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Rib Tips!
Derrick diveS deep with Joe -- Enjoy!

How to Make Rib Tips, the Smoke-A-Holics Way!
Collard Greens!
Derrick diveS deep with Joe -- Enjoy!

How to Make Collard Greens, the Smoke-A-Holics Way!
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Smoke-A-Holics BBQ, a Texas Monthly Top 50 BBQ Joint


Smoke-A-Holics BBQ, a Texas Monthly Top 50 BBQ Joint

BBQ INTERVIEW - Derrick Walker - Smoke-A-Holics BBQ - Fort Worth, Texas

CommUnity Frontline Business Network featuring "SMOKE A HOLIC BBQ"

One of Dallas top 50 Smoke-A-Holics
Meet The Master

Derrick Walker
Pitmaster, Owner
GET TO KNOW Smoke-a-Holics
"We in Texas and it’s hot! It’s hotter than two virgins on a honeymoon right now!"
– Derrick Walker, Owner at Smoke-A-Holics
Hometown: Ft. Worth, TX
Founded: 2006
Website: smoke-a-holicsbbq.com
Smoke-a-holics in the news:
RECIPES
Rib Tips
(or “Brakes” or “Texas Tips!”)
INGREDIENTS
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re-Cut Rib Tips (or buy Spare Ribs and cut on your own!); 8-9 lbs in the cook here
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Spritz: 50/50 apple cider vinegar, apple juice
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Gear: gloves, tray for seasoning, spritz/spray bottle, knives (need supplies? Check out our gear page!)
Instructions (Cook Time: 5 Hours)
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Trim down your silver skin around your rib tips (extra fat, extra skin)
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Smother your rib tips in Smoke-A-Holics All Purpose Rub
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Place into smoker at 265 degrees for 4.5-5 hours (unwrapped!)
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Mid-Range of the pit is recommended, spritz every 1-1.5 hours
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View and turn as you go, looking for that mahogany color
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Trimming! TEXAS style: Cut the bone side off first (pull meat and trim if there’s enough!), then slice thin! Mid-West style: chop thicker! That’s it.
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Plate up! Cover in Smoke-A-Holics Red BBQ Sauce
SoutherN Collard Greens
INGREDIENTS
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4 bunches of collards stems removed, cut, and washed
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1 smoked turkey leg cooked and deboned
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1 large yellow onion lg dice
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1 lg green bell pepper lg dice
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5 garlic cloves minced
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1 tbsp crushed red pepper flakes
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2 quarts of chicken stock
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1/2 cup white vinegar
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1/2 cup granulated sugar
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2 tbsp kosher salt
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2 tbsp course black pepper
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2 tbsp garlic powder
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2 tbsp onion powder
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1/3 cup of cajun seasoning
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Smoke-A-Holics BBQ Rub (mix to preference with Cajun Seasoning)
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1/4 cup of vegetable oil
Instructions
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Wash and chop your collards. Your preference on pulling off stems or keeping in. Up to you! Derrick leaves it in.
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Prepare your Potlicker!
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In a stock pot over medium heat add vegetable oil and sauté bell pepper and onion until tender.
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Add garlic and crushed red pepper, and sauté for 30 more seconds.
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Add turkey meat, stock, and all seasonings, sugar and vinegar and bring to a boil.
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Drop the greens into the pot, on top of your Potlicker concoction!
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Bring the Potlicker and greens mixed back to a boil together.
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Drop to medium heat and cover pot. Cook for 1.5-2 hours at medium heat on the stove.
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You want tender with some crunch. You don’t want mushy!
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Serve, and always good to pour some leftover Potlicker on top!
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Great with cornbread!