Uncle Bubba’s Alabama Sauce, a simple little sauce. The beauty of this sauce is that there are many variations from family to family, county and state. Where folks have adjusted it to their taste. This one is Uncle Bubba’s sauces. Love it on burgers, tacos and meatloaf sandwiches and it makes a great grilling sauce on any grilled pork and poultry. We used our…
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…
Sweet & Smoky Corned Beef, we’re invited to St. Patrick’s Day pot luck. Of course, when asked what we should bring our friends always utter those three little words “bring barbequed meat”. Patti wanted to try to just smoke the corned beef instead of grilling it, using different sorts of seasoning. It was lean, a little sweet, a little savory and a lot of…
Chipotle Double Stack Burger, we love a good grilled burger and I am always pushing to explore new “Burger Frontiers”. It’s crazy, but I dream of this stuff and now with my new camera, playing with the lighting it’s even more fun. We get great tasting burgers and get to play with my toys, our Green Mountain grill and camera. It’s a Win Win…
Reverse Seared & Smoked for our date night big, thick pork chops stuffed with a "Kiss of Smoke" just right. Our favorite butcher, Jim, knows just how thick we like them and put in a pocket for us to handle all the savory stuffing. We served these beauties with Patti’s mac & cheese smoked in our new Lodge 2qt. cast iron Dutch oven, just…
Brazilian Coulotte Steak, Picanha is a cut of beef called sirloin cap in the United States that is popular in Brazil. In the United States, it is little known, but referred to as the rump cover, rump cap, or Coulotte. This was a fun one to grill, and we thank Raider Red Meats for sending us something unusual to “play” with! With just a…
Crusted Tri Tip, we love beef. Not only can we prepare it in lots of different ways, the variations of grilling options are endless. It puts a new twist on the “Reverse Sear” cooking method where you cold smoke your meat to an internal temperature around 100 degrees (37c) then sear it with high heat on the grill. Tri tip is a very tender…
Taco Pizza Ring because Ken loves tacos, Patti loves pizza and we both love this recipe. We used crescent rolls instead of pizza crust and cooked it to perfection on our Green Mountain Grills Pizza Oven. This was a fun one that got lots of ahs and awes from our friends over for dinner. Patti and I have set one night a week just for…
Queso Pork Chop Breakfast was everything you could want for breakfast, but we did it for dinner!!! Texas toast, 2 eggs, bacon, a smoky grilled 2-inch pork chop all drizzled in Queso cheese. Served with fried potatoes and onions with more Queso cheese! These 2-inch chops were very tender and juicy! We even kissed them with a hint of coffee smoke. Great for any…
We wanted a hearty stick to your ribs dinner. Having our good friends Jim & Debbie over and they wanted a dinner with some of Ken’s smoked cheese. We’ve all enjoyed it as snacks on crackers and cheese sauce, but they wanted to try some of our cooking magic as an entrée. Patti thought her lasagna would put the cheeses to a delicious use. Instead…
Sweet Jalapeno Glazed Country Strips came to be when friends of ours knowing Ken loves anything zippy gave him a jar of jalapeno jelly. Guess what? The jelly was really sweet with no heat. We used it to make a great sauce/glaze for our pork country strips. But, it would also be great on chicken, beef or vegetables. Patti and I have set one…
Blackened Prime Rib Steak, lot’s going on this week with Valentine’s Day, Rat’s birthday and, of course, Date Night. We wanted something extra, extra special. So, we went down to see Juan Carlos our butcher at El Toro market. He always has something delicious to show us. He cut 4 of these 2 inch steaks out of a prime rib for us. That is cool,…