Pork Tenderloin Stuffed Portabellas Pork Tenderloin Stuffed Portabellas, the pork tenderloin is one of our favorite cuts, tender and juicy. One of the only things that can make them better is having them wrapped in bacon. To our delight that’s just how they come from Zaycon Fresh. Each tenderloin is 5 ½ ozs. making for consistent cooking times. So, it’s easy to cook them to…
Oriental Turkey Breast Oriental Turkey Breast was born when we were gifted with a fresh boneless turkey breast and told to have fun with it…so we did. It came with an attached wing piece which made it more interesting. It was the perfect size for the two of us, made even better seasoned with Swimmin’ in Smoke salt free Chik Bait and grilled on our…
Smoked Orange Peel Chicken Smoked Orange Peel Chicken, this moist, tender whole chicken was easy with only three ingredients and lots of flavor. Ken spatchcocked the chicken to grill it faster and Patti made a glaze better than our local Chinese restaurant. From Wikipedia, the free encyclopedia: Spatchcock chicken Spatchcock, otherwise known as “spattlecock” is poultry or game that has been prepared for roasting or…
Date Night Garlicky Pot Roast Date Night Garlicky Pot Roast proves any night can be a one pot Sunday night dinner. We proudly made it awesome using our new Date Night Doins seasonings and Ken‘s Smoked Garlic Sauce. We braised a big 5lb. chuck roast in some beef broth, but first we generously seasoned it with our “Date Night Heat” and “Date Night Gourmet Steak”…
Jose O’Brien’s Casserole Jose O’Brien’s Casserole came about because we were invited to a potluck and we wanted to show off some of the great meat we got from Raider Red Meats. Their mission is to fund scholarships and serving others has been made possible by offering only premium cuts of beef, lamb and pork. Their product line is broad, consisting of fully-cooked and ready-to-eat…
Potluck Corned Beef Potluck Corned Beef was requested for a party at our community center. We made 15 lbs. and it was all good. Plus, it was super easy to fit it all on our Sawtooth Pellet Grill using the second shelf. Patti made a simple marinade and grilled all six corned beefs in foil pans for quick clean up. Patti gave it a nice…
Cold Smokin’ Sawtooth Cold Smokin’ Sawtooth, this week we are going do a different style of smoke. We are going to do some “Cold Smoking”. Cold smoking is under a 100 degrees or (38c). We have a few recipes we want to do and need some cold smoked cheese and garlic. We thought while we were at it we would throw a ham chub on…
Garlic Honey Chicken Thighs Garlic Honey Chicken Thighs were juicy, tender and sticky sweet with a hint of zing from red pepper flakes. They were easy, quick and with a fun glaze that added tons of flavor. A “Kiss of Smoke” Northwest Apple made it extra special. This is great recipe for friends, camping and tailgating. Patti and I have set one night a week…
Pizza Burgers Pizza Burgers were fun because we could add our favorite pizza toppings. Ken likes loads of pepperoni and Patti prefers sautéed mushrooms and spinach. We mixed pizza blend cheese into lean ground beef, seasoned with Butcher BBQ Steak & Brisket Rub. Then, when these beauties were grilled to taste with a “Kiss of Smoke” using Pacific Pellet Gourmet BBQ Pellet Smoked Hickory pellets.…
Very Berry Cobbler in a Lodge Dutch Oven Very Berry Cobbler. At the Murrieta Farmer’s Market we got a wonderful selection of fresh, juicy berries. Lots of organically grown eggs and veggies, but that’s for other recipes. Ken loves my raspberry cobbler, so for an extra treat we mixed raspberries, blueberries and blackberries. With a "Kiss of Smoke" using Mountain Maple pellets. Served with either…
Lemon Dill Grilled Salmon Lemon Dill Grilled Salmon, it was 90 degrees here today so a light fish dinner was definitely on the menu. Patti made a simple sauce with fresh lemons and fresh dill from the Murrieta Farmer’s Market. She seasoned it with Green Mountain Roasted Garlic Chipotle Seasoning Blend which just added to the bright, fresh taste of the salmon. This seasoning rub…
Horseradish Sauce Horseradish Sauce started because Patti’s good pal gave her a jar of horseradish. We were having one of Ken’s reverse sear 2” sirloins and we had an “aha” moment. We’ve been to lots of steak places and theirs were served with horseradish sauce. So, we made up some of our own! It was quick and easy and went perfect with our 2” sirloin.…