Bull Rack System: 1. The BEST rack system that allows you to maximize your grill… Adjustable heights! 2. An EASY rack system that allows you to cook, smoke, dry, cure MORE jerky, fish, pizza, vegetables, desserts and more on your grill… Like a PRO! 3. A QUALITY rack system that can save you money. Use less pellets or fuel to cook MORE food. More space = less waste! *Bull Rack measurements with 6 perforated trays: BR-6 19-1/4″ Wide x 13-1/2″ Deep x 10-7/8″ High (tallest point at handle) BR-6 = 1,140 sq inches (cooking trays). There may be additional cooking room on the sides depending upon how you place the Bull Rack System into your space. Bull Racks are the Best Rack System to maximize your cooking area! The options are endless… smoke, cook, dry, rotate and move. Perfect for large quantities of food. Built for performance… rave reviews! **Check out our optional drip tray! Works great for catching drippings (make gravy, keep your grill cleaner), use as a hydration tray, use as a cookie tray for your grill and more! I recommend having two on hand to use with the Bull Rack System. Works with the following grills – Green Mountain Grills – Daniel Boone & Jim Bowie; Blaz’n Grand Slam w/o optional insulator; Yoder – YS480 & YS640; Mak – 1 Star, 2 Star & 4 Star. http://www.earthworkssupply.com/
Our Jalapeno Bacon Summer Sausage is hands down the best sausage I’ve ever made. I have to admit I had a little help from David and his Butcher BBQ's new line of sausage seasoning “Wyld Seasoning”. I used his “Jalapeno and Bacon Summer Sausage” seasoning and before I’m done, I’ll try the rest of the lineup. If I can keep myself from making this…
Piggy Pops!!! Oh Man These are GOOD! I just wish we had thought of these when we were cooking at the Farmer’s Market. I know we would have sold out of these every week!!! Patti made a lemon pepper sauce that was an awesome “Dipping” sauce and was a great marinade. We took some chops, cut them in half and put them on lollipop sticks…
Big Beef Ribs go Tailgating!!! With things opening up it’s time to be thinking of camping and tailgating. We found some nice ribs and thought they would make a special camp dinner. Look at that smoke ring! These slabs of ribs are too big for 2 slabs to fit into the Green Mountain Davey Crockett tailgater. Problem solved by our Bull Racks; they can…
Chocolate Pecan Bacon Candy! Like the other bacon candies we have done this stuff is CRAZY GOOD and will be ILLEGAL when the food police hear about it! Got the idea of adding pecans from talking with Bret at Earthwork’s Supply, (Bull Racks). This is a special treat. Bacon Candy is so simple to make: sweet and smoky. Just melts in your mouth. Patti…
Maple Canadian Bacon, our new love is makin’ bacon. It’s very easy to do and better than any store-bought bacon we’ve ever had. That said there is no such thing as “Bad” bacon, just some is better than others. A beautiful, extra lean Maple Canadian bacon. There is something special about making your own bacon with your favorite flavor profile. It’s Canadian Bacon Candy…
Sizzlin Jalapeño Pork Belly Burnt Ends are Crazy Good!!! We had some pork belly and wanted to do something special with it. And I’m telling you we did. The rich flavor of the pork, seasoned to perfection then a jalapeno glaze. A sweet heat treat with a “Kiss of Smoke.” You’ll want to try these, super easy to do and everyone will love them.…
Smoky Garlic Jalapeno Hot Sauce, I needed more Jalapeno Hot Sauce and Garlic Sauce this week. So, we loaded up our Bull Racks and put them on our gasser with a wedgie for a 2 ½ hours cold smoke. We loaded up our wedgie with Green Mountain’s Texas blend pellets for that “Kiss of Smoke”. This time I went with a “Garlic” Jalapeno Hot…
Lemon Pepper Trout went fishing and came home with some nice trout. My first thought was to fire up the grill. Stuff them with lemon and dill then give them a “Kiss of Smoke” because they are a real treat. Grilled trout is so tender the meat just flakes apart and the bones just lift out in one piece. Patti and I have set…
Chicken Lasagna Florentine because Patti loves Italian food but can never find lasagna with a white sauce when she goes out to eat. Plus, with Thanksgiving so close we have lots and lots of turkey recipes, but not many for leftovers. This recipe was a keeper because she used lots of cheese and the spinach made it healthy. It was extra easy because you…
Smoky Chipotle Garlic Sauce because Patti and I both love garlic (good thing) and our Smoked Garlic Sauce is pure garlic heaven! Again, I have been thinking on how I can make even better. I love the smoky flavor of chipotle, what do you think of a Smoky Chipotle Garlic Sauce? Perfect. OFF THE HOOK!!! Our newest love, smoky sweet garlic and jam packed with…
Grilled Trout Amandine! I went fishing last week and came home with some nice fish. My first thought was to fire up the grill. Stuff them with lemon and herbs then give them a “Kiss of Smoke” because they are a real treat. Grilled trout are so tender the meat just flakes apart and the bones just lift out in one piece. Patti and…
How to Cold Smoke Garlic, we use a lot of garlic in our recipes and have found that “Smoked Garlic” gives your cook “A Kiss of Smoke”. Every month we cold smoke 3 or 4 pounds of garlic that we either use as whole, mince or make into our “Garlic Sauce”. We also make a “Chipotle Garlic Sauce”. Our garlic sauce is creamy and…