Double Pepperoni and Onion Pizza is lots of pepperoni and a mountain of 3 kinds of cheese. Topped with sweet onions on a simple garlic onion pizza crust. If you like pizza you’ll love this one! Patti and I have set one night a week just for us. It’s our date night. Tonight we are cooking on our Ooni (Uuni) 3 Wood Fired Oven…
Cheesy Stuffed Pork Loin wrapped in a bacon weave was moist and delicious. Cooked using the rotisserie on our gas grill with a “Kiss of Smoke”. Patti used box rice adding some special extras. We made this the night before and popped it on the grill after Church. Easy cheesy. We used cheddar cheese in the rice, but you can use your favorite cheese and/or…
Filet Mignon on Stuffed Portabella Mushrooms Filet Mignon on Stuffed Portabella Mushrooms was fancy enough for Mother’s Day and easy enough for any day. Patti made a simple stuffing for the mushrooms of smoked garlic, sweet onions and pepper bacon then topped them with Filet Mignon steaks. Ken loves his steaks with a “Kiss of Smoke” and so tender that you don’t need teeth and…
Crying Tiger Hot Sauce is a simple sweet-and-sour sauce with a little heat. I used our Mumbo sauce as a base for this sauce. You can easily adjust this sauce form mild to hot. I don’t think I can cook without garlic and I added more of our smoked garlic for “A Kiss of Smoked Garlic”. Easy to make and goes fast so…
Roast Beef Slow Smoked six hours in the Louisiana Wood Pellet Grill/Smoker. Look at those smoke rings. Patti couldn’t believe that after smoking something for 6 hours it could be so tender and juicy with big, rich smoky beef flavor. Patti served it up with bacon garlic gravy and her “Fiesta Broccoli Bake”. Patti and I have set one night a week just for…
Chipotle Orange Sauce, in my quest for over the top sauces and the simple fact that we love chipotle and oranges we worked this sauce out for some ribs we are going to do. The orange in this sauce just jumps out at you followed with a smoky kiss from the chipotles and smoked garlic. A simple and easy sauce that everyone will love!…
Brisket on the Green Mountain Grill Video Brisket on the Green Mountain Grill Video! We smoked a brisket this week for tons of “Big Beef” flavor. Served with Paw Dads Texas BBQ Sauce. It’s a delicious, super simple and beautiful sauce that goes well with anything on the grill. Remembering how my grandfather used to make this: a bit spicy and sweet that’s great…
“Poor Man’s” Burnt Ends are “Off The Hook”! I love Burnt Ends and not being able to afford the high cost of brisket can never get enough of them. I got the idea for our “Poor Man’s Burnt Ends” from Larry Wolfe and his ”The Wolfe Pit” Face book Group where he shows us how to do them with chuck roast. So, I have done…
Smokey Espresso Barbecue Sauce, a delicious, easy and beautiful sauce to have in your kitchen It’s a great BBQ or dipping sauce. It can be served either hot or cold. It goes well with Beef, Pork and Chicken. This is one of those “Must Try” sauces! This is our take of Aaron Franklin’s famous recipe with a few changes more to our taste like…
Uncle Bubba’s Cheese Steak Taters because we love steak and taters and Uncle Bubba’s taters has everything we love. Tender chunks of steak on top of a pile of steak fries. Toss in some sautéed smoked garlic and sweet onions. Then top it off with Uncle Bubba’s Alabama Sauce… All with a “Kiss of Smoke”. It just doesn’t get any better than this… For…
Red Snapper with Creamy Shrimp Sauce, healthy doesn’t have to mean bland and boring. We jazzed up some red snapper filets with a creamy, light shrimp sauce. Our Outdoor Oven makes it so easy and convenient without heating the kitchen. We love that. Patti served it with store bought cole slaw and chilled glasses of white wine. Patti and I have set one night a…
Hawaiian 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 this weeks ribs we dusted them with Chef of the Future’s Honey Garlic Bourbon Seasoning and Rub. The last 30 minutes or so we covered them…