Hasselback Stuffed Chicken Breasts because Patti loves, loves chicken and wanted to do a recipe that is mild in spiciness, but full of flavor. These were easy to put together the morning before Church or even the night before. These make a real treat to make for camping and/or tailgating, with that "Kiss of Smoke". Patti and I have set one night a week…
Brisket Taquitos, we thought we would step away from the traditional smoked brisket you see everyone doing. I love just about anything that you can roll up in a tortilla. So, we used a few pounds of our “Tex-Mex Shredded Brisket” and make a pile of “Big Beef” Taquitos. I already want to make some more…lots more! You can feed a lot of people…
Ribs N Beans = BBQ heaven! Ken loves his ribs covered in Briggs True Bacon Bourbon BBQ sauce, but Patti wanted something different and Briggs True Texas Mustard Sauce filled the bill deliciously. We had our friend Harriett over to break the tie for which was best…she picked both. With the ribs we put on a batch of Kens Famous Baked Beans Redux taking…
El Burrito del Diablo or The devil's Burrito. We love fiery beef burritos, so we thought we would smoke up a pot of La carne del Diablo or The Devil’s Beef on the gasser. A 4-pound chuck roast, 5 different Chile peppers, onions and garlic for a 5 hour cook. All with a “Kiss of Smoke” from a wedgie loaded with GMG’s Texas Blend…
Quesadilla Burgers puts a whole new twist on “BIG BURGERS”! You can take Taco Tuesday to a whole new level also! Ken loves big cheesy burgers and this was a ½ pound beauty with a southwestern twist with a "Kiss of Smoke". All the ingredients we love on a quesadilla added to a cheeseburger served on a taco size tortilla. We made three of…
Lemon Tarragon Shrimp and Scallops is just like Spring: light and bright. Patti used fresh lemon juice and plain Greek yogurt to give it a creamy sour cream-like flavor. It had a crunchy topping from crushed cheese crackers. Patti likes them because the crackers come in so many flavors. And with warmer weather just around the corner these only took about 10 minutes on…
Mouth Watering Italian Sausage & Vegetables In Marinara Sauce with Soft-Cooked Eggs. If it’s Friday or Saturday night, a scrumptious meal is a must. After all, there’s no better way to end the week or usher in a new week on a good note than with a sumptuous dinner. Need a new recipe to do that? If yes, congratulations on coming to the right…
St. Paddy’s Irish Nachos, we love nachos for appetizers, snacks and sometimes for dinner. Our friend Peggy Fairweather came up with the idea of combining nacho toppings over potatoes. She knows Ken is a meat & taters kind of guy. So, in honor of St. Patrick’s Day we made nachos with some of our Shredded Chuck Roast, French fries and a topping of food…
We wanted a hearty stick to your ribs dinner. Having our good friends Jim & Debbie over and they wanted a dinner with some of Ken’s smoked cheese. We’ve all enjoyed it as snacks on crackers and cheese sauce, but they wanted to try some of our cooking magic as an entrée. Patti thought her lasagna would put the cheeses to a delicious use. Instead…
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…
Valentine Breakfast Biscuit, on Valentine’s Day I always try to do something special for Patti. This year I thought I would start with breakfast. I made this last week to try it out for our Valentine’s Day. It was a hit! So, I thought I would post it in case anyone else wanted to try it… Patti and I have set one night a week…
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…