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Hardwood Pellet-Fired Stoven Rotisserie Turkey Brine by Stoven JohnThe best way to cook a smoked turkey is utilizing its' own juices to baste itself. What a better way than to use a rotisserie and a hardwood pellet-fired grill or Stoven pellet-fired burner conversion for a kettle style grill to accomplish this. Cooking time is ten minutes per pound instead of fifteen minutes per pound in a standard… |
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White Dry Rub by John GreenlerI was using my red rub for all meats. It was good but thought the beef needed to treated differantly. I came up with this rub for my red meats. Now I still use my red rub on Brisket but that is the exception. We have also found this to be a great inplace of salt and pepper on your table. |
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BBQ honey brown sugar chicken by HarlanI made my own mix on honey BBQ chicken. |
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Monster Shrimp With Orange Chili Sauce by Robyn SavoieThese 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. |
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Grilled Swordfish - Marinade by KimberlySwordfish is juicy, tender and flavorful. It is a flakey white fish that costs about $16 per pound where I am from. |
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Maeun Bulgogi 매운 불고기 (Spicy Korean Barbecue Beef) by jason kimAfter being pleasantly surprised with the visit to K-Peppers (Korean fusion restaurant) in Middleton, I had to try and copy their delicious, spicy version of bulgogi (thinly sliced barbecue beef, or translated literally as “fire meat”). For those who don’t know what bulgogi is, it’s thinly sliced rib eye steak (or another prime cut… |
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Cinnamon Biscuits by Rhodes Bake-N-ServThe delicious flavor of cinnamon added to our melt in your mouth biscuits! |
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BBQ Beef Kabobs by Catherine Pappas
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Bacon Wrapped Lamb by Patti FisherWe have a wonderful Easter visit planned from Ken’s best bud Tony, the sailor man. As a thank you for the hospitality gift he gave us was another leg of lamb. He knows us so well! It was the perfect size to wrap in a bacon weave. But then, what isn’t? Patti gave it the perfect seasoning using “Swimmin’ in Smoke” rub “Booty Shake”, so… |
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Sizzling Citrus Prawns by Renu GuruA light, healthy way to enjoy prawns. A great summer dish. You can barbecue,grill or just cook them on plain stove top too.It tastes good anyway. |
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Our Favorite Mac & Cheese by Patti FisherIt’s been rainy and cold here. Comfort food was a must. Ken wanted macaroni and cheese, but it had to be extra cheesy with a crunchy topping. Patti said no problem and added bacon and broccoli to make it tastier and a bit healthy. Our Green Mountain Grill/Smoker added extra flavor along with their Green Mountain “Sizzle Seasoning… |
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The best burger 'n foie by Shuly Karasin4th of July weekend with this burger just perfect!!!! |
1 vote
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