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                                                                   Servings 6  


  1. Preheat The Grill To Medium Heat.

  2. In A Small Bowl, Combine All The Ingredients Except The Pork Chops; Mix Well Then Rub The Spice Mixture Over The Pork Chops, Coating Well On Both Sides.

  3. Grill The Pork Chops For 5 To 6 Minutes Per Side, Or To Desired Doneness.



  • 1 London Broil (2 ½ to 3 lbs)

  • 1 Can cola soft drink (12 oz can)



  1. Place London Broil in shallow dish, cover with cola or place in zip top bag with cola and chill for 24 hours

  2. Remove London Broil from marinade and discard marinade.

  3. Rub the London Broil generously with JB’S FAT BOY STEAK RUB

  4. Heat Kamado

  5. Grill in Kamado with the lid closed over medium heat (300° to 350°) for 12 to 15 minutes on each side or to desired doneness

  6. Remove and let stand for 10 minutes

  7. Slice diagonally across the grain in thin slices and serve



Servings 2-4

  • 1 Lb Salmon Fillet (Preferrably Fresh But Frozen Works Well Too! Just Cook It Alittle Longer.)

  • Blackening Seasoning (I Like Zatteran's Found At Most Supermarkets)

  • Olive Oil


  1. Remove salmon from package and rub with blackening seasoning on skin free side.

  2. Use just enough to cover the piece of fish but not so much that you can't see the pink behind the seasoning.

  3. Heat grill to med heat and brush lightly with olive oil (very lightly) place salmon skin side down on grill and cook on med heat until half of the salmon (from the bottom up) is opaque.

  4. Flip salmon and remove skin (it will peel off very easily and usually in one piece- Cook another 5-8 minutes until the entire piece of fish is opaque and runs with a white milk like substance (healthy omega fatty acids)

  5. Serve immediately with rice or potato and veggie of your choice for a healthy meal that tastes like you're at a restaurant even when you cooked it yourself!



  • 1 ½ lbs large shrimp, peeled and deveined

  • 1 yellow bell pepper, seeds removed and thinly sliced

  • 1 red bell pepper, seeds removed and thinly sliced

  • 1 orange bell pepper, seeds removed and thinly sliced

  • 1 serrano chili, seeds removed and finely diced

  • 1 red onion, thinly sliced

  • Zest and juice of one lime

  • 2 tsp lime juice

  • 1 garlic clove, grated

  • 1 tsp paprika

  • ½ tsp granulated sugar

  • 1 tsp ground cumin

  • 2 tsp chili powder

  • 2 Tbsp, olive oil

  • ½ tsp kosher salt to taste

  • Freshly ground black pepper

  • Lime wedges, cilantro, guacamole, salsa and sour cream for garnish

  • 8 tortillas, toasted

  • Avocado crema:

  • ½ cup Greek yogurt

  • ½ avocado

  • Zest and juice of one lime

  • ½ tsp kosher salt

  • ¼ cup cilantro leaves


  1. Preheat BBQ Grill to 450ºF .

  2. In a large mixing bowl, combine all ingredients until vegetables and shrimp are evenly coated.

  3. Evenly disperse the seasoned shrimp and vegetable mixture on the Grill Topper and grill for about 12 to 15 minutes or so until the shrimp is pink and firm and the vegetables begin to get a nice char.

  4. Pulse all crema ingredients in the bowl of a small food processor or blender until smooth.

  5. Toast the tortillas over an open flame until charred on the edges, and serve everything on the sheet tray. Serve with crema, salsa and desired condiments!

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