Smoke Divers BBQ & Catering

06/02/2026

Hello everyone. Just wanted to see if anyone would be interested in a Pork Butt June 13th. I am catering a party & will have an extra one available for $40.00. Please let me know asap. Thank you

11/11/2025

Here is a picture of my hard working Team. We had the best competition yet. Out of four categories we took First in chicken & First in Pulled Pork. So proud of my team!!!

08/28/2025

Hello everyone here is going to be our next BBQ Competition. We are going to do all four categories and going for Grand Champion. After the competition we are going to be selling food off our smoker. Please come out and support a great cause and cheer us on.

06/08/2025

I want to say thank you to everyone that ordered food this weekend. Hopefully everyone enjoyed what they ordered and will spread the word.

05/31/2025

If anyone is interested I will be firing up the smoker and smoking Pork Butts for $35.00 next Saturday 6/7/2025. If interested please let me know before next Thursday so I know how many to pick up.

05/22/2023

02/03/2023

Just wanted to add a few more pictures of food I have cooked.

09/27/2022

This looks so yummy

Cherry Layer Cake with Cherry Cream Cheese Frosting

Ingredients

▪️ For the Cake:

3 cups sifted cake flour
2½ teaspoons baking powder
1 teaspoon salt
⅓ cup unsalted butter, room temperature
⅓ cup vegetable shortening
1½ cups sugar
¼ cup maraschino cherry juice
¾ cup whole milk
¼ tsp almond extract
16 maraschino cherries, cut into eighths
5 egg whites, room temperature, stiffly beaten

▪️ For the Frosting:

8 oz (1 block) cream cheese, room temperature
¾ cup (1½ sticks) unsalted butter, room temperature
¼ cup maraschino cherry juice
6 cups confectionary sugar

✅Instructions

▪️For the Cake:

Preheat oven to 350 degrees F.
Generously grease and flour two 9-inch round layer cake pans (line bottoms with parchment, if desired) and set aside.

Sift the flour, baking powder, and salt together in a medium bowl; set aside.

Cream butter, shortening, and sugar in a large bowl until fluffy, about five minutes.

Measure out the milk, almond extract, and cherry juice into one liquid measuring cup together.

Beginning and ending with the dry ingredients, alternately add the wet and dry to the creamed mixture.
Beat well after each addition.
Fold in the cherries.

Stiffly beat egg whites in a separate bowl.

Fold in ⅓ of egg whites to batter to lighten it. Fold in the remaining egg whites until mixture is well combined.

Divide the batter between pans and bake for 30 to 35 minutes, or until springy to touch.

Cool cakes in pans on wire racks for about 10 minutes. Using a thin knife, loosen carefully around edges and turn out onto the racks.

Cool to room temperature.

▪️For the Frosting:

Cream together the butter and cream cheese with half the confectionary sugar.

Add the cherry juice. Mix in enough of the remaining confectionary sugar to get the taste and consistency desired.