Sausage – Spicy Italian – 2021

This is the same recipe as the 2021 breakfast sausage with some modifications. It is fairly spicy and would be good on pizza or in spaghetti sauce. INGREDIENTS – 2lb recipe: 2 lb ground pork butt 2.5 teaspoons salt 0.75 teaspoons black pepper 0.5 teaspoons cayenne pepper 1 teaspoons rubbed sage 1.5 teaspoons sugar or… Continue reading Sausage – Spicy Italian – 2021

Smoked Queso

INGREDIENTS: 32 oz. Kraft Original Velveeta Cheese 8 oz. Pepper Jack Cheese 8 oz. Shredded Mozzarella 1 onion (chopped) 1 Tablespoon Minced Garlic 1 10 oz. can Rotel Original Diced Tomatoes And Green Chilies 1 lb. browned breakfast sausage (or hamburger) 1/2 teaspoon Onion Powder 1/2 teaspoon Garlic Powder Alternative Ingredients for a Thinner Queso:… Continue reading Smoked Queso

Chicken Thighs (Andrew’s Smoked)

INGREDIENTS: Bone-in, Skin-on chicken thighs. Honey Randy’s Chicken and Rib Rub (or your favorite) INSTRUCTIONS: Place the chicken thighs skin side down on a cutting board. Cut away any skin and fat that extends outside the meat. Use your fingers to carefully pull the skin away to form a pocket. Coat the pocket between the… Continue reading Chicken Thighs (Andrew’s Smoked)

Brisket – Sous Vide (Faux Smoked)

This recipe is for a 15 lb brisket. Multiply accordingly. INGREDIENTS (pre-cook): 10 Tablespoons Randy’s Beefy Rub 1 Tablespoon Liquid Smoke Optional – 1/8 to 1/4 teaspoons Prague Powder #1 to create a fake smoke ring (a little goes a long way) INSTRUCTIONS: Trim all but 1/4″ fat from the brisket. Combine rub and parague… Continue reading Brisket – Sous Vide (Faux Smoked)

Yellowstone 2020

Driving: The overall trip, not including driving about 50 miles per day inside of Yellowstone Park was 2,278 miles, (37 hours). Day 1: Home to Chaimberlain SD (we actually stopped at the Corn Palace in Mitchell, SD just for fun) 6 h 57 min (471 mi) We stayed at the AmericInn by Wyndham Chamberlain Conference… Continue reading Yellowstone 2020

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