In a small bowl, combine water, milk, yeast, and sugar. Let it sit for about 10 minutes or until frothy.
In another bowl, pour in the flour and make a well in the middle. Pour in butter, sugar, salt, vanilla and egg. Mix everything together until t
Start your Grill on 'smoke' with the lid open until a fire is established in the burn pot (3-7 minutes). Preheat to 225F.
Roll each piece of bacon tightly, starting on the thicker side of the strip. Take a toothpick and skewer the middle of the bo
Lay the strips of bacon out flat, with each strip slightly overlapping the other. Sprinkle the pork tenderloin with 1 tablespoon of the Competition Smoked seasoning and lay in the center. Wrap with bacon over the tenderloin and tuck in the ends.
Turn your Pit Boss grill to “smoke” mode, let the fire catch and then set to 250 degrees F (121 degrees C) to preheat.
Place leftover brisket (sliced ¼ inch) directly on the grates and heat for 5-10 minutes.
If not using leftover br
Preheat your Grill to 375F.
Unroll the dough and separate into triangles. Roll up the triangles and place on an ungreased nonstick cookie sheet. Bake for 10 -12 minutes on your Grill. You will know that they are finished when the rolls are golden
Remove the ribs from their packaging and pat dry. Flip to back of the ribs and score the membrane with a knife, then peel off the membrane.
Generously sprinkle the ribs with Sweet Rib Rub on both sides of the ribs and rub.
Set your Smoker to 250˚
Turn on your and preheat to 350F. Combine the poppy seeds, dried minced onion, minced garlic, and salt in a bowl.
Unroll the crescent roll dough, pull apart the triangles and slice each segment into three little triangle pieces. Try to get 3 strips