Ingredients:

• 2 Swift NY Strip Steaks
• 1 lb tiger shrimp (approx. 8-10 shrimp)
• 1 Tbsp kosher salt
• 1 Tbsp black pepper
• 1 Tbsp garlic powder
• 1 small lemon
• 1 Tbsp chopped parsley
• 2 Tbsp Cajun seasoning

Directions:

1. Remove the steaks from the packaging and pat them dry. Let the steaks come up to room temperature by leaving on your countertop for 45-60 minutes.
2. Mix the salt, pepper, garlic powder and season the steaks on all sides, making sure to get the edges.
3. For the shrimp, make sure they are deveined and cleaned, and the shell is removed.
4. Toss the shrimp in the Cajun seasoning, making sure they are coated evenly.
5. Warm up your grill to 450°F and grill the steaks directly over the heat source. Flip every minute to ensure an even cook and pull when the internal temperature is 125°F for medium rare or 135°F for medium, approx. 6-8 minutes.
6. Remove the steaks, cover loosely with foil and let them rest at room temperature.
7. While the steaks are resting, place the shrimp on the grill and cook for 1 minute per side. Remove when the shrimp are opaque, and the tails have turned red.
8. Plate the shrimp on your cutting board, topping with the chopped parsley and giving them a squeeze of fresh lemon juice.
9. Slice the steaks into even slices and plate alongside the shrimp.
10. Enjoy!

Ingredients

Spareribs:

• 1 Package Swift St. Louis Style Spareribs

Honey habanero glaze:

• 2 roasted habaneros
• 1/2 C ketchup
• 1/2 C honey
• 2 Tbsp Worcestershire sauce
• 1 tsp salt
• 2 Tbsp mustard
• 1/4 C apple cider vinegar
• 1 lemon sliced
• 1/2 C brown sugar

Directions

Spareribs:

1. Turn grill temp to 275°F
2. After 2.5 hours, wrap your ribs in foil and add honey to the foil.
3. Place back on grill wrapped for 1.5 hours
4. Remove ribs and check how done they are by picking them up with your tongs. If they have a nice bend and meat starts to crack, they are done; if not, place back on grill for an additional 20-30 min.
5. Once you unwrap them, place back on grill.
6. Add your honey habanero glaze and let sit for 10 min. After 10 min, coat them again and leave for 5 min.
7. Remove ribs, let rest for 10 min, then slice and serve.

Habanero Glaze:

1. Combine all ingredients and let simmer for 30 min on low heat; constantly stir.
2. Once you see the sauce reduce by half, it’s done.

Ingredients:

• 4 Swift Pork Loin Chops (thin, boneless, 1/4 to 1/2 -inch thick)
• 1 package of Swift Double Smoked Thick Cut Bacon
• 8 Cocktail Buns
• 4 Hamburger Buns
• 2 Tbsp Butter
• Salt, to taste
• Black Pepper, to taste
• 4 Tbsp Steak Sauce

Directions:

1. Slice buns in half horizontally. If desired, toast or warm through. Spread cut sides of buns with butter.
2. In a large skillet, cook bacon over medium heat for 1 minute or until there is enough bacon fat released to coat the bottom of the pan, stirring occasionally. Push bacon to side of the skillet and add the chops. Sprinkle chops with salt and pepper. Cook chops for 3 to 10 minutes or until lightly browned and internal temperature on a thermometer reads between 145°F (medium rare) and 160°F (medium), turning once halfway through.
3. Remove chops and bacon, draining bacon on paper towels and resting chops for a minimum of 3 minutes.
4. For cocktail buns, cut each chop in half so you have 8 pieces. Place chops in buns. Top chops with steak sauce and bacon strips. These bacon-infused sandwiches are ideal for tailgating and cocktail parties.

Ingredients:

• 1 Swift Pork Shoulder Butt
• 1 C of BBQ Seasoning applied liberally on the Pork Shoulder
• 1/2 C Dried Chilies
• 1 C Anatto Paste
• 1/2 Onion (sliced in rings)
• 1 C Diced Roma Tomatoes

Low Carb Ingredients:

• Low Carb Tortillas
• 1/8 C Chihuahua Cheese
• 2 Tbsp Diced Onions
• 1 Tbsp Crushed Cilantro

Directions:

1. Smoke the pork shoulder at 275º F until it reaches an internal temp of 165º F.
2. Wrap pork shoulder in butcher paper and place back on the smoker until it reaches an internal temp of 205º F.
3. Allow pork shoulder to rest 30 minutes before removing shoulder bone and shredded meat by hand.

Birria Sauce:

1. In a slow cooker, combine the following ingredients: dried chilies, annatto paste, onion, Roma tomatoes, and spices.
2. Allow to simmer for 4-6 hours.

Low Carb Taco Assembly 

1. Heat griddle or cast iron pan to medium high heat.
2. Dip low carb tortilla into birria sauce.
3. Place tortilla onto griddle.
4. As tortilla is cooking, place Swift pulled pork, chihuahua cheese, diced onions, and crushed cilantro onto tortilla.
5. Form taco and flip until both sides of taco are crispy.
6. Dip the taco in the birria sauce again and enjoy!

Ingredients:

• 1 Swift NY Strip Steak
• Jalapeños (to taste)
• Green onion (to taste)

For the Hollandaise:

• 3 egg yolks
• 1 Tbsp lemon juice
• 1 tsp salt
• 1/4 tsp cayenne pepper
• 1 package of English Muffins (Justin uses keto-friendly ones)

For the English Muffin:

• 1 egg
• 1 Tbsp butter
• 1 Tbsp coconut flour
• 2 Tbsp almond flour
• 1/2 tsp baking powder
• 1/4 tsp Spiceology Purple Haze

Directions:

1. Reverse sear your NY Strip Steak, which means you first smoke your steak, usually around 180°F, and then sear it over high heat. Justin smoked his steak at 180°F to an internal temp of 115°F before removing it from the smoker and cranking up the heat. When the grill grates were nice and hot (550°F+), it is placed directly over high heat sear to give the strip steak a great crust.
2. With this approach, you can perfectly cook the internal temperature to your liking (for Justin that’s 132 degrees coming off the grill) while also getting a great sear.
3. While you’re cooking your NY strip, render down the fat by dicing all the trimmings as finely as possible and placing them in the smoker or oven at low heat to render.
4. When your steak is ready to sear, turn up the heat or transfer the fat to a pan to finish rendering. Combine rendered fat with butter for a total of 110g of total fat/melted butter.
5. For the Hollandaise, in a blender, blend 3 egg yolks for 30-45 seconds. Once egg yolks appear creamy, add 1 Tbsp lemon juice, 1 tsp salt, and 1/4 tsp cayenne pepper.
6. Slowly drizzle the butter and fat mixture into the blender on a medium-low speed setting. Let blend until combined and everything looks creamy.
7. For the English Muffin, mix 1 egg, 1 Tbsp butter, melted, 1 Tbsp coconut flour, 2 Tbsp almond flour, 1/2 tsp baking powder and1/4 tsp Spiceology Purple Haze seasoning.
8. Combine dry ingredients in a bowl, then mix in the egg and melted butter. Pour into a 4-inch ramekin and microwave for 90 seconds.
9. Split open and toast as you would an English muffin with some butter on both sides.
10. Build by stacking the English muffin, sliced steak, jalapeño, poached egg, and Hollandaise.
11. Garnish with green onion. Serve!

Ingredients:

• 1 Swift Pork Tenderloin
• 1 Pound of Swift Double Smoked Applewood Thick Cut Bacon
• Honey Dijon Mustard (to taste)
• Your favorite BBQ Sauce (to taste)

Directions:

1. Start by bringing your grill/smoker to 450°F.
2. Cut the Swift Pork Tenderloin into thin strips, lengthwise.
3. Brush one side of the pork tenderloin with the Dijon mustard. Then place the sliced tenderloin on a slice of bacon and roll, making sure the bacon is on the outside of the roll. Secure with wooden or metal skewers.
4. Once all of the pinwheels are skewered, place them on the grill and close the lid.
5. Grill for approximately 15 minutes, then flip and brush your favorite BBQ sauce. Josh used Traeger’s Apricot BBQ sauce.
6. Close the lid and continue to cook until the pork is cooked thoroughly, the bacon is crispy and the sauce has caramelized, about 15-20 minutes.
7. Make sure to check out the center of the pinwheels is hitting 145°F internally.
8. Once done, remove from the grill, allow to rest for 5-minutes and enjoy.

Ingredients:

• 2 packages of Swift Pork Backribs
• 1 C of your favorite BBQ sauce
• 1/4 C apple preserves
• 1/4 C raspberry preserves
• 1/4 C brown sugar
• 1/4 C grenadine
• 1 Tbsp honey
• 1 can of cherry cola (for spritzing)
• Yellow mustard (for binder)
• BBQ rub

Directions:

1. Remove ribs from packaging and pat dry with paper towels. Don’t waste your time looking for the membrane to remove, because Swift Pork Backribs come packaged with the membrane removed.
2. Use a thin layer of yellow mustard as a binder and season the ribs with your favorite BBQ rub,or keep it simple with salt and pepper.
3. Set your smoker to 225°F. Once preheated, place your ribs in the smoker. Let the ribs smoke for 2.5 hours, then begin to spritz them every 30-45 minutes with cherry cola for the rest of the cook.
4. At the 5-hour mark, Merrick’s baby backs were sitting around 200°F internal temperature. The meat around the bones was pulled back about 1/4 inch, another indicator that these ribs were done.
5. When you feel your ribs are getting close to being done, begin to prepare your Candy Apple Glaze. In a saucepan, mix 1 cup of your favorite BBQ sauce, 1/4 C of apple preserves, 1/4 C of raspberry preserves, 1/4 C of brown sugar, 1 Tbsp of honey, and 1/4 C of grenadine.
6. Stir on low heat until all ingredients are blended together and you are left with your delicious candy apple red rib glaze!
7. Baste your ribs with the candy apple glaze and let the glaze set for approximately 20 minutes.
8. After 20 more minutes on the smoker at 225°F, the ribs were 203°F internal temperature and the sticky red glaze was perfectly set!
9. Remove your candy apple ribs from the smoker and enjoy!

Ingredients:

• 2 packages of Swift Pork Tenderloins
• 2 Tbsp BBQ seasoning
• 1/4 C ketchup
• 1/4 C hot sauce
• 1/4 C honey
• 1 tbsp Worchester
• 2 Tbsp apple cider vinegar
• 2 Tbsp brown sugar

Directions:

1. Remove the pork tenderloins from the packaging and pat them dry.
2. Season on all sides with the BBQ seasoning.
3. Heat up the grill to medium/high heat and place the pork tenderloins directly on the grate over the charcoal.
4. Grill and turn the pork tenderloins every 2-3 minutes to ensure an even cook.
5. While the pork is on the grill, combine the remaining ingredients in a small saucepan and simmer over low heat for 10 minutes.
6. When the pork reaches 140ºF internal temperature, brush on the honey BBQ sauce.
7. Pull the pork from the grill when it reaches 145ºF and rest 10-15 minutes.
8. Slice and enjoy!

Ingredients:

• 1 Swift Beef Brisket Flat
• Salt to taste
• Pepper to taste
• 1/2 Stick of butter
• 1 1/2 C of your favorite BBQ Sauce

Directions:

1. Set smoker temp at 275ºF and season the brisket with salt and black pepper.
2. Place in smoker until 175ºF internal temperature, then place the brisket in a foil pan and cover for 2 hours.
3. Remove the brisket and let it rest for 30 minutes before cubing it up.
4. Cube the beef brisket flat, place it back on the foil pan and add 1/2 stick of butter and about 1 1/2 C of BBQ sauce, place back on smoker for an additional hour.
5. After one hour remove the foil and leave burnt ends in the smoker for an additional 10 minutes.
6. Then remove them and add toothpicks for easy eating.