Sugar Daddy Ham

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Sugar Daddy Ham

Sugar Daddy smoked ham with peach glaze

Prep Time30

Cook Time2

Course: Main Course

Cuisine: American, BBQ

Keyword: Sliced ham, Smoked Ham

Servings: people

Cost: $25

Equipment

BBQ grill or smoker

Ingredients

8 – 10 Lb Cooked ham

Peach Glaze

1 cup pineapple juice
1/2 cup brown sugar
1/2 cup SuckleBusters Peach BBQ Sauce

Sugar Daddy Seasoning

1 cup brown sugar
6 – 8 tbsp Sugar Daddy BBQ Seasoning
1 tsp ginger
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg

Instructions

Peach Glaze

Whisk all ingredients together in a saucepan over medium heat until it reaches a soft boil.

Sugar Daddy Seasoning

Combine all ingredients in a small mixing bowl until well blended.

Cooking the Ham

Place the ham (large end down) on a wire rack in a shallow sided aluminum pan.
Brush on a generous amount of the Peach Glaze.
Next, cover the outside of the ham completely with the Sugar Daddy Seasoning.
Place the ham on a grill/smoker at 250 – 275 degrees cooking temperature. If using wood chunks or chips – select pecan or other fruit woods for a mild smoke flavor.
Reapply the BBQ Glaze every 15 – 30 minutes.
Cook the ham to an internal temperature of 140 degrees.
Cooking time can vary but it should be ready in approx. 2 – 3 hours. Do not over-cook or the ham will dry out, remember this is a pre-cooked ham, so you only need to warm it in order to cook the glaze and rub. When the ham is ready, the slices will start to separate slightly and the outside will have a crusty look.
Remove the ham from the grill and let it rest for a few minutes before slicing. Serve and enjoy!

Texas Chili Recipe

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SuckleBusters Texas Chili

Winner of Chile Peppers Magazine recipe two years in a row!

Prep Time30

Cook Time1

Course: Main Course

Cuisine: American, BBQ

Keyword: Chile, Chili, Texas Chili, Texas Red

Servings: people

Cost: 10

Equipment

Large Cooking Pot
Cutting Board

Ingredients

1 Lb ground beef (large chili grind recommended)
1 Lb ground pork (or breakfast sausage)
1 each yellow onion
1 each green bell pepper
1 each red bell pepper
1 cup beef broth
8 oz tomato sauce
6 – 8 tbsp SuckleBusters Texas Chili Powder

Instructions

Brown the chili meat and sausage in a large skillet. Drain and discard the excess drippings. Add the browned meat to a large dutch oven or 6-quart cooking pot.
Finely chop the onion and bell peppers, add to the dutch oven, cook until translucent.
Add the beef broth, tomato sauce and chili powder. Stir until all ingredients are combined.
Bring to a low boil, cover, then reduce temperature to a simmer for 1 hour, stirring often. Add water as needed and salt to taste.
Remove from heat, serve in bowls top with chopped onions and shredded cheese. This recipe won 1st place in Chile Pepper Magazine Awards in 2013 & 2014. Enjoy!

Video

Breakfast Tacos

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Breakfast Tacos

Texas-Style Breakfast Tacos/Burritos

Prep Time30

Cook Time30

Total Time1

Course: Breakfast

Cuisine: BBQ, Mexican

Keyword: Breakfast, Tacos

Servings: people

Author: SuckleBusters

Cost: $25

Equipment

Dutch over
Cooktop or griddle

Ingredients

18 each Large eggs
1 lb breakfast susage or chorizo
1 each yellow onion
1 each red bell pepper
2 each jalapenos
1 tbsp diced garlic
1/4 stick butter
10 each corn tortilias
36 each flour tortilias
2 cup shredded cheese
2 tbsp SPG All Purpose Seasoning
1 tsp Texas Heat Pepper Sauce

Instructions

Brown 1 lbs breakfast sausage in a large dutch oven or pot. Remove from the pot, drain, and reserve
Finely chop the onion, bell pepper, jalapeno
Add butter plus the chopped onion and peppers to the pot. Sauté until the onion and peppers become translucent & tender
Add back the cooked sausage and garlic. Cut or tear the corn tortillas into small strips, add to onion & sausage mix (the corn tortillas soak up the extra liquids). Bring the mixture back up to a medium temperature
Add 18 large, beaten eggs
Cook over medium-low – med heat until the eggs are fluffy and done
Warn flour tortillas on a griddle using a little butter on each side
Spoon burrito mixture plus shredded cheese into flour tortillas. Add Texas Heat Chipotle Pepper Sauce
Serve and enjoy!

Video

Peach Glazed Holiday Turkey

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Peach Glazed Turkey

Spatchcocked, Honey-Peach Glazed Smoked Holiday Turkey

Prep Time1

Cook Time4

Total Time1 4

Course: Main Course

Cuisine: BBQ

Keyword: Spatchcocked, Turkey

Servings: people

Author: SuckleBusters

Cost: $20

Equipment

BBQ grill or smoker
5 gallon bucket

Ingredients

15 lb turkey
1 each Area 51 turkey brine kit
1 gallon water
1 bag ice
6 tbsp Honey BBQ rub
1 cup Peach BBQ sauce

Instructions

Thaw and rinse the tukey

Frozen turkeys take about 24 hours to thaw at room temperature OR about 48 hours to thaw in the refrigerator
Start with a completely thawed turkey
Remove all additional internal parts; heart, neck, kidneys, and discard
Wash the turkey with cold water, pat dry and set aside

Preparation

Open the Area 51 turkey brine kit and add the small packet (herbs) and 4 – 6 cups of water to a large pot
Bring the water & herbs to a boil and then remove from heat
Add the large packet (seasonings) to the pot and stir until dissolved – about 1 minute
Next, add water and/or ice to chill the brine mixture
Place the turkey into the brine bag and pour in the mixture
Remove excess air, add cool water until the turkey is completely covered, seal the bag
Refrigerate in teh brine overnight

Clean, spatchcock and season the turkey

Remove the turkey from the brine mixture, rinse with cold water and pat dry
Discard water/ice mixture
Place the turkey on a cutting board breast side down
Using a large butcher knife, slice down either side of the backbone, through to the inner cavity
Remove the backbone and discard it
Cut through thick end of the breast bone. This will help the turkey lay flat
Spread-out and flatten the turkey, then season the turkey on both sides using the Honey BBQ Rub

Cooking

Set up the grill to 325 – 350 degrees cooking temperature
Place the turkey in the cooking chamber, skin side up
Cook turkey until the internal temperature reaches at least 165 degrees in the thick part of each breast
Hint: Cooking time varies, but following the directions about, plan for about 3 hours
Brush on the Honey BBQ Glaze during the last 30 minutes of cooking

Serve

When the turkey reaches 165 degrees internal temperature, Allow the turkey to rest for about 15 – 30 minutes before carving
Trim off legs and wings first, then slice breasts diagonally
Serve and enjoy!

Video

Bacon Jalapeno Burger

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Bacon Jalapeno Cheeseburger

Spicy and Tasty, the fresh jalapenos bring the heat to this cheeseburger recipe

Prep Time30

Cook Time15

Total Time15

Course: Main Course

Cuisine: BBQ

Keyword: Cheeseburger, Hamburger, Jalapeno

Servings: people

Author: Darrin Williams

Cost: $10

Equipment

Grill or Smoker2

Ingredients

2 lbs 80/20 ground beef
4 each jalapenos
1 lb sliced bacon
3 tbsp SPG BBQ Rub
3 tbsp 1836 BBQ rub
6 slices cheddar cheese
6 each brioche buns

Optional Ingredients

1 each sliced yellow onion
2 each sliced tomatoes
1 each lettuce

Instructions

Preperation

Dice two of the jalapeños into approximately 1/4-inch chunks. Try to keep them even so they will incorporate better into the burger meat. Take your other two jalapeños and slice them into even round slices to reserve for topping. If you want your burgers less spicy, go ahead and deseed the jalapeños prior to incorporating into the meat, or topping the burger upon completion
Put your hamburger meat into a large bowl, and gently start mixing the diced jalapeños throughout. It’s important that you don’t handle the meat too much, as it can cause the texture of your burger to be mushy after cooking
Once the jalapeños are incorporated evenly, you can begin to patty your burgers. When making the patties, try to be mindful of the size of buns you will be using and make your patties according. We recommend making them no thicker than 1 inch for this recipe. If you make them larger, just be aware your cooking times will vary
After you have finished making your patties, take your thumb and push on the center of the patty to create a little indentation. This will prevent the burger from swelling up during the cooking process
At this point, you are ready to season your burger. Start with a medium layer of SPG, followed by a light to medium layer of 1836 Beef Rub. Or season to your preferred taste
After you have seasoned your burgers, put them in the fridge to chill while you start the grill. Chilling the burgers will help prevent crumbling while the burgers cook, because the fat in the meat may start to melt while handling. You can also take this opportunity to fry up your bacon, or you can also do this on the grill while the burgers are cooking. If cooking on the grill, we recommend using a cast-iron skillet or grill safe pan as bacon grease will cause unwanted flareups

Cooking

To cook these burgers, you will want your grill to be at approximately 400°. Once your grill has warmed up and is holding at approximately 400°, put your burgers on and close the lid
After 10 minutes, it is time to flip your burgers. Flip your burgers and let them go approximately 5 more minutes and start checking for doneness. Food safety guidelines recommend cooking your burgers to 160° internal temperature. It should be noted that actual cook times will vary by the grill
When you have about 3 minutes left of cooking on the burgers, take your BBQ sauce and brush the tops and sides, of the burgers, and then add your cheese. Close the lid and let the burgers cook until the cheese is fully melted
Once the cheese is melted, put the burgers on a platter and let them rest for approximately 5 minutes
While the burgers are resting, use this time to throw your buns on the grill for approximately 1 minute to toast them
After your burgers have rested, and your buns are toasted, you can now begin to build your burger. We recommend building from the bottom starting with the bottom bun, tomatoes, lettuce, onions, burger patty, bacon, jalapeños, a drizzle of BBQ sauce, and then the top bun

Serving

Serve and enjoy!
Congratulations! You have just made SuckleBusters BBQ Bacon Jalapeño Burgers that will be the talk of your guests at your next cookout!

Cajun Chicken Wings

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BBQ Glazed Spicy Cajun Wings

A sweet and spicy BBQ chicken wings with a cajun kick of heat!

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Side Dish, Snack

Cuisine: BBQ

Servings: People

Author: Darrin Williams

Cost: $10

Equipment

BBQ Grill

Ingredients

2 Lbs Chicken wings
4 tbsp Gators Cajun Seasoning
1 cup BBQ Sauce
1/2 cup Finishing Glaze
1 tbsp olive oil

Instructions

Preperation

If your wings are whole, break them down by separating the drum from the flat. Discard the tips or save them for making stock.
Apply 1 Tablespoon of olive oil to the wings, coat thoroughly.
Season the wings with an even coat of Gators Cajun Seasoning.

Cooking

Preheat your grill or smoker to 350°
After the smoker is preheated, put the wings on and set a timer for 12 minutes
While your wings are cooking prepare your sauce by mixing 1 Cup of SuckleBusters Original BBQ Sauce and 1/2 Cup of SuckleBusters Honey BBQ Glaze and Finishing Sauce and began to warm it up to thin it down a bit. Warming it will give a nice even glaze on the wings
After 12 minutes, flip wings and let them cook for another 12 minutes
After 24 minutes of total cook time, check the internal temperature of the wings. You’re looking to get them to 175-185° internal to get the wings tender
When your wings have reached 175-185° internal temperature, dip your wings in the sauce to give them a nice even glaze. Then return them to the smoker and let the sauce sit for 10-15 minutes

Serving

Plate your wings and include your favorite dipping sauce! These wings are perfect for game day, or appetizers at your next party!

Texas-Style Brisket Recipe

Texas Style Smoked Brisket

Are you looking to barbecue a moist, tender and delicious beef brisket? In this video, we tackle Texas backyard brisket. This is an easy, step-step-by-step instructional video of how to prep and cook that perfect beef brisket, Texas Style!

Prep Time30

Active Time8

Total Time8 30

Yield: People

Author: Darrin Williams

Cost: $50

Equipment

BBQ Smoker or Grill
Sharp knife
Pink Butcher Paper
Thermometer

Materials

1 Packer Untrimmed Brisket
2 tbsp Worchestershire sauce
4 tbsp SuckleBusters SPG BBQ Rub
4 tbsp SuckleBusters 1836 BBQ Rub
2 tbsp SuckleBusters Sugar Daddy BBQ Rub

Instructions

Preperation

Remove the brisket from its packaging and place it on a cutting board fat side up to begin the trimming process. When trimming the fat side, the goal is to get it to an even 1/4 inch layer of fat across the brisket.
Next, flip the brisket over and trim the meat side removing the silver skin and chunks of hard of fat as these will not render in the smoking process. It’s also beneficial to remove any sharp edges and round the brisket oﬀ as these areas will often dry out first. You can spend as long or as little time as you want to trim this side.
After you’ve completed your trimming, the next step is to flip the brisket over so the fat side is up. You’ll then want to add a tablespoon of yellow mustard and coat the entire brisket evenly. This will help the rub adhere to your brisket. The mustard will not leave any taste after the brisket is cooked.
Next, apply the rubs. Start with a light coating of SuckleBusters SPG rub, followed by a heavier coating of 1836 Beef Rub which will really drive that Texas flavor home.
Then, flip the brisket over and repeat the process. Yellow mustard, SPG, and 1836 Beef Rub and don’t forget to season the edges of the brisket as well.

Cooking

To cook your brisket, fire up your pit to 250° Fahrenheit. Once it’s up to temp, place the brisket on the smoker, close the lid. This is where the waiting begins.
Once your brisket reaches an internal temperature of 165° Fahrenheit in the thickest part of the meat, it is time to wrap the brisket. By this time you should have a beautiful dark crust forming, also known as “the bark”. The process can take anywhere from 4 – 6 hours (or more) depending on the type of smoking you are using.
To wrap your brisket, use two sheets of pink butcher paper and set them on the table. Place your brisket in the center, and then wrap the end closest to you over the brisket, tucking it under the edge, and flip the brisket. Then take the edges, fold them in, and flip the brisket again. At this point, the fat cap should be back down, and it’s time to get the brisket back on the pit to continue cooking.
Once the brisket hits about 195° degrees internal temperature, you want to start checking for tenderness. If your thermometer goes into the brisket with no resistance, the brisket is done. For reference, it should feel like you’re probing room temperature butter. The average temperature for a fished brisket is usually 200 – 205°.

Serving

When your brisket is finished cooking, wrap it in a heavy towel or blanket and place it in a dry cooker. Allow it to rest for at least 1 hour, Just be sure to not let the internal temp get below 140° for food safety purposes.
After the brisket has rested, it’s time to enjoy all your hard work. Unwrap the brisket and put it on a cutting board. Slice it flat against the grain in about pencil width slices. Once you get to the part of the brisket where the point and flat meet each other, cut the brisket down the center, and continue to slice your slices from the center out, being sure to cut against the grain.
Congratulations! You have just cooked your first SuckleBusters Texas Style Brisket! Enjoy it sliced, or throw a few slices on a piece of Texas Toast with some pickles, onions, and your favorite sauce (we recommend SuckleBusters Original BBQ Sauce).
Serve and Enjoy!