Big Stu Smoked

Big Stu Smoked Smoked • Simple • Delicious
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Christ is King ✝️
Tulsa, OK📍

08/31/2026

I’m on my game day grind 😤

Spinach Artichoke Jalapeño Poppers 🔥

These might be the best jalapeño poppers I’ve made yet.

Creamy spinach artichoke filling, stuffed into fresh jalapeños, wrapped in bacon and smoked over charcoal and post oak. Then finished with a drizzle of Melinda’s Hot Honey — that part is a MUST. 🍯🔥

Full Recipe Below ⬇️

Spinach Artichoke Jalapeño Poppers

Ingredients

* 10–12 large jalapeños
* 8 oz cream cheese, softened
* 7.5 oz artichoke hearts, drained and finely chopped
* 1 ½ cups fresh spinach
* ½ cup freshly grated Parmesan
* ½ cup shredded mozzarella
* 2 tbsp of Heath Riles Garlic Jalapeño Rub
* 10–12 slices bacon, cut in half
* Melinda’s Hot Honey
* Chopped chives or parsley for garnish

Directions

Cut the jalapeños in half lengthwise and remove the seeds and membranes.

Chop up your fresh spinach - if you’re using frozen, make sure to get as much moisture out as possible.

Combine the cream cheese, artichoke hearts, spinach, Parmesan, mozzarella and BBQ rub.

Load up each jalapeño half with the spinach artichoke filling, then wrap each one with half a slice of bacon. Top off the bacon with Heath Riles Honey Chipotle Rub.

I fired up the charcoal grill with Bear Mountain Lump Charcoal and added a couple post oak wood chunks for some extra smoke.

Cook indirect at 275°F for 45–60 minutes, or until the jalapeños are tender and that bacon is rendered and crispy.

Pull them off, garnish with some chopped chives or parsley and finish with a generous drizzle of Melinda’s Hot Honey.

Do not skip that hot honey. The sweet heat with the smoky bacon and creamy spinach artichoke filling takes these completely over the top. 💯🔥

08/28/2026

COWBOY BUTTER JUST MET ITS MATCH 🤠🦐🔥

Smoky shrimp swimming in a spicy, buttery sauce… this one is absolutely ridiculous.

Cowboy Butter Smoked Shrimp

Full recipe below ⬇️

SHRIMP
• 1 ½ lbs jumbo shrimp, peeled & deveined
• W Sauce — binder
• Your favorite BBQ seasoning

COWBOY BUTTER
• 1 stick butter
• 1 tbsp diced chives
• 1 tbsp chopped parsley
• 1 tbsp Dijon mustard
• 2 tsp red pepper flakes
• 1 tbsp Melinda’s Mexicana Hot Sauce
• 1 tbsp smoked paprika
• Juice of 1 lemon

LET’S COOK 🔥

Get your smoker rolling at 250°F with Bear Mountain Savory BBQ Pellets.

Melt all of the cowboy butter ingredients together over low heat, stirring until completely combined.

Hit the shrimp with W Sauce as a binder, then season generously with your favorite BBQ seasoning.

Line the shrimp in a cast iron skillet and pour that melted cowboy butter all over the top.

Smoke at 250°F for about 30 minutes, or until the shrimp are cooked through and tender.

Pull the skillet hot, spoon that smoky cowboy butter back over the shrimp and get some bread ready — you’re not wasting that sauce. 🤌🔥

Simple. Smoky. Buttery. Absolutely Unreal.

08/27/2026

Ditch your dull blades and get you a sharp AF knife.

Coolina Handmade Knives Falca cutting my steaks like butter.

Link in bio for 10% off!

08/26/2026

I learned this in Italy 🙃🇮🇹

Basil Pesto Parmesan Chicken Wings

Simple ingredients. Insane flavor. These might be some of my favorite wings yet.

Full recipe below ⬇️

Ingredients

* 3 lbs chicken wings
* Duck fat spray for the binder
* Meat Church Garlic & Jalapeño Blanco
* 3 tbsp basil pesto
* Freshly grated Parmesan

Spray the wings with duck fat and season generously with Meat Church’s new Garlic & Jalapeño Blanco. Just smelling this seasoning, I knew these were gonna be good.

I ran these over Bear Mountain lump charcoal with a few wood chunks for that smoky, wood-fired flavor.

Cook until the wings are crispy and cooked through, then move them over the hot coals for a quick char.

While they’re still piping hot, toss with the basil pesto and a generous amount of freshly grated Parmesan.

That’s it. Simple, smoky, cheesy and ridiculously good. 🤌

I make simple recipes because I want YOU to shine at your next BBQ. 🔥

08/24/2026

The BEST BBQ Chicken Sauce is… 👀

Alabama White Sauce 🤍🔥

Tangy, sweet, a little spicy, and absolutely delicious. This will take your BBQ chicken to a whole new level. 💯

Full recipe below ⬇️

Alabama White Sauce BBQ Chicken

Chicken

* 1 whole chicken, spatchcocked
* W Sauce — binder
* Heath Riles Steak & Chop Seasoning

Alabama White Sauce

* 1 cup mayonnaise
* 2 tbsp apple cider vinegar
* 1 tbsp prepared horseradish
* 1 tbsp hot honey
* 2 tbsp hot sauce
* 1 tbsp Heath Riles Steak & Chop Seasoning

Mix all of the white sauce ingredients together until smooth and refrigerate until ready to use.

Coat the spatchcocked chicken with W Sauce as your binder, then season generously with Heath Riles Steak & Chop Seasoning.

Fire up the charcoal grill with Bear Mountain lump charcoal and a couple hickory wood chunks. Cook the chicken over indirect heat until the breast reaches 160–165°F and the thighs are around 175°F.

Pull the chicken and let it rest for 5–10 minutes before pouring that Alabama White Sauce all over the top. 🤍

Slice it up, add a little extra sauce and dig in.

Insane flavor. 🔥

08/21/2026

These are a PROBLEM…

Smoked Buffalo Chicken Bites 🔥🐔

Flaky puff pastry loaded with creamy buffalo chicken, smoked over Bear Mountain Tailgating BBQ pellets until golden, then hit with buffalo sauce, ranch, blue cheese & green onion. 🤌

This might be the ultimate game day bite.

FULL RECIPE BELOW ⬇️

Ingredients

* 2 cups cooked chicken, shredded
* 4 oz cream cheese, softened
* ½ cup shredded sharp cheddar
* ⅓ cup buffalo sauce
* 1 tbsp ranch seasoning
* 1 package puff pastry, thawed
* Melted butter
* 1 egg + splash of water
* Blue cheese crumbles
* Sliced green onion
* Ranch & buffalo sauce for finishing

Directions

Get your smoker running at 375°F using Bear Mountain Tailgating BBQ pellets.

Mix the chicken, cream cheese, cheddar, buffalo sauce and ranch seasoning until combined.

Lightly butter a muffin tin. Cut the puff pastry into squares and press them into the muffin cups. Fill each with the buffalo chicken mixture.

Brush the exposed pastry with egg wash and smoke at 375°F for 18–25 minutes, until puffed and golden brown.

Finish with a drizzle of buffalo sauce and ranch, then top with blue cheese crumbles and sliced green onion.

Smoky. Flaky. Creamy. Spicy. 🔥

08/19/2026

Have we been lied to? 😤

No trim. No membrane removal. Smoked whole spare ribs.

Probably the juiciest pork ribs I’ve ever cooked.

Kept it simple:

🥩 Binder — Bear & Burton’s W Sauce
🔥 Rubs — Heath Riles SPG + Sweet BBQ

Lump charcoal and a few chunks of post oak gave these that legit BBQ joint flavor. 💨🔥

Sometimes less work really is better.

08/17/2026

The BEST grilled corn you’ll make all summer 🌽🔥

Elotes 🌽 aka Mexican Street Corn

Full Recipe Below ⬇️

🌽 3–4 ears of corn
🥄 1/2 cup mayo
🥄 1/4 cup Mexican crema or sour cream
🍋 Juice of 1 lime
🌶️ Chili powder, to taste
🧀 Cotija cheese
🌿 Fresh cilantro
🔥 Melinda’s Mexicana Hot Sauce
🌽 Crumbled chili-lime corn chips
🧈 Butter for grilling

Mix the mayo, crema, lime juice and chili powder together to make your creamy elote sauce.

Get the corn on the grill and let it char, brushing with melted butter throughout the cook.

Once you’ve got that perfect char, brush the corn generously with the elote sauce, then hit it with Cotija, cilantro, Melinda’s Mexicana Hot Sauce and a pile of crushed chili-lime corn chips for that extra crunch.

Messy. Creamy. Smoky. Spicy. 🌽🔥

Save this one for your next cookout!

08/14/2026

I actually made something healthy…

Smoked Sweet Potato Taco 🍠 🌮

Y’ALL! I’ve seen some people make this and it was actually so good I’m def doing it again.

I’m basically a health expert now.

This high protein sweet potato taco was seriously so packed full of flavor!

Comment “Recipe” if you want the full rundown!

Jkn, here’s what I did 👇🏼

I used Bear Mountain BBQ Pellets Maple Bourbon Pecan pellets to give this one that perfect sweet, smoky flavor.

Lather your sweet potato with olive oil, hit it with Heath Riles BBQ SPG, then toss it on the smoker until it’s 205–210°F internal and soft all the way through — about an hour depending on the size.

While the potato is smokin’, brown 1 lb of ground beef with your favorite taco seasoning. I used Lawry’s taco seasoning because you can actually taste the seasoning. 😂

Slice that smoky sweet potato open and load it up with:
🔥 Taco meat
🧀 Shredded cheese
🍅 Pico de gallo
🥑 Thin-sliced avocado seasoned with SPG
🥄 A dollop of sour cream

Sweet. Smoky. Savory. And somehow this might be the healthiest thing I’ve ever made. 😂

I’ll FOR SURE be making this one again. 🌮🍠🔥

08/13/2026

One perfect ribeye. One badass knife. 🥩🔪

Coolina Handmade Knives Falca making that medium rare look even better.

Use code STU10 for 10% off.

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