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The Wood Pellet Smoker and Grill Cookbook

In Book Reviews, Reviews by Mike StinesLeave a Comment

I recently received a copy of “The Wood Pellet Smoker and Grill Cookbook” from Ulysses Press. Written by California resident Peter Jautaikis, pitmaster of, the illustrated 180 page hard cover book has a bevy of recipes – appetizers, poultry, red meat, pork, seafood, “extras” and brines and rubs. A lot of the recipes are classic barbecue and grilling fare – ATBs, bacon-wrapped asparagus, spatchcocked chicken, brisket and ribs – but the book includes some non-traditional and interesting recipes as well.

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Alabama-style White BBQ Sauce

In BBQ - Grilling - Smoking, Recipes by Mike StinesLeave a Comment

White BBQ sauce is unique… there are no tomatoes in the sauce. It’s a mayonnaise-based sauce, made tangy with the addition of vinegar, horseradish and mustard. Offered in most every BBQ restaurant in North Alabama, the sauce is eaten with everything from French fries to chicken and ribs. The unique, tangy flavor is the perfect complement to just about everything. Without the Internet, it would be pretty much unheard of outside of North Alabama.

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Rib Sauces

In BBQ - Grilling - Smoking, Recipes, Ribs by Mike StinesLeave a Comment

No matter how you cook your ribs – in a smoker, an oven or slow-cooker – a great barbecue sauce can accentuate the flavor. The best sauces for ribs tend to be thick and sticky so they hold to the ribs. Remember that any sauce that contains sugars (like tomatoes do) will burn at temperatures above 265 degrees F. If you are cooking at temperatures above this, wait until the ribs are cooked before applying the sauce. This will prevent burning so you can avoid blackened ribs.