Pineapple Teriyaki Tri Tip Pineapple Teriyaki Tri Tip added some sweet and tart to the big beefy taste of our tri tip roast. This is a good one Tailgating and camping, too. Patti’s marinade was just a few ingredients made even better with Chef of the Future Honey Garlic Bourbon and the delicious "Kiss of Smoke" with Pacific Pellets Northwest apple and a A-MAZE-N-TUBE. Patti…
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…
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…
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…
Grilled Salmon with Pesto Cream Grilled Salmon with Pesto Cream, ever have one of those days when you’re so busy the day just gets away from you and then it’s dinnertime? Well, today was one of ours, so we stopped at the market to see what we could just toss together for a quick meal and we accidentally came up with a healthy gourmet…
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…
Garlicky Faux Fried Chicken Legs We love fried chicken, but not drowned in oil. So we made Garlicky Faux Fried Chicken Legs baked with the help of our Pacific Living Outdoor Oven. Instead of the usual egg wash Patti added some of our smoked garlic grilling sauce to the beaten egg. Fantastic, plus the mayonnaise in the sauce helped make the breading extra crispy. As…
Lemon Pepper Chicken Legs We’re having a triple digit summer (we seemed to have missed winter completely) so Ken wanted to go to our favorite wooded spot for a picnic. Patti made extra Lemon Pepper Chicken Legs so we would have a great picnic dish. There are lots of lemon pepper powders full of salt on the market, but this seasoning/grilling sauce had little or…