Beef Short Ribs Beef Short Ribs are one of our favorites. Patti picked these up for me and I did a simple “Dry” smoke on them on our Sawtooth wood pellet grill. With only 3 ingredients, our “Date Night” seasoning, Briggs True Texas Mustard with a “Kiss of Smoke” from Pacific Pellet’s Gourmet BBQ Pellet Mountain Maple. Tender, juicy and packed with that “Big Beef”…
Habanero Glazed Pork Strips WoW!!! Our Habanero Glazed Pork Strips made it into Green Mountain's Cook Book! Habanero Glazed Pork Strips for date night tonight, simple and easy. I let these guys go in the smoke for about 45 minutes then pulled them off, turned up the heat to finish our Smoked Chipotle Garlic Treat and twice baked potatoes. Returning the pork strips to finish…
Salsa Verde I love a good Salsa Verde or as some folks would say a green salsa. The tart flavor of the tomatillos and the sweet from the peppers and onion is “off the hook”. It is best when it is hot when you just make it. But, then when you give it a day or two to blend and it gets even better. So,…
Million Dollar Burger Million Dollar Burger was created because man does not live by ground chuck alone. Not when Raider Red meats sent us 2lbs. of filet mignon steaks. These were ½ lb. each and about 2” thick. Ken grilled them perfectly rare on our Green Mountain Grill. No need for fancy condiments, we just topped them with creamy Brie cheese, a few onion rings…
Patti’s Philly Cheese Steak Patti’s Philly Cheese Steak, Patti knows something about Philly cheese steaks, she was born and raised in Philly and something was missing from her sandwich: much meat. We fixed that with a big sirloin stuffed with smoked cheese and covered with grilled onions. No American cheese here because we stuffed it with smoked Gouda. Now, this was a cheese steak seasoned…
https://youtu.be/BHZ196SalhQ Video Smoky Tangy Lamb Ribs Video Smoky Tangy Lamb Ribs, luscious tender lamb. I have never seen these until we saw them from Raider Red’s meats, always top quality. Patti made an awesome “Lemon Tarragon” marinade I can’t wait to do some more. We marinated these ribs for two days and they were well worth the wait. For something special and a little…
Smoky Sweet and Sour Pork Smoky Sweet and Sour Pork, we love Chinese food, but we can make it at home to suit our taste. Ken made a great sauce starting with bottled sweet and sour sauce and added lots of imagination. We gave it a “Kiss of Smoke” with Pacific Pellet Gourmet BBQ Pellet Country Cherry pellets in a wedge. We’ve given it a…
Tatonka Dusted Steaks Tatonka Dusted Steaks, We were planning on just throwing some steaks on the grill for a quiet “Date Night” dinner. We gave the steaks a nice dusting of Marty’s Tatonka Dust, it is like a blackening seasoning, nice and smoky. Patti made a cold green bean salad to go with our steak fries and steaks. We added a little zip to the…
Smoked Chicken Breasts Honey Mustard Glaze Smoked Chicken Breasts Honey Mustard Glaze was the perfect marriage of sweet and smoky. Made extra delicious with Briggs True Mustard sauce blended with honey and a generous sprinkling of Chef of the Future Honey Garlic Bourbon Rub & Glaze. We smoked these low and slow and they were definitely worth the wait. Patti sautéed some fresh green beans…
Cold Smoke Essentials Cold Smoke Essentials: garlic and cheese for our “Smoked Garlic Sauce” and our “Smoked Chipotle Garlic Sauce” and when you add smoked cheese to your recipes it changes everything in a GREAT WAY!!! We thought while we were at it we would throw on a ham chub that we’ll slice for sandwiches and pork chops seasoned with our new “Date Night Butt…
Apple Bourbon Pork Steak Apple Bourbon Pork Steak, because a pal of Ken’s was coming to dinner and his beverage of choice is Jack Daniel’s. So, Patti followed that theme in a delicious glaze for our pork steak. To go with it Patti made her garlic mashed potatoes and green bean fries. It was a savory and simple dinner and a huge hit. Patti and…
https://youtu.be/wWvbe7dF7Es Video Orange Ginger Pork Video, Orange Ginger Pork may just put an end to Ken’s favorite take-out. We marinated the pork overnight in an orange ginger marinade, and then Patti made a sweet and zippy sauce as a glaze. Grilled to perfection on our Sawtooth Pellet Grill and served over white rice. This is a very easy recipe, your friends will love it… Patti…