Maple Bacon Glazed Pork Breakfast

Maple Bacon Glazed Pork Breakfast, one of the things I have always loved to do was create AWESOME and hearty camp meals that will be remembered for years. This is most definitely one of those. I have to laugh because thinking about camp meals I can remember eating a cold can of chili in pouring rain, and liking it… Pork sirloin are a camp favorite…

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

Sriracha Burger

Sriracha Burger, This is National Hamburger Month and nothing says Big Beef Flavor more than a burger made with lots of tender, juicy shredded beef. This tops the chart with the OMG factor. The Sriracha Burger is piled high with Southwestern Shredded Beef covered with Pepper Jack cheese, tomatoes, feathered red onions and drizzled with Sriracha sauce. OFF THE HOOK !!! We get a large…

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

Sweet & Smoky Corned Beef

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 delicious.…

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

Ribs N Beans

Ribs N Beans = BBQ heaven! Ken loves his ribs covered in Briggs True Bacon Bourbon BBQ sauce, but Patti wanted something different and Briggs True Texas Mustard Sauce filled the bill deliciously. We had our friend Harriett over to break the tie for which was best…she picked both. With the ribs we put on a batch of Kens Famous Baked Beans Redux taking a…

Continue Reading

Garlicky Stuffed Patty Melts

Garlicky Stuffed Patty Melts are the ultimate garlic lovers treat. We always enjoy a good burger and we love Ken’s Garlic Lovers Grilling Sauce. Patti loves patty melts because it’s not a plain old burger on a plain old bun. We made these patty melts stuffed with cheese and Garlic Lovers Grilling Sauce, then topped with more cheese and grilled onions. For another blast of…

Continue Reading
Close Menu