Pork Belly Burnt Ends

Kent Rollins' Hot Cherry Pork Belly Burnt Ends

Cherry Hot Glazed Pork Belly smoked low and slow is the perfect recipe for tailgating, having a barbecue, or just because. A big pork belly costs about a third of what a brisket does and I promise you people will be stepping over each other to get a taste of these. I mean, just LOOK…

Read More

Corn Cob Smoked Ribs

Corn Cob Smoked Ribs A good friend of mine in South Dakota sent me a message recently. He told me that they regularly use leftover corn cobs as fuel and flavor to smoke ribs. Naturally, I had to try it out. When it comes to smoking ribs, you don’t have to ask me twice!  …

Read More

Corn Ribs

What are Corn Ribs?   Corn Ribs are a totally different way to grill corn on the cob. To prepare the corn for grilling, slice off the top and bottom edges of the corn cob. From there, you’ll cut vertically down the center in quarters, leaving the cob on the back of each piece of…

Read More

Seared & Smoked Beef Tenderloin

Kent Rollins delicious seared and smoked beef tenderloin

Howdy folks, and thanks for stopping by the website! If you have a nice beef tenderloin ready and you are looking for the best way to prepare a special dinner, you’ve come to the right place. Tenderloin can be an expensive cut of beef, so most people don’t have a lot of practice at it.…

Read More

Juicy Grilled Pork Chops! With Grilled Parmesan Asparagus

Howdy folks, and thanks for stopping by the website! In this week’s episode, we decided to cook two thick cut pork chops using two different methods. Y’all decide which ones you like best. If you try them both, please let us know which you liked better! Three Things People Usually Get Wrong When Cooking Pork…

Read More

Royal Smoked Ribs

Howdy folks, and thanks for stopping by the website! I’ve smoked many a rack of baby back ribs in my life and I’m going to share how I do it (the right way!). I’ve tried every method that anyone’s ever come up with, and found that this is the best way to get the most…

Read More

Smoked Mac and Cheese

In the background, a blue enamel stock pot holds creamy, delicious smoked mac and cheese. In the foreground of the photo, a white plate holds smoked mac and cheese with smoked breakfast sausage. It is a miracle the pups didn't get to it before we got these photos taken.

Howdy folks, and thanks for stopping by the website! For today’s recipe, I’ve got both the Bertha grill and the Roughneck smoker fired up. No worries, you can make this recipe on any grill or smoker you have at home. This recipe has two elements that we will smoke before we use them to make…

Read More

Smoking Brisket Right!

Howdy folks, and thanks for stopping by the website! Whether this is your first brisket or you thousandth, you are going to learn something from this video. The free printable recipe is below, as always, and I’m going to summarize a few of the tips and tricks I’ve learned over the years to help you…

Read More

Stuffed Mexican Poblano Peppers

Howdy folks, and thanks for stoppin’ by the website! Today’s recipe is one of my favorite dinners: stuffed peppers. These ain’t your mama’s stuffed peppers, though. Y’all know I have to put a cowboy spin on it. I start with changing the traditional American stuffed pepper recipe from bell peppers to poblano peppers, for one.…

Read More

Smoked Shotgun Shells

Amid a smoky atmosphere, 7 meat and cheese filled manicotti wrapped in bacon, aka shotgun shells, are crispy and delicious looking while sitting on a wire rack inside the Roughneck smoker by Kent Rollins

Thank y’all for stopping by the website! This recipe is for all of you who are trying out one of those new smokers that Santa brought you for Christmas this year! Smoked shot gun shells are made with manicotti stuffed with a delicious blend of ingredients and wrapped in bacon and smoked for around 45…

Read More