📝 Ingredients:

• 1 whole packer brisket (5-6 kg)
• 1/2 cup coarse black pepper
• 1/2 cup kosher salt
• 2 tbsp garlic powder
• Oak or hickory wood chunks
• Yellow mustard for binder
• Beef broth for spritzing

👨‍🍳 Instructions:

1. Trim brisket fat cap to 1/4 inch
2. Apply thin layer of mustard as binder
3. Mix pepper, salt, garlic powder for rub
4. Season brisket generously on all sides
5. Preheat smoker to 225°F with wood chunks
6. Place brisket fat side up in smoker
7. Smoke 6 hours, spritz with beef broth hourly
8. When internal temp reaches 165°F, wrap in butcher paper
9. Continue smoking until 203°F internal temp
10. Rest 2 hours in cooler before slicing against grain

📝 Ingredients:

• 3 racks baby back ribs
• 1/2 cup brown sugar
• 1/4 cup paprika
• 2 tbsp black pepper
• 2 tbsp salt
• 1 tbsp garlic powder
• 1 tbsp onion powder
• Apple juice for spritzing
• 2 cups BBQ sauce
• Apple wood chips

👨‍🍳 Instructions:

1. Remove membrane from back of ribs
2. Mix all dry rub ingredients
3. Apply rub generously on both sides
4. Preheat smoker to 225°F with apple wood
5. Smoke ribs bone side down for 3 hours
6. Wrap in foil with apple juice, smoke 2 hours
7. Unwrap, brush with BBQ sauce
8. Smoke 30 minutes to set sauce
9. Apply second coat of sauce
10. Rest 10 minutes, slice between bones

📝 Ingredients:

• 4 kg pork shoulder (bone-in)
• 1/4 cup paprika
• 1/4 cup brown sugar
• 3 tbsp black pepper
• 3 tbsp salt
• For sauce: 2 cups cider vinegar
• 1/4 cup brown sugar
• 2 tbsp hot sauce
• 1 tbsp red pepper flakes
• Hickory wood chunks

👨‍🍳 Instructions:

1. Score pork shoulder fat cap in crosshatch pattern
2. Mix dry rub ingredients thoroughly
3. Apply rub all over pork, let sit 1 hour
4. Preheat smoker to 225°F with hickory
5. Place pork fat side up in smoker
6. Smoke 10-12 hours until internal temp 203°F
7. Wrap in foil, rest 1 hour
8. Shred meat, discard bone and excess fat
9. Mix vinegar sauce ingredients
10. Toss pulled pork with Carolina sauce

📝 Ingredients:

• 1.5 kg salmon fillet
• 2 cedar grilling planks
• 1/4 cup maple syrup
• 3 tbsp soy sauce
• 2 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tsp black pepper
• Fresh dill for garnish
• Lemon wedges

👨‍🍳 Instructions:

1. Soak cedar planks in water for 2 hours
2. Mix maple syrup, soy sauce, mustard, garlic
3. Place salmon skin-side down on plank
4. Brush half of glaze over salmon
5. Season with black pepper
6. Preheat grill to medium-high (375°F)
7. Place plank with salmon on grill
8. Close lid, grill 20-25 minutes
9. Brush with remaining glaze halfway through
10. Salmon done when flakes easily, garnish with dill

📝 Ingredients:

• 1 whole chicken (2 kg)
• 2 tbsp olive oil
• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp dried thyme
• 2 tsp black pepper
• 2 tsp salt
• 1 lemon, halved
• Cherry or apple wood chips

👨‍🍳 Instructions:

1. Remove giblets, pat chicken completely dry
2. Rub chicken inside and out with olive oil
3. Mix all spices for dry rub
4. Season chicken generously with rub
5. Place lemon halves in cavity
6. Truss legs with kitchen twine
7. Preheat smoker to 250°F with wood chips
8. Place chicken breast-side up in smoker
9. Smoke 3-4 hours until internal temp 165°F
10. Rest 15 minutes before carving

📝 Ingredients:

• 4 ribeye steaks (2.5 cm thick)
• Coarse salt
• Cracked black pepper
• 4 tbsp butter
• 4 garlic cloves, crushed
• Fresh rosemary sprigs
• Fresh thyme sprigs
• Vegetable oil for grill

👨‍🍳 Instructions:

1. Remove steaks from fridge 30 minutes before cooking
2. Pat steaks completely dry with paper towels
3. Season both sides generously with salt and pepper
4. Preheat grill to high heat (450-500°F)
5. Oil grill grates well
6. Place steaks on hottest part of grill
7. Sear 3-4 minutes per side for medium-rare
8. Add butter, garlic, and herbs on top
9. Check internal temp: 135°F for medium-rare
10. Rest 10 minutes, spoon herb butter over steaks

📝 Ingredients:

• 1.5 kg ground beef (80/20)
• 12 strips bacon
• 6 thick cheddar slices
• 6 brioche buns
• 1 onion, sliced into rings
• Lettuce, tomato, pickles
• BBQ sauce
• Salt and pepper
• 2 tbsp butter for buns

👨‍🍳 Instructions:

1. Form beef into 6 patties (2cm thick)
2. Make slight indent in center of each patty
3. Season both sides with salt and pepper
4. Grill bacon until crispy, set aside
5. Preheat grill to high heat
6. Grill burgers 4 minutes per side
7. Add cheese during last minute, cover to melt
8. Toast buns on grill with butter
9. Grill onion rings until charred
10. Assemble: bun, burger, cheese, bacon, sauce, toppings

📝 Ingredients:

• 2 zucchini, sliced lengthwise
• 2 bell peppers, quartered
• 2 eggplants, sliced
• 1 head cauliflower, in steaks
• 8 portobello mushrooms
• 2 red onions, cut in wedges
• 1/2 cup olive oil
• 4 cloves garlic, minced
• Fresh herbs (rosemary, thyme, basil)
• Balsamic vinegar

👨‍🍳 Instructions:

1. Whisk olive oil, garlic, and chopped herbs
2. Brush all vegetables with herb oil
3. Season with salt and pepper
4. Preheat grill to medium-high
5. Grill vegetables in batches by type
6. Zucchini and eggplant: 4 minutes per side
7. Peppers and onions: 5 minutes per side
8. Mushrooms: 6 minutes per side
9. Cauliflower: 8 minutes per side
10. Arrange on platter, drizzle with balsamic