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Blog & Recipes

Blog & Recipes

We'll share some our favorite information and recipes on this page.   We are fans of all things grilling and smoking related, so feel free to share your favorites as well!

Low-n-slow or hot-n-fast?  It all depends on what you're working with and the results you want.  Below are some of our favorites.  All are using our favorite GYAO Sauces and Seasonings.  Make sure you visit this link to get yours!
BSL Gifts - BBQ Chicken Bites

BBQ Chicken Bites

Whether you're prepping for a game day spread, backyard party, or just want a quick protein-packed snack, this easy-to-make recipe delivers mouthwatering results every time!

Ingredients:
  • Chicken breasts (approx. 1 lb. per 4–6 servings)
  • Worcestershire sauce
  • Bacon (approx. 1 slice per bite; ~8 slices per 1 lb. chicken)
  • Skewers
  • Sliced Pickles and/or Jalapeños
  • Platoon Sergeant (SPG) Seasoning 12oz Bottle 
  • Claymore Cajun Seasoning 12.5oz Bottle 
  • Willie Pete Chicken Seasoning 11oz Bottle  
  • Original Style BBQ Sauce
Directions:
  1. Marinate the chicken in a small amount of Worcestershire sauce overnight.
  2. Dust the chicken pieces with your seasonings of choice. We used Willie Pete on one batch and Claymore Cajun on the other. Be sure all sides are well coated.
  3. Place a pickle or jalapeño slice on top of each chicken chunk. Wrap with a slice of bacon.
  4. Skewer each wrapped bite through the center. Repeat until all chicken pieces are wrapped and skewered. (Each standard skewer fits about 4–6 bites.)
  5. Lightly dust the bites again with Willie Pete Seasoning and Claymore Cajun Seasoning
  6. Place the skewers on a preheated smoker or grill. Cook until the internal temperature reaches about 180°F. (Minimum safe temp: 165°F. We prefer 180°F for better bacon color and texture.)
  7. Lightly glaze each bite with BBQ sauce.
  8. Let the bites rest to allow the glaze to tack up. Enjoy the perfect smoky, savory bite!
BSL Gifts - Smoked Brisket

Smoked Brisket

This has got to be just about everyone's favorite!  Low-n-Slow, smoky flavored beef brisket!  Makes my mouth water just thinking about it.  There are a couple of keys to this to make sure it comes out juicy and flavorful.  Of course, there are also just about as many variations on the basics that you can think of. For example, to wrap, or not to wrap?  I will leave those to you, but in general here are the basics:
  1. Trim the Brisket of excess fat.  A little fat to me is a good thing, but keep it light.
  2. Generously season with Gunpowder Steak and Brisket Seasoning.  All over, all sides.  Give it a good layer all around.
  3. Let this set overnight and soak in.  Take your brisket out the morning you're gonna cook and let it get to around room temp.  While this is going on, go ahead and get the smoker rolling!
  4. Smoke at 225 degrees until internal heat reaches 160 degrees.
  5. Wrap and place back in the smoker until internal temperature reached 203 degrees.
  6. Remove the brisket and let it rest.  Again, there are variations on how long to let it rest, generally place it in a clean cooler or other insulated container to keep the heat from escaping too quickly for an hour or so.
  7. Slice to your liking.
  8. Enjoy your meal!
BSL Gifts - Ribeye Steak

Juicy Ribeye

Another fan-favorite is a juicy rib-eye steak!  This usually pleases even the pickiest eater.  Picking the right steak is part of the art.  You want marble for flavor, but to so much that you wind up with a lot of gristle and not enough meat.  A little can go a long way here.  Hot and fast is the general rule here to seal in the juices and flavor.  Again, everyone has their particulars, but here are the basics:
  1. Thick cut the Ribeye Steak.  Trim away excess fat, but leave a little for flavor.
  2. Season with Ma Deuce Steak Seasoning. All over, both sides.
  3. Apply to grill at high heat for one and a half minutes.
  4. Flip and cook for another one and a half minutes. (Should be done in one beer - check for your wellness level (medium to med-rare) and remember, well-done is burnt)
  5. Close the bottom and top of the grill for 4 minutes.  This is where I like to layer a good slab of butter on top and let it melt in.
  6. Remove the steaks and let it rest.
  7. Slice and enjoy!
BSL Gifts - Habanero Wings

Habanero Hot Wings

Everyone loves a hot-wing!  Game days are the best, and wings just seem to complete the day.  If you like a little spice in your life, this is a quick and easy recipe that will make you the talk of the day:
  1. Take your thawed wings and let them warm to room temp a bit.
  2. Season with Crispy's Mango Habanero.  Put a good amount in a bag, and place each wing in the bag and give it a good shake.
  3. Cook however you normally would, air fryer or oven, let the wings get close, but not quite done.
  4. Take the wings out and coat liberally with Hellfire Honey Habanero BBQ Sauce, all over.
  5. Finish cooking the wings to let the sauce glaze over.
  6. Serve to your friends and family.
  7. Enjoy their reactions!
BSL Gifts - BBQ Ribs

Fall Off the Bone Ribs

Get ready for fall-off-tha-bone deliciousness!  Perfect for a weekend backyard meal, these ribs will get their mouths watering just smelling them cooking:
  1. Prepare the Ribs: Remove the thin membrane from the back of the ribs. 
  2. Season the ribs: Generously coat all sides with your favorite:  GunPowder, Infidel, or Ma Duece.  You might even want to add with your favorite some Platoon Sergeant.  
  3. Slow Cook: You can either smoke the ribs at 225°F (107°C) for 5-6 hours, or bake them in the oven at 275°F (135°C) for 3-4 hours.
  4. Baste: In the last hour of cooking, baste the ribs with your favorite Sauce every 20 minutes.  If you like a little spicey, RPG Rib Glaze is perfect, or perhaps give the Honey Habanero a try for a smokey-spicey blend.  For a smokier flavor you can try the Original BBQ Sauce.
  5. Rest: Let the ribs rest for 10-15 minutes before cutting and serving.
BSL Gifts - Pork Chops

Perfect Boneless Pork Chops

This recipe can be done anytime of the week.  Short on time?  Fire up the grill and these chops will be ready in just a few.  You probably will only have time for one beer (maybe two):
  1. Prepare the Chops: Boneless thick-cut are best in my opinion.  They should be thawed, near room-temp. 
  2. Season the Chops: Generously coat all sides with your favorite:  For these I use a combination of Whiskey-Smoked Sea Salt and Platoon Sergeant Salt, Pepper, Garlic.  Just a little to coat evenly on all sides.  Fire up the grill to a medium-high heat while you do this step and let it warm.
  3. Get to the Grill: Cook evenly on both sides, remember, with pork you want it done all the way through. It should have an internal temp of 145 degrees.
  4. Baste: In the last few minutes of cooking, baste the chops with your favorite Sauce with a good coating on both sides.  If you like a little smokey-spicey, give the Honey Habanero a try.  For a smokier flavor you can try the Original BBQ Sauce.  For smokey with a little bite, the Bunker-Bacon is great!  You want the sauce to just get a glaze while cooking.
  5. Rest: Let the chops rest for 3-5 minutes before serving.
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