drivewaypitmaster

I’ve been wanting to try out this DeJonghe Butter from with shrimp for a while, and let me tell you this is going to be on my menu more often. This dish was excellent 👨‍🍳 🔥

Here’s what I did:

- in a cast iron skillet I melted 3 heaping tbsp of butter
- once that was simmering, I added 1 lb cooked shrimp
- after a few minutes, I added 1-2 tsp lemon juice

Next time, I’m also adding pasta, but for this dish I wanted the shrimp to complement some ribeyes for a surf and turf feast 🍤 🥩

Here’s a friendly reminder that lots of stores think grilling season is over so they’re clearing out all sorts of things!

My wife called me the other day from Target and said these pellets were on sale for an insane price so you know I had to stock up 🎉

What’s something you recently picked up for a steal?

This is my family ❤️

My wife was throwing a bridal shower yesterday so I immediately ran to grab this for her. The Sperse 5-gallon is perfect for keeping party punch suuuuuper cold (and it will do so for days actually 😄)!
In addition to using it for events this summer, I’m planning on using this a ton on the back porch for our family!

Woke up feeling like I wanted to make a brisket so that’s what I did 🐄 🔥
Hot and fast on this one. 7 hour cook time with a little over an hour rest. I was really happy with the flavor and just getting the chance to get out on the smoker again. It’s been a while!
🔥
💨 Oak
🌡️

Happy Easter ✝️
He is risen and is making all things new 🌅

This year I decided to smoke some pumpkin seeds left over from our Halloween pumpkins 🎃 And they turned out to be a great little snack.
Here’s how I made them:
- put 2-3 cups of water in a pot on you stove and boil it
- take pumpkin seeds from your pumpkin, and put them in the boiling water for 5 minutes
- remove the seeds and pat them dry
- put the seeds in a bowl and add 3tbsp oil and 2tbsp of your favorite bbq rub. I used Old Fashioned.
- mix well until all seeds are coated
- put on a sheet pan covered with parchment paper making sure that there is just a single layer of seeds
- put on smoker at 350° for 20-25 minutes until edges are golden yellow or until desired consistency.
I kept these in a ziploc bag that I carried everywhere. Needless to say, they were gone quickly 😀
Are you a pumpkin seed fan?

While the Titans may have disappointed me this week, these wings did not 😄
I’ve been playing around with different cooking methods, and think I’ve landed on my favorite - for now. I start by patting them dry and seasoning with a dry rub and some baking powder (to dry the skin and give some crisp). Then 250°f on the smoker until ~145° internal, and in the air fryer at 375°f for 4-5 minutes 🔥 Once done, I sauce them and enjoy 🍗

Dinner last night was delicious 😋
Fettuccine with Alfredo sauce, with grilled chicken 🍗 and broccoli 🥦

This is the chicken that technology saved 👇😬
Here’s the story: it started out with a great lunch break. I made burgers on the grill for the family and then turned down the temp, put this pretty bird on, and went back to work. I bet you can see where this goes next. One meeting led to another and another and another.
And this is where the technology comes in. Next thing you know, my 🌡️ app lets me know the chicken is at temp and ready to rest. Which was great because I had completely forgotten about the thing. I wasn’t able to get it right then so I turned off the smoker via my phone 🤯
Today, I’m super grateful for technology and amazed at how convenient and easy it makes the cooking process!
🧂 Pork & Poultry
💨 Oak
🔥

In honor of here’s one of my favorite unconventional flavor combos - chili slaw dogs 🌭
Have you ever had one of these?
🌭 😋

First pulled pork on the new 🐷🔥and it may seriously be my best ever.
I injected a couple of pork butts then covered them in yellow mustard and an all-purpose rub. After a few hours, I put them on the smoker at 250° and let them go all the way to 203° without wrapping.
Check out all that bark!!!

I just came home to this awesome package from 🥳 and I couldn’t believe it! It’s so incredibly thoughtful ❤️
Honestly I’ve loved their products for a long time, and when I got the chance to be an ambassador for them it was a huge honor. In addition to the products themselves, the team behind them is amazing too!
Make sure you check out my stories today to see how my youngest helped me open everything 😃
PS: If you don’t have one of their products yet, you need to give them a shot. Make sure to check out my bio for a link to 10% off 🎉
#ｂｂｑ 🙏

They might not be the prettiest, but these peaches cooked in white wine and brown sugar were absolutely delicious 🤤
Here’s how I made them:
- slice 4 peaches into wedges
- place in saucepan with 1/4 cup brown sugar, 1/2 cup dry white wine, 1/2 cup water, and 1 tbsp lemon juice
- cook for about 10 minutes or until peaches are tender, but not mushy
The result is amazing. I prefer them warm, my wife prefers them room temp or cold 🤷
An added bonus is that you have a great glaze for pork left over once you eat the peaches. Simply add 1 tbsp flour, 3tbsp mustard (if you want) and stir over heat until desired thickness.
☀️