Blue Moose Barbeque

Today, we were honored to feed our son’s unit as part of their Morale Day. 50 Marines and their families ate the heck out of brisket, chicken, Mac and cheese and Cole slaw. It’s an honor to feed those who defend our country and love it as much as we do!

Chicken and Mac n’cheese on.

0400 and briskets are on. Feeding a bunch of Marines today :-)

Blue Moose Barbeque is on the road again!

Finished product. Love these!

Coming along nicely!

Small rack of beef plate ribs getting ready to go on.

Went to Tank's Meats Inc. and grabbed a tomahawk, tri-tip and some other goodies. Look forward to smoking them up soon!

Brisket stuffed sweet potato. Great way to use leftover brisket.

Played around with some pork belly strips and made Pork Pinwheels for dinner.

Easy to do, just take your pork belly strips and roll into a pinwheel. Stick a skewer in it to hold it. Cover with your favorite rub and place in the smoker.

Smoke at 250°-300° degrees until internal temp is 140°. Brush on your favorite BBQ sauce. Take up to 170°.

Easy to eat and easy cleanup!

Pork butt and brisket on for a party at work tomorrow.

Made this a few years ago. It was so easy and so good! Made it on our Oklahoma Joe Rider grill.

This week's recipe - Creamy Bacon and Cheese Dip

Ingredients

16 ounces sour cream
8 ounces cream cheese, softened
2 cups (8 oz.) shredded Cheddar cheese
1 jar (3 ounces) bacon bits
1 cup chopped green onions
1 envelope onion soup mix
crackers
Assorted fresh vegetables (optional)

Directions

1. Preheat smoker to 400°F. In a mixing bowl, stir together sour cream and cream cheese. Fold in shredded cheese, bacon bits, green onions and onion soup mix.

2. Pour into a 2-quart baking dish. Place in smoker for 25 to 30 minutes or until hot and bubbly. To serve, place in center of platter and surround with crackers and assorted fresh vegetables (optional).

Pics from today’s class. Too hot and busy to take many.

Getting fired up for this afternoon’s class.

Doing some prep work for tomorrow’s class.

Happy International BBQ Day!

Lamb, salmon, jackfruit, burgers and more. So excited for our upcoming class this Sunday at .

Bexten's Best Rubs has their Chicken and Pork rub that we used in our first class on sale this week. Great time to pick some up!

🚨 15% off this “Featured Rub of the Week” and everything on our site! 🚨 www.bextensbackwoodsbbq.com

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Be on the lookout all this week for our “Featured Rub of the Week” where we’ll be showcasing different rubs daily so you can get to know them a little better! 🔥

Ahhh ….. leftovers! Ghost pepper cheese with either pulled pork or brisket, topped with crispy jalapeños and Ghost Pepper BBQ Sauce.

If you enjoyed Sunday’s class, then you’ll love our next one. We’ll cover lamb cutlets, burgers, salmon, steak and pork belly burnt ends. We might even throw in some jackfruit! Class is May 19th and we’ll be back at Arlyn's Good Beer. More information is on our event posting below.

https://facebook.com/events/s/backyard-barbeque-102/444477884721682/

Shout out to Tank's Meats Inc. For great quality meat for yesterday's BBQ class. Always high quality.

Thanks to Bexten's Best Rubs for their Pork and Chicken rub for our class today. That color and flavor was amazing!

Just a few pictures from today’s class. Thanks to everyone who came!

Thanks to Arlyn's Good Beer for hosting us!

Join us in May for BBQ 102. More info soon.

Got some pork butts and brisket on already.

We are so excited for our Barbeque 101 class this weekend at Arlyn's Good Beer! For those that registered, we will see you on Sunday!!!

Haven’t made a new BBQ sauce in a long time. This one is thick and spicy 🌶️! Will be great on some sticky wings tomorrow.