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	Cedar Planked Salmon with Lemon-Dill Butter and Grilled Rainbow Carrots by Robyn Medlin There’s just something about salmon cooked on cedar planks that makes it that much more enticing. It must be the smoky flavor from the grill that coaxes the cedar flavor out of the wood and into the fish while also permeating the air with a…	1 vote 5786 views
	Bacon Crusted Texas Brisket by Robyn Savoie Pull out the smoker for this one or be prepared to use your grill. I recommend charcoal over gas. This is time consuming but worth it. I found this recipe in Steven Raichlen's Cookbook; "How to Grill by Steven Raichlen (Workman, 2001)."	1 vote 6673 views
	Southwestern Jalapeno Glazed Turkey with Jalapeno Cheese Bread Stuffing by Patti Fisher Friends from Texas wanted a special Thanksgiving dinner without it being the same old same old. So, in their honor we gave our turkey dinner with a bit of southwestern zing. We smoked our spatchcocked beauty for 6 hours and Patti made an easy, but…	1 vote 1 comment 3661 views
	Chicken Schawarma by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Chicken Schawarma	1 vote 3240 views
	Slow Smoked Garlic Cloves by Bob Vincent I was smoking chicken thighs with a combination of oak and hickory chunks in my smoker. Since I'm open to trying most anything I thought I would try smoking peeled whole garlic cloves along side the chicken thighs as a test to see what resulted. The result was not bad. The pungency of the garlic is toned way down much the same as…	2 votes 1 review 2 comments 8553 views
	Monster Shrimp With Orange Chili Sauce by Robyn Savoie These are big shrimp, the ones that ate the other shrimp. When they opened the cage door after the death match, these are the shrimp that walked out of the ring. Don't turn your back on the grill while you're cooking these -- someone's liable to abscond with them.	1 vote 9788 views
	Vegetable Sizzlers by karenrecipe The chain was founded in 1958 as Del’s Sizzler Family Steak House by Del and Helen Johnson in Culver City, California. The chain is composed of more than 270 locations throughout the U.S. Most of Sizzler’s U.S. locations are in the West.	2 votes 13995 views
	Oriental mixed grill by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Oriental mixed grill	1 vote 6411 views
	Grilled Potato Chips by Peanut Butter and Peppers Mix it up with sweet and white potatoes on the grill. Crispy on the outside and soft on the inside. Perfect side dish to go with any barbecue dish!	1 vote 4837 views
	Mesquite Smoked Pork Tenderloin with Bourbon-Ancho/Pasilla Sauce by Bob Vincent This recipe is adapted from one in Bobby Flay's Mesa Grill cookbook. The original browned the pork then roasted it in the oven. Instead I smoked the pork with Mesquite wood chunks. Mesquite can overpower food and make it bitter if too much is used…	1 vote 1 comment 5659 views
	Irish Poppers by Patti Fisher Patti was having lunch out with her good pal Peggy and, of course, they tossed around recipe ideas. Everyone loves jalapeno poppers for tailgating and Green Mountain makes one of the best with their Davy Crockett. It fits so easy into your car because the legs fold up and become handles. Ken thought these poppers Peggy came up with…	1 vote 2532 views
	Poor Man’s Burnt Ends and Tips by Patti Fisher Our “Poor Man’s” Burnt Ends are “Off The Hook”! The burnt ends are meat candy. Burnt Ends are normally made from Brisket and that can be very expensive. But, as Larry Wolfe showed us you can use chuck roast. Patti got me an 8 pound Chuckie for around $21. That’s a lot of good meat for the smoker. Patti and I have set one night a…	1 vote 4811 views
	Smoked Lasagna Roll Ups by Patti Fisher 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…	1 vote 1 comment 3093 views
	Cumin-Paprika Grilled Pork Loin by John Spottiswood This is a slightly spicy and really tasty pork rub. We served this at a large pool party this weekend and it was a big hit with the adults. The kids seemed to prefer a sweeter, Asian marinated pork loin that we also served. Personally, I preferred this one. The flavor of the rub just complemented the pork loin perfectly. I…	5 votes 3 reviews 1 comment 3073 views
	Smoked Baby Back Ribs by Bob Vincent These are tasty ribs. I made them for Father's Day this weekend. The ribs had plenty of meat on them. The key to this type of cooking is not to be in a hurry. The results of waiting while the ribs slow smoke is worth the time. Slow and low is the attitude here. A constant temperature is also important; 225' is perfect for…	2 votes 1 comment 8978 views

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