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Enjoy the rich and savory flavors of smoked brined pork loin. The brine infuses the meat with a perfect balance of saltiness and sweetness, while the smoking process adds a delightful smoky aroma. A delicious centerpiece for any meal!

Ingredients: 1 pork loin, approximately 3 lbs. 1 gallon water. 1 cup kosher salt. 1/2 cup brown sugar. 2 tablespoons black peppercorns. 4 cloves garlic, minced. 2 bay leaves. 1 tablespoon whole coriander seeds.

Instructions: Water, kosher salt, brown sugar, black peppercorns, minced garlic, bay leaves, and coriander seeds should all be combined in a large pot. Brine mixture should be stirred until all of the sugar and salt have dissolved. Transfer the pork loin to a brining container or a sizable plastic bag that can be sealed. Make sure the pork loin is completely covered with brine by pouring it over it. Refrigerate for a minimum of 12 hours or overnight after sealing the bag or covering the container. Set the temperature of your smoker to 225F 107C. After removing the pork loin from the brine, use paper towels to pat it dry. After positioning the pork loin on the smoker rack, smoke it for about three to four hours, or until the internal temperature reaches 145F 63C. Ten minutes of resting should pass before slicing and serving the smoked pork loin.

Prep Time: 15 minutes

Cook Time: 240 minutes

A hearty beef stew that is cooked slowly in a crockpot until the meat is soft and the flavors blend.

Ingredients: 2 lbs beef stew meat, cubed. 4 carrots, sliced. 4 potatoes, cubed. 1 onion, chopped. 3 cloves garlic, minced. 2 cups beef broth. 1 can 14.5 oz diced tomatoes. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Put beef stew meat, carrots, potatoes, onion, and garlic in a slow cooker. Add the beef broth and diced tomatoes on top of the food. Pepper, salt, and dried thyme should be added. Use a stir to mix. For 8 hours, or until the beef is soft, cover and cook on low heat. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 480 minutes

The Insanity Burger is not for the faint of heart. It's a deliciously indulgent and rich burger that combines juicy beef patties, crispy bacon, melted cheese, and a medley of condiments. Get ready for a flavor explosion!

Ingredients: 1 lb ground beef. 4 brioche burger buns. 4 slices of cheddar cheese. 4 slices of bacon. 1 red onion, thinly sliced. 1 tomato, sliced. Lettuce leaves. Mayonnaise. Ketchup. Mustard. Salt and pepper to taste.

Instructions: Preheat grill or stovetop pan to medium-high heat. Season the ground beef with salt and pepper, then form it into 4 burger patties. Cook the bacon in a separate pan until crispy. Remove and drain on paper towels. Grill the burger patties for about 4-5 minutes per side for medium-rare or longer for desired doneness. During the last minute of cooking, add a slice of cheese on each patty to melt. Toast the brioche buns on the grill for a minute or until they are lightly browned. Assemble the burgers: Spread mayonnaise, ketchup, and mustard on the bottom half of each bun. Place a lettuce leaf on top of the sauce, followed by a burger patty with melted cheese, a slice of bacon, tomato slices, and red onion slices. Top with the other half of the bun. Serve the Insanity Burgers hot with your favorite side dishes. Enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Delicious and smoky dry rub recipe for perfectly seasoned ribs straight from the smoker. The combination of spices adds layers of flavor, creating a mouthwatering experience.

Ingredients: 2 racks of baby back ribs. 1/4 cup brown sugar. 2 tablespoons paprika. 1 tablespoon chili powder. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon cumin. 1 tablespoon smoked paprika. 1 teaspoon cayenne pepper. 1 tablespoon black pepper. 2 tablespoons kosher salt.

Instructions: Preheat your smoker to 225F 107C. Remove the membrane from the back of the ribs for better seasoning penetration. In a bowl, mix brown sugar, paprika, chili powder, garlic powder, onion powder, cumin, smoked paprika, cayenne pepper, black pepper, and kosher salt to create the dry rub. Rub the spice mixture generously over both sides of the ribs, ensuring an even coating. Let the ribs sit for at least 30 minutes to allow the flavors to penetrate. Place the ribs in the smoker and smoke for approximately 4-5 hours or until the internal temperature reaches 190F 88C. Let the ribs rest for 10 minutes before slicing and serving.

Prep Time: 15 minutes

Cook Time: 300 minutes

Enjoy the full flavors of smoked beef chuck that has been perfectly seasoned with a savory rub. This BBQ recipe will make meat that is tender and juicy, just the way you like it.

Ingredients: 1 whole beef chuck roast 4-5 lbs. 1/4 cup kosher salt. 1/4 cup black pepper. 2 tablespoons paprika. 2 tablespoons brown sugar. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1 cup wood chips hickory or mesquite.

Instructions: Get your smoker ready by heating it up to 107F 225C. Cut off any extra fat from the beef chuck roast. For the rub, put salt, black pepper, paprika, brown sugar, garlic powder, onion powder, and cayenne pepper in a bowl and mix them together. Cover all sides of the beef chuck roast with a lot of the rub. While the smoker continues to heat up, let the seasoned roast sit at room temperature for 30 minutes. For more smoke flavor, put wood chips in the smoker box or right on top of the charcoal. Close the lid and put the beef chuck roast on the grill's grates. Smoke the roast for 5 to 6 hours, or until it reaches 195 to 205F 90 to 96C on the inside. Let the smoked beef chuck rest for 30 minutes before cutting it. Cut up the tasty smoked beef chuck and serve it with your favorite barbecue sauce.

Prep Time: 20 minutes

Cook Time: 360 minutes

Enjoy these delicious and sticky pork chops glazed with a flavorful soy-honey marinade. They are easy to make and perfect for a savory dinner.

Ingredients: 4 bone-in pork chops. Salt and black pepper, to taste. 1 cup soy sauce. 1/2 cup honey. 1/4 cup brown sugar. 2 tablespoons hoisin sauce. 2 tablespoons rice vinegar. 1 tablespoon sesame oil. 4 cloves garlic, minced. 1 tablespoon ginger, grated. 2 green onions, sliced for garnish.

Instructions: Preheat the oven to 375F 190C. Season pork chops with salt and black pepper on both sides. In a bowl, whisk together soy sauce, honey, brown sugar, hoisin sauce, rice vinegar, sesame oil, garlic, and ginger to create the marinade. Place the pork chops in a resealable plastic bag and pour half of the marinade over them. Seal the bag and marinate in the refrigerator for at least 30 minutes. Heat an oven-safe skillet over medium-high heat. Sear the pork chops for 2-3 minutes on each side. Pour the remaining marinade over the pork chops in the skillet. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the pork reaches an internal temperature of 145F 63C. Baste the chops with the sauce occasionally. Remove from the oven, let them rest for a few minutes, and garnish with sliced green onions before serving.

Prep Time: 40 minutes

Cook Time: 25 minutes

Enjoy the rich flavors of a ribeye steak cooked to perfection in a skillet and topped with a herb compound butter that tastes great. If you want to make your steak dinner more enjoyable, try this recipe from Taste of the South Magazine.

Ingredients: 2 ribeye steaks 1 inch thick. Salt and pepper to taste. 2 tablespoons olive oil. 4 tablespoons unsalted butter, softened. 2 cloves garlic, minced. 1 tablespoon fresh parsley, chopped. 1 tablespoon fresh thyme, chopped. 1 tablespoon fresh rosemary, chopped.

Instructions: Season the steaks generously with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Add the steaks to the skillet and cook for 4-5 minutes on each side for medium-rare, or to your desired level of doneness. While the steaks are cooking, prepare the herb compound butter. In a small bowl, combine the softened butter, minced garlic, chopped parsley, thyme, and rosemary. Mix well. Once the steaks are cooked to your liking, remove them from the skillet and let them rest for a few minutes. Serve the steaks topped with a generous dollop of herb compound butter. Enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

Indulge in the rich, smoky flavor of this perfectly smoked turkey. The blend of herbs and spices creates a mouthwatering crust, while the slow smoking process ensures juicy and tender meat. A true meat lover's delight!

Ingredients: 1 whole turkey 12-15 lbs. 1/4 cup kosher salt. 1/4 cup black pepper. 1/4 cup smoked paprika. 1/4 cup brown sugar. 1/4 cup olive oil. 4 cloves garlic minced. 2 tablespoons dried thyme. 2 tablespoons dried rosemary. Wood chips hickory or applewood.

Instructions: Rinse the turkey and pat it dry with paper towels. In a bowl, mix salt, pepper, smoked paprika, brown sugar, olive oil, minced garlic, dried thyme, and dried rosemary to create a rub. Rub the mixture evenly over the turkey, including the cavity. Place the turkey in a large resealable plastic bag and refrigerate overnight to marinate. Soak wood chips in water for at least 30 minutes. Prepare your smoker according to the manufacturer's instructions and preheat to 225F 110C. Remove the turkey from the refrigerator and let it come to room temperature. Place soaked wood chips in the smoker box or directly on the coals. Put the turkey in the smoker, breast side up, and smoke for approximately 4-5 hours or until the internal temperature reaches 165F 74C. Baste the turkey with olive oil every hour to keep it moist. Once done, remove the turkey from the smoker and let it rest for 15-20 minutes before carving. Serve and enjoy your delicious smoked turkey!

Prep Time: 30 minutes

Cook Time: 300 minutes