Read more about the article Southwestern Shredded Beef
Southwestern Shredded Beef

Southwestern Shredded Beef

  Southwestern Shredded Beef we get a large Chuck Roll every month  that we cut into huge roasts along with a few steaks and stew meat.  This time we cut a beautiful 7lb. chuck roast and had a wonderful time deciding all the things we wanted to do with it, Southwestern Shredded Beef. Doing this one a little different than I usually do, I am…

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Read more about the article Smoke Daddy Cold Smoked Cheese
Smoke Daddy Cold Smoked Cheese

Smoke Daddy Cold Smoked Cheese

  Smoke Daddy Cold Smoked Cheese. We really enjoy smoked cheeses; we eat them as snacks and Patti uses them in lots of different recipes. So, every month we smoke a bunch of cheese and about 4 pounds of garlic that we use in our recipes. Think about pizza done with smoked cheese. You’ll never want it any other way! We grate a pound or…

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Read more about the article Braised Short Ribs
Braised Short Ribs

Braised Short Ribs

Braised Short Ribs On the Jim Bowie This recipe post is an older post in honor of my friend Tony, a Vet who is still with us in spirit... This week our friend Tony came down and we wanted to do something special for his birthday. We haven’t seen Tony for about four months and he was starving for some good “Q”. Sailors are easy…

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Read more about the article Garlic Sour Cream Chicken
Garlic Sour Cream Chicken

Garlic Sour Cream Chicken

  Garlic Sour Cream Chicken is comfort food while the nights are still chilly. We like chicken thighs, but you can use any parts you prefer. You can even use boneless chicken parts as long as they are grilled until done. (165* or 74c). It’s also easy to prepare because you can marinate it overnight. To make the sauce/marinade lower in fat and calories substitute…

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Read more about the article Rusty Mustard BBQ Beef Burger
Rusty Mustard BBQ Beef Burger

Rusty Mustard BBQ Beef Burger

  Rusty Mustard BBQ Beef Burger, we are having so much fun coming up with recipes for our shredded chuck roast. Our Rusty Mustard BBQ Beef Burger is off the hook. We used our Rusty Mustard Carolina Style BBQ Sauce with just a hint of heat. You can adjust the heat up or down to your taste, plus it’s quick and easy to make and…

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Read more about the article Maple Bourbon Glazed Pork Loin
Maple Bourbon Glazed Pork Loin

Maple Bourbon Glazed Pork Loin

  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…

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Read more about the article 3 Ways To Elevate Quarantine Cooking
3 Ways To Elevate Quarantine Cooking

3 Ways To Elevate Quarantine Cooking

  • Post category:Our Recipes

  If there’s anything positive that the pandemic has brought to families, it’s that now, families are staying home more than they may have in the past. This means more quality time that can be spent together, and more opportunities to cook for your family, and be more creative in the kitchen! For a lot of people that don’t really cook before, the quarantine has…

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Read more about the article Tex-Mex Brisket Pie
Tex-Mex Brisket Pie

Tex-Mex Brisket Pie

  Tex-Mex Brisket Pie, we love the “Big Beef” flavor of brisket and have been enjoying cooking it Tex-Mex all week. We thought we would do a BIG meat pie today with a few pounds of our “Tex-Mex Shredded Brisket” in a 10-inch cast iron skillet with a golden flaky crust. We wanted to step away from the traditional smoked brisket you see everyone doing…

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Read more about the article Hasselback Stuffed Chicken Breasts
Hasselback Stuffed Chicken Breasts

Hasselback Stuffed Chicken Breasts

  Hasselback Stuffed Chicken Breasts because Patti loves, loves chicken and wanted to do a recipe that is mild in spiciness, but full of flavor. These were easy to put together the morning before Church or even the night before. These make a real treat to make for camping and/or tailgating, with that "Kiss of Smoke". Patti and I have set one night a week…

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Read more about the article Tex-Mex Seasoning
Tex-Mex Seasoning

Tex-Mex Seasoning

  Tex-Mex Seasoning, with brisket on sale this week we picked up about 35 pounds of Big Beef! We thought we would step away from the traditional smoked brisket you see everyone doing. We wanted to show how you can do so much more with that “Big Beef” flavor that will have everybody coming back for a second helping. To do this we needed a…

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Read more about the article Big Beef Ribs Texas Style
Big Beef Ribs Texas Style

Big Beef Ribs Texas Style

  Big Beef Ribs Texas Style. There is nothing like the “Big Beef” flavor of these huge ribs. Today we took them a few steps farther with 2 days in a Chipotle/Pepper brine and smoked them for 6 ½ hours. These ribs were jam packed with that big beef flavor that we love. Big Beef Ribs Texas Style are very tender and juicy with just…

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Read more about the article Brisket Taquitos
Brisket Taquitos

Brisket Taquitos

  Brisket Taquitos, we thought we would step away from the traditional smoked brisket you see everyone doing. I love just about anything that you can roll up in a tortilla. So, we used a few pounds of our “Tex-Mex Shredded Brisket” and make a pile of “Big Beef” Taquitos. I already want to make some more…lots more! You can feed a lot of people…

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