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,…
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…
Horsey Mustard Sauce Horsey Mustard Sauce, we enjoy the robust flavor of mustard and like the flavor it ads to your meats as they roast. We have used it as a base on pulled pork, and big beef, always good. Tonight we were doing a prime rib roast and thinking a mustard crust was sounding good. Patti made a Horsey Mustard Sauce with just a hint…
Southwestern Mac & Cheese Southwestern Mac & Cheese, we have to laugh, of all the recipes we get asked for from gourmet to down home, what we get the most requests for is macaroni and cheese. Our date night was coming up so I asked Ken what he was in the mood for thinking he would say steak or ribs. Nope, he wanted a creamy…
Honey Baked Ham Honey Baked Ham, who doesn’t love it? We were asked to do the hams for our community Christmas party. So we did 2 spiral cut hams with 3 simple ingredients. Honey Baked Ham for 50 people. We gave it a “Kiss of Smoke” with a smoke tube filled with Pecan/Peach pellets made by Pacific Pellets and filled the hopper with Mountain Maple…
Raider Red Prime Rib Eye Steaks Raider Red Prime Rib Eye Steaks from Raider Red Meats don’t just call their meat prime as a buzz word. This beef (they have pork, lamb and lots of other fine meats, too) is genuinely graded USDA Prime! Raider Red meats were introduced to us from Jason at Green Mountain Grills because he knew we’d love the great taste…
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…
Honey Glazed Pork Loin Honey Glazed Pork Loin was a very moist and tender smoked pork loin with a hint of sweet and savory at the same time. It was a great dinner, but later the sandwiches with ½ inch slices of pork were crazy good!!! We brined it the day before and then injected it with Butcher BBQ Pork Injection. Then seasoned with Butcher…
His & Hers Shredded Beef Nachos We both wanted nachos for dinner made with our shredded beef chuck roast. Ken wanted hot and spicy, Patti wanted mild. So, for him we used our cold smoked pepper jack cheese and hot salsa and for her we used Colby jack and mild salsa. The meat was marinated overnight in Mojo Criollo Spanish marinade and minced garlic. Then,…
https://youtu.be/zh1Tm54Ww4M Dragon Eggs Dragon Eggs, we dream of things to grill and smoke. I know it’s crazy, but it’s something I really enjoy and I am always trying to come up with new tasty treats. This is what I dreamed up the other night. Five or six ways of doing this and here is how I ended up. Dragon Eggs, a smoky egg covered with…
Smoked Sausage Stuffed Portobello’s Patti came up with these little jewels. Toss these guys on the smoker and step back. They’re great snacks, sides or appetizers. I want a bucket of these . Great for Tailgaters too! To add a little bit to this I used some of Pacific Pellet Gourmet BBQ Pellet Texas Pecan adding a nice smoky Nutty flavor to our cook. Very…
Barbequed Turkey Barbequed Turkey we’ve done turkey in dozens of ways and tonight we wanted to do simple and simply delicious. We had a special friend and neighbor join us for our feast and we all liked different parts of the bird. So, Ken cut it into pieces like you would a chicken. We slow smoked our turkey for 3 hours at 225 degrees (107c)…