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Smoked Pulled Pork

Smoked Pulled Pork

Kansas City Style with a Canadian Twist

Posted on July 18, 2017
Smoked Pulled Pork is the ultimate summer party food. Soaked in sweet and spicy sauce, served on a bun, stuffed into a roasted potato (regular or sweet), and eaten with your closest friends and family, there is no doubt that summer is incomplete without making some smoked pulled pork. This recipe is KansasCity Style, with a bit of a Canadian Twist. I served this to my neighborhood when we had a block party to celebrate summer. It was the perfect porcine potluck provision to share. 

 

If you are making the pork ahead of time or to freeze for later, you can skip adding the sauce to the shredded pork. If packaging for the freezer, instead of serving it all at once, make sure that you freeze it for maximum freshness by following the directions in this blog post. I generally pack 1 lb. at a time; that will feed about four when reheated.  

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Big Juicy Burgers

Big Juicy Burgers

The Ideal Burger for a Summer BBQ

Posted on July 04, 2017
You’ve probably had some pretty delicious barbecue in the last little while, what with it being “officially” summer now. Though, you haven’t had great barbecue until you’ve devoured some Big Juicy Burgers, and not just any old recipe will do. These burgers were the biggest and juiciest yet! I was feeling lazy after making 8 batches of homemade strawberry jam, so after a long and sweet day, these burgers hit the spot. Make the patties ahead of time and freeze them with some waxed paper in between, or just eat them after letting the meat rest and you won’t be disappointed.
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Plank Grilled Potato Skins

Plank Grilled Potato Skins

Kind of like Irish Nachos

Posted on June 08, 2017

Originally making their way onto the blog in April of 2011, these Plank Grilled Potato Skins, made a great snack for when you’re watching the big game, like the Stanley Cup Playoffs, or… Game of Thrones. Think of these Plank Grilled Potato Skins like Irish Nachos; filled with all of the good stuff! Needless to say, we polished them off pretty quick. Make a little extra Alabama White Barbecue Sauce, that stuff is flippin’ good for dipping and drizzling! Once the potatoes are sliced and on the grill for crisping up, things will move fast. Make sure to have everything for topping them ready beforehand.

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Better Butter Burger

Better Butter Burger

Butter makes things even better

Posted on May 25, 2017

I originally made the Better Butter Burger in March of 2011 after watching Chef Ted Reader create these masterful morsels of magnificence at a Cottage Life Show demo. The Better Butter Burger harkens back to the day when hamburger patties were fried in butter on a hot griddle, and buns were brushed with butter before being toasted or grilled too. In celebration of National Hamburger Day, I thought it would be appropriate to revisit this recipe. Taking hamburgers to the next level and infusing them with delicious butter.

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Veal Tenderloin

Veal Tenderloin

with Roasted Garlic, Gorgonzola and Mushrooms

Posted on May 11, 2017

This year, for Mother’s Day, why not treat your Mom to something truly special (besides some great grilling gifts). Veal Tenderloin with Roasted Garlic, Gorgonzola, and Mushrooms is unique and flavorful, perfect for treating your Mom to a fancy dinner. Some find blue cheeses, gorgonzola, in particular, a little too much for them. If that is the case, or you have someone with an allergy, don’t worry. You can substitute something that you would prefer. Try goats cheese, sheep milk feta, or even parmesan. All of these are excellent choices.

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Gilroy Roasted Garlic Paste

Gilroy Roasted Garlic Paste

Ideal for everything!

Posted on May 09, 2017
If you haven’t noticed, I love Garlic. A LOT.  Ted Reader’s Gilroy Roasted Garlic Paste takes delicious and mellow roasted garlic and turns it into a saucy spread that you can use on just about anything. You can also use it IN just about everything too! Use it as a wet grill rub, add it to sauces and dressings, you can even use it AS a dressing! You can also use it in sandwiches, even as an extra umami boost in soup and gravy too. Gilroy Roasted Garlic Paste is a delicious way to get a little extra garlic into everything!
Posted in: Miscellaneous
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Chicken Mole

Chicken Mole

On The Grill

Posted on May 02, 2017
This year for Cinco De Mayo, I wanted to grill up something a little more authentic than the usual enchiladas and tacos. Chicken Mole On The Grill is spicy, thick, and definitely different. The dried pepper based sauce is full of chocolate, tomato, and chicken stock, making for a delicious addition to any Cinco De Menu
Posted in: Poultry
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Espresso Rubbed Prime Rib

Espresso Rubbed Prime Rib

Deep and flavorful

Posted on April 18, 2017
Did you know that Prime Rib has a day to celebrate its delicious perfection? Well, I did, and in preparation for this hallowed day, on April 27th, I prepared some Espresso Rubbed Prime Rib for dinner. Rubbed with a combination of steak spice, salt, and espresso powder, then slow roasted on my Prestige PRO 500 Gas Grill, and seared to crispy perfection; this Prime Rib made a most delicious dinner. 
Posted in: Beef
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Vegan Zucchini Bread

Vegan Zucchini Bread

Gluten Free, Egg Free, Dairy Free

Posted on April 18, 2017
It’s difficult, in this day and age, to make something that absolutely everyone can eat. That’s where this Vegan Zucchini Bread comes in. It’s gluten free, egg free, and dairy free, much like my recipe for Allergen Free Muffins. Although this zucchini bread is a bit on the dense side, it’s still pretty awesome. If you want to make this using eggs instead, make sure to beat the eggs very well, it will lighten the recipe up significantly, creating a very fluffy version of this quick bread.
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Easter Mixed Grill

Easter Mixed Grill

Something for Everyone

Posted on April 12, 2017
Many people are a little leery of doing a mixed grill because of the different times that all of the meat will need to be cooked, however,  it’s a lot easier than you think. An Easter Mixed Grill just requires you to pick your favorite meats and organize them by cook time. The veggies are easy; they generally manage themselves once you get them onto the grill. Here’s how it’s done.  
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