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.
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!
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!
Not that I would ever waste 3 perfectly good beers on a marinade, rather, that number refers to the few cold ones I plan to crack while this butt smokes low and slow at 225 degrees for the next 8 to 10 hours, depending on size of course…. (usually 2 to 2 ½ hours per pound)
Trucker Tom’s Pro Tip: Utilize the space in your smoker, you don’t want to smoke just 1 lonely pork butt, smoke 2, or 3, invite over some friends, maybe do a rack or two of ribs, don’t waste the space!
Trucker Tom’s Pro Tip: Hit up your local favorite pizza joint and buy a ball of raw pizza dough from them, most will gladly sell it to you.