we love bbq-ing.  especially when the weather is so nice like it is right now.  i don’t know what is going on in az right now but i like it.  we try to spend as much time outside as we can before it really starts to heat up.  if you’ve been over for a bbq then you know ivan really is the best.  he is constantly getting asked if he has a restaurant and why not?  i asked him to share a bbq recipe and some tips he has learned along the way.


prepare your meat the night before so it has time to marinade.

you can use whatever seasoning or spices you like. he typically does a wet rub on the meat.

wet rub recipe:

apple cider vinegar

olive oil

brown sugar

garlic salt

montreal steak seasoning

apple cider vinegar

olive oil


cocoa (dash)

tony chachere’s original creole seasoning

coat the meat with oil and vinegar then add the dry ingredients on all sides.  place in a bag, remove as much air from the bag as you can.  store overnight in the fridge.

in the morning he will start up the smoker.  he prefers to use a mix of mesquite and pecan wood, mostly pecan.  he smokes the meat for 3-4 hours at around 225, then places it in a deep pan and covers with foil and bakes it in the oven at 270 for another 3-4 hours depending on how tender you want it.


a few of his favorite cuts of meat are


cross rib roast- for shredded beef



pork shoulder- for pulled pork sandwiches

st. louis ribs

and of course his amazing bbq sauce completes the meat.  i couldn’t get him to share the recipe,  but come on over and grab a jar.  he’s always willing to make extra.




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