Video Link: https://youtu.be/Xixf97M8Xds

Ingredients:

1 pound navy beans

1 ham hock

1 Habanero, halved and seeded

2 Jalapeno peppers, halved and seeded

1/2 pound thick sliced bacon cut into pieces

2 Poblano Peppers, seeded and chopped

1 onion, finely diced

1/3 cup molasses

1/3 cup brown sugar

2 teaspoons salt

1 teaspoon cumin

1/2 teaspoon pakrika

1/4 teaspoon ground black pepper

1/4 teaspoon dry mustard

1/4 tsp ground cloves

6 oz tomato paste

1 tablespoon Worcestershire sauce

1 tablespoon apple cider vinegar

1/2 cup water

Method:

Soak beans overnight in cold water with 1 Tbsp salt per quart of water. Drain.

Place beans in dutch oven or stock pot. Add ham hock, habanero and jalapenos. Add just enough water to cover beans by an inch or two. Simmer the beans in lightly salted water until tender, 45 minutes to an hour. Add HOT water as needed to keep beans covered. Drain and save the liquid and peppers.

Combine the beans, bacon, poblanos and onion in a 10” Dutch oven.

In a saucepan, combine molasses, brown sugar, salt, cumin, paprika, black pepper, mustard, cloves, tomato paste, Worcestershire, vinegar and water. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans.

Bake for 3 to 4 hours in the smoker at 350 until beans are tender. Check the liquid level every time you stir and rotate. Add more reserved bean liquid if necessary to prevent the beans from getting too dry.

Video Link: https://youtu.be/yrXbqkxpD98

Ingredients:

1 large onion about 2 cups, chopped

1 red bell pepper, chopped

3 cloves garlic, finely diced

3 cups leftover smoked tri-tip, cut up into 1-inch cubes

3 tablespoons chili powder (Any combination of chili powders you like)

1 tablespoon cumin

½ tablespoon canned chipotle in adobo sauce

½ tablespoon smoked paprika

1 12 oz bottle beer

¼ cup coffee, cold leftover coffee from your morning pot

1 15 oz can diced tomatoes

1 15 oz can tomato sauce

1lbs fresh cooked beans (or you can mix/match ½ cans of your favorite bean types)

1 cup grilled corn (or ½ can corn, drained and rinsed. Use a standard 15 oz can)

1 4 oz can diced green chili

Method:

In a large pot over medium heat, sauté onions and cook until soft (about 5 minutes). Add bell pepper and garlic; cook 1 additional minute to soften.

Add the leftover cubed tri-tip and all dry seasonings. Let cook 1 minute stirring often. Get those seasonings integrated!

Add beer and allow it to deglaze the pan and cook off the alcohol (about 1-2 minutes). Then add coffee, tomatoes, beans, corn, and green chili.

Bring to a low simmer, put in smoker and let cook minimum of 1 hour. The longer it cooks the more integrated and concentrated the flavors get. My recommendation is at least an hour (or better yet two) for a nice rich chili.

Video Link: https://youtu.be/fMRIc7qkBJI

Glaze

1/4 C. Brown Sugar, packed

2 Tbsp Maple Syrup

2 Tbsp Rice Wine Vinegar

Cracked Black Pepper to taste

Method:

Candied Bacon:

Lay out thick cut bacon strips on wire rack inside cookie sheet

Cook at 400 degrees for 10 minutes, flip, cook 10 more minutes.

At 20 minutes, baste each side with glaze. Cook 10 more minutes.

At 30 minutes, baste each side and cook 10 more minutes.

At 40 minutes, flip and glaze 1 side then top with crushed pecans. Cook 10 more minutes.

At 50 minutes flip, glaze other side and top with pecans. Cook until desired color and doneness.

Cooking time in video was 65 minutes.

Bacon-Wrapped Pineapple:

Cut fresh pineapple into 1 inch chunks.

Season all sides with desired seasoning.

Wrap chunks in thin-cut bacon, overlapping only 1 side to seal.

Place seal side down on a wire rack inside a cookie sheet.

Cook at 400 degrees for 20 minutes.

Glaze all bacon sides and cook 10 more minutes.

At 30 minutes, glaze all bacon sides and cook until desired color and doneness.

Cooking time in video was 50 minutes.

Video Link: https://youtu.be/YHGWmR-fPzQ

Ingredients:

2 lbs Meat (prefer mix of beef and pork)

1 tsp Salt

1/2 tsp Pepper

1/2 tsp Garlic Powder

1/3 C. Onion, diced

1/4 C. Green Bell Pepper, diced

1/4 C. Red Bell Pepper, diced

2 Mushroom Caps, diced

1/4 C. Bacon Jam

1 C. Ritz Crackers, crushed

1 C. Milk

1/2 C. Ketchup

1 Egg, lightly beaten

Sauce:

1/4 C. Brown Sugar, packed

3/4 C. Ketchup

1/4 C. Apricot Preserves

1 Tbsp Worcestershire Sauce

Method:

-Combine all Meatloaf ingredients

-Form a loaf, or multiple mini-loafs on a grill mat

-Dust meatloaf with your favorite BBQ rub

-Smoke at 250 for 1 1/2 hours or until internal temperature reaches 130

-Combine all sauce ingredients, then brush onto meatloaf

-Continue cooking another 20 minutes, or until internal temperature reaches 160.

-Let rest 5 minutes. Enjoy!

Video Link: https://youtu.be/g9TOV2TCzgk

Ingredients:

1 lbs Thick-Cut Bacon, cut into pieces

1 Red Onion, chopped

2 cloves Garlic, minced

1/2 C. Brown Sugar, packed

1/4 C. Maple Syrup

1/3 C. Apple Cider Vinegar

1 tsp Chili Powder

Method:

-Cook bacon pieces until crispy, remove from pan leaving behind grease.

-Add onions and saute until soft and caramelized. About 15 minutes.

-Add bacon back into the pan along with all remaining ingredients. Simmer until thickened. Pan should be able to be swiped clean with spatula.

-Transfer into air tight container. Keeps in refrigerator for about 2 weeks.

Video Link: https://youtu.be/qb_pbLD5Mb0

Ingredients:

1 C. Flour

1 1/2 tsp Baking Powder

3/4 C. Dark Brown Sugar

1 tsp Salt

1 tsp Vanilla Extract

1 Egg, lightly beaten

8 Tbsp Butter, melted

1 C. Semi-Sweet Chocolate Chips

Method:

-Combine all dry ingredients except for chocolate chips.

-Melt 6 Tbsp butter in 10" Cast Iron Skillet

-Add melted butter to remaining 2 Tbsp butter in a large bowl. Use the butter in the pan to line all edges.

-To the butter in bowl add remaining wet ingredients.

-Pour dry ingredients into wet and mix just til combined.

-Add chocolate chips and mix.

-Pour into skillet and spread until even.

-Place on 375 smoker for 30 minutes. Done when toothpick inserted comes out clean.

-Let cook for 10 minutes before "slicing".

Video: https://youtu.be/dMw-UsXZUfc

Ingredients:

1 lbs Ground Beef (90/10)

1/3 lbs Ground Pork

1/4 C. Panko Bread Crumbs

1 Tbsp BBQ Rub

1/2 tsp Dried Thyme

1/3 Red Onion, diced (about 1/2 C.)

2 Cloves Garlic, Minced

2 Tbsp Worcestershire

1 egg

1 Tbsp Shredded Parmesan Cheese

2 Mozzarella Cheese Sticks, cut into roughly 1/2" pieces (adjust as needed)

1 C. BBQ Sauce

Fresh Parsley for garnish

Process:

-Combine all ingredients except for Meat, BBQ Sauce and Cheese Sticks

-Mix in Meat

-Form into meatballs, impress hole for cheese, add cheese then form around cheese back into a ball

-Lay all meatballs on greased cooling rack inside of a sheet tray

-Back at 375 for 20 minutes or until edges of meatballs reach 150

-Brush all sides with hot BBQ Sauce

-Bake for 10 minutes

-Plate, garnish and enjoy!

Video Link: https://youtu.be/PLmDMGrQSd4

Ingredients:

Kielbasa Sausage

Bacon

1 C Light Brown Sugar

2 tsp Cayenne Pepper

Process:

-Cut kielbasa in half, then into bite size pieces.

-Cut bacon strips to fit around sausage pieces.

-Wrap sausage in bacon and secure with toothpick.

-Mix Brown Sugar and Cayenne together.

-Coat each piece with sugar mixture.

-Place on parchment lines cookie sheet and bake at 375 for 25 minutes or until browned.

-Alternatively, place on 300 grill and cook off-set for 30-45 minutes.