Chile Relleno Fatty

Chile Relleno Fatty, Ken couldn’t wait to try our Raider Red Jalapeno Bacon. Anything that involves bacon and jalapenos is just right for him. This was fun and easy, too. We had some Raider Red pork sausage and our smoked cheese; Chile rellenos from the deli, Candied Jalapenos then seasoned it all with Briggs True Chili Mix seasoning then rolled it all up into a…

Continue Reading

Potato Tart, Bacon Bacon Bacon

Potato Tart, Bacon Bacon Bacon, our thanks to Chef Michael Smith for this idea! It’s an awesome side dish, but would work well as a main dish. We used two whole pounds of fresh bacon combined with Ken’s smoked cheddar cheese, sliced potatoes, onions and garlic. We seasoned it to perfection with “Swimmin’ in Smoke Boo Yah Beef” and coarse grind black pepper. I think…

Continue Reading

Raspberry Rack of Lamb

Raspberry Rack of Lamb is a little tart and a little sweet and a whole lot of tender and juicy. The only thing better than a rack of lamb from Raider Red Meats is two racks! Plus, it’s only three ingredients to enhance the one of a kind lamb flavor, with a “Kiss of Smoke”. I think this is the VERY BEST Lamb I have ever eaten and we have to do this again and again.

Continue Reading

Southwest Bacon Burgers

Southwest Bacon Burgers, we were craving burgers…really, really great burgers, we are working on a series of new burgers. So, of course, we had to use 1/3 lb. hamburger patties topped with Ken’s smoked mozzarella cheese and our famous bacon weave. Just for fun we topped them with onion rings. We made our own special sauce of Country Bob’s All Purpose Sauce Apple Chipotle flavor…

Continue Reading

Ham and Cheese Stuffed Brie

Ham and Cheese Stuffed Brie, we have friends and neighbors just drop by frequently…and they’re always hungry. Our pantry staples might be different than most folks because our friends know we won’t be serving peanut butter and crackers. We always stock various gourmet cheeses and meats. One of our favorites is wheels of brie. Today we stuffed our brie with Swiss cheese and Black Forest…

Continue Reading

St. Paddy’s Drunken Hen

St. Paddy’s Drunken Hen St. Paddy’s Drunken Hen, we’ve been getting a lot of requests for game hens. They’re like a small chicken and everyone gets their own. In honor of St. Patrick’s Day we made these gals with a glaze of Irish whiskey combined with the sweet taste of orange marmalade: St. Paddy’s Drunken Hens. Ken spatchcocked them and we served them with our…

Continue Reading

St. Paddy’s Irish Nachos

St. Paddy’s Irish Nachos, we love nachos for appetizers, snacks and sometimes for dinner. Our friend Peggy Fairweather came up with the idea of combining nacho toppings over potatoes. She knows Ken is a meat & taters kind of guy. So, in honor of St. Patrick’s Day we made nachos with some of our Shredded Chuck Roast, French fries and a topping of food coloring…

Continue Reading

Bacony Sauteed Cabbage

Bacony Sauteed Cabbage, Patti made this as a side for our corned beef, but Ken loves it with anything and he’s not a cabbage sort of guy. It helped a lot that Patti added bacon and Cindy Lou's Big Kahuna Seasoning. Cabbage was a great price and we knew it would be fresh and top quality because we got it from the Murrieta Farmer’s Market.…

Continue Reading

Chuck Wagon Beans

Chuck Wagon Beans, if you love beef & beans this is a good pot of beans. In the spirit of an old west “cookie” they are made with whatever you have on hand. We did these on the Louisiana Wood Pellet Grill with a smoke tube packed with Rancher’s Mesquite for that “Kiss of Smoke”. Off the hook!!! Patti and I have set one night…

Continue Reading
Close Menu