• Skip to main content
  • Skip to footer

Holy Smokes BBQ

The Grillin Shops in Colorado

  • Home
  • About
    • Recipes
  • Grills & Smokers
    • Green Mountain Grills
    • The Big Green Egg
    • Blaz’n Grills
  • The Shop
    • Buy Online
    • Woods, Pellets, Charcoal
    • Grilling Tools & Accessories
    • Sauces, Rubs, Marinades
  • Contact

Recipes

“SBS Cabernet Short Ribs” with a Cold Grilled Pesto Salad, and Smoked Garlic Parmesan Tater Tots

July 12, 2021 by Holy Smokes BBQ

Here is a great way to cook a 3-course elegant meal on a smoker…Helps if you have a Camp Chef with the Side Kick Flat Top Griddle.   The “SBS” stands for Smoke-Braise-Sear—a three-step method of cooking these to perfection.

What it Takes:

BSB Short Ribs:

  • Rack of Beef Short Ribs, 4-6 ribs. We recommend Dartagnan Angus or Grass-Fed Bone-In Short Ribs
  • 1 cup of a nice Cabernet Sauvignon, preferably what you are serving with dinner..keeping the pallet consistent.
  • Kosher Salt
  • Coarse Ground Pepper
  • A nice Semi-Sweet Rub. We used Willow Seasonings “Sweet Smoke” and it added just the right amount of flavor.

Directions

  1. Prepare Short Ribs, by NOT Stripping them, but sprinkle them with kosher salt and coarse ground pepper, then a coat of olive oil as a bonding agent, then your rub.   We used Willow Seasoning’s “Sweet Smoke” and the results were excellent.
  2. Set Smoker to 225 degrees and smoke level 8.
  3. Smoke on Top Rack for 3-3 ½ hours, spritzing with apple juice every 45 minimum
  4. Line a shallow baking pan, just big enough to fit ribs, with aluminum foil, leaving enough to cover over the top after the ribs are placed in.
  5. At the 3 ½ hour mark, take the ribs off of the rack and place them MEAT SIDE DOWN in the lined baking pan.
  6. Pour approx. 1 cup of wine over the top and make sure the rack is 2/3 submerged in the wine
  7. Return to the BOTTOM rack of smoker for 2 ½ hours in the pan covered in foil
  8. When Temp of the meat reaches 197-205 degrees, pull and set aside under foil to await a sear.

Pesto Salad

  • 1 medium bunch of Fresh Asparagus, cut into 2-inch pieces
  • 1 small bunch of Green Onions, diced
  • ½ Red Onion, Diced
  • 1 Red Bell Pepper, Diced
  • 1 Orange Pepper, Diced
  • 1 Zucchini, sliced
  • 1 Yellow Squash, sliced
  • 20-25 Cherry or Grape Tomatoes
  • 15 Mozzarella Balls
  • 3 tbsp Pesto Sauce
  • Salt and Pepper

Directions:

  1. Combine 1st 7 ingredients and place in a bowl
  2. Drizzle with Olive oil and salt and pepper to taste.
  3. Either on Stove or if you have a flat top, grill to a nice brown sear on vegies
  4. Remove and set aside and chill
  5. When ready to serve, combine with tomatoes, mozzarella balls, and pesto
  6. Salt and pepper to taste and serve cold.

Tater Tots

  • Frozen or Fresh Tater Tots (as many as you like)
  • 3-5 cloves of fresh garlic, minced
  • 1 stick butter
  • ½ cup Fresh Grated Parmesan Cheese

Directions

  1. Place tots on a flat baking sheet
  2. Melt butter in a pan and add garlic minced
  3. Brush Tots lightly with butter garlic mixture
  4. After Meat has been removed from Smoker, Pre-Sear, bring up the temp to 400 degrees and smoke level 1-2
  5. Place Tots on pan on top rack for approx. 15 minutes until Golden Brown or desired texture
  6. After the first 7 minutes…return Ribs, out of foil and pan, to the bottom rack, flipping once, for the last 7 minutes of the Tot cooking time

Turn off the smoker, the griddle, and pour a glass of your Cabernet, and enjoy!!!

Cheers

Filed Under: Recipes

Wild Game Tacos

July 6, 2021 by Holy Smokes BBQ

Wild Game Tacos
A quick and easy recipe for making your favorite tacos, with a unique twist. And so good! Make these tomorrow for dinner tonight.
Click Here

WILD GAME TACOS

Try these flavorful tacos made with wild game meat and delicious toppings! This recipe is super easy to whip together and a great way to turn your game meat into a family favorite.

INGREDIENTS

  • 2-3 pounds wild game sirloin or bottom round (works best with Elk, Deer or Pronghorn)
  • 2 quarts orange juice
  • 4 limes (2 juiced and zested, 2 sliced for serving)
  • 5 cloves garlic, minced
  • 2 bunches of cilantro, chopped
  • 1 white onion, chopped
  • Salsa verde
  • Corn tortillas

 

INSTRUCTIONS

Combine orange juice, 2 juiced and zested limes, garlic, and one bunch of cilantro into a large container or sealable bag. If the meat is a thicker cut, slice so it is less than 3 inches thick. Marinade meat for a minimum of 6 hours, up to 24 hours. Keep refrigerated.

When ready to cook, preheat pellet grill to 225 degrees F. Remove meat from marinade and add salt. Smoke until internal temperature reaches around 100 to 110 degrees F. Once it reaches that temperature, sear with cast iron in butter or oil until internal temperature reaches 125-135 degrees F.

Slice the meat cross-grain, then chop and add salt. Top a warm tortilla with meat, onion, cilantro, and salsa verde. Serve with lime. Add other toppings as desired.

Filed Under: Recipes

Reverse Seared Tri Tip

June 21, 2021 by Holy Smokes BBQ

Reverse Seared Tri-Tip

Tools: 

  • Pellet Grill or Charcoal Grill
  • Sharp Knife
  • Cutting Board
  • Aluminum Foil
  • Meat Thermometer 

Ingredients:

  • Tri Tip (2-5 pounds) Grass Fed …I prefer Mishima Wagyu from Dartagnan Foods
  • Kosher Salt or Coarse Salt and Coarse Ground Pepper
  • Marinade of Choice if you prefer. I do not use a marinade on a Wagyu cut, the taste of the beef is good enough.

 

Reverse Seared Tri-Tip Recipe

 

Instructions

Trim excess fat and silver skin from the roast. Place in a zip-top bag with your favorite marinade.  I prefer  Let marinate for 1-2 hours.

Preheat your Smoker or Pellet Grill to 220, to set up for indirect grilling/smoking.

Remove the roast from the marinade. Wipe off excess marinade. Season with a 50/50 blend of the Salt and Pepper.  Place in  Smoke at 220°F until the internal temperature reaches 105-110°F. Remove from the grill. Cover loosely with foil.

If you have a two-piece diffuser, remove the door and place  the Grill Grates  over the firebox. If you have a separate area or grill to sear,  turn the grill up to 475°F.

When the grill comes up to temp, grill the roast on both sides to achieve nice grill marks. Remove when the internal temperature reaches 125°F. Rest 10 minutes before slicing thin, against the grain.

First we smoke. Then we sear.

 

Recipe by:

The Life Cycle Foodie

www.lifecyclefoodie.com

Filed Under: Recipes

Shrimp Scampi

June 15, 2021 by Holy Smokes BBQ

Classic Shrimp Scampi

Ingredients:

  • 1 lb whole grain Pasta, (linguini or spaghetti preferred)
  • 4 tablespoons butter
  • 4 tablespoons extra virgin olive oil plus a little bit more for drizzling
  • 1 bunch green onions
  • 5-7 cloves garlic, pressed or minced
  • 14-16 extra-large shrimp, about 1 lb.
  • Kosher salt and freshly ground black pepper
  • ½ cup dry white wine/Sauvignon Blanc recommended
  • ½ lemon juiced.
  • 1 cup diced Roma or Vine-Ripened tomatoes
  • ¼ cup finely chopped parsley, and a little extra for garnish.

how to make shrimp scampi

  1. For the pasta, put a large pot of water on the stove to boil. When it has come to a boil, add a splash of olive oil and the pasta of choice.  Stir occasionally to make sure the pasta separates.  Cook for about 6-8 minutes or until the pasta done but not overcooked.  Drain and set aside to keep warm in a covered pot.
  2. Meanwhile, in a large skillet, add 2 tbsp olive oil and 2 tbsp of butter. Sauté the garlic and green onions until both are translucent, about 3-4 minutes.  Add the lemon juice, wine, and sauté’ to reduce slightly.  Add parsley, stir in for about a minute and add shrimp.  Salt and pepper and allow to cook about 2 minutes per side until pink.
  3. Remove from heat. Leaving in the pan, stir in tomatoes.  This will allow the tomatoes to warm but not overcook, and also stop the shrimp from cooking.
  4. Center pasta on individual plates, and Shrimp, with the desired amount of sauce, and tomatoes.   Sprinkle parmesan cheese and a little parsley for garnish.

Wine Recommendation:  “Colterrace” Sauvignon Blanc

Recipe by Gary Robinson

The LifeCycleFoodie

www.lifecyclefoodie.com

 

Filed Under: Recipes

Smoked St Louis Pork Ribs

June 8, 2021 by Holy Smokes BBQ

It’s not hard to figure out how to make great bbq ribs. Try these sticky, smokey BBQ St Louis ribs at home – you’ll probably eat a whole rack to yourself!

Barbecue ribs must be one of the most popular menu items ever to come off a smoker. Smokey, sweet, porky sticks of deliciousness that satisfy a primal urge to gnaw the meat straight off the bone. Good ribs will require sheet after sheet of paper towel to mop up extra sauce from your fingers and face. Heck, you may just need a bib as well.

I based my recipe on the 3-2-1 method, which calls for 3 hours of smoke, 2 in foil, and a final hour of unwrapped but sauced smoke exposure. I guess mine is actually more like 3-2-.15? I think 6 full hours can result in slightly overdone ribs, and that really the final step only needs enough time to “set” the barbecue sauce, which is usually only 10-15 minutes. All this takes place at 225f, and I recommend a remote thermometer for a more accurate reading of the temperature inside the cook chamber.

Many people think that “fall off the bone” is the hallmark of perfectly cooked ribs, in actual fact barbecue aficionados (and judges) consider this to be overcooked. A perfect rib should have a perfect bite mark, clean to the bone, with the rest of the meat still intact. But, I get it, some people just want them super soft and bone-free, so if you’re one of those people just leave the ribs on for the full final hour.

One final note – the BBQ sauce you choose to use will have an effect on the final appearance. A dark sauce with brown-ish hues will result in dark lacquer, whereas a lighter, orange/red sauce will lead to a more mahogany finish, and your choice of the rub will affect the final color, too.

This recipe calls for St Louis or Spare ribs. Baby Back ribs are much smaller with less meat and so will cook much faster.  Also, we recommend using Applewood or a medium fruit blend of pellets depending on the type of smoker you have.

INGREDIENTS

  • 1 rack St Louis or Spare cut pork ribs
  • Approx 1/2 cup of BBQ pork rub
  • 1/4 cup brown sugar
  • 3 tbsp butter
  • 1/3 cup BBQ sauce or glaze

INSTRUCTIONS

  1. Fire up your cooker/smoker to a temperature of 225 F, and get it to hold at that point.
  2. Prepare the ribs, and make sure to remove the membrane from the back of the bones. This is easiest to remove with a paper towel, just, lift one of the corners with the paper and pull – it should come off in one go. You can also trim away any excess fat or loose meat for a neater appearance.
  3. Pat ribs dry with another paper towel, and season generously with BBQ rub on both sides, then place in the smoker for approx 3 hours, making sure to monitor and maintain your 225 F temp without any major spikes or drops.
  4. Prepare two large squares of foil, one on top of the other, and place butter and brown sugar along the bottom. Remove ribs from the smoker and place the meat side down onto the sugar/butter. Wrap the parcel tightly and return it to the smoker for a further two hours.
  5. After two hours, carefully open the foil package (there may be quite a bit of liquid that has accumulated) and gently return the rack to the smoker, bone side down. If this is too difficult, you can simply unwrap the ribs and tuck the foil in at the sides, forming a “boat’ around the meat and leaving the tops of the ribs exposed.
  6. Using a brush, paint a generous amount of the BBQ sauce onto the meat side of the rack. Close the lid and smoke a further 15-20 minutes, which will allow the sauce or glaze to set. You should be able to lightly tug on the bones and feel little resistance. If you feel they could be more tender, leave in the smoker for up to an hour. Re-baste if desired.

 

Filed Under: Recipes

Baja Fish Tacos

June 2, 2021 by Holy Smokes BBQ

Baja Fish Tacos

YIELD: 4-6

This popular fish recipe originated in Baja California, the Mexican peninsula just south of the border, where Japanese fisherman contributed the tempura technique and locals made it into a taco. In the 1970s a San Diego student brought the idea of a fish taco stand back from his surfing trip and a taco empire began. These perfectly fried bites of soft white fish are addictive when encased in a corn tortilla and topped with crunchy cabbage and the heat, acid, and cream from a duo of sauces.

Baja Fish Tacos

D’ARTAGNAN CHEF BIO| YIELD: 4-6

This popular fish recipe originated in Baja California, the Mexican peninsula just south of the border, where Japanese fisherman contributed the tempura technique and locals made it into a taco. In the 1970s a San Diego student brought the idea of a fish taco stand back from his surfing trip and a taco empire began. These perfectly fried bites of soft white fish are addictive when encased in a corn tortilla and topped with crunchy cabbage and the heat, acid, and cream from a duo of sauces.

baja fish taco recipe

Ingredients

  • 4 fillets of Chilean sea bass
  • 8 soft corn tortillas
  • 1 cup shredded cabbage (red or green)
  • 8 cups of neutral oil for frying such as canola
  • salsa (see below)
  • chipotle cream sauce (see below)
  • cilantro
  • lime wedges for garnish

Salsa:

  • 1 cup finely diced tomatoes
  • ½ cup finely diced red onion
  • ½ small clove of garlic, minced
  • ¼ cup cilantro leaves chopped
  • 1 tablespoon olive oil
  • Juice from ½ lime
  • ½ serrano chile or jalapeño finely diced (adjust to desired heat level or omit entirely)
  • salt and pepper to taste

Chipotle Cream Sauce:

  • ¼ cup sour cream
  • 1 tablespoon mayonnaise
  • 1½ teaspoons canned chipotle in adobe sauce (Chop the peppers until super fine, or use the adobe sauce for a milder flavor)

Batter:

  • 1 cup cornstarch
  • ½ cup cake flour
  • 1 cup club soda
  • pinch of salt

Preparation

  1. Thaw Chilean sea bass fillets overnight in the refrigerator. Remove from packaging, place on a paper towel-lined plate or tray on the lowest shelf of the refrigerator. Allow about 12 hours, and once thawed, give a good pat-down with paper towels to remove any remaining moisture before cooking.
  2. In a medium bowl, combine all the ingredients for the salsa, let sit for at least 30 minutes marinating or overnight in the refrigerator.
  3. In a small bowl, combine the mayonnaise, sour cream, and chipotle for the chipotle cream sauce. This can be made ahead of time and refrigerated overnight.
  4. In a large Dutch oven heat 8 cups of frying oil to 325 degrees F. Use a candy thermometer to gauge temperature.
  5. Preheat the oven to 250 degrees F and have a sheet pan fitted with a wire rack ready next to your frying oil.
  6. Cut each sea bass fillet in half, season with salt and pepper on both sides.
  7. In a medium-sized bowl, whisk together all of the batter ingredients until smooth.
  8. Once the oil has come up to temperature, dredge the sea bass fillets one at a time in the batter. Use a wooden skewer to immerse each fillet in the hot oil, swirl each piece for a few seconds before releasing it into the oil, this allows the beginning of a crust to form and prevents the fillet from falling to the bottom of the pot and sticking. Work in batches being sure not to overcrowd the fryer. Cook each fillet until golden brown, about 4 to 6 minutes. Remove using a large slotted spoon or a spider and place on the wire rack and keep warm in the oven as you work on subsequent batches. As you work on your last batch, warm the taco shells in the oven.
  9. When all of the fish has been fried, start to assemble the tacos. Place a piece of fried fish sea bass on each tortilla, top with salsa, shredded cabbage, chipotle cream, and fresh cilantro leaves. Serve with lime wedges on the side.

Ingredients

  • 4 fillets of Chilean sea bass
  • 8 soft corn tortillas
  • 1 cup shredded cabbage (red or green)
  • 8 cups of neutral oil for frying such as canola
  • salsa (see below)
  • chipotle cream sauce (see below)
  • cilantro
  • lime wedges for garnish

Salsa:

  • 1 cup finely diced tomatoes
  • ½ cup finely diced red onion
  • ½ small clove of garlic, minced
  • ¼ cup cilantro leaves chopped
  • 1 tablespoon olive oil
  • Juice from ½ lime
  • ½ serrano chile or jalapeño finely diced (adjust to desired heat level or omit entirely)
  • salt and pepper to taste

Chipotle Cream Sauce:

  • ¼ cup sour cream
  • 1 tablespoon mayonnaise
  • 1½ teaspoons canned chipotle in adobe sauce (Chop the peppers until super fine, or use the adobe sauce for a milder flavor)

Batter:

  • 1 cup cornstarch
  • ½ cup cake flour
  • 1 cup club soda
  • pinch of salt

Preparation

  1. Thaw Chilean sea bass fillets overnight in the refrigerator. Remove from packaging, place on a paper towel-lined plate or tray on the lowest shelf of the refrigerator. Allow about 12 hours, and once thawed, give a good pat-down with paper towels to remove any remaining moisture before cooking.
  2. In a medium bowl, combine all the ingredients for the salsa, let sit for at least 30 minutes marinating or overnight in the refrigerator.
  3. In a small bowl, combine the mayonnaise, sour cream, and chipotle for the chipotle cream sauce. This can be made ahead of time and refrigerated overnight.
  4. In a large Dutch oven heat 8 cups of frying oil to 325 degrees F. Use a candy thermometer to gauge temperature.
  5. Preheat the oven to 250 degrees F and have a sheet pan fitted with a wire rack ready next to your frying oil.
  6. Cut each sea bass fillet in half, season with salt and pepper on both sides.
  7. In a medium-sized bowl, whisk together all of the batter ingredients until smooth.
  8. Once the oil has come up to temperature, dredge the sea bass fillets one at a time in the batter. Use a wooden skewer to immerse each fillet in the hot oil, swirl each piece for a few seconds before releasing it into the oil, this allows the beginning of a crust to form and prevents the fillet from falling to the bottom of the pot and sticking. Work in batches being sure not to overcrowd the fryer. Cook each fillet until golden brown, about 4 to 6 minutes. Remove using a large slotted spoon or a spider and place on the wire rack and keep warm in the oven as you work on subsequent batches. As you work on your last batch, warm the taco shells in the oven.
  9. When all of the fish has been fried, start to assemble the tacos. Place a piece of fried fish sea bass on each tortilla, top with salsa, shredded cabbage, chipotle cream, and fresh cilantro leaves. Serve with lime wedges on the side.

 

Filed Under: Recipes

Bacon Black and Bleu Burger | Easy Recipes For Foodies

May 10, 2021 by Holy Smokes BBQ

Bacon Black and Bleu Burger Recipe

Looking for a new burger recipe?

Black and Bleu Burger is the perfect way to spice up your dinner. This simple burger reipe features classic spiceology flavors that are guaranteed to please. It’s so easy, you can make it at home tonight!

You don’t have to go out for burgers when you can make them right at home with this simple black and bleu burger recipe. Plus, there are no messy pots or pans involved in this dish – just a few ingredients and one pan! The best part about this dish is how versatile it is; feel free to switch up the spices or add some extra toppings like avocado or bacon on top of your patty before cooking it up in the oven. Your family will love these tasty burgers every time they come around!

Make your own black and bleu burger tonight by following our step-by-step instructions here.

Bacon Black & Blue Burgers

 Originally posted on spiceology

Grill a great burger this summer with our super easy recipe for Bacon Bleu Burger that is packed, and I do mean packed, full of flavor.  A great burger always starts with high quality ground beef that is a little higher in fat content, like 80/20.  Grilling releases the fat and if you purchase a ground beef with too little fat, you’ll end up with a tough patty that’s not juicy.  Who has time for that?

We Recommend the Angus 80/20 Grass fed Angus Ground Beef from Dartagnan Foods carried in our store. This beef is 100% Vegetarian, pasture raised, and totally hormone free.

This burger is so juicy and full of flavor that we made it twice.  It’s incredibly easy too…so there’s no reason to eat hockey puck burgers this summer, just add a few ingredients and your friends (and tastebuds) will be jumping for joy!

Bacon Black & Bleu Burger Recipe

Makes 4 Burgers

Ingredients:

  • 2 lbs 80/20 ground beef
  • 4 oz blue cheese crumbles
  • 2 tablespoons Black & Bleu Spice Rub
  • 2 teaspoons onion powder
  • 2 teaspoons garlic granules
  • 1 tablespoon Worcestershire sauce
  • salt & pepper, to taste

Additional Toppings:

  • Crisp Bacon
  • Bleu Cheese Crumbles
  • Bibb Lettuce
  • Tomato Slices
  • Red Onion Slices
  • Brioche Buns (or other hamburger buns)

Instructions:

  1. Preheat grill to medium-high.
  2. In a medium bowl, add the ground beef, bleu cheese crumbles, Black & Bleu spice rub, onion powder, garlic powder, Worcestershire sauce, salt and pepper.  Mix by hand just until combined.  Form into 4 patties and dust with more Black & Bleu, if desired.
  3. Place on the hot grill.  Turning every few minutes to prevent burning.
  4. Grill for 3-4 minutes per side, or until done to your liking.  Serve immediately with toppings.

 

Filed Under: Recipes

Mother Plucker Smoked Chicken – Tony’s Kitchen

May 3, 2021 by Holy Smokes BBQ

Spiceology Recipe: Mother Plucker Chicken

You’ve been looking for a new recipe to try?

This is the best chicken you will ever have. I promise. It’s juicy, flavorful and so easy to make. Better yet, it only takes about 30 minutes of your time! The perfect weeknight meal that tastes like you slaved away all day in the kitchen.

You can whip up this dish with just 5 ingredients and no fussing around with complicated recipes or cooking techniques. And if you don’t want to spend your entire evening in the kitchen, we’ve got some tips on how to get this done fast! Our smoked mother plucker chicken recipe is as simple as they come but still packs tons of flavor into every bite.

Get cooking and try the smoked mother plucker chicken recipe!

brine rub
best smoked chicken recipe mother plucker

Recipe originally published on spiceology.com by Chef Tony Reed

  • Recipe by: Chef Tony Reed, Spiceology Foodservice Director
  • Difficulty level: Easy
  • Time: 3 hours

Brine

Ingredients:

  • Pot or container large enough to fit a full-sized chicken
  • 6 pack of your favorite beer (used Georgetown Brewery Bodhizafa IPA)
  • Full chicken

Smoking Chicken

Ingredients:

  • 1 cup Sasquatch BBQ Mother Plucker Blend

Brined Chicken

Instructions:

  1. Place chicken in container and pour your 6 pack of beers into container.
  2. Cover and put into your refrigerator overnight.
  3. Next day remove chicken from beer bath and pat dry.
  4. Once dry, rub the Mother Plucker blend under the skin of the chicken and proceed to. cover the outside of the chicken. Place in fridge for another two hours to dry brine
  5. Preheat your smoker to 225 degrees F (I used Traegers applewood pellets). Once to temp place chicken on grill until internal temperature reaches 158 degrees in the breast.
  6. Remove from heat and let the chicken rest and come to 165 degrees on its own.
  7. Serve immediately or break your chicken down and save for later!

Filed Under: Recipes

  • Go to page 1
  • Go to page 2
  • Go to Next Page »

Footer

The Grillin' Shop | Centennial

6770 S Peoria St
Centennial, CO 80112
(303) 867-6607
[email protected]



Holy Smokes BBQ | Castle Rock

62 Founders Parkway Unit J
Castle Rock, CO 80104
(303) 814-2337
[email protected]



CONNECT WITH US

  • Facebook
  • Google+
  • Instagram

Copyright © 2023 · Holy Smokes Colorado BBQ · Powered by InsideLine Marketing