Soul Food Recipes

Soul Food Recipes Welcome to Soul Food Recipes! A warm and friendly space to share, discover, and celebrate the rich flavors of soul food.

From family classics to modern twists—come for the comfort, stay for the love. 🍗🥘

I present to you, The Bacon Rib! Think of it as the pork version of the Dino Rib! And it is OH SO GOOD! Dry Brined as a ...
08/07/2025

I present to you, The Bacon Rib! Think of it as the pork version of the Dino Rib! And it is OH SO GOOD! Dry Brined as a whole sub primal for a week, flipped daily. Washed at the end of the week, and smoked completely plain with no seasoning until it reached an internal of 150°. Chilled overnight, cut into individual ribs, rubbed with our 850 Barbecue Red Rub and smoked to around 185° internal. Then it is bathed in Vermont Maple Syrup, and finished until fall apart tender! A bite like none other! Discuss!

Another successful smoked blooming bologna
08/07/2025

Another successful smoked blooming bologna

First smoke on the new build
08/07/2025

First smoke on the new build

Smoked half a wild hog that I trapped a few weeks ago. Turned out great
08/07/2025

Smoked half a wild hog that I trapped a few weeks ago. Turned out great

Here is my brisket turn in from a couple weeks back!!
08/07/2025

Here is my brisket turn in from a couple weeks back!!

Smoked for 2 hours 😋
08/06/2025

Smoked for 2 hours 😋

Some poor SOB posted a question about brining brisket here the other day and 600 of you experts called him about every n...
08/06/2025

Some poor SOB posted a question about brining brisket here the other day and 600 of you experts called him about every name in the book.
I'm here to tell you, I brine 4 per week and provide some of the best pastrami to local restaurants that money can buy. The only dumb question is the one that is never asked.
Just sayin.....

No binderHomemade spg rub200 for 2 hours250 for 2 hours250 for 1 hour wrapped with brown sugar, butter, and my homemade ...
08/06/2025

No binder
Homemade spg rub
200 for 2 hours
250 for 2 hours
250 for 1 hour wrapped with brown sugar, butter, and my homemade jalapeño garlic honey glaze
🐖 💨 🔥
Glaze: just cut up as many jalapeño’s and cloves of garlic as you want and throw them in a mason jar. Fill the rest of the jar with honey. Let it sit out on the counter at room temperature to ferment for 1 week, 1 month is best. Be sure to burp the jar once a day for the first 7-10 days to release the gases from fermentation.
SPG:
2 parts 16 mesh black pepper
1 part diamond crystal kosher salt
1/2 part granulated garlic

This is what we're calling Mafia Shells: Prosciutto wrapped manicotti stuffed with a blend of sweet and hot Italian saus...
08/06/2025

This is what we're calling Mafia Shells:
Prosciutto wrapped manicotti stuffed with a blend of sweet and hot Italian sausage and Italian blend cheese, and seasoned with coarse ground black pepper, garlic, and Italian herbs. Then smoked on the Kettle grill, and served with marinara.

Bacon, sharp white cheddar, garlic, jalapeño smoked cream cheese. Mixed all the ingredients, formed back into a block s...
08/06/2025

Bacon, sharp white cheddar, garlic, jalapeño smoked cream cheese. Mixed all the ingredients, formed back into a block shape, scored, a little olive oil, and more bacon bits and rub on top. Smoked for 2 hours at 230° and served with tortilla chips. This was absolutely incredible!!
-1 block of cream cheese
-A little over an eighth of a cup of real bacon pieces, microwaved for 30 seconds to crisp them up
-6+ oz of shredded Seriously sharp white cheddar cheese from Cabot
-2 large jalapeños finely diced
-few shakes of garlic powder
-lots of black pepper and a little salt
-mixed, formed, then back in the freezer to firm up
-scored, a little olive oil, then more bacon pieces and bbq rub on top
-230° for 2 hours on smoker

Broke all the rules today. Hot and fast brisket. 350⁰ until IT of 170⁰ then foil boat with top open, 6oz apple juice and...
08/05/2025

Broke all the rules today. Hot and fast brisket. 350⁰ until IT of 170⁰ then foil boat with top open, 6oz apple juice and turned her down to 250⁰ until IT of 195⁰... turned out to be one of the best briskets I've ever made personally.

Chuck Roast 10 hours @ 225 till 200 internal 😊🔥
08/05/2025

Chuck Roast 10 hours @ 225 till 200 internal 😊🔥

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3400 Lancaster Avenue
Philadelphia, PA
PA19104

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