Best Recipes

Desert Gold Pork Tenderloin with Mushrooms & Kidney Beans

Try Desert Gold Pork Tenderloin with mushrooms and kidney beans! A savory, hearty dish packed with bold flavors, perfect for family dinners or gatherings.

The BEST Huli-Huli Chicken | Smoked & Charred Drum Smoker Recipe

Sweet, smoky, and dripping with island flavor. This Huli-Huli Chicken is smoked on a drum, finished hot over live fire, and glazed with a pineapple-forward Hawaiian sauce using Big Poppa’s Sweet Mo...

Double Secret Brisket Chili (Pan-Cooked with Leftover Brisket)

A bold, pan-cooked brisket chili made with leftover brisket, seasoned vegetables, and Big Poppa’s Double Secret and Jallelujah Jalapeño.

The BEST Potato Soup Recipe | Jalapeño Cheese Soup with Sausage & Bacon

Creamy potato jalapeño cheese soup loaded with sausage and apple-smoked bacon, finished with bold seasoning and serious comfort-food energy.

The BEST Shrimp Taco Recipe | Big Poppa’s Citrus & Chipotle Griddle Tacos

Big Poppa’s shrimp tacos bring smoky chipotle crema, citrus-marinated shrimp, and sizzling veggies to the griddle. Bold, fast, and BBQ party ready.

Thor’s Hammer Beef Shank Sandwiches | Smoked, Braised & Shredded

Hang-smoked beef shank (“Thor’s Hammer”), braised in beer, espresso, and bone broth, then shredded for ciabatta sandwiches with peppers, onions, and melty Pepper Jack.

EASY Ahi Tuna | Asian Cobb Salad on the Griddle

Fresh, fast, and packed with flavor—seared ahi tuna seasoned with Desert Gold over a crunchy Asian cobb salad with sesame-ginger dressing.

Turkey Quesa Tacos | Crispy Griddle Taco Quesadilla Recipe

Crispy Turkey Quesa Tacos made on the griddle with bold jalapeño lime seasoning and melty cheese. The ultimate taco quesadilla mashup.

Burnt End Pizza | BBQ Flatbread Recipe with Leftover Brisket

Turn leftover brisket burnt ends into smoky BBQ flatbread pizza loaded with cheese, bacon, and Granny’s sauce. Perfect for pellet grill or oven.

Dino Beef Ribs on a Pellet Grill | Low & Slow BBQ Recipe

Smoke Dino beef ribs low and slow on your pellet grill with balsamic glaze and Big Poppa’s Money rub. Massive bark, bold flavor, 204°F perfection.

Hang ‘Em High: How to Smoke Chicken on a Drum Like a Boss

Spatchcocked, seasoned, and hung inside the drum at 300°F, this method delivers juicy smoked chicken with crisp skin in about 40 minutes.

Big Poppa’s Thai Chicken Lettuce Wraps: A No-Rules Griddle Favorite

Fast, fiery, and packed with bold flavor, Big Poppa’s Thai Chicken Lettuce Wraps are a griddle favorite made with garlic, basil, and savory Thai-inspired sauce.

Leftover Brisket Sandwich on the Griddle | Big Poppa’s Ultimate BBQ Upgrade

Turn leftover brisket into a bold griddle sandwich with toasted French rolls, au jus, and spicy wasabi-horseradish crema.

Rotisserie Turkey Sandwich on Homemade Focaccia (Built with Love)

Juicy rotisserie turkey meets homemade focaccia in this bold backyard sandwich layered with aioli, mozzarella, and a sweet mango drizzle.

Drum Smoked Lamb Chops with Mint Chimichurri Twist

Drum-smoked rack of lamb seasoned with Desert Gold and finished with mint mango chimichurri. Reverse-seared, smoky, and backyard bold.

Cheraki Lamb Chops: Big Poppa’s Sweet & Savory Pellet Grill Masterpiece

Big Poppa’s Teriyaki Lamb Chops get a bold twist with his homemade “Cheraki” glaze — a sweet, tangy blend of cherry preserves, teriyaki sauce, and fresh lemon. Smoked low and slow on the pellet gri...