Pitts & Spitts

05/31/2026

05/31/2026

Follow the glow worm! Every barrel is fully seamed. No rivets were harmed in the making of this video.

05/30/2026

The system sounds great on this build.

03/28/2025

The Ultimate Boudin Smash Burger — a backyard masterpiece!
We’re talkin’ TWO Wagyu beef smash patties, TWO spicy boudin smash patties, melted pepper cheese, smoked garlic aioli, all stacked high on a toasted brioche bun. Built for the real ones and smashed up hot & fresh on the brand new Pitts & Spitts Griddle.
This ain’t your average burger… this is Boudreaux’s Backyard certified!

02/20/2025

The perfect all-purpose seasoning for your grill. 🤌🏼

09/10/2024

I’ve got something extra delicious coming off the smoker today! 🎣🔥 This smoked red snapper dip is creamy, cheesy, and full of flavor—thanks to Boudreaux's Backyard Fire & Smoke Creole Seasoning. And of course, I’m using my trusty Pitts & Spitts smoker to give the fish that perfect smoky finish. 😋

🥖 Bonus: It’s all served in a warm, crispy French bread boat! This is a must-try for your next gathering, tailgate, or just because.

Ingredients
• 3 red snapper filets, scales and skin intact
• Boudreaux's Backyard Fire & Smoke Creole seasoning, to taste
• 8 oz. block cream cheese, softened
• 3/4 cup mayonnaise
• 1 small onion, finely diced
• 1/2 red bell pepper, finely diced
• 2 ribs celery, finely diced
• 1/4 cup green onions, sliced
• 1/4 cup parsley, finely chopped
• 1 8 oz. block Monterey Jack cheese, shredded
• 1/2 cup parmesan cheese, grated
• 1 loaf French bread

Directions
1. Prepare the Smoker: Preheat the smoker using lump charcoal and pecan chunks for added flavor.
2. Season the Fish: Generously season the red snapper filets with Boudreaux's Backyard Fire & Smoke Creole Seasoning.
3. Smoke the Fish: Smoke the filets for about 1 hour or until cooked to your desired doneness. Remove the skin and set aside.
4. Make the Dip Base: In a large bowl, combine the cream cheese, mayonnaise, diced onion, bell pepper, celery, green onions, and parsley. Season to taste with more of your Creole seasoning. Mix until smooth.
5. Add Cheese and Fish: Stir in 3/4 of the shredded Monterey Jack cheese, reserving the rest for later. Add the grated parmesan and the smoked fish to the mixture. Blend well.
6. Prepare the Bread Boat: Cut off the top of the French bread loaf and hollow out the center. Fill the bread with the smoked fish dip. Sprinkle the remaining Monterey Jack cheese on top and add a bit more seasoning if desired. Slice the top of the loaf into bite-sized pieces.
7. Smoke the Bread: Place the stuffed bread boat and sliced top pieces on the smoker at 325°F. Smoke until the bread is golden brown and the cheese is melted (about 20 minutes).
8. Serve: Slice up and enjoy the smoked fish dip with the crispy, cheesy bread.

08/29/2024

🔥 I whipped up a batch of this irresistible Smoked Pimento Cheese Dip, and let me tell you, it’s a game-changer! Using my awesome Pitts & Spitts smoker, I gave Colby Jack, Cheddar, and hatch chiles that perfect smoky flavor. Toss in some seasoned Ritz crackers, and you've got yourself a snack that’s sure to be the hit of any get-together. Who’s ready to dig in? 🙌

Ingredients
• 8 ox. block Colby Jack cheese
• 8 oz. block Medium Cheddar cheese
• 2 hatch chile peppers
• 1 sleeve Ritz crackers
• 2 tbsp. olive oil
• Boudreaux's Backyard Fire & Smoke Creole seasoning
• Boudreaux's Backyard Low & Slow Simmer seasoning
• 1 jar pimentos
• 3/4 cup mayonnaise
• 1 8 oz. block cream cheese, softened


Directions
1. Smoke the Cheese and Chiles: Smoke the Colby Jack and Cheddar cheese, along with the hatch chile peppers, at a low temperature. Remove the cheese after approximately 30 minutes and transfer to the refrigerator to cool. Once the chiles are softened, place them in a Ziplock bag to steam.

2. Season and Smoke the Crackers: In a medium bowl, place the Ritz crackers, drizzle with olive oil, and season to taste with Boudreaux's Backyard Fire & Smoke Creole seasoning and Low & Slow Simmer seasoning. Toss to coat the crackers, then place them on a wire rack and add to the smoker at 325°F.

3. Prepare the Dip: Peel and deseed the chiles, then dice them. Shred the smoked cheeses. In a large bowl, combine the diced chiles, shredded cheese, pimentos, mayonnaise, and softened cream cheese. Season to taste with Boudreaux's Backyard Fire & Smoke Creole seasoning. Mix well.

4. Serve: Remove the crackers from the smoker and serve them alongside the pimento cheese dip. Enjoy!