Southwestern Frito Pie because at our house Taco Tuesday isn’t just about tacos. We were invited to a southwestern themed tailgating party and we wanted to make something a little different and not spending much money. Plus, most of these ingredients we had on hand. Ken likes the chili cheese Fritos and Patti likes the regular, so we used both. A nice thing about…
KC BBQ Kielbasa Sliders were easy to make for feeding a Tailgating crowd. This is an easy one and you can adjust larger or smaller to fit your needs. We made it larger so we could enjoy these sliders during the week. We smoked some Kielbasa in our new Smokey Bourbon Bacon KC BBQ Sauce, a sweet sauce with a hint of spicy heat,…
Unique Meat Dishes You Can Taste Only in the Farthest Corners of the Planet. Are you the one who can’t imagine life without meat? Every day can be filled with different tastes and kinds of meat to cook. It can be mixed with various sauces for creating an unbelievable smell and aroma, which makes you irresistible to this dish. For thousands of years, people…
Uncle Bubba’s Zippy Taco Burgers is another camp meal Uncle Bubba made with his “Shredded Beef”. He went “South of the Border” with a 6-hour slow smoke until he had a mountain of “Fork Tender Spicy Shredded Beef”. One night he made us “Zippy Taco Burgers” topped with his “Cowboy Queso” and we ate burritos in one style or another along with tacos and…
https://youtu.be/4OS-47DMVbM Zippy Beef Jerky Zippy Beef Jerky, we have always liked jerky and have wanted to make our own for years. This jerky is packed with flavor. A bit zippy with lots of black and red pepper mixed with Green Mountain’s “South of the Border rub”. Then, I pulled it off the smoker while still a little tender as jerky goes. I didn’t want to…
Guest Chef Robert Blackout Stew, it was October 29th, 2011 we had a very unusual and extremely rare ice storm in New Jersey . Leaves were still on the trees and from the weight of the ice, tree limbs and whole trees were coming down knocking out power lines and left us and tens of thousands of others without power for 5 days. Coincidentally,…
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…
https://youtu.be/57uAffq1-rk Video Santa Maria Sirloin Video Santa Maria Sirloin steak was so easy and delicious marrying a 2” thick sirloin steak and our Santa Maria Seasoning. Too easy and so good. We have been working on a new seasoning “Santa Maria Seasoning” and giving it a workout on the GMG. We are Really Pleased with the results. Thinking ribs and chicken up next. Our Santa…
Santa Maria Tri Tip because nothing says big, big beefy flavor than a Santa Maria seasoned tri tip. And nothing says quick and easy like our Santa Maria Rub generously rubbed into a big, beautiful tri tip. Tender, juicy and seasoned to perfection with a “Kiss of Smoke”! Patti and I have set one night a week just for us. It’s our date night.…
Thai Stuffed Burgers, we love hamburgers they are so versatile with all the combinations. Some of our favorite ways to make them are inside out or stuffed burgers. One of Ken’s favorites and one of our most popular is our nutty buddy burger with peanut butter and bacon on top. Tonight’s burger has a chunky peanut butter Thai-seasoned stuffing. Ken was very happy. This is…
Tomahawk Cheese Steaks and Lobster because Patti is originally from Philly where they supposedly know all about cheese steaks. Not anymore. We took 2 Tomahawk steaks (about 4lbs. each and 3 inches thick) and stuffed them with Mozzarella cheese, then we topped them with sauteed mushrooms and onions and then a nice "Kiss of Smoke". Ken loves his taters, but we served the steaks…