Smoke Ring Top 10

All right gang, I have met some cool folks from the Smoke Ring. I wanted to give you a run down of some of the cats that are worthey of the Bossystyle Top 10 BBQ Styles. If you get in the area give them a try.

10 - MNM BBQ
9 - Marv's BBQ
8 - Bozo's
7 - Boar's Butt
6 - Goode Co Barbeque
5 - Lambert's Austin
4 - Bad Brad's BBQ‎
3 - Phil's Bar B Que
2 - Smokey Bones BBQ
1 - Dusty's BBQ

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Creamy Cheese Smoked Bacon Dip

The ingredients consist of Cheddar Cheese, 1 block of Cream Cheese, 2 Cups of Sour Cream, Green Onions, Worcestershire Sauce (few splashes) and some chopped freshly smoked bacon.

Put the room temp cream cheese in the mixer along with the cheddar cheese, sour cream and Worcestershire Sauce. Do not use the pictured attachment. Use the paddle and give it a slow mix until it is all incorporated.
Chopped freshly smoked bacon, YUM!
After the initial mix it should look like this.
Add the bacon and green onions and turn into the mixture with a spoon. Do not mix with your mixer.
This one has been placed in a baking pan and then topped with the remaining bacon. An alternative method is using a circular loaf of your favorite bread and hollowing it out. Then place the mixture in there and foil. Bake in the oven at 425F for about 1 hour. Open and enjoy with the left over bread pieces or crackers.

Buffalo Bombs

Le O'durs ingredients - Chicken, J's, Jimmy Dean, Cream Cheese, Cheese, Bacon and Buffalo Sauce - FYI - This is also a great dip, he left the leftovers at my house and I made good work of it through the week.
Put all of the aforementioned into a mixture and then take a golfball sized scoop and place on the Jimmy Dean.
Yeah, like I just said.
Wrap with bacon and place on a pan for transportation.
Dunk the balls in Buffalo Sauce.
On the smoker they go for about 2 or so hours.

The fine finished product. We ate them so fast in our stooper that we forgot to take pictures. So you will have to try these beauties for yourself to see the inside of the fun nugget.

Breakfast Fatty & Italian Fatty

Ragu, Pepperoni, Chopped Red Onion, Chopped Red/Green/Yellow Peppers, Mushrooms, Mozzarella, 1.5 pounds of Italian Sausage.
Flatten the sausage out and spread the above ingredients about.
Roll into a log.
Cover the log with bacon.
1 Scrambled Egg, Some hash browns, Red Onion, Cheese, 1.5 pounds of breakfast sausage.
Flatten the breakfast sausage and spread the ingredients.
Form into a log and roll the bacon.
Tossed on the smoker for 2.5 hours.
3 or so hours later pull and let rest.
Slice and enjoy. Italian Fatty on the left. Breakfast fatty on the right.
Italian Fatty on the top. Breakfast fatty on the bottom.

Smoked Turkey Breast

Coat one whole bone-in, skin-on Turkey Breast with brown sugar and honey. Make sure to get under the skin with the rub. Add some cracked pepper to season. Toss on the smoker for six hours. Baste the breast every two hours with a plentiful douse of chicken broth. At the fifth hour wrap the entire breast in foil and place back on the smoker.

Pull off after six hours and let rest for 30 minutes.

Pull the skin and bone from the breast and pull into shredded chunks of meat.I find this works well for meat dishes and sandwiches all week long.

Rib Tips

Start out with about 5-6 pounds of pork rib tips. Season well with your favorite BBQ rub and some Panola Worcestershire Sauce. Let them sit for about 1 hour.
Toss them in the smoker for about 6 hours with a temp of 220 F. Spritz with apple cider ever 2 hours. After the last spritz brush on your favorite BBQ sauce.

When you pull them from the smoker place them in a pan and cover for about 1 hour.Place in the oven covered for another hour at 300 to reheat. Remove, serve and enjoy.