https://youtu.be/zFEjfrG43eI Blue Bison Burgers Video Blue Bison Burgers! Who says that camp cooking is boring? Ken wanted something different, but it had to be a big, tasty burger. Patti picked the cheese for the stuffing and blue cheese really rang her bell. Tangy blue cheese was just right added to our Smoked Garlic Sauce over the burger. Delicious. Blue Bison Burgers A Wood Pellet Grill…
https://youtu.be/Q0Ygj6TG4vQ Smoky Blue Cheese Garlic Sauce Video Our Smoky Blue Cheese Garlic Sauce adds a blast of smoky garlic and blue cheese to whatever you’re doing!!! We are always working on our sauces and we receive an unbelievable number of requests for sauces. We wanted a new blue cheese sauce for our Blue Bison Burger so we put our heads and imagination together and came…
https://youtu.be/gaGrpzsMTcs Buffalo Dump Chili Video Buffalo Dump Chili because we’ve been in the mood for great Chili. So, I thought I would make a dump chili using buffalo chunks that we slow smoked in Mesquite. This would be an awesome camping or tailgating recipe, too. I have been making chili for 35 years now with little or no measuring so guess you could call it…
Pastrami Subs Go Tailgating Pastrami Subs Go Tailgating, we love the pepper crust and they were so tender and juicy. Who says that camp cooking is boring? We took a corned beef brisket and did a heavy pepper crust then smoked it for 6 hours. When you smoke corned beef you’re making Pastrami and it’s good just on your plate or thin sliced for subs.…
https://youtu.be/T4R1NXQr3Fg South of the Border Burnt Ends and Tips Video This is one of our first videos done with our old camera. Almost embarrassing compared to our videos now. But it does get the message across… Our South of the Border Burnt Ends and Tips were a bit zippy. I nailed it! These were like a ZIPPY meat candy. Note: Ken’s idea of zippy is a…
https://youtu.be/MG3upmyGFX0 Dump Chili We love chili and have been making it from scratch for over 40 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…
Cranberry Teriyaki Chicken We wanted something fun and festive, so Cranberry Teriyaki Chicken fit the bill. A really easy marinade made with just three ingredients. The recipe makes plenty so Ken could have several chicken breasts and Patti could have her favorite chicken legs. Chef of the Future Coconut Curry seasoning added another delicious layer of sweet and savory flavor. I’m glad we made a…
Cilantro Sauce Cilantro Sauce is one of our favorites. It can be cool and refreshing or straight from the gates of hell. It’s a delicious, easy and beautiful sauce. In researching Cilantro Sauces around the world I found that almost every family has their own recipe for this all purpose sauce. I found that there is no right or wrong way to make it. Make…
https://youtu.be/0fUClEdzB3k Trimming a Competition Brisket After 34 years of running meat markets, sausage counters, selling wholesale, and running a custom meat processing plant, I started cooking in our local BBQ competitions. From my very first contest I used an injection that I had developed for our meat shop. Over the next few years I tweaked the ingredients to make it more user friendly for the BBQ…
Smoky Bacon Cheeseburger Meatloaf How about a Smoky Bacon Cheeseburger Meatloaf when the days are drizzly and cold we need comfort food and nothing says comfort like a big beefy meatloaf. And nothing says ground beef that’s good enough for us than Zaycon ground beef. It’s extra lean 93/7, grass fed and fresh, never frozen, with no chemicals or additives. You can really taste the…
https://youtu.be/a-fI7n7eqJM How to Trim a Brisket-Butcher Style After 34 years of running meat markets, sausage counters, selling wholesale, and running a custom meat processing plant, I started cooking in our local BBQ competitions. From my very first contest I used an injection that I had developed for our meat shop. Over the next few years I tweaked the ingredients to make it more user friendly for…
Honey Braised Short Ribs Honey Braised Short Ribs on our Louisiana Pellet Grill. It’s a great grill in hot weather because we can put something on to smoke low and slow and set it then go inside and forget it. We smoked these Honey Braised Short Ribs for five hours with a little garlic. Super easy to do and so tender teeth were optional. The…