I don’t what to say, I know, they look like crap. The Swiss cheese and bacon tied the mess together.
You can put all kinds of ingredients on a stick! Shrimp, chicken, and my favorite flat iron steak.
Probably my favorite steak is the flat iron or blade steak. This is left over blade steak we used Dawgs Bark on as a seasoning. The inspiration for these steak baguettes was for testing our other seasoning Cluck.
A favorite all time burger of mine but I have to admit this one was too big. You see a lot of huge burgers on Instagram and I let it go to my head. Although a great burger, I like a burger I can control with one hand.
Testing some tenderloins wrapped in bacon marinaded in Uglyade. To get this dinner to the table takes no time at all. However, you do have to plan a day before.
If you don’t have a smoker nor time to tend to it then no worries you can bake briskets too. The only difference is it’s not smokey. The sausage was my favorite in the sausage section just cooked in pan prior to the sandwich build. Pretty wicked combo I’ve seen but never tried.
A favorite and alternative to nachos are these versatile little morsels of love. This recipe takes some planning if you don’t have cooked brisket lying around. I did
This is a typical hamburger pan fried with Smoked on top to bring the outside in.
This recipe was made while we were testing a new marinade now known a Uglyade. Since we had the supplies at hand and needed to eat, this fantastic inexpensive steak dinner was created.
Grilled flank steak or blade steak cooked blue, one step colder than medium rare.