I am and have always been a huge fan of good hotdogs and I’m not referring to something boiled and eaten with ketchup and/or mustard like we did as kids. I am in favor of what I call “adult” hotdogs with all the trimmings.
Hot dog bun
Hot dog (smoked or grilled)
1 cup pulled pork
1/2 c. julienned red onions
2 slices of bacon, fried crisp and crumbled (reserve grease)
Saute the red onions in the leftover bacon grease until just softened; drain on paper towel. Mix together mayonnaise and horseradish; spread onto the inside of the hotdog bun. Put the hotdog into the bun. Layer onto the hot dog: pulled pork, dash of rib rub, red onions, peppers, crumbled bacon, spicy mustard & barbecue sauce. Add wasabi if desired.
Pulled Pork Party Dip
This might just be my favorite dip on almost anything including Doritos, Fritos, crackers, etc..
There are several barbecue restaurants in the area that offer baked potatoes with smoked meat on top. Having said that, it’s only as good as the smoked meat itself. A baked potato with subpar pulled pork or brisket on top is not worth eating but now you take that same potato and put some amazing pulled pork on top of it with anything else you like and add some of my very own original barbecue sauce.. now you have a prize winning spud!
1 large baking potato, cooked and split open
butter & sour cream
1 cup pulled pork
bacon grease (optional)
1/4 c. each julienned red onions and green bell pepper
Top the baked potato with butter; in a pan over medium heat, sauté onions and bell pepper in bacon grease for 2 minutes; add the pulled pork and sauté for 2 more minutes. Spoon onto the baked potato. Top with sour cream and Jeff’s barbecue sauce.
Order Jeff’s Rubs and Barbecue Sauce TODAY!
✅ My rubs and sauce will be the best thing you’ve ever tasted and it’s a great way to support what we do!
Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.
It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.