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A Baked Potato

A Baked Potato by Amos Miller

This is so simple, you'll laugh. It tastes so good, you'll cry. I make this when we are grilling for our guests and friends and they love it. You can also do this in your oven, any time. I know an eminent doctor of Chinese medicine who once told me that it was OK to eat a Big Mac once in a while. You're an adult, adjust things…

45 votes
41282 views
My Dry Rub

My Dry Rub by Amos Miller

Its that time of year when the barbecue hits the grills & smokers and so I thought I'd post my favorite dry rub recipe. I only use this rub & a variation of it on pork products and It is well- liked. Remember that you want to wash & pat your meats dry before you apply a rub, then add rub to one side, wait about 10 minutes, then…

4 votes
12597 views
Grub Rubbed and Smoked Corned Beef Brisket

Grub Rubbed and Smoked Corned Beef Brisket by Smokinhotchef

This recipe turned out fabulous even though I used a corned beef brisket instead of the traditional brisket. I created a wonderful spice blend especially for grilled meats and coined it Neillio's Grub Rub. Let the brisket marinate in the rub for 1/2 day to 24 hours. I used both the grill and the oven for this recipe and feel great…

2 votes
9165 views
Chicken Kabobs

Chicken Kabobs by Kelsey Martin

These kabobs are colorful, tasty, and make a great dish for any summertime party.

5 votes
37884 views
Monster Shrimp With Orange Chili Sauce

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
6577 views
Hot Asian Buffalo Chicken Wings

Hot Asian Buffalo Chicken Wings by Robyn Savoie

Best chicken buffalo wing recipe with Asian flavors.

1 vote
5541 views
Jerk Chicken Wings With Creamy Dipping Sauce

Jerk Chicken Wings With Creamy Dipping Sauce by Robyn Savoie

Chicken Drumettes are the meaty sections of chicken wings, separated from the wing tips and shaped into tiny drumsticks. You may need to order them in advance, or buy about 3 1/2 pounds of chicken wings; cut off and discard the spiny wing-tip sections. Most of the time I like these wings without the dip.

1 vote
8305 views
Chile Relleno Burger

Chile Relleno Burger by Patti Fisher

Chile Relleno Burger combined Ken’s love of big burgers and southwestern food. We made these using chile rellenos from our favorite taco shop grilled on our Sawtooth Grill along with 1/3 lb. hamburgers and seasoned with our Chef of the Future Southwestern Seasoning. Topping them with our own Zesty Guacamole and Salsa Verde. Pure…

1 vote
728 views
Lotta Cheese Cheese Burger

Lotta Cheese Cheese Burger by Patti Fisher

We got a complaint from some friends that when they go out for burgers the meat is paper thin and the cheese, if you can find any, is tasteless. We had no choice but to say “See you tomorrow, come hungry!” Everyone was happily stuffed and knew they were eating a cheese burger. They may be back again tomorrow. Not only was there 2…

1 vote
1891 views
Breakfast Bacon Explosion

Breakfast Bacon Explosion by Patti Fisher

Breakfast Fatty, we haven’t done a Fatty or AKA Bacon Explosion for some time and I was feeling the need. I dreamed of this one night a Breakfast Fatty and the next few days gave some thought as to how to put eggs in it. All said and done this one was a dream come true. I stuffed this big guy with O’Brien potatoes, eggs, garlic,…

1 vote
616 views
Bacon Crusted Texas Brisket

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
4507 views
Smoked Lasagna Roll Ups

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
1983 views
Poor Man’s Burnt Ends and Tips

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
2717 views
Potlicker BBQ Beans

Potlicker BBQ Beans by Patti Fisher

Patti’s Pot Licker BBQ Beans, I will never admit that there are baked beans as good or better than mine. That said, Patti put together some BBQ beans this week that will make the strongest of us a “Pot Licker” … These are good both Hot or Cold and would be great tailgating or camping. She took some Raider Red Chile & Cheese sausage…

1 vote
477 views
Grilled Swordfish - Marinade

Grilled Swordfish - Marinade by Kimberly

Swordfish is juicy, tender and flavorful. It is a flakey white fish that costs about $16 per pound where I am from.

1 vote
2584 views