Sriracha Burger

Sriracha Burger, This is National Hamburger Month and nothing says Big Beef Flavor more than a burger made with lots of tender, juicy shredded beef. This tops the chart with the OMG factor. The Sriracha Burger is piled high with Southwestern Shredded Beef covered with Pepper Jack cheese, tomatoes, feathered red onions and drizzled with Sriracha sauce. OFF THE HOOK !!! We get a large…

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St. Paddy’s Irish Nachos

St. Paddy’s Irish Nachos, we love nachos for appetizers, snacks and sometimes for dinner. Our friend Peggy Fairweather came up with the idea of combining nacho toppings over potatoes. She knows Ken is a meat & taters kind of guy. So, in honor of St. Patrick’s Day we made nachos with some of our Shredded Chuck Roast, French fries and a topping of food coloring…

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Sweet & Smoky Corned Beef

Sweet & Smoky Corned Beef, we’re invited to St. Patrick’s Day pot luck. Of course, when asked what we should bring our friends always utter those three little words “bring barbequed meat”. Patti wanted to try to just smoke the corned beef instead of grilling it, using different sorts of seasoning. It was lean, a little sweet, a little savory and a lot of delicious.…

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Chuck Wagon Beans

Chuck Wagon Beans, if you love beef & beans this is a good pot of beans. In the spirit of an old west “cookie” they are made with whatever you have on hand. We did these on the Louisiana Wood Pellet Grill with a smoke tube packed with Rancher’s Mesquite for that “Kiss of Smoke”. Off the hook!!! Patti and I have set one night…

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Firehouse Steaks

Firehouse Steaks for our “Date Night” dinner tonight. We gave the steaks a nice dusting of Pete’s Firehouse Rub. It’s a well rounded seasoning that we also like on ribs and chicken. Patti made a cold green bean salad to go with our steak fries and steaks. We added a little zip to the fries with some of Pete’s Firehouse rub, original. Patti and I…

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Delmonico Steaks Patricia

Tonight we prepared Huwa Reserve Delmonico Steaks Patricia. Each steak was a little over a pound in weight, juicy and tender. Served with a brandy garlic sauce, plus grilled tomatoes and homemade fries we were in BBQ Heaven. Let us introduce you to Huwa Reserve. We were told in the past that beef we were buying was grass fed and we were flat out lied…

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Smoked Chuck Roast II

Smoked Chuck Roast, a few weeks ago we did some Burnt Ends and Pieces, it’s been on our mind ever since. They were so good I had to make them again. Patti got me a nice “chuck roll” and I cut an 8 pound roast off of it. We put it in the Louisiana Wood Pellet Grill/Smoker for 5 hours along with some grill roasted…

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Diablo Sliders

Diablo Sliders, for our Super Bowl Tailgater party we wanted the “Slap your Momma Big Beef flavor”. So thought we would do some Diablo Sliders with the big beef flavor of chuck roast. There are tons of things you can do with it. So, with that in mind I am braising a chuck roast today. Bringing flavors from All Spice Café’s Chipotle Garlic Sauce into…

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Reverse Seared Tri-Tip On Date Night

Reverse Seared Tri-Tip on Date Night.  Date night this week we wanted “Big Beef”. The market had some beautiful Tri-Tip roasts on sale. Enough said, Tri-Tip it is! We did a 2 hour reverse sear, in our Green Mountain Grill/Smoker with Pacific Gourmet BBQ Pellet Bourbon Blend. Off the hook!!! It was tender, juicy and packed with smoked big beef flavor. Patti added some twice…

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Poor Man’s Burnt Ends and Tips

Our “Poor Man’s” Burnt Ends are “Off The Hook”! The burnt ends are meat candy. Burnt Ends are normally made from Brisket and that can be very expensive. But, as Larry Wolfe showed us you can use chuck roast. Patti got me an 8 pound Chuckie for around $21. That’s a lot of good meat for the smoker. Patti and I have set one night…

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