Big Stu Smoked

Big Stu Smoked Smoking out easy recipes

Outdoor cooking
Yoder Smoker
Blackstone Griddle
Partnered w Heath Riles BBQ

Stay Hungry!

06/03/2026

🔥🥩 Smoked Coulotte with Chimichurri – This One Changed the Game 🥩🔥

Blessed with a beautiful Coulotte from Roseda Farm in Maryland 🙌

If you’ve never had a Coulotte, it’s the top sirloin cap — the same muscle commonly known as Picanha in Brazil. The biggest difference is usually how it’s trimmed and cut, but they’re essentially from the same prized section of the steer. And let me tell you… this one was SPECIAL. 🤤

Started with a binder of Mr. Papou’s Olive Oil 🫒 and seasoned it generously with Al Frugoni Asado All Purpose 🌶️🧄

Scored that beautiful fat cap, let the seasoning work its magic, then smoked it low and slow at 225°F until it reached 110°F internal 🌬️🔥

From there, it was straight over the flames for that perfect crust and fat render 🔥🔥🔥

While it cooked, I mixed up a fresh batch of chimichurri using Al Frugoni Chimichurri Mix 🌿

The result?

✅ Perfect medium rare
✅ Crispy rendered fat cap
✅ Juicy from edge to edge
✅ Packed with beefy flavor

Honestly, this may be one of the best cuts I’ve ever put on the smoker. 🤯

05/29/2026

Smoked Sweet Heat Short Ribs 🔥🍖

Blessed with these beauties from Bryant Cattle in Stillwater, OK — support your local ranchers! 🤝🐂

I used Allegro Brisket & Fajita Marinade as the binder, then seasoned heavy with TFTI Cajun Honey BBQ Rub. Got them on the smoker at 230° and let that smoke work until the internal hit 175°.

Then it was time for the magic… laid down Bear & Burton’s Wagyu tallow, Heath Riles Cherry Apple Habanero BBQ Glaze, and another hit of seasoning. Wrapped them meat side down and let them ride until they hit 203° internal.

These short ribs were absolutely insane — dripping with juice, packed with flavor, and that sweet heat bark was next level 🤤🔥

Support local. Smoke low. Eat good. 🙌

05/27/2026

🔥 BACON WRAPPED CHICKEN PICKLE BITES 🔥

Stopped by Academy to load up on the essentials — Heath Riles Honey Chipotle Rub 🌶️🍯 and that Hot Honey Peach glaze 🍑🔥 and mannnn… these bites turned out NEXT LEVEL 🤤

🐔 Cubed up some chicken thighs
🌶️ Seasoned HEAVY
🥓 Wrapped each piece in bacon
🥒 Topped them w a spicy pickle slice

Smoked until that bacon got crispy, then glazed everything with the Heath Riles Hot Honey Peach at the end for that sweet heat finish 😮‍💨🔥

Every bite hits you with smoky, spicy, sweet, salty and tangy all at once. Straight up addicting 💨🔥

💡 PRO TIP:
Brine your chicken thighs overnight in pickle juice before seasoning. That extra flavor and tenderness is unreal 🤯🥒

Ingredients:
• Chicken thighs
• Bacon
• Spicy pickles
• Heath Riles Honey Chipotle Rub
• Heath Riles Hot Honey Peach Glaze

This might be one of the best backyard bites I’ve made all year

Level up your bbq game w some Heath Riles BBQ products! Link in bio! 🤝

05/25/2026

🔥 CRAWFISH CHEDDAR BAY BALLS 🔥🦞

These might be one of the craziest things I’ve thrown on the smoker 🤤

Crispy outside… creamy cheesy crawfish center… then brushed in that legendary Cheddar Bay butter 😮‍💨

INGREDIENTS 👇
🧈 1 box Red Lobster Cheddar Bay Biscuit Mix
🧀 8 oz cream cheese
🧀 8 oz shredded cheddar
🌶️ 4 oz shredded pepper jack
🦞 1 lb crawfish tails
🔥 Your favorite BBQ rub

Mix everything together, roll into balls and smoke at 275° until golden brown and set 🔥

Then brush heavy with:
🧈 Melted butter
✨ The seasoning packet that came with the biscuit mix

GAME CHANGER 🤌

💡 Pro Tip:
Use parchment paper instead of a wire rack. The cheese can melt through the rack and make a mess.

And if the balls flatten while cooking… no stress. Let them cool about 15 minutes and reshape them while they’re still warm 👊

Serve with remoulade and thank me later 😮‍💨🔥🦞

05/22/2026

🥩🔥 REVERSE SEARED TOMAHAWK 🔥🥩

Reverse seared a tomahawk and this thing came out absolutely PERFECT 😮‍💨🤌🏼

Juicy edge to edge, insane crust, and that cowboy butter finish took it completely over the top. Memorial Day weekend NEEDS one of these on the smoker 🇺🇸🔥

🛒 What I Used

* Tomahawk ribeye 🥩
* Mr Papou’s olive oil 🫒
* Heath Riles Cajun Creole Garlic Butter Rub
* Black pepper
* Parsley 🌿
* Garlic 🧄
* Kinder’s Cowboy Butter Seasoning
* Crushed red pepper 🌶️
* Butter 🧈

⸻

👨🏼‍🍳 Directions

1. Binder was the finest olive oil from Mr Papou’s 🫒
2. Season heavy with:

* Heath Riles Cajun Creole Garlic Butter Rub
* black pepper

3. Smoke at 225°F until the internal hit 110°F 🔥
4. Make your compound butter:

* softened butter
* parsley
* garlic
* Kinder’s Cowboy Butter seasoning
* crushed red pepper

5. Sear 60 seconds per side over blazing hot heat until that crust forms 😮‍💨🔥
6. Let the steak rest in the butter for 10 minutes while it melts all over every inch of that tomahawk 🤌🏼

⸻

This might be one of the best steaks I’ve ever made.
Everyone needs to reverse sear a tomahawk at least once this Memorial Day weekend 🇺🇸🥩🔥

05/21/2026

🌶️🔥 BRISKET JALAPEÑO POPPERS 🔥🌶️

Leftover brisket might honestly be BETTER than fresh brisket for these… these things were absolutely ridiculous 🤌🏼🥓

Creamy, smoky, cheesy, sweet heat with crispy bacon wrapped around every bite. This is the kind of BBQ appetizer that disappears before you even sit down. 😮‍💨

🛒 Ingredients

* 12 jalapeños, sliced in half lengthwise 🌶️
* 12 oz shredded white sharp cheddar 🧀
* 16 oz cream cheese
* 3/4 lb chopped leftover brisket 🥩
* Heath Riles Sweet BBQ Rub
* Bacon 🥓
* Heath Riles Honey Rub 🍯

🔥 Glaze

* 3 parts Heath Riles Sweet BBQ Sauce
* 1 part cherry apple habanero glaze 🍒🔥

⸻

👨🏼‍🍳 Directions

1. Slice your jalapeños in half lengthwise and remove the seeds/core. 🌶️
2. In a bowl mix:

* cream cheese
* shredded cheddar
* chopped brisket
* generous shake of Heath Riles Sweet BBQ Rub

3. Stuff each jalapeño until overloaded 😮‍💨
4. Wrap each one in bacon and hit the outside with Heath Riles Honey Rub. 🥓🍯
5. Smoke at 275°F until the bacon gets crispy and beautiful.
6. Mix your glaze:

* 3 parts sweet BBQ sauce
* 1 part cherry apple habanero glaze

7. Once the bacon crisps up, glaze them and let them tack up until sticky perfection. 🔥
8. Let cool for 15 minutes if you’ve got self control… I didn’t. 😂

⸻

Sweet. Smoky. Spicy. Cheesy. Crispy.
These were a straight up 10/10 appetizer. 🔥🤌🏼

05/18/2026

Something Big is Coming.

05.20.2026

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