TowYard BBQ

🔥🌮 Grilled Shrimp Tacos 🌮🔥

These tacos are loaded with shrimp seasoned with Heath Riles Cajun Creole Rub, grilled over FOGO Charcoal on the Big Green Egg for that perfect smoky flavor. Topped with fresh pico, shredded lettuce, cilantro, and a cool drizzle of sauce, they’re the kind of meal that disappears fast.

Simple ingredients. Big flavor. That’s how we do it at the TowYard.

🦐🔥🌮


Heath Riles BBQBig Green Egg

Barbecue Chicken Egg Rolls 🔥

If you’re looking for the ultimate barbecue appetizer, these crispy Barbecue Chicken Egg Rolls are hard to beat. Rotisserie chicken, cream cheese, your favorite BBQ sauce, and a generous shake of Heath Riles Sweet BBQ Rub mixed together, wrapped in egg roll wrappers, and fried until golden brown and crispy.

Fried at 350° until perfectly crunchy, then served with a smoky BBQ ranch dipping sauce that takes them over the top.

Simple ingredients. Big flavor. Crispy, creamy, smoky, and downright addictive.

Who’s grabbing one straight off the cutting board? 🤤

Traeger Day done right 🔥

Barbecue Chicken Cheesesteak on the Flatrock. Juicy chicken breast cubed and seasoned with Gulf Coast Smoke Trifecta, loaded up with peppers and onions hit with Killer Hogs AP, all chopped together and melted down with provolone. Finished on a toasted sub roll with a sweet BBQ drizzle.

This one didn’t stand a chance 🥖🔥

Golden, crispy, and loaded up right 🔥 This fried shrimp po’ boy is stacked with seasoned shrimp, fresh toppings, and a drizzle that brings it all together. The secret? A bold kick from Heath Riles BBQ Cajun Creole seasoning that takes every bite to the next level.

Simple. Messy. Absolutely worth it. 🦐🥖

Heath Riles BBQ

Quick, easy, and packed with flavor 🔥

Tonight’s supper is thick cut BBQ pork chops thrown on the Big Green Egg and seasoned up with Lane’s Spellbound. Simple ingredients, bold flavor, and done in no time.

Perfect for those busy nights when you still want something cooked over the fire.

Who’s firing up the grill tonight?

🔥 TERIYAKI CHICKEN BOWLS DONE RIGHT 🔥

Tonight’s cook on the Big Green Egg did NOT disappoint.

Juicy chicken thighs marinated in Bachan’s Japanese Barbecue Sauce and hit with Lane’s Qnami Seasoning, then grilled to perfection over clean-burning FOGO Charcoal for that unbeatable flavor.

Served over hot fried rice and finished with homemade bang bang sauce and fresh green onions for the perfect sweet-heat combo.

Simple ingredients. Big flavor. Backyard done the TowYard way.

Some sauces are just legendary around the Carolinas… and if you’ve ever been to Groucho’s Deli, you know exactly what I’m talking about. That famous 45 Sauce is what makes their sandwiches so good.

Today at TowYard BBQ we decided to make our own copycat version of Groucho’s Deli 45 Sauce, and it turned out incredible. This sauce is creamy, tangy, a little sweet, and the perfect balance of flavors for sandwiches, wraps, burgers, chicken, fries, or even as a dipping sauce.

It only takes a few simple ingredients and a couple minutes to mix together, but it adds a huge punch of flavor to just about anything coming off the grill or out of the smoker.

If you’ve ever wished you could bring that classic deli flavor home, this recipe gets you pretty close.

Give it a try and let me know what you think — and what you’d put it on first.

Valentine’s Day surf & turf on the Big Green Egg ❤️🔥 This plate came together with oven roasted yellow potatoes tossed in Kinder’s Cowboy Butter, grilled asparagus hit with Heath Riles Garlic Butter, and a filet rubbed down with Bear & Burton’s W Sauce and Killer Hogs Steak Rub before going over FOGO charcoal. Finished it off with shrimp seasoned in Malcom’s King Craw for the perfect surf to match the turf. Smoky, buttery, and packed with bold flavor in every bite. 🥩🍤

Two ways. Same smoke. Zero regrets. 🔥🍗

Wing night at TowYard BBQ done right. We started with Killer Hogs AP as the base, then smoked these wings on the Traeger Timberline using the 0°–400° method until they hit temp. After the pull, we split the batch and let the flavors go to work.

➡️ Teriyaki Glaze
Bachan’s Japanese BBQ Sauce, sriracha, honey, and garlic, finished with sesame seeds and green onion for that sticky-sweet heat.

➡️ BBQ Cherry Pineapple
Killer Hogs The BBQ Sauce blended with Gulf Coast Smoke Cherry Pineapple Glaze, then dusted with Southern Hospitality Rub for a bold, tangy finish.

Which side of the tray are you grabbing first? 😎

Sweet, sticky, and smoked just right 🔥🍗

Sweet & Tangy BBQ Chicken Halves on the Traeger Timberline. Seasoned with Heath Riles Chicken Rub and Honey Rub, then run through the 0°–400° method for that perfect smoke-to-crisp balance. Glazed every 30 minutes with a mix of Killer Hogs The BBQ Sauce and Gulf Coast Smoke Cherry Pineapple Glaze until they hit temp. Pulled, rested, sliced… and absolutely dripping with flavor.

This one’s a backyard showstopper.