Recipes

Smoked Shotgun Shells

Cannelloni tubes stuffed with ground beef and cheese, wrapped in bacon, and brushed with BBQ sauce.

Ingredients

500 grams ground beef
1 cup Monterrey Jack or cheddar cheese shredded
2 tbsp Game On Rub King Of Meats
10 Cannelloni shells uncooked
20 slices bacon
½ cup Game Wild Outback BBQ sauce

Instructions

In a medium-sized mixing bowl, combine t

Cannelloni tubes stuffed with ground beef and cheese, wrapped in bacon, and brushed with BBQ sauce.

Ingredients

500 grams ground beef
1 cup Monterrey Jack or cheddar cheese shredded
2 tbsp Game On Rub King Of Meats
10 Cannelloni shells uncooked
20 slices bacon
½ cup Game Wild Outback BBQ sauce

Instructions

In a medium-sized mixing bowl, combine the ground beef, cheese, and 1½ tablespoons of the rub. Mix with your hands until well-incorporated.
Lay out your uncooked cannelloni shells and stuff each one full of the ground beef mixture.
Once they are stuffed, wrap each cannelloni shell in 2 slices of bacon and sprinkle the tops with the remaining barbecue rub.
Store in the fridge for 4 to 6 hours.
Preheat your smoker to 250°F.
Transfer the shotgun shells to a wire rack and place them on the smoker.
Let them smoke for 1½ hours, then increase the temperature on the smoker to 350°F.
Let them cook for another 10 minutes, then brush each one with barbecue sauce, and let them cook for another 10 minutes.
Serve immediately and enjoy!

Our technique to get perfectly cooked pasta is to leave the stuffed shells to sit in the fridge for about 6 hours or overnight before smoking them. The moisture from the meat softens the pasta which helps it cook while on the smoker.

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Pork Belly Onion Rings

Smoked Shotgun Shells

Onion Rings seasoned, and wrapped in thin slices of Pork Belly, recipe for BBQ or Oven

Ingredients

3 large onions,
20 thin slices pork belly,
3 Tablespoons Game On Baarrbaric Rub
Olive oil spray
Game On BBQ Sauce

Instructions:

Cut onions into 1/2-inch-thick rings and pop the internal rings out until you have a nice sturdy onion ring.
Season

Onion Rings seasoned, and wrapped in thin slices of Pork Belly, recipe for BBQ or Oven

Ingredients

3 large onions,
20 thin slices pork belly,
3 Tablespoons Game On Baarrbaric Rub
Olive oil spray
Game On BBQ Sauce

Instructions:

Cut onions into 1/2-inch-thick rings and pop the internal rings out until you have a nice sturdy onion ring.
Season the onion rings with 2 tablespoons Baarrbaric Rub
Wrap the Onions:
Take a slice of pork belly and wrap it around each seasoned onion layer, ensuring the pork belly is snug but not too tight.
Lightly spray the onion rings with olive oil.
Preheat the Oven or BBQ:
If using the oven, preheat it to 375°F (190°C).
If using the BBQ, preheat it to medium-high heat.
Cooking in the Oven:
Place the pork belly-wrapped onions on a baking sheet lined with parchment paper.
Bake for about 25-30 minutes or until the pork belly is crispy and the onions are tender.
Cooking on the BBQ:
Oil the BBQ grates to prevent sticking.
Grill the pork belly-wrapped onions for 15-20 minutes, turning occasionally, until the bacon is crispy, and the onions are cooked through.
Serve and Enjoy:
Arrange the pork belly-wrapped onion rings on a platter.
Garnish with fresh herbs and serve with Game On Sauces, Wild Outback, Hickory Mango Habanero or Blazin Blackberry BBQ Sauce.
Variation:
For added flavor, you can brush the pork belly-wrapped onions with a barbecue sauce last few minutes of cooking.

These Pork Belly-Wrapped Onion Rings make for a flavourful and visually appealing dish, whether cooked in the oven or on the BBQ. Perfect for a casual gathering or as a delightful appetizer!

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Beef Lollipops

Smoked Shotgun Shells

Rolled Venison Roast

These BBQ Rolled Beef Lollipops are a delicious combination of savoury beef, flavorful rub, melted cheese, and the perfect touch of BBQ sauce.

Ingredients:

1 kg Scotch fillet, butterflied and opened into a roll
Game On Rub (Wild Thing or King of Meats), as per taste
1 cup favorite grated cheese (cheddar, mozzarella, etc.)
8 Slices of Provolon

These BBQ Rolled Beef Lollipops are a delicious combination of savoury beef, flavorful rub, melted cheese, and the perfect touch of BBQ sauce.

Ingredients:

1 kg Scotch fillet, butterflied and opened into a roll
Game On Rub (Wild Thing or King of Meats), as per taste
1 cup favorite grated cheese (cheddar, mozzarella, etc.)
8 Slices of Provolone cheese, thinly sliced.
8 slices of prosciutto
1 cup baby spinach leaves
Kebab sticks, soaked in water.
Game On Wild Out BBQ sauce for basting.

Instructions:

Prepare the Beef Roll:

Lay out the butterflied Scotch fillet on a clean surface.
Sprinkle a generous amount of Game On Rub over the entire surface, ensuring it is evenly distributed.

2. Layer with Cheese and More:

Spread your favorite grated cheese over the beef.
Layer on the Provolone cheese slices, prosciutto, and baby spinach leaves.

3. Roll and Secure:

Carefully roll up the beef into a tight log.
Secure the roll with kebab sticks at regular intervals to create portions.

4. Slice into Lollipops:

Using a sharp knife, slice between the kebab sticks, creating individual beef lollipops.

5. Preheat the BBQ:

Preheat your BBQ to medium-high heat.

6. Grill the Lollipops:

Place the beef lollipops on the preheated BBQ.
Grill for about 10-12 minutes, turning occasionally, or until the beef is cooked to your preferred level of doneness.

7. Baste with BBQ Sauce:

About 10 minutes before removing from the BBQ, generously brush each lollipop with Game On Wild Outback BBQ sauce. This adds a sweet, spicy and tangy glaze.

Serve and Enjoy:

Remove the beef lollipops from the BBQ.
Allow them to rest for a few minutes before serving.

Ideal for outdoor gatherings or as a unique addition to your barbecue repertoire. Enjoy!

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Rolled Venison Roast

Smoked Shotgun Shells

Rolled Venison Roast

Enjoy your Venison Roll Roast — a perfect combination of smoky, savory, and indulgent flavors!

Ingredients:

1 venison leg, butterflied
Game On BBQ Rub, King Of Meats, Wild Thing or Baarrbarric
8 slices of prosciutto
1 cup fresh spinach leaves, washed and dried
1 cup crumbled blue cheese
12-16 thin bacon slices
Butcher's twine for tying

Instructio

Enjoy your Venison Roll Roast — a perfect combination of smoky, savory, and indulgent flavors!

Ingredients:

1 venison leg, butterflied
Game On BBQ Rub, King Of Meats, Wild Thing or Baarrbarric
8 slices of prosciutto
1 cup fresh spinach leaves, washed and dried
1 cup crumbled blue cheese
12-16 thin bacon slices
Butcher's twine for tying

Instructions:

1. Prepare the Venison:

a. Lay the butterflied venison leg flat.

b. Sprinkle a generous amount of Game On BBQ Rub over the entire surface, ensuring even coverage.

2. Layer with Prosciutto:

a. Arrange the prosciutto slices evenly over the venison, covering the surface.

3. Add the Spinach and Blue Cheese:

a. Layer the fresh spinach leaves over the prosciutto.

b. Sprinkle crumbled blue cheese evenly over the spinach.

4. Roll and Secure:

a. Carefully roll the venison into a tight spiral, starting from one end.

b. Use butcher's twine to tie the rolled venison at intervals, securing the spiral shape.

5. Bacon Wrap:

a. Lay out the bacon slices, slightly overlapping.

b. Place the rolled venison on the bacon slices and wrap it snugly, covering the entire roast.

6. Preheat and Choose Cooking Method:

a. Preheat your oven, smoker, or BBQ to a medium-high temperature (around 325-350°F or 163-177°C).

7. Cook:

a. For the Oven: - Place the bacon-wrapped venison roast on a roasting pan. - Roast in the preheated oven for about 30-40 minutes or until the internal temperature reaches your desired doneness (145°F or 63°C for medium-rare).

b. For the BBQ or Smoker: - Set up for indirect cooking. - Smoke the venison at 225-250°F (107-121°C) for approximately 2-3 hours or until the internal temperature reaches your preferred level.

8. Rest and Slice:

a. Allow the rolled venison to rest for 10-15 minutes before slicing.

b. Remove the twine and slice the roast into rounds.

9. Serve:

a. Arrange the slices on a platter and serve with your favorite sides.

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Recipes

Jalapeno Poppers

Shrimply Irrisitible Salmon Sashimi

Venison Loin Seared Medium Rare

These Game On BBQ Bacon-Wrapped Jalapeño Poppers are sure to be a hit at your next barbecue! Enjoy the perfect blend of smoky, spicy, and cheesy flavors.

Ingredients:

12 fresh jalapeños, halved and seeds removed
250 grams cream cheese, softened
2 tablespoons "Game On" BBQ Rub (adjust to taste)
1 cup shredded cheddar cheese
12 slices of bacon,

These Game On BBQ Bacon-Wrapped Jalapeño Poppers are sure to be a hit at your next barbecue! Enjoy the perfect blend of smoky, spicy, and cheesy flavors.

Ingredients:

12 fresh jalapeños, halved and seeds removed
250 grams cream cheese, softened
2 tablespoons "Game On" BBQ Rub (adjust to taste)
1 cup shredded cheddar cheese
12 slices of bacon, cut in half
Toothpicks for securing

Instructions:

1. Prepare the Jalapeños:

a. Cut each jalapeño in half lengthwise and use a spoon to remove the seeds and membranes. Wear gloves to protect your hands from the jalapeño oils.

2. Prepare the Filling:

a. In a mixing bowl, combine the softened cream cheese, "Game On" BBQ Rub, and shredded cheddar cheese. Mix until well combined.

3. Stuff the Jalapeños:

a. Spoon the cream cheese mixture into each jalapeño half, filling them evenly.

4. Wrap with Bacon:

a. Take each filled jalapeño half and wrap it with a half slice of bacon. Secure the bacon with toothpicks.

5. Preheat the BBQ:

a. Preheat your BBQ to medium-high heat.

6. Grill:

a. Place the bacon-wrapped jalapeño poppers on the preheated grill grates.

b. Grill for about 15-20 minutes, turning occasionally, until the bacon is crispy and the jalapeños are tender.

7. Serve:

a. Remove the poppers from the grill and let them cool slightly.

Tips:

Adjust Spice Level: If you want to increase the heat, you can leave some of the jalapeño seeds or use spicier varieties.
Basting Option: For an extra flavor boost, brush the poppers with your favorite Game On BBQ sauce during the last 5 minutes of grilling.
Variations: Experiment with different cheese combinations or add finely chopped herbs to the cream cheese mixture for added freshness.

Serve these delicious Game On BBQ Bacon-Wrapped Jalapeño Poppers as a spicy and savory appetizer.

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Venison Loin Seared Medium Rare

Shrimply Irrisitible Salmon Sashimi

Venison Loin Seared Medium Rare

The richness of venison with the comforting textures of creamy mashed potatoes, flavorful balsamic tomatoes, steamed bok choy, and savory sweet potato triangles—all brought together with a luscious red wine jus.

Ingredients:

For Venison Loin:

Venison loin,
Olive oil for searing

For Creamy Mashed Potatoes:

Ingredients:

For Venison Loin:

Venison loin,
Olive oil for searing

For Creamy Mashed Potatoes:

4 large potatoes, peeled and quartered
1/2 cup salted butter
1/2 cup heavy cream
Salt and pepper to taste

For Balsamic Glazed Cherry Tomatoes:

20 cherry tomatoes,
2 tablespoons balsamic glaze
1 tablespoon olive oil
Salt and black pepper to taste

For Steamed Bok Choy:

4 baby bok choy, halved
salt and pepper

For Baked Sweet Potato Triangles:

1 large sweet potatoes, peeled and cut into triangles
2 tablespoons olive oil
1 teaspoon smoked paprika
Salt and black pepper to taste

For Red Wine Jus:

1 cup red wine
1 cup beef or venison broth
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
Salt and black pepper to taste

Instructions:

1. Preheat the Oven:

Preheat your oven to 400°F (200°C).

2. Prepare the Mashed Potatoes:

a. Boil the potatoes until tender. Drain and mash with butter, heavy cream, salt, and white pepper until smooth and creamy.

3. Season and Sear the Venison:

a. Season venison with Game On King of Meats seasoning,

b. Heat olive oil in a skillet over medium-high heat.

Sear the backstrap for 2-3 minutes per side before transferring it to the oven.

c. Roasting:
Place the seasoned backstrap on a roasting pan or oven-safe skillet.

d.d.cooking
Roast in the preheated oven. The cooking time will typically range from 15 to 25 minutes, depending on factors like thickness and desired doneness.

Check the internal temperature using a meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).

e Resting:

Once the backstrap reaches the desired temperature, remove it from the oven and let it rest for about 10 minutes. This allows the juices to redistribute, keeping the meat moist.

4. Balsamic Glazed Cherry Tomatoes:

a. In a baking dish, toss cherry tomatoes with balsamic glaze, olive oil, salt, and black pepper. Roast in the oven for 15 minutes or until tomatoes are softened.

5. Steamed Bok Choy:

a. Steam bok choy halves for 5-7 minutes until tender-crisp.

Season with salt and pepper

6. Baked Sweet Potato Triangles:

a. Toss sweet potato triangles with olive oil, smoked paprika, salt, and black pepper. Bake for 30-35 minutes or until golden and tender.

7. Red Wine Jus:

a. In a saucepan, combine red wine and broth. Bring to a simmer.

b. In a separate pan, melt butter, add flour, and cook for 2 minutes. Whisk into the wine mixture, simmer until thickened. Season with salt and black pepper.

8. Assemble:

a. Place a generous scoop of creamy mashed potatoes on each plate. Top with steamed bok choy.

b. Slice the venison backstrap against the grain into medallions of your preferred thickness Arrange venison medallions on top.

c. Add balsamic glazed cherry tomatoes, and baked sweet potato triangles around the plate.

d. Drizzle red wine jus over the venison.

9. Serve:

Garnish with fresh herbs, and enjoy the exquisite flavors of Game On Venison!

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Shrimply Irrisitible Salmon Sashimi

This Salmon Sashimi with Cucumber Flower Garnish is not only a treat for the taste buds but also a feast for the eyes, making it an ideal dish for special occasions or when you want to impress with a stunning and delicious appetizer.

Ingredients:

For Salmon Sashimi:

400 grams fresh sushi-grade salmon, skinless and boneless
1 Lemon
Wasabi

For

Ingredients:

For Salmon Sashimi:

400 grams fresh sushi-grade salmon, skinless and boneless
1 Lemon
Wasabi

For Cucumber Flower Garnish and Shrimply Irrisistible cream:

1 large cucumber

Slice off inch thick, hollow out and fill with large thins slices of cucumber rolled

1/4 cup Kewpie mayonnaise
1 teaspoon horseradish cream
1 teaspoon capers, drained, very finely chopped
1 1/2 teaspoon Shrimply Irresistible Game On Rub

In a bowl, mix Kewpie mayonnaise, horseradish, capers, and Shrimply Irresistible Game On Rub to create a flavorful cream.

Instructions:

1. Prepare the Salmon:

a. Ensure the salmon is properly cleaned and sliced into thin sashimi pieces. Arrange the slices on a serving platter. Squeeze the juice of one lemon over salmon.

2. Serve:

a. Arrange 1 slice of lemon in center, place cucumber flower garnish on top. Place a small portion of the cream on salmon and a tiny dollop of wasabi on the cream.

4. Enjoy:

Dive into the exquisite flavors of fresh salmon sashimi, complemented by the zesty cream. The Shrimply Irresistible Game On Rub adds a delightful twist to this classic dish.

Tips:

Freshness Matters: Ensure you're using high-quality, sushi-grade salmon for the best flavor and texture.

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Flame-Grilled Rotisserie Chicken

Shrimply Irrisitible Salmon Sashimi

As it rotates on the grill's rotisserie, each turn infuses the meat with a complexity of seasoning and smokey flavours, resulting in juicy and mouthwatering wanting more bites!

Ingredients:

For the Chicken:

1 whole chicken
Game On Something Fowl BBQ Rub (adjust quantity based on personal preference)
Olive oil for brushing

For the Spritz:

As it rotates on the grill's rotisserie, each turn infuses the meat with a complexity of seasoning and smokey flavours, resulting in juicy and mouthwatering wanting more bites!

Ingredients:

For the Chicken:

1 whole chicken
Game On Something Fowl BBQ Rub (adjust quantity based on personal preference)
Olive oil for brushing

For the Spritz:

1/2 cup apple cider vinegar
1/4 Chicken Stock
2 tablespoons Game On Something Fowl Rub

Instructions:

1. Prepare the Chicken:

a. Pat the chicken dry with paper towels.

b. Rub the entire surface of the chicken, inside and out, with Game On Rub. Be generous for a flavorful crust.

c. If time allows, let the seasoned chicken rest in the refrigerator for at least 1-2 hours or overnight for the flavors to penetrate.

2. Set Up the Rotisserie:

a. Follow the manufacturer's instructions to set up your rotisserie attachment on your grill.

b. Preheat the grill to medium-high heat.

3. Skewer and Secure the Chicken:

a. Thread the chicken onto the rotisserie rod, securing it tightly with the prongs.

b. Brush the chicken with olive oil for a crispy skin.

4. Start Rotisserie Cooking:

a. Place the rotisserie rod onto the grill, ensuring it's balanced.

b. Turn on the rotisserie motor and close the lid.

5. Prepare the Spritz:

a. In a bowl, whisk together apple cider vinegar, Stock, Game On Rub. This will be used for spritzing during cooking.

6. Rotisserie Cooking:

a. Cook the chicken over indirect heat for approximately 1.5 to 2 hours or until the internal temperature reaches 165°F (74°C). Adjust the heat as needed to maintain a steady temperature.

b. Every 30 minutes, spritz the chicken with the prepared spritz mixture to keep it moist and add flavor.

7. Rest and Carve:

a. Once the chicken reaches the desired internal temperature, carefully remove it from the rotisserie rod.

b. Let the chicken rest for 10-15 minutes before carving.

8. Serve:

a. Carve the chicken into serving portions and serve with your favorite sides.

Tips:

Temperature Control:

Use a meat thermometer to ensure the chicken reaches the proper internal temperature without overcooking.

This Flame-Grilled Game On Rotisserie Chicken is not only juicy and flavorful but also showcases the rich and robust notes of the Game On Rub. Enjoy the smoky goodness of perfectly grilled chicken for a have everyone coming back for more meal.

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Recipes

Duck Breast with Blackberry Sauce Glaze

This pan-fried duck breasts with blackberry sauce glaze recipe delivers a perfect balance of crispy skin, succulent meat, and a sweet-tangy glaze that elevates the dish to gourmet levels.

Ingredients:

2 duck breasts, skin-on
Salt

Blackberry Sauce Glaze:

Game On Blazin Blackberry BBQ Sauce

Prepare the Duck Breasts:

Pat the duck breasts dry w

This pan-fried duck breasts with blackberry sauce glaze recipe delivers a perfect balance of crispy skin, succulent meat, and a sweet-tangy glaze that elevates the dish to gourmet levels.

Ingredients:

2 duck breasts, skin-on
Salt

Blackberry Sauce Glaze:

Game On Blazin Blackberry BBQ Sauce

Prepare the Duck Breasts:

Pat the duck breasts dry with paper towels.

Season both sides of the duck breasts with salt .

2.Cook the Duck Breasts:

Heat skillet over medium-high heat.

Place the duck breasts in the skillet, skin-side down. Cook for 6-8 minutes or until the skin is golden brown and crispy.

3.Flip the duck breasts &

Glaze the Duck Breasts:

spoon the blackberry sauce glaze over the top.

basting the duck with the glaze until it forms a shiny coating and cook this side for an additional 4-6 minutes, or until the internal temperature reaches your desired level of doneness (medium-rare is around 135°F/57°C).

4.Remove the duck breasts from the skillet and let them rest for a few minutes before slicing.

5 Serve:

Arrange the sliced duck breasts on a serving platter.

Garnish with fresh blackberries and a sprinkle of black pepper if desired.

Enjoy this decadent meal with your favorite sides for a memorable dining experience.

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Hickory Smoked Orange Ice Cubes

Duck Breast with Blackberry Sauce Glaze

Use these unique hickory smoked orange ice cubes to add a subtle smoky and citrusy twist to your favorite beverages. They work well in cocktails, spirits or even just water for a refreshing and aromatic touch.

Ingredients:

2 large oranges, thinly sliced
Water for the ice cubes

Instructions:

1. Prepare the Smoker:

Preheat your smoker to a low

Ingredients:

2 large oranges, thinly sliced
Water for the ice cubes

Instructions:

1. Prepare the Smoker:

Preheat your smoker to a low temperature (around 250°F/120C). If you're using a grill, set it up for indirect heat.

2. Smoke the Orange

Arrange the orange slices directly on the grates.
Smoke the orange slices for approximately 20 minutes, or until they develop a subtle smoky flavor. Rotate the slices halfway through for an even smoke.

3. Cool the Orange Slices:

Allow the smoked orange slices to cool to room temperature.

4. Assemble the Ice Cubes:

Place 3 smoked orange slices in each compartment of an ice cube tray.

5. Fill with Water:

Carefully pour water over the smoked orange slices in each compartment, filling them to about 3/4 full.

6. Freeze:

Place the ice cube tray in the freezer and allow the smoked orange slices to freeze completely.

7. Serve:

Once frozen, remove the ice cube tray from the freezer.
Gently twist the tray to release the hickory smoked orange ice cubes.

8. Enjoy:

These hickory smoked orange ice cubes add a creative and flavorful element to your drinks, making them a delightful and conversation-worthy addition to your gatherings or personal relaxation time.

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Cattlemans Cutlets

Duck Breast with Blackberry Sauce Glaze

Beef Ribs with Creamy Sweet Potato Mash

Enjoy your Cattleman's Cutlets with the rich flavor of King of Meats spice blend and the luxurious touch of butter!

Ingredients:

2 beef cutlets (such as ribeye or sirloin), approximately 1 inch thick
2 tablespoons King of Meats
4 tablespoons unsalted butter

Prepare the Cutlets:

Take the beef cutlets out of the refrigerator and let them come

Enjoy your Cattleman's Cutlets with the rich flavor of King of Meats spice blend and the luxurious touch of butter!

Ingredients:

2 beef cutlets (such as ribeye or sirloin), approximately 1 inch thick
2 tablespoons King of Meats
4 tablespoons unsalted butter

Prepare the Cutlets:

Take the beef cutlets out of the refrigerator and let them come to room temperature for about 30 minutes.

Pat the cutlets dry with paper towels to remove excess moisture.

Season both sides of the cutlets with King Of Meats, ensuring an even coating,

pressing the spice blend into the meat to adhere well.

2. Preheat the Pan:
Heat a large, heavy-bottomed skillet over medium-high heat. Add 2 tablespoons of butter to the pan and let it melt.

3. Cook the Cutlets:

Once the butter is melted and sizzling, carefully place the cutlets in the skillet. Cook for 3-4 minutes on each side for medium rare, adjusting the time according to your preferred doneness.

Use tongs to flip the cutlets, allowing them to develop a golden-brown crust on both sides.

Baste with Butter:

Tilt the skillet slightly and, using a spoon, baste the cutlets with the infused butter. This adds extra flavor and ensures the meat stays juicy.

Check for Doneness:
Check the internal temperature of the cutlets with a meat thermometer. For medium rare, the temperature should be around 130-135°F (54-57°C).

Rest
Remove the cutlets from the pan and let them rest on a cutting board for a few minutes to allow the juices to redistribute.

Serve:

Plate the cutlets and drizzle any remaining butter from the pan over the top.

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Beef Ribs with Creamy Sweet Potato Mash

Duck Breast with Blackberry Sauce Glaze

Beef Ribs with Creamy Sweet Potato Mash

Enjoy your delicious and smoky feast of Wild Thing-spiced beef ribs on a bed of creamy sweet potato and potato mash!

Ingredients:

For the Smoked Beef Ribs:

Beef ribs
2 tablespoons Wild Thing BBQ rub
1 tablespoon olive oil
Hickory or mesquite wood chips for smoking

For the Creamy Sweet Potato and Potato Mash:

2 large sweet potatoes, peeled and d

Enjoy your delicious and smoky feast of Wild Thing-spiced beef ribs on a bed of creamy sweet potato and potato mash!

Ingredients:

For the Smoked Beef Ribs:

Beef ribs
2 tablespoons Wild Thing BBQ rub
1 tablespoon olive oil
Hickory or mesquite wood chips for smoking

For the Creamy Sweet Potato and Potato Mash:

2 large sweet potatoes, peeled and diced
3 large potatoes, peeled and diced
1/2 cup unsalted butter
1/2 cup heavy cream
Salt and pepper to taste
Chopped chives for garnish

Instructions:

Prepare the Beef Ribs:

Preheat the Smoker:

Preheat your smoker to 225°F (107°C) using hickory or mesquite wood chips for flavor.

Season the Ribs:
Rub the oil and sprinkle Wild Thing generously over the beef ribs, ensuring even coverage.

Smoke the Ribs:

Place the seasoned beef ribs in the preheated smoker.

Smoke the ribs for 4-5 hours or until the internal temperature reaches about 200°F (93°C), ensuring a tender and flavorful result.

Prepare the Creamy Sweet Potato and Potato Mash:

2. Boil the Potatoes:

In a large pot, boil the sweet potatoes and potatoes until fork-tender.

Mash the Potatoes:
Drain the potatoes and return them to the pot.

Mash the potatoes with a potato masher or use a ricer for a smoother texture.

Add Creamy Ingredients:
Add butter and heavy cream to the mashed potatoes, mixing until smooth and creamy.

Season with salt and pepper to taste.

3. Serve:
Place a generous scoop of the creamy sweet potato and potato mash on each plate.

Plate the Ribs:
Carefully remove the smoked beef ribs from the smoker and place them on top of the creamy mash on each plate.

Garnish:
Garnish with chopped chives for a pop of color and freshness.

Serve Immediately:

Serve the smoked Wild Thing beef ribs on a bed of creamy sweet potato and potato mash immediately while everything is hot and flavorful.

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