Recipes — Recipes

DB180 Brisket

Posted by Will Collier on

DB180 Brisket

DB180 Brisket Recipe 12-18 pound beef brisket, choose either Certified Angus or Prime grade beef (look for the most internal marbling for best results) 1/2 cup beef broth DB180 All Purpose DB180 Steak & Beef 8 ounces hardwood for smoking (I prefer Post Oak or Hickory on Beef) Sauce (Burnt Ends) DB180 Chicken & Ribs Instructions: For best results, wet age the brisket on the lowest shelf of a fridge that isn't opened often for 25-30 days, the wet aging process helps break down muscle fibers, resulting in a more tender brisket. Remove brisket from packaging, trim off all external fat...

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DB180 Ribs

Posted by Will Collier on

DB180 Ribs

DB180 Ribs Recipe 1 slab St. Louis Cut or Baby Back Ribs 4 Tablespoons DB180 Chicken & Ribs 4 Tablespoons DB180 Perfect Pork 8 ounces smoking wood (I prefer Pecan or Apple Wood for Ribs) BBQ Sauce (Optional) Instructions: Remove ribs from packaging and rinse with cold water to remove any bone fragments the butcher may have missed. If the butcher didn't remove the membrane from the back of the ribs, slide a butter knife under the membrane at the 3rd bone, grab the membrane with a paper towel and remove it completely. Apply a light to medium coat of DB180...

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DB180 Ribeye Steak

Posted by Will Collier on

DB180 Ribeye Steak

DB180 Ribeye Steak  2 Ribeye Steaks, approximately 1.5 - 2 inches thick each DB180 All Purpose DB180 Steak & Beef Duck Fat Spray (Walmart) 1/2 Stick Melted Butter Instructions: Remove steaks from fridge and trim off any excess hard fat. Season both sides with a layer of DB180 All Purpose Rub followed by a medium to heavy coat of DB180 Steak & Beef. Pat the rub in on all sides and let the steaks rest at room temperature for an hour. Fire up your grill to 550 degrees, set up a hot side and a cool side by moving all...

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DB180 Smoked Mac N Cheese

Posted by Will Collier on

DB180 Smoked Mac N Cheese

DB180 Smoked Mac N Cheese Recipe 1 pound elbow macaroni 1 stick melted butter 6 cups milk 3 cups heavy cream 4 cups shredded sharp cheddar 8 one inch squares yellow Velveeta 8 one inch squares white Velveeta 3 Tablespoons DB180 All Purpose Topping: 1 cup shredded Mexican blend cheese 1/2 cup Panko 1/2 cup grated parmesean 1 TBSP melted butter Instructions: Makes one half size disposable pan, approximately 30 half cup servings. Double the recipe for a full size hotel pan and 60 servings. Pour dry noodles into the pan (yes, dry noodles, no need to pre cook). Melt...

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