Ingredients:

• 1/2 cup dry white wine
• 1/2 cup Bbq Stu’s Pa. Gold
• 3 tbsp. Old Bay seasoning
• 1 tbsp. Kosher or Sea Salt
• 1  1-lb. boneless salmon
• 1 1/2 cups dried bread crumbs
• 3 tbsp. unsalted butter, melted
• 4 scallions, finely chopped
• 1 small yellow onion, finely chopped
• 2 eggs, beaten
• Juice of 1 lemon
• Canola oil for frying

Directions:

1. If using fresh salmon (skip to Step 3 if using canned):
   In a 10″ skillet, combine 2 cups water, wine (per ingredient list), 2 Tbsp Old Bay, and 1 Tbsp salt. Bring to a boil over high heat.
2. Add the salmon, turn off the heat, cover, and let it poach in the hot liquid for 10 minutes. Lift the salmon out with a metal spatula, set skin side up on a plate, and let cool. It should still be rare in the center. Peel off and discard the skin.
3. Flake the salmon into small pieces and place in a large bowl.
4. Add the remaining Old Bay and salt, bread crumbs, butter, PA Gold, scallions, onions, eggs, and lemon juice. Stir just until combined. Refrigerate 30 minutes.
5. Scoop the mixture into a 1/3-cup measuring cup, gently pack, unmold, and press into a 2″-wide patty. Set on a parchment-lined baking sheet. Repeat to make 12 patties. Chill at least 1 hour or overnight.
6. Pour oil into a 12″ cast-iron skillet to a 1/2″ depth. Heat over medium-high to 325°F.
7. Using a metal spatula, gently lower half the patties into the oil. Fry, turning once, until golden brown, about 5 minutes total. Transfer to a paper-towel-lined plate. Repeat with remaining patties.

Ingredients:

• 1 1/2 oz. Vodka
• 5 oz. Clamato Juice
• 3 oz. Bbq Stu’s Steel City Blast Furnace xxtra hot
• 2oz. Beef Stock
• celery (optional)
• 1 dash Celery Salt
• 1 wedge Lime
• 1 dash Pepper, black
• 1tsp. Horseradish
• 2 splashes Lea and Perrins Sauce

Directions:

1. Run a lime wedge around the rim of a tall glass, then dip the rim in celery salt to coat.
2. Fill the glass two-thirds with ice.
3. Add vodka, Clamato, BBQ Stu’s sauce, beef stock, and prepared horseradish.
4. Add a splash of Lea & Perrins (Worcestershire) sauce; season with a dash of celery salt and black pepper.
5. Stir well to chill and combine.
6. Garnish with a lime wedge and a celery stalk. Serve immediately.

Ingredients:

• 1/2 cup Mayonnaise
• 1/2 cup Bbq Stu’s Pa. Gold

Directions:

Blend until smooth and serve with fresh cut fries. 

Ingredients:

• 1 (14-16 oz) can butter beans
• 1 (14-16 oz) can of pinto or
• kidney beans — drained
• 1 large onion diced
• 1 1/2 cups Bbq Stu’s Bbq Sauce
• 4 ounces Bacon — crumbled crisp
• 1 (14-16 oz) can Pork & beans
• 1 (14-16 oz) can chili (optional)
• 1 bell pepper — diced
• 1/3 cup Brown sugar
• 1/3 cup molasses
• 1/2 cup crushed pineapple or can of apple pie filling

Directions:

1. Combine all ingredients except the bacon in a large pot or Dutch oven (or slow cooker). Stir to mix.
2. Bring to a gentle boil over medium-high heat and cook 15 minutes, stirring every few minutes.
3. Reduce to a simmer and cook at least 2 hours, stirring occasionally so the mixture doesn’t scorch.
4. Before serving, crumble the cooked bacon over the beans (stir in or leave on top).
5. Serve warm—and don’t forget to invite the BBQ Stu’s Grilling Team to keep it tailgate ready.

Ingredients:

• 2 Slabs Pork  Ribs
• 1/2 cup Bbq Stu’s Pennsylvania Gold or mustard
• 3 tsps Kosher salt
• 2 tsp course pepper
• 1/4 cup minced garlic
• BBQ STU’S Pennsylvania Gold SAUCE

Directions:

1. Prep the ribs: Cut racks into 3–4-bone sections. Brush the meat side with a thin layer of mustard.
2. Season: Sprinkle the meat side with salt, pepper, and garlic.
3. Set up the grill: Create two-zone medium heat (heat on one side, no heat on the other).
4. Cook indirect: Place ribs bone-side down on the cool side (indirect heat). Close the lid and cook 2½–3 hours. Resist opening the grill.
5. Sauce: Brush with BBQ Stu’s and continue cooking 20–30 minutes (still indirect, lid closed) until the glaze is set and sticky.
6. Finish: Rest 5–10 minutes, then slice between bones.
7. Serve: Plate with a smile—and watch the Steeler game.

Ingredients:

• 1 Pork Butt
• 1 tablespoon kosher or sea salt
• 4 tbls granulated garlic
• 1 can fruit cocktail
• 1/4 cup cider vinegar
• 1 bottle of Bbq Stu’s (your choice)
• Handfull of woodchips for smoke flavor if using propane

Directions:

1. Make a smoke pouch: Wrap wood chips in heavy-duty foil and poke several holes on top for smoke to escape.
2. Set up the grill (two-zone): Turn one burner to medium; leave the others off. Place the foil pouch over the lit burner.
3. Smoke the pork: Put the pork butt on the unlit side (indirect heat). Close the lid and cook 2 hours.
4. Preheat oven: Set to 375°F.
5. Finish in the oven: Transfer pork to a covered roasting pan and roast 2–3 hours at 375°F, until very tender.
6. Rest: Remove from oven, keep covered, and rest 30 minutes.
7. Trim & chop: Uncover, scrape off and discard the fat cap, keeping the pan juices. Chop pork into small pieces.
8. Season & sauce: Sprinkle with salt, garlic, and vinegar. Add BBQ Stu’s and the fruit cocktail; mix to coat evenly.
9. Hold warm & serve: Keep in a warming device until serving. Enjoy the best pulled pork made.