Tom has been working at New Belgium since 2016 and is a backyard-BBQ fanatic. His passion for cooking started at a young age with a Greek mother who owned her own restaurant. Now, he uses that knowledge to craft BBQ recipes using charcoal, gas and the smoker. As the Truck Fleet Coordinator in Asheville, Tom has plenty of time on the road to think about creative new ways to grill and smoke delicious meats.
We're bringing you some of Tom's simple recipes and smoking techniques using New Belgium BBQ sauces, so you can experience the deliciousness for yourself.
Beef or pork ribs
Get your smoker up to 225 degrees, put a pan of water on the bottom rack, and soak your hickory wood chips for at least 30 minutes.
Rub your ribs with a store-bought BBQ rub.
Toss the ribs on the racks of your smoker and throw in handfuls of wood chips every 30 min for the first couple of hours.
Use the following process: smoke the ribs for the 3 hours, then remove and wrap them in foil, put them back on the smoker for 2 hours, then unwrap them and put them back on the smoker for 1 hour.
During the last hour you can leave them naked or feel free to brush them with sauce.
Trucker Tom’s Pro Tips: Why smoke just one type of meat: you have plenty of room for beef and pork ribs on there, don’t waste the space. My favorite store-bought BBQ rub is Memphis pit BBQ rub (found in the spice aisle). Make sure to crack open a cold one once you start smoking the ribs, and I prefer the 1554 sauce on these guys!
Start by pre-heating your grill, get it up to 400 degrees.
Use your meat of choice.
Cut up some yellow/sweet onion, zucchini, a yellow squash and grab some baby portabellas (leave these whole).
Toss everything in a bowl and season.
Alternate and put a good variety of items on each skewer.
After the grill is good and pre-heated, turn it down to medium, and put your skewered deliciousness on the grill, be sure to rotate them often so they don’t burn.
Trucker Tom’s Pro Tip: Cut all meats and veggies to roughly the same size so it cooks evenly. If using wooden skewers, be sure to soak those in water for 30min to an hour. Use a couple of different meats, maybe cut up a chicken breast and a sirloin of NY strip (my favorite). When seasoning, I use Worcester sauce, a hefty sprinkle of Montreal Steak seasoning and a splash of olive oil. Crack open a cold one to enjoy while you supervise the cooking and once your meats are thoroughly cooked, your vegetables should be ready too. Serve these up with some BBQ sauce to dip them in and enjoy!