My bud Corkey made me these one day, and it instantly turned into my favorite hot dog. This was done with deer chili and deer links but since people including me don’t always have venison laying around consider other ingredients
This is a typical hamburger pan fried with Smoked on top to bring the outside in.
This is an American version of barbacoa made with chuck roast.
Grilled flank steak or blade steak cooked blue, one step colder than medium rare.
One night using eggs, tater tots, bacon, and queso. It came out really good so we wanted to make sure and share this with you.
Queso dip recipe to show measurements and uses for Taco Dust.
This brisket was done at target ozone temp 220. What that does it prolong the cook time but turns out an even richer brisket so damn tender nobody will complain.
Quesadilla comes in many forms from traditional to Tex-Mex. You can add whatever the hell you want chicken, beef, shrimps, veggies, and fish I guess.
If you are a fan of topping off your steak with a pat of butter here’s your next obsession. Very easy and perfect blend using Dawgs Bark.
Not a fan of Meatloaf because most of my previous attempts at getting that perfect Meatloaf as a child that was full of seasoned burps either didn’t hit or I forgot to note. Not this time Meatloaf…
A little different in the spice arena because, like brisket, it doesn’t require a myriad of spices. This corned brisket is smoked right, and there is no need to devalue the meat. The bark? I understand, it brings in extra flavors, but it also kicks the brisket north of the Red River (it ain’t Texas)
The rib roast is always a scary hunk of meat to cook because it likely cost more than what we want to pay. Most classic prime rib recipes cook at high heat (350 – 450) which sears the outside and leaves the interior, rare to medium rare on a good day.
I could of went to another grocery, but this one is the only one who makes true French bread as I know it. The whole recipe is more for the Swiss cheese sauce.