The Decleater: Bacon-wrapped Cheddar-stuffed Bratwurst

Football season is right around the corner, and it is time for some football food and tailgating. The Decleater is a double bacon-wrapped cheddar-stuffed bratwurst that is smoked with mesquite in the Big Green Egg. It is a BIG hit from the blind side. Smoky, spicy, and hearty – it might be the perfect football…

Smoky Fried Chicken Sandwich with IPA Goddess Slaw

Fried chicken sandwich, pretty easy to cook, right? Wrong, How many rubbery, greasy chicken sandwiches have you endured. The idea behind this fried chicken sandwich is create a piece of chicken that packed with flavor and moistness while the breading to crispy and light. The dressing and IPA Goddess Slaw provide even more flavor and…

Porter Beef Stroganoff

This classic Russian dish has been around for several centuries, but it wasn’t until the fifties that it became all the rage in the United States. You would think that the Red Scare of Communism would have put a damper on the American enthusiasm for Russian cuisine, but then again folks are just damn unpredictable….

Char Siu (Chinese BBQ pork)

“Char” doesn’t translate to charred, rather “char siu” literally means fork roast – ‘Char’ meaning fork and siu being roast. The traditional cooking method for Chinese BBQ Pork was skewering long strips of seasoned pork with long-twined forks and placed over a fire, much like roasting a hot dog. We grilled a thoroughly marinated pork roast over indirect charcoal in…

Stout Braised Polish Sausage with Carrots and Onions

Polish sausage is normally incredibly boring, right? Torn out of the package, sliced, fried, and stabbed with a toothpick. How many mundane and, frankly, awful Polish sausages have we endured? It’s time to cook a soft and delicious sausage that slices easily and is packed with flavor. This recipe is basically a slow braising of…

Badlands Grilled Mojo Beef

Bringing a little taste of Cuba to Montana, this recipe for a mojo beef using a variation of a traditional marinade with the addition of the Badlands Extra Pale Ale from Meadowlark Brewing. After marinating overnight, the flat iron steaks were sliced across the grain and grilled on the Big Green Egg. We served the…

Mexican Juicy Lucy Burger with Cerveza-Lime Slaw and Chipotle Crema Sauce

The Juicy Lucy Burger, how many recipes for these decadent pieces of beefy love have we seen. Do we really need another? YES, we do! Let’s put a Mexican twist on the original recipe with adobo sauce, Cerveza-Lime Slaw and Chipotle Crema Sauce instead of the traditional burger condiments. The cerveza (Mexican lager) is Pacifico.. But,…

The Ultimate Pulled Pork Sandwich

Let’s start with the Chokecherry Liqueur Pulled Pork, whip up some spicy coleslaw, and heap it on a ciabatta roll. That’s is why it is the Ultimate Pulled Pork Sandwich, straightforward like a punch to the mouth. The Ultimate Pulled Pork Sandwich The Ultimate Pulled Pork Sandwich Ingredients 1 lbs. Chokecherry Liqueur Pulled Pork 2…

Chokecherry Liqueur Pulled Pork

It is about time…time to smoke a giant pork shoulder for some pulled pork. And we kick it up with a homemade BBQ sauce made with the Chokecherry Liqueur from Willie’s Distillery of Ennis, MT. The smoke was low and slow at 225-250 degrees for roughly 10 hours and an additional wrapped cook of another 2…

Grilled Butter Lobster Tails

Lobster tails, check! Big Green Egg, check! IPA, check! Let’s grill these bad boys. Grilled lobster tail is incredibly easy and amazingly easy to ruin…DON’T OVERLOOK! This recipe uses a Sriracha-porter compound butter that cooks down into the meat. We served ours with the Reverse Seared Ribeye – the perfect meal. Grilled Butter Lobster Tails…

Reverse Seared Ribeye with IPA Candied Bacon and blue cheese

The search for the best steak cooking method continues, and this time with the reverse sear. I took great ribeyes and rubbed them a rub featuring Eric’s Wicked Seasoning and the Firestone Walker Luponic Distortion (No. 001) IPA. I then kicked the whole awesomeness up a notch with IPA candied bacon and some blue cheese…

Sous Vide Ribeye with Blue Cheese and Reduced Porter Sauce

Ribeye – the king of the grilling steak. Tender, marbled, and amazing, the ribeye is much-sought after. But how to improve on perfection? First, let’s start with the highest quality beef. In this recipe, we have Certified Angus Beef® ribeye from Missoula Fresh Market. Angus is everywhere these days. Over the last couple of decades it’s…