https://youtu.be/57uAffq1-rk Video Santa Maria Sirloin Video Santa Maria Sirloin steak was so easy and delicious marrying a 2” thick sirloin steak and our Santa Maria Seasoning. Too easy and so good. We have been working on a new seasoning “Santa Maria Seasoning” and giving it a workout on the GMG. We are Really Pleased with the results. Thinking ribs and chicken up next. Our Santa…
Bacon Onion Pie was originally made as a side dish for Orange Ginger Pork Loin. We made plenty of both. Good thing because this was one of those "Really Good Ones". Sweet from the onions with a "Kiss of Smoke". Patti used leftover ham, that she cubed, and added it to the bacon onion pie leftovers to make a whole new entrée. Plus, a…
Santa Maria Tri Tip because nothing says big, big beefy flavor than a Santa Maria seasoned tri tip. And nothing says quick and easy like our Santa Maria Rub generously rubbed into a big, beautiful tri tip. Tender, juicy and seasoned to perfection with a “Kiss of Smoke”! Patti and I have set one night a week just for us. It’s our date night.…
Thai Stuffed Burgers, we love hamburgers they are so versatile with all the combinations. Some of our favorite ways to make them are inside out or stuffed burgers. One of Ken’s favorites and one of our most popular is our nutty buddy burger with peanut butter and bacon on top. Tonight’s burger has a chunky peanut butter Thai-seasoned stuffing. Ken was very happy. This is…
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.…
Red, White & Blueberry Tart will make you stand up and cheer. It’s a perfect time for lots of luscious summer fruit. We used fresh strawberries, blackberries and blueberries. You can use whatever berries you like. Or, if you prefer, this would be great with sliced peaches or plums. Ken loved the streusel topping and both whipped cream and/ or vanilla ice cream. Patti…
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…
Cranberry Pecan Bread Pudding, this is a perfect dessert for camping and tailgating for those of us with a major sweet tooth. This bread pudding features the tartness of cranberries and pecans plus a sweet, crunchy topping with a mellow brandy sauce with the smoky kiss of pecan. All made even better on our Green Mountain Davy Crockett Tailgater. Patti and I have set…
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…
Tomahawk Cheese Steaks and Lobster because Patti is originally from Philly where they supposedly know all about cheese steaks. Not anymore. We took 2 Tomahawk steaks (about 4lbs. each and 3 inches thick) and stuffed them with Mozzarella cheese, then we topped them with sauteed mushrooms and onions and then a nice "Kiss of Smoke". Ken loves his taters, but we served the steaks…