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…
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…
Traditional Sausage Lasagna We’ve done several lasagna recipes, some simple and some unique. But, we got a request for more traditional lasagna. So, Patti created Traditional Sausage Lasagna. Of course, as always, you can make changes to suit your taste like adding salsa and diced tomatoes with chilies instead of the regular diced tomatoes. Any kind of sausage works really well, too. We also call…
Raspberry Balsamic Chicken It’s most definitely summertime. We wanted something light. Raspberry Balsamic Chicken, is easy and full of flavor. Ken likes his salad with raspberry vinaigrette dressing. So, Patti took it one step further and used it as part of her raspberry balsamic chicken. Along with a few more “on hand” ingredients she marinated her chicken thighs for a several hours and then onto…
https://youtu.be/nnbeNAh5fM0 Chipotle Beef Jerky Ken loves chipotle and jerky, so we’re thinking a homemade Chipotle Beef Jerky seasoned just the way he likes it. We went down to see Juan Carlos about some ribs and he had some top round on sale that was cut to ¼ inch that looked perfect for jerky. 9 pounds and 7 hours later we have a pile of Chipotle…
BBQ Pork Chops with South Carolina-Style Mustard Barbecue Sauce We love big thick pork chops any way they come. Patti gets us a big pork loin and I cut big chops out if it for the grill. Tonight I took some of these chops and grilled them with our new South Carolina-Style Mustard Barbecue Sauce and they were Awesome!!! So good you can serve them up…
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…
Smokin’ Nuts We wanted a healthy snack, at least healthier than our usual. Our favorite market had bulk nuts on sale and using some of our favorite seasonings made them yummy and a lot cheaper than already smoked seasoned nuts. Plus, we could pick our favorite mix of nuts and seasonings. I was talking with Josh Cary of All Things BBQ and this is a…
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 I…
Caribbean Spice Chicken We made an easy three ingredient Spatchcock chicken…including the chicken. Simple, tasty and a little spicy thanks to Ken’s favorite Chef of the Future Floribbean seasoning sprinkled generously over the top and bottom of our spatch cocked chicken and during the last ten minutes Patti brushed on All Spice Café’s Caribbean Spice Sauce. The All Spice Café’s Caribbean Spice Sauce is not…