Kens Famous Baked Beans, I love these beans; and everyone who has ever tried them has, too. They are even good cold. I have been working on this recipe for 30 years or so now. I added a lot more garlic now than in the beginning, but we like garlic more now. When I make them I don’t use a recipe or measure anything, I…
Lamb Shanks, I have to say that Patti out did herself with this one. All I did was put the things she gave on the grill. She seared the lamb in a cast iron Dutch oven and then made a sauce to cook them in. Followed with creamy blue cheese garlic mashed potatoes that was incredible. Topped off with Patti’s zesty bacon sausage stuffed…
Easy Cheesy Onion Taters because Patti asked Ken what kind of potatoes he wanted with dinner. He, of course, said “tater taters”. She was going to be making “Hasselback Chicken” (recipe soon) and wanted something creamy. Instead of the usual base of alfredo sauce Patti found a jar of French onion dip and had an “aha” moment. The combination of sour cream and onions…
Grill Grate Fajitas, are best served when the meat is brought to the table sizzling loudly on a cast iron skillet, with the tortillas and condiments on the side. The smell and sound of the meat and peppers sizzling is a delight in itself. We have taken the fajita so far from its humble beginning that folks don’t remember what it was or where…
Citrus Pork Loin says tacos and we love pork loin. We took a 4 pound pork loin and put it in a Dutch oven with citrus marinade, onions, garlic and sliced tangerines. We slow smoked it for 7 hours. The pork just flaked apart with the aromas of oranges and a kiss of citrus flavor and was just screaming to be wrapped up in a…
Strawberry Rhubarb Crisp, strawberries are in season and it’s hot outside. This is super easy to do on the Green Mountain Grill without heating up the house. A perfect marriage (just like ours). But, with strawberries and rhubarb we got at the Farmer’s Market. Sweet and tangy served either hot or cold works great with ice cream or whipped cream, with a “Kiss of…
Summer is here with a vengeance and Patti's Easy Berry Crisp for Two is a refreshing treat. It’s been triple digit hot. So happy to have our Outdoor Oven to keep the heat out of the kitchen and still cook refreshing desserts like our fruit crisp. It’s quick and easily made with your favorite berries and just a few other ingredients. Having the smoke box…
Southwestern Stuffed Chicken Breasts or as Patti called it “Chicken Cordon Bleu with a Texas twang”. We get lots of requests for chicken breasts in various ways. This was 3 ingredients easy and just a little zippy with a “Kiss of Smoke”. Patti and I have set one night a week just for us. It’s our date night. We usually put something special on…
Smoked Pork Sirloin in Mushroom Sauce proves that your Davy Crockett Tailgater can do so much more than hamburgers and hot dogs. Spring is on the way and we are wanting to do more camping and tailgating cooks. This is an easy one pot entrée that’s a little fancy and a lot of delicious with an Awesome “Kiss of Smoke”. This was beyond good!…
Wonders of Cooking with Duck Fat, Chefs around the world cook with duck fat for many reasons , the first being that it simply makes good food taste better! We use it when we need a cooking spray or as a binder to ad another layer of flavor! When most people think of duck fat, they think of French cuisine. It has been used…
Slow Smoked Carnitas, we love a good Carnitas and all the different ways to enjoy it. I think this is the best Carnitas I have ever enjoyed much less made. The meat was so tender, lightly covered with a savory sauce, lightly kissed with a fruit wood smoke. Over the top!! One of the nice things about getting old is that you can’t remember…
Beef Bourguignon is pot roast braised to perfection in dry red wine! I was wanting the flavor of “Big Beef” you can only get from chuck roast. For the world to be right it has to be servered with mashed potatoes and gravy! We took it a step farther and gave it all a “Kiss of Smoke”! Patti and I have set one night…