The 5th Artery Barbeque Team

07/30/2022

If you haven’t been to Two Smokin' Guys on the weekend for the pit wings you are seriously missing out. Do yourself a favor and head to Elma before they sell out again.

08/17/2021

Keeping up the chops. Love that Texas brisket!

04/10/2021

Wegmans was getting rid of some pork bellies so I smoked up some burnt ends. Pretty easy and de-licious.

03/07/2021

I’m always amazed at the amount of seeds in 2 ounces of chili peppers. Got some guajillos going to make a chili sauce braised pot roast.

01/25/2021

Found some fairly huge jalapeños at Wegmans this weekend. Turned them into ABT’s stuffed with fresh chorizo, chive and onion cream cheese, and shredded parmesan. Then wrapped in bacon and dusted with a hot bacon rub. Pretty delicious.

07/25/2020

No Harpoon BBQ contest in Vermont this year so we brought it here. Some chicken and brisket to go with a cider (or three). Here’s hoping we can put our (moink) balls in our customers’ mouths next year. Cheers!

05/16/2020

What do you do when you’re unemployed with a lot of free time on your hands and find yourself with half of a pork belly? Use the cookbook from your friend Bill at Smokin' Hoggz BBQ and make two kinds of bacon and braise the rest of course! Now the wait…

04/15/2020

Started with a huge fresh ham for Easter. Brined 3 days and then roasted with a rosemary and garlic paste followed by a honey mustard glaze. For leftovers I decided on trying a take on a Philly roasted pork sandwich with braised kale, provolone and honey mustard. Daaaamn good.

03/22/2020

When the going gets quarantined, the quarantined cook a pork butt and make some vinegar slaw and tots.

02/11/2020

Good luck Two Smokin' Guys!

Paper is up in the Elma windows where fried chicken was king, but soon the neighbors are going to get a whiff of smoke. TSG BBQ, a barbec...

12/30/2019

Felt like doing some smoking this weekend and decided to revisit one of my favorite cookbooks, Wicked Good Barbecue from Chris Hart and Andy Husbands. I had a giant leftover rib so I tried the “Smoke-Vide” Beef Ribs. Two hours of smoke and then a 24 hour sous vide bath. Delicious. Then today I did one of my favorites in the book, the Kentucky-Style Lamb Shanks. A fairly straight ahead smoke/braise recipe with a mutton dip that always comes out great. More winter cooks to come. Happy New Year everyone!

09/23/2019

Fantastic day at Oinktoberfest with Jodie and Dennis. 1st Wings, 7th Spam and 1st Loco Moco. Grand Champions! And Jodie got 1st Dessert. Super proud of the team effort including our pals Kim and Andy who always manage to help out even when your awning blows off your trailer. Congrats to all who got a call. Great end to the season.