The perfect fall recipe for busy evenings and jam-packed weekends. This one-pot dinner is ready when you are! Try Dr. BBQ’s Roasted Upside Down Chili today. Read more
Archive for year: 2017
Make sure you’re ready for some finger-licking fun with Famous Dave’s Five Star BBQ Sticky Ribs. Read more
“I grew up eating home-cooked pork barbecue…there is simply nothing in this world that tastes like pork kissed by fire and bathed in smoke.” -Virginia Willis Read more
In honor of breast cancer awareness and research, YETI has launched a limited edition pink Roadie and 20 and 30 ounce tumblers.
Your purchase of YETI pink goes to two organizations: Boarding for Breast Cancer and Casting for Recovery. They support breast cancer awareness, research, and survivor recovery through the healing and life-enhancing connection to nature. Read more
This Texas-Style Brisket is terrific eaten alone. Or, add some unexpected and serve it with soft tortillas and taco toppings. Read more
Pellet Dogs in a Blanket are a fun treat for any occasion! Now, don’t laugh, but we can almost guarantee you the kids will love them. And, we know the adults will, too. They just might not admit it! Read more
All the gyro taste you love baked into a hearty hoagie roll and stuffed with brats, onions and a tasty sauce. All the taste without the mess – the Gyro Brat Hoagie is a winner! Read more
Ingredients:
1 head Green Cabbage (shredded)
1 head Purple Cabbage (shredded)
1 small red onion (sliced thin)
1 Jalapeno (seeded and chopped)
1 Lime (zest & juice)
Cilantro (handful)
Lane’s BBQ Signature Rub (teaspoon)
Lane’s BBQ Sorta White Sauce (1 cup)
Method:
Combine green and purple shredded cabbage, onion, jalapeno and cilantro. Then add the lime juice, zest and season with Signature
Rub. Add Sorta White Sauce and mix well to combine. Serve and enjoy!
Dr. BBQ explains that, yes, you can really cook anything on the Big Green Egg. After all, it’s the ultimate cooking experience! Read more