Barbecue, Barbeque, BBQ, Bar-BQ...

Call it what you want. Barbecue, barbeque, bbq, que, barbq, bar-bq, bar-b-q, barbie, barby, smoking, grilling, roasting, ritual burning of meat, whatever. At Hot Smoke BBQ the emphasis is on indirect grilling and hot smoking in a charcoal or wood fired barbecue smoker or kettle grill. Discover our plain and simple barbeque method and easy barbecue recipes which make grilling whole chicken - or rather: hot smoking whole chicken - really very easy!

Check out our Thanksgiving turkey, a barbecue pork leg roast, make your own super barbecue roast beef, or how about a savory smoked leg of lamb?

Hot smoked trout or salmon. Cooking your own smoked ham. Smoking guinea fowl. Smoking whole turkey - without burning or drying. You can do it! Easily.

Oh, and don't forget the spare ribs:

While your meat is slowly smoking for a few hours, you have time to read the newspaper or a book. Put on some nice music, mix a cool drink, make a few easy tapas or other small bites. Time for some R&R with your friends!

Just follow our plain and simple smoking techniques, try our easy barbecue recipes, and surprise friends and family - and yourself - with the original and savory taste of freshly smoked meat.

Indirect grilling + hot smoking = safe + savory!

With smokey regards,

Juancho

NEW on the Hot Smoke Website:

These West Texas Country Beans are a spicy sidedish that will go very well with any American barbecue or chuckwagon dinner.
Try them beans - they're easy and delicious! ;o)

Try this North Carolina pulled pork recipe and discover how simplicity can lead to excellence.
And that hunk of meat will give you something to talk about (or to ;o) while sipping your beer!

This traditional North Carolina BBQ sauce is intended to be served with North Carolina Pulled Pork. While amazingly simple, this hot and sour mix has the power to raise the dead...

This easy North Carolina Coleslaw recipe combines amazingly well with North Carolina Pulled Pork. And - in the absence of mayonaise or eggs - this slaw is safer for outdoor parties.

Hot Smoke BBQ Classics

This Nasi Goreng Kampung is a Malaysian Fried Rice Recipe which goes along very well with Asian barbeque like grilled satay, barbecue chicken or smoked spareribs.

By letting these pork ribs smoke slowly for a couple of hours the meat becomes real soft and makes for a delicious combination with the crispy texture of the honey mustard crust.

This spices mix for barbecue pork is the result of trying something else for five or six times in a row until we were satisfied with the result.
      Discover that sweet-spicy-crispy crust!

This traditional and very savory Venezuelan Black Beans Recipe is a perfect companion for almost any Western style barbecue main course.

For a typical Venezuelan taste, we first marinate these tender chicken thighs in a fragrant adobo, then grill them cowboy style until they are a nice and tender golden brown.

An adobo is a spicy Latin marinade, mostly on the basis of freshly squeezed lemon or orange juice. We use this adobo recipe for marinating pork and to make Chicken Maracucho.

By marking the open, close and middle positions of the bottom vent holes of your Weber Gold barbecue you obtain better temperature control during hot smoking.

Like many Surinam people, my friend Eddy is a natural born cook. And he loves to grill! This Surinam Losie Foroe recipe (grilled chicken) is one of his favourites.

Double Vinegar Bath for Chicken or Other Meat

My friend Eddy washes his bbq chicken in water and vinegar. He's got a point:
The vinegar will clean, desinfect and tenderize the meat, and will allow the dry rub or marinade to penetrate better and deeper into the meat, thus improving taste and texture.

You will discover that this satay recipe is easy to make, and the result is beautiful fragrant grilled beef on a stick. And then there is the spicy satay sauce!

This beef marinade recipe is Juancho's own interpretation of the marinade used for the Korean barbeque beef named "Bool Kogi". We use it to make a nice and easy satay.

We're not sure if the name "Korean Satay sauce" is really appropriate, but this Korean Bool Kogi inspired satay sauce is really easy to prepare and is absolutely delicious!

This Malaysian Rice Dish is a wonderful companion for your Asian barbecue like grilled satay or roasted Oriental chicken.

While I just love that whisp of fragrant Hot Smoke curling up from my barbecue, it's not the only kind of Hot Smoke that I'm really very fond of...
New: Pontiac Parisienne Convertible

By indirect grilling it is possible to cook a whole pork leg to perfection. You can do this even in your small and simple kettle grill. The result is 14 pounds of barbecue smoked whole porkleg, which tastes fantastic, and looks quite spectacular!

Hot Smoke BBQ Special: A Smoker's Diary - Whole Pork Leg

To make Roast Beef in your kettle grill is really quite easy. The combination of indirect grilling and hot smoking enables you to slow roast this whole Ribeye (or Cube Roll) to perfection without charring the outside.

By adding herbs and spices we can make our barbecue cooking taste better. Herbs and spices can also help us to add a particular theme to a barbecue dinner or barbecue party. Chinese, for example. Or the Old West Chuckwagon!

Try this hot smoked trout recipe and discover that you can easily barbecue trout or any other whole fish on your Weber bbq without the skin sticking to the grill or the fish falling apart.

Hot smoking lamb meat is easier than you thought. This easy lamb barbecue does not take too long, and the result is a beautiful piece of really spicy and juicy smoked lamb.

This particular barbeque curry recipe, in which Thyme and Rosemary are combined with Cardamom, Cloves and Allspice, is especially suitable to flavour bbq lamb.

By butterflying a leg of lamb you get a thinner piece of meat which will shorten cooking time by a factor 2 or more. You will also increase the effectiveness of a marinade or dry rub.

The Brazos Beef Rub recipe is quite easy to make: salt and pepper, and a hint of Tex-Mex: garlic, paprika, rosemary and cummin.
While it was designed for beef, it is also great on lamb or mutton!

The Margarita is one of the most popular cocktails worldwide. And with its delicate balance of sweet, sour, bitter and salt, it is perfect to prepare the palate for barbeque fish.

This robust barbecue salad recipe includes a balanced corn tomato cucumber combination and can be prepared a couple of hours in advance of the party.

Barbecue leftovers are a blessing!
The mutilated body of that cannibalized barbecue grilled chicken is the start of a beautiful pulled chicken salad.

The Singapore Spare Ribs recipe that we use here at Hot Smoke BBQ is our own interpretation of the flavours and aromas of the Malay and Chinese streets of Singapore.

After a dive into this lovely Singapore Marinade, your grilled chicken, smoked leg of lamb or barbecue pork will have that unforgettable and irresistable Oriental flavour!

After brushing a couple of times with this Singapore Glazing Sauce your barbecue chicken, grilled lamp chops or hot smoked pork will have a beautiful deep shiny skin.

We first marinated these baby back ribs overnight in a Chinese / Cantonese Cha Siu marinade After 3 hours of smoking we started to apply the Cha Siu Glazing until they looked bright red and shining!

Chinese Pork or Cantonese Barbecued Pork is also known as Cha Siu, Cha Sui, Cha Siew, Char Siu, Char Sui, Char Siew, Tsja Siew, Shao Siu, and a few more name variations - all meaning the same.

Cha Siu is also named Shao Sui, Cha Siew, Tsja Siu, Char Siew, Tsja Siew, and a few more spelling variations. After a few applications of this Cantonese mop sauce your barbecue pork will look deep red and shining.

We first marinated these hocks for a few hours in a Chinese Char Siew Marinade, and during smoking we applied several thick layers of our Soy Honey Glazing until these Chinese barbecue pork hocks looked bright red and shining!

This Soy Honey Glazing Recipe is intended for Chinese barbecue. After a few applications of this mop sauce your barbecue chicken or Cantonese pork will look nice and shining.

Porkside is the ideal cut of meat for a winter barbecue. Sliced on dark bread, this hot smoked porkside is an excellent companion for a rich pea soup or a savory bean soup.

Hot Smoke BBQ Special: A Smoker's Diary - Glazed Porkside

Brining and hot smoking is a perfect combination. I recently developed this spicy brine and tried it on a couple of cuts of porkside, and everybody really liked the results.

This beer honey mustard glazing is ideal when you want a nice and shining finish on your barbecue meat. On top of that, it will add a wonderful malty and sweet flavour as well!

These barbecue pork shanks first had a spicy-sweet mustard dry rub rubbed in, and were then hot smoked for three hours on charcoal briquettes and chunks of oak.

Hot Smoke BBQ Special: A Smoker's Diary - Pork Shanks

The name of this yellow dry rub recipe refers to Amarillo, the town in the Texas Panhandle, along the famous Route 66. Cowboy country, and a very good place for barbecue beef!

We got this Indonesian Sweet and Sour Pork Recipe from the Indonesian mother-in-law of a friend, who always makes it in a saucepan, more like a stew. We adapted the recipe and changed it to Barbecue Babi Pangang.

I love the Indonesian sweet and sour roast pork dish called Babi Panggang and I love pork spare ribs. That's how this recipe came into being. Babi Panggang is quite easy to make on the barbecue and it is absolutely delicious.

I got this Indonesian Sweet and Sour Marinade recipe from the Indonesian mother-in-law of a friend. You can use it to make a delicious Indonesian Sweet and Sour Pork or Chicken!

I got this Indonesian Sweet and Sour Sauce recipe from the Indonesian mother-in-law of a friend. You can use it for Indonesian Sweet and Sour Pork and Chicken.

After marinating your meat in the Indonesian Sweet and Sour Marinade, don't throw away the marinade - it's the best barbecue sauce you ever tasted! Collect the leftover liquid, onion, garlic and ginger in a saucepan and bring it to the boil a couple of times to sterilize.

These "low and slow" hot smoked and glazed Oriental Veal Ribs are spicey sweet and smokey. Even if veal ribs are much leaner than pork ribs, and even if I cook them until they "fall off the bone", these slow food ribs will still remain very juicy.

This soft and creamy white gravy with tarragon combines particularly well with the subtle taste of pork, veal and poultry, for example Hot Smoke BBQ's Brined and Smoked Turkey.

When on a Saturday in June the whole chickens were sold out we entered into a new era. With Juanita's Smoked Chicken Legs we were heading for a long hot summer!

Mint gives this colorful, easy and healthy lettuce corn tomato cucumber salad a surprisingly refreshing taste. This garden salad can be served with all kinds of barbecue meat!

Just imagine you have to scrape your chicken from the highway after it's been hit by a couple of 18-wheelers and a white delivery van...
Pure Barbecue Magic !!!

This great pasta salad can be served with all kinds of barbecue, but can also be eaten as a vegetarian main course accompanied by bread and your favourite white wine.

Barbecue grilled chicken at its best. You should always buy the best chicken you can, but after hot smoking and indirect grilling even the cheapest chicken will taste fantastic!

In Surinam this pork roast is called Losie Agoe Metie. My friend Edgar traditionally makes it on Christmas Eve. Everybody who comes around has to taste it.   And Brada! - you'd better believe me - it tastes góód!

Once you have tried these smoke-grilled potatoes, you won't be able to resist making them every time you see some spare space on the grate...

These hot smoked stuffed potatoes take some time in preparation, but they taste great.

In addition to great taste, they also look wonderful on your barbecue plate.

This salad is pretty robust and can be prepared a couple of hours in advance. It combines absolutely great with any meat from your barbecue.

This spicy red coleslaw with pieces of apple combines very well with the robust taste of smoked meat like grilled chicken or barbecue spare ribs.

Surprise friend and foe with a true American taste. This rub is suitable for all kinds of meat, but is especially tasty on chicken and Guinea fowl.

"Juancho's Mustard Rub" is not just a tasty pork spare ribs dry rub, it also works very well on grilled chicken, Guinea fowl or barbecue lamb!

And as you might have thought, this mustard rub combines very well with Juancho's Honey Mustard Glazing.

This honey-mustard glazing will leave a nice and shining finish on your bbq meat.

And in addition to good looks: nice extra taste and flavour as well!

Freshly made guacamole is not only very tasty indeed, it is also very nutricious, full of vitamins, and contains lots of fiber. My wife Juanita loves fresh guacamole, and she makes it quite often!

For a Mexican barbecue party, this classic salsa is an absolute must. My wife Juanita loves the Mexican cuisine, and this healthy tomato salsa is one of her favourites.

Keep Smokin' !