to periodically rotate the cans to promote an even bake.

Remove from heat and allow to cool for 5 minutes. Turn can over onto plate and allow the sauce to run out and biscuits to release from the can.

Get the Family Involved:

Sometimes we just want our own little dessert!

Be sure to grab a marker and have everyone write their initials to claim one of the cans!

There is great excitement in knowing one of those little monkey bread cans is ALL yours. The steps in this recipe make it easy for the family to get involved and own a portion of the process.

Adults can prep the tin cans, cut the biscuits & make the sauce.

Kid-friendly tasks in this recipe include spraying the inside of the tin cans, shaking the dough pieces in the bag of cinnamon sugar, and counting out 16 coated biscuit pieces for each tin can.


Place one tablespoon of cinnamon into the sugar bag for the first tubes-worth of biscuit pieces. Then add the second tablespoon of cinnamon to the same bag of sugar to finish out the second tube of biscuit pieces.

If you like more cinnamon, continue to add dashes of cinnamon to the sugar bag after every other coating shake.

To prevent overcrowding, try to only shake 6 to 8 dough pieces at at time so each piece gets well coated.

Be patient! It may take a while for the butter and brown sugar to combine. Stir constantly. If you have a little lemon juice, add a few drops to make a smoother sauce.

This is also a great recipe to make over a fire pit or campfire!

Tips on the Grill:

If you are using a charcoal grill, create a two zone fire. Baking will take place on the cooler side of the grill.

If you are using a gas grill, only turn on one or two burners. The baking will take place on the cooler side of the grill.

If you are using a pellet grill or smoker, set your temperature to 300 degrees F. If you are using a smoker, adjust your vents and fire to run your pit at 300 degrees F.

If you are unsure of your grill’s ambient temperature, cut a potato in half and stick a thermometer probe threw the potato so the tip comes out on the other side. Place the cut side of the potato on the indirect side of the grill and see what the tip is reading for the temperature inside your grill.


Chocolate Caramel Brownies


  • 50 caramels, unwrapped
  • 3/4 cup salted butter, melted
  • 15.25 oz box chocolate cake mix (Any box cake mix will do. My favorites: German Chocolate and Devils Food cake mix)
  • 1 cup evaporated milk, divided into 2/3 cup and 1/3 cup
  • 12 oz semi-sweet chocolate chips (You can use milk chocolate chips instead)


Preheat grill to 350 degrees F. Grease and flour a disposable foil pan. (approx. size 12x10)

Combine the dry cake mix, melted butter and 2/3 cup of the evaporated milk. Mix by hand until batter is smooth.

Place a little over 1/2 of your batter into the prepared foil pan. Set over indirect heat for 10 minutes to begin the baking process. After 10 minutes, remove from heat and sprinkle chocolate chips evenly over the top of the partially cooked brownie. Set aside.

Over medium-low heat, stir together caramels and remaining 1/3 cup of the evaporated milk in a saucepan or small foil pan. Melt and stir until the mixture is smooth.

Drizzle the caramel sauce on top of the chocolate chips. Drop small spoonfuls of the remaining batter sporadically across the top of the caramel sauce. You may not have enough to completely cover the top layer.

Return the pan to the indirect side of the grill and bake for an additional 18 -20 minutes until the brownies feel set on top and the edges are crisp. Let the brownies cool completely before cutting to allow the fillings to firm up.

If you are using a disposable foil pan, feel free to cut the corners and peel away the foil sides instead of trying to cut and dig out the brownies from the pan.

Get the Family Involved:

This delicious recipe has layers of flavor and several chances to bring the family together to help you make the dish.

First up, it takes a while to unwrap 50 individual caramel wrappers. Put the kiddos to work on this fun task.

Up next, the partially baked brownie will need a layer of chocolate chips. Have the family measure out the chips and supervise them as they distribute the chips across the warm layer of batter.

Finally, the dollops of batter over the top of the caramel sauce layer is a fun activity to share with the family. Give each child a small spoon and have them scoop up the batter for you. Use your finger to sporadically drop each spoonful of batter across the top.


There are approximately 35 caramels per bag. A bag and a half should do the trick!

If you are using a charcoal grill, create a two zone fire. Baking will take place on the cooler side of the grill. If you are using a propane grill, only turn on one or two burners. The baking will take place on the cooler side of the grill.

If you are using a pellet grill or smoker, set your temperature to 350 degrees F.

If you are using a smoker, adjust your vents and fire to run your pit at 350 degrees F.

Use your instant read thermometer to check doneness! These brownies will be perfect at an internal temperature of 180 degrees F.

Great Grilling Recipes

from Smoke On Wheels Pitmaster Andy Groneman


Cilantro-lime Corn Dog


  • 8 hot dogs
  • 1 lb thick sliced applewood bacon
  • 3 sweet onions, chopped
  • 2 tsp Coarse sea salt
  • 4 TBS grapeseed oil
  • 6 ears corn, kernels removed
  • 1 tsp Sugar
  • Freshly ground black pepper
  • 3 TBS chopped fresh cilantro leaves
  • 4 TBS fav. hot sauce
    I recommend a peach-habanero
  • 8 potato buns
  • 6 TBS unsalted butter, melted
  • 4 TBS mayonnaise
  • 4 TBS whole-grain mustard
  • ½ cup grated Cotija cheese
  • 1 lime, halved/quartered


Cut bacon into ¼” Lardons. Saute in a 12” cast iron skillet over medium grill until the bacon is crispy. Set bacon aside and reserve bacon fat for cooking the onions.

Caramelized onions:
Put the onions into the bacon fat, season with a teaspoon of salt and cook gently over medium heat until caramelized, about 20 minutes. (Cover with parchment while cooking to maximize caramelization without scorching.) Reserve for later.

Open grill and allow pan temp to increase; add grapeseed oil while over medium heat. When the oil shimmers, add the corn kernels, 1 tsp of sugar, 1 tsp of salt, and freshly ground pepper (to taste). Sauté over high heat until the corn starts to caramelize, stirring frequently. Remove from heat and add 2 TBS cilantro. Reserve for later.

Hot dogs:
Heat a grill to high. Split dogs down the middle to minimize surface area for grilling. Grill and sear until slightly charred. Brush lightly with hot sauce while still on the grill. Brush the inside of the buns with melted butter and toast, on the grill. Grill until golden, about 1 min.

Place small bead of mayo and mustard on each bun. Put the hot dogs into the buns and cover with a TBS of caramelized onions. Top with 1 TBS of bacon and 2 TBS of corn. Sprinkle each with 1/2 tablespoon of Cotija cheese. Squeeze a little lime on each hot dog and serve.

Adapted from Nick Suarez’s award-winning competition recipe.


Grilled Carrotdog w/ Avocado & Cilantro


  • 2lbs Medium Carrots
  • 3-4 Haas Avocados, seeded and thinly sliced.
  • 2 tsp Cumin Seeds
  • 4 TBS Lemon Juice
  • 2 TBS Lime Juice
  • ⅔ C Avocado oil
  • 2 chilis, seeded (choose based on heat needs, Anaheim to Serrano)
  • 2” ginger, peeled and grated
  • 1 C Cilantro leaves
  • ¼ C Raw Wildflower Honey
  • 8 Potato Buns
  • 1 Wedge Manchego cheese


  • Mortar/Pestle or Chef’s knife
  • Basting/Pastry Brush Brush
  • Whisk
  • Tongs


Toast Cumin seeds until fragrant (2-3 min)
Crush with Mortar/Pestle or butt of a chef’s knife, then add juices and honey.
Whisk in ½ C avocado oil, and then diced chilis and ginger (or emulsify in blender for less texture).

Clean carrots, and brush with oil. Next, season with Salt and Pepper.
Grill carrots over medium heat, turning as they char. Brush twice during grilling with sauce above.
Cook until tender and nicely charred, approximately15 minutes.

Lightly oil inside of buns, and toast over grill (30s. - 1min).
Brush bun with sauce.
Lay Carrot on to bun and layer slices of avocado onto carrot.
Top with drizzle of dressing, and cilantro.
Grate Manchego over top and serve.


Hot Dog Topping - Pickled Red Onions


  • 1 large red onion, sliced
  • 1 clove of garlic, crushed
  • 3 dried arbol chilis
  • 1 bay leaf
  • 1 tsp cumin seeds, toasted
  • 1 tsp coriander seeds
  • 1 tsp allspice
  • 1 tsp sugar
  • 1 cup red wine vinegar
  • 1 cup apple cider vinegar


  • Mason Jar with lid
  • Saucepan


Fill a quart sized mason jar with the sliced red onions. (Don't pack too tight.)

Combine all other ingredients in a saucepan and bring to a boil.

Cool to room temperature. Pour the liquid over the onions.

Place the lid on the jar. Give it a shake to distribute all ingredients.

Place in refrigerator for 24-hours before using (They will keep up to a week under refrigeration)


Hot Dog Topping - Fire Roasted Chimichurri


  • 1 cup cilantro, chopped
  • 1/2 cup flat leaf parsley, chopped
  • 4 Poblano chilis
  • 4 Anaheim chilis
  • 1/4 sweet onion, roughly chopped
  • 6 cloves garlic, roughly chopped
  • 1/4 cup fresh squeezed lime juice
  • 2 tbsp capers
  • 2/3 cup extra virgin olive oil
  • salt, to taste


  • Zip-top bag or bowl covered with plastic wrap
  • Food processor
  • Tongs


To make the chimichurri, place all of the chilis on the grill grates. Grill on all sides, until all sides are blackened. Place the chilis in a zip-top bag or bowl covered with plastic wrap. Allow the chilis to steam for 10-15 minutes. Remove from the bag/bowl. Peel the skins from the flesh. Scrape out the seeds. Discard the stem. You will only be using the flesh of the chilis.

Place all of the ingredients into the food processor. Pulse until all ingredients are chopped and well combined. Adjust consistency with more olive oil for a looser sauce. Cover and refrigerate until ready to use.


Turkey Breast Roulade


  • 1 12 to 14-pound turkey
  • Prosciutto ham
  • Smoke On Wheels BBQ Marinade
  • Favorite Poultry Rub


Preheat cooker to 325-degrees. Carefully remove skin from the turkey and set aside. Separate the bird into white and dark pieces. Remove the breast meat from the bone, butterfly and marinade in SOW BBQ Marinade (2 -3 hrs). Lay skin, fat side up on a preparation surface. Place a layer of prosciutto onto the skin. Remove the breast meat from the marinade, season with the chosen rub and lay onto the prosciutto. Starting at one end, roll the turkey like a jelly roll. Finally, use twine for a simple trussing, or roll in a frogmat/qmatz. Place the stuffed turkey breast seam side down on the grate or a pan and cook for 1 ½ to 2 hours, until an instant-read thermometer registers 150 degrees F in the center, (test in a few places). Remove the turkey roll and cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve ½-inch-thick slices and serve.


Mixed Berry Cobbler


  • 1 21 oz can blueberry pie filling
  • 1/2 cup (1 stick) unsalted butter
  • 1 box yellow cake mix
  • 1 cup brown sugar
  • 1 pint fresh berries (blueberries, raspberries, blackberries, etc.)


Preheat your cooker to 350°F. Spread the pie filling out in the bottom of a Lodge Logic 12" Cast Iron Skillet. Pour the fresh berries over the pie filling. Spread the cake mix evenly over the berries. Cut the butter into about a dozen pats and place them on top of the cake mix. Sprinkle the brown sugar over everything. Place the skillet on the second shelf of the cooker and bake for about 45 minutes, until cooked through. Serve with ice cream.


Flank Steak Fajitas with grilled peppers and onions


  • 6" tortillas
  • 2 sweet onions
  • 1 bell pepper
  • 1 Poblano chili
  • 3 pounds , Flank Steak
  • Mojo Marinade
  • Grapeseed Oil

Mojo Marinade

  • 4 garlic cloves, minced
  • 1 jalapeno, minced
  • 2 limes, juiced
  • 1 orange, juiced
  • 2 tablespoons white vinegar 1/2 cup olive oil
  • 1 large handful fresh cilantro leaves, finely chopped Kosher salt and freshly ground black pepper


Place steak on a cutting board and remove the silver skin and the excess fat. Place steak in a shallow container, and pour marinade over it. Refrigerate, covered, 4-hrs Drain the marinade from the meat. Season meat with rub as it comes up from fridge temp. Grill the steak over high heat, directly, for 7-8 min per side. Once temp is 125-130 internal, Remove from grill and cover, allow to rest for at least 10-minutes before serving. Thinly slice the steak; against the grain, on a bias. Vegetables: Thinly slice all veggies, and toss in grapeseed oil. Season with Salt and Pepper and place into grill pan. After flipping steak, Cook veg. in grillpan, turning regularly, until evenly cooked, and starting to soften.

Mojo Marinade Instructions

In a bowl, mash together the garlic, jalapeño, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add lime juice, orange juice, vinegar, & oil. Shake it up really well to combine.

Recipe credit: Smoke on Wheels


Spaghetti Squash with Smoked Garlic Pesto


  • 1 spaghetti squash
  • Salt and Pepper
  • Smoke on Wheels BBQ Marinade
  • Favorite Italian Seasoning

For the Pesto

  • 1/4 cup pinenuts, toasted
  • 2 cloves garlic, chopped
  • 2 cloves smoked garlic, pressed
  • 1 tsp lemon juice
  • 2 cups (about 2 oz before picking leaves) packed fresh basil leaves
  • 1/4 cup of oil from the SOW Marinade or EVOO


Combine all pesto ingredients in a food processor and process until smooth. Season with salt. Store in the refrigerator until ready to use. Preheat your cooker to 400° F. Cut the spaghetti squash horizontally into 1 "-2" rings. Run a paring knife around the inside of each ring to remove the seeds. Place in ziplock with Smoke on Wheels BBQ Marinade (1-2 hours). Season with salt. Place directly on the grates of the cooker. After 20 minutes, flip the squash. Cook 20 minutes more, or until tender. Remove from cooker. Rest 10 minutes. Remove the skins and use a fork (or your hands) to separate the strands of the flesh into long "noodles." Toss the spaghetti squash in the pesto. Season with salt and pepper.


Perfect Pork Meatballs


  • 2 1/2 lbs Pork Shoulder
  • 1/2 lb Bacon
  • 10 Sweet Cherry Peppers
  • 1/4 cup Hot Chili Pepper Juice
  • 1 lb bread (the drier, the better)
  • 4 eggs
  • 4 tbsp Favorite steak seasoning


Cube up 2 1/2 pounds of pork shoulder. Place in a large mixing bowl. Cut up 1/2 pound of bacon, place in bowl with pork shoulder. Combine the cherry peppers, chili pepper juice, eggs, bread, and steak seasoning into the bowl. Mix well. A handful at a time, put the mixture through a meat grinder. Once the mixture is fully ground, roll out the meatballs and place them in a buttered foil pan. Preheat your cooker to 400°. Cook the meatballs for 15 – 20 minutes or until the internal temperature is 170°


Sweet Pepper Poppers


  • Jalapenos, cored/seeds removed
  • Cream Cheese
  • Shredded Co-Jack
  • Sausage, browned and crumbled
  • Smoked bacon


Mix equal parts cream cheese, co-jack, and sausage, stir until thoroughly mixed. After coring, and seeding the Jalapenos, fill with stuffing. Wrap stuffed jalapenos in bacon. Season if desired. Place jalapeños in chili rack and cook over indirect heat in your grill or smoker. Grill until bacon is cooked through, and chilies have color. Can substitute sweet pepper as well, for a non-‘atomic’ version. Cook in 300 degree cooker, until bacon is cooked. (20-30 min)


Spatchcocked Turkey


  • Bourbon Brine
  • Grill oil
  • R Butts R Smokin Kick’n Chik’n Rub
  • Fresh Turkey - 12-14lb.



Place turkey into brining bucket, seal & place in fridge for up to 12 hours. Rinse under clear cool water for 5 minutes, drain well and pat dry. Place turkey, breast side down on your preparation surface. Using poultry shears remove the backbone by cutting along both sides. Take hold of the edges and open the turkey up, trimming any excess fat and skin that remains, then turn the bird breast side up. Place your hand on one side of the breast, close to the breastbone, and push down firmly until you hear a crack. Repeat on the other side. Pull the thighs outward so the turkey lies flat, with the wings facing inward. Tuck the wing tips under to secure (or remove).


Preheat cooker to a temperature of 325-350º. Apply a light coat of Butcher’s Grilling Oil to the skin. Liberally apply R Butts Rub to all surfaces and under the skin where possible. Cover and refrigerate until ready to place into cooker. Place into cooker and cook for 90 minutes. Wrap in foil as skin becomes golden brown. Cook Breast to an internal temp of 155o - Cook Leg quarter joint to a temp of 165°.


Bourbon Brine


  • 2 quarts water
  • 1 cup soy sauce
  • 2 cups dark brown sugar
  • 3/4 cup sea salt
  • 6-8 whole bay leaves
  • 3 large sprigs of thyme
  • 8-10 whole cloves garlic, peeled/halved
  • 2 teaspoons whole peppercorns
  • 3⁄4 cup Bourbon or Rye Whiskey
  • 1 cup Steen’s cane syrup (or maple)


This is concentrated. It is designed to add cold water to, after you make it. (add 2 Qts. of cold water when done).


Talkin' Turkey

Here's the problem with turkey: above 150°F, white meat begins to dry out. Dark meat, with its connective tissue/callogen, has to be cooked to at least 165°F.

Separating the dark meat from the white is the best way to get to the 15-20º temperature differential between properly cooked thigh/legs and breasts.

General Info:

  • Meat Cut: Spatchcocked whole bird, or Boned Turkey breast (can cook as a roulade or whole breast), Leg Quarters
  • Options: Spatchcock prep, or full separation.
  • Seasoning methods:
    • Brine &/or Marinade (optional)
    • Rub: Fav. BBQ seasoning (class is using Bird & Bone)
  • Cooking Temp: 350 degrees / Cooking time: ~60-90min.


  • Marinade up to 8hrs.
  • Brining can be done overnight (up to 16hrs).
  • Don’t overcook your white meat! Juice is clear, it is cooked! (155ºF, typically)
  • Dark meat needs to be cooked to 165-170ºF, to ensure connective tissue/collagen is broken down
  • Spatchcocking is the easiest way to cook the bird so that all of the pieces roast evenly in a 350º smoker.

Pull out the breast when it reaches 150° (tent it with foil to keep it warm) and the legs/wings when they hit 165°F. Cooking should take ~90 minutes for a 12 to 15 pound bird, plus 30 minutes of rest time. Carve the bird, and serve!!

Helpful Videos

  • How do I select a grill or smoker?

  • How do I clean my grill? And when do I replace a burner?

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