Recipes
What comes off the smoker, the fryer, and the oven, written the way I cook it.
5 recipes, so far
- Smoker, then fryer
Smoke-then-fry turkey
Injected with Cajun butter, rubbed heavy, rested overnight, smoked for ninety minutes, then fried with the lid down so the smoke seals in. The one people ask for by name.
- Rest
- 12+ hours
- Smoke
- 90 min, low heat
- Fry
- lid down first
- Smoker
Smoked pork butt
Same rub family as the turkey, with brown sugar up front. Mustard binder, apple cider spray, wrap at 165, pull at 190.
- Binder
- Yellow mustard
- Spray
- Apple cider, hourly
- Wrap at
- 165–170°F
- Smoker
3-2-1 spare ribs
Three hours in smoke, two hours wrapped with butter, brown sugar, and honey, one hour sauced. The rib tips come off at the wrap and finish in the oven.
- Grill
- 225°F
- Smoke
- 3 hours, meat up
- Wrapped
- 2 hours
- No cook
Anna's white BBQ sauce
Alabama-style. Mayonnaise, white wine vinegar, horseradish, Creole mustard, and coarse pepper. Ten minutes in a bowl.
- Prep
- 10 minutes
- Yield
- About 2 cups
- Keeps
- 1 week, refrigerated
- Oven
Christian nachos
Sheet-pan nachos in layers. Strain the beans really, really well. The wets go on top so they dry out instead of soaking through.
- Oven
- 400–425°F
- Layers
- Five
- The rule
- Strain the beans