Pit Master
Recipes

The recipe that put us on the map. St. Louis cut ribs smoked at 300°F, wrapped with butter, brown sugar, and honey for fall-off-the-bone perfection.

Individual ribs wrapped in thin bacon and smoked at 300°F. The ultimate crowd-pleaser at every cookout.

Massive beef plate ribs smoked low and slow. Trim the fat, leave the membrane, and let the smoke do the work.

Boneless chicken thighs stuffed with a jalapeño cream cheese filling, wrapped in bacon, and smoked to perfection.

Spare ribs marinated in teriyaki, smoked with Hot Honey Garlic Rub, finished with Mike's Hot Honey and garnished with green onion and sesame seeds.

Sweet potato wedges wrapped in bacon, coated in brown sugar and cinnamon, then smoked or baked until the bacon is crispy. Sweet, savory, and irresistible.

Three bricks of cream cheese, each seasoned with a different Your Behind BBQ rub, smoked until creamy and topped with strawberry preserves. Serve with crackers.

Charcoal-grilled wings coated in vegetable oil and Green Chile Bacon Rub, cooked indirect at 400°F until crispy with a perfect char.

Skinless turkey breasts seasoned with Hot Honey Garlic Rub and black pepper, smoked at 300°F and finished wrapped in foil with a full stick of butter.

Wings smoked at 300°F until 165°F internal, then deep-fried at 350°F for the ultimate crispy-smoky combo.

Each wing individually wrapped in bacon, seasoned with Green Chile Bacon Rub, and smoked at 300°F until the bacon is perfectly crispy.

Whole salmon cubed, marinated in teriyaki, smoked at 300°F, then finished with a teriyaki drizzle, sesame seeds, and green onions.

Budget-friendly chicken quarters seasoned with Arizona Cajun Rub and smoked at 300°F to 190°F internal — juicy, tender, and packed with flavor.

Poblano peppers stuffed with leftover pulled pork, wrapped in bacon, and smoked at 300°F until the bacon is crispy.

5–6 lb pork shoulder rubbed with Chipotle Mango Seasoning and a custom dry rub, smoked low and slow at 225°F until it pulls apart effortlessly.

Large mushrooms stuffed with Jimmy Dean sausage, green chilis, and shredded cheese, smoked at 300°F and served with a creamy Chipotle Mango avocado sauce.

Charred hot dogs wrapped in seasoned ground beef, then wrapped again in bacon and smoked at 300°F. Serve in buns with your favorite toppings.

24 wings marinated in a Cajun butter sauce with hot honey and cherry BBQ, smoked to 200°F+ for incredibly tender, flavor-packed results.

Chicken breasts stuffed with a cream cheese, crispy onion, pepperoncini, and cheddar filling, wrapped in bacon, and smoked at 275°F.

Bratwurst sausages sliced into boats, filled with a cream cheese and cheddar mixture, wrapped in bacon, and smoked at 300°F until crispy.

Beef short ribs sprayed with butter, seasoned with SPG, smoked at 300°F, and basted every 30 minutes until they hit 205°F and probe tender.

Baby back ribs smoked, wrapped in butter, deboned, sauced, and served on toasted French bread with onions and pickles. The real deal.

Jalapeños stuffed with roasted corn, smoked pulled pork, crushed hot Cheetos, and mayo, then smoked at 300°F for 45 minutes.

Velveeta, bacon, pulled pork, sausage, Rotel, and jalapeño smoked in a cast iron skillet at 300°F for 1–2 hours. The ultimate BBQ party dip.

Whole fresh salmon brushed with teriyaki, seasoned with Hot Honey Garlic Rub, smoked to 130°F, then glazed with a honey-Cajun mixture until 145°F.

2 lbs ground beef and 2 lbs pork sausage formed into golf ball-sized meatballs, smoked at 250°F, and glazed with BBQ sauce in the final 15 minutes.

Bratwursts stuffed with a cream cheese, cheddar, and green chile filling, wrapped in bacon, and smoked at 300°F until perfectly crispy.

Drumettes and flats coated in Arizona Cajun Rub, smoked at 300°F to 200°F internal, then optionally tossed in a Cajun butter glaze.

Whole pickles halved, hollowed out, filled with seasoned cream cheese, wrapped in bacon, and grilled or baked at 300°F until crispy.

Jalapeño halves stuffed with cream cheese and little smoky sausages, wrapped in crescent dough, and smoked at 300°F until golden brown.

Jalapeños stuffed with cream cheese, scrambled eggs, and Jimmy Dean sausage, wrapped in bacon, and smoked at 300°F for 40 minutes.

Jalapeños stuffed with cheesecake, crispy bacon, and hot honey garlic seasoning, wrapped in bacon, brushed with pancake syrup, and topped with brown sugar and cinnamon.

Jalapeño halves filled with cream cheese, wrapped in bacon, smoked at 300°F, then cooled and deep-fried in seasoned panko for the ultimate crispy finish.

Mini sweet peppers stuffed with ground chicken, cream cheese, cheddar, and bacon, smoked at 300°F until tender and bubbly.

Leftover Thanksgiving stuffing pressed into a waffle iron until crispy and golden, then topped with sliced turkey and cranberries for the ultimate leftover sandwich.