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Memorial Day Appearance on Fox 13 Tampa with Charley Belcher

Memorial Day Appearance on Fox 13 Tampa with Charley Belcher

Hope everyone is having an amazing Memorial Day and thanks for watching.  Below are the recipes that Chad and Charley covered.

Cowboy Steaks

2 lb Cowboy Steak                  The General Rub                      3 TBSP Butter

  1. Set your cooker to 225 degrees
  2. Season the Cowboy Steak liberally with The General Rub
  3. Place the Steak on the cooker for one hour or until it reaches 120 degrees F
  4. Move the cooker to 500F and sear the Steak on each side for 2 minutes or until 132F internal temperature
  5. Remove from cooker and place 3 pats of butter on top of the steak while it rests
  6. Let rest for 10 minutes then slice and serve

Lobster Tails

2 - 6 oz. Lobster Tails     Wicked Que Key Lime Jerk Rub      3 TBSP Butter (Melted)

  1. Set your cooker to 275 degrees
  2. Cut the lobster shell down the middle until you get about 2 inches from the end
  3. Gently take your fingers and separate the meat from the shell and pull it up to where it sits up on top of the shell
  4. Season the Lobster Tails with Wicked Que Key Lime Jerk Rub
  5. Place the Lobster on the cooker, basting every 5 minutes with melted butter.
  6. Once the lobster reaches 145, about 25-30 minutes, remove from the cooker and baste one more time with butter
  7. Let rest for 5 minutes then cut tail from the shell, slice and serve.

Crab Legs

Use this amazing recipe from Traeger Grills

https://www.traegergrills.com/recipes/seafood/crab-legs-herb-butter

Colossal Shrimp

2 lb. Peeled & Deveined Colossal Shrimp
Wicked Que Sweet Orange Habanero Rub
  1. Set your cooker to 275 degrees
  2. Season the Shrimp with Wicked Que Sweet Orango Habanero Rub
  3. Place the Shrimp on the cooker
  4. Once the shrimp reaches 145, about 8-10 minutes, remove from the cooker 
  5. Serve immediately

Salmon

1 full side of Salmon
Traeger Big Game Rub
Texas Rib Candy - Pineapple Habanero
  1. Set cooker to 275
  2. Season salmon fillets with Traeger Big Game Rub
  3. Add salmon to cooker for 45 minutes, basting 2-3 times with Texas Rib Candy
  4. Once the fish flakes with a fork, it is done
  5. Remove from cooker and rest for 5 minutes then serve

Burgers

4 - 1/2 lb burger patties (80/20 beef)
Kosmo's Texas Beef Rub
4 pieces of Sliced Cheddar Cheese
4 Brioche Hamburger BunsMelted Butter1 head of Green Leaf Lettuce1 Tomato (Sliced)Ketchup MustardMayo
  1. Set your cooker to 350 degrees
  2. Season the Burgers with Kosmo's Texas Beef Rub
  3. Place the Burgers on the cooker.  Cook for 10 minutes and then flip and cook another 8 minutes.
  4. Once the burger reaches 135, add the cheese and once melted, remove from the cooker
  5. Add melted butter to the inside of each bun and place face down on the cooker for 1 minute or until toasted golden brown.
  6. Once buns are done, place lettuce on the bottom bun then burger and serve sliced tomato and condiments on the side.

Sausages

4 High Quality Sausages
4 Potato Roll Sausage Buns
Melted Butter
Papa Cow's BBQ Sauce
  1. Set your cooker to 350 degrees
  2. Place the Sausages on the cooker. 
  3. Once the sausages reach 160 degrees, remove from the cooker
  4. Add melted butter to the inside of each bun and place face down on the cooker for 1 minute or until toasted golden brown.
  5. Once buns are done, place sausage in the bun and top with Papa Cow's BBQ Sauce

Chicken Wings

24 wings
4 oz. GameChanger Brine
32 oz. Water
Jr. Briner Bucket or Extra Large Ziploc Bag
Butcher's Honey Rub
Blues Hog BBQ Sauce

 

  1. Breakdown the wings into drums & sections, if needed.
  2. Mix GameChanger and Water well, place in briner bucket and make sure wings are covered
  3. Brine for 2 hours then Remove from brine and rinse well
  4. Season with Butcher's Honey Rub and rest for 10 minutes
  5. Set the cooker to 275 degrees
  6. Smoke wings for 60 minutes or an internal temperature of 165-170 degrees
  7. Move cooker to 500 degrees or higher
  8. Toss with sauce and return to cooker for 2 minutes
  9. Remove from cooker and let rest for 5 minutes then serve

St. Louis Ribs

2 slabs St. Louis style ribs
Cimarron Doc’s Rib Rub
Tillman's Apple Chipotle BBQ Sauce
Apple Juice

 

  1. Set cooker to 275 degrees
  2. Wash ribs and pat dry
  3. Remove membrane from the back of the rib
  4. Apply a thin coat of Cimmaron Doc's Sweet Rib Rib to the back of the rib and let rest 15 minutes
  5. Turn rib over, apply a heavy coat of Cimmaron Doc's Sweet Rib Rib to the top and let rest 15 minutes
  6. Put Ribs on cooker
  7. After 2 hours to 2.5 hours, check for bone pull. If enough, remove ribs from cooker
  8. On one piece of foil, pour a half cup of apple juice.
  9. Place rib face down in apple juice and repeat the process on the back of the rib.
  10. Wrap the foil around the rib in a dome type fashion
  11. Put ribs back on the cooker face down.
  12. Cook for another 45-60 minutes or until tender (Not fall off the bone tender!)
  13. Remove from cooker and take out of foil
  14. Lay ribs out on a food grate and brush front and back with Tillman's Apple Chipotle BBQ Sauce
  15. Return to cooker for 10-15 minutes or until sauce is cooked into the product
  16. Remove from cooker 
  17. Let rest 15 minutes, slice and serve

Potato Salad 

Use this amazing recipe from Traeger Grills

https://www.traegergrills.com/recipes/vegetables/smoked-potato-salad

Mac & Cheese

8 oz . Velveeta cheese sliced into 1/2" thickness
4 cups whole milk
2 cups macaroni uncooked
4 tbsp . salted butter sliced 
4 cups shredded cheddar cheese 

Historic BBQ Red Rub

  1. Set cooker to 350F degrees
  2. Butter a 9 x 13 piece of cookware so the mac & cheese doesn't stick
  3. In the bottom of the cookware, mix together milk with Historic BBQ Red Rub
  4. Pour in and evenly spread uncooked macaroni 
  5. Add slices of Velveeta & 2 cups shredded cheddar cheese into baking dish evenly
  6. Top with slices of butter under the milk
  7. Place in the cooker, covered with aluminum foil for about 50-60 minutes until macaroni is cooked and liquid is setting up
  8. Take it out of the cooker, remove foil, and top with 2 cups of shredded cheddar cheese
  9. Put it back in the cooker for another until cheese is melted

Corn on the Cob

Use this amazing recipe from Traeger Grills

https://www.traegergrills.com/recipes/vegetables/smoked-potato-salad

Pineapple Upside Down Cake

1/2 C Butter
1 C Brown Sugar
20 oz. can Pineapple Rings (save the juice)
Maraschino Cherries
1 pkg Duncan Hines Pineapple Supreme Cake Mix
Reserved Pineapple Juice plus enough water to equal 1 1/3 C liquid
1/3 C Vegetable Oil
3 Eggs

  1. Set cooker to 350 degrees over an indirect fire
  2. Melt butter in bottom of 12" cast iron skillet
  3. Sprinkle brown sugar evenly across the bottom of the skillet
  4. Arrange pineapple rings in bottom of skillet
  5. Place a cherry in the center of each ring
  6. Prepare cake mix with remaining ingredients and mix well
  7. Pour cake batter gently over pineapple rings
  8. Bake for approximately 50 minutes.  Test with a toothpick
  9. Cool at least 5 minutes then invert and serve

Holiday Meals on the Grill - Fox 13 Good Day Tampa Bay

**Post will be updated with pictures after the show!

It is the morning before Thanksgiving and we are so excited to have Fox 13 and Charley Belcher joining us at our Pasco location.  The menu for today is: Smoked Turkey Breast, Smoked Glazed Ham, Corn Casserole, Cheesy Garlic Potatoes, Cranberry Sauce & Pecan Pie Cobbler.     

Smoked Turkey Breast (Serves 6-8)

Ingredients

  • 6 lb Turkey Breast
  • 2 oz. Victory Lane Pecan Rub
  • 1/4 Stick of Butter (Cut into Pads) 
  • 1 injector
  • 1 scoop Bird Booster Injection (Original/Rotisserie/Chiptole/Honey)
  • 2 cups low sodium chicken broth

 

 

Instructions

  • Heat grill to 275 degrees F
  • Rinse turkey; pat dry
  • Place butter under the skin of the breast
  • Season breast with Victory Lane Pecan Rub; under and on the skin
  • Place, breast-side up, on center of grill grate
  • Smoke 15 minutes per lb or until turkey is done (160ºF)
  • Remove turkey from grill. Let rest 15 min. lightly tented with foil before slicing

Smoke Glazed Holiday Ham (Serves 15-20)

Ingredients

  •  1 half semi-boneless cooked ham
  • 1 bottle Texas Rib Candy (Flavor of Your Choice)
  • 2 Cups Turbinado Sugar

Instructions

  • Unwrap the ham and place face down in a disposable half pan
  • Set smoker to 275 degrees F and place half pan with ham on it
  • Glaze the top of the ham with Texas Rib Candy and sprinkle with Turbo Sugar
  • Repeat process every 15 minutes for a total of 120 minutes
  • Remove from smoker, rest for 10 minutes, slice and serve

Corn Casserole (Serves 6-8)

Ingredients

  • 2 oz. Victory Lane Season-All

Instructions

  • Preheat grill to 350 degrees F
  • In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, melted butter and Victory Lane Season-All
  • Pour into a greased 9 by 13-inch casserole dish
  • Cook for 45 minutes, or until golden brown
  • Remove from grill and top with Cheddar
  • Return to grill for 5 to 10 minutes, or until cheese is melted
  • Let stand for at least 5 minutes and serve warm

Garlic Cheesy Potatoes (Serves 6-8)

Ingredients

  • 4 medium potatoes, peeled and diced
  • 3/4 cup butter, melted
  • 3 cloves garlic, minced
  • 1/2 cup grated Parmesan Cheese
  • 1 cup shredded Cheddar Cheese
  • 1 cup Sour Cream
  • 3 green onions, diced
  • 1 oz Meat Church Bacon BBQ Rub

Instructions

  • Preheat grill to 350 degrees F
  • Boil potatoes for 10 minutes on stovetop
  • Drain potatoes
  • Place in a shallow 2 quart baking dish
  • Melted butter & garlic together & drizzle over potatoes & add Bacon BBQ Rub
  • Sprinkle with Parmesan cheese, cheddar cheese, sour cream & green onions
  • Bake for 30 minutes or until potatoes are slightly browned & tender

Cranberry Sauce (Serves 8-10) 

Ingredients

  • 5 cups fresh cranberries
  • 3/4 cup apple juice
  • 2 green apples, peeled and small dice
  • 1 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 2 teaspoons vanilla extract
  • Orange zest to taste
Instructions
  • Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes)
  • Set the temperature to 350 degrees F and preheat, lid closed, for 5 to 10 minutes
  • Combine all ingredients in an extra large pot, it will bubble and splatter
  • Bring to a boil on the Traeger stirring every few minutes until the sauce has thickened
  • Cook for 35 minutes 
  • Serve warm or cooled
Recipe modified from Traeger Grills 
www.traegergrills.com/recipes/baked-goods/cranberry-sauce

 

 

Pecan Pie Cobbler
Ingredients
  • 1 box refrigerated pie crust, softened
  • 2 1/2 cups light corn syrup
  • 1/2 cups packed brown sugar
  • 1/2 cup butter, melted 
  • 4 1/2 teaspoons vanilla
  • 6 eggs, slightly beaten 
  • 2 cups coarsely chopped pecans 
  • Butter-flavor cooking spray 
  • 2 cups pecan halves
  • Whipped Cream
Instructions
  • Heat grill to 35 degrees F.
  • Grease 13x9-inch (3-quart) glass baking dish with cooking spray
  • Remove 1 pie crust from pouch; unroll on work surface
  • Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit
  • In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk
  • Stir in chopped pecans. Spoon half of filling into crust-lined dish
  • Remove second pie crust from pouch; unroll on work surface
  • Roll into 13x9-inch rectangle
  • Place crust over filling; trim edges to fit
  • Spray crust with butter-flavor cooking spray
  • Bake 25 to 30 minutes or until browned
  • Carefully spoon remaining filling over baked pastry
  • Arrange pecan halves on top in decorative fashion
  • Bake 45 minutes longer or until set
  • Cool 20 minutes on cooling rack
  • Serve warm with whipped cream

We thank you again for joining us on the show today.  If you have any questions, feel free to give either store a call or come in and see us!  

Happy Thanksgiving!

     

    Charley Belcher - Good Day Tampa Bay TV Appearance

    Charley Belcher - Good Day Tampa Bay TV Appearance

    We were fortunate enough to have our good friend, Charley Belcher, join us this morning to cook an entire Christmas dinner on the Traeger Grill.  As we discussed, you can use these same recipes on a gas grill, charcoal grill or even your oven!  It is all about the time and temperature!

    We started off the show talking about Prime Rib & Glazed Holiday Ham!  We used a 35 day wet aged prime rib from Master Purveyors!  It was delicious and if you are in the read for a prime rib for the big day on Sunday, send Shawn McCranie at Master Purveyors The prime rib recipe is below:

    Smoked Prime Rib – Serves 10-12

    6-8 lb. Prime Rib
    4 oz. Victory Lane Beef Rub

    Remove the prime rib from the refrigerator 1 hour before cooking and let sit at room temperature

    • Liberally rub the prime rib with Victory Lane Beef Rub
    • Prepare your grill to a temperature of 275 degrees
    • Place the prime rib on the grill with the fat side down
    • Cook until an instant-read thermometer inserted in the center reads 130 degrees F, between 3 1/2 to 4 hours.
    • Remove the prime rib from the grill
    • Let rest, loosely covered with foil, for 20 minutes before slicing

    After being rubbed and before going on the smoker:

    After rest and sliced:

    Glazed Holiday Ham

    Smoke Glazed Holiday Ham - Serves 15-20

     1 half semi-boneless cooked ham

    1 bottle Texas Rib Candy (Flavor of Your Choice)

    2 Cups Turbinado Sugar

    • Unwrap the ham and place in a disposable half pan
    • Move smoker to 275 degrees and place half pan with ham on it
    • Glaze the top of the ham with Texas Rib Candy and sprinkle with Turbo Sugar
    • Repeat process every 15 minutes for a total of 120 minutes
    • Remove from smoker, rest for 10 minutes, slice and serve

    Before:

    After:

    In the 2nd segment we went over sides on the grill.  Today's choice was Sweet Potato Casserole & Green Bean Casserole.  The recipes are below:

    Sweet Potato Casserole - Serves:  12-15

    5 large sweet potatoes
    1 1/2 sticks of butter
    1/2 cup brown sugar
    1 tsp vanilla
    2 tsp Voodoo Chef Dirt Seasoning
    1 bag mini marshmallows
    • Preheat Traeger to 375
    • Pierce skin of sweet potatoes with fork, few times each
    • Place on the Traeger and roast for 1 hour or extremely softened
    • When soft, remove from grill, peel skin off by hand & cut into cubes & place sweet potatoes in cast iron skillet
    • Whisk together 1 stick of butter, brown sugar, vanilla & Dirt Seasoning
    • Pour over potatoes & sprinkle with marshmallows
    • Dot the remining half stick of butter over the top of the casserole
    • Bake in the Traeger for 25 minutes or until warm & marshmallows are golden
    Mid Cook (10 minutes in):
    After:
    Green Bean Casserole (Serves 12-15)
    1/2 stick of butter
    1 small onion, small dice
    2 bags frozen French Style green beans
    2 cans of cream of chicken soup
    2 tsp Voodoo Dirt Seasoning
    1 can of French fried onion rings
    1 cup of grated cheddar cheese
    • Preheat Traeger for 375 degrees
    • Melt butter in cast iron skillet & add onions, stirring occassionally until softened
    • Add green beans, soup, seasoning & stir to combine 
    • Sprinkle the top with cheese & crumbled onion rings
    • Bake for 25 minutes

    Before:

    After:
    Apple Crisp - Serves 12-15
    6 cups sliced apples
    1/2 cup brown sugar
    1/4 cup white sugar
    2 tbsp corn starch
    1 tsp cinnamon
    1/4 tsp nutmeg
    2 tbsp butter
    Topping
    1/3 cup flour
    1 cup oatmeal
    1/2 cup brown sugar
    1/2 tsp salt
    1/3 cup butter, melted
    • Preheat Traeger to 375 degrees
    • Place apples in cast iron skillet. 
    • Mix all non-topping ingredients in a small bowl
    • Sprinkle over apples and toss lightly 
    • Dot the apples with butter
    • Combine topping ingredients and mix until crumbly, sprinkle over the top of the apples
    • Bake for 35 minutes until apples are softened & topping in browned

    Before:

    After:
    All in all, it was a great day!  Huge thanks to Charley, Jason, Lucas and the entire Fox 13 Tampa Bay team for allowing us to share our passion with their great audience!  If you have any questions, stop by or give us a call at either location!
    Whiskey Bent BBQ Supply - Lakeland
    3230 South Florida Ave
    Lakeland, FL 33803
    (863) 940-2077
    Whiskey Bent BBQ Supply - Odessa
    2401 Merchant Ave
    Odessa, FL 33556

    Dan Patrick Show Appearance

    Dan Patrick Show Appearance

    Chad traveled to Milford, CT for the Dan Patrick Show to talk all things BBQ & Traeger Grills.  The trip started with a cook-off at Dan's house on Wednesday and an interview and appearance on the show Thursday.  If you missed the segment, you can see it here.

    I've also included it below... 

    Here are photos and the Chimichurri recipe from the trip:

     Chad Ward Dan Patrick Chimichurri

    Seen above are some of the items Chad cooked up including Grilled Potato Salad, Waygu Tri Tip, Kurobuta Pork Short Ribs, Chile Lime Grilled Corn & Chimichurri.

    Chad Ward Dan Patrick Chimichurri

    For this spread, Chad cooked up Bacon Chili Cheese Waygu Hot Dogs, Smoked Chicken Wings, Creamy Coleslaw, Jalepeno Popper Stuffed Waygu Burger, Waygu Flat Iron Steak & Apple Pie Baked Beans

    If you want to give the Chimichurri sauce used above, here's the recipe...

    Chimichurri - Recipe credit to Jason Stucki from Team America

    Ingredients:

    • 3-4 cloves garlic
    • Diced 1/4 large white onion
    • Rough chop 1 medium bundle flat leaf Italian parsley, washed & majority of stems cut
    • 1/4 cup red wine vinegar
    • 1/4 cup extra virgin olive oil
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper

    Instructions:  

    Combine all of the ingredients in a food processor or blender

    Puree until smooth or leave slightly chunky if you prefer.

    Add additional olive oil to taste if you don't like it quite so strong.

    New Website is Up!!

    Thank you for all your patience!!  We have spent the last three months redesigning the website so that it matches up with our point of sale system in the store and also makes your shopping experience easier!  We will not only be using this for the online store but also to keep you posted on all things Whiskey Bent BBQ and "In the Pit" BBQ Show.  Please keep an eye out for new promotions, products and announcements!

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