Pork Steak with Onion Mustard Sauce, Ken found a beauty of a 4lb. pork steak, but we disagreed how to fix it. Patti won and came up with Pork Steak with Onion Mustard Sauce using ingredients we already had on hand. We seasoned it just right with Swimmin’ in Smoke Booty Shake and smoked and grilled it to perfection on our Green Mountain grill…
Creole Fatty, we’ve been working on some awesome sauces and our Creole sauce is wonderfully zippy and perfect for our Creole Fatty. Not for timid taste buds it’s loaded with Andouille sausage and cheese and wrapped in hot sausage (you can use mild, too) with a weave of bacon and a topping of our Creole sauce. We served it hot off the grill tonight…
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…
Peppered Roast Beef with Coffee Gravy “Smokin on Your Gasser”. Hickory smoked with a nice pepper crust then smothered with a coffee gravy. Pull apart tender, juicy with a “Kiss of Smoke” in every bite. Smokin’ on Your Gasser, there are a lot of fine gas grills out there; in fact there are more gas grills in America’s back yards than any other. We get…
Smokie Cheddar Poppers were a fun and easy recipe to make when we’re camping and we always bring our Green Mountain Grill Davy Crockett. We, of, course, have to have a grill with us and this little grill is a powerhouse for tailgating. Patti loves that the legs become the handle so either of us can carry it. We use little smokies sausages because…
Tequila Sunrise Pork Chops, we love pork with a kiss of citrus. It adds so much flavor and blends nicely with most styles of cooking. These are super easy to do for Tailgating or camping meals because you can bag them up the day before or even freeze them and they are ready to go!!! We cut our own 2-inch loin chops and made…
Bacon Wrapped Seafood Stuffed Shrimp, Ken wanted shrimp for a Tailgating event. Patti wanted something extra special and Ken went crazy for these. They can be served as an appetizer or entrée and Ken had them as both, not bothering with any sides. Depending on your seafood preference you can mix or match your favorites. We used both lobster and crab for a rich and…
Tailgater Pizza Chicken Rolls, The play-offs reminded Patti of a recipe she would fix for her beloved dad Jesse. When she was a kid, she would fix this for them on Sundays when they watched the Eagles playing football back in Philly. Tonight we served this over pesto sauced pasta. But, back then she and her dad would have it open faced on big…
Santa Maria Rub a uniquely sweet, smoky and spicy rub from Old California, famous for its great BBQ Tri Tip. We like to do a heavy coat to make a crust of our Santa Maria Rub on Tri Tip for grilling, roasting or smoking for Big Bold Beef BBQ. We also enjoy it on pork, chicken, potatoes and vegies. In Santa Maria every family has…
Uncle Bubba's Bourbon Glaze is a delicious, super simple and beautiful glaze that Absolutely Rocks Ribs. A Kiss of Bourbon, smoked garlic with a hint of black pepper in a glaze made with brown sugar. You’ll love this one! Remembering how my grandfather used to make this: a bit spicy and sweet that’s great on smoky ribs. Check Out All of Our Cookbooks They…
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…
The Cajun Burger, Patti had a hankering for Jambalaya, but Ken had to have a bacon cheese burger. So, we compromised and made a burger with our favorite Chef of the Future Cajun Seasoning on a bacon cheeseburger topped with extra large shrimp. It came out great, especially adding our bacon square. Our first ingredient in our cooking is imagination, but sometimes it’s fun.…