Chicks Rollin’ in Smoke was a delicious dinner. I can’t believe just how they flake apart tender and juicy. These chicks were kissed with honey and apple smoke. We made extra so we could be chillin’ with chicks the next day for a picnic lunch. We injected our chicks with Butcher BBQ Bird Booster Honey Flavor. A little secret: the directions call for 2…
KC BBQ Kielbasa Sliders were easy to make for feeding a Tailgating crowd. This is an easy one and you can adjust larger or smaller to fit your needs. We made it larger so we could enjoy these sliders during the week. We smoked some Kielbasa in our new Smokey Bourbon Bacon KC BBQ Sauce, a sweet sauce with a hint of spicy heat,…
Easy Smoked Piglet, we did a 35-pound piglet on the Green Mountain Grill this week. I have to say I was surprised at just how easy it was to do. In fact, the hardest part of the whole process was getting the pig here in Southern California. Like trying to find Tri-Tip in South Carolina, you can do it, but it’s an adventure!!! I…
I make a great garlic mayo that we enjoy and my friends are always asking for more. I can’t keep up with the requests. A few weeks ago I was talking with my friend Michael Wright, I got the idea of doing a Garlic Blue Cheese Mayo. He has a Blue Cheese yogurt sauce that Patti says looks wonderful, and she wants to try…
Black Pepper Sauce because if you love black pepper, you’ll love this little sauce. It’s a quick and easy, a savory pepper sauce with hints of garlic and onions. Spoon it onto your food as you serve it and it’s a sauce. Or brush it on as your grilling and it’s a glaze. It’s great either way. Depending on your taste you can adjust…
Pepper Glazed Pork Chops were a hit! We cold smoked our chops then sealed them up and let them get “Happy” for a few days. What a treat! Pork’s mild flavor lends itself so well to rich coffee smoke and the savory pepper glaze that Patti made for us. We seasoned our chops with Loubier Italian Seasoning that just brought all the flavors together…
Uncle Bubba’s Zippy Taco Burgers is another camp meal Uncle Bubba made with his “Shredded Beef”. He went “South of the Border” with a 6-hour slow smoke until he had a mountain of “Fork Tender Spicy Shredded Beef”. One night he made us “Zippy Taco Burgers” topped with his “Cowboy Queso” and we ate burritos in one style or another along with tacos and…
Mickey’s Mac & Cheese was made in honor of our dear friends Mickey & Fred’s anniversary. It was super easy with a base of jar Alfredo sauce, plus lots of smoked cheese and frozen thawed broccoli for color and to make it healthy. Then, Patti added chopped bacon because everything is better with bacon. Then that “Kiss of Smoke”. Patti and I have set one…
Sweep the Kitchen Calzones, and that is what we did. We went threw the kitchen and pulled out all kinds of good meat and veggie stuff including some Smoky VooDoo sauce. Piled high with our own smoked mozzarella cheese and Canadian Bacon, bacon, ham, sausage, Raider Red Stuffed sausage, pepperoni, onions, garlic, olives, mushrooms and jalapenos with carrots. Not sure if I missed anything…
Grilled Avocado with Salsa Fresca. Our Salsa Fresca, sweet from the sweet peppers and Tomatillos with just a hint of jalapeno heat, nice. Now, put it into a grilled avocado. Warm, soft and creamy with a "Kiss of Smoke". We always enjoy cooking at the Murrieta Farmer’s Market. The people are great and we always come home with lots of fresh fruit and veggies.…
Pizza Night at our house has a whole meaning. Our new Green Mountain Pizza Oven has changed everything! A Beautiful, Hot, Bubbly BBQ Chicken Pizza in about 3 minutes using our own smoked mozzarella cheese. We don’t think we ever order out for pizza again. Our pizza oven is so easy we set up a “Pizza Bar” and had some friends over. Everybody got…
Texas Chili Brats and Tots is one of our “go to” recipes when we go camping or tailgating. We just load up our Green Mountain Davy Crockett Tailgater and go. We’ve been known to double the recipe when our fellow campers smell our cook and it is easy to add some heat to this one depending on who’s eating.