SALT LAKE CITY, Utah (Good Things Utah) – There’s nothing quite like good ole’ fashion barbeque! Yori “Big Lud” Ludvigson joined us in the studio to share with us the barbeque that has made him a local superstar in Southern Utah.

Yori and his family are full of love, and they share it through their cooking! Business for the food truck has been booming, from selling 15 gallons of chili in one day to shipping their sauce to other states, everyone wants to get a taste of their BBQ. Their brisket is the fan-favorite, which they feature in their brisket nachos, chili, and more. Find them at 185 N Bluff Street in St. George to see the family for yourself or recreate their brisket peach chili for yourself with this easy recipe!


  • 1 (24oz jars) peach, pineapple salsa 
  • 2 cups tomato sauce 
  • 2 cups Big Luds BBQ sauce 
  • 2 (16oz cans) chilli beans 
  • 2 (10oz) Ro Tel (1 hot, 1 fire-roasted)
  • 1 quart bag brisket 
  • 2 tsp Cajun 
  • 2 tsp chili seasoning 
  • 1/2 cup brown sugar 
  • 1 cup chopped mango 
  • 1 cup chopped pineapple
  • ¼ cup brown sugar


  1. Set the brown sugar, mango, and pineapple to the side and combine the rest of the ingredients in a large pot on your stove.
  2. Simmer for 45 minutes.
  3. Add butter to a pan then add the mango and pineapple and sauté. Top off with brown sugar and allow that to melt into the mixture, cooking for a few more minutes.
  4. After 45 minutes, combine your sauteed fruit with your chili.
  5. Serve and enjoy!