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Smoky Ham and Bean Soup

Posted July 10, 2017 by Jason Day
Pork / 5 CommentsTags: Beans, Ham, Soup

Ham and Bean Soup is a great way to get extra mileage out of a Double Smoked Ham. You take the leftover smoked ham bones and slow simmer them on the stove in a pot of beans. I always make several hams around the holidays, so I stash away a couple bones just so I can make this ham and bean soup recipe on a cold winter day. I also try to leave a decent amount of meat on the bone to make sure our soup ends up nice and meaty. You can always supplement with chopped ham if you feel yours is too picked over.

Double Smoked Honey Glazed Ham

Posted December 14, 2015 by Jason Day
Pork / 4 CommentsTags: Ham, Smoked

One of the easiest (and most delicious) holiday meals you can make on your barbecue pit is my double smoked honey glazed ham recipe. It’s called “double smoked” because you start off with a pre-cooked (and smoked) ham, then use your smoker to warm it up. The whole thing gets topped off with a thick coating of sweet honey glaze before serving!

Smokey Kansas City Pit Beans

Posted October 1, 2015 by Jason Day
Vegetables / 6 CommentsTags: Beans, Side Dish, Smoked

Earlier this week I made an appearance on local news station Fox 4 KC to help promote the upcoming American Royal BBQ Contest. I was showcasing my Smokey Kansas City Pit Bean recipe that we will be turning into the judges later this weekend. This bbq bean recipe is sweet, spicy, meaty, smokey, and feature the bold flavors of our Smokey Kansas City Barbecue Sauce! Smokey Kansas City Pit Beans have been a multi-year winner at the American Royal and will be a sure hit at your next barbecue.

The Baron’s Steak Sauce Recipe

Posted June 25, 2015 by Paul Kirk
Beef / 3 CommentsTags: Sauce, Steak

A lot of people like to use a steak sauce on their steaks. The best part about making your own steak sauce is that you can adjust the ingredients to your own liking. This homemade steak sauce recipe browns up nicely when cooked and tastes similar to the popular A.1. Sauce. It yields about 2 1/2 cups of homemade steak sauce and pairs perfectly with The Baron’s Steak Seasoning Recipe and The Baron’s Steak Marinade Recipe. Enjoy!.

The Baron’s Steak Marinade Recipe

Posted June 23, 2015 by Paul Kirk
Beef / 1 CommentTags: Marinade, Steak

This is what I consider to be a perfect steak marinade recipe. It’s full of ingredients that compliment the natural flavor of the beef without overpowering it. This steak marinade recipe also pairs perfectly with The Baron’s Steak Seasoning recipe and my Homemade Steak Sauce Recipe.

The Baron’s Steak Seasoning Recipe

Posted June 18, 2015 by Paul Kirk
Beef / 7 CommentsTags: Seasoning, Steak

With summer quickly approaching, grilled steaks are on everyone’s menu. To help you grill flavorful restaurant quality steaks in your own backyard I’m going to do a series of posts dedicated to the layers of flavor that go into creating a delicious grilled steak. And what better way to start than with my Baron’s Steak Seasoning recipe!

Szechuan Smoked Duck Recipe

Posted June 3, 2015 by Paul Kirk
Poultry / 7 CommentsTags: Duck, Smoked

“What is my favorite BBQ recipe?” That is a question I have been asked more times than I can remember, and something I cannot answer for sure. Mainly because I have been on a quest to find the perfect BBQ recipe for 40 to 50 years and haven’t found it yet, and knowing me I never will! Saying all that, my favorite cuisine is Asian and my favorite protein is duck (domestic or wild). So, many years ago I decided to combine all of my passions (Asian/duck/BBQ) into this Szechuan Smoked Duck recipe!

Sausage Recipe: Smoking Fatties

Posted April 4, 2011 by Jason Day
Pork / 8 CommentsTags: Fatty, Sausage, Smoked

In it’s purest form, a fatty is most easily described as those sausage chubs that you can find at most grocery stores. The brands can vary (especially when dealing with smaller local markets), but some of the most common national brands are Jimmy Dean, Bob Evans and Hormel. The concept is simple, but extremely effective. Carefully remove the plastic sleeve leaving the “chub” shape intact, season with your favorite barbecue rub, and toss it on the smoker. Sound familiar? Well, this is the technique that inspired our Bacon Explosion.

Grilled Reuben Pizza

Posted March 30, 2011 by Jason Day
Beef / 6 CommentsTags: Corned Beef, Pastrami, Pizza

Every year for St. Patrick’s Day I load up the smoker with corned beef brisket to make homemade pastrami. Being Irish, this is the perfect meal that combines my heritage with my passion for barbecue. This year’s pastrami smoke-out took place a couple weekends ago, and was once again a huge success. But now that I’ve been eating sandwiches for the better part of two weeks, it’s time to throw a little variety into the mix. My buddy Gish was having a grilled pizza party for March Madness, so we packed up the pastrami fixins to test out a new grilled Reuben pizza recipe.

Atomic Buffalo Turds

Posted July 21, 2009 by Jason Day
Vegetables / 60 CommentsTags: Appetizers, Bacon, Jalapeno Peppers, Smoked

Cooking up a barbecue feast for your friends and family can (and will) be an all day affair. Depending on the size of your cut, briskets and pork butts can take every bit of 18 hours to slow smoke to perfection. As much as I like starving myself all day in anticipation of the gluttony that’s soon to come, my willpower tends to falter somewhere around the noon hour. Since the smoker is already chugging away, there’s no need to power up the oven for that well deserved mid-day snack. Instead, I prefer to toss in a few stuffed jalapeno peppers…especially the ones dubbed “Atomic Buffalo Turds”!!!