So In Love

Note: This bit of prose was found in some of my old boxes. It's a 1998 classic, so don't laugh at the sappiness of my thoughts and the infatuation(s) of that era of whom I cannot recall. -ACedA

I remember the very first time I met you, 

You were so radiating, attracted me like metal does to a magnet.

And as we were together, 

Through mostly good times and some bad,

You were there for me, my all and all

I went away for college to find my identity 

To determine if we would be able to stand the test.

You were my best friend through that eternity, and I was there for you when you went away.

As we walk down the aisle together,

In total bliss and complete love,

I know that you are the one for me, and I for you. 

I cannot go one day without thinking about you,

God's gift to me.

To this day I have been and always thankful of who He gave to me;

I have, do, and always will love you.

You mean the world to me,

I'll do anything for you;

All you have to do is ask and I'll give an honest effort. 

I am that much in love with you, no questions asked.

No one deserved such perfection, especially me,

Believe me.

And I will never let you go away from my heart. 

There are things money can buy, like stereo equipment, clothes, CDs, cars, and all that.

However, money can't buy me love.

Today, I just wanna say I'm still in love with you,

The same way I was as when we started out on this journey. 

Rubber Match? Dub Shack BBQ Reviews the 2023 Barbecue Game

Every day is a GREAT day for barbecue!

Throughout 2023, I did a ton of sauce research and development (R&D) to dial in the seven core sauces of Dub Shack BBQ as well as a slew of recipes. Shout out to everyone who has been honored as a new or returning member of the DSB Meatlist, and if you so happen to be around on testing or cooking days to sample product, the pleasure was mine. I have a few cooks which I failed to document at the time, yet look for the official word sometime in 2024!

Meet the Seven Days, Seven Sauces ☝🏿 above: The O.G.; The Ancestors; Dem Berries; Dang! Oh, Mango; Peachin' Ain't Easy; Pop Da Cherry; and Get Honey.

In related news, I may have a little problem ☝🏿

Beyond the picahna that I did one of the Barbecue Sundays at the house and the completely random apple pie baked beans, the other recipes are below. Try them out, and allow your parties to enjoy certified barbecue the way your friendly pitmaster envisioned them.

Texas Twinkies

Collard Green Dip

Million Dollar Dip

Peach Cobbler 

Bratwurst Poppers

Chuck Roast Burnt Ends 

Nashville Hot Chicken Sandwiches 

Grilled Cauliflower 

Smoked Mashed Potatoes 

Bang Bang Shrimp 

Chicken Lollipops 

Deer Dip 

Riblets

Dub Shack BBQ’s McRib

Beef Oxtails

Grilled Brownies

Chili Cheese Dip 

My favorite? Those brownies.

Best use of prep time and leftover meat? Texas Twinkies.

The one I should've taken back? The bratwurst poppers.

Anyway, try any of the recipes above or from past years. I'm going to keep giving y'all the game as long as you run with it and make each item your own. Be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!

See y'all in 2024!

The Real Meaning of Black Thanksgiving

Forget everything the colonizers have told you.

Thanksgiving is a time to celebrate the Black family and traditional Black values.

Black family traditions. 

1. God first

2. Then family

3. Education

4. Business/entrepreneurship

5. Service to others —neighborhood, community, etc.

Chillin' With My Homies: Dub Shack BBQ Presents Chili Cheese Dip

In another way of making barbecue cheap again - it's always been fun - and as an appetizer for the next game day party or as most families do stacking up on top of each other to watch the Lions or Cowboys each Thanksgiving, this week's Tailgating For Everyone recipe is chili cheese dip.

Thanks to Kosmo for inspiring this dip.

INGREDIENTS 

Cream cheese 

Kosmos Q's Cow Cover Rub

Leftover chili (or the stuff in the can, if available)

16 oz Mexican style shredded cheese 

Fire Dancer BBQ's Chicken Rub 

STEP ONE. Since this is yet another dump-and-go recipe, let's start with the base of cream cheese. Add as much or as little of Cow Cover as you like, and layer up the chili, cheese, and Chicken Rub. 

STEP TWO. Light your grills to 350 and let it come up to temperature. Once there, slide your pan (I'm cheap - I don't always use my cast iron skillet outside, but when I do, you'll know) on and let the magic happen for 35 minutes or until the cheese is melted enough for your stomach and heart's desire.

Serve hot with chips and enjoy!

That's all. To some, I just deconstructed one of those beloved items from the Taco Bell menu from long ago, and to others, I made a tailgating experience worth their while. Will I ever put the show on the road? That is a great question I haven't found the best answer for yet, but stick around and let's find out together. As always, thanks for reading this post. Before the weather gets too cold, go outside and cook something awesome everyone can enjoy. Y'all be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ! 

Thicc: Dub Shack BBQ Presents Grilled Brownies

I like 'em real thick and juicy.

In a bonus Tailgating For Everyone post - and postseason edition since HSU beat the archrivals from across the street and won the three-way tiebreaker to make the D2 playoffs, I might as well share with the world one more dessert. With Thanksgiving around the corner, I'll need more room than what the kitchen can afford me in regards to cooking space. 

INGREDIENTS 

Butter flavored cooking spray

Raw chocolate chip cookie dough 

Oreos Doubled Stuffed cookies*

Betty Crocker Delights Supreme Triple Chunk brownie mix

*Since the Dollar General nearest the house is only four blocks away versus one-and-a-half mile trip to either Kroger or Walmart, I went there instead. But, do you, man.

STEP ONE. Spray your disposable pan with the butter-flavored cooking spray. If you feel like it, feel free to put down a wax sheet afterwards; otherwise, on to the next step.

STEP TWO. Follow the second step in constructing the brownie mix from the box and set aside. In the meantime, prep your grill for a two-zone fire. You'll be ready to start grilling brownies in a little bit.

STEP THREE. Like a player, layer in this order: cookie dough mix, the cookies themselves, and brownie mix. Take out to the grill once it reaches 350 and bake for 35 minutes or until its internal temperature reaches 210 degrees. For the average kitchen artist, this is also the time that inserting a toothpick happens. If it is dry, then pull from the cooker and let it rest a minimum of fifteen minutes before serving. 

Enjoy!

Note: In the pictures, I had so much room in my pan that one half is triple chocolate chunk brownies, and the other half is salted caramel. Take a guess which is which. -ACedA

I thought T4E would have ended last week with the Battle of the Ravine, but since Henderson looked so impressive in their win against the then 10th-ranked Ouachita squad, the NCAA decided the Red and Grey deserved to continue its season for at least one more week. Even if the campaign had ended, your friendly pitmaster has a bit of a sweet tooth that needs to be satisfied (Remember in Week 1, we smoked peach cobbler on the Weber). The holidays - and my birthday - are around the corner, so...thanks for reading this post. Since this is perfect smoking weather, go outside and cook something awesome for the family, friends, and other folks. Y'all be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ! 

Arkansas In Every Way: Dub Shack BBQ Presents Oxtails

I know oxtails aren't exactly tailgating food but what a way to close out T4E this season. Unfortunately, since HSU isn't going to the D2 playoffs, my beloved Red and Grey might as well play spoiler and simultaneously own Arkadelphia for another year by beating the archival across 10th Street: 14th-ranked Ouachita. 

Well, since the governor happens to be an OBWho alum as is her redneck pappy, let's say misery loves company. They can cry after a Reddie win.

Back to what matters: barbecue content.

But first, oh friendly pitmaster, what are oxtails?

Cow tails. 

INGREDIENTS 

Beef oxtails

Killer Hogs' The BBQ Rub

Braising liquid

Beef broth

Bear and Burton's W Sauce 

Red wine

Tomato paste

Optional: Basamic vinegar (your call)

STEP ONE. Trim the excess fat from each oxtail and set aside. If you don't know what is excessive, look for the hard fatty bits that will not render during the cook. Once that is done, set aside and prepare to give them Killer Hogs' The BBQ Rub on all sides. 

Why am I only using one rub?

Because I am braising the gang later. 

STEP TWO. If your weapon of choice (in my case, the Weber kettle) is lit and ready to go at 275 degrees, you have done a fine job. Otherwise, go light the rig up! What we are shooting for in this portion of the cook is a mahogany color across each oxtail; flip over halfway through the first hour. [Don't be like me and let them get too dark for the eyes to get hungry. They may mess around and get hangry!] 

STEP THREE. Once the oxtails get that candy red color, take them off the grill and add them to the braising liquid to take us to the finish line. In my disposable pan - I'm too cheap to get a cast-iron set of skillets and Dutch oven pans - are the following: beef broth, the W sauce, tomato paste, and red wine. Return to the grill and cook until they are falling apart. 

Lately my Weber kettle has been cooking fast, so it may not be too long before it is time to eat.

STEP FOUR. Be sure you check the temperatures of each oxtail before calling the cook done by probing each one for tenderness - or the feel test. Oxtails are done around 210 degrees for that falling apart taste,  and if your feelers do a better job than a tool (don't let it be the only thing to determine tenderness), squeeze one. Give them a bit of a rest before serving!

I know mine aren't candy red the same way Utah YouTuber (and Houston native) LesBBQ presents his oxtails from each of his videos, but they will be next time! I think I did a pretty good job of making mine Arkansas in every way the first time around, and I suppose they can be run back. 

Rocky gives the paw of approval

This concludes Season 3 of Tailgating For Everyone. Thanks for sticking around to this point and trying some wicked-awesome items to cook at the next party, cookout, event, or in my case, Barbecue Sundays at the Dub. With this slew of recipes, may your next cook be the best one ever! Y'all be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ! 

Ba Da Ba Ba Ba: Dub Shack BBQ Presents My McRib

Because it is that time of year again when that fast-food franchise with the Golden Arches begins to inundate us with a dog bone shaped piece of ground pork with a ton of sauce on it to resemble a wet rib and has the audacity to call it a limited time promotion, we should seek out something better to call a rib sandwich. In addition, I think I can do it better: Come to the crib and find out!

Next season, I'm looking for taste testers who wouldn't mind eating free barbecue once - or twice - a week on those research and development days sharing those grinning faces and perhaps provide feedback on the cooks. The #meatlist members have a seat at the table; come join them!

INGREDIENTS 

Two racks of baby back ribs

Your favorite barbecue rubs (I'm using Fire & Smoke Society's Sweet Preacher and Killer Hogs' The A.P. rubs)

Your favorite sweet barbecue sauce (In true Black Arkansan fashion, I'm using Aisha's sauce)

Sliced onions

Hamburger pickles

Sandwich buns

STEP ONE. Prepare your ribs by first removing them from the cryo-vac packaging they come in and patting them dry. Next, peel back the membrane on both racks and score the bottom of both racks for maximum coverage and flavor to permeate the ribs. Since this is a very wet rib, you have the option of using a binder such as mustard or Bear and Burton's W Sauce before applying the desired rub(s) on both sides. Set the ribs over on a cutting board and allow them to hang out while you light the smoker. 

STEP TWO. Once the smoker reaches 250-275 degrees, place the ribs on the smoker and let them get happy in the applewood smoke for a while until they get to an internal temperature of 175 degrees. In the meantime, grab a beer, give the dog some love, or do something productive in the yard that the missus would appreciate.

STEP THREE. Well, both racks of ribs have that pretty mahogany color and are ready to eat, right? Not quite yet. Once they start feeling good to touch,  bring them off the smoker and wrap meat side down with butter and brown sugar underneath them and as an option, add another layer of honey or a liquid of choice. [I typically add apple juice, but do your thing]. After both racks are wrapped, return to the smoker - you don't have to add any more wood as the flavor has made its presence in the featured presentation. Continue cooking until the ribs pass that wave test or until they are falling off the bone at a temperature of 210+ degrees. 

Make sure these ribs are still tender before someone tries to roast the pitmaster. 

STEP FOUR. Remove the ribs from the foil and add the sweet sauce but be careful of how long they are back on the cooker. Remember, we eat with our eyes first, so please don't spoil your hard work with super dark ribs. Let them rest for at least fifteen minutes; if the bones are falling out, then get them out of the way and slice into sandwiches. When you build them, start with the sauce, add the meat, sliced onions, another layer of sauce, dill pickles, and close it down. Bonus points for serving them with piping hot fries with salt and a beverage of your choice. Enjoy!

I'm lovin' it, are you?

With the end of this season's Tailgating For Everyone recipe series near, it would benefit all of to look back and smoke something special this weekend. [Next week's season finale is going to be unreal, y'all.] As always, thanks for reading this post. If you're not eating the best barbecue you've had in some time, whoop that trick and find yourselves a friendly pitmaster like me to grace the tables, grills, and coolers. Be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ! 

Gettin' Bucks: Dub Shack BBQ Presents Deer Dip

Not only is the continued quest to make barbecue cheap again in motion but also a damn good protein from what some of you are fortunate to bag annually is what we get to eat today: Deer Dip.

Yeah, eight weeks into HSU football season and this is the first dip. Forgive me, please.

INGREDIENTS 

2 lbs ground venison

2 lbs Velveeta yellow cheese

1 lb Colby jack cheese, cubed

8 oz cream cheese (Philadelphia melts best, but do you)

2 cans Rotel

12 oz cream of mushroom soup

Meat Church's Holy Cow barbecue rub

STEP ONE. Brown the ground venison until it is fully cooked. Although it is a very lean protein (think 93/7 meat-to-fat ratio), you still want to not only season the meat with Holy Cow but also drain what little fat remains. Set aside to begin the next step.

STEP TWO. Normally, I would have found a way to put this to the grill but for today, let us veer in a different direction to use the oven. Preheat to 425 degrees and dump all of the remaining ingredients into a disposable pan; add the ground deer to the mix and stir to combine. At this point, feel free to add a nice shaking of Holy Cow but keep in mind that it is a peppery rub and that stuff gets hot in large doses.

STEP THREE. Once the oven reaches 425, place the pan in to cook for twenty minutes. When the timer goes off, pull it out of the oven, stir to satisfaction ensuring that everything is melted, and wait a few minutes before sampling the relatively light work and sharing with your party!

I ended up with two pans, one of which this week's taste testers - my coworkers - devoured like hounds on a fresh piece of meat.

I have made enough dips on the smoker to make a switch and do this one inside. Maybe this is the moment we go shopping for a pellet grill although I've maintained that style of cooker feels like cheating the barbecue game. Anyway, thank you for reading this post. Go cook something awesome outside for not only fun times but also as a break from spending so much time in the drive-thru windows around us. Y'all be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!

Made You Lolli Lolli: Dub Shack BBQ Presents Chicken Lollipops

I reckon it's time to turn a weekly standard into something both kid-friendly and a super appetizer for the next T4E event. In the meantime, might as well keep it simple and showcase one of the DSB sauces - or one of the two Mitch's womp sauce I recently snagged from Academy for $3.

INGREDIENTS 

One package of chicken drums

Your favorite chicken rubs (I'm using Fire Dancer's Chicken Rub and Heath Riles's Garlic Butter)

Your favorite barbecue sauce (I'm also using The Truth Sauce Sweet Heat)

Lolli lolli lolli lolli lemme see you pop that body (or eat this chicken lollipop), whatever they said #DubShackBBQ🏚 #everydayisaGREATdayforbbq #pitmasterlife #igotthesuces #TailgatingForEveryone #chickenlollipops pic.twitter.com/pgZLhs0EQp

— A. Cedric Armstrong (@cedteaches) October 6, 2023

STEP ONE. After opening the package of chicken legs, trim the thick ends to stand them up with a sharp knife. Once finished, find the tendons and cut them off by going all the way around the bone.

STEP TWO. Following the previous step, round off the chicken to make the meaty portion look as much like a lollipop as possible. If you do not have a tool to stand your drumsticks up, then ensure that they are able to stand up on their own. 

STEP THREE. Season the chicken with both Garlic Butter and Chicken Rubs and set up your cooker with a two-zone fire. Once it reaches 350 - remember,  this is grilled chicken, position your birds close to the hot coals but not directly over them and let them work peacefully. Chicken lollipops are normally ready at 160 degrees but since I do not play around with poultry, they went to 175 degrees before pulling them from the grill.

STEP FOUR. After giving them a fifteen-minute rest, feel free to paint The Truth Sauce on the lollipops to make them look like meat candy. They certainly make for a kick-ass appetizer, and it can serve enough to keep the rib fanatics from destroying that part of the table. 

So much drip on those birds

Enjoy!

This is a real easy recipe that can become a hit on game day or the upcoming holiday parties. With a little bit of sweat equity in cutting through the bones and removing tendons, these balls on a bone are the meat candy we all need. Thanks for reading this post and as the weather finally cools down, go cook something awesome outside. Be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!

Chitty, Chitty, Bang, Bang: Dub Shack BBQ Presents Bang Bang Shrimp

Although today's title invokes a 1968 comedy starring Dick Van Dyke, I would like to think that the barbecue version is a whole lot easier to digest and enjoy than a rebuilt jalopy. Bang Bang shrimp is way easier than it should be - and in truth, the prep time takes longer than the actual cook.

INGREDIENTS 

2 lbs. jumbo or colossal shrimp

Bang Bang rub

Great Value Boom Boom Shrimp sauce

STEP ONE. Open the bag of shrimp and rinse in cool water. Peel the shells - and depending on your bag or the raw package found in the grocery store/fishmonger/favorite warehouse, the shrimp may need to be deveined. If you want to keep the tails on, feel free; my cooked bag was deveined with the tails off. 

Even Benton residents appreciate seeing Dick Van Dyke #chittychittybangbang pic.twitter.com/DX9fLNTSJw

— A. Cedric Armstrong (@cedteaches) October 1, 2023

STEP TWO. We believe in "working smarter, not harder", right? Skewer the shrimp positioning them to lay flat for the grill: We do this to be able to turn them without having to pick up every single individual crustacean. Light your grills to high heat and season the shrimp with the Bang Bang rub on both sides. 

STEP THREE. Once the grill reaches that screaming hot temperature, lay each skewer directly over the flame but DO NOT walk away from shrimp unless you and your guests like them rubbery and curly. From this cook, I turned the skewers at three minutes and pulled them after six minutes. Give your hot shrimp a shower of Boom Boom Shrimp sauce and serve immediately!

I know, I could have done the entire thing from scratch...but ain't nobody got time for that. Besides, Bonefish Grill might see this and have a quick word with your friendly pitmaster 😬.

Chitty chitty bang bang. pic.twitter.com/oFhQEyYdkf

— A. Cedric Armstrong (@cedteaches) September 30, 2023

Bang Bang shrimp made me say ugh.

It's also ridiculously easy to make, and if the shrimp are breaded, only add the sauce at the very end after it is fully fried. 

Thanks for checking this week's Tailgating For Everyone recipe. Go, put down your phones, tablets, and computers, and enjoy the great outdoors better known to most of us as our backyards with great appetizers. Be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ! 

Another One. Dub Shack BBQ Presents Grilled Cauliflower

I swear I'm becoming some sort of hitmaker that DJ Khaled wants a piece of the action.

Facts. #DubShackBBQ🏚 #everydayisaGREATdayforbbq #pitmasterlife #igotthesauces pic.twitter.com/GQW0ggy5Mp

— A. Cedric Armstrong (@cedteaches) September 21, 2023

Instead of meat, your friendly pitmaster flipped it and grilled cauliflower. 

Hold up, don't take my man or pitmaster cards away. Lemme explain:

See, what had happened was...I was perusing my way through the produce department at my local Wal-Mart when the idea hit me to try grilling cauliflower. I need to eat healthier than the steady junk diet I've shoved down my pie hole lately, and since the missus is on a modified diet, why not try it out? 

This is what came of it.

INGREDIENTS 

One head of cauliflower 

Olive oil

Fire and Smoke Society's Rodeo Ranch*

*The rub you choose is immaterial to the discussion. Among others, find a salt-free one that you like or even do a basic SPG plus paprika mixture. 

STEP ONE. Wash the cauliflower and pat it dry without breaking it apart, and then lather it in olive oil. If it has its base, keep it; otherwise, ensure that the vegetable can stand on its own - and don't forget to trim the larger leaves. 

STEP TWO. Light your grill to 350 degrees. If you can wave your hand over the fire and not move it super quickly, then it is not time to bring out the cauliflower. Once that moment arrives, place the standing head directly over coals and let it work for the next half-hour. Cauliflower is ready when it softens to a crisp-tender. Pull it from the grill, slice the into either florets or steaks, and serve immediately!

I knew I ran up on a hit with this one when my wife asked me to do it again expeditiously!

Grilling cauliflower - and any other vegetable - makes for some awesome sides as the someone's cousin punishes the table with baby back ribs and brisket burnt ends leaving only scraps for the rest. 

Hey, even vegans get love from your friendly pitmaster. 

As always, thanks for reading this post. If you like it and have the time, go cook something special outside with the usual strip steak and colossal shrimp for the loved ones. Be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!

Smoked Chicken Pot Pie

Not my recipe but please believe that I'll make it!

Made some smoked chicken pot pie seasoned with Holy Gospel and Voodoo! Best chicken pot pie I've ever had!

You'll need:

1 costco rotisserie chicken 

2 cans of cream of chicken 

1 cup of whole milk

4 oz of shredded cheddar

1 can of corn your choice

1 cup of diced carrots

1 cup of chopped asparagus

1 can of biscuits cut into quarters (not the layered kind)

Seasoning your choice to taste (I chose my go to's Voodoo and Holy gospel)

Smoke the whole chicken at 200 for 30 minutes or however long you want smoke flavor to get into meat.

In a 9x13 pan fold together your veggies, cream of chicken, milk, cheese, biscuits and Seasoning. 

After you've smoked your chicken remove and shred the chest meat (don't wanna get my comment removed lol) and fold it into pan. Chest meat was plenty. 

Smoke on top rack if you got one at 400 for 45-60 minutes or until top biscuits are crisp to your liking. 

Let rest for 20 minutes if you can and enjoy!

Make Barbecue Cheap Again: Dub Shack BBQ Presents Chuck Roast Burnt Ends

Making barbecue is clearly a passion of mine - and a great way to go outside away from the jibber-jabber of the world for anywhere between a few hours and a full day to make some really good food for family, friends, coworkers, and special events. One thing that sometimes gets overlooked is the relative inexpensive cost of entry: You don't need the priciest grills and proteins to make some impressive chow. In this week's recipe, your friendly pitmaster is smoking chuck roast burnt ends.

Do they taste like brisket?

Keep reading to find out.

INGREDIENTS 

Beef chuck roast

Wright's BBQ Meat Rub

Heath Riles's Garlic Butter rub 

Brown sugar

Beef broth

Honey

Your favorite barbecue sauce (of course, I'm using Dub Shack BBQ’s The O.G. sauce)

*If so desired, beef tallow to fortify the meat even more

STEP ONE. In the quest to make barbecue cheap again, pat down the beef chuck roast and slice it into 1-2" cubes. Apply both rubs onto all sides before placing the faux burnt ends on a wire rack. 

STEP TWO. In the meantime, light your smoker to 250-275 degrees. While the choice of wood is certainly your call, I went for mesquite wood splits due to the fact it is my favorite smoking wood for brisket. If you're using hickory, pecan, or post oak, then do your thing; after all, this is your cook. By the time the smoker reaches 250, bring out the burnt ends on the rack [work smart, not hard] and place it on the grates until they hit an internal temperature of 175 degrees.

STEP THREE. Think you're done? 

I'm sure the color is there, but the job is halfway done.

Once those cubed morsels show that they are at least 175 degrees, transfer them from the wire rack to a disposable pan with the following: beef broth to fortify the beef part of the chuck roast burnt ends; The O.G. sauce; several pats of butter; brown sugar for the caramelization; honey; or if that isn't enough, add a dollop of beef tallow to power up the experience. Return to the smoker and check again in about two hours. Chuck roast burnt ends are finished not at a certain temperature - although mine were an average of 210 degrees - rather at how they feel. If they are squishy, then you're finished! Let them rest for some time because piping-hot meat in the mouth can lead to some suffering. 

To answer my main question from earlier, does it taste like brisket?

No.

Good, and I wouldn't throw it off my plate. 

Thank you for reading this post and taking the time to cook it, share with the aforementioned family, friends, neighbors, coworkers, and anyone within six degrees of yourselves. Although not exactly like brisket burnt ends, the chuck roast counterparts are pretty dang good and at a third of both time and money, they are awesome for anytime of the week plus your next gameday charcuterie boards. Be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ! 

Gettin' It Poppin': Dub Shack BBQ Presents Bratwurst Poppers

Matt Pittman of Meat Church BBQ fame made some two days ago.

Kosmo wrapped his in bacon yesterday. 

Your friendly pitmaster is making game day fun again - and during county fair week, at that.

What are we eating? Bratwurst poppers.

No matter how they are prepared, these joints will be some good snacking at the tailgate. 

INGREDIENTS 

Bratwursts

Cream cheese, preferably whipped

Shredded sharp cheddar cheese

Your favorite rub of choice

STEP ONE. Using a sharp knife, open the brats only piercing the skin to flatten them for even cooking. These poppers are going to be stuffed; giving them a boat for the cheese mixture to melt. Don't hollow out the meat only open the links.

STEP TWO. To ensure that they indeed are poppin', make several - and set your grills to 300 degrees. Once the lucky vessel reaches temperature, bring your tray full to the pit and load them up. With my number of brats, I chose to leave the wire rack underneath them (y'know, work smart - not hard) and let them cook until they reach 160 degrees internally. Remove and enjoy after a fifteen minute resting period.

My wife is on a modified diet for health reasons, and although it makes barbecue a bigger challenge than usual, I want her around as long as the good Lord finds it fit for us to enjoy each other and be here for Little Miss Sunshine. Try this one at your next cookout without the bun and you may never go back to having to tote one...but if you need a bun, bratwurst poppers will fit just fine. As always, thank you for your support of the movement and reading this post. Be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!

Peaches and Cream: Dub Shack BBQ Presents Peach Cobbler

This recipe marks Season 3 of Tailgating For Everyone, and what better way to get a tasty start to football season besides a Reddie win than smoked peach cobbler? Give this post a good look and try it out; we are also entering Labor Day weekend. We know I got the meats on lock, come see what else hits the docket!

INGREDIENTS 

2 cans of peaches (you can keep the syrup, or use either fresh of frozen peaches)

1 cup all-purpose flour 

1 cup white sugar

1.5 cup milk

One stick of butter, melted*

Cinnamon 

Brown sugar

*If using unsalted butter, add a pinch of table salt to the batter mix. Otherwise, carry on.

STEP ONE. Mix the dry ingredients together (flour and white sugar) and stir to combine the two in a separate bowl. 

STEP TWO. Add milk to the party and set aside. This mixture is the base of this smoked peach cobbler; if it isn't a perfect slurry, it is okay. Why? We are going to eat this anyway. 

STEP THREE. The method is completely up to you regarding how the butter is melted (I cheated and used my microwave), but it remains the same. Once melted, pour into a disposable pan in this order: butter, flour/sugar/milk slurry, and peaches. To make mine a little sweeter, I added both brown sugar and ground cinnamon to the festivities. 

STEP FOUR. The smoked peach cobbler goes on my Weber kettle grill at 350 degrees for the next 1-1.25 hours. It is finished when it sets, passes the ol' toothpick test, and browns along the edges. 

STEP FIVE. Pull from the grill, let it rest for fifteen minutes,  grab some vanilla ice cream, and enjoy!

Unrelated to barbecue content, but meet my buddy Rocky

How did it go?

Ask my next-door neighbor Shirley. 

It looked good although I burned the edges and tasted the part. Instead of an hour and fifteen minutes, maybe pulling at one hour will be the move. I won't win any contests and the cake and confectionery artists among us are safe from your friendly pitmaster entering a different arena.

One thing I did that is completely optional and since I found myself in Little Rock earlier this summer, I used a few chunks of B&B peach wood that I had gotten from the Ace Hardware store on Cantrell for that smoky flavor my blue bag briquettes wish they could impart. As always, thanks for reading this post and sharing good food among family, friends, and yes, coworkers. Be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!

Hangin' It Up: Dub Shack BBQ Shares Dat White

Somehow, I knew that this day would come.

Nah, I'm not getting out of the barbecue game entirely but I am passing on something that has been highly requested over the years: my Dat White barbecue sauce. Of course, I'll make it a few times a year but for any other occasion, I might as well give you the recipe and the why for its origin.

INGREDIENTS 

16 oz mayonnaise 

1 c white vinegar

1 tsp sugar

1 tsp salt 

1 tbsp ground black pepper

1 tbsp garlic powder

1 tbsp paprika

4 oz spicy brown mustard

8 oz apple juice

STEP ONE. Assuming the mayo comes from a 16 oz jar, scrape it all into a mixing bowl. Add all of the ingredients together and mix to your taste. 

STEP TWO. Pour in Mason jars or squeeze bottles and refrigerate at least twenty minutes but up until you feel like it is time to use. Best with chicken, fish, fries, and as an alternative to anything ranch dressing goes with. 

Unfortunately, this only holds for one week; hurry and enjoy the fool of Dat White!

For the origin story: My wife's late step-dad Tim is a Birmingham native who absolutely loved the Crimson Tide and his family. In his memory came this take of a popular iteration up the road in Decatur at Big Bob Gibson's restaurant where chicken quarters get dunked before fulfilling their service in our stomachs. Dat White is a tribute to that particular style of Alabama barbecue, but it shouldn't stop anyone from making it and enjoying it thoroughly. [Hint: I really don't like mayonnaise but this stuff is bomb!]

As always, thanks for reading this post and for your support of the movement. No matter where good food and the journey takes us, be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!

Give Them Their Flowers While They Can Smell Them

Earlier this week, a high school classmate passed away from an accident at home.

My church's musician was found dead the other day. 

This does not include so many people who have departed this life within the past few days and the families and friends they left behind. 

What does that mean, Deacon Ced?

Simple: Give people their flowers while they are able to smell them, because once they leave this rock, that's it. We do not know when our time to step into eternity will be yet we must keep ourselves both fully prepared for that inevitable time and be the light we so often sing about on Sunday mornings. One inaction or cross word may be enough to kill one another, but what are we doing to be in loving support and care for our fellow brothers and sisters?

Treat others as you want them to treat you. This is what the Law and the Prophets are all about.

Matthew 7:12 CEV

We often trot out 2 Timothy 4:7 about completing the race, but what can we do prior to invoking what sounds like empty words to grieving family members and friends? Are we encouraging each other to keep going as times get rough? What happens when we get legitimately tired, feel underappreciated, and cries of despair are all we can wail out? Furthermore, where is the sincerity when we realize that we need a break before life breaks us?

I have fought a good fight, I have finished my course, I have kept the faith:

2 Timothy 4:7

Instead, let's shower each other with love. Let's try pouring into each other fully. Let's give each other the opportunity to smell roses, tulips, daisies, marigolds, violets, honeysuckle, freshly baked tea cakes, etc. in not only our words but also in deeds. I'm pretty sure Christ would want that of us. Let's bathe in gratitude and all of those warm fuzzies spoken or written (with the latter, I'm gleaning from my younger days in ALL-STARS. Let me hear you clap once 😉).

Love is always supportive, loyal, hopeful, and trusting.

1 Corinthians 13:7

As we celebrate the lives Jason and D'Angelo and so many others led, it is more than okay to be sad, shed a tear, be at a loss of words, or even turn up - yet keep in mind what they meant to us and our shared memories - and remember to give each other our flowers as we are still able to give them a good whiff. 

Love.

Taken from 1 Corinthians 13:1-7

What if I could speak all languages of humans and even of angels? If I did not love others, I would be nothing more than a noisy gong or a clanging cymbal. What if I could prophesy and understand all mysteries and all knowledge? And what if I had faith that moved mountains? I would be nothing, unless I loved others. What if I gave away all that I owned and let myself be burned alive? I would gain nothing, unless I loved others. Love is patient and kind, never jealous, boastful, proud, or rude. Love isn't selfish or quick tempered. It doesn't keep a record of wrongs that others do. Love rejoices in the truth, but not in evil. Love is always supportive, loyal, hopeful, and trusting. Love never fails! Everyone who prophesies will stop, and unknown languages will no longer be spoken. All that we know will be forgotten.

1 Corinthians 13:1-7

Riblets for the Deuce Trey

Because my job is once again working me more than the police department at a Waffle House between the club closing and the inevitable fight, one of my holiday responsibilities is to cook for the family (and whoever else shows up) before I falling asleep for a brief nap between shifts. Of course, the kids and flavor-averse get hot dogs to eat: If they dare to add ketchup to them, they will be permanently banished to the kids' table. My wife had been asking for riblets and with her family reunion coming up, it's not only time to stock up on those and rib tips but also get some practice time.

I still make EATIN' barbecue, not COMPETIN' barbecue: Check out how we got here and why this round was too spicy for the two people underneath my roof.

INGREDIENTS 

Aunt Bessie's Riblets [yes, you can break down the 10 lb. boxes into more manageable freezer bags]

Your favorite barbecue rub [I used Pit Boss Mango Magic]

The cheapest BBQ sauce you own - or just pay $10 for Dub Shack BBQ’s Dang! Oh, Mango sauce

Brown sugar 

Butter

Apple juice or favorite braising liquid

Well, let's get to work.

STEP ONE. Grab only the riblets you plan on eating. For us, a 10 lb. box is way too much especially considering 1)I was cooking other stuff, and 2)side items matter. Season all sides with Mango Magic and set aside. Go outside and light your smoker to 250 degrees, giving it the almighty two-zone fire it so deserves. When it gets too hot for the wave test, then it is time to cook.

STEP TWO. Place the riblets directly over the coals and cook to your desired color. With this rub, my riblets came back a mahogany color and at a 175 degrees. If they were to have hit 200 degrees, then they would have needed a timeout on the indirect side because they would not have fully broken down into those mouthwatering tender bits. 

STEP THREE. Like the normal pork ribs, riblets get wrapped upon 175 or the desired color. In this case, I put all twelve riblets in a disposable pan where a few pats of butter and one entire bottle of Dang! Oh, Mango were awaiting their run at a smoke bath. Continue cooking until the riblets reach a tenderness you are satisfied with; in this case, I brought them in at 204 degrees. 

STEP FOUR. Since these are considered snacks at the football parties, put them out on the table and serve immediately!

I forgot to take a selfie eating one, but trust me. When done right, Applebee's has nothing on me! 

Riblets are what some people call potstickers, and they can take on a wide variety of flavor profiles as seen with the mango version here and the complex yet well-balanced taste the sauce brings to the moment. As always, thanks for reading this post - and being a catalyst in cooking something supremely awesome outside. Y'all be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ! 

I Got Sides, Not Side Chicks

As often as I try to make sure every day is a GREAT day for Dub Shack BBQ,  I don't always remember to make side items to eat with all of that delectable pulled pork, brisket, chicken, turkey, ribs, steaks, etc. that your friendly pitmaster puts out. Sometimes, a side item becomes near-mandatory such as the smoked cream cheese (see my neighbors); other times, the featured presentation gets bypassed in favor of shotgun shells or one of Da Dips. One of the easiest sides I can put together is smoked mashed potatoes, and they are wicked-easy to make! 

INGREDIENTS 

Honey gold potatoes, halved

Butter

The Golden Ticket**, better known as Dub Shack BBQ’s beef tallow

Fire and Smoke Society's Potato Slayer rub

*The potato doesn't matter. You can make it your own with reds, Yukon golds, russets, or any other potato. Heck, even use sweet potatoes if that's your prerogative. My happy behind is using honey gold potatoes for this blog.

**The Golden Ticket is a trial run, and like Dat White, could very well be a limited batch. Save your olive oil for another day and once you use tallow, you may not come back.

STEP ONE. After washing the potatoes, apply the Golden Ticket all over them and share the love fest with Potato Slayer. Wrap them in aluminum foil and set aside to light the weapon of choice. 

STEP TWO. We all are acutely familiar with two-zone cooking where the coals are on one side and a cool zone on the other, so do it. Once the grill reaches 325-350 degrees, place the potatoes on the cool side and close the lid. Your taters will let you know when they are ready by becoming soft at a fingertip's touch. Bring them in and allow to cool for approximately fifteen minutes. 

What a side! 

I know that barbecuers get a bad rap for only doing meat well yet the sides matter as much if not more so than the proteins alone. Doing side items on the grill frees up the kitchen for other stuff as warm rolls, cakes, and even casseroles; therefore, it becomes an extension of what we already own and allows it to take food to the next level. As always, thanks for reading this post: Go cook something superb this week! Y'all be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!