Reverse Seared & Smoked for our date night big, thick pork chops stuffed with a "Kiss of Smoke" just right. Our favorite butcher, Jim, knows just how thick we like them and put in a pocket for us to handle all the savory stuffing. We served these beauties with Patti’s mac & cheese smoked in our new Lodge 2qt. cast iron Dutch oven, just…
Brazilian Coulotte Steak, Picanha is a cut of beef called sirloin cap in the United States that is popular in Brazil. In the United States, it is little known, but referred to as the rump cover, rump cap, or Coulotte. This was a fun one to grill, and we thank Raider Red Meats for sending us something unusual to “play” with! With just a…
Crusted Tri Tip, we love beef. Not only can we prepare it in lots of different ways, the variations of grilling options are endless. It puts a new twist on the “Reverse Sear” cooking method where you cold smoke your meat to an internal temperature around 100 degrees (37c) then sear it with high heat on the grill. Tri tip is a very tender…
Queso Pork Chop Breakfast was everything you could want for breakfast, but we did it for dinner!!! Texas toast, 2 eggs, bacon, a smoky grilled 2-inch pork chop all drizzled in Queso cheese. Served with fried potatoes and onions with more Queso cheese! These 2-inch chops were very tender and juicy! We even kissed them with a hint of coffee smoke. Great for any…
Sweet Jalapeno Glazed Country Strips came to be when friends of ours knowing Ken loves anything zippy gave him a jar of jalapeno jelly. Guess what? The jelly was really sweet with no heat. We used it to make a great sauce/glaze for our pork country strips. But, it would also be great on chicken, beef or vegetables. Patti and I have set one…
Strawberry Habanero Glazed Game Hens and fruit kabobs on your Gasser. Easy summer time BBQ treat with a quick brushing with Briggs True Strawberry Habanero jelly. Your first thought that the habanero would be too hot, but that’s not the case here. Lot’s of flavor and no heat. We’ll show you just how easy they are to smoke on your gas grill with a…
Spinach Gorgonzola Stuffed Chicken Breasts, Ken said when I came up with this recipe I was having one of my gourmet moments. LOL. It is really simple to make and beautiful to serve with a fresh and easy mushroom sauce with just a kiss of pecan smoke. We have new neighbors,and they were happy to be our “crash test dummies”. Low in carbs…
Sirloin Alfredo Elegant and Easy, this is a “Love the Second Time Around” recipe where we take our leftovers and make another awesome dinner … My favorite cut of steak is sirloin. Patti loves all you can do with the leftovers. So, we always get a huge one. Last Friday night we made the Ultimate Philly Cheese Steak and had just enough leftovers for…
Blackened Prime Rib Steak, lot’s going on this week with Valentine’s Day, Rat’s birthday and, of course, Date Night. We wanted something extra, extra special. So, we went down to see Juan Carlos our butcher at El Toro market. He always has something delicious to show us. He cut 4 of these 2 inch steaks out of a prime rib for us. That is cool,…
Cowboy Surf & Turf is a big steak stuffed with Patti’s seafood stuffing. We used our Green Mountain “Davy Crockett” to show use just how easy it is to go big on a little pellet grill made for tailgating. A great little grill that you can set up anywhere!!! Cowboy Surf & Turf is our first new recipe since moving to Oklahoma. We truly…
Carne Guisada, since we’ve been selling BBQ’d tri-tip roasts at the Murrieta Farmer’s Market, it’s become one of our favorite cuts of beef. Super lean and full of flavor, plus it’s so versatile. Tonight we cubed up a three pounder, tossed it with seasoned flour and some of our favorite Mexican spices. Then, off to the Louisiana Wood Pellet Grill for some smoky flavor…
Armadillo Eggs are a stuffed jalapeno, wrapped in a ¼ pound of spicy sausage. Not for the faint of heart, but just a little zippy! I love these things, but they are not for everybody. Patti makes them for me, and she can’t eat them. This is a great Tailgating and party recipe. We have served these up at 2 Tailgating parties and have run…