Many BBQ Teams are borderline clandestine about there techniques and recipes!  At TYWBBQ, we believe in sharing the wealth.  Honestly, none of us have invented any wheels of late...but we are constantly improving our wheel "borrowing" techniques!  Below are some detailed write-ups and pics of entries that have scored us calls and top tens at various competitions on the east coast.  Use them and improve upon them if you like.  Make sure to drop us a line if you do and tell us how it went!






1-2 lbs Shrimp ( Large)

1 package bacon

Lump Crab Meat

Salt, Pepper , Garlic salt

1 lemon

Adobo seasoning

Mix the lump crab meat with some salt, pepper and fresh squeezed lemon juice

Butterfly the shrimp and stuff with the crab meat mixture (This can be a little messy so have some patience)

Wrap each shrimp with a full piece of bacon and secure with 2 toothpicks.

Sprinkle some of the Adobo seasoning onto each piece.

Cook over direct heat but try to keep the heat as low as possible. I like to let the coals burn down for a while before putting these on the grill

Grill over direct heat for 15-20 minutes so the bacon is done.

Remove and enjoy






Peppers: Red, Green, Yellow, Hot (1 of each)
Cheese: Pepper Jack/ Mozzarella Combo
Sour Cream
1 Onion
Pork Rub
Bacon: 1 lbs
1 lbs Jimmy Dean Breakfast Sausage (Hot or Mild)

Chop peppers and onions into small bits.

Place sausage into a ziploc bag and roll flat.  
Slice bag open and place flat sausage onto foil.

Coat the sausage evenly with sour cream. 
Add peppers and onions to middle of the sausage.  Add a few slices of your cheeses and sprinkle on Pork Rub.   

Roll up the sausage into a nice tight cylinder.

Make a weave out of your strips of bacon and coat with more rub.  Roll the cylinder up in the weave and seal the ends with more bacon.

Coat the fatty with brown sugar and place in the smoker for 1 hour at 215 degrees.  Flip and smoke for an additional 2 hours at 215. Slice and enjoy!






3-6 Racks of St. Louis cut Spare Ribs


Dizzy Dust

Dizzy Swamp Venom

13 Secret Herbs + Spices


1/2 cup of prepared yellow mustard

1/4 cup of cider vinegar

5 tablespoons of brown sugar (dark)

1/2 teaspoon of paprika

1/2 teaspoon of Worstershire sauce

1/2 teaspoon white pepper

1/2 teaspoon of cayenne pepper

1/4 teaspoon of black pepper.

Remove membrane from ribs and trim large fat deposits.

Trim edges of ribs to form a rectangle.  You are looking for uniformity for each rib.  Take this into account when purchasing the racks!

Coat ribs with mustard and apply dry rub mixture.  Light coating is key for this step.  Foil and refrigerate overnight.

Throw ribs on smoker for 2 hours @ 250 degrees.

Remove ribs coat with brown sugar liberally.  Re-rub ribs with dry rub mix.  Return to smoker for 2 more hours spritzing with apple cider every half hour.

At hour 4 begin to baste ribs with SC sauce.  Baste liberally (dripping) at 4 hours and 4.5 hours.

Remove ribs after 5-5.5 hours and foil.  Allow to rest for half hour before cutting.  Turn ribs upside down to cut.  Apply final sauce polish in the turn-in box.





Here in the Northeast Tell You What BBQ participates in New England Barbecue Society competitions. In August of 2011, TYWBBQ finished 4th place in APPLE DESSERT at the Hudson Valley Ribfest.

Let me clarify, this is NOT a ‘smoked’ dessert. For competition purposes, we must use a ‘non-propane cooker’. We use our BACKWOODS PARTY for this fabulous dessert.

You CERTAINLY CAN (and I have) cook this in a traditional oven. I must give PROPS to my girl PAULA DEAN for this idea. Paula and I have something in common…we both love fried food and BUTTAH’!!

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

2 (8-ounce) packages cream cheese, softened

1/2 cup sugar – plus 2 tblspoons

2 large eggs

1 teaspoon vanilla extract

4apples – peeled and cored and sliced – to form
a circle - we use PAULA REDS (Granny Smith work well) – cut three together and then place one aside for finishing sauce

1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

butter pat

Cinnamon sugar (You can easily make your own –1/4cup white sugar -with 1.5 tablespoon

cinnamon - The kids LOVE IT with French toast!)

Approx. 2 tablespoons Maple syrup


1 cup heavy cream

1/4 cup sugar

1 teaspoon vanilla

Use a LARGE stainless bowl that is PRE-CHILLED
Preheat ‘oven’ to 350 degrees F. Again, we use a Backwoods Party – bring the Party up to 350* -- without a water pan – DO NOT add ‘smoke wood’ – let all the coals fully burn and settle at temperature

Combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake approx. 15 minutes or until lightly browned.

In a fairly large bowl, beat cream cheese with 1/2 cup sugar using an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

Combine apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Bake 30 minutes, or until filling is set. You will see it firm up. Remove from ‘oven’. Let cool for at least an hour (refrigerate if possible). Do not cut yet.


Place a flat tray on top of cheesecake pan

FLIP THEM OVER and place on counter – peel FOIL OFF bottom of cheesecake and FLIP AGAIN to upright You are now ready to cut and plate.


Finishing – In a saucepan heat a pat of butter and cinnamon sugar – place the 4 apple slices flat in pan – heat both sides of apple and add maple syrup until warm.

POUR SWEET APPLE GOODNESS over cheesecake top with a HEALTHY DOLLOP (make that a BIG SCOOP) of whipped cream!!!

Try not to eat ALL OF THE DESSERT!!!