St. Paddy’s Irish Nachos

  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…

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Smoked Corned Beef

  Smoked Corned Beef, and Smoked Corned Beef is Pastrami!!! Patti found corned beef on sale for $1.69 a pound. To say the least she bought a load of them for the freezer. So, we are going to enjoy smoking them for awhile. This is the first one we have ever smoked and it was fantastic. We also cored a head of cabbage and stuffed…

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Smoked Corned Beef is Pastrami

Smoked Corned Beef is Pastrami… and we love Pastrami!!! With St. Paddy’s day coming we have been getting a lot of questions about smoking corned beef. When you smoke corned beef you make Pastrami. We have 3 or 4 recipes posted now for corned beef but I wanted to do a Heavily Peppered Pastrami. Patti and I worked a nice pepper rub and smoked our…

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Sweet & Smoky Corned Beef

Sweet & Smoky Corned Beef, we’re invited to St. Patrick’s Day pot luck. Of course, when asked what we should bring our friends always utter those three little words “bring barbequed meat”. Patti wanted to try to just smoke the corned beef instead of grilling it, using different sorts of seasoning. It was lean, a little sweet, a little savory and a lot of delicious.…

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Firehouse Stuffed Meatloaf

  Firehouse Stuffed Meatloaf, Winter weather, even in California, begs for meatloaf and mashed potatoes. Our friend Pete makes award winning sauces and rubs. One taste and you’ll know why. We also really like that salt is never the first ingredient. Of course, if you’re making this recipe for your local firehouse you might want to triple the recipe. Patti and I have set one…

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Date Night Rib Eye Reverse Seared

  Patti and I always make our Date Night dinner something special. When Patti brought home these 2 inch Rib Eyes I thought these fit the bill perfectly for a reverse sear. The reverse sear/cold smoke method allows for a much deeper smoke flavor on meat, chicken, fish, seafood, game and cheese without actually cooking the food before grilling.  So, I used the probe on the…

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Awesome Date Night Sirloin

Awesome Date Night Sirloin. Been a long week this week and we were really looking forward to a nice quite evening. Patti got nice 2 inch sirloin for the grill then whipped up some garlic mashed potatoes and a batch of skillet biscuits for us. A very nice evening indeed… I did a reverse sear smoking the meat until I had an internal temperature of…

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Simple Grilled Rib Eye Steak

  Simple Grilled Rib Eye Steak because nothing says delicious beef like Raider Red Prime steaks and each steak is almost a full pound. Plus, nothing says simple like a well-seasoned, perfectly grilled steak on our Green Mountain Pellet Grill. And cut with a spoon tender... Patti and I have set one night a week just for us. It’s our date night. We usually put…

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Smoked Chuck Roast Argentinian Style
Smoked Chuck Roast Argentinian Style

Smoked Chuck Roast Argentinian Style

Smoked Chuck Roast Argentinian Style, we love the BIG BEEF flavor of a chuck roast. We wanted tacos and there are none better than with smoked shredded beef with a "Kiss of Smoke". This cook was fun because I got to use a 10-cent yard sale treasure, Grandma’s old roaster again! Loaded it up with peppers and onions and into the smoke for about 5…

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Blackened Prime Rib Steak

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,…

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Fiery Smoked Chuck Roast

  Fiery Smoked Chuck Roast, I love the Big Beef flavors of chuck roast. And there are tons of things you can do with it. So, with that in mind I am doing a “Fiery” smoked chuck roast today. Bringing flavors from south of the border in with chipotle and jalapenos. After a 5 hour smoke I’ll shred this big boy and use in some…

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