Featured Recipes


Frog Balls:
Make for a great and quick party hors douver . Get your favorite meatball. I use Costco’s. Add RSR Frog Sauce over meatballs. Heat the meatballs to 140 degrees.

Chicken Balls AKA Cupcake Chicken:
Rinse boneless chicken thighs and season with RSR flavor rub of choice. Add ½ teaspoon of butter to each compartment of an aluminum cupcake tray. Insert thighs into cups and sprinkle rub over top of cups. Smoke at 250 for 1-1.5 hours. Start checking temperature at 1 hour. When chicken reaches 175 degrees take out of cupcake trays and put in aluminum pan and coat with Frog Sauce. Let set 10-15 minutes to set sauce or to 180 degrees internal temperature.

Pig Peckers:
Get Farmers John’s Maple links. Wrap with thick sliced bacon. Sprinkle with RSR Sweet Rub and Brown sugar. Cook until bacon is crispy.

Pork Loin:
I do a brine of white sugar, kosher salt and water.
1 parts Kosher salt
2 parts sugar
water (rule of thumb is 1 gallon to 1 cup of salt to 2 cups of sugar. You can scale up or down from here.)
2 Heaping table spoons of RSR Rub. Soak your Loin in this brine for about 4 hours or more.
Rub with your favorite RSR flavor of your choosing
On a Weber grill set up for in-direct heat. Seer all side of meat until you start to get a crust on all sides in direct heat, 300 to 350 degrees.
Switch meat to other side of in- direct heat side of grill.
Cook to an internal temp of 140 degrees
Let rest 20-30 minutes, slice and receive praise

Tri-Tip:
#1 I sear first after a good coating of your favorite RSR flavor, then moved them over and did indirect heat with smoke until they had an internal temp of 130. Wrapped them up and put in hot box for 30 minutes.

OR

#2 Inject meat with Au Jus mix combined with water. Smoke @ 250 until meat has an internal temperature of 130-135 degrees. Wrap them in foil and put it into a dry ice chest for 30 minutes. Slice and serve.

OR

#3 Smoke1 hour. Grill to 130-135 internal temperature. Let rest 30 minutes

Chicken Wings:
Rub wings with favorite RSR flavor of choice. Smoke at 250 to pathogen safe level of 160+, and it shouldn't take more than 1.5-2 hours. Paint wings with RSR Frog Sauce with about 10-20 minutes to go.

Pulled Pork:
Inject with mixture of Brown sugar, Worcestershire sauce and apple juice. Cook at 225-250 degrees for 7-8 hours
Coat butt in olive oil. Then cover with favorite RSR flavor liberally. Smoke,fat side down, for 6 hours or internal temperature reaches 160 degrees. Wrap butt in foil and add apple juice as a steaming agent. Smoke until internal temperature reaches 195-200, about 2 hours more.

Brisket:
Leave fat cap on the one side. Trim fat from other side. Inject beef broth, Au Jus and Accent into the brisket 30 minutes before cooking. Smoke @ 275, fat side down, for 4 hours. When internal temperature reaches 165-175 wrap with foil. In foil add apple cider, Frog Sauce and Rub for steaming agent. Cook until internal temperature reaches 200. . Slice across the grain

Baby Back Ribs:
Pull silver skin from ribs. Rub ribs with olive oil. Smoke at 250-275 for 1.5 hours. Foil the ribs and add apple juice, honey and brown sugar to both sides of ribs smoke at 225 for 1 more hours. Unfoil and add Frog Sauce and set sauce for 10-15 minutes on each side.

St Louis Ribs:
Same procedure as above but smoke for 2.5 hours instead of 1.5 hours.

Grilled Chicken:
Brine- 1 cup water
2 Cloves Garlic-crushed
2 whole dried chilis
1 lemon, lime or orange halved
1 Bay leaf
Salt and pepper to taste
Combine ingredients in a medium sauce pan. Heat until sugar and salt have melted and simmering. Do not boil. Remove from heat and add 3 cups of ice and stir in.
Place chicken breasts in re-sealable bag and pour the cooled brine over the chicken. Seal bag and place in refrigerator for 1.5 hours.
Pull out breast and pat dry and let set for 10 minutes. Lightly season chicken with seasoning of choice.
Grill chicken on oiled grate for 4-5 minutes on each side rotating ¼ turn half way through on each side to achieve cross hatched grill marks. Remove from grill and let sit for 5 minutes before cutting or serving.