Hardwood Pellet-Fired Stoven Rotisserie Turkey Brine by Stoven John

The 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…

Hot Smoked Salmon with Lemon Herb Shortcake & Orange Vinaigrette by Bob Vincent

Hot smoked salmon; savory shortcakes, spinach and orange vinaigrette make a nice main dish salad. Served with mixed vegetables the meal is complete. Orange juice, Oregano and Greek spices add flavor to the salad, fish and vegetables. The savory…

Brisket Dry Brown Sugar Rub by Windle Grissett

This is a good, sweet brisket rub that you will need only one measuring cup for. Of course, you can adjust the heat by using mild or hot chili powder.

BEER BASED B-B-Q by Barney

the best way to B.B.Q day before you start you marinated all the meat for at least one whole day.And the next day_you ready to start the fire and put on the grill.

Smoked Whole Chicken by Bob Vincent

This recipe probably won't get much attention. However I am into smoking food so I thought I would give it shot anyway. The key to this type of cooking is patience. Slow and low is the attitude. Remember if you're lookin you ain't cookin! Resist the temptation to check to see how things are going it only lowers the temperature…

Chicken Ceaser Salad by Bob Vincent

We love Ceaser Salad. I have added several ingredients to a basic "Vanilla" salad that makes it an easy meal for a weeknight. If you are concerned about using raw egg as an emulisifer use a heaping tablespoon of mayo instead. The salad dressing is adapted from one that appeared in Time-Life Books "The Good Cook/Salads" published in…

Chipotle Bacon Bombs on a Stick by Ken & Patti Fisher

Patti and I are still working on a few treats to serve “Off the Grill”. We will be at the Weekly Tasting Event at Craft Brewing Company in Lake Elsinore, Ca. Can’t wait, it sounds like fun with plenty of good beer involved so we are right on it. With us, it has to be something smoked off the grill. A great start for anything we come…

Chocolate Chipotle Tri Tip with a Pepper Garlic Crust by Ken & Patti Fisher

How good does a Dove’s Chocolate anything sound? Our friends Nate and Le Tonia are Dove Chocolatiers. A few months ago they sent us some of Dove’s Sweet’N’Spicy Cocoa Rub. I have used it on pork, lamb, duck, chicken and now a beef tri tip. It is not like anything you are thinking. It’s better. For example, the Mexicans have been…

Dove’s Chocolate Pork Medallions by Ken & Patti Fisher

Our friends Nate and Le Tonia are Dove Chocolatiers. Last week he sent me some of Dove’s BBQ seasoning, the Chocolate Fig Balsamic Vinaigrette, Sweet’N’Spicy Cocoa Rub and their Sweet’N’Smoky Chocolate BBQ Sauce. Patti and I both like our chocolate and Patti loves Dove’s high quality. So, we started thinking about this. My first…

Pepper Crusted Sirloin with a Cocoa Chili Rub by Ken & Patti Fisher

We picked up some all natural grass fed beef from MM Livestock and we are doing a lot of different recipes with it to learn the difference in the beef, how it cooks, the different cuts, and tastes. I will say that everything Patti and I have done was awesome. You really can taste the difference! This is a recipe I had no intent to…

Pepper Crusted Sirloin with a Cocoa Chili Rub by Ken & Patti Fisher

We picked up some all natural grass fed beef from MM Livestock in Wildomar, Ca. and we are doing a lot of different recipes with it to learn the difference in the beef, how it cooks, the different cuts, and tastes. I will say that everything Patti and I have done was awesome. You really can taste the difference! This is a recipe I…

Stufz Bastille Burger by Ken & Patti Fisher

Filled with Cabernet, sweet onions, garlic, mushrooms and blue cheese! Last week Dave Hanson from “Stufz Ultimate Burger” sent us one of his burger stuffers. Which we thought was really cool because I had been looking at this very same unit for a few weeks now. I gave Dave a call and we talked about his stuffer and some of his…

BACON BANGERS by Peter Brown

With World Cup Rugby matches being screened in the morning in a lot of countries, does that mean we should give up braaiing (barbeque)? The answer is a resounding, "no!" And quite rightly. Here's a compromise. Whilst watching the rugby this weekend, try these delectable savoury-sweet morsels that could pass as breakfast yummies...

Honey Glazed BBQ Pork Tenderloins by Nancy Miyasaki

Grilled Salmon with Tomatoes and Basil by david spottiswood

Serve this dish when tomatoes are at their best. They and the basil really make this dish. We've made it twice and think it deserves posting. We got it from Eating Well