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…

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…

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…

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…

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…

Tacos de Lengua (Tongue Tacos) with Stout Adobo

Before you say “gross” and shrink away all squeamish, beef tongue when treated right is some of the best meat that you will ever place in your mouth. A quick stout adobo sauce makes these tacos even better and spicier. Browning is key The meat is exceptionally tender and flavored with a bit of pan…

Why You NEED to Bake Your Bacon

I love bacon…shit, who doesn’t? But I hate the mess and occasion grease burn that comes from doing it on the stove top. The solution to the oily problem is to bake your bacon. The resulting strips of pork are crisp without any burning. A big plus, no flipping or messing about either…just time to…

Smoked Venison Roast with Bacon

Like most wild game, elk is a lean meat that is high in protein. Wild elk don’t have time to sit and graze on the land like cattle, resulting in a healthy alternative to beef smoked recipes that has about 1/6th the amount of fat and an equal amount of protein. Due to this low…

Shabu-Shabu with Otter Water Ale broth

“Swish, swish” in English, or “Shabu shabu” in Japanese. Either way, it is essentially a Japanese version of fondue that uses boiling broth in lieu of oil to cook thinly sliced meat (beef tenderloin from Meyer’s Cattle in this recipe). The broth is made with beef broth and the Otter Water Summer Pale Ale from…

Belgian Quad Chicken Liver Paté: Terrine de Foies de Volaille

Liver paté…can’t you see the cringe by the organ meat phobic? But, if they would give it a try, their minds what embrace the richness of chicken liver. In this paté recipe, I used the Urthel Samaranth Quad in place of white wine. The result terrine was silky smooth and rich. Belgian Quad Chicken Liver Pate: Terrine…