Still Site BBQ

09/05/2026

After 12 hours in the marinade, the Flank Steaks were put on the Weber Kettle over B&B Competition Blend Charcoal and a few lumps of Mesquite. This is/was a hot n fast cook. I kept them turning for about 5-7 minites but still missed the med rare I was aiming for probably by just one cycle of flips. After the rest, they’d come up to more of a solid medium. I was still happy with the moisture and tenderness cutting accross the grain. The flavor was excellent, especially with the Chimmichurri as a topper.

All in all, a very good cook and definite repeat.

09/05/2026

Benefit of the dogs waking you up at 4:15 to go out you may ask: You can throw some steaks in a marinade for dinner tonight!

Picked up two really nice Flank Steaks from our friends at Heifer and Bull Butchery in Murphy, NC. Saw them in the case and just couldn’t pass them up.

Flank steaks come from the cow’s abdominal muscles. It is a lean cut with visible muscle fibers. Flank is a very flavorful cut of beef and a great value. It grts overlooked alot because if not cooked or cut right, it can be tough.

My marinade is more acidic to help break down those muscle fibers. I used lime juice, lemon juice, ACV, olive oil, soy sauce, minced garlic, salt, pepper, cumin, chili powder, and some SSB BBQ Sauce. I’ll move the steaks around throughout the day for equal coverage.

It will be a hot and fast cook over direct heat on the Weber. I’ll cook it until we hit about 125 (Won’t take but 5-7 minutes) IT before giving it a rest. Always slice against the grain when serving.

Can’t wait for dinner tonight. Stay tuned….

09/03/2026

Still Site BBQ is proud to announce that our full line (for now..😉) of Sauces and Rubs is on the shelves of Heifer and Bull Butchery in downtown Murphy, NC. The new location on the square is absolutely amazing. Laura’s letting us decorate our shelf so I have an expert (Mrs. Still Site) lined up to make something really cool. So you know, I stopped in there this morning and the coolers were fully stocked with some beeaauuttiiffuull proteins. I can definitely get in trouble there so easy, LOL. Before leaving, I did score a couple really nice Flank Steaks for this weekend. More on that later. If you’re local to Murphy and surrounding areas, make sure you go to Heifer and Bull Butchery for something nice to smoke or grill and while you’re there, grab some of our seasonings and sauce to really make it really pop. They’re moving quick and you don’t want to miss out.

For our neighbors to the south, you can find the Still Site BBQ products at Grandaddy Mimms Distilling Co. While you’re there don’t forget to grab a jar as a nice pairing for those proteins.

Stay tuned for this weekend’s cook….

08/31/2026

Still Site BBQ Team Member “Tunes” was busy behind his smoker this weekend. He decided to cook up a couple racks of ribs. Looks to me like he nailed it! Great job buddy. Cooked with hardwood at 265 with times modified 3-2-1 Method. Pics are post trim, seasoned with SSB Chicken/Pork Rub, Final product with SSB Pitmaster’s BBQ Sauce and sliced.

08/30/2026

It grill day for the Hanger Steaks!

60 minutes of veggie and cheese prep:

Yellow Onions - 2 Medium
Green Onions - 1 Bundle
Red, Yellow and Orange Sweet Peppers
Green Bell Pepper - 1
Baby Bella Mushrooms - 2 Packs
Monterey Jack Cheese - 2 Blocks shredded by hand

1 Pack Fajita or Burrito Tortillas
1 Bottle of Lickety Nicks Taco 260
B&B Charcoal
4 chunks of Mesquite
Graza “Frizzle” High Heat Olive Oil

Veggies were cooked in the iron skillet over the coals after skillet was heated with some high temp olive oil. Took about 15-20 minutes.

Hanger Steaks cooked over the coals and Mesquite with direct heat for about 5-10 minutes frequently moving and flipping. Cooked until IT 125-130 then pulled and allowed to rest for 15-20 min. This is definitely a hot and fast cook.

Steak was excellent! Rich, beefy flavor that was nice and tender (cut against the grain for serving). After eating a few slices by themselves, I made a big burrito but unfortunately my pic apparently didn’t take. Should have taken my gloves off.

Lickety Nick’s Taco 260 was awesome! alot of flavor and just the right amount of heat.

Heifer and Bull Butchery, hopefully you can keep these in stock. While we have leftovers for tommorrow, Miss Laura already wants a repeat.

08/29/2026

A couple weeks back our friend Sawyer reached out to let us know he had a large apple tree come down during a storm and that he had a bunch of applewood available. Sawyer said that he had reached out to several bbq restaurants and that no one even checked back with him. Well their loss is our gain. We were able to score a pickup load very reasonable. Sawyer even busted it up for us. We love using applewood for chicken and pork. It’s fantastic for those proteins you don’t want to hit with those stronger flavored woods. Shout out to Sawyer. This will be put to good use.

Next time we do some racks of ribs, you’ve got one with your name on it. If you’re local to our area and want to score some applewood, I know that Sawyer has more….for now…Send me a PM and I’ll get you in contact with him.

08/29/2026

08/29/2026

Tomorrow we make burritos/fajitas out of two absolutely beautiful hanger steaks that we scored from our friends at Heifer and Bull Butchery in downtown Murphy, NC. If you’re local and can check them out, you won’t be sorry. Beautiful cuts of high quality meats. I definitely can’t go there without supervision.

But today, we prep and marinate.

For those not familiar with hanger steaks aka The butcher’s cut, they hang from the diaphragm of the cow. Each cow only produces one, which typically used to be cut loose and taken home by the butcher. The hanger steak has a deep, rich, beefy flavor similar to a filet. The catch is that each hanger steak has a large piece of fibrous sinew material running generally right down the middle. It can be closer to one side or the other though. Fortunately it’s easy to see. You have to delicately cut the meat away from this fibrous material with a sharp knife since you can’t eat it. The meat on both sides of the tendon is amazing.

I was able to get 4 beautiful cuts from these two hangers. Marinade consists of olive oil, red w**e vinegar, minced garlic, SSB Beef Blend rub, SSB Pitmaster BBQ Sauce, Blue’s Hog Ritas & Fajitas Rubs, Soy Sauce and Black Garlic sauce from Dat’l Hook Ya.

Now they rest overnight. I’ll post pics of the cook and finished products tomorrow.

Stay tuned…..

08/28/2026

Tonight I made Mediterranean Shrimp n Rice. I scored these high quality shrimp at Heifer and Bull Butchery in Murphy, NC. The shrimp always come out amazing but I’ve continually tweaked this receipe to make the rice a desired part of the dish and not just what the shrimp is served on, Especially with plain white rice. Prep and cook time is about an 60-75 minutes.

Ingredients:

2 lbs Red Argentine Shrimp - raw, peeled and deveined.
Minced Garlic 2-3 tbsp
Fresh Green onions 1 bundle
Fresh Cherry Tomatoes - small container
Fresh Baby Spinach - 10 oz container
Yellow Onion (For sweating downwith garlic) 1-2 depending on size
Fresh Rosemary 1 sprig
Fresh Thyme 1-2 sprigs
White Rice
Chicken or Vegetable Stock (Depends on amount of rice)
Olive Oil
Blackbeard Spice Co - Triton Greek Seasoning to taste
Salt - Course grind to taste
Black Pepper to taste
Butter

1. Boil water (amount depends on amount of rice). At boil add 2 tbs of olive oil and rice. Stir 1 min then reduce to summer for 20-25 min. Add 1/4 stick of butter when rice is done and mix.

2. Heat pan with olive oil, garlic and yellow onion and saute until onions start to get translucent.

3. Add tomatoes, green onion, baby spinach, rosemary and thyme and saute until spinach cooks down and most of water has cooked off. Add Triton seasoning to saute.

4. Remove 2/3 of vegetable saute and place in bowl.

5. Add shrimp seasoned with Triton to saute pan and cook shrimp just until they start changing from translucent to white. Add 1/4 stick of butter about halfway thru cook. Remove pan from heat so shrimp will not over cook.

6. Mix rice with the vegetable saute you remove earlier. Mix vegetables and juice with rice well.

7. Add rice and vegetable saute to plate and top with shrimp.

Enjoy!