Scotch Eggs Texas Style Scotch Eggs Texas Style, our friend Jason came for lunch and to delive Scotch Eggs Texas Style Recipe Type: Appetizer Cuisine: American Author: Chef Ken Prep time: 15 mins Cook time: 55 mins Total time: 1 hour 10 mins Scotch Eggs Texas Style, our friend Jason came for lunch and to deliver our new Green Mountain Jim Bowie Grill/Smoker so…
Honey Orange Leg of Lamb was requested for a holiday dinner for Easter and Passover! But we’ll make this again and again because it was so good. Our boneless leg of lamb from Texas Steak Warehouse was all top-quality meat and no waste. Which was good because there wasn’t a crumb left. With a “Kiss of Fruitwood Smoke” with a wedgie. Patti and I…
Simple Reverse Seared Prime Rib, we love the “BIG Beef” flavor of prime rib. Patti found them on sale brought home a few nice prime rib roasts for me to smoke. I sure do love her. We thought over all the ways you can do a prime rib roast and we decided we would do a reverse sear, love them. This means that we’ll…
Simple Rotisserie Smoked Turkey. We smoked a 16-pound turkey and I wanted to show just how easy it is do a turkey that everybody will be talking about for years. We used only 2 ingredients, “Duck Fat” as a binder and GMG’s Poultry Seasoning. That’s it! Only 10 minutes prep time, and that was just to rinse it off, mount it on the rotisserie…
Maple Brined Turkey, the Holidays are right around the corner! For us it means getting together with great friends and wonderful food. We brined this girl in Ken’s famous maple brine and then smoked it until it was done to perfection. This bird was delicious, tender and juicy with a “Kiss” of smoky maple in every bite. Patti and I have set one night…
The Texas Two Step, We were cooking at Craft Brewery, Lake Elsinore a few weeks ago and ran out of hamburger buns. I told the boys that I had Texas toast if they wanted to try a burger on that. To make a long story short we blazed through 2 loaves of toast. I think they liked it a bit… So, I got to…
Our North Carolina Style Vinegar BBQ Sauce, is our most requested recipe EVERY WEEK!!! North Carolina Style Vinegar BBQ Sauce, This may be one of the Best Carolina style sauces I have ever had. This is a VERY BOLD sauce and is MAGIC on Pulled Pork! I like to splash it on almost any pork and chicken dish. It’s also great as a mop…
Fiesta Chicken con Queso is a fiesta for your tastebuds. Just a little zippy and a whole lotta yum. It was easy, too, because we used prepackaged fajita veggies, southwestern cheese sauce from a jar and freshly made salsa fresca from our local supermarket. We stuffed it with shredded mozzarella cheese, but you can use any shredded cheese you like. And seasoned with Chef…
Old School Pork Spareribs! If you are ever lucky enough to visit a “Real Old School” BBQ shack you will notice that they do the whole rack of spareribs. They do minimal trimming and you end up with bigger meatier ribs. You waste a lot of good meat when you cut these down into “Saint Louis” style ribs. Just cut the chime bone off,…
Smoky Minced Garlic we use a lot of garlic here. We like the smoky minced garlic when we want a bit of garlic and a "Kiss of Smoke" into our dish. The garlic is still raw and will sweeten as it cooks and brings a nice smoky flavor into anything you cook. Every month we cold smoke 3 or 4 pounds of garlic that…
Curried Chicken Breasts, Ken loves curry, any kind of curry. Patti always stocks up on different cuts of chicken when it’s on sale. Voila, a match made delicious. Patti served it with brown rice made with coconut milk instead of broth or water with a "Kiss of Smoke". Patti and I have set one night a week just for us. It’s our date night.…
Creamed Garlic Soup with Toasted Cheese Topping, we love garlic, just about every way it comes. I had been thinking of doing a smoked garlic soup for a few weeks now. Rich, creamy and a garlicky sweet treat. So, I thought I would make some for our special Christmas Eve dinner. This may have been a little rough on our dogs. Not having…