Fiery Piggy Balls, an extra spicy appetizer wrapped in bacon, of course, for game day. Happily we just got some wonderful and extra zingy sauces from All Spice Café, so we knew we could put their Cayenne Habanero Sauce to good use. This is a variation of our “Chipotle Bacon Bombs” using hot sausage balls instead of ground beef. You can use mild sausage…
Mickey’s Mac & Cheese was made in honor of our dear friends Mickey & Fred’s anniversary. It was super easy with a base of jar Alfredo sauce, plus lots of smoked cheese and frozen thawed broccoli for color and to make it healthy. Then, Patti added chopped bacon because everything is better with bacon. Then that “Kiss of Smoke”. Patti and I have set one…
Texas Chili Brats and Tots is one of our “go to” recipes when we go camping or tailgating. We just load up our Green Mountain Davy Crockett Tailgater and go. We’ve been known to double the recipe when our fellow campers smell our cook and it is easy to add some heat to this one depending on who’s eating.
Mongolian Beef on the Green Mountain Grill! We had been in the mood for some good Mongolian Beef. A spicy sweet Asian dish that you can take in any direction you like from no heat to Extra Spicy HOT. There is no “One” way to make it. We had a nice flank steak that we did on Dad’s old griddle which helped make it…
Bacon Onion Pie was originally made as a side dish for Orange Ginger Pork Loin. We made plenty of both. Good thing because this was one of those "Really Good Ones". Sweet from the onions with a "Kiss of Smoke". Patti used leftover ham, that she cubed, and added it to the bacon onion pie leftovers to make a whole new entrée. Plus, a…
Red, White & Blueberry Tart will make you stand up and cheer. It’s a perfect time for lots of luscious summer fruit. We used fresh strawberries, blackberries and blueberries. You can use whatever berries you like. Or, if you prefer, this would be great with sliced peaches or plums. Ken loved the streusel topping and both whipped cream and/ or vanilla ice cream. Patti…
Potluck Smoked Ham & Cheese Gratin was an idea of Patti’s. A friend of hers wanted an Easter dish for lots of people coming for dinner after Church. And it had to be put together the day ahead, so they could just pop in their Green Mountain Grill in a snap. I used Ken’s famous smoked cheese for an extra layer of flavor with a “Kiss of Smoke”.
Southern Strawberry Pie, ‘tis the season for big, beautiful strawberries. Ken’s good friend and fishin’ buddy Joe gave us 5lbs. of these luscious beauties, so the least we could do is make him a thank you dessert with a “Kiss of Smoke”. Ken likes strawberries on his biscuits, but I put biscuits on his strawberries for the pie crust because it just felt more…
Potato Tart, Bacon Bacon Bacon, our thanks to Chef Michael Smith for this idea! It’s an awesome side dish, but would work well as a main dish. We used two whole pounds of fresh bacon combined with Ken’s smoked cheddar cheese, sliced potatoes, onions and garlic. We seasoned it to perfection with “Swimmin’ in Smoke Boo Yah Beef” and coarse grind black pepper. I…
Sriracha Mac & Cheese Sriracha Mac & Cheese, a simple supper with grilled pork loin chops . Ken wanted something super spicy as a side. Sriracha sauce is a bottled chili sauce…Ken approved. Patti added a bit of sour cream to lessen the heat. Farmer John makes a jalapeno bacon, but you can use regular bacon instead. For lunch the next day Patti heated the…
Southwestern Shredded Beef we get a large Chuck Roll every month that we cut into huge roasts along with a few steaks and stew meat. This time we cut a beautiful 7lb. chuck roast and had a wonderful time deciding all the things we wanted to do with it, Southwestern Shredded Beef. Doing this one a little different than I usually do, I am…
Tex-Mex Brisket Pie, we love the “Big Beef” flavor of brisket and have been enjoying cooking it Tex-Mex all week. We thought we would do a BIG meat pie today with a few pounds of our “Tex-Mex Shredded Brisket” in a 10-inch cast iron skillet with a golden flaky crust. We wanted to step away from the traditional smoked brisket you see everyone doing…