Apple Chipotle Glazed Ham Apple Chipotle Glazed Ham, just three ingredients. But, oh what great ingredients! We cut an 11lb. Zaycon Fresh ham in half. Then we made a glaze with just apple jelly and Country Bob’s All Purpose Sauce in Apple Chipotle providing all the seasoning we needed for a delicious main course. Patti and I have set one night a week just for…
Tailgater Shredded Beef Tacos Tailgater Shredded Beef Tacos, friends of ours are going to the “big game”. They love football and their perfect to go grill for tailgating and camp cooking is the Green Mountain Grill Davy Crockett. It smokes and grills great and the handles become the legs. Being Ken made his awesome 16lb. chuck roast they wanted instructions to make simple tacos that…
Ginger Glazed Spatchcock Chicken Ginger Glazed Spatchcock Chicken, we love grilled chicken; and doing another Spatchcock Chicken was easy and flavorful. It was simple enough for a weeknight dinner and pretty enough for company. We served it with our twice baked potatoes and fresh steamed asparagus with a bit of butter. Spatchcock Chicken is simple and easy to do on the Green Mountain Wood Pellet…
We love a good Big Beef Burrito and it’s so much better than going out to dinner for Mexican food. Why would we ever do that when we do it so much more to our taste at home! Smoking our own beef we knew would make the best extra lean, meaty, top quality big beefy burritos. Filled with all the goodies we love: refried…
Tri Tip Slow Smoked with Mushroom Wine Sauce Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and…
Smoked Beef Stroganoff Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a…
The Wedgie With the Wedgie you can add professionally smoked food to your menu with any gas grill. Now all gas grills become actual wood smoking grills for $29. The Wedgie is a 9”x 6”and 2” deep smoking wedge. It works best with wood pellets that you can burn 2 to 4 hours depending on how full you fill it… It’s a smoking fool that…
Our Rusty Double Burger is a great big mouthful of goodness. We made our Rusty Double Burger with double cheese covering 2 big juicy beef patties with all our favorite veggie condiments and then drizzled with our Rusty Mustard Carolina Style BBQ Sauce. Crazy Good!!! This is an in your face burger or should I say it’s an “On Your Face” burger! Patti and I…
Little Smokies, Ken and his daughter Katie introduced these to me when Ken & I were dating. Now we make little smokies every holiday, parties and tailgating... These are quick and simple, can be done on any grill, stove top or the crock pot. Make a great last minute treat that your guests will love and is very low cost to make… Little Smokies A…
Grandville’s Duck Smoked then Grilled to Perfection Grandville’s Ginger Orange Duck, last week I had a friend call and ask “if he brought dinner, would we cook it?” What can you say to something like that: “What time will you be here?”… He talked with Patti and she gave him some things for sides to think about. Next day he shows up with two big…
Krabby Poppers Krabby Poppers, friends wanted a recipe for appetizers that were fancy and cheap, too. Everyone loves our different kinds of poppers. We’ve stuffed both sweet and jalapeno peppers with all kinds of fillings. Of course, they’re always wrapped with bacon. This time Patti stuffed pretty, sweet peppers with fake crab (aka Surimi, but you can use real crabmeat, too) mixed with sharp cheddar,…
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,…