Pork Loin with Bacon Gravy We found a neat old piece of cast iron last week at a yard sale. Now it’s Ken’s newest favorite cast iron roaster. So Patti got me a whole pork loin that I cut down to fit and tossed in some red potato halves for our side. Then she made me some bacon gravy to top it off… With the…
Pecan Crusted Chicken Tenders This recipe was especially tasty and fun to make. Patti cut one of Zaycon Fresh chicken breasts into ½” strips. Using Zaycon Fresh chicken breasts we knew it would be tender and full of flavor…if we didn’t have Zaycon Fresh we would have just called them chicken strips. You can really taste the difference. Plus, we got to use Ken’s Mom’s…
https://youtu.be/vaumUsewWlc Twisted Piggy Burnt Ends Last week I was talking with Jim Olson, one of my Facebook friends, about our “Poor Man’s Burnt Ends”. He said that he has used pork strips as another cheap alternative to brisket. Well, that got me to thinking and we all know that is a painful process to say the least. So, thinking on it for a few days…
Pretzel Parmesan Crusted Pork Chops We don’t eat much fried food, but oven fried pork chops sounded good. Patti took it a few steps further. Instead of a fry pan we used our Green Mountain Grill. Instead of plain old bread crumbs Patti crushed hard pretzels mixed with parmesan cheese and with Green Mountain Grills Pork Seasoning. Perfect. Patti and I have set one night…
Smoked Pastrami Pin Wheel We love pastrami sandwiches with hot mustard, cheese and dill pickles. Happily corned beef has been on sale and smoked corned beef is pastrami! To make it the perfect sandwich roll size we butterflied the corned beef, smeared it inside with mustard, layered on slices of Swiss cheese and rolled it up, generously sprinkling inside and out with Legg’s BBQ Seasoning.…
Seafood Lasagna Italiano At our home Italian food isn’t just spaghetti and meatballs and on our Pacific Living Pizza Oven isn’t just for pizza. It’s so versatile! Though we used lasagna noodles Patti combined lobster and shrimp in a cream sauce with fresh veggies from our Murrieta Farmer’s Market. This was an excellent date night dinner with just a kiss of oak smoke. This would…
Salsa Verde Burgers We both had to have Ken’s big beefy burgers. With St. Patrick’s Day around the corner Patti suggested doing something green. Ken wanted something south western. We came up with a delicious compromise. Ken topped ½ lb. burgers with grilled jalapenos and green salsa. Patti likes the salsa verde because it’s tangy but not hot. Ken added to the southwestern theme with…
https://www.youtube.com/watch?v=iHR0osdEOUA&feature=youtu.be Cold Smoked Cheese in the Louisiana Cold Smoke Box Video Cold Smoked Cheese We love smoked cheese and we use it in our recipes to add a whole new layer of flavor. Things like Mac and Cheese, Stuffed meatloaf, lasagna and burgers are crazy good picking up the smoky flavors of the grill. Not even talking about sauces and dips. I have been thinking…
Cold Smoked Cheese We love Cold Smoked Cheese and we use it in our recipes to add a whole new layer of flavor. Things like Mac and Cheese, Stuffed meatloaf, lasagna and burgers are crazy good picking up the smoky flavors of the grill. Not even talking about sauces and dips. I have been thinking what it would be like to add a good rub…
Wings Anyone Ken‘s best buddy, Tony the sailor man, came to visit for the holidays and had to have chicken wings to go with lots of football viewing. Ken found some new extra zippy sauces he loves and Patti wanted more of a mustard based sauce. Patti bought 5lbs. of chicken wings and we all had plenty that were sauced just right. Ken & Tony…
Beef Tenderloin with Garlic Sherry Sauce Its date night and we wanted to celebrate with something extra special. Patti found a beef tenderloin and made a special garlicky wine sauce for it. Patti cooked up some bacon to add the drippings to the sauce and used the crispy bacon in mashed potatoes. Ken got a new toy from Char-Griller: a Smokin’ Stone that we had…
Smoked Shredded Beef Enchiladas We smoked a big, beautiful chuck roast because Patti wanted to make big beefy enchiladas to have for our weekend. They were perfect: zingy enough for Ken and not too hot for Patti. We seasoned the roast with Cattleman’s Grill Carne Asada Seasoning and used more in the enchiladas to make it extra good and Ken’s smoked cheeses to make it…