Holy Smoke, LLC.

Beer Can Chicken

hSmoke2011 — Sun, 19 Feb 2012 21:08:32 +0000

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…

You’ll need a whole chicken about medium in size, a beer can, lemons and seasonings. Make sure to wash and clean out the internal cavity of the chicken. Once cleaned, pat dry with a paper towel. I like to coat the inner cavity with lemon juice before putting my seasonings inside. I have found two great seasonings, a basic cajun blend or a greek blend, both work quite well. I also prefer to us a taller beer can like a Coors Light can or a 16oz tall boy. They seem to keep the chicken upright a little easier. You’ll want to leave about half to a quarter of the beer in the can before you place the chicken on the can. After the chicken has appropriately mounted the beer can, coat the outside of the chicken with olive oil and the seasonings you like best. On the Holy Smoke pit you’ll want to use the lower cooking rack and remove the upper rack. I prefer to place my chickens facing out and within one inch of the side of the pit. After about 45 minutes at 250 degrees I’ll turn them around and mist them with lemon juice or apple juice. After about an hour and half of smoking they should be about done. Check the breast with a thermometer to make sure. Be careful when you remove them from the pit as the remaining beer is pretty hot. It’s best to remove the beer can over the sink and while wearing hot pads/mitts. Cut and serve!

BBQ’ing In The Snow

hSmoke2011 — Sun, 19 Feb 2012 19:19:17 +0000

Oh yes we did! We loaded up the Holy Smoke Pit and headed north for an ice fishing trip. The fishing was terrible but the BBQ was awesome. We got the meat on early in the morning before we headed out to fish and by the time we got back to our cottage around 4pm we had a perfectly smoked shoulder ready to pull and enjoy.

This was the first ice fishing trip where we BBQ’ed and it will not be the last. Can’t wait for next year and hope the fishing is a little better.

Smoked Pork Loin

hSmoke2011 — Wed, 28 Dec 2011 03:19:26 +0000

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 meat thermometer we waited until they hit 140 degrees internally and then started spraying apple cider on them every 20 to 25 minutes. After a total of 4 hours we pulled them off the pit with an internal temperature of 167 degrees. We let the loins rest for about 6 minutes, sliced and poured the juices (we collected in the pan and cutting board) over the meat and served our Christmas meal. They turned out perfect and we had lots of compliments!

Barbecue Pit & Grill – Starting the Fire

hSmoke2011 — Sun, 27 Nov 2011 12:39:23 +0000

Starting the Fire: This short video shows you three options on how to start a fire in a Holy Smoke Pit. We love using the torch because it is easy and you feel like a stud using a flame thrower. Click “Read More” to see the video.

Seasoning the Barbecue Pit

hSmoke2011 — Sat, 26 Nov 2011 12:32:21 +0000

Seasoning the Pit: All you need is some charcoal, wood chunks, five pounds of beef or pork trimmings and you’re good to go. Click “Read More” to see our instructional YouTube video.

Barbecue Pit & Grill Preview

hSmoke2011 — Fri, 25 Nov 2011 12:28:04 +0000

Introduction to the Pit: Your new pit has arrived and now you want a quick overview of what you just purchased. Check out this video as we walk you through the main aspects of your new pit/grill.

Pork Baby Back Ribs

hSmoke2011 — Wed, 23 Nov 2011 02:30:18 +0000

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 and close the lid. Remove both vents from the lid and use the ball valve vent on the bottom to fine tune the temperature. After about 30 minutes use a spray bottle to moisten the ribs with apple juice, flip them over (meatier side up) and mist with apple juice. Replace lid and smoke for 30 more minutes. Spray the meatier side again with apple juice and do not flip them over. Repeat this step after another 30 minutes. The ribs should have a good smoke at this point and be a good brownish red color. If not, keep smoking another 30 minutes but check them after 15 minutes.

Once the ribs reach the desired color remove the ribs and put each slab on a piece of aluminum foil (enough foil to wrap each slab individually). Apply a liberal amount of brown sugar and re-season with course salt, course black pepper and garlic powder. Wrap the ribs and put them back in the pit for another 1 to 1 1/2 hours. Once they have softened and the meat has pulled away from the bone at least 1/4 to 1/2 inch on one side. Remove from foil and put them back on the pit for another 1/2 hour. If you plan on saucing the ribs this is the perfect time to sauce and reapply sauce every 15 minutes for the next 30 to 45 minutes (depending how saucy you want the ribs). If no sauce is used you can just spray with more apple juice every 15 to 20 minutes for about an hour. Your ribs should be tender, smoky and have a wonder complexity of flavors from beginning to end! Serve to friends and family or just eat them all yourself.