Read more about the article South of the Border Burnt Ends and Tips
South of the Border Burnt Ends and Tips

South of the Border Burnt Ends and Tips

Our South of the Border Burnt Ends and Tips were a bit zippy. I nailed it! These were like a ZIPPY meat candy. Note: Ken’s idea of zippy is a true tongue scorcher. Depending on your heat level you may want to tone these down. Patti and Rat (our little dog) couldn't eat them. For me, off the hook and jam packed with all the…

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Read more about the article Horsey Mustard Rib Roast
Horsey Mustard Rib Roast

Horsey Mustard Rib Roast

  Horsey Mustard Rib Roast was the perfect dinner for a special birthday party. This big boy was over 8 ½ lbs. of juicy, tender perfection. Patti made a Horsey Mustard Sauce  with just a hint of fresh rosemary made even better with our own Smoked Garlic Sauce, Date Night Heat and Briggs True Texas Mustard Sauce and with a “Kiss of Smoke”. Patti and…

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Read more about the article Bacon Wrapped Smoked Pork Loin Chops
Bacon Wrapped Smoked Pork Loin Chops

Bacon Wrapped Smoked Pork Loin Chops

After a long week we wanted a simple date night dinner, but it had to be as good as it as easy. We cut some beautiful 2 inch boneless loin chops from a huge pork loin we got last week. Patti wrapped them with maple bacon, and seasoned them generously with Wyld Seasoning "Desert Dust" and off to the Green Mountain Grill  for that "Kiss…

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Read more about the article Reverse Seared Tomahawk Steaks
Reverse Seared Tomahawk Steaks

Reverse Seared Tomahawk Steaks

  Reverse Seared Tomahawk Steaks for Date Night!!! These were so good and tender with a “Kiss of Smoke”. We let these hang out in the smoke at 150* (65c) for an hour before removing them and cranking up the heat! Then, about 12 minutes at 450* (232c) for these beautiful steaks. They were fork tender and bone gnawing good!!! We seasoned these with “Loubier…

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Read more about the article Green Chile Stuffed Pork Loin w/ Creamy Chipotle Sauce
Green Chile Stuffed Pork Loin

Green Chile Stuffed Pork Loin w/ Creamy Chipotle Sauce

Green Chile Stuffed Pork Loin w/ Creamy Chipotle Sauce came as a 4:30 a.m. conversation. We wanted pork loin for our date night, but couldn’t come up with a way we both wanted. We did very well. Easy with a stuffing that started with box rice and a creamy chipotle sauce made with three ingredients. We gave it a “Kiss of Smoke” . Patti and…

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Read more about the article Smoked Creamed Spinach Stuffed Tomatoes
Smoked Creamed Spinach Stuffed Tomatoes

Smoked Creamed Spinach Stuffed Tomatoes

Smoked Creamed Spinach Stuffed Tomatoes, I wanted to do some smoked/grilled tomatoes with dinner and I asked Patti what she thought. This is what she came up with. Man, I do love the way she thinks, these were really good, with her homemade creamed spinach picking up the mesquite wood smoke flavor and the warm soft tomatoes… oh my. Lots of different textures and flavors…

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Read more about the article Brisket Machaca con Huevos
Brisket Machaca con Huevos

Brisket Machaca con Huevos

  Brisket Machaca con Huevos, my mom made this for me as a kid. It has always been one of my favorites and have always loved “Big Beefy Burritos” because of her machaca. We used a few pounds of our smoked Tex-Mex brisket that we shredded and added onions, tomatoes, peppers, and eggs. Mom would have loved this one… Big, Tender and Juicy. Note: Machaca…

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Read more about the article Easy Smoked Potatoes Au Gratin
Easy Smoked Potatoes Au Gratin

Easy Smoked Potatoes Au Gratin

Easy Smoked Potatoes Au Gratin because a friend of Patti’s wanted a recipe for scalloped potatoes with cheese. That’s what au Gratin potatoes are. She also wanted a recipe she could make a day ahead without the potatoes turning black. So, we cooked the potatoes first and layered them the next day into our creamy cheesy sauce. Then, we topped them with more cheese and…

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Read more about the article Pecan Scotch Pie
Pecan Scotch Pie

Pecan Scotch Pie

Pecan Scotch Pie was born because pecan pie is Ken’s favorite. We already have a wonderful recipe for pecan pie with chocolate, so we wanted something different. Patti had an ‘aha” moment and remembered we had butterscotch chips from a recipe we apparently forgot all about. This pie turned out crunchy and creamy with an extra whisper of pecan smoke because we used Mountain Maple pellets in a wedgie for that “Kiss of Smoke”.

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Read more about the article Sweet Mamas Savory Cornbread Dressing
Sweet Mama’s Savory Cornbread Dressing

Sweet Mamas Savory Cornbread Dressing

  Sweet Mamas Savory Cornbread Dressing with a "Kiss of Smoke". Living in the South now I asked why it’s called dressing instead of stuffing. I was told several times “because Mama said so”. Good enough reason for us. Patti made her own style of cornbread adding chopped pieces of Raider Red Jalapeno bacon and a can of creamed corn. Which explains why her cornbread…

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Read more about the article Stuffed Jalapeno Burger
Stuffed Jalapeno Burger

Stuffed Jalapeno Burger

  Stuffed Jalapeno Burger, we were in the mood for a BIG Meaty Burger and grill fries tonight. I started looking around the kitchen to see what I could find to make this big boy. A Burger was born, cheese, sweet onions, chili, sliced jalapenos, and Country Bobs Apple Chipotle Sauce. Think about it, what is a Chipotle? It’s a smoked Jalapeno. Perfect… These were…

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Read more about the article Chile Relleno Fatty
Chile Relleno Fatty

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…

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