Down & Dirty Prime Rib

Down & Dirty Prime Rib because most folks think this cut of meat is way too expensive and way too difficult. Patti was at the market the other day to buy hamburger which was $4.35 a pound, next to it was prime rib roast at $4.77 a pound. A definite “no brainer”. Plus, our gas grill has a rotisserie. Perfect! We used our Date Night…

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Potato Tart, Bacon Bacon Bacon

Potato Tart, Bacon Bacon Bacon, our thanks to Chef Michael Smith for this idea! It’s an awesome side dish, but would work well as a main dish. We used two whole pounds of fresh bacon combined with Ken’s smoked cheddar cheese, sliced potatoes, onions and garlic. We seasoned it to perfection with “Swimmin’ in Smoke Boo Yah Beef” and coarse grind black pepper. I think…

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Lamb Shanks

Lamb Shanks, I have to say that Patti out did herself with this one. All I did was put the things she gave on the grill. She seared the lamb in a cast iron Dutch oven and then made a sauce to cook them in. Followed with creamy blue cheese garlic mashed potatoes that was incredible. Topped off with Patti’s zesty bacon sausage stuffed mushrooms.…

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Potluck Smoked Ham Cheese Gratin

Potluck Smoked Ham & Cheese Gratin was an idea of Patti’s. A friend of hers wanted an Easter dish for lots of people coming for dinner after Church. And it had to be put together the day ahead, so they could just pop in their Green Mountain Grill in a snap. I used Ken’s famous smoked cheese for an extra layer of flavor with a “Kiss of Smoke”.

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Southwest Bacon Burgers

Southwest Bacon Burgers, we were craving burgers…really, really great burgers, we are working on a series of new burgers. So, of course, we had to use 1/3 lb. hamburger patties topped with Ken’s smoked mozzarella cheese and our famous bacon weave. Just for fun we topped them with onion rings. We made our own special sauce of Country Bob’s All Purpose Sauce Apple Chipotle flavor…

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Cajun BBQ Leg of Lamb

Cajun BBQ Leg of Lamb Cajun BBQ Leg of Lamb, Ken’s best buddy Tony, the Sailor is spending the Holidays with us. We decided to surprise him with a rare, spicy leg of lamb. He was so thrilled he is now at the store buying two more so he can take one cooked leg home with him and one for New Year’s Day. Patti and…

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Maple Canadian Bacon

Maple Canadian Bacon, our new love is makin’ bacon. It’s very easy to do and better than any store-bought bacon we’ve ever had. That said there is no such thing as “Bad” bacon, just some is better than others. A beautiful, extra lean Maple Canadian bacon. There is something special about making your own bacon with your favorite flavor profile. It’s Canadian Bacon Candy that…

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St. Paddy’s Drunken Hen

St. Paddy’s Drunken Hen St. Paddy’s Drunken Hen, we’ve been getting a lot of requests for game hens. They’re like a small chicken and everyone gets their own. In honor of St. Patrick’s Day we made these gals with a glaze of Irish whiskey combined with the sweet taste of orange marmalade: St. Paddy’s Drunken Hens. Ken spatchcocked them and we served them with our…

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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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Carnitas Margarita Style

Carnitas Margarita Style was better than GOOD it was a fiesta for the senses! Carnitas Margarita Style with a “Kiss of Smoke" on our Green Mountain Grill smelled wonderful throughout the neighborhood. This was a big Dutch oven recipe and we had more than a few dinners this week. We served them as soft tacos and over rice, plus sharing with neighbors. A splash (or…

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Spicy Rotisserie Pork Loin

Spicy Rotisserie Pork Loin, we love pork loins, always tender and juicy. Tonight, we wanted to kick things up a bit with Cindy Lou’s Black Label Dry Rub and Grandville’s Spicy BBQ Jam. We did an hour and 20 minutes on the Rotisserie with a “Kiss of Smoke” using our Wedgie loaded with hickory pellets. This was a “Test” cook for some friends that are…

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