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BBQueCan Roasted potatoes: Dill Ranch Ingredients   5 to 6 Medium potatoes of choice. (cubed/cut)  1 tablespoon Ranch dressing mix  1 tablespoons dill weed   1 teaspoon garlic powder   1 teaspoon lemon-pepper seasoning   2 teaspoon favorite BBQ Rub.  1/2 cup Olive oil Directions   Place cubed/cut potatoes in a large bowl.  Combine the remaining ingredients in a separate bowl.  Drizzle mixed ingredients over potatoes and toss or stir to coat evenly.  Let marinade for at least an hour or up to 24hrs.  Transfer into your BBQueCan about 80% full.  BBQ, Smoke or roast at 325 to 350 degrees for about...

Smoked Gold Fish Crackers: Hickory Ranch Ingredients   22 ounces cheddar cheese goldfish crackers   1 ounce ranch dressing mix   3 teaspoons dill weed   1⁄2 teaspoon garlic powder   1⁄2 teaspoon lemon-pepper seasoning   3 tablespoons GSR BBQ Rub, Foothills, Timberline or Summit Peak                                                                                                                ...

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2 LBS Ground beef   3/4 cup Old-fashioned Oatmeal (dry)                                                                             3/4 Cup chopped onion 2 Jalapeño chopped small 2 Eggs 2 Tbsp Catchup or favorite BBQ sauce 2 Tbsp Yellow Mustard 1 Tbsp BBQ rub (beef or pork) Salt and Pepper to taste. Optional:  To individual taste Minced Garlic Red Pepper   Mix All ingredient in large bowl by hand, spray BBQueCan...

BACON CURE RECIPE 12 lbs. pork shoulder or pork bellies (skin removed) 4 oz Country Brown Cure* 1 cup brown sugar 2 tsp allspice (optional ginger) 2 Tbsp cracked black pepper 2 tsp garlic powder 2 tsp onion powder 2 tsp cayenne pepper 1 Tbsp Kosher or sea salt (optional 2–3 Tbsp salt) Mix all ingredients thoroughly in a bowl. If brown sugar has clumps, break them up. Spread dry cure mix liberally on all exposed meat. Place in Ziploc bag and in fridge for 7–10 days and turn daily. The meat will “sweat” as moisture is drawn out. This...