Ingredients [ ] 1/2cup soy sauce [ ] 1/4 cup brown sugar [ ] 1teaspoons jarred minced ginger [ ] 2teaspoon jarred minced garlic [ ] 1teaspoon sesame oil [ ] 1tablespoon cornstarch [ ] 1 1/2 pound salmon fillet, skin on Choice of wood Cherry or Pecan. Instructions Preheat grill to 350 degrees/Smoker to 275. NOTE: internal temp should hit 145 degrees. Whisk together […]
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Recipe below👇🍖 I like to trim the top layer of fat & sliver skin to expose the surface of the meat. -This cut of meat is marbled so well there’s no worry of it drying out when trimming this top layer. This will allow your bark to setup well. Coat with Black Tuxedo from […]
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This recipe is from Ms. Paula who is called @queenofthegrill. Spatchcock Beer Chicken with spicy ranch beer dipping sauce is a MUST try!!! Season your chicken with @code3spices 5-0 Rub. Preheat your grill to 350 F using hickory or cherry wood. Place an aluminum pan on the grill grates and pour beer of your choosing. […]
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Who’s down to smash this Smoked Steelhead Trout cooked by our good friend Josh, @born_to_chef?! Details below!! . Fish: Steelhead Trout . Binder: Melted Butter mixed with a Dijon Mustard . Rubs: Boars Night Out New Spicy White Lightning, Code 3 Spices Top Gun Everything Rub . Grill: Weber Grill Copper Kettle . Fuel: Rockwood […]
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Not many ingredients are need for this Code 3 Steak recipe making it simple and delicious. Ingredients: —2 teaspoons of Code 3 Rub (Grunt Rub garlic blend and Top Gun)(May substitute Rescue or Backdraft with Grunt Rub) —2 Tablespoons of Amish, Irish or European butter. —Duck Fat Spray Directions: 1. One hour before cooking, […]
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Code 3 Spices Spicy Keto Crack Slaw (egg roll in a bowl) Prep Time is: 10 mins Cook Time is: 20 mins Total Time is: 30 mins Servings: 6 people approximately Recommended Ingredients: Any of your favorite Code 3 Spices blends (We suggest Backdraft Hot and Smokey Blend) 1 pound of ground beef (or ground […]
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This beautiful 19 pound Berkshire ham was meticulously prepared for a local customer. We applied spicy brown mustard to the entire ham, acting as a binder. Backdraft and Fiesta Spices coarse ground black pepper provided the spice! The meat was slowly smoked for 2 hours before spritzing with a mix of apple cider vinegar and […]
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This Recipe comes from the IG account of @smoke_eaterz. It’s delicious and well worth a try. @smoke_eaterz @smokeaterz Sunday sour!!! ⬇️⬇️⬇️ 🔥 🔥🔥🔥🔥🔥 . 2 parts bourbon . 3 parts squirt soda . 1 egg white . 1/2 ounce simple syrup . Dash of bitters . Garnish w Code 3’s Grunt Rub. . 🍹 🥃 […]
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Not on a grill, but check out this EASY recipe our family LOVES. 🔥🐓💯 Easy Chicken Quesadilla 🐓🧀 (Only 5️⃣ ingredients!) – 2 Chicken breasts – 1 can of Rotel – Flour tortillas – Shredded cheese of choice (we prefer cheddar) – Seasoning of choice (Backdraft) Place Rotel, chicken & seasoning into pan & simmer […]
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Squash it like it’s hot? Nah. Squash it like it’s on fiyah!! Low Carb BBQ Bacon Wrapped Delicata Squash – I’m fairly certain I could make an entire meal out of these alone. I use Delicata Squash (yes you can eat the skin), wrapped in bacon, and seasoned with Code 3 Spices Backdraft rub. […]
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Gorgeous turkey pic from our brother @grillseeker Smoked Turkey Recipe 📢 🦃 Brine turkey one day in advance. 🦃 Preheat smoker to 250 to 275 degrees F (110 to 120 degrees C). We find that 275 is a solid temp to run 🦃 For your wood flavor we suggest a mix of Hickory and cherry […]
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This BBQ recipe is brought to you by one of the members of Code 3 Nation @StevenSmoked from IG. Brisket burnt ends…candy for the barbecue enthusiast, right? How could one even begin to make this delicacy better? I say, make that candied brisket, wrap it in bacon and coat it with more barbecue sauce! The […]
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The guys from GrillinFools.com have done it again with this amazing appetizer recipe. It would be a home run at your next Super Bowl party. Did I mix my metaphors again? The Grillin’ Fools use our products all the time and are big fans just as we are of what they do with them on […]
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Grilled Shrimp Skewers slathered in a butter lime sauce
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Potatoes on the grill are great, but what if you add your toppings into the potato before you cook it? The guys over at BBQ Pit Boys came up with a great idea. Stuff the potato and then grill it. This is another recipe that you can be creative with. You can add whatever you […]
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This is my first article on seafood. This is a simple how to do salmon filets. In this article, I picked up a couple marinated filets from a local grocery store. You can pick these up already marinated or can pickup any store marinade and the same thing. Fish is probably one of the easiest […]
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Brisket is quite easily the most opinionated smoked meat out there. The jury is still out on whether to inject, wrap, marinade or none of the above. Everyone seems to have an opinion on the subject, but the one that never waivers it that it must be smoked just right. The brisket is from […]
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This recipe started out as a how to for making fajitas, but I decided it needed one extra step, grilling the burrito. I headed back out to Edwardsville Quality meats and picked up a couple pounds of skirt steak. This is typically what you would find being used in Mexican restaurants. You can grill these […]
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LAMB RIBS 2 WAYS 1 – Smoked Lamb Ribs with Guinness Glaze 2 – Smoked Lamb Ribs With Dijon, Balsamic Glaze **Editors Note: This is the first article featuring a guest writer. I hope to do many of these in the future as this will allow the readers to get different tips/techniques and points of […]
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Do you want something easy to do? If so, stop by Edwardsville Quality Meats and tell them you want their seasoned pork loins. I will be writing up a review of their store but I had to get this one posted to the website. I wanted to do something new for the website and when I […]
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Of all the recipes I have tried, this is your chance to be the most creative. The options for this really are endless. The sausage fatty has been around for quite sometime, and I have done these before but wanted to bring you the process. A sausage fatty is just ground sausage that can either […]
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Beer can chicken is probably the easiest of recipes, but turns out great flavors every time. The key to beer can chicken is to make sure that you are able to crisp up the skin. I picked up two whole fryers at the Troy 4-0. I don’t pay attention to chicken prices, but I bought […]
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We know the old adage, that everything is better with bacon. In this case, it is does make it better, but you can’t help but love the cheese and peppers. I promised Mrs. CBQue that she would get a mention for putting these together. She put the recipe together and took the pictures, I just […]
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In order to do stuffed pork chops you need to start with a thick cut pork chop and butterfly it before adding the stuffing. The good news for me is that the Troy Meat Processing that I bought these from already had cut them butterfly and these were monster chops. If the pork chop is […]
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Moink Balls are without a doubt the easier appetizer to ever make. The ingredients, preperation and preparing take mere minutes, but they taste absolutely delicious. Moink Balls are aptly named (moo + oink) because the ingredients are meatballs, bacon, and then whatever else you want to add. In this case, I decided to add some rib rub, along with a […]
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The guys at work have been wanting me to bring in some BBQ, and since I didn’t have a ribs post, I figured this was the perfect time to get everyone a post on the basics of doing ribs. Ribs are the most fun to do because there are hundreds of flavors that you can […]
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The trick to jalapeno poppers is making them so the cheese doesn’t run out. My wife (who will be now knows as Mrs. CBQue) found this cool popper tray at Lake of the Ozarks. The best part is that these came with poppers already made. Since I already decided to eat those, I had to make […]
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I had a gift card to Kelly’s Butcher Shop in Troy IL. I have always gotten good steaks from there, and with it being almost 40 degrees today, I decided it was a good idea to get the grill out. I have tried these at other steakhouses, and wanted to see if I could recreate […]
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Pork shoulder, I feel, is the simplest of things to make on the smoker. If you can keep a consistent temperature there really isn’t much to do until it is done. In order for a pork shoulder to be turned into pulled pork, it has to reach an internal temperature of an 190 degrees. You […]
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