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…

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…

Smoked Potato Salad with Beer and Bacon

I was smoking up some Chocolate Porter Ribs, and thought to myself, “Heck, why not a smoked potato salad?” So, I cubed up some Yukon Gold potatoes and chopped some sweet onion, dashed them with Eric’s Wicked Seasoning, and throw it into the smoker. What would kick this over the top, though? Bacon! And Beer!…

Andouille Blue Cheese Sliders with Easy Jack IPA Mustard Sauce

It is grilling season, and sliders are definitely at the top of the menu. But who wants another boring ground beef slider with ketchup and mustard? Not me, I want something unique and different with some heat. So, I whipped up a cajun-style slider with andouille sausage and Easy Jack IPA from Firestone Walker. Sandwich…

Chocolate Porter Ribs

What says Dad more than smoked ribs that are fall off the bone tender and filled with smoke flavor. Add in a spicy Cocolate Porter BBQ sauce, and I know that Dad will smile. How to Smoke the Ribs Using the 2-2-1 Method Once the smoker reaches230°F, adjust the vent at the bottom and the…

Stuffed Portobello Mushrooms With Cedar Plank Salmon

The Copper River salmon from Missoula Fresh Market was just too good last week, so we decided to cook some more fish in this week’s Radd Cooking recipe. We created a stuffed portobello mushroom with cedar plank smoked salmon and a riff on gratin. These big caps of deliciousness grilled up nicely in the Big…

Beef Tenderloin Lollipops

Bite-sized beef cubes are easy to pop in your mouth as you mingle at parties. The salty blue cheese adds an unforgettable taste. Beef Tenderloin Lollipops Ingredients 1 lbs. beef tenderloin, cubed 3 TBSP red wine 2 TBSP olive oil ½ tsp hot chili powder ½ tsp tarragon ½ tsp oregano ¼ tsp salt ¼…

Huckleberry Witbier and Lime Marinated Copper River Salmon

It is Copper River salmon time again at Missoula Fresh Market! Each late May, we are treated to these unbelievable salmon with a bright red flesh, a firm texture, and a rich flavor that makes them a very delicious dining experience. They possess a high fat and oil content, which is why Copper River salmon are recognized as some…

Bacon Blue Cheeseburger Balls with Sriracha Stout Ketchup

The glory of the bacon cheeseburger in a bite-size package with blue cheese, onion soup mix, and Wickle’s relish. The peppered bacon and ground beef come from the Meat department at Missoula Fresh Market…the quality is outstanding. These yummy balls of goodness have been Radd Cooking approved, and we consider ourselves cheeseburger experts. These would be great…