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Pulled Pork with Garlic and Pepper Rub

Tomorrow is the NFL playoffs. The Chiefs are taking on the Colts and we are having a few people over to watch my "Griefs" hopefully win. We shall see. As always, when there are people gathered at my house, there shall be food. So, I am prepping a 7 lbs. pork shoulder butt to put on the Traeger tomorrow morning and have ready for the game at 3:35 PM CST. I am putting together a garlic and pepper rub to put on the pork. I plan on using the pork to make some Polynesian Nachos. I am also going to use some of the pork for anyone who wants a sandwich or just wants some pulled pork. So, I am making a non-traditional rub to allow the meat to be a little more versatile. Let's get started. Take your pork shoulder butt and rinse and pat it dry with paper towels. I usually use a disposable aluminum pan to put the pork in where I can apply the rub, let set overnight in the fridge, and then I'll use it on the Traeger grill to cook in. Next, mix the following ingredien...

New Year's Eve - Ribs

We are getting ready to bring 2018 to a close. It is New Year's Eve and a beautiful, windy, cold, dark, 33 degrees Fahrenheit outside, which, in my book, is grilling weather! I recently acquired a Traeger Pellet Grill and I am eager to try it out on some baby back pork ribs. Let's get started. Step 1: Open a beer of your choice and pour the beer into a nice glass (I chose a nice vanilla porter from Breckenridge Brewery). Take a sip and set aside for later. It is important to sip some beer throughout the cooking process, because beer tastes good. Step 2: You will probably need some baby back pork ribs for this recipe. If you don't have any, go buy some. I have a party to go to tonight, so I am cooking four slabs, but it is up to you how many you want to make. I have no control over your life, the choice is yours. Step 3: Prepare rub - Mix together the following ingredients (per slab of rib): 1/2 cup dark brown sugar 1 Tbs. chili powder 1 tsp. cumin 1...

Time to Take the Cover Off

It's 86 degrees. I smell cherry wood smoke. Drinking some Riesling (Bota Box - don't knock it until you try it). My three year old daughter, Ellie, is watching a show on my android phone sitting next to me on our back deck. It's grilling season. Life is a good thing. Although it's supposed to snow on Monday. Tonights menu: Smoked chicken with Polynesian Teriyaki Sauce, Orange and Cranberry Quinoa Salad, Sautéed Asparagus and Onions, and lots of wine. I am smoking two whole chickens tonight and experimenting with cherry wood. So far I love the smell of cherry wood. However, I am having some trouble with the temperature. I cannot seem to break 200 degrees. It could be the wind. As always, its windy today in Wichita. Hickory seems to create a higher temperature than any of the other woods I have tried. But, man, this cherry wood smoke smells so wonderful. As far as the chicken goes. I soaked my two whole chickens in a salt water/apple juice brine for about 5 ho...

BBQ Shrimp Brochettes

I love me some shrimp. I LOVE me some shrimp wrapped in bacon! Its time to make some shrimp brochettes. If you have never had grilled shrimp wrapped in bacon and smothered in barbeque sauce, you are in for a treat. If you have, well, guess what, you are still in for a treat! Prep. Time: 30 minutes Cooking Time: 26 - 36 minutes Ingredients 20 - 30 large shrimp 1 package thick cut bacon BBQ sauce Salt Pepper Preparation Let's begin... Get 20 - 30 nice sized shrimp. The bigger the better. If you have an ocean near you, get some fresh shrimp. I live in Kansas. There ain't no ocean around here. So, I will have to make do with frozen shrimp. They still taste good. After all, they will be wrapped in bacon. :-) Obviously, thaw out the shrimp if it is frozen. Next, take some thick cut bacon and cut the strips into thirds. I usually do this as I go so I don't cut any bacon that is not needed. Never waste bacon. I believe it is against the law in some states. Wrap...

Kansas City Style Barbeque Sauce

I think I got it!  After of few weeks of playing in the kitchen, I think I have my KC style BBQ sauce in a form that is quite delicious.  Oh, yeah. This sauce is good.  After making this sauce, I caught myself eating it like soup. Put this stuff on some smoked meat and you will be happy, happy.  Ingredients 1 tablespoon olive oil 3 cloves garlic, minced 1/4 large onion, chopped 1 x 15 ounce can tomato sauce 1/2 cup dark brown sugar 1 tablespoon chili powder 1/2 teaspoon cumin 1/2 teaspoon paprika 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1 tablespoon apple cider vinegar 1 tablespoon molasses 1/4 teaspoon salt 1 tablespoon honey 1 teaspoon dijon mustard 1 pinch of cayenne pepper Preparation In a small saucepan, pour in the olive oil. Add the minced garlic and heat over medium high heat on the stovetop. Once the garlic begins to sizzle, add the chopped onion. Saute the garlic and onion mixture stirring often. Once the chopp...

Killer Smoked Beans

I really like these beans; so does everyone else. I made a batch of these for the 4th of July and had a few requests from family for the recipe. The mixture of soft canned beans and firmer rehydrated dry beans give this a nice texture. The sweet and smoky flavor is awesome. Roasted peppers and bacon take these beans to the next level of awesomeness. Enjoy.  Prep. Time: At least 8 hours Cooking Time: 3 hours Ingredients 2 cups dry mixed beans 8 cups water 6 cups water 2 15 oz cans black beans 1 15 oz can dark red kidney beans 2 14.5 oz cans diced tomatoes 5 strips of bacon 1/2 teaspoon cayenne pepper 1 tsp black pepper 1/2 teaspoon cinnamon 2 tablespoons chili powder 1 teaspoon cumin 1 teaspoon paprika 1/2 cup dark brown sugar 1 poblano pepper 1 jalapeno pepper 3 cloves garlic, minced 1/2 large onion, diced 1 teaspoon salt 1/4 cup ketchup 1/4 barbeque sauce 1 large disposable aluminum pan Spray cooking oil Preparation In a large bow...