Meat Lovers Breakfast Skillet, if you like sausage and bacon you need to check this out! Off the Hook!! Ken wanted breakfast for dinner guests. Happily we just got lots of bacon and sausage. The sausage links are one oz. each, natural spice blend and rated #1 by Cooks Illustrated. The bacon is cured a minimum of 24 hours and hickory smoked a minimum…
Stuffed Pork Chops with Cranberry Stuffing, this is one of our very 1st recipes from Dec. 2009. I thought some of you may enjoy looking at this and seeing how we've grown. This was done on a Traeger. The only editing I've done here are with the photos and the closing... These were something special Patti dreamed. Literally she had a dream about these. We…
Taco Tuesday Skillet came about because once a month we would get together with friends and neighbors for taco Tuesday. We miss that, plus Patti had some extra tortilla chips she wanted to do something creative with. This was an easy, inexpensive dinner to fix with a lot of ingredients we had on hand. Perfect when you want a hearty, quick dinner with a…
Reverse Seared Tri-Tip on Date Night. Date night this week we wanted “Big Beef”. The market had some beautiful Tri-Tip roasts on sale. Enough said, Tri-Tip it is! We did a 2 hour reverse sear, in our Green Mountain Grill/Smoker Off the hook!!! It was tender, juicy and packed with smoked big beef flavor. Patti added some twice baked potatoes and I did some…
Tri Tip Pizza is perfect if you like the smoky big beef flavor of a reverse seared Tri Tip you’re going to love this pizza. We did a “Reverse Sear” on a big Tri Tip roast. Then cubed the leftovers up for pizza. We like to use Ragu Roasted Garlic Parmesan sauce for our sauce for another layer of flavor. Next we piled…
Reverse Seared Tomahawk Steak Santa Maria Style for Date Night!!! Raider Red Meats sent us a 3-pound Tomahawk Steak, their meats are prime and so tender and flavorful we wanted to make sure we did this one right! So, we seasoned it with our Santa Maria Rub, a uniquely sweet, smoky and spicy rub from Old California and a reverse sear! It was fork tender…
Perfect Rib Eye Steak, I have heard some people say that you can’t grill a nice steak on a wood pellet grill. Wrong, they just don’t know how. It is easy to get a full smoked flavor and the grill your steak to rare or however you like it. Patti did these the other night in a video just to show you how easy…
Taco Tuesday Meatloaf because Tuesday’s meant tacos with friends and getting together for a potluck for good food and fellowship. Many of our friends were talking about how they missed those get togethers. So, we combined our favorite taco ingredients with a tasty, easy meatloaf to enjoy at home with a “Kiss of Smoke”. And cold meatloaf sandwiches the next day! You can serve…
Marinated Pork Fajitas, Ken brought home some marinated pork chops. These are thin sliced by Juan Carlos from El Toro our favorite Mexican market. These are awesome, with a 5 minute sear, then slicing them thin and wrapping them in tortillas. The beauty of Fajitas is that there is no right or wrong way to do them. Do them how your family likes them……
Chipotle Sauce, this is a simple little sauce with a lot of kick that we enjoy on almost anything. Not hot just a little spicy zip! Easy to make and goes fast so you might want to double the recipe. A delicious bit of Chipotle Heaven. Love it on burgers, tacos and meatloaf sandwiches plus makes a great grilling sauce on any grilled meat,…
Louisiana Bacon Cheese Dogs, we wanted to do something fun and different for a camping party. Something fun, easy and that included bacon, of course. The adults wanted hot links and the little ones wanted less spicy. So we did Louisiana hot links for the big kids with pepper jack cheese and Polish sausages and cheddar cheese for the little ones. We served them…
Kens Famous Baked Beans, I love these beans; and everyone who has ever tried them has, too. They are even good cold. I have been working on this recipe for 30 years or so now. I added a lot more garlic now than in the beginning, but we like garlic more now. When I make them I don’t use a recipe or measure anything, I…