Spatchcock Turkey with Champagne Cranberry Glaze,Patti loves cooking with wine and sometimes she puts it in the food. Spatchcock Turkey with Champagne Cranberry Glaze for the holidays are hectic enough and this recipe keeps it special and easy. This is one in a series of holiday recipes that Patti and I are calling “Count Down to the Holidays” We sat down and made a list of…
Chile Relleno Fatty, Ken couldn’t wait to try our Raider Red Jalapeno Bacon. Anything that involves bacon and jalapenos is just right for him. This was fun and easy, too. We had some Raider Red pork sausage and our smoked cheese; Chile rellenos from the deli, Candied Jalapenos then seasoned it all with Briggs True Chili Mix seasoning then rolled it all up into…
Smoked Turkey Legs, we got a request from some friends who were having a big holiday dinner for their large family. As a special treat for the bigger kids they wanted lots of turkey legs because they were their favorite and wanted them all to have their own. If you have had them at the fair or Disneyland you know what a treat these are.…
Southwestern Chicken Skillet because we had friends visiting and they wanted something different made with chicken, cheese and bacon. Patti and I kicked this recipe around for about a week. Doing different skillets, pans, peppers and sauces. When we came to what we wanted to do I was a bit excited to “Get er Done”, thinking this was going to be good! Using 3…
We love Dump Chili and have been making it from scratch for over 45 years. Over the years I have picked up many books in my research on the history from the very beginning. The oldest known chili recipe in print dates back to 1700 and it belonged to a Spanish priest. That said I wanted a good smoky chili to warm us up…
Tangerine-Tamarind Brined and Glazed Turkey, we did this on our gasser. But you can do this on any grill and even in your oven. We brined our turkey in a Tangerine-Tamarind Brine overnight and then we put it on the rotisserie with a Wedgie for that “Kiss of Smoke”. Four and ½ hours later we had a Tangerine-Tamarind infused turkey that was moist and…
Reverse Sear what is it? After talking with a few folks there seem to be 2 schools of thought here. 1. Do a sear on your meat then smoke it. 2. Smoke your meat, and then do your sear. I got 1000’s of responses on both options so I thought I would do some research on it. I am not going to go into the…
Raspberry Rack of Lamb is a little tart and a little sweet and a whole lot of tender and juicy. The only thing better than a rack of lamb from Raider Red Meats is two racks! Plus, it’s only three ingredients to enhance the one of a kind lamb flavor, with a “Kiss of Smoke”. I think this is the VERY BEST Lamb I have ever eaten and we have to do this again and again.
Carnitas Encacahuates is an exciting “South of the Border” treat! Tender pork sirloin in a savory chipotle chili peanut sauce with a “Kiss of Mesquite Smoke”! We made our Encacahuates Salsa with roasted peanuts, tomatoes, and a Chipotle base that you can take in any direction for beef, pork, and chicken. A versatile sauce that is a little sweet and savory and crazy good.…
Perfect Sirloin Roast on the Rotisserie was a huge beefy treat with just a few ingredients and a “Kiss of Smoke”. We also used Briggs True Bourbon Bacon BBQ Sauce for a finishing glaze. Talk about great eats!!! This 10lb. hunk of beef made a great dinner with friends, plus lots of awesome hot and cold sandwiches. Patti’s imagination is whirling with lots of…
Ultimate Burger Stack, Ken didn’t want a big burger for our date night. He wanted a BIG burger! We made this one just for fun. This beefy beauty was two ½ lb. burgers topped with two kinds of cheese each: one slice of extra sharp cheddar and one slice Patti’s favorite Swiss. Of course, we had to add lots of crispy bacon and our Date…
Tailgating Tri Tip Tex-Mex Style is taking tailgating to a higher level. For us tailgating on our Green Mountain Grill/Smoker isn’t always just hot dogs and burgers. We love steak and taters so why not when we go camping and tailgating! We did a reverse sear on a chipotle rubbed Tri Tip. Served with grilled peppers and onions with a pile of taters. Then,…