Ingredients:  
1 3-5 LB    Beef Rib Eye Roast
2 TB          Worchestershire Sauce
2 TB          Black Pepper  
1 TB          Kosher Salt
1 tsp         Ground Thyme
1 tsp         Garlic Powder
1/2 tsp      Onion Powder 

Combine the dry ingredients. Rub the Worchestershire sauce over all surfaces of the roast, then apply the rub. for a 6-10 lb roast, double all ingredients. Place the roast in a preheated oven, fat side up, on  rack in a shallow roasting pan. Do not cover or add water. Insert a meat thermometer in the thickest part of the roast, not touching bone or fat. Remove the roast from the oven when the termometer reaches the desired doneness (see chart below.) Let stand tented with foil for 15 minutes before carving. Roast temperature will rise 5-10 degrees while standing.

Beef Rib Roast 3-5 lb in 325 degree oven, remove when meat temperature reaches: 135 degrees F (med-rare) 24-32 min per lb (less time per pound for larger roasts). 150 degrees F (medium) 28-36  minutes per lb. 

Serves 8-10

Recipe By: Nelson Colwell, Pitmaster of Old Dominion Smokehouse Championship BBQ Team

Ingredients:  
1EA            Sugar Cured Smoked Ham
1 C             Light Brown Sugar
1/2 tsp      Pumpkin Pie Spice
1/4 tsp      Ground Cloves
1 tsp          Salt
                   Pineapple Slices and Cherries to Garnish
 
Mix the dry ingredients together and rub all surfaces of the ham to coat well. Bake in an 300 degree oven in roasting pan approx 20 minutes per pound until the ham reaches an interal temperature of 137 degrees. Approx one hour before the ham is done, remove from the oven, decorate with the fruit and top with additional brown sugar mixture.

Recipe By: Nelson Colwell, Pitmaster of Old Dominion Smokehouse Championship BBQ Team

Ingredients    
1 Ea        Pork Tenderloin
3 TB        Honey
              
For the Marinade
1/4C          Olive Oil
1/4C          Lemon Juice
1/2 tsp      Garlic Powder
1/2 tsp      Onion Powder
1/2 tsp      Black Pepper
1 tsp         Salt
 
To prepare the marinade, add all ingredients in a bowl and whisk to combine. Gently rise the tenderloin in running water and trim any excess silverskin. Add marinade and tenderloin to large zip-top bag and store in refrigerator overnight to marinade.
 
Heat grill to medium heat, and grill the tenderloin on all sides until an instant read thermometer inserted into the thickest part of the meat reads 155 degrees. Remove from the grill, and lightly glaze with warmed honey. Allow the tenderloin to rest 10 minutes, loosely covered in foil until ready to slice. 
 

Serves 2-4

Recipe By: Nelson Colwell, Pitmaster of Old Dominion Smokehouse Championship BBQ Team

Ingredients:  
1 Rack     BBQ Beef Back Ribs (approx 7 bones)
1 TB          Vegetable Oil
                 Bad Byron's Butt Rub
                 Your favorite BBQ Sauce
  
Cut the rack into individual bones, and rub each with a small amount of oil, and moderately season with Butt Rub. Place the ribs into a zip top bag and allow to marinate at least an hour, (overnight is best). Place the bones into a roasting rack, suspended over a rimmed sheet pan or roasting tray, and cover tightly with foil. Cook in a 225 degree oven for 3 1/2 hours. Remove the foil, base with your favorite bbq sauce and cook uncovered at 400 degrees for an additional 20-30 minutes or until the sauce has set and the ribs have a good color.

Serves 4-6

Recipe By: Nelson Colwell, Pitmaster of Old Dominion Smokehouse Championship BBQ Team

Ingredients:  
6-8 LB         Boneless Beef Chuck Roast
2 TB            Worcestershire Sauce
1 1/2 tsp   Seasoned Salt
2 tsp          Coarse Black Pepper
1 cup         Beef Broth
                   BBQ Sauce 
 
Coat the roast with the Worcestershire sauce, salt and pepper. Wrap in plastic and allow to marinade in the refrigerator at least an hour (overnight is best)

Preheat your BBQ smoker to 300 degrees (if cooking in the oven, use a metal rack suspended over a roasting pan. Place the roast in the smoker and cook 4 hours over hardwood smoke. 
 
Place the roast in a small metal pan, add the beef broth and cover tightly with foil. Return to the smoker an additional 2-3 hours until the internal temperature reaches 205 degrees. Remove from the smoker, shred, and serve with your favorite bbq sauce.

Serves 10-16 

Recipe By: Nelson Colwell, Pitmaster of Old Dominion Smokehouse Championship BBQ Team

Ingredients: 
1 Rack          St. Louis Cut Pork Spare Ribs (membrane removed)
3 TB              Bone Suckin BBQ Rub (available at Central Meats, your  
                     choice, hot or mild)
                      (Or your favorite Beef Rub)
1/2C              Bone Suckin' BBQ Sauce
2 TB             Apple Juice (or water)
2 TB             Vegetable Oil
 
Procedure:   

(Note: While the best tasting ribs are done on a bbq smoker, you can still make great ribs in the oven. Simply place a roasting rack over a pan to catch the juices, and cook your ribs on the rack!)

Rinse the ribs well under cold running tap water and pat dry with paper towels. Coat the ribs in vegetable oil and then apply the rub liberally to all surfaces of the ribs. Wrap tightly in plastic wrap and allow to marinate in the refrigerator for several hours.
 
Preheat your smoker or oven to 250 degrees. (If you are using a bbq smoker, it is important to try to maintain a stable 250 degrees during the entire cooking process. Also add several hickory wood chunks to your firebox for smoke flavor for the first 2 hours of the cooking.) Place the ribs on the cooking grate/rack, meat side up and allow to cook for 3 hours.
 
Remove the ribs from the smoker/oven, and wrap tightly in two layers of heavy duty aluminum foil, along with the apple juice. Return to the smoker/oven and cook 2 more hours.
 
Gently remove the foil packet from the oven, and open gently, being careful of escaping steam. The ribs will be very tender at this point, so work with them carefully to prevent then rack from breaking. Brush a liberal coating of BBQ Sauce on both sides, and return to the smoker/oven. Cook an additional 30 minutes, then recoat the top with more sauce, then cooking a final 30 minutes. If you prefer some char on your ribs, you can transfer them to a hot grill for or turn on your oven's broiler for several minutes. 
 
Remove the ribs gently and place on a cutting board, covering loosely with aluminum foil. Allow the ribs to rest for 10 minutes before cutting apart and serving with more sauce.

Serves 2-3

Recipe By: Nelson Colwell, Pitmaster of Old Dominion Smokehouse Championship BBQ Team

Ingredients: 
2 (2-3lb)       Beef Tri-Tip Roast
3 TB              Plowboys Bovine Bold Beef Rub (available at Central Meats)
                      (Or your favorite Beef Rub)
2 TB             Melted Butter

Procedure:    
Coat the meat well in the beef rub, seal in a zip top bag and marinate in the refrigerator at least 1 hour or up to 24 hours. 
 
If you are using a gas grill, preheat it to very hot. If you are using a charcoal grill, mound the coals to one side to create one hot zone and one cool zone.

Grill the tri-tip over very high heat for approx 5-7 minutes per side until it develops a nice color and crust. If you are using a gas grill turn off all of your burners except for one on low, and place the roast as far from that burner as possible. If you are using a charcol gril, move the the tri-tip to your cool zone. Baste the tri-tip well in melted butter. Continue to cook until an instant read thermometer inserted into the middle of the thickest part reads 130-135 degrees for medium rare, approx 20-45 minutes, flipping every 5 minutes. Remove from the grill and allow to rest on a dinner plate covered in foil for 15 minutes prior to slicing. Slice thinly across the grain and serve.

Serves 3-4

Recipe By: Nelson Colwell, Pitmaster of Old Dominion Smokehouse Championship BBQ Team

Ingredients: 
1 (7-10lb)       Bone-In Pork Boston Butt Shoulder Roast
4 TB                A.C. Leggs Barbecue Seasoning & Rub 
                        (available at Central Meats)
1 pkg             Charlie Mill's Famous Carolina BBQ Sauce Mix
1 gal              Apple Cider Vinegar

Procedure:
Under cold running water, gently rinse the pork roast and pat dry with paper towels. Sprinkle all sides of the brisket with the BBQ seasoning, gently patting the spices into the surface to be sure they adhere. Wrap the roast tightly in plastic wrap and refrigerate to marinade at least one hour but overnight is best.

Meanwhile, prepare the BBQ sauce, by pouring out approx 3/4 C of vinegar from the bottle and adding the sauce mix to the remaining vinegar. Shake well to combine. This sauce gets better as it ages so for the best flavor, make at least a day ahead.  
Preheat your bbq smoker to 250 degrees per the manufacturer's instructions. Place the pork on the smoker, with the fat side down and close the lid. Add two golf-ball sized chunks of hickory wood to the firebox. Keep the smoker at a constant 250 degrees, avoiding opening the lid. When the wood chunks burn out, add one more, and repeat until you have used at total of 6 chunks. 
 
After 8 hours of cooking, remove the pork from the smoker, flip to the lean side down and tightly wrap in two layers of wide, heavy duty aluminum foil, adding 2-3 tablespoons of the prepared vinegar bbq sauce to the foil. Return the pork to the smoker and continue to cook an additional 2-4 hours until an instant-read thermometer inserted through the top of the foil into the center of the meat reads 190 degrees. Remove the pork from the smoker and place the entire wrapped brisket into a clean dry cooler, and allow to rest 2 hours.
 
Remove the pork from the cooler and gently unwrap the foil, transferring the pork to a clean cutting board and discarding reserving any juices that have accumulated in the foil. Carefully remove and discard any large deposits of fat, and finely mince the bbq.

Serve the BBQ with the Carolina BBQ sauce and your favorite cole slaw.

Serves 12+

Recipe By: Nelson Colwell, Pitmaster of Old Dominion Smokehouse Championship BBQ Team

Ingredients (Steak): 
2-3 Lbs           Sirloin Tip Roast (or your favorite steak), cut into golf-ball-
                       sized chunks
1-2 TB            Slap Ya Mama Original Cajun Seasoning

Ingredients (Grits): 
2TB                Butter
1/2                 Medium Onion (Finely Chopped)
1 EA              Poblano Chili Pepper (Seeded & Finely Chopped)
3 Cloves        Garlic (Minced)
1C                  Quick Cooking Grits
3 1/2C            Milk 
1 tsp              Slap Ya Mama Original Cajun Seasoning
1 tsp              Salt
8oz                Shredded Cheese - Cheddar or your favorite  

Procedure:
To Prepare the Beef, toss the steak chunks in the cajun seasoning, refrigerate and allow to marinate at least 1 hour (overnight is best). When ready to grill, thread the steak onto stainless steel or bamboo skewers and grill to your desired doneness.

To Prepare the grits, saute the onion, poblano pepper and garlic with the butter in a medium saucepan over medium-high heat until cooked through and the onions begin to brown. Add the remainder of the ingredients, except the cheese and stir well to combine. Bring to a boil, then reduce heat to medium low. Cover the pan, and approximately 5 minutes or until the grits are cooked, stirring occasionally. Turn off the heat, add the cheese and stir to combine.

Serve the steak chunks over a bed of grits and garnish with extra Cajun Seasoning.

Serves 4 

Recipe By: Nelson Colwell, Pitmaster of Old Dominion Smokehouse Championship BBQ Team

Ingredients: 
1                    9-14 lb Whole Beef Brisket
1/4-1/2 C        Lotta Bull Red Dirt Championship Seasoning
 
Procedure:  
Remove the brisket from the plastic package and gently rinse under cold water. Pat the brisket dry with paper towels and place, fat side down on a cutting board. With a sharp fillet knife, carefully remove any extraneous fat from the lean side of the brisket. Flip the brisket over and coat the back and sides liberally with the Seasoning rub, and allow to sit 15 minutes. Flip the brisket to the lean side, and coat again liberally with the seasoning rub. Allow brisket to rest 15 more minutes.

Preheat your bbq smoker to 250 degrees per the manufacturer's instructions. Place the brisket on the smoker, with the fat side down and close the lid. Add two golf-ball sized chunks of hickory wood to the firebox. Keep the smoker at a constant 250 degrees, avoiding opening the lid. When the wood chunks burn out, add one more, and repeat until you have used at total of 6 chunks. 
 
After 8 hours of cooking, remove the brisket from the smoker, flip to the lean side down and tightly wrap in two layers of wide, heavy duty aluminum foil. Return the brisket to the smoker and continue to cook an additional 1-3 hours until an instant-read thermometer inserted through the top of the foil into the center of the meat reads 195 degrees. Remove the brisket from the smoker and place the entire wrapped brisket into a clean dry cooler, and allow to rest 1 hour.
 
Remove the brisket from the cooler and gently unwrap the foil, transferring the brisket to a clean cutting board and reserving any juices that have accumulated in the foil. 
 
Slice the brisket against the grain, top with reserved juices and serve with your favorite barbecue sauce.

Serves 12-20

Recipe By: Nelson Colwell, Pitmaster of Old Dominion Smokehouse Championship BBQ Team