5 Pepper Pizza
5 Pepper Pizza

5 Pepper Pizza

  5 Pepper Pizza we love pizza and the Big Beef flavor of smoked roast beef. Last week we smoked 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…

Continue Reading

Chocolate Pecan Bacon Candy

  Chocolate Pecan Bacon Candy! Like the other bacon candies we have done this stuff is CRAZY GOOD and will be ILLEGAL when the food police hear about it! Got the idea of adding pecans from talking with Bret at Earthwork’s Supply, (Bull Racks). This is a special treat. Bacon Candy is so simple to make: sweet and smoky. Just melts in your mouth. Patti…

Continue Reading

Smoked Turkey & Broccoli Pasta

  Smoked Turkey & Broccoli Pasta, Patti is the queen of casseroles. Ken made an extra smoked turkey just so she could work her magic on leftovers. Having our awesome Louisiana Grill/Smoker we had lots and lots of flavor because we smoked the turkey, smoked the casserole and used Louisiana Grills Sweet Hot Seasoning. Definitely a win, win, win! Patti and I have set one…

Continue Reading

Smoked Turkey & Cheese Enchiladas

  Smoked Turkey & Cheese Enchiladas, in the last few days Ken smoked a turkey and smoked our favorite types of cheese. With the holidays coming we get asked for lots of recipes using leftovers. These were quick and easy to put together and can be put together the night before. Then, on to the grill for another “Kiss of Smoke". These were gobbled right…

Continue Reading
Mild Southwestern Brats
Smoked Collagen Casing

Mild Southwestern Brats

Mild Southwestern Brats! This week we thought we would take a trip into the southwest with a mild Southwestern flavor using Chef of the Future’s Southwestern Rub and Seasoning. I am working on a brat that I can make my house brat. Meaning there is always some in the fridge for snacks and sandwiches. So, we did this one using both natural casing and collagen…

Continue Reading

Bacon Cheese Garlic Bread

Bacon Cheese Garlic Bread, We were invited to a potluck. We offered to bring garlic bread. We thought we would test a new recipe we were working on. “Bacon Cheese Garlic Bread”, oh yeah we rocked this. This was quick, easy and ooey gooey great. Jam packed with crumbled bacon, two kinds of cheese and buttery garlic… There were no leftovers, darn. The fun thing…

Continue Reading
Coffee Infused Buckboard Bacon
Coffee Infused Buckboard Bacon

Coffee Infused Buckboard Bacon

  Coffee Infused Buckboard Bacon, our new love is makin’ bacon. There is something special about making your own bacon. It’s very easy to do and better than any store-bought bacon we’ve ever had. That said there is no such thing as “Bad” bacon, just some is better than others. It’s Bacon Candy… We cured it for 14 days, and then we did a 2…

Continue Reading
Bacon Wrapped Grilled Onion Slabs
Bacon Wrapped Grilled Onion Slabs

Bacon Wrapped Grilled Onion Slabs

Bacon Wrapped Grilled Onion Slabs, there is no one way to do them and they are super easy to do. They can be a different grilling adventure every time you make them! The only thing that can hold you back is your imagination! Bacon Wrapped Grilled Onion Slabs are a smoky sweet side that’s great for home or tailgating. Give these a try, a thick…

Continue Reading

Scotch Eggs

  Scotch Eggs, A friend of ours showed us this little trick, and we have been working on it for three weeks now and made it into a work of art. These things are WONDERFUL; so far everyone who has tried one says “Oh My Gosh, these are great!!!” And being the Chef those words are music to my ears. We always sold out of…

Continue Reading
Homemade Jalapeno Cheese Bratwurst
Homemade Jalapeno Cheddar Bratwurst

Homemade Jalapeno Cheese Bratwurst

Homemade Jalapeno Cheese Bratwurst, my love of sausage making continues. I was surprised at how little heat there was in these brats, but they were jam packed with flavor! Sausage making is easier than you might think, keep in mind that man has been making some 3000 years before Christ. They had only stone tools then and today you can get a decent grinder/stuffer for…

Continue Reading

Shrimp au Gratin

Shrimp au Gratin for our date night this week we wanted something light, but especially delicious. We’ve also gotten requests for Lenten recipes. This recipe would also work really well with lobster, bay scallops (the smaller ones) or your favorite combination. We served this over “Patti’s Fabulous Fettuccine”. Then, we mixed the leftovers together for a special lunch the next day served with mimosa’s made…

Continue Reading
Close Menu