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	Bacon Wrapped Stuffed Burger Dogs by Patti Fisher Sometimes we do a recipe just because it looks like fun, and this one was perfect for our 500th recipe on our new “Date Night Doins BBQ for Two” web site. (Almost 2 years old) This had everything we liked in a bacon cheeseburger, but with a fun twist. Ken put the cheese inside the burger, shaped it like a hot dog and wrapped it in…	1 vote 2 comments 5270 views
	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 3 reviews 6 comments 16390 views
	Our Favorite Mac & Cheese by Patti Fisher It’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…	1 vote 1 comment 5189 views
	The Cajun Burger by Patti Fisher Patti had a hankering for Jambalaya, but Ken had to have a bacon cheese burger. So, we compromised and made a burger with our favorite Chef of the Future Cajun Seasoning on a bacon cheeseburger topped with extra large shrimp. It came out great, especially adding our bacon square. Our first ingredient in our cooking is imagination, but…	1 vote 2440 views
	Southwestern Beer Can Burgers by Patti Fisher We have been seeing folks post their beer can burgers for the last few weeks, all of them looking good. We wanted to take it to the next level by adding a “Southwestern” twist to it. We started with the very best ground beef: Fresh ground sirloin and blending that with some beef chorizo for 1 pound burgers with a nice blend of…	1 vote 2535 views
	Citrus Pepper Chicken Bacon Cheeseburgers by Patti Fisher Citrus Pepper Bacon Chicken Cheeseburgers because Ken loves cheeseburgers or anything with cheese and bacon. Patti wanted to make the burgers a little healthier and she loves chicken. These were super simple and full of flavor. A definite for our next camping or tailgating adventure. I think the Briggs Citrus Pepper Seasoning just…	1 vote 1555 views
	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 2827 views
	Honey Mustard Chicken Drummies by Patti Fisher We got a call this week from friends excited to be taking their two adorable kids to the New Year’s parade. Of course, tailgating was a must and they wanted an easy and kid friendly recipe. They asked what the best sides would be and Ken said napkins…lots and lots of napkins. Patti came up with a barbecue sauce recipe with the help…	1 vote 2608 views
	Cranberry Teriyaki Chicken by Patti Fisher We wanted something fun and festive, so Cranberry Teriyaki Chicken fit the bill. A really easy marinade made with just three ingredients. The recipe makes plenty so Ken could have several chicken breasts and Patti could have her favorite chicken legs. Chef of the Future Coconut Curry seasoning added another delicious layer of sweet…	1 vote 2050 views
	Stuffed Double Cheese Bacon Burgers by Patti Fisher Ken made his amazing cold smoked cheese again and before Patti ate it all for snacks we decided to use some for recipes. We had been talking about stuffed burgers for awhile and these were so good. Patti stuffed them with our cold smoked mozzarella, then topped the burgers with bacon squares and smoked cheddar. Perfect. There aren’t a…	1 vote 1971 views
	Pastrami Subs by Patti Fisher Pastrami Subs Go Tailgating, we love the pepper crust and they were so tender and juicy. Who says that camp cooking is boring? We took a corned beef brisket and did a heavy pepper crust then smoked it for 6 hours. When you smoke corned beef you’re making Pastrami and it’s good just on your plate or thin sliced for subs. Patti likes to…	1 vote 1777 views