Recipes
Written the way I actually cook them: the rub, the temperatures to hit, and the one thing that goes wrong if you skip it. Pick one, then pop it open.
4 recipes, so far
- Smoker, then fryer
Smoke-then-fry turkey
Injected with Cajun butter, rubbed heavy, rested overnight, smoked for ninety minutes, then dropped in the fryer with the lid down so the smoke seals in. The one recipe people ask for by name.
- Rest
- 12+ hours
- Smoke
- 90 min, low heat
- Fry
- lid down first
- Smoker
Smoked pork butt
The same rub family as the turkey with brown sugar in front, a mustard binder, and an apple cider spray bottle that lives in the fridge. Two stalls, one wrap, and an hour of patience at the end.
- Binder
- Yellow mustard
- Spray
- Apple cider, hourly
- Wrap at
- 165–170°F
- No cook
Anna's white BBQ sauce
Alabama-style: mayonnaise, white wine vinegar, horseradish, Creole mustard, and coarse pepper. Ten minutes in a bowl, and the thing that makes smoked chicken and the pork butt disappear faster.
- Prep
- 10 minutes
- Yield
- About 2 cups
- Keeps
- 1 week, refrigerated
- Oven
Christian nachos
Sheet-pan nachos built in layers, with the one rule that matters: strain the beans until you think you are done, then strain them again. The wets go on last so they dry out instead of soaking through.
- Oven
- 400–425°F
- Layers
- Five
- The rule
- Strain the beans