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…

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…