Smokepointq

01/05/2026

The Cookout Ep. 5: Cajun Smoked Turkey Legs + Alabama White Sauce

Louisiana heat meets Alabama tang. We're talkin' bold seasoning, sweet smoke, and that cool, creamy white sauce drip. Let's go.

Here's the play:
• Rub 'em down with olive oil
• Season heavy with Cajun + Creole

• Smoke indirect at 275°F over maple, cherry, and oak
• Pull at 180-185°F for fall-off-the-bone magic
• Serve hot with chilled Alabama white sauce
Alabama White Sauce (mix & chill 1 hr):
• 1 cup mayo
• ¼ cup apple cider vinegar
1 tbsp lemon juice
1 tbsp horseradish
1 tbsp Dijon or yellow mustard
1 tsp salt
1 tsp black pepper
½ tsp garlic powder
• ½ tsp onion powder
¼ tsp cayenne (optional)
1 tsp sugar (optional)

Tag someone who needs to level up their turkey game.
Save it for your next weekend smoke session.

01/04/2026

The Cookout Ep. 4: Garlic-Butter Grilled Cheese Dog

Two comfort-food legends, mashed together and drenched in butter. Let's go.

Here's the play:
• Score the dog so those butter pockets hit every bite
• Butter bath: Melt ½ cup butter + 3 minced garlic cloves, herbs if you're fancy-brush dogs all over
• Grill indirect at 400 °F, roll 'em every couple minutes until blistered & juicy (= 8 min)
• Buns: Paint the insides with that same garlic butter, toast cut-side down till golden
• Cheese crust: Throw a handful of shredded cheddar/Jack on the hot griddle, then press buns on top
• Assemble: Drop the dog in, spoon on more garlic butter
• Optional dunk: Serve extra garlic butter on the side for reckless dipping

Shoutout to for the recipe inspo!

01/04/2026

The Cookout Ep. 3: Smoked Bologna Sandwich

This ain't your childhood lunch meat. We're smoking a 3 Ib bologna chub low and slow until it's bursting with bark and flavor.

Here's the play:
- Score the chub
- Binder: French's mustard
- Rub: Rolling Bones Perpetual Pork
- Smoke at 250°F for 2.5 hrs, rotating every 45 min
- Glaze in the last 30 min with Lane's BBQ Kinda Sweet
- Rest, slice thick, slap it on white bread with mayo & sharp cheddar

Serve it cold or throw it on the griddle to crisp it up. Either way, this sandwich is smoked bologna redemption.

01/04/2026

The Cookout Ep. 2: Smoked Cherry Chipotle Chicken

Sticky, smoky leg quarters kissed with that bold cherry-chipotle glaze.

Here's the play:
Season with Lawry's, black pepper, and smoked paprika.

Smoke at 275°F over cherry wood or oak blend.

Glaze = cherry preserves, chipotle, adobo, ACV, brown sugar,
W Sauce.
Brush at 155°F. Let it ride to 175°F.
Glaze tacks up. Skin's got that snap.
Rest. Glaze again. Serve.

Juicy. Sweet heat. Guaranteed crowd favorite

Tag someone who loves smoked chicken.
Save this for your next weekend smoke.

01/03/2026

How many of these would you smash?

01/03/2026

Pass or Fail?

01/03/2026

You like your ribs dry or dripping in sauce?

01/03/2026

Tallow Honey Butter

01/03/2026

01/03/2026

Where my duck breast lovers at?

01/02/2026

Someone will have something to say about the cook on this steak but one thing is for sure… the flavor was top tier!

01/02/2026

This pasta is packed with flavor!