Welcome to B Xtreme BBQ - where every bite is a delight!

Ingredients:

2 lbs. Bone Marrow Bones any style cut works

½ gallon of Water for soaking

3 Tablespoons Salt for soaking

2 teaspoons. B Xtreme Stamped Dust

H‑E‑B Roasted Garlic & Herb Finishing Butter

Garnish:

Gaucho Ranch Original Flavor Chimichurri or freshly made

Fresh parsley 

Instructions: 

To start, Place the marrow bones in a large bowl or container and pour the salted water over them, ensuring they are completely covered. Place the bowl in the refrigerator for 18 to 24 hours.

— Saltwater Mixture — 3 tablespoons of coarse sea salt or kosher salt and ½ gallon water.

Once they have finished soaking, rinse them in clean water and dry pat and remove any fat or meat on the backside of the bones with a knife.

Then season them with B Xtreme Stamped Dust, 1 hour before smoking.

Before adding to the smoker spread an 1/8” layer of the finishing butter on the cut side.

Preheat the smoker to 275 F. and set it for indirect heat.

Arrange the bones in a foil pan and smoke them until they reach an internal temperature of 145°F, which should take about 50 -60 minutes. The result should be darker bones and a deliciously rich marrow that has started to shrink away from the sides. 

When the bones are done, add a dollop of chimichurri to the top and let them cool on a rack for 5-10 minutes. 

Finally, garnish with fresh herbs like parsley for a dish that is as visually stunning as flavorful.

To enjoy the scrumptious marrow simply scoop it out using a small spoon and place it over fresh crusty bread or spread it on toast. Or you could use pita or tortilla or corn chips to directly scoop the marrow out of the bone.

Ingredients:

4 Slices Texas toast

Mayonnaise

½  tsp B Xtreme Stampede Dust

4 Slices – Boar's Head Havarti

6 Slices – Boar's Head Gouda Cheese 

8oz. Leftover smoked beef brisket, chopped 

1 Tbsp B Xtreme Barbecue Sauce

Pickled Red Onions – optional

Instructions: 

Preheat a large griddle or cast-iron skillet over medium-low heat.

Spread a thin layer of Mayo on one side of each bread slice. Sprinkle some B Xtreme Stampede Dust evenly over the top. Place one slice of bread buttered-side down. Add one slice of the Havarti and Gouda cheese, beef brisket, and 1 tsp. of barbecue sauce on top of the brisket. (Add pickled onions if using) Top with two more slices of cheese and another slice of bread buttered-side out and seasoned with Stampede Dust.

Place sandwiches on a griddle. Cook on medium-low heat for 3-4 minutes or until the bottom slice of bread is golden brown.

Flip and continue cooking until the other side is golden brown and the cheese has completely melted! 

NOTES:

Make sure the heat isn't too high. Play the long game and go low and slow with the fire. Starting with too high a heat nets a burned exterior and barely melted cheese. Essentially, you want the bread to toast at the same rate as the cheese melts.

Ingredients:

16oz Ribeye Steak

Allegro® Hot & Spicy Marinade

B Xtreme Steak Dust

2 tablespoons butter

½ yellow onion, diced

½ Granny Smith apple, cored, peeled, and diced

1 teaspoon sherry vinegar

2 tablespoons bourbon

1/3 cup finelycrumbled blue cheese

1 packages of frozen phyllo cups 

Teriyaki Sauce 

Garnish Sesame and Chives

Instructions: 

1. Elevate your culinary experience by marinating a succulent steak in Allegro® Hot & Spicy Marinade for 4 to 6 hours. Once marinated, remove the steak, pat it dry, and generously season it with B Xtreme Steak Dust for that perfect kick of flavor.

2. Next, create an irresistible filling by slowly caramelizing sweet onions and apples in butter. Enhance the richness by adding sherry vinegar and bourbon, then let it simmer for 5 minutes—your taste buds will thank you.

3. Heat a cast iron skillet with avocado oil and sear the steak to perfection, achieving your desired doneness. Let the steak rest for 10 minutes to lock in those incredible juices.

4. While the steak is resting, take phyllo cups and fill them about three-quarters full with your flavorful onion, apple mixture, and crumbled blue cheese. Bake until they turn golden brown and irresistibly crispy.

5. Slice the steak thinly, brushing each piece with teriyaki sauce for a glossy finish. Roll the slices and place them atop each phyllo cup for a stunning presentation. Finish with a drizzle of teriyaki sauce and a sprinkle of sesame seeds and chives. Indulge in this delightful dish and savor every bite! 

Ingredients:

4 lb. Beef brisket (Point) 

2- Cups of unsalted beef broth

½ cup LC BBQ Play Bull

Olive oil

BXtreme Steak Dust

Wrapping Juice:

½ Cup B Xtreme BBQ sauce

2 Tbsp butter

1 teaspoon B Xtreme Steak Dust

1 tsp honey

2 oz Dr Pepper

Pineapple juice for a spritz

Instructions: 

 1. Start by removing the brisket from its packaging and rinsing it with cold water. Trim any hard fat or silver skin from the surface, leaving about ¼" of the fat cap. Cut the point into 1 ½" to 2" cubes and inject them with LC BBQ Play Bull Brisket Injection.

2. Let the brisket cubes rest for 30 minutes at room temperature and then coat all sides with olive oil. Follow this with a coat of B Xtreme Steak Dust one hour before putting on the smoker.

3. Preheat your smoker to 250°F. Once the smoker reaches 250°F, place the brisket cubes on a wire rack in the center of the smoker and smoke for 1 to 1 ½ hours or until the center of the thickest part of the brisket cubes reaches an internal temperature of 170°F. Remember to spritz with pineapple juice after 1 hour for added flavor!

4. Remove the brisket cubes from the smoker and wrap them in a foil Pan. Add the wrapping juice mixture before wrapping it up tight. Cook the brisket cubes until they reach an internal temperature of 208°F, which should take about 1 to 1 ½ hours. 

5. When the cubes reach 208°F, wrap them in a beach towel and put them in a cooler for another hour or two. 

6. Unwrap the brisket burnt ends, brush them with the wrapping juice mixture, and put them onto a wire rack. Then, put them back into a 350°F smoker for about 20-25 minutes to reset the bark.

Ingredients:

1 beef shank 2 inches of the bone Frenched, the meat trimmed and tied. 6-7 pounds.

LC BBQ Play Bull – Competition Brisket Injection

2- Cups Beef consommé for the injection mix

Olive Oil

B Xtreme Grilling Dust

B Xtreme Devil Dust

2 cups Beef Broth 

1 cup Beef Tallow

Cool Ranch Doritos, Guacamole, and Pickled onions

Instructions: 

1. Trim the silver skin from the perimeter of the beef shank.

2. Tie the meat with butcher string to hold the muscles together so it cooks more evenly.

3. Inject with 15oz of LC BBQ Play Bull – Competition Brisket Injection; let rest for 60 minutes

4. Preheat the Smoker to 275°F 

5. Rub the beef shank with olive oil, then season generously with Grilling Dust and Devil Dust.

6. Wrap foil around the exposed bone.

7. Place the beef shank onto a foil pan, transfer it to the smoker, insert a thermometer, and let it smoke for 5 ½ hours, spraying it every 60 minutes with beef broth to help build the bark. Repeat this process until the beef shank reaches an internal temperature of 165-170 F. (About 5 ½ hours total)

8. Remove it from the smoker and brush on the beef tallow so the outside bark is nicely coated; wrap it in aluminum foil, and add the juice and solids from the bone marrow to the foil packet. 

9. Set the wrapped shank into an aluminum foil pan to catch any drips if you spring a leak in your foil. Do not worry if it does not fit – the bone end can stick out of the container.

10. Increase your smoker to 300°F for an additional 2 hours or until the meat reaches 205°F with an internal thermometer.

11. Remove from the smoker and let it rest for about 60 minutes (still wrapped) before serving. Do not skip this step!

12. Spoon the accumulated juices over the meat. Then serve!

Serve it in the center of a dish with Doritos, guacamole, and pickled onions arranged around it. It makes an awesome party or game day centerpiece. Everyone can serve themselves with a fork or shred the meat on their own plate.

Ingredients:

2 to 3-pound packages of beef short riblets

Olive Oil Spray

BXtreme (Texas Dust)

BXtreme (Devil Dust)

Brown Sugar

Butter

Foil

⅔ Cup B Xtreme BBQ sauce

⅓ Cup Texas Pepper Jelly

Instructions: 

Impress your guests with succulent, finger-licking BBQ ribs at your next barbecue. Follow these simple steps, and you will be the talk of the town!

1. To start, remove the hard fat from the ribs and spray olive oil on both sides to create a binder. Next, season both sides of the ribs with Texas Dust and Devil Dust and let them sit for 30 to 40 minutes to absorb the seasoning. This will ensure that every bite is packed with flavor.

2. Now, set your smoker to 250°F and smoke the ribs for 2 ½ hours. This low and slow cooking method will produce juicy, fall-off-the-bone ribs that will have your guests begging for more.

3. For the final cooking phase, take two large stacked sheets of foil and add ⅓ cup of brown sugar. Drizzle rib glaze on top of the sugar, then add four individual tablespoons of sliced butter.

4. After 2 ½ hours of smoking, remove the ribs from the grill and place them in the foil on the bed of brown sugar, rib glaze, and sliced butter. This will add a sweet and savory flavor to the ribs, making them irresistible. Then, wrap them up tightly in foil and put them back on the grill for 90 minutes or 207°F internal temperature.

5. While the ribs are cooking, make the BBQ mixture by mixing ⅔ cup of BBQ sauce and ⅓ cup of Rib glaze.

6. After 90 minutes, remove the ribs from the foil, brush them with the BBQ sauce mixture, and put them back on the smoker for 10-15 minutes to reset the bark.

7. Let the ribs rest covered for 30 minutes before serving.

Now, your mouth-watering ribs are ready to be served! Your guests will be impressed by the complexity of flavors and the tenderness of the meat. So, what are you waiting for? Get ready to fire up your grill and follow these simple steps to create the most unforgettable BBQ ribs!

Ingredients:

Mash Potatoes

⅓ cup yellow onion, finely diced

⅓ cup bell pepper, finely diced

1 pound 80% lean ground beef

½ Cup of Ritz crackers crushed

2 eggs, whisked

½ Tablespoon Worcestershire sauce

½ cup sharp cheddar cheese, shredded

⅓ cup whole milk

2 tsp. B Xtreme Texas Dust

Chives for garnish

Sauce:

½ cup Huy Fong Sriracha Hot Chili Sauce Ketchup

2 Tablespoons B Xtreme BBQ Sauce

½ teaspoon Dry Mustard

½ teaspoon Garlic Powder

Instructions: 

**Mouthwatering Baked Meatloaf Muffins**

1. Preheat the oven to 350 degrees. Spray a 12-cup muffin pan with cooking spray.
2. Combine  the crushed crackers, and milk in a large bowl and let soak for 10 minutes.
3. Add  ground beef and cheese. 
4. Beat egg well in a separate bowl      then add 1 teaspoon Umami powder, Worcestershire sauce, and Lady Luck and beat to combine. Pour over ground meat. 
5. Add onions, pepper, and Lady Luck. mix until just combined, although try not to overmix it as the ground beef will become tougher and lose some flavor.
6. Divide the mixture equally into      the 6-10 muffin cups.
7. Combine the sauce ingredients and      set aside.  
8. Transfer the muffin pan to the      oven and bake for 15 minutes, remove from the oven, pat grease from the top of the muffins, and Bake for another 10 minutes or until the internal temperature of the muffins reaches 160°F.
9. Remove from oven pat dry again,      add the sauce glaze on top, and use a searing torch to set the sauce.
10. Cover the muffins and let them rest for 5-10 minutes in the loaf pan before serving, letting them rest allows the juices to absorb back into the meat, this will also allow the meatloaf to settle so it will not crumble. 
11. Put mashed  potatoes in a piping bag to apply to the top of the meatloaf muffins and garnish with chives. 

Treat your family and friends to these irresistible baked meatloaf muffins that are sure to impress!