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…

Continue Reading

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…

Continue Reading

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…

Continue Reading

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…

Continue Reading
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…

Continue Reading

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,…

Continue Reading

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…

Continue Reading

Cajun BBQ Beef Sandwiches

  Cajun BBQ Beef Sandwiches, we love BBQ beef sandwiches with big beefy chunks of meat is a rich BBQ sauce. Tonight we used Grandville’s Gourmet Cajun BBQ Jam. These are so rich, flavorful and simple you’ll love it and folks will sing praises to your skills as a Grill Master. We are having so much fun coming up with recipes for our shredded chuck…

Continue Reading

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 break any teeth.…

Continue Reading

Chipotle Beef

  Chipotle Beef, we love good rich beef flavor, then add the smoky influence of the Southwest. I am in heaven. The tortillas were tougher than the beef. In a sauce made from fresh peppers, onions and tomatoes from the Murrieta Farmers Market along with chipotle peppers it was multiple layers of awesome. Hot enough for Ken and mild enough for Patti. There are so…

Continue Reading

Smoked Brisket

  Smoked Brisket Another one of our first recipes, 5 cameras ago... But still a good one. Smoked Brisket, Our friend brought us a small brisket and here’s the story. We gave it a good rubbing with Pete’s Firehouse and smoked it for 4 hours at 250* (121c). We enjoyed the rich beef flavor and it was so moist and tender no teeth were needed…

Continue Reading
Close Menu