Recipes

Ultimate Twice Baked Potatoes

INGREDIENTS

  • 4 large baking potatoes
  • 8 slices bacon
  • 1 cup sour cream
  • 1/2 cup milk
  • 4 tbsp butter
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup shredded Cheddar cheese, divided
  • 8 green onions, sliced, divided

METHOD

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bake potatoes in preheated oven for 1 hour.
  3. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
  4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
  5. Bake for another 15 minutes.

Beef Brisket

INGREDIENTS

  • 2 Cups Buttermilk
  • 1/4 cup paprika
  • 1/4 cup ground black pepper
  • 1/4 cup kosher salt
  • 1/4 cup sugar
  • 2 tbsp chili powder
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 2 tsp cayenne pepper

METHOD

  1. Add all ingredients to a sauce pot and slowly bring to a hot temperature, it is important that you do not boil the milk.
  2. Pour sauce into a large marinating container and place beef brisket inside. Refrigerate for a minimum of 24 hours, turning occasionally.
  3. Remove meat from marinade and cold smoke at 200 -220 F on a smoker. Allow 1.5 hrs cooking time per lb of brisket.
  4. After internal temp has reached 165F, tent in aluminum foil for ½-1 hr or until temp reached 170F.
  5. Cut meat diagonal to grain to serve. Best served with coleslaw.

Cajun Roasted Pork Loin

INGREDIENTS

  • 2 tablespoons butter
  • ½ teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon ground mustard
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 carrot, cut into ½ inch pieces
  • 1 red bell pepper, chopped

METHOD

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Melt the butter in a small skillet over medium heat. Stir in the cayenne, oregano, pepper, thyme, mustard, and garlic. Cook for 1 minute.
  3. Use a paring knife to make several small incisions in the fat side of the meat. Stuff the slits with the spice mix, and rub the remaining mix over the surface of the meat.
  4. Sprinkle the roast with salt and pepper and enjoy!

Brown Sugar Glazed Pork Chops

INGREDIENTS

  • 6 boneless pork chops about 1” thick
  • ½ cup brown sugar firmly packed
  • ½ cup apple juice
  • ¼ cup canola oil
  • 1 tbsp sodium reduced soya sauce
  • ½ tsp ground ginger
  • Salt & Pepper to taste
  • 1 tbsp cornstarch
  • ½ cup water

METHOD

  1. Preheat grill on high for 10 minutes.
  2. Meanwhile, in a small saucepan, combine brown sugar, apple juice, canola oil, soy sauce, ginger, salt & pepper. Bring to a boil.
  3. Combine cornstarch & water in a small bowl & whisk into brown sugar mixture.
  4. Add cornstarch mixture to the sauce pan. Stir until thick.