BBQ Pitmasters – Smokers & Grillers

Photo by Dave Parker

Dave Parker

Warning: If you are hungry, do not read this article.

The host for the January meeting of the BBQ Pitmasters – Smokers & Grillers was Paul Dorwaldt and Misty Skinner. Paul served up Smoked Jack’d Up Meatloaf. Paul added Jack Daniels whiskey, pepper jack cheese, bourbon Worcestershire sauce, and Bill’s Seasoning to the ground beef and smoked it with mesquite wood.

Bob Riley provided the appetizer: Cowboy Sushi. Bob had bottom round beef sliced to one-eighth inch and grilled it on a Blackstone. He stuffed it with cream cheese, peppers, and green onions. On the side was an optional sauce of horseradish and mayo, plus avocados to add to the appetizer.

Double Doctorate Larry Lewis (Doctorate in education and Texas BBQ) brought grilled carrots with a balsamic vinaigrette glaze. Larry used Italian seasoning, olive oil, chili powder, and brown sugar, and smoked the carrots with hickory, mesquite, apple, and cherry wood.

John McNemar added Smoked Twice Baked Potatoes. John smoked the potatoes for an hour. Then he removed the inside of the potatoes and added cheddar cheese, applewood bacon, green onions, and ranch vegetable dip and smoked them in the smoker for 25 minutes with a signature blend of wood.

Cory Raynor brought Smoked Zucchini Casserole. Cory smoked the casserole of zucchini, parmesan cheese, cheddar cheese, and garlic herb butter with mesquite wood.

Dave Parker brought an appetizer of Atomic Buffaloes and a dessert of Smoked Pineapple Upside Down Cake with Smoked Bourbon Whip Cream. Dave filled the sliced half jalapenos with cream cheese and smokies. They were then wrapped in bacon and sprinkled with brown sugar bourbon seasoning. They were smoked with hickory, oak, maple, and cherry wood with a Kinder’s BBQ Sauce topping.

For dessert, the pineapples, juice, and Four Roses Bourbon were smoked. The sugar smoked for three hours. The smoked sugar, smoked bourbon, and some of the smoked pineapple juice were added to the whipped cream.

It was another Texas gourmet BBQ evening. “BBQ you can’t find or buy anywhere!”