Rattlesnake Eggs, we love tailgating! It’s a fun way to get away from it all, enjoy nature and hang with the dogs. Of course, we have to take a grill with us and the Green Mountain Grills Davy Crockett is just perfect. It’s small enough to pop in the back of the car and big enough to grill/smoke just about anything. Ken suggested we…
Our Tenderloin Burger Alabama Style is an adventure in Hamburger Heaven! Tender and juicy served with our Alabama sauce then topped with a pile of Cole slaw. I don’t have any idea why they call this a “Tenderloin” burger because it is a slice of “Pork Butt” about an inch thick, tenderized, battered and grilled. We did these on our Green Mountain Grill using…
Costa Rican Coffee Glazed Pork Skewers is like a trip to the tropics, but without the cost or the sunburn. Brewed coffee is a great tenderizer for any cut of pork or beef. It also makes a rich, savory marinade and sauce with notes of rum (or extract) and molasses plus a whisper of chocolate. With a “Kiss of Coffee Smoke” from a Wedgie.…
Chipotle Orange Pork Tenderloin because the tart sweet orange in this sauce just jumps out at you followed with a smoky kiss from the chipotles and smoked garlic. We did an overnight marinade in our Chipotle Orange Sauce for a delicious, simple and easy cook with this tender pork! A great dish with a “Kiss of Smoke” for tailgating and having friends over for…
Date Night Country Ribs, Patti got country style pork strips on sale and they were boneless, too. It was a great time to try out our Butcher BBQ Premium Rub. It was a little sweet, a little kicky and a ton of flavor with no MSG or gluten. We sauced these with Country Bob’s BBQ sauce and dinner was just right. Patti and I have…
Baby Back Ribs 101, Everybody is always asking us how to do ribs. People think that there must be some kind of magic or secret recipe. The problem is that most folks tend to over think BBQ. So, we ask, what is BBQ? BBQ is when you cook Low and Slow. Grilling is Hot and Fast. No matter your heat source BBQ is LOW…
NUTAPENOS A game day Must!!! Patti’s best girlfriend, Peggy just loves our different stuffed jalapenos, especially our “rattlesnake eggs” and "armadillo eggs”. Over lunch last week she suggested, knowing how much Ken loves peanut butter, to just stuff some in a jalapeno. So, Nutapenos were born and it’s easier to say than peanut butter poppers. Wrapped with Zaycon Fresh bacon they made a fun and…
Potato Tart, Bacon Bacon Bacon, our thanks to Chef Michael Smith for this idea! It’s an awesome side dish, but would work well as a main dish. We used two whole pounds of fresh bacon combined with Ken’s smoked cheddar cheese, sliced potatoes, onions and garlic. We seasoned it to perfection with “Swimmin’ in Smoke Boo Yah Beef” and coarse grind black pepper. I…
Maple Bourbon Pork Glazed Loin on Green Mountain’s Rotisserie. Beautiful and self-basting with a “Kiss of Maple Smoke”. Boneless pork loin is as versatile as chicken breast and just as lean. It’s an easy entrée that everyone will love, a little sweet, tender, and juicy. Ken loves hot and spicy, but he loved this. We used Patti’s “Sweet Mama’s Maple Bourbon Glaze”, finger licking…
Uncle Bubba’s Bourbon Glazed Ribs! Hands down these may be the best ribs I’ve ever done! We rubbed our ribs with “Duck Fat” (cooking spray) for a binder the dusted them with Butcher BBQ’s new “Grilling Addiction” seasoning. Coating it with “Uncle Bubba’s Bourbon Glaze” the last 30 minutes of the cook to caramelize. All with a “Kiss of Smoke”! The seasoning, smoke and…
Ribs N Beans = BBQ heaven! Ken loves his ribs covered in Briggs True Bacon Bourbon BBQ sauce, but Patti wanted something different and Briggs True Texas Mustard Sauce filled the bill deliciously. We had our friend Harriett over to break the tie for which was best…she picked both. With the ribs we put on a batch of Kens Famous Baked Beans Redux taking…
South of The Border Rib Tips with a Chipotle Orange BBQ Sauce, we have been wanting to some rib tips for some time now. Well, we had a few pounds of them and now was the time. “Gitty Up Go”. I was thinking of a south of the border theme. We have some of Green Mountain’s South of the Border Seasoning Blend; I love…