Nov 112019

Cold weather (59°!!) hits central Florida tomorrow, so tonight was the perfect time to make one of our favorite dishes, brisket stew. This was some fantastic Australian Wagyu A+9 brisket from The Butcher Shoppe in Pensacola FL. I usually have a couple pounds left over after each contest and that’s what I used here. Nothing fancy, super easy, quick, and tasty.


  • 2lbs cubed brisket and au jus
  • Beef stock + 16oz water
  • 1 bag coin/crinkle cut carrots – missed the picture
  • 4 red skin potatoes, chunked
  • 2 cans corn, drained
  • large can of Glory green beans + half the liquid
  • 1 can fire roasted diced tomatoes
  • 1/4 c Swamp Boys Original BBQ Sauce
  • 1/4 c Swamp Boys Bootleg Red BBQ Sauce
  • Kosher salt and fresh pepper to taste

Start the potatoes and carrots simmering in the broth and water for about 10 minutes. Add everything else, return to simmer for 10 minutes. Serve it up and get comfortable.



  • make it tastier by grilling or roasting your own whole carrots, potatoes, corn on the cob, and fresh green beans. Then chunk, dice and slice.
  • The Swamp Boys Original and Bootleg sauces bring a fantastic flavor and complexity to the stew
 Posted by at 8:34 pm
Jan 182016

We are going through a cold snap here in Florida, and by cold I mean 30’s at night and 50’s during the day. Serious cold. When the temps get like this, thoughts of comfort food come to mind. I had a bag of leftover 1st place brisket from the Zephyrhills contest, so brisket and vegetable stew seemed like a great choice. I do the cooking at our house and I like to keep things simple, fast, fresh, and flavorful. This recipe totally incorporates those characteristics.

Fresh From Florida vegetables and brisket

Fresh From Florida vegetables and leftover brisket

2lbs brisket leftovers, cut into chunks
1 bag of fresh carrot sticks
1 bag of fresh green beans
3 large red skin potatoes
3-4 Tbs beef base
3-4 Tbs cornstarch
1/2 cup + Swamp Boys Original Sauce


Hearty, healthy, thick, comfort food for a chilly night





Wash the potatoes, pierce with fork, and microwave 6 minutes or until almost tender, turning once. Then cut into bite sized chunks.
Cut the carrot sticks and green beans into thirds, steam for 4-5 minutes or until almost tender.
In a large pot add a quart of water, the beef base, and any au jus you saved from the brisket. Bring to a gentle boil, and incorporate the cornstarch and stir to thicken. Boil 1-2 minutes more. Reduce heat to medium, add carrots and green beans, stir for a minute or so, fold in the potatoes and stir gently so you don’t break them up. After a couple of more minutes add in the meat and Swamp Boys Original sauce and gently simmer another 4-5 minutes. Remember you are just warming the meat, not cooking it. Taste for seasoning and make adjustments. For a more robust flavor, substitute Swamp Boys Bootleg Red Sauce for Original. I like to add some BPS Dessert Gold and Everglades Seasoning. Enjoy!

Less than a half hour for homemade beef and vegetable stew!

Less than a half hour for homemade beef and vegetable stew!

 Posted by at 10:00 pm
Nov 032013

If you’ve never had a BBQ “fatty” you don’t know what you’re missing. It’s a fairly simple concoction that has breakfast sausage for the base, and to that you can add most anything to make it your own. Here’s how I made mine…

1 lb Jimmy Dean Regular sausage
1 lb Jimmy Dean Hot sausage
1 lb Hormel Black Label Maple bacon
1 lb deli sliced pepper jack cheese
Swamp Boys Original Rub
Swamp Boys BBQ Sauce
wax paper

Divide the regular and hot sausage chubs in half. Blend a half of each to make 2 new chubs, mix well.
On a sheet of wax paper press out one chub into a rectangle, 6-8″ wide and 16-18″ long, about 1/4″ thick.
Season the meat with Swamp Boys Original Rub.
Lay 4-5 slices of pepper jack cheese end to end so they cover from one end to the other of the sausage. There should be an inch or two of meat showing on the edges. See image:

Meat and cheese layout

Starting at one end peel the meat away from the wax paper and gently begin rolling it into a log (fatty) being sure to keep it firmly together so there are no gaps or air pockets. Do the same with the other chub and the remainder of the the cheese.
Season the outside of each fatty with more Swamp Boys rub.
Using half the bacon create a weaved mat and lay it over the fatty, tucking the edges under the bottom. Season the fatties again with more rub.

Fatties ready for the smoker.
*The original post had an unlabeled bottle of rub in the picture. I’ve patched in a labeled bottle*

Smoke the fatties at 325-350° to an internal temperature of 165°, about 90 minutes or so. All smokers are different, start checking the temp at 60 minutes.

The last 5-10 minutes  brush on Swamp Boys BBQ Sauce (coming here soon!) or your favorite. Put them back in the smoker to set the sauce.

I just glazed one when they were at 155°, left the other one plain.

I just glazed one when they were at 155°, left the other one plain.

When finished let the fatties rest for about 10 minutes before slicing. If you skip this part the hot cheese will run out and you’ll miss out on the goodness.

Unsauced and sauced. They ended up all getting Swamp Sauced!

Unsauced and sauced. They ended up all getting Swamp Sauced!









The great thing with fatties is you can wrap just about anything up inside them that you want. Mushrooms, onions, green peppers, hash browns, scrambled eggs, a layer of bbq sauce or syrup, you decide. If the food you’re putting on the inside is usually served cooked, cook it before hand. Let it cool before wrapping. The bacon wrap is optional, but is it really? Have fun making fatties!

 Posted by at 10:06 pm
Aug 202011

We were fortunate to see our friends Henry and Linda while in Dillard and Franklin again this year. They are great Swamp Boys supporters and all around nice folks. We typically will give them some of our BBQ after the contest, and in turn they give us some of their fresh caught, flash frozen wild Alaskan salmon. It goes without saying that I’m getting the better part of the deal. He gave me a beautiful fillet this year that I did on the grill with Dizzy Pig’s salmon recipe, and it was delicious. Thank you Henry and Linda.

 Posted by at 3:28 pm