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- Skillet Queso -

What you need:

1-2 Tablespoons olive oil

1 small yellow onion

1 jalapeno

16 oz. brick Velveeta cheese

1/2 cup pepper jack cheese shredded

1 cup sharp cheddar cheese shredded

1 cup milk at room temperature

1 tomato diced OR 1 can petite diced tomatoes

Ruff's Four Pepper Blend

Ruff's Seasoning Salt

Garlic Powder

Chopped Cilantro

Optional: 1 can green chilies

Cast Iron Skillet

Cooking Time:  30 minutes

Cooking Temp:  450ºF

Wood:  Oak or Maple

  • Set grill to 450˚, place cast iron skillet/dutch oven inside.  Let cast iron heat up for about 10 minutes.

  • While skillet is heating up, dice onion, jalapeño, cheese, and tomato.

  • *Add olive oil and diced onion to skillet and quickly stir.  Close lid and let cook for 5-7 minutes.

  • Add diced jalapeños, Four Pepper Blend, Ruff’s Seasoning Salt, and Garlic powder.  Quickly stir and close lid.  Let cook for another 5-7 minutes.

  • Add cheese and milk and quickly stir to combine.  (It is important to not stir until cheese is melted, as you will lose all the heat from your smoker.)  Once combined, close lid and let cook for about 7 minutes.  

  • Stir cheese (at this point it will be melted.  Stir in diced tomatoes, cilantro, and green chili’s if using.

  • Pull off and enjoy!

*Skillet Nacho Queso*

Add ground beef with the onion.  Let cook about 2 minutes longer.

- Grilled Breakfast Burrito -

What you need:

3 Tortillas 

6 eggs

Meat of choice (Bacon, Sausage, chorizo)

2-3 large russet potatoes 

Yasmine's Veggie Seasoning

Suckle Buster's SPG

Green Chili

Cheddar Cheese


Olive Oil

Cast Iron Skillet

Cast Iron Griddle

Cooking Time:  30 minutes

Cooking Temp:  400ºF

Wood:  Apple or Maple

  • Start with cooking up your meat and setting it to the side.

  • Grate your potatoes into a bowl and cover with water until ready to cook.

  • Take cast iron griddle and skillet, place in grill to heat up for at least 10 minutes.

  • Drain potatoes and lightly squeeze out excess water.  Place a small amount of olive oil on griddle and lay shredded potatoes on top.  Liberally season with Yasmine's veggie seasoning.  Let cook for about 5 minutes, flip and cook another 5 minutes.

  • While potatoes are cooking whisk together eggs.  Place tablespoon of butter into hot skillet and pour in eggs.  Stir eggs quickly and then close lid of grill.  Season eggs with Sucklebuster's SPG.

  • When eggs and potatoes are done it's time to assemble your burrito!

  • Lay tortillas on grill grates for just a few moments to warm them up.  Then place eggs, potatoes, meat and cheese on burrito.  We like to add green chili inside as well.

  • Wrap up burrito and lay on griddle to give the outside a good sear, flip and do the same thing on the other side.

  • Pull off and smother in green chili!

- Campfire Chili -

What you need:

1lbs. ground meat (beef, turkey, chicken, ect.)                

1 can black beans (drained and rinsed)                    

1 can pinto beans (drained)

1 can dark red kidney beans (drained)

1 can light red kidney beans (drained)

1 can cannellini beans (drained)

2 cans fire roasted petite diced tomatoes

1 purple onion

30 oz. Tomato Sauce

1-2 4 oz. can green chili’s 

Slap Ya Mama White Pepper Blend (hot)

Meat Church Voodoo Rub

Ruff’s Seasoning Salt

1 Tablespoon olive oil

*Optional: Tomato Paste

Cooking Time:  45-60 minutes

Cooking Temp:  350ºF

Wood:  Hickory

  • Start by placing your cast iron dutch oven into your grill and letting it heat up for about 10 minutes.  While that is heating up, dice up your onion and jalapeño.

  • Put olive oil in dutch oven.  Throw in your ground meat, onion, and jalapeño.  Break up your ground meat and season with Ruff’s Seasoning Salt.  Let cook together for around 3-5 minutes, stirring once.

  • Throw in all your beans, diced tomatoes, and tomato sauce.  Use as much tomato sauce as you like, for more ‘soupy’ use more.  Season with Meat Church Voodoo Rub and Slap Ya Mama White Pepper Blend Rub.  Stir together.

  • Turn grill down to 300 and let simmer for 30-40 minutes, only stirring a couple times.  

  • Dish up and garnish with your favorite chili toppings!

- Hard Cooked Eggs -

What you need:


Muffin Pan

Ice Water

Cooking Time: 30 minutes

Cooking Temp: 325ºF

Wood: Maple/Oak

  • Place eggs in muffin pan, then place in cooker

  • Cook for 30 minutes

  • For harder yolk, let sit for 30 minutes before refrigerating.  For softer yolk, place eggs directly into ice water from grill.

- Beer Bread -

What you need:

3 cups Self-Rising Flour

3 TBSP Sugar

120z. Beer

Cooking Time:  50 minutes

Cooking Temp:  350ºF

Wood:  Maple or Oak

  • Mix all ingredients together in a bowl

  • Spray loaf pan with cooking oil or sprinkle corn starch on baking stone

  • Pour batter in pan or mound batter on baking stone

  • Bake at 350 for 50 minutes

*Tip: try seasonal beers for seasonal bread taste!*

- Baked Beans -

What you need:

4, 15oz can of Baked Beans

2-3 Jalapeños, diced

1 onion, diced

SuckleBuster's peach BBQ sauce

Cooking Time:  1 hour

Cooking Temp:  350ºF

Wood:  Hickory

  • Grab a foil pan.  Mix beans, jalapeños, and onion into pan and stir.

  • Take some BBQ sauce and mix in, start with about a 1/4 cup and add more to taste.

  • Place on grill, cover with foil.  Cook for 30 minutes.

  • Uncover and let cook for 20-30 more minutes.

*Tip: For a more smokey flavor, leave uncovered the whole time!*

- Smokey Beans -

What you need:

2 lbs. dry pinto beans

1 ham hock

Ruff's Roasted Garlic Pepper


1 small onion diced

Cast iron dutch oven

Cooking Time:  7 hours

Cooking Temp:  200-300ºF

Wood:  Mesquite

  • Place dutch oven on grill and let heat up for about 10 minutes.  While waiting for cast iron to heat up sort through beans and take out any rocks/debris you see.  Rinse beans.

  • Melt 1 TBSP butter and sauté onion in the bottom of dutch oven.  Then add beans and ham hock.  Fill with enough water to cover ham hock and beans.  Season with Ruff's Roasted Garlic Pepper.  *Do not season with salt yet.  You want to wait to season with salt near the end of your cook.*

  • Depending on how much smokey flavor you want you can choose to leave beans covered or uncovered.  If leaving uncovered, be sure to occasionally check on beans to make sure there's still enough liquid.  

  • Let cook for 7 hours, beans will be tender.  Pull out ham hock and toss.  Season with salt.  

- Skillet Corn Bread -

What you need:

1 cup corn meal

1 cup all purpose flour

2 TBSP Sugar (optional)

1/2 tsp salt

1 TBSP baking powder

1 cup milk

1 egg

4 TBSP melted butter

Cast iron skillet

Cooking Time:  20 minutes

Cooking Temp:  400ºF

Wood:  Pecan

  • Place skillet in grill to heat up for 5-10 minutes.

  • Mix together cornmeal, flour, sugar, salt, and baking powder.  Mixing together lightly.

  • Whisk together milk and egg in a separate bowl.

  • Pour egg/milk mixture into cornmeal and stir until just combined.

  • Mix in melted butter.

  • Grease cast iron with butter, pour in cornbread mixture.

  • Bake for 20 minutes or until top is golden.

- Southwest Beans -

What you need:

1 can chipotle pepper in adobo sauce

1 can kidney beans (drained)

1 can cannellini beans (drained)

1 can pinto beans (drained)

1 can black beans (drained and rinsed)

1 chopped poblano pepper

2 small red onions diced

1/2 lb. cooked chopped bacon

1 jar Plowboys En Fuego sauce 

Cooking Time:  3 hours

Cooking Temp:  250ºF

Wood:  Pecan

  • Chop and cook bacon in dutch oven.  Cook onions down in bacon grease.

  • Add all your beans, pepper, and Plowboys En Fuego sauce and stir to combine.

  • Smoke for 3 hours. 

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