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Enjoy these recipes from the pages of "DADGUM That's Good, Too!" by John McLemore, available at www.Amazon.com and www.QVC.com.
SMOKEY PIMENTO CHEESE DIP
• 1 (16-ounce) block sharp Cheddar cheese, grated
• 1 (8-ounce) block Colby Jack cheese, grated
• 4 ounces cream cheese, softened
• 1/4 cup Alouette Sun-Dried Tomato and Basil cheese spread or your favorite variety
• 3/4 cup mayonnaise
• 1/4 cup thinly sliced green onions, green parts only
• 1/4 teaspoon coarsely ground black pepper
• 1 large (4-ounce) jar pimento, diced and drained
• Corn chips, French bread cubes and/or bagel chips
1. Preheat smoker to 225°F.
2. In a medium bowl, combine Cheddar cheese, Colby Jack cheese, cream cheese and Alouette cheese spread, mixing well. Add mayonnaise, green onions, pepper and
pimento. Mix until creamy. Place in an 8-inch square baking dish or a disposable aluminum foil pan.
3. Place on middle rack of smoker and smoke for 20 minutes. Remove and serve immediately with corn chips, soft French bread cubes or bagel chips.
Pulled Pork Slider Sandwiches
- 1 pork butt (4 to 5 lbs.)
- 5 tablespoons “DADGUM That’s Good!” seasoning, divided
- 1 tablespoon onion salt
- 5 cloves garlic
- Slider buns
- 1 double recipe “DADGUM That’s Good!” BBQ Sauce, or your favorite brand
1. Preheat smoker to 250 degrees.
2. Rinse meat and pat dry. In a small bowl, combine 3 tablespoons of the seasoning and onion salt. Rub dry mixture all over pork.
3. Cut 5 slits in top of pork butt and place a garlic clove in each. Place meat on the middle rack of the smoker and smoke for 2 ½ hours. Remove meat and wrap in foil. Return to smoker and cook for an additional 2 ½ hours or until internal temperature reaches 195 degrees. Shred pork and serve on slider buns with warm sauce.
“DADGUM That’s Good!” Seasoning
- 2 ½ tablespoons dark brown sugar
- 1 ½ teaspoons light brown sugar
- 1 tablespoon paprika
- 1 teaspoon lemon pepper
- ¾ teaspoon onion salt
- ½ teaspoon garlic powder
- ½ teaspoon celery salt
- ½ teaspoon ground ginger
- ½ teaspoon dried basil
- ½ teaspoon crushed sage
- ½ teaspoon cracked black peppercorns
- ¼ teaspoon ground marjoram
In an airtight container or bowl, combine all ingredients.
“DADGUM That’s Good!” BBQ Sauce
- 2 tablespoons extra virgin olive oil
- 2 tablespoons minced garlic
- 1 cup ketchup
- 1 cup honey
- ½ cup balsamic vinegar
- ¼ cup soy sauce
- ¼ cup Starbucks double shot espresso or strong home-brewed coffee
1. In a medium saucepan over medium heat, combine olive oil and garlic and cook, stirring frequently, until golden, about 20 minutes. Remove from heat and let garlic cool in the oil.
2. Whisk in ketchup, honey, vinegar, soy sauce, and espresso. Return to heat and simmer for 15 minutes to blend flavors. Remove from heat. Serve warm.
Smoked Baby Back Ribs with BBQ Sauce
You’ll Need • 2 slabs baby back ribs • Lime pepper • Jane’s Krazy Mixed-Up Salt
BBQ Sauce • 2 cups ketchup • ¼ cup apple cider vinegar • 2 tablespoons fresh lemon juice • 1 teaspoon garlic powder • 1 teaspoon onion powder • 1 teaspoon garlic pepper
1. Preheat smoker to 225°F.
2. Sprinkle ribs generously with lime pepper and Krazy salt. Place on middle rack of smoker and smoke, uncovered, for 2 hours.
3. BBQ Sauce: Meanwhile, in a heavy saucepan over low heat, combine ketchup, cider vinegar, lemon juice, garlic powder, onion powder and garlic pepper and stir well. Simmer, stirring occasionally, for 10 to 15 minutes.
4. Remove ribs from smoker and wrap in aluminum foil. Return to smoker and smoke for an additional 2 hours. Remove from smoker, baste with BBQ sauce and return to smoker, unwrapped, for an additional 30 minutes or until internal temperature reaches 165°F. Serve remaining sauce on the side.
Smokey Stuffed Burgers
You’ll Need: • 2 pounds ground chuck • 1 pound ground round • ½ cup Heinz 57 Sauce • ½ cup A1 Steak Sauce • 4 tablespoons extra virgin olive oil • 1 cup chopped sliced mushrooms • ½ finely-chopped large yellow onion • Garlic salt • 4 slices extra-thick Velveeta cheese slices • Freshly ground black pepper
1. Preheat smoker to 275°F.
2. In a large bowl, combine ground chuck, ground round, Heinz 57 Sauce and A1 Steak Sauce.
3. In a medium saucepan, heat oil over medium-high heat. Add mushrooms and onion and cook until softened, about 25 minutes. Sprinkle lightly with garlic salt. Cut cheese into 16 squares.
4. Using a 1/3-cup measure, shape beef mixture to make 16 patties. (They don’t have to be perfect!) On eight of the patties, place one square of cheese, then 1 1/2 tablespoons of the mushroom mixture and top with another square of cheese. Place another plain patty on top and pinch edges to seal. Reshape the edges with your fingers to round out. Sprinkle lightly with pepper.
5. Place burgers on third rack of smoker and smoke for 1 hour or until internal temperature reaches 145°F and meat is no longer pink inside.