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Follow along as we root for our boys as they take on the Superbowl of BBQ- “Memphis in May”!

I’m sure they will be sharing their experiences.

@CraigKimberley

Knock ’em dead boys!

Ribeye reverse seared.

Olive oil, Montreal steak seasoning smoked offset the coals to 87 degrees internal.

Next, cover off to get @lodgecastiron skillet heated up.

Peanut oil and butter in the skillet and wait til the oil just starts to smoke.

Place ribeye in and don’t disturb it.

Place a pad of butter on top and flip after 2.5 minutes.

Place another pad of butter on top and remove from skillet at 120 degrees internal.

That cast iron allows full meat surface maillard reaction as opposed to just getting it where your meat hits the grates.

My buddy Chris McCarthy told me it’s as good if not better than any steakhouse steak he’s eaten.

Salt Pepper Garlic Paprika Rub on a three lb Chuck Roast.

Two Hours smoked offset coals pit temp 275.

Cut up onion, red bell pepper, four cloves garlic, one small can beef broth, half cup of water and two packets Good Seasons Italian seasoning in covered Dutch oven.

Continue braising process til beef is pull apart tender (3-4 hours)

Build sandwich:

Virgolios sub roll with provolone cheese layer, then beef, then topped with Italian giardenia and fried peppers.

Outstanding! Will absolutely make this again!

Three ingredients:

• One bottle Soy Vay teriyaki sauce
• One third cup of honey
• Six skinless chicken thighs. (Skinless/boneless works too)

Directions:

Whisk the Soy Vay and honey together.

Pour enough of the mixture to cover the bottom of the crockpot.

Place chicken thighs in bottom of the crockpot.

Dump remaining Soy Vay/ Honey mixture on top of the chicken thighs.

Place the lid on, set timer for 7.5 hours on low and walk away.

Come back in 7.5 hours and plate it up, ladling that sticky sauce from the crock pot over the chicken that will be fall apart tender.

Take it to the next level by serving it over rice if you feel ambitious and ladle the sauce over the whole shebang.

Sorry there aren’t any plated pics. I tried one bite when it was done and we devoured it before I thought to take any pics.

For my BBQ buddies this recipe can easily be cooked on any BBQ that can achieve low and slow temps.

Here’s how I would go about it:

Instead of a crockpot you can use a cast iron dutch oven but for super easy clean up a disposable foil pan would do.

Set up your grill for low and slow indirect cooking.  On my Weber Kettle I’d set up a snake using charcoal and set my vents to achieve 200-225F.

Whisk the Soy Vay and Honey, pour on the bottom, place the chicken thighs on top and cover with the remaining liquid.

Place the foil pan offset the coals and cook uncovered for an hour or so to get some smokey flavor and color on them and then double wrap the pan with foil.

Depending on how hot you’re running your smoker will determine when they’ll be done.

If you can maintain 200 degrees I’d check them 6 hours after wrapping.  If you’re running at 250 I’d check them 4 hours after wrapping.

As soon as I do this I’ll report back how it worked out.  I’m guessing it will be incredible.

If it’s Traeger, they’ve got it!