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Recipes & News Updates

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6 Mar
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BBQ Chicken

Season chicken drumsticks or thighs with a dry rub of salt, black pepper, paprika, garlic powder, and onion powder. Grill the chicken until it’s almost cooked through, then brush it with your favorite BBQ sauce and continue grilling until it’s caramelized and crispy.

  • Preheat a grill to medium heat.
  • Season chicken drumsticks or thighs with a dry rub of salt, black pepper, paprika, garlic powder, and onion powder.
  • Grill the chicken for 20-25 minutes, turning occasionally, or until it’s almost cooked through.
  • Brush the chicken with your favorite BBQ sauce and continue grilling for another 5-10 minutes, or until it’s caramelized and crispy.
5 Mar
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Beef Kabobs

Cut sirloin steak into cubes and marinate them in a mixture of olive oil, soy sauce, garlic, and lemon juice. Skewer the beef with vegetables like bell peppers, onions, and mushrooms, then grill until the beef is cooked to your liking.

  • Cut sirloin steak into 1-inch cubes.
  • Combine olive oil, soy sauce, garlic, and lemon juice in a bowl.
  • Marinate the beef cubes in the mixture for at least 30 minutes, or up to 24 hours.
  • Preheat a grill or grill pan to medium-high heat.
  • Skewer the beef cubes with vegetables like bell peppers, onions, and mushrooms.
  • Grill the kabobs for 8-10 minutes, turning occasionally, or until the beef is cooked to your liking.
22 Feb
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Meet SJ

Meet Sj Torres, Tomahawk Butchery and Tavern owner in Merrimack, NH. With years of experience in the food industry, SJ has become an expert in delivering top-quality meat cuts and mouth-watering BBQ dishes.

SJ, with the help of Matt Chatham, the former Patriots Super Bowl Champs, has introduced award-winning Rubs that are sure to tantalize your taste buds. Each meal is truly delicious, with timeless side dishes and the highest quality cuts of meat that fall off the bone. Sj’s passion for food and his commitment to quality has earned him a reputation as a trusted source for all things BBQ. 

18 Feb
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Pulled Pork

Season a pork shoulder with a dry rub of salt, black pepper, garlic powder, onion powder, and paprika. Smoke the pork low and slow for several hours until it’s tender enough to shred with a fork.

  • Preheat your smoker to 225°F.
  • Season the pork shoulder with a dry rub of salt, black pepper, garlic powder, onion powder, and paprika.
  • Place the pork in the smoker and smoke it for 1.5-2 hours per pound, or until it’s tender enough to shred with a fork.
  • Remove the pork from the smoker and let it rest for 30 minutes.
  • Shred the pork with a fork and serve it with your favorite BBQ sauce.
17 Feb
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Where it All began

Welcome to Blue Smoke Station, the premier BBQ experience in town.  At Blue Smoke Station, we take pride in using only the freshest, locally sourced ingredients, and our rubs and sauces are made in-house. 

Blue Smoke Station is more than just great BBQ available at the Tomahawk Tavern, it’s mobile catering brought right to your door.

2 Feb
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Chicken Wings

Season chicken wings with a dry rub of salt, black pepper, garlic powder, and paprika. Grill the wings until they’re crispy and cooked through, then toss them in a mixture of melted butter and hot sauce.

  • Preheat a grill to medium heat.
  • Season chicken wings with a dry rub of salt, black pepper, garlic powder, and paprika.
  • Grill the wings for 20-25 minutes, turning occasionally, or until they’re crispy and cooked through.
  • Toss the wings in a mixture of melted butter and hot sauce.
23 Dec
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Smoked Brisket

Season a beef brisket with a dry rub of salt, black pepper, garlic powder, onion powder, and paprika. Smoke it low and slow for several hours until it reaches an internal temperature of 195-205°F.

  • Preheat your smoker to 225°F.
  • Trim the excess fat from the brisket and season it with a dry rub of salt, black pepper, garlic powder, onion powder, and paprika.
  • Place the brisket in the smoker and smoke it for 1.5-2 hours per pound, or until it reaches an internal temperature of 195-205°F.
  • Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing and serving.
1 Nov
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Pork Belly Burnt Ends

Season pork belly with a dry rub of salt, black pepper, garlic powder, onion powder, and brown sugar. Smoke the pork belly low and slow until it’s tender, then chop it into bite-sized pieces and toss

  • Preheat your smoker to 225°F.
  • Season the pork belly with a dry rub of salt, black pepper, garlic powder, onion powder, and brown sugar.
  • Place the pork belly in the smoker and smoke it for 3-4 hours, or until it’s tender.
  • Cut the pork belly into bite-sized pieces and toss them in your favorite BBQ sauce.

Return the pork belly to the smoker and smoke it for an additional 1-2 hours, or until it’s caramelized and crispy.