Still Site BBQ

11/01/2026

Well Halloween is over. The air is going to start turning colder and peak leaf season is passing. Now it’s time to turn our attention to Thanksgiving and the Holiday Season. Being thankful for all that we have, spending time at family gatherings, making delicious meals of turkey, ham, prime rib or a host of other proteins on the grills and smokers. Plenty of delicious sides to make as well. Start your season off with one of our Still Site BBQ Thanksgiving T-Shirts! Only $20 bucks for most sizes. Available on our website linkable through our homepage.

10/31/2026

Bamm! 3 Meat Chili with homemade Jalapeno Cornbread. The perfect supper for an Autumn night in the mountains.

10/31/2026

Fall in the mountains means it’s time to stsrt making those hearty stews and chili’s. We had the beef stew last weekend so today I’m making a pot of 3 meat chili. This is a simple recipe using ground beef (80/20), ground pork sausage and mexican chorizo. Sorry Texas friends but this recipe calls for the beans. Add in garlic, onions, crushed tomatoes, tomato paste, a little beef broth, b**r and a host of dry seasonings (Cumin, Oregano, Chili Powder, Cayenne, salt, Pepper, and a couple special things) and you have something special. I’ll need to tweak as we go but I’m sure it’ll be good. Just have to wait about 6 hours now.

10/31/2026

Happy Halloween from all of us at Still Site BBQ!

10/30/2026

Tonight we decided to grill up a couple of “Cowboy” Ribeyes that were purchased at a local discount grocery store. Normally I stick to my favorite butcher shops but the advertised deal on these was too good to pass up a couple for the freezer.

I sauteed brussel sprouts (Still Site AP added for a seasoning, seared to caramelze, butter and minced garlic added as saute liquid) as a side and cooked a mixture of baby bellas, shiitake mushrooms with garlic, worcestershire and soy sauce as a topper.

The steaks were lightly coated with olive oiland seasoned with Still Site BBQ Beef Blend before being grilled on the Weber Kettle over B&B Comp Blend briquettes. The steaks were pulled at IT 130 and allowed to rest for about 20 minutes before serving.

Impressions: While the steaks were good, they were definitely a lower grade cut. Tenderness wasn’t bad but they had some grizzle closer to the bone which may slicing a challenge at times. The brussel sprouts were very good and a definite repeat. I’ll probably back off the sear a little next time though. The mushrooms were a good topper but I think I got carried away on the soy sauce as they were a bit salty.

All in all a decent steak dinner for not alot of money.

10/29/2026

Thank you to everyone that has been so supportive of our Still Site Pitmaster’s BBQ Sauce and Seasonings. When I first decided to do our own Sauce and Seasonings, I have to admit that I was a little nervous when the NUMEROUS boxes began to arrive. LOL. Here we are a few short months later and I’m having to reorder stock. That’s a good feeling that makes all the time creating ads and promoting products worthwhile.

A special thank you to the local businesses that took a chance on us and stock our products on their shelves. We are very selective where they go as we want them to be relevant to those businesses. Currently we can be found at Heifer & Bull Butchery in downtown Murphy, NC (best butcher shop in Western, NC) and Grandaddy Mimms Distilling Co in downtown Blairsville, GA because after all we are Moonshiners as well as Pitmasters. If you’re local to our area, make sure you pick up some Still Site BBQ products when you pick out a beautiful protein to grill or buy a jar of top notch moonshine. You can save money on shipping that way. For everone else not in our area, keep those orders coming, we’ve got you covered.

Remember we also offer Sauces, Seasonings and other products from proven champions in the Competition BBQ Arena like Butcher BBQ, Hoots Sauces, Lickety Nicks, Big Poppa, War Pig and Fat Plate. You can see them all on our website which can be found thru our FB Homepage.

Kurt

10/28/2026

One of our favorite cooks. Happy to share with Que-Munity to help get that off the ground. Check them out for great receipes and more from members of the bbq community…

🚨🔥 WE HAVE OUR FIRST QUE-MUNITY-SUBMITTED RECIPE!!! 🔥🚨

This right here is what I’ve been working toward!

A HUGE shoutout to Still Site BBQ for submitting their Stuffed & Smoked Mojo Pork Loin to Que-Munity! 🐷🔥

And would you LOOK at that plate?! 🤤

I’ve spent a lot of time building Que-Munity, adding recipes, and trying to get this thing off the ground. But the whole point was never for it to be a website full of MY recipes.

It’s supposed to be OUR recipes. OUR cooks. OUR Que-Munity.

And seeing somebody else take the time to share one of their creations is a pretty damn awesome feeling!

So go show Still Site BBQ some love! Check out their recipe, leave a review if you try it, and maybe even share one of your own!

Whether you’ve been smoking meat for 20 years or just fired up your first grill, YOUR recipes belong here too!

👇🔥 DIRECT RECIPE LINK IN THE COMMENTS! 🔥👇

Thank you, Still Site BBQ, for helping make Que-Munity what it’s meant to be! 🙌🔥

BBQ it. Log it. Brag it.

10/28/2026

New Shirt Release!

For all of you BBQ Competition Fans out there, Still Site BBQ is happy to release our Turn-in Times Reminder Shirt. Turn-in Times for the 4 main categories on the front and a reminder to enjoythe experience with our signature “Roll that Smoke n Sip that Shine!”. on the back. All in the Still Site theme. Only $20 for most sizes and multiple colors available. Check them out on our website, accesible by linking thru our homepage.

10/26/2026

How do you know it’s Autumn in the mountains? The air is crisp and cool, the smells change, vibrant colors of leaves and most importantly:

There’s a fresh hot stew or chili in the cast iron!

Fellow Still Site BBQ Teammate David Antunes made a pot of his famous beef stew in his cast iron dutch oven. The best part was that Miss Laura and I were invited over! The beef was plentiful and tender, the potatoes were soft and the stewing liquid had just the right amount of seasoning and spice. Well done brother! It was delicious.