We love Dump Chili and have been making it from scratch for over 45 years. Over the years I have picked up many books in my research on the history from the very beginning. The oldest known chili recipe in print dates back to 1700 and it belonged to a Spanish priest. That said I wanted a good smoky chili to warm us up…
Tangerine-Tamarind Brined and Glazed Turkey, we did this on our gasser. But you can do this on any grill and even in your oven. We brined our turkey in a Tangerine-Tamarind Brine overnight and then we put it on the rotisserie with a Wedgie for that “Kiss of Smoke”. Four and ½ hours later we had a Tangerine-Tamarind infused turkey that was moist and…
Reverse Sear what is it? After talking with a few folks there seem to be 2 schools of thought here. 1. Do a sear on your meat then smoke it. 2. Smoke your meat, and then do your sear. I got 1000’s of responses on both options so I thought I would do some research on it. I am not going to go into the…
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.
Carnitas Encacahuates is an exciting “South of the Border” treat! Tender pork sirloin in a savory chipotle chili peanut sauce with a “Kiss of Mesquite Smoke”! We made our Encacahuates Salsa with roasted peanuts, tomatoes, and a Chipotle base that you can take in any direction for beef, pork, and chicken. A versatile sauce that is a little sweet and savory and crazy good.…
Mexican Pizza and Calzone for Father’s Day. Traditionally on Father’s Day dads get to kick back with the grill and a few cold ones. The problem I had was I couldn’t make up my mind as to what I wanted. I wanted pizza and at the same time I wanted tacos. So, I came up with a “Mexican Pizza”, it’s like a big burrito…
Machaca Noche De Enamorados is beef slow cooked in Mexican seasoning that you then shred for the most delicious tacos, burritos or enchiladas. Our Machaca Noche De Enamorados is packed with lots of different flavors. None that really stand out, but a nice blend of coffee, cinnamon, cocoa and chili that really comes together and gets all happy. It’s a long cook, but it's…
Tailgating Tri Tip Tex-Mex Style is taking tailgating to a higher level. For us tailgating on our Green Mountain Grill/Smoker isn’t always just hot dogs and burgers. We love steak and taters so why not when we go camping and tailgating! We did a reverse sear on a chipotle rubbed Tri Tip. Served with grilled peppers and onions with a pile of taters. Then,…
Buffalo Onions, there is no one way to do them and they are super easy to do. They can be a different grilling adventure every time you make them! Our Buffalo Sauce recipe is better than most, on the mild side but packed with flavor. Easy to zip it up but as is it was a bit zippy for Patti. The only thing that…
Caveman Beef Ribs, good, meaty beef ribs are almost impossible to find. For years all I have ever seen are racks of bone with most of the meat trimmed away. We were out looking for beef short ribs and Juan Carlos the meat manager at the El Toro market showed us these. He cuts his riblets from this big slab of beef ribs. These…
Our Blackened Half Pound Burger is a big ½ lb. burger slathered with our “Smoked Garlic Sauce” as a binder for the seasoning. Then, seasoned with Zatarain’s Blackened Seasoning and a nice coat of coarse ground black pepper. We love cooking with smoky garlic and black pepper and this was A BIG Juicy Burger with most basic cooking ingredients. Then with our “Smoky Garlic…
Buffalo Dump Chili because we’ve been in the mood for great Chili. So, I thought I would make a dump chili using buffalo chunks that we slow smoked in Mesquite. This would be an awesome camping or tailgating recipe, too. I have been making chili for over 45 years now with little or no measuring so guess you could call it a dump Chili. In…