Plank Beef Ribs on the Davy Crockett GMG’s Tailgater, good, meaty beef ribs are almost impossible to find. For years all I have ever seen are racks of bone with most of the meat trimmed away. We have bought a 6 to 7 pound slab of these Plank Beef Ribs every week now for a test cook for the last 3 weeks. I know, it’s a…
North Carolina Pork Steaks are tender and juicy with a little zing from our North Carolina Style Vinegar BBQ Sauce as our marinade and a “Kiss of Maple Smoke”. Our North Carolina Style Vinegar BBQ Sauce works great on pork and chicken. The apple cider vinegar is a natural tenderizer. We get a lot of requests for recipes that just have a few ingredients…
Dragon Eggs, we dream of things to grill and smoke. I know it’s crazy, but it’s something I really enjoy and I am always trying to come up with new tasty treats. This is what I dreamed up the other night. Five or six ways of doing this and here is how I ended up. Dragon Eggs, a smoky egg covered with veins of…
Easy Carne Asada Tacos, Patti knows how I love Tacos so she picked up some nice carne asada for the grill. I was in taco heaven with tender steak piled high with all the stuffing, topped with guacamole then drizzled with our “Chipotle Sauce”. Super easy and just 4 minutes on the grill. What I like most about doing carne asada is that you…
Smokey Creamy Jalapeno Sauce is a light green sauce that you see on almost every food truck or taco stand and restaurant. We gave it a “Kiss of Smoke” by using our “Smoked Garlic” Oh, did I say this was GOOD??? And you can take this sauce one step farther, you can use any kind of pepper you like. My next one will be…
We love Big Beef Ribs and we got some beautiful beef ribs that were full of meat. Our favorite butcher, Juan Carlos, calls them “Plank Ribs” and he always calls us when they’re on sale. To sweeten up the recipe we marinated them overnight in teriyaki sauce and pineapple juice. Plus, they were seasoned just right with Chef of the Future Honey Garlic Bourbon…
Smoked Sausage Stuffing, it is recommended that you don’t stuff your turkey as Mom did when we were growing up. Because the stuffing does not get hot enough to kill any food-borne bacteria and slows down the cooking of the turkey. Plus, it’s harder to get out of the bird when you raid the refrigerator for leftovers. We did our stuffing in a cast iron…