https://youtu.be/gWI5gkiDgrY Video Spatchcocked Chicken “Slow Smoked on Your Gasser” Video Spatchcocked Chicken “Slow Smoked on Your Gasser”. Slow smoked and seasoned to perfection with Chef of the Future Honey Garlic Bourbon. Pull apart tender, juicy with a “Kiss of Smoke” in every bite. Smokin’ on Your Gasser, there are a lot of fine gas grills out there, in fact there are more gas grills in…
The Fatty Burger, we love a good fatty and we’ve made lots of variations, with lots more to come. But, tonight we wanted burgers…not just any old burger, but a burger that combined all the goodness aka bacon and cheese of a fatty. So, we stuffed 1/2lb. burgers with bacon and cheese and added the bacon weave. Plus, we added lots of garlic to…
Spatchcocked Chicken “Slow Smoked on Your Gasser” Spatchcocked Chicken “Slow Smoked on Your Gasser”. Slow smoked and seasoned to perfection with Chef of the Future Honey Garlic Bourbon. Pull apart tender, juicy with a “Kiss of Smoke” in every bite. Smokin’ on Your Gasser, there are a lot of fine gas grills out there, in fact there are more gas grills in America’s back yards…
https://youtu.be/fFrfZZMg9yI Video Smoked Beef Shanks Video Smoked Beef Shanks had a big, beefy flavor and were melting in your mouth tender. We braised these in Chianti wine, beef broth and, of course, garlic and onion. Patti served them on top of her garlic blue cheese mashed potatoes. Beef Shanks are a hearty, savory meal that was just plain delicious with a “Kiss of Smoke”. Patti…
Smoked Garlic & Brie Stuffed Boule Smoked Garlic and Brie Stuffed Boule (A boule is just a round of bread.) because while we were enjoying this stuffed sourdough bread at a local winery we were thinking of ways to make it better. So, we added our garlic sauce and crumbled bacon. Two of our favorite things! This is a great pull apart appetizer or snack…
Pork Chops with Fresh Raspberry Sauce Pork Chops with Fresh Raspberry Sauce with berry season here and we get lots of fresh juicy berries of all kinds. Being the temperature has been in the 90’s we wanted something lighter than beef. Patti picked up some thick boneless pork chops on sale and came up with the idea of a fresh raspberry sauce. Easy, delicious and…
https://youtu.be/rqgkeXZnux4 Video Chile Relleno Burger Video Chile Relleno Burger combined Ken’s love of big burgers and southwestern food. We made these using chile rellenos from our favorite taco shop grilled on our Sawtooth Grill along with 1/3 lb. hamburgers and seasoned with our Chef of the Future Southwestern Seasoning. Topping them with our own Zesty Guacamole and Salsa Verde. Pure Burger Porn!!! We served our…
Beef Short Ribs Beef Short Ribs are one of our favorites. Patti picked these up for me and I did a simple “Dry” smoke on them on our Sawtooth wood pellet grill. With only 3 ingredients, our “Date Night” seasoning, Briggs True Texas Mustard with a “Kiss of Smoke” from Pacific Pellet’s Gourmet BBQ Pellet Mountain Maple. Tender, juicy and packed with that “Big Beef”…
Buffalo Style Meatballs We were invited to a neighbor’s potluck and asked to bring an appetizer. Ken wanted to bring little meatballs “Buffalo style”. Using our favorite ground beef, which is so very lean, our meatballs didn’t shrink the way ordinary fattier ground beef does. So, instead of golf ball size we had more like tennis ball size. Ken seasoned them with < and basted…
https://youtu.be/yqPivGq-s08 Video Million Dollar Burger Video Million Dollar Burger was created because man does not live by ground chuck alone. Not when Raider Red meats sent us 2lbs. of filet mignon steaks. These were ½ lb. each and about 2” thick. Ken grilled them perfectly rare on our Green Mountain Grill. No need for fancy condiments, we just topped them with creamy Brie cheese, a…
Habanero Glazed Pork Strips WoW!!! Our Habanero Glazed Pork Strips made it into Green Mountain's Cook Book! Habanero Glazed Pork Strips for date night tonight, simple and easy. I let these guys go in the smoke for about 45 minutes then pulled them off, turned up the heat to finish our Smoked Chipotle Garlic Treat and twice baked potatoes. Returning the pork strips to finish…
Salsa Verde I love a good Salsa Verde or as some folks would say a green salsa. The tart flavor of the tomatillos and the sweet from the peppers and onion is “off the hook”. It is best when it is hot when you just make it. But, then when you give it a day or two to blend and it gets even better. So,…