Pork Belly Burnt Ends

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Pork Belly Burnt Ends

Get in MY belly! This smoked-pork, burnt ends recipe is a winner.

Prep Time30

Cook Time3 30

Resting Time15

Total Time4 15

Course: Appetizer, Main Course

Cuisine: BBQ, Pork

Keyword: BBQ, burnt ends, pork belly, pork butt

Servings: 4 people

Author: Darrin Williams

Cost: $25

Equipment

Smoker or Grill

Ingredients

3 Lbs Skin-off pork belly approximate
3 tbsp olive oil
4 tbsp SuckleBusters Hog Waller
2 tbsp SuckleBusters SPG
2 tbsp SuckleBusters Texas Pecan
2 tbsp Honey
2 tbsp Butter
1/2 cup SuckleBusters Original BBQ Sauce
1/4 cup SuckleBusters Honey BBQ Glaze

Instructions

Preparation

Remove pork belly from packaging and pat dry with a paper towel
Once dry, cut the pork into 1.5-inch cubes
Apply the olive oil, cover thoroughly
Dust with a light layer of SPG, coating all sides
Next, apply a thick layer of Hog Waller, covering the pork completely
Finish with a light coating of Texas Pecan Rub
Place the cubes to an oiled jerky rack (or cooling rack)

Cooking

Preheat your smoker or grill to 250 – 275 degrees cooking temperature
Once your smoker is up to temp, put your pork belly on the smoker (on the rack) and close the lid
After two hours, check to see that bark or “crust” starting to develop, and they should have a dark mahogany “burnt” look to them. If, after two hours, they don’t have the color, continue cooking, checking every 1/2 hour until the color is correct or the internal temp measures 165º
Remove the burnt ends from the smoker, place in an aluminum pan
Combine 2 TBSP melted/soft butter, 2 TBSP honey, and 1/2 cup of SuckleBusters Original BBQ Sauce. Add to the pork, covering all pieces.
Cover the pan with foil and place it back on the smoker at 250-275º, cook for 1 hour
After 1 hour, check for tenderness. When done, the burnt ends should almost fall apart when probed. The final internal temp will be somewhere between 190-203º
Add 1/4 cup of SuckleBusters Honey BBQ Glaze and toss the burnt ends, covering completely
Continue cooking for 10-15 minutes longer to allow the sauce set. Remove from the smoker and rest for 10 minutes. The meat will have a beautiful glaze and shine

Rest and then Serve

Remove from the heat and allow the burnt ends to rest for about 15 minutes.
Serve and enjoy!

Hot & Fast – Pulled Pork Sandwiches

5 from 1 vote

Hot & Fast Pork Butt – Pulled Pork Sandwiches

What makes this recipe hot and fast is the fact we’re cooking at 300°. The main benefit of cooking hot and fast is a shorter cook time. Instead of tending to a smoker for 12+ hours, you’re only looking at about 6-8 hours. So if you’re in a time crunch, but want some great bbq, hot and fast is the way to go!

Prep Time30

Active Time6

Resting time1

Total Time9 30

Course: Main Course

Cuisine: BBQ, Pork

Keyword: pork butt, pulled pork, Pulled Pork Sandwiches

Yield: 12 sandwiches

Author: Darrin Williams

Cost: $20

Equipment

BBQ grill or smoker
Aluminum Foil Pan
Spray bottle
Foil
Meat thermometer

Materials

6 – 10 lb Pork butt
12 each Buns Brioche recommended
1 each SuckleBusters Honey BBQ Rub
1 each Tailgaters Party Rub
1 cup Apple juice

Instructions

Prepare the Pork Butt

Trim any hard fat on the pork butt, and trim any loose pieces of meat left on from the butcher
Optional: Smother the pork butt in thin layer of prepared mustard
Season the pork butt completely with a medium coating of Tailgater’s Party Rub
Add a heavy top layer of SuckleBuster’s Honey BBQ Rub

Smoke the Pork Butt – setting the Bark

Set the smoker cooking temperature to 300 degrees
Place the seasoned pork but on the smoker
Spritz every 1 hour with apple juice
Cook to an internal temperature of 165ºF, about 3 to 4 hours. At this point the bark (outter layer of the meat) is set.
Remove from the smoker and place in a foil pan, cover tightly with aluminum foil, then place back on the smoker

Finish the Pork Butt

Continue cooking until the pork butt reaches an internal temperature of 206ºF, about 3 more hours
Remove from smoker, and remove aluminum foil to let the pork butt steam off for 15 minutes to prevent overcooking, and resets the bark

Resting and Pulling the Pork Butt

Cover the pork butt back up with foil, and let it rest for 1 hour or more
After resting 1 hour then pull/shred the pork butt
Optional: Strain the panned juice to remove chunks of fat, and then add the juice back to the meat for additional moisture and flavor

Serve Pulled Pork Sandwiches

Butter and toast the buns
Add 6 – 8 oz of the pulled pork
Top with SuckleBusters Original BBQ Sauce
Serve and enjoy!

Bacon, Double-Cheese Smash Burgers

Native Australian, Ben Surman shows us how to grill awesome smash burgers!

5 from 3 votes

Bacon-Double-Cheese Smash Burgers

Grilled Aussie-Style, smashed, cheeseburgers with bacon

Prep Time20

Active Time20

Assembly5

Total Time45

Course: Main Course

Cuisine: American, Bacon, Burgers

Keyword: Bacon, Cheeseburger, Hamburger, smashburger

Yield: 4 Cheeseburgers

Author: Australian Butcher Ben Surman

Cost: $20

Equipment

Griddle bbq or large flat grillling surface
Large spatula
Instant read thermometer

Materials

1.5 lbs Ground beef 80/20
4 each buns brioche recommended
12 slices bacon
8 slices American cheese
1/2 each sliced yellow onion
2 tbsp SuckleBusters Campfire Steak Seasoning
1 oz dill pickles
1 oz ketchup
1 oz mustard

Instructions

Cook the bacon

Set griddle or cooktop to medium-high heat
Place 8 – 12 strips of bacon on the griddle
Turn and cook both sides until crisp, then remove from the heat and reserve
HINT: Leave the bacon grease on the griddle for cooking the burger patties

Make tinfoil tent domes

Using 1 10" x 10" sheet of aluminum foil, make a dome large enough to cover a patty
Make 1 tinfoil dome per patty and set aside for later use

Cook the Smash Burgers

Incorporate 2 tbsp Campfire Steak Seasoning evenly thoughout the meat
Divide the meat evenly into 4 – 6 oz balls
Place the 4 balls on the griddle and smash flat with large spatula or the botton, flat area of a large cooking dish
The goal is to smash the patties until they are slightly larger than the buns
Once a dark crust is formed on the bottom of the patty, flip the burger over
Place 2 slices of cheese on top and then tent with a foil dome
Check your burger patty for doneness with an instant-read thermometer, remove from heat when done, reserve
HINT: Well done is 160 degrees internal temperature. Pull at 155 degrees as the meat temp will rise about 5 degrees after removing from the heat

Assemble the smash burgers

Grill the buns until lightly toasted
Start from the bottom and build up; bottom bun, meat & cheese, bacon, sliced onion, pickles, condiments with the top bun
HINT: Go Aussie-Style by adding lettuce, tomato, pickled beetroot, and a fried egg!

Serve and Enjoy!

Smoked Mac and Cheese Bacon Cups

5 from 1 vote

Smoked Mac-N-Cheese Bacon Cups

These are cheesy and loaded with bacon, take your Mac-n-Cheese game to a whole 'nuther level!

Prep Time30

Active Time1 5

Course: Appetizer

Cuisine: American, BBQ

Keyword: Bacon, mac and cheese, Macaroni and cheese

Yield: 6 people

Author: Ryan Haggadone

Cost: $10

Equipment

BBQ Grill
Foil Pan
Muffin tin

Materials

12 each strips of bacon
16 oz small pasta shells or elbow macaroni
3/4 cup bread crumbs
8 tbsp unsalted butter
1/2 cup all-purpose flour
5 1/2 cups milk
2 cups smoked gouda cheese
2 cups smoked cheddar cheese
1 cup parmesan cheese
1 cup mozzarela cheese
1 tbsp SuckleBusters SPG BBQ Rub
1 tbsp SuckleBusters Sugar Daddy BBQ Rub

Instructions

Make the Bacon Cups

Set the grill/smoker to 350 degrees cooking temperature
Place muffin tin face down on the counter (bottom side up), use 2 pieces of bacon per cup. Cut one strip in half and place it like an “X” over the cup. Wrap the second whole slice around the side of the cup, overlapping the ends. Repeat with remaining bacon strips until finished.
Sprinkle on SuckleBuster’s Sugar Daddy BBQ Rub
Place in the grill/smoker and cook for 45-55 minutes or until bacon is cooked thoroughly but not crisp
Remove from grill, let cool, and then carefully remove bacon cups from the pan

Make the Bread Crumb Topping

In a small mixing bowl stir 2 Tbsp melted butter, bread crumbs, and 1 tbsp SuckleBusters SPG All-Purpose Seasoning

Make the Cheese Sauce

In a saucepan, melt 6 tablespoons butter over medium heat. When butter melts, add flour. Whisk constantly for 1 minute
After one minute, slowly pour the milk into the flour/butter mixture while whisking. Continue cooking, whisking frequently, until the mixture bubbles and becomes thick
Remove the pan from heat and stir in all the cheeses. Set cheese sauce aside

Make the Macaroni

Fill a large saucepan with water and bring to a boil. Add pasta; cook a minute less than the manufacturer's directions. Remove from the heat, drain the water, and return to the pan.
Stir in the reserved cheese sauce until melted.

Assemble and bake the Mac Cups

Scoop the macaroni mixture into the bacon cups
Sprinkle bread crumb mixture on top
Place the loaded bacon cups in a foil pan
Bake uncovered in the grill/smoker until browned on top, about 30 minutes.

Remove, serve immediately and enjoy!

Sugar Daddy Ham

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Sugar Daddy Ham

Sugar Daddy smoked ham with peach glaze

Prep Time30

Cook Time2

Course: Main Course

Cuisine: American, BBQ

Keyword: Sliced ham, Smoked Ham

Servings: 10 people

Cost: $25

Equipment

BBQ grill or smoker

Ingredients

8 – 10 Lb Cooked ham

Peach Glaze

1 cup pineapple juice
1/2 cup brown sugar
1/2 cup SuckleBusters Peach BBQ Sauce

Sugar Daddy Seasoning

1 cup brown sugar
6 – 8 tbsp Sugar Daddy BBQ Seasoning
1 tsp ginger
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg

Instructions

Peach Glaze

Whisk all ingredients together in a saucepan over medium heat until it reaches a soft boil.

Sugar Daddy Seasoning

Combine all ingredients in a small mixing bowl until well blended.

Cooking the Ham

Place the ham (large end down) on a wire rack in a shallow sided aluminum pan.
Brush on a generous amount of the Peach Glaze.
Next, cover the outside of the ham completely with the Sugar Daddy Seasoning.
Place the ham on a grill/smoker at 250 – 275 degrees cooking temperature. If using wood chunks or chips – select pecan or other fruit woods for a mild smoke flavor.
Reapply the BBQ Glaze every 15 – 30 minutes.
Cook the ham to an internal temperature of 140 degrees.
Cooking time can vary but it should be ready in approx. 2 – 3 hours. Do not over-cook or the ham will dry out, remember this is a pre-cooked ham, so you only need to warm it in order to cook the glaze and rub. When the ham is ready, the slices will start to separate slightly and the outside will have a crusty look.
Remove the ham from the grill and let it rest for a few minutes before slicing. Serve and enjoy!

Texas Chili Recipe

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SuckleBusters Texas Chili

Winner of Chile Peppers Magazine recipe two years in a row!

Prep Time30

Cook Time1

Course: Main Course

Cuisine: American, BBQ

Keyword: Chile, Chili, Texas Chili, Texas Red

Servings: 6 people

Cost: 10

Equipment

Large Cooking Pot
Cutting Board

Ingredients

1 Lb ground beef (large chili grind recommended)
1 Lb ground pork (or breakfast sausage)
1 each yellow onion
1 each green bell pepper
1 each red bell pepper
1 cup beef broth
8 oz tomato sauce
6 – 8 tbsp SuckleBusters Texas Chili Powder

Instructions

Brown the chili meat and sausage in a large skillet. Drain and discard the excess drippings. Add the browned meat to a large dutch oven or 6-quart cooking pot.
Finely chop the onion and bell peppers, add to the dutch oven, cook until translucent.
Add the beef broth, tomato sauce and chili powder. Stir until all ingredients are combined.
Bring to a low boil, cover, then reduce temperature to a simmer for 1 hour, stirring often. Add water as needed and salt to taste.
Remove from heat, serve in bowls top with chopped onions and shredded cheese. This recipe won 1st place in Chile Pepper Magazine Awards in 2013 & 2014. Enjoy!

Video

Breakfast Tacos

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Breakfast Tacos

Texas-Style Breakfast Tacos/Burritos

Prep Time30

Cook Time30

Total Time1

Course: Breakfast

Cuisine: BBQ, Mexican

Keyword: Breakfast, Tacos

Servings: 18 people

Author: SuckleBusters

Cost: $25

Equipment

Dutch over
Cooktop or griddle

Ingredients

18 each Large eggs
1 lb breakfast susage or chorizo
1 each yellow onion
1 each red bell pepper
2 each jalapenos
1 tbsp diced garlic
1/4 stick butter
10 each corn tortilias
36 each flour tortilias
2 cup shredded cheese
2 tbsp SPG All Purpose Seasoning
1 tsp Texas Heat Pepper Sauce

Instructions

Brown 1 lbs breakfast sausage in a large dutch oven or pot. Remove from the pot, drain, and reserve
Finely chop the onion, bell pepper, jalapeno
Add butter plus the chopped onion and peppers to the pot. Sauté until the onion and peppers become translucent & tender
Add back the cooked sausage and garlic. Cut or tear the corn tortillas into small strips, add to onion & sausage mix (the corn tortillas soak up the extra liquids). Bring the mixture back up to a medium temperature
Add 18 large, beaten eggs
Cook over medium-low – med heat until the eggs are fluffy and done
Warn flour tortillas on a griddle using a little butter on each side
Spoon burrito mixture plus shredded cheese into flour tortillas. Add Texas Heat Chipotle Pepper Sauce
Serve and enjoy!

Video

Peach Glazed Holiday Turkey

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Peach Glazed Turkey

Spatchcocked, Honey-Peach Glazed Smoked Holiday Turkey

Prep Time1

Cook Time4

Total Time1 4

Course: Main Course

Cuisine: BBQ

Keyword: Spatchcocked, Turkey

Servings: 10 people

Author: SuckleBusters

Cost: $20

Equipment

BBQ grill or smoker
5 gallon bucket

Ingredients

15 lb turkey
1 each Area 51 turkey brine kit
1 gallon water
1 bag ice
6 tbsp Honey BBQ rub
1 cup Peach BBQ sauce

Instructions

Thaw and rinse the tukey

Frozen turkeys take about 24 hours to thaw at room temperature OR about 48 hours to thaw in the refrigerator
Start with a completely thawed turkey
Remove all additional internal parts; heart, neck, kidneys, and discard
Wash the turkey with cold water, pat dry and set aside

Preparation

Open the Area 51 turkey brine kit and add the small packet (herbs) and 4 – 6 cups of water to a large pot
Bring the water & herbs to a boil and then remove from heat
Add the large packet (seasonings) to the pot and stir until dissolved – about 1 minute
Next, add water and/or ice to chill the brine mixture
Place the turkey into the brine bag and pour in the mixture
Remove excess air, add cool water until the turkey is completely covered, seal the bag
Refrigerate in teh brine overnight

Clean, spatchcock and season the turkey

Remove the turkey from the brine mixture, rinse with cold water and pat dry
Discard water/ice mixture
Place the turkey on a cutting board breast side down
Using a large butcher knife, slice down either side of the backbone, through to the inner cavity
Remove the backbone and discard it
Cut through thick end of the breast bone. This will help the turkey lay flat
Spread-out and flatten the turkey, then season the turkey on both sides using the Honey BBQ Rub

Cooking

Set up the grill to 325 – 350 degrees cooking temperature
Place the turkey in the cooking chamber, skin side up
Cook turkey until the internal temperature reaches at least 165 degrees in the thick part of each breast
Hint: Cooking time varies, but following the directions about, plan for about 3 hours
Brush on the Honey BBQ Glaze during the last 30 minutes of cooking

Serve

When the turkey reaches 165 degrees internal temperature, Allow the turkey to rest for about 15 – 30 minutes before carving
Trim off legs and wings first, then slice breasts diagonally
Serve and enjoy!

Video

Bacon Jalapeno Burger

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Bacon Jalapeno Cheeseburger

Spicy and Tasty, the fresh jalapenos bring the heat to this cheeseburger recipe

Prep Time30

Cook Time15

Total Time15

Course: Main Course

Cuisine: BBQ

Keyword: Cheeseburger, Hamburger, Jalapeno

Servings: 6 people

Author: Darrin Williams

Cost: $10

Equipment

Grill or Smoker2

Ingredients

2 lbs 80/20 ground beef
4 each jalapenos
1 lb sliced bacon
3 tbsp SPG BBQ Rub
3 tbsp 1836 BBQ rub
6 slices cheddar cheese
6 each brioche buns

Optional Ingredients

1 each sliced yellow onion
2 each sliced tomatoes
1 each lettuce

Instructions

Preperation

Dice two of the jalapeños into approximately 1/4-inch chunks. Try to keep them even so they will incorporate better into the burger meat. Take your other two jalapeños and slice them into even round slices to reserve for topping. If you want your burgers less spicy, go ahead and deseed the jalapeños prior to incorporating into the meat, or topping the burger upon completion
Put your hamburger meat into a large bowl, and gently start mixing the diced jalapeños throughout. It’s important that you don’t handle the meat too much, as it can cause the texture of your burger to be mushy after cooking
Once the jalapeños are incorporated evenly, you can begin to patty your burgers. When making the patties, try to be mindful of the size of buns you will be using and make your patties according. We recommend making them no thicker than 1 inch for this recipe. If you make them larger, just be aware your cooking times will vary
After you have finished making your patties, take your thumb and push on the center of the patty to create a little indentation. This will prevent the burger from swelling up during the cooking process
At this point, you are ready to season your burger. Start with a medium layer of SPG, followed by a light to medium layer of 1836 Beef Rub. Or season to your preferred taste
After you have seasoned your burgers, put them in the fridge to chill while you start the grill. Chilling the burgers will help prevent crumbling while the burgers cook, because the fat in the meat may start to melt while handling. You can also take this opportunity to fry up your bacon, or you can also do this on the grill while the burgers are cooking. If cooking on the grill, we recommend using a cast-iron skillet or grill safe pan as bacon grease will cause unwanted flareups

Cooking

To cook these burgers, you will want your grill to be at approximately 400°. Once your grill has warmed up and is holding at approximately 400°, put your burgers on and close the lid
After 10 minutes, it is time to flip your burgers. Flip your burgers and let them go approximately 5 more minutes and start checking for doneness. Food safety guidelines recommend cooking your burgers to 160° internal temperature. It should be noted that actual cook times will vary by the grill
When you have about 3 minutes left of cooking on the burgers, take your BBQ sauce and brush the tops and sides, of the burgers, and then add your cheese. Close the lid and let the burgers cook until the cheese is fully melted
Once the cheese is melted, put the burgers on a platter and let them rest for approximately 5 minutes
While the burgers are resting, use this time to throw your buns on the grill for approximately 1 minute to toast them
After your burgers have rested, and your buns are toasted, you can now begin to build your burger. We recommend building from the bottom starting with the bottom bun, tomatoes, lettuce, onions, burger patty, bacon, jalapeños, a drizzle of BBQ sauce, and then the top bun

Serving

Serve and enjoy!
Congratulations! You have just made SuckleBusters BBQ Bacon Jalapeño Burgers that will be the talk of your guests at your next cookout!

Cajun Chicken Wings

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BBQ Glazed Spicy Cajun Wings

A sweet and spicy BBQ chicken wings with a cajun kick of heat!

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Side Dish, Snack

Cuisine: BBQ

Servings: 6 People

Author: Darrin Williams

Cost: $10

Equipment

BBQ Grill

Ingredients

2 Lbs Chicken wings
4 tbsp Gators Cajun Seasoning
1 cup BBQ Sauce
1/2 cup Finishing Glaze
1 tbsp olive oil

Instructions

Preperation

If your wings are whole, break them down by separating the drum from the flat. Discard the tips or save them for making stock.
Apply 1 Tablespoon of olive oil to the wings, coat thoroughly.
Season the wings with an even coat of Gators Cajun Seasoning.

Cooking

Preheat your grill or smoker to 350°
After the smoker is preheated, put the wings on and set a timer for 12 minutes
While your wings are cooking prepare your sauce by mixing 1 Cup of SuckleBusters Original BBQ Sauce and 1/2 Cup of SuckleBusters Honey BBQ Glaze and Finishing Sauce and began to warm it up to thin it down a bit. Warming it will give a nice even glaze on the wings
After 12 minutes, flip wings and let them cook for another 12 minutes
After 24 minutes of total cook time, check the internal temperature of the wings. You’re looking to get them to 175-185° internal to get the wings tender
When your wings have reached 175-185° internal temperature, dip your wings in the sauce to give them a nice even glaze. Then return them to the smoker and let the sauce sit for 10-15 minutes

Serving

Plate your wings and include your favorite dipping sauce! These wings are perfect for game day, or appetizers at your next party!