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1941 Youngfield St.

Golden, CO 80401

(303)-237-1556

© 2013 Ruff's Barbeque Shoppe

Vegetables

‚Äč
- World Famous Veggie Bag -

 

What you need: 

Frozen Mixed Veggies

Onion- cut into chunks

Golden Toad Prime Steak Rub

Cooking Time:  2  hours

Cooking Temp:  225-275 degrees

Wood:  Oak or Pecan

 

  • Put veggies & onion in pan

  • Drizzle with olive oil & season with steak rub

  • Cook at 225 for 1 hr stirring every 30 minutes

  • Cover with foil

  • Cook at 275 for 1 hr.

*for crispier veggies, shorten time or turn down heat 

*for softer veggies increase heat or increase time

 

 

- Grilled Portobello Mushrooms -

 

What you need: 

Olive Oil

Portobello Mushrooms

Sucklebusters Campfire Steak Rub

Cooking Time:  5 minutes

Cooking Temp:  300

Wood: Oak or Maple

 

  • Brush the cap of the mushroom with olive oil. 

  • Sprinkle the cap and the gills with seasoning.

  • Brush the gills with olive oil.

  • Grill at 300 cap side up for 2 minutes

  • Grill at 300 cap side down for 2 minutes 

 

 

 - Pepper Poppers -

 

What you need:  

Topped and Seeded Jalapeños

Cooked and Crumbled Bacon

Shredded Cheddar Cheese

Cream Cheese

Chile Grill

Cooking Time: 1 hour

Cooking Temp:  275  

Wood:  Pecan or Oak

 

  • Mix together cheddar cheese, cream cheese and cooked crumbled bacon bits.

  • Stuff mixture into peppers making sure to push any air out of the bottom.

  • Stick a toothpick sideways through the pepper and put it in the chile grill

  • Smoke at 275 degrees for 1 hour (stick burners use 225 for 1 1/2 hours).

  • The trick with jalapeños is the longer you cook them, the less intense the heat (be careful though, some will still be pretty spicy).

*The  possibilities are endless. You can add any kind of filling you like. Some swear by peanut butter and bacon, while others hold true to refired beans and cheese. Be creative and try lots of different things, you never know what will turn out to be your show stopper.

 

 

- Smokey Veggies -

 

What you need:  

Golden Toad Prime Steak Rub

1/2  of an Onion

Frozen Mixed Veggies (Broccoli, Cauliflower, Green Beans, Etc.)

Cooking Time:  2 1/2 hours

Cooking Temp:  225

Wood: Oak or Maple

 

  • Chop your onion into 1 inch pieces. 

  • Pour your frozen veggies into your pan with the onion.

  • Dust the whole thing with Golden Toad Prime Steak Rub to taste.

  • Smoke at 225 for 2 1/2 hours. stirring every 30 minutes to help distribute the flavors.

*When cooking your veggies on your smoker, I recommend using a foil pan. You may cover the pan for the whole cook (no smoke) without stirring or cover it for half of the cook needing only to stir a few times.

If you feel like your veggies need more moisture, you can always drizzle them with olive oil, bacon grease, or even butter. Another option would be to put some raw bacon in with your veggies.

 

 

- Smoked Roasted Radishes -

 

What you need:  

Several Bundles of Radishes

Olive Oil

Colorado Red Salt

Toasted Onion Mustard

Cooking Time:  15 minutes

Cooking Temp: 400

Wood: Oak or Maple

 

  • Cut all your radishes in half and place in a pan or cast iron skillet.

  • Drizzle with olive oil and sprinkle the Colorado Red Salt and Toasted Onion Mustard onto your radishes, stir to coat.

  • Cook for 15 minutes at 400 degrees.

*This recipe works wonders on beets as well. Simply increase cook time by 15 minutes.

 

 

- Grilled Cauliflower -

 

What you need:  

1 Head of Cauliflower

Yasmine's Veggie Seasoning

Olive Oil or Butter

Grilling Mesh

Cooking Time: 1hr.

Cooking Temp: 350

 

  • Remove most of the stem and all the leaves from the cauliflower.

  • Wash, dry and pat with olive oil all over the crown.

  • Sprinkle with Yasmine's Veggie.

  • Loosely wrap the califlower in foil, leaving the top open (for smoke). 

  • Cook the cauliflower for about 55 minutes or until it is fork tender.

  • Unwrap the head, cut the florets from the stem and enjoy.

 

 

- Grilled Romaine -

 

What you need:  

Head of Romaine Lettuce

Toasted Onion Mustard

Olive Oil

Balsamic Vinegar

Cooking Time: 5 minutes

Cooking Temp: 400

Wood: Maple

 

  • Remove the outer leaves of the romaine.

  • Cut the entire head in half length and then half again, so you have 4 quarters.

  • Drizzle the lettuce with olive oil and then sprinkle the Toasted Onion Mustard onto the leaves.

  • Place the lettuce cut side down onto a hot grill for about 5 minutes.

  • Remove from grill and drizzle balsamic vinegar onto the leaves.

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