Championship Recipes from Jim Quessenberry, Ph.B.
35+ years of competition BBQ, now in your kitchen. From the pages of Quess: The Arkansas Trav'ler.
The Pitmaster's Kitchen
A basting marinade Jim Quessenberry used for championship BBQ — perfect for brushing onto ribs, pork, and chicken during the final stages of cooking. A ketchup-and-vinegar base with brown sugar, Worcestershire, and spices.
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A real BBQ rub recipe from a championship pitmaster's kitchen — the ratios, the ingredients that matter, and how to adapt the same base for pork, chicken, and beef.
Read the Recipe The grand-prize-winning prime rib recipe from the 1985 Irish Cup Invitational Barbecue Festival — Jim Quessenberry's championship technique for a perfect standing rib roast.
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A hearty Dutch oven BBQ stew made with chuck beef, Imperial porter beer, and Sauce Beautiful — the perfect cold-weather meal with a smoky malt finish.
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Half the price of a ribeye, all the flavor — smoke and sear chuckeye steaks with Steak Beautiful Hickory for a jaw-dropping steak dinner under $25.
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Smoky bacon-wrapped quail breast sliders seasoned with Rub Beautiful and served with white BBQ sauce — a game-day favorite straight out of Northeast Arkansas.
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A butterflied pork loin stuffed with apples, cranberries, pecans, and savory stuffing, then slow-smoked over apple wood for a showstopping holiday centerpiece.
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A revolutionary method for pork chops — cold smoke them low and slow, then sear them on a blazing hot skillet for a perfect crust and juicy interior.
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A hearty smoked meatloaf made with ground beef chuck and pork, seasoned with Rub Beautiful, and finished with a glaze of Sauce Beautiful – Original.
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