Being from Texas, Fajitas are one of my favorite foods to enjoy. Beef and chicken fajita meat with a good smoke and properly seasoned are absolute crowd pleasers. What is great about fajitas is they don’t take a long time to make and require little BBQ/Grilling experience. You’ll find my recipe below.

This is one of my favorite ways to make BBQ Chicken! The more you make the more beer you have to drink before you can start BBQ’ing…

We started with two 4 lbs pork loins (the big loin, not the small tenderloins). Rubbed them lightly with regular American mustard and coated them coarse ground black pepper, kosher salt and garlic powder. After getting the Holy Smoke pit to 225 degrees we put on the meat and closed the lid. Using a digital [...]

Prepare the ribs 30 minutes before putting them on the Holy Smoke Pit by lightly coating both sides with regular yellow mustard, season (to your liking) with coarse salt, course black pepper and garlic powder/granulated garlic. Let stand while you get the pit/grill to 225 – 250 degrees. Put the ribs on, meatier side down [...]