Smoked Chuck Roast, a few weeks ago we did some Burnt Ends and Pieces, it’s been on our mind ever since. They were so good I had to make them again. Patti got me a nice “chuck roll” and I cut an 8 pound roast off of it. We put it in the Louisiana Wood Pellet Grill/Smoker for 5 hours along with some grill…
Zippy Jalapeno Burgers, Ken loves big beefy burgers with a spicy bite. So, Patti came up with Zippy Jalapeno Burgers with a southwestern flair. It was easy with canned, pickled jalapeno slices and our Chef of the Future Southwestern seasoning. This was a ½ pound burger topped with pepper jack cheese, a bacon square and drizzled with Jalapeno Green Salsa. It was a “Big…
Smoked Jalapeño Hot Sauce, I love a good Jalapeño Hot Sauce and have been thinking of how I can take it a step farther than store bought sauce. Being a child of the 60’s I’ll smoke anything. So, the next thing you know I’m smoking jalapenos, garlic and onions to make my sauce. We used the Bull Rack System on our Louisiana wood pellet grill…
Brisket Tacos, brisket was on sale this week. So, we picked up about 35 pounds of Big Beef Brisket! We thought we would step away from the traditional smoked brisket you see everyone doing. We wanted to show how you can do so much more with all that “Big Beef” that will have everybody coming back for a second helping. You can feed a…
Tex-Mex Shredded Brisket, we thought we would step away from the traditional smoked brisket you see everyone doing. We wanted to show how you can do so much more with that “Big Beef” flavor that will have everybody coming back for a second helping. We even came up with a “Tex-Mex Seasoning” and a sauce that you’ll love on many things all with a…
Mumbo Sauce, in my research of regional BBQ and Grilling Sauces in America, I discovered this quick and easy sauce from Washington, DC. Who would have guessed that they would have their own sauce! This is a simple sweet-and-sour sauce that is even good on a spoon! D.C. claims this sauce as their own, but it looks like it migrated from Chicago where it…
Uncle Bubba’s Taco Bowl. We did these on a camping trip, but they are great for tailgating or friends over for dinner. You can spice these up or tone them down as each bowl is individually put together. We went “South of the Border” with these. Note: You can do your “Shredded Beef” at home and bag it up for easy camping and tailgating…
Cajun Bird Dogs, we just didn't like our 1st. picture so we did a "Redux". Much better. Cajun Bird Dogs with Rusty Mustard Carolina Style BBQ Sauce OFF THE HOOK!!! We kicked up our spicy grill fried chicken tenders a few notches with Chef of the Future Cajun Seasoning and our own zippy Rusty Mustard Carolina Style BBQ Sauce. We used an A-MAZE-N-Tube for that…
Brisket Mud Pie, I love pot pies, the flaky crust a rich sauce with “Big Chunks of Beef”! Add a “Kiss of Smoke” to that and I am speechless… We used our little GMG Davy Crocket tailgater to make a camp meal every will remember… We thought we would step away from the traditional smoked brisket you see everyone doing. We wanted to show…
Kens Famous Baked Beans Redux because we love taking a great recipe of ours and making it even better. Ken’s been working on this recipe for over thirty years and these are the best yet. The BIG difference is we are now 5 cameras better and thought we would also do a video. Our friends didn’t really care about the BBQ and sides we served.…
Grilled Stuffed Peaches, it’s that time of the year for big, beautiful peaches. Grilled Peaches are a simple dessert that folks just love. Every time Patti makes these for someone the first time she gets a less than an ENTHUSIASTIC RESPONSE. But in the end they always fuss over how good they were and always request them when they come over again. This is…
Tex-Mex Brisket Stuffed Poblano Peppers. Smokey shredded Tex-Mex Brisket; a pile of cheese packed into mild poblano peppers, then off the Green Mountain Grill for that “Kiss of Smoke”! We thought we would step away from the traditional smoked brisket you see everyone doing. We wanted to show how you can do so much more with all that “Big Beef” that will have everybody…