I have been looking forward to Date Night all week. We picked up some Babyback Ribs. These were some nice racks, all the prep was done already all I had to do was rub them down with our seasoning and put them in the Green Mountain Wood Pellet Grill for a "Kiss of Smoke". Notice the nice smoke ring, these ribs were tender, juicy and…
Orange Ginger Pork may just put an end to Ken’s favorite take-out. We marinated the pork overnight in an orange ginger marinade, and then Patti made a sweet and zippy sauce as a glaze. Grilled to perfection on our Sawtooth Pellet Grill and served over white rice. This is a very easy recipe, your friends will love it… Patti and I have set one…
Uncle Bubba’s Smoked Pork Roast was smoked to perfection on Green Mountain’s Davy Crockett. A simple slow smoked pork roast with a delicious white sauce, easy and very tasty. It's easy to set up your grill anywhere, for a tender, juicy pork roast with "Kiss of Smoke". We served this with a drizzle of “The White Sauce”. Patti and I have set one night…
Ostrich Egg Fatty Redux, knowing our number one ingredient for our recipes is imagination, some friends of ours gave us an ostrich egg to play with. It was the size of a football and much heavier. We had lots of ideas from the bizarre to just scrambling the thing with sausage and garlic or omelet’s for twenty. After a 3 hour smoke you know it…
Scotch Eggs Go Tailgating, A Scotch egg is a work of art. These things are AWESOME; everyone who has tried one says “Oh My Gosh, these are great!!!” And being the Chef those words are music to my ears. A Scotch Egg is a hardboiled egg, wrapped with a quarter pound of sausage, then wrapped with a strip of thick cut bacon and put…
Uncle Bubba’s Whiskey Ribs, we love good ribs, we try to throw a few racks on the GMG every week or so. We like them with a flavorful BBQ sauce that is just starting to caramelize. Oh, so good! For today’s ribs we coated them in my “Uncle Bubba’s Whiskey BBQ Sauce”, a Texas style BBQ sauce that is good on everything. Patti has…
Smoked Pork Sirloin in Mushroom Sauce proves that your Davy Crockett Tailgater can do so much more than hamburgers and hot dogs. Spring is on the way and we are wanting to do more camping and tailgating cooks. This is an easy one pot entrée that’s a little fancy and a lot of delicious with an Awesome “Kiss of Smoke”. This was beyond good!…
Pulled Pork, always wanting some good pulled pork sammies and with the Super Bowl and tailgating parities this week end was all we needed to fire up the GMG. We made the traditional sandwiches with a nice North Carolina-style vinegar BBQ sauce. Then, we did a nice plate. All slow smoked with apple pellets, they were so good. This may be the very best pulled…
Uncle Bubba’s Bourbon Bacon Tenderloin, sweet with a hint of spicy heat, a kiss of smoky bacon and a splash of bourbon. This tenderloin was just that, no teeth needed tender, dusted with Chef of the Future’s Honey Garlic Bourbon seasoning. A ton of thick cut pepper bacon brushed with our Smokey Bourbon Bacon KC BBQ Sauce is a thick and rich sauce that…
Slow Smoked Carnitas, we love a good Carnitas and all the different ways to enjoy it. I think this is the best Carnitas I have ever enjoyed much less made. The meat was so tender, lightly covered with a savory sauce, lightly kissed with a fruit wood smoke. Over the top!! One of the nice things about getting old is that you can’t remember…
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…