Posted by & filed under BBQ Info, BBQ Rub, Fish Recipes, Fresh Ideas, Recipes, Tips n' Tricks.

 

The Smoke Freaks are the official BBQ Pro Shop Factory Team, who have developed a knack for cooking salmon after catching 300 lbs. of king salmon on their honeymoon many years ago. This recipe for cedar planked salmon is a simple as it gets. The Freaks started with a medium coat of Fire & Smoke Shiitake Steak Rub , now available at BBQ Pro Shop. This rub contains high-quality black pepper and sea salt. The added dried shavings of shiitake mushrooms help to form a beautiful crust and impart a lovely smoked flavor for a delicious twist on this healthy classic. 

Prep time: 30 minutes

Cook time: 20-30 minutes

Ingredients

1 skin-on salmon filet, about 1-1.5 lbs  

1 cedar plank 

Fire & Smoke Shiitake Steak Rub 

Instructions

  1. Preheat smoker or indirect grill to 425 degrees F. 
  2. Soak cedar plank in water for at least 30 minutes, longer if you have time.
  3. Trim salmon as required or needed.
  4. Apply seasoning to top of filet (skin-side down) and let sit at room temperature for about 30 minutes. 
  5. Remove cedar plank from water and wipe off excess water.
  6. Place salmon on plank skin-side down and set in cooker for 20-30 minutes.
  7. Remove from cooker at your desired level of doneness (135 degrees F) and serve immediately. 
  8. Freak ON! 

Factory Team Tip: The cedar plank helps to gently steam the salmon while pulling in delicate flavors from the wood. It also slows down the cooking time — so count on about twice as much time as grilling indirect without a plank. We like to take the Cedar Planked Salmon to about 135 degrees F, but it can be cooked to your desired level of doneness. 

 

Posted by & filed under BBQ Info, Pro Products, Recipes.

Starting today through Father’s Day, on June 21st, save 15% off  all orders of $50 or more! Use the coupon Code listed below, load up your cart with $50 or more product and save! Buy a gift and get something for yourself!

Coupon Code: FATHER15

This Father’s Day, celebrate the joy of barbecuing with these fun and easy recipes thought up by the Test Kitchen Pit Masters. We offer a great selection of BBQ kits you can explore here. If you’re looking for something fun to cook up for the special day, subscribe to our YouTube page for how to videos. Explore more fun and creative ways to use the rubs and sauces offered by BBQ Pro Shop.

 

BBQ Pro Shop Test Kitchen Videos

Cast Iron Skillet Wagyu Sliders

Bistechmafia Skirt Steak Sandwich

 

Happy Father’s Day!

Posted by & filed under BBQ Info, Fresh Ideas, Pro Products, Recipes, Tips n' Tricks.

The BBQ Pro Shop Test Kitchen is back and we are cooking up Voodoo Shrimp Po’ Boy Sandwiches using a cast iron skillet to lock in the flavor on the shrimp! In this video we combine Heavy Smoke White Label All Purpose seasoning and Meat Church’s Holy Voodoo rub to create this Louisiana classic Shrimp Po’ Boy. The rub combination creates a versatile flavor that is a key part of southern cooking. Create this shrimp for use in any dish!

To get started, the Pit Masters shower the shrimp with the Heavy Smoke White Label AP Rub and Meat Church’s Holy Voodoo providing an even coating of both seasonings on the shrimp. Next, for cooking these Po’ Boys, the Pit Masters have prepared their M1 Grill from M Grills using the Santa Maria style by lifting the coals directly beneath a pre-heated cast-iron skillet. For the Pit Masters, the shrimp are done cooking once they have acquired a beautiful pink color, but also look for some charring to give the shrimp a “popping” crunch texture from the caramelized BBQ rubs. And with that amount of time on the grill, the shrimp will pick up that perfect smoky flavor profile that truly takes these Po’ Boys to #flavortown.

Find all the rubs used in this video and more at BBQ Pro Shop

Posted by & filed under BBQ Info, Marinade, Sauces, Rubs n Seasoning, Pro Products, Recipes, Tips n' Tricks.

 

In this fun how-to video, Shane Draper and Dylan Lipe, cook up a beautifully roasted burnt ends Charles Eye steak. They season the wagyu beef with  Boars Night Out White Lightning Double Garlic Butter, Killer Hogs Hot BBQ Rub, and the Fergolicious SPG LUV AP Rub. These three seasonings will create an unforgettable bark on what many call Poor Man’s burnt ends. Using a Charles Eye or chuck roast, follow this recipe to create some delicious burnt ends without having to smoke a brisket!

To begin, the Pit Masters season the beef with a base coat of the SPG all-purpose rub from Fergolicious and too calm down the heat, the Pit Masters go heavy with a top coat of Boars Night Out White Lightning Double Garlic Butter rub. To add color, a little bit of heat, some sweetness, and added crunch when you bite in, Shane and Dylan spice up their burnt ends with Killer Hogs Hot BBQ Rub. To get the desired texture for burnt ends, slow cook their seasoned up Charles Eye on their M1 Grill from M Grills at 350 degrees for about 4 hours. Finally, the tossed the burn ends in Big Butz BBQ Sauce, No Butz to enhance the sweet and heat factor. This is a great stand alone dish or you can get creative and add it to a salad, sandwich or tacos. The versatility of burnt ends is nearly endless!

Watch the video and find out more, all of these rubs are available on the site, so start shopping!

Posted by & filed under BBQ Chicken Recipes, BBQ Info, BBQ Rub, BBQ Sauce, Fire and Heat, Grill Pros, Pro Products, Recipes, Smokers, Tips n' Tricks.

The Flavor Anonymous Pit Masters are smoking chicken wings in the BBQ Pro Shop Test Kitchen. Chicken wings are a favorite among so many and they are easy to cook up! The Pit Masters went down the middle of the plate with their seasonings this time, spicing up their wings with two fan favorites: Heath Riles Sweet BBQ Rub and Killer Hogs Hot BBQ Rub.

To start things off, the Pit Masters season their chicken wings equally with Killer Hogs Hot BBQ Rub and Heath Riles Sweet BBQ Rub. This combination of rubs brings the best of both worlds giving the wings a little bit of heat and color from Killer Hogs along with the sweet savory notes from heath riles. With a coating of seasoning on both sides of their chicken wings, they are ready to get smoking!

The Pit Masters toss the wings onto their Ole Hickory Pits Ultra Que and smoke them for about 2 hours around 300ºF and let the flavor of the rubs and smoker do all the work! Once the chicken wings are done, Shane and Dylan use Meat Mitch’s Naked Whomp! BBQ Sauce to dip their perfectly smoked wings to compliment the smoky hot flavor. This is a great and simple way to smoke chicken wings without overpowering the taste of the chicken! This is the perfect choice for an at home cookout that the whole family will enjoy!