Category Archives: Recipes

  • Maple Bourbon Bacon Ice Cream

    This stuff is pretty intense… in a very, very good way. This recipe was adapted from food-blogger, Jana Erwin of   7 strips of bacon 1/4 cup of light brown sugar 3/4 cup of light brown sugar 2 egg yolks 3 cups of half  & half 3/4 cup of grade A, pure maple syrup […]

  • Hot Bacon Dip

    2 cups of pepper jack cheese, shredded 1 cup of Parmesan cheese , grated 1 cup of mayonnaise 3/4 cup of green onions, thinly sliced 2 cloves of garlic, minced 1 tsp red pepper flakes 16 oz bacon, diced and cooked crisp   Preheat oven or indirect grill to 350F. In a large bowl, combine […]

  • Billionaire’s Bacon (Candied Bacon)

    1 Package of Bacon 1 1/2 Cups of Light Brown Sugar   Preheat oven or indirect grill to 425F Separate Strips of bacon and pat dry with a paper towel.  In a shallow dish, dredge one strip of bacon at a time in the light brown sugar until well coated.  Place on a parchment paper-lined […]

  • Bacon Explosion

    From the fine folks at POSTED BY JASON ON DECEMBER 23, 2008   The other day the guys from contacted me in search for some barbecue bacon recipes.  Of course I have plenty of great uses for bacon in a barbecue pit, but the longer I thought about it, the more I wanted to step it […]

  • Yorkshire Pudding

    The traditional (with good reason!) accompaniment to your holiday roast beast. Yorkshire Pudding Ingredients: Milk, whole Flour, all-purpose Eggs Kosher Salt Drippings from a roast prime rib of beef Tips: Use equal parts milk and flour. Use three eggs for every ¾ cup of flour and ½ cup of beef drippings for every ¾ cup […]

  • Scalloped Potatoes

    Scalloped Potatoes Ingredients: Russet Potatoes, thinly sliced Unsalted Butter Heavy cream Cheese of your choice (fontina, gruyere, etc.) Milk Onion, chopped Garlic, minced Thyme, a couple sprigs Nutmeg, several dashes Flour, all purpose Kosher salt Freshly ground black pepper   Process: 1. Arrange sliced potatoes in a greased baking dish in an overlapping pattern. 2. […]

  • Competition Brisket by Chris Fulmer

    Preparation We prefer a brisket in the 8 – 12 pound range. When you hold the brisket in the middle, it should sag some on each side. Try to trim leaving @1/4 inch on the entire bottom. Remember – this is a large piece of meat so fat is your friend. It will help keep […]

  • Cheater White Pizza Sauce

    Pizza with white sauce is delicious but making a traditional white sauce may be more time intensive than you want.  Here is a stupid-simple recipe for Cheater White Sauce: Ingredients: Boursin Cheese (Garlic & Herb) Sour Cream Process: 1. Bring cheese and sour cream to room temperature. They will incorporate better this way. 2. Mix […]

  • The Juicy Lucy & the Italian Stallion

    Hamburger Night We got out of the box and made up 2 awesome and somewhat new recipes for the infamous hamburger. By teaming up with the Brueckner’s Fine Meats we were certain it would be great and man was it ever. So once everyone got beyond the sexual innuendoes of the names of these two […]

  • TEC Infrared…Salmon @ 800 degrees

    Last night my wife was about to put Salmon fillets in the oven and I quickly intervened. Another great opportunity to get some more time on the TEC G4000. This time I decided to find out if something as delicate as a fish fillet could be prepared well on such a high heat grill. I […]