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Smoke-a-Holics!

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We're in Ft. Worth with Smoke-A-Holics!

Derrick and Joe cook up Rib Tips and Collard Greens!

 

Enjoy and let's goooo!

Rib Tips!

Derrick diveS deep with Joe -- Enjoy!

How to Make Rib Tips, the Smoke-A-Holics Way!

How to Make Rib Tips, the Smoke-A-Holics Way!

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Collard Greens!

Derrick diveS deep with Joe -- Enjoy!

How to Make Collard Greens, the Smoke-A-Holics Way!

How to Make Collard Greens, the Smoke-A-Holics Way!

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Want More Smoke-a-Holics?
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More Videos?

We've pulled together a Smoke-a-Holics playlist. Enjoy!

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

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

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

10:31
Play Video
BBQ INTERVIEW - Derrick Walker - Smoke-A-Holics BBQ - Fort Worth, Texas

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

47:38
Play Video
CommUnity Frontline Business Network featuring "SMOKE A HOLIC BBQ"

CommUnity Frontline Business Network featuring "SMOKE A HOLIC BBQ"

02:36
Play Video
One of Dallas top 50 Smoke-A-Holics

One of Dallas top 50 Smoke-A-Holics

22:21
Play Video

Meet The Master

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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

RECIPES

Rib Tips
(or “Brakes” or “Texas Tips!”)

INGREDIENTS
  • re-Cut Rib Tips (or buy Spare Ribs and cut on your own!); 8-9 lbs in the cook here

  • Smoke-A-Holics BBQ Rub

  • Smoke-A-Holics Original Red BBQ Sauce

  • Spritz: 50/50 apple cider vinegar, apple juice

  • Gear: gloves, tray for seasoning, spritz/spray bottle, knives (need supplies? Check out our gear page!)

Instructions (Cook Time: 5 Hours)
  1. Trim down your silver skin around your rib tips (extra fat, extra skin)

  2. Smother your rib tips in Smoke-A-Holics All Purpose Rub

  3. Place into smoker at 265 degrees for 4.5-5 hours (unwrapped!)

  4. Mid-Range of the pit is recommended, spritz every 1-1.5 hours

  5. View and turn as you go, looking for that mahogany color

  6. 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.

  7. Plate up! Cover in Smoke-A-Holics Red BBQ Sauce

SoutherN Collard Greens

INGREDIENTS
  • 4 bunches of collards stems removed, cut, and washed

  • 1 smoked turkey leg cooked and deboned

  • 1 large yellow onion lg dice

  • 1 lg green bell pepper lg dice

  • 5 garlic cloves minced

  • 1 tbsp crushed red pepper flakes

  • 2 quarts of chicken stock

  • 1/2 cup white vinegar

  • 1/2 cup granulated sugar

  • 2 tbsp kosher salt

  • 2 tbsp course black pepper

  • 2 tbsp garlic powder

  • 2 tbsp onion powder

  • 1/3 cup of cajun seasoning

  • Smoke-A-Holics BBQ Rub (mix to preference with Cajun Seasoning)

  • 1/4 cup of vegetable oil

Instructions
  1. Wash and chop your collards. Your preference on pulling off stems or keeping in. Up to you! Derrick leaves it in.

  2. Prepare your Potlicker!

    • In a stock pot over medium heat add vegetable oil and sauté bell pepper and onion until tender.

    • Add garlic and crushed red pepper, and sauté for 30 more seconds.

    • Add turkey meat, stock, and all seasonings, sugar and vinegar and bring to a boil.

  3. Drop the greens into the pot, on top of your Potlicker concoction!

  4. Bring the Potlicker and greens mixed back to a boil together.

  5. Drop to medium heat and cover pot. Cook for 1.5-2 hours at medium heat on the stove.

  6. You want tender with some crunch. You don’t want mushy!

  7. Serve, and always good to pour some leftover Potlicker on top!

  8. Great with cornbread!

Thank You TO our Partners:

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Lone Star, The National Beer of Texas, Backyard BBQ, Grilling
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NOMAD Grills, Backyard BBQ, Grilling
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Tumbleweed Texstyles, Backyard BBQ, Grilling
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