Category Archives: Meats

Sauasage Stuffed Zucchini Boats

Zucchini BoatsHere is a great idea that can be a side dish or your main entree.  It’s also a great low carb recipe.  You can bake them in the oven or as I prefer grill them.


4 Medium Zucchini
1 Pound Ground Sausage
1 Medium Onion Diced
1 Medium Bell Pepper Diced
2 Cloves Garlic Minced
1 Whole Tomato Finely Chopped
1 Tsb Worcestershire Sauce
1/2 Cup Mozzarella Cheese
1/2 Cup Parmesan Cheese
1 Tbs Oregano
1 Tbs Basil
1 Tbs Salt
1 Tbs Pepper


Cut the zucchini in halves, take a spoon and scrape out the inside so they look like boats. Chop the inside you scraped out into fine little pieces and set aside. In a skillet put a little oil in the pan and sautee sausage, onion, bell peppers, garlic, tomato and the interior of the zucchini. Sautee for approximately 8 minutes until the sausage is done. Transfer to a mixing bowl, combine with oregano, basil, salt, pepper, worcestershire sauce, salt, pepper, parmesan cheese and mozzarella cheese. Spoon into the zucchini and place in oven at 350 degrees for approximately 30 minutes until done or place on grill and grill them until done, approximately 15 minutes.



Grilled Rack Of Lamb


Looking for something to throw on the grill.  A delicious rack of lamb most certainly does the trick.  With the weather warming up and the grills getting fired up here is something different and delicious.

2 Rack Of Lambs
1/2 Cup Olive Oil
6 Cloves Of Garlic Minced
2 Tbs Rosemary
2 Tbs Kosher Salt
2 Tbs Black Pepper
1 lemon
In a seperate bowl mix together olive oil, garlic, rosemary, salt, pepper.  Cut the lemon in half and squeeze all the juice out into the bowl.  Place the rack of lambs into a large freezer bag.  Pour the marinade into the bag and let the lamb marinate for anywhere from 2 hours to overnight.  Get your grill fired up at medium heat.  Place the racks of lamb on the grill.  You can eat this medium rare or as well done as you desire.  Approximate cook time for medium is approximately 20 minutes.  You will need to turn them occasionally.  You should let the rack of lamb rest for approximately 10 minutes before cutting the ribs apart.  Cheers !!!


Smoked Sirloin Tip Roast

20150308_174429When you want some great beef that is lean and juicy, a sirloin tip roast hits the spot.  This is so simple but the flavor is so good your tongue will slap the brain clean out of your head.  You can find a good tip roast at a butcher shop or Sam’s Club.  If you don’t smoke it you can simply prepare it in your oven.


1 sirloin tip roast 5 to 7 lbs
5 tsb kosher salt
3 tsb black pepper
5 tsb rub of your choice for beef
You want to take a roasting pan and create a rack.  To do this you can take a large onion and cut it into 4 big slices.  You can also do it with about 8 carrots.  Take the salt and rub it all over the roast.  Then do the same with the rub and then the pepper.  Place the roast on top of the onions or carrots.  Pour about 2 cups of water in the bottom of the pan.  Place the roast into the smoker or oven at 250 degrees.  It will take approximately 2 1/2 to 3 hours to get to 135 degrees depending on the size of your roast  for medium rare.  Cheers !!!!

Bolognese Sauce With Spaghetti Squash

20150303_163645Watching those carbs ??   He is a great meal that has all the taste of Italian without the carbs.  It’s very simple to prepare and gives you the taste of a great pasta meal without all of those carbs.


Prepare The Spaghetti Squash:
Pre-heat oven to 425 degrees. Take the spaghetti squash and cut in half.  Remove the seeds and the guts of the squash.  Rub inside and out with olive oil, place on a cookie sheet.   Place in oven and cook for approximately 30 to 45 minutes until soft.  Remove from oven, take 2 forks and scrape the squash out of the inside. 
Prepare the  Bolognese Sauce:
4 slices of bacon
1 medium onion
2 stalks of celery
2 carrots
5 cloves of garlic minced
4 Tbs of butter
2 Tbs of olive oil
1 lb ground beef
1 lb ground ground pork
1/2 lb ground chicken
1 12 oz can of beef broth
2 28 oz cans of crushed tomatoes
1 8 oz can of tomato paste
2 tsb if salt
2 tsb of oregano
2 tsb of ground sage
1/2 tsb of nutmeg
1 tsb of crushed red pepper flakes
1 cup of white wine
1 cup of milk
In seperate pan cook bacon until crisp, remove and cut into small pieces.  In large pot combine butter and olive oil.  Add onions, carrots, celery, garlic, and bacon pieces.  Cook until vegetables are soft, about 10 minutes.  Remove and drain, add the beef, pork and chicken.  Cook until it appears to be fully cooked.  Remov and strain grease.  Add beef broth and wine.  Simmer until it is primarily evaporated.  Add oregano, sage, red pepper flakes, nutmeg and salt.  Let simmer for approximately 15 minutes.  Add crushed tomatoes and tomato paste.  Bring to a boil and lower to a simmer.  Simmer for approximately 2 hours.  Add milk approximately 15 minutes before serving.  Now take the squash and put in a bowl and cover with sauce.  You now have a great Italian meal without all the carbs.  Cheers !!!!

My Award Winning Spicy Dark Chili


This is the recipe I entered into a chili competition in Waynesboro PA.  It won the people’s choice award.   For the competition I used pinto beans.  I call this dark chili because most of the key ingredients are dark in color like dark beer and brown sugar.  When tasting this recipe you should notice that it is hot clashing with sweet.  Please take note that when I make chili I don’t measure out ingredients.  You put the spices in to your liking.  The measurements given are approximate and you can use any kind of peppers you want.

2 lb chuck roast fat trimmed and cut into small pieces
1 lb of ground beef
5 links of chorizo sausage squeezed from casings and crumbled into small pieces
1 medium onion chopped
1 sweet red bell pepper chopped
4 habanero peppers chopped
2 poblano chili peppers chopped
6 jimmy nardello chili peppers
2 12 oz bottles of dark beer (guiness works great)
2 8 oz cans of tomato paste
1/4 cup of dark chili powder
1/8 cup of red paprika
1/8 cup of ground cumin
4 tbs oregano
4 tbs of cayenne pepper
1/4 cup of brown sugar
3 cans of beans  (optional)
In large soup pot add all the meat, peppers and onion.  Simmer for approximately 20 minutes until meat is cooked and vegetables are soft.  Add the 2 bottles of dark beer and continue to simmer for apporximately 10 minutes.  Now add the 2 cans of tomato paste, spices, and brown sugar.  Let simmer for at least 1 hour.  If you like beans in your chili add them before serving. 

Barnyard Roast

20141123_174534Looking for something different yet simple, flank steak rolled with ham steak and chicken breast.  You can do this in the oven but like always, I prepare it in the smoker.  This will have everyone saying oh yeah it’s real good !!!!


1 flank steak
1 ham steak
1 boneless chicken breast
4 green onions chopped
8 cloves of garlic minced
1/2 cup of soy sauce
1/2 cup of worcestershire sauce
1/3 cup of olive oil
1 tbs pepper
With a meat hammer pound the chicken until thin aout 1/2 inch. Mix all the ingredients together to make a marinade.  Place the chicken and steak in a large freezer bag and pour the marinade into the bag.  Place in refrigerator for as long as you wish up to 1 day.    Preheat oven or smoker to 325 degrees.  Remove meat from bag, you want now to sear the chicken on both sides.  Lay out the steak, place the seared chicken on top of the steak then place the ham on top of the chicken.  Next you want to roll it as tight as possible and tie with twine.  Place in the smoker or oven and let it cook for approximately 1 1/2 hours until the internal temperature is 135 degrees.  Remove the roast and wrap in foil so it can rest approximately 15 minutes. Carve the roast, cheers !!!
20141123_173917Special thanks to the bbq pitboys for the idea. 

Barbeque Chicken In A Pot


Here is something that is different but simple to prepare for a real good dinner.  You can make it on your stove but it awesome if you fix it on your grill.  I call this barbeque chicken but you don’t use a traditional sauce.  I like to use chicken thighs but you can use any part of the chicken.  It is one of the most tender chicken recipes you will ever make.

Chicken thighs (or any pieces of the chicken you want to use)
1 cup soy sauce
1/2 cup worcestershire sauce
1 cup white or cider vinegar
1 cup brown sugar
1 medium onion
8 bay leaves
10 cloves of garlic
4 tbs black pepper
1 tsb red pepper flakes (optional)
If preparing on a grill get your temperature set to approximately 400 degrees.  In a large pot add all the ingredients and simmer for approximately 30 minutes.  Remove the chicken and brown on grill or if preparing on a stove brown the chicken in a frying pan.  After you have both sides nice and crisp return to the pot.  Simmer for another 30 minutes.  Serve over rice, noodles, or anything else you desire.  I used white rice with a side of brussle sprouts.  I guarantee you that this is one of the most tender and delicious chicken recipes you will ever eat.  Thanks to the barbeque pit boys for the idea !!!!    Cheers !!!!

Low And Slow Pork Roast


You get ya a bone in pork roast and cook it low and slow and you have a culinary work of art.  It can be done in a smoker, a charcoal grill or a propane grill.  It’s very simple and it’s all about the temperature and the indirect heat.  Here is how it is done:

1 bone in pork roast
1/2 cup of brown sugar
1/2 cup salt
1 medium onion
1 16 oz bottle of apple juice or cider. 
4 tbs of flour for the gravy
Mix together brown sugar and salt.  Rub  all over the roast and wrap in foil.  Let it sit in refrigerator for 8 to 12 hours.   Prepare smoker or coals until you get your temperature at 275 degrees.  The key to this is to have your roast in indirect heat.  You need to get a pan for the drippings.  Slice the onion and put in the pan and also pour some of the apple juice in the pan.  Place the pan under a meat rack and then place the roast on the meat rack.  It’s now time to do nothing but sit back and let the roast get happy happy happy.  You will need to baste the roast about every hour with the drippings.  If the pan starts to dry some add some more apple juice.  It will take about 6 to 7 hours until you get the internal temperature to 190 degrees.  That is the temperature that the muscles and tendons breakdown and make the roast so tender.  Once the roast has an internal temperature of 190 degrees remove and wrap in foil and let the roast rest for up to one hour.  While the roast is resting you prepare the gravy.  Take the drippings in the pan and pour into a gravy seperator disgarding the fat.  Put in a pot, add some water and salt.  Mix the flour in a cup with some hot water to make a paste and add to the gravy to make it as thick as you want.  Now it’s time to cut up the roast.  You want to take your sharp knife and cut around the bone and remove it.  Now you can slice the roast.  Oh my it will be so tender.  The ends may be a little burnt but those burnt ends are for the pit master.  Serve with mashed potatoes perhaps some sauerkraut and corn and you have a meal that will have everyone wanting to join you for dinner and not leave.  Cheers !!!

Shepherd’s Pie



On a chilly and rainy evening this traditional English dish is pure comfort food.  There are different variations of this dish which is primarily in the meat and spices.  The English tpyically use lamb.  Here in the US Shepherd’s Pie is prepared with ground beef.  You can really use any meat substitute you wish.   Here is my version of Shepherd’s Pie:

Approximately 2 pounds of mashed potatoes
2 pounds of ground beef or lamb
1 tbs vegetable oil
1 red onion
4 carrots dices
2 cloves garlic minced
2 tbs tomato paste
2 cups beef broth
1 tbs worcestershire sauce
1 tsb chopped rosemary
2 tsb chopped parsley
1/2 cup mushrooms whole or sliced
1/2 cup frozen peas
4 tbs flour
2 tbs salt
1 tbs pepper
You can use instant mashed potatoes or make them from scratch.  If you make them from scratch begin to prepare.   If you use instant prepare them after you are done with the filling.
In a skillet place carrots, onions and oil, sautee until they begin to take on color, approximately 5 minutes.  Add garlic and then the meat.  Sprinkle in the salt and pepper along with the rosemary and parsley.  Cook until meat appears to be cooked.  Sprinkle the flour over the mixture mix into filling until you can’t see the flour anymore.  Add the tomato paste, beef broth and worcestershire sauce.  Bring to a boil, reduce and simmer on low for approximately 10 minutes.  If it appears too thick add more beef broth until thickness desired is achieved.   Add frozen peas and place the filling into a casserole pan.  Top with mashed potatoes by spreading evenly over the top.  Place in a preheated oven at 350 degrees and cook for approximately 30 minutes.  Let rest for approximately 10 to 15 minutes before serving. 



Bacon Stuffed Deer Loin


It’s that time of year to use the remaining deer meat that’s in the freezer.  This deer loin recipe is fantastic, simple, and best of cooked in a smoker but can be done in an oven just the same.

1 deer loin about 3 to 4 pounds
12 slices of thick cut bacon
2 medium onions
3 carrots
2 stalks of celery
3 medium potatoes
1 quart of beef broth
the meat rub of your choice
Prepare smoker to approximately 250 degrees.  With a large knife cut about 4 slits in the loin.  Fold a slice of bacon and insert down inside the loin.  Repeat until all the slits are filled.  You can stuff as many pieces of bacon inside the loin as you wish.  Next heavily put the rub all over the loin, don’t be afraid to use too much.  Place the loin in roasting pan and put in the smoker or oven.  You will let the loin cook for 2 hours.  Now it’s time to prepare the vegetables.  Chop all the vegetables into bite size pieces and place in another roasting pan.  Pour the beef broth over the vegetables.  The next step is to remove the loin from the smoker/oven.  Remove the loin from the pan it was in and place on top of the vegetables.  Pour what juice was in the bottom of the pan and pour into the vegies.  Place back into the smoker/oven.   The next step is not necessary but makes it better.  If you have a rack on top of the loin place approximately 8 pieces of bacon over the loin so the bacon drippings drip over the top of the loin.  Cook for approximately 1.5 hours until the vegies are tender. 
IMG_1411Let the meat rest for about 10 minutes until slicing.  Serve the meat and vegies on a plate and in a seperate dish put some of the juice in it so you can dip the meat.  CHEERS !!!!!!