Smoke 'N Peppers BBQ

01/05/2025

One thing that hasn't changed:

This little girl loves her dad's ribs.

01/05/2025

Business owners remember:

the experience is just as valuable as the product!

Looking forward to serving you in some capacity in 2025

01/05/2025

Happy New Year from our family to yours!

I pray your 2025 is full of blessings and manifestations!

01/04/2025

Pray they got in safe

01/03/2025

Made some remoulade sauce for crab cakes I never made and some horseradish sauce for the prime rib I'm still trying to find to smoke.

Ended up putting the kids on to remoulade with our steamed seafood pot last night and they loved it!

See? Daddy knows a few things about a few things.

12/29/2024

If you all see any Prime Rib roasts on markdown, please let me know!

I've been wanting to smoke one for over a year!

And you can come help me eat it too!!

12/29/2024

12/29/2024

Sandwich Saturday:

Homemade Italian Beef.

12/28/2024

I love having an excuse to take the camo or apron off and throw a suit on...

12/28/2024

I talk about this all the time. Labor is the biggest cost in real BBQ.

12/28/2024

Grabbed a bottom round for $12 from the grocery.

Originally planned to get some smoke and char on it over the coals and try my hand at the delicious looking Baltimore Pit Beef sandos, but I got to talking with my mom about Chicago Italian beef sandos so called an audible.

Also learned that top round is the preferred cut for Pit Beef so there's that...

Got it trimmed, salted and dried out overnight, then seasoned with a little more kosher salt and pepper and seared it in olive oil on all sides.

After I used a Kinder's Au Jus mix with water and put in in the oven at 400 for an hour.

The intent was to get it to just under rare but I definitely overshot it.

It's no big deal though because the meat would have just been sliced thin and added back to the Jus and cooked through.

Let it cool countertop and then placed in the fridge to chill down.

When i come home later, I'm going to run it through the deli slicer, reheat the meat in the jus and assemble the sandwiches.

Now the question I have for you is:

Dipped or not dipped?

🤔

12/28/2024

Talked up fried taters and onions and old school meals so I decided to make a batch of fried taters and onions.

I've been smitten for over 30 years with fried potatoes after it being one of the most memorable dishes my Dad made.

For as long as I've been on my own, it's also been the dish that's eluded my ability to recreate.

Until last night...

I finally figured out the missing ingredient:

Patience.

All my previous attempts either resulted in too soggy or too burned but not done fried potatoes.

Not these...

I finally figured it out.

Another secret: a mix of olive oil, butter and a touch of bacon grease for the cooking fat.

Simply seasoned with sliced onion, onion powder, salt and black pepper, these were the potatoes of dreams.

Crispy outsides, tender insides hot and fluffy...

We enjoyed them and will be making again this month.

Thanks Dad. I'm officially a Dad.

12/27/2024

https://www.facebook.com/photo.php?fbid=1139698994389817&set=a.363593795333678&type=3&mibextid=wwXIfr

This is called a mexican happy meal😂

12/27/2024

She is loved... 🥰

Gina Ekiss, designer of the Solo Jazz cup (circa 1990)

12/27/2024

❤️ the dragon 🐉

12/26/2024

Kinda meals we grew up on 🤤

Folks if you won’t eat or have never eaten a meal like this then you aren’t an Appalachian Hillbilly! This is Pinto beans cooked to perfection with Hog Jowl Bacon( 3rd day on this pot), fried taters with onion in them and cornbread with a quarter of a big sweet onion.