Looking 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 !!!!Special thanks to the bbq pitboys for the idea.
Taking a simple and mild fish like cod and adding lobster stuffing makes for a great meal anytime of year. It’s very simple to do and will make you look like an amazing chef. You can make this with any kind of fish but the cod this time of year is real good. The lobster meat you can purchase in the frozen seafood section at your grocery store. If you want get a live lobster and cook it to use for the stuffing.Ingretients: Cod Fillets or the fish of your choice 5 green onion finely chopped 6 clovers of garlic minced 1/2 stick of butter 1/4 cup of brandy 1 package of ritz crackers 1 handful of cheez-its 1/2 cup of bread crumbs 4 – 6 lbs of lobster meat 1/2 tbs parsley Directions: In skillet place butter, green onion, garlic, and parsley. Let sautee until onions are soft approximately 5 minutes. Add ritz crackers, cheez-its, bread crumbs, and lobster meat. Continue to sautee for approximately 3 to 5 minutes. Add the brandy and turn off the burner. Lay the cod out on a baking sheet, spread the stuffing over the top. Bake at 350 degrees for approximately 20 minutes until the fish is done. You now have a simple and different meal. Cheers !!!!
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.Ingredients: 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) Directions: 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 !!!!
How about a great side dish that goes with anything. Nothing like a potato salad but this one is German style with no mayonaise. You can make this by cooking the potatoes on your grill or simply by boiling or microwaving them. I like it on the grill because it gives it a better taste. Here you go:Ingredients: 3 large potatoes approximately 3 to 4 pounds 5 strips of bacon cooked and chopped 1/2 medium onion chopped 2 hard boiled eggs chopped 3 cloves of garlic minced 1 tsb parsley 1/2 cup vinegar 1/2 cup olive oil 1 tsb spicy brown mustard salt and pepper Directions: If cooking potatoes on grill rub olive oil on them and place on grill and cook until done about 1 hour. If boiling or microwaving cook them until they are done. In a seperate glass combine vinegar, olive oil, garlic, and mustard. Allow potatoes to cool before chopping into bite size pieces. In seperate mixing bowl add potatoes which have been cut into bite size pieces, bacon, onion, parsley, and the dressing. Mix together until well blended. Add hard boiled eggs, salt and pepper to taste and mix well. You now have a side dish which will go with anything. Cheers !!!
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:Ingredients: 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 Directions: 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 !!!
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:Ingedients: 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 Directions: 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.
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.Ingredients: 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 Directions: 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. Let 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 !!!!!!
It’s been a long summer and I haven’t posted a new recipe in a while. Well these grilled stuffed peppers are amazing and not for the vegetarians out there. Its quite simple and can be an appetizer or side dish.Ingredients: 8 red bell peppers cut in half 1 1/2 pounds of bacon fried and chopped 1/2 of a medium onion diced 1 cup of jack cheese shredded 1 cup mozarella cheese shredded 1 bootle of beer olive oil Directions: Cut peppers in half and discard the inside and seeds. It is very important to keep the stem on. ( you will know why in a second) Rub olive oil on the outside of the pepper, place on heated grill and pour some beer inside (this is why you kept the stem on so the beer stays inside. You have to now drink the beer you didn’t use, no beer wasting !! Grill peppers about 15 minutes until they begin to feel soft. In seperate bowl combine bacon, onions, and cheeses. Mix well and stuff into the inside of the peppers. Grill approximately 5 minutes until the cheese is hot. Remove and serve. Oh Yeah !!!! CHEERS !!!
I know what your thinking, it’s June and your fixing turkey. Hey why not, there is nothing like the taste of a juicy smoked turkey regardless as to what time of year it is. There are plenty of recipes that have you soak it in a brine for 24 hours but if you decide you want to smoke a turkey and fix it the same day you purchase it, the turkey will still be awesome.Ingredients: 1 fresh 12 to 14 pound turkey Seasoning of choice (I use Cabella’s wild game seasoning) Kosher Salt Prepare smoker by getting the temperature between 275 and 300 degrees. Normally I low and slow around 225 but turkeys should be smoked at a higher temperature. Remove neck and giblets and rinse thoroughly. Cover turkey with lots of salt. Then put lots of seasoning all over the turkey. It’s next to impossible to over season the turkey. Place in smoker and let it get good and happy. The internal temperature should be 175 degrees. This takes about 3 to 4 hours. Cheers !!!