Needed some grub for the Hockey games. Threw this together. Came out well. Totally open to spice it up your own way. 1 16oz can refried beans. I used black beans 1 cup jarred or fresh salsa 1 10.5 oz can pace nacho cheese sauce. Those are the basics. combine those in a pot and heat through. For added oomph on my end these got seasoned with chipotle powder, cumin, and a few drops of Aardvark sauce(habanero). Serves 3-4 easy. https://www.campbells.com/pace/produ...-cheese-sauce/ https://secretaardvark.com/shop/hot-...ero-hot-sauce ..read more

I’ve been craving wings for a while now, and today was the day to get it done. I had about a pound of wings defrosted, so I dried them really well with paper towels and then tossed them in a bit of baking powder. This was my first time trying the baking powder trick. Nothing real special to see here. Then into the grill at 425. After 20 minutes I gave them a flip. Looking pretty good at this point. I let them go another 20 minutes and I didn’t think they looked quite crisp yet so I gave them another 10 minutes. They looked pretty dang good at that point. So off they came. While the win ..read more

If you woulda asked me 20 years ago if I would ever want to own a pellet grill, my answer surely would of been NO. Well, time changes things and I now want one of these pellet munchers. I was first interested in the Pit Boss Pro 850 but have recently and quickly changed my mind after seeing this one lately ...Free Shipping is pretty cool too. I'm digging this unit now with mostly all stainless parts and hood and a double wall construction on the chamber. Its a couple hundred more than the PB 850 but check out this Gorilla Grill Silverback. Anyone hear anything about these? https://www.grillag ..read more

Hello! I am just checking in to make sure I don't mess up our jerky! If I am doing a 50/50 mix of ground venison (2lbs) & ground pork butt (2lbs), do I use the whole packet of seasoning & the whole package of cure? Or do I use the 4lbs recipe which is 3tbsp + 1 1/2 tsp of seasoning and 2tbsp + 2tsp of cure. Please helpppp....all the tips! Hoping to marinate tonight so I can get it in the dehydrator tomorrow! :) I have about 25 lbs of venison to do total but am doing a smaller first batch. Thank you ..read more

I was just wondering if I could get some ideas one temp and procedure on how to get a pork butt smoked in 6 hours ..read more

since I fired up the smoker. Surprised I remembered how to start it. Kids are out of the house and Mrs. DDave is in serious Weight Watcher mode so they are all mine. Thanks for looking ..read more

A request by them for their visit tomorrow. Cool. :) KIMG0338.jpg ..read more

1.29 butts 20240414_094837.jpg 20240414_095543.jpg 20240414_131116.jpg 20240414_175730.jpg Waiting for scrapps 20240414_183857.jpg 20240414_190413.jpg 20240414_190735.jpg Home made slaw 20240414_200235.jpg ..read more

I've been doing my Cooks on a 18-in Weber kettle that someone threw out and it's time to get a vertical. Ive been seeing a lot of WSM on marketplace and they look to be a good smoker with little to no mods needed. What's everyone's opinion on these ..read more

Marinated some chicken breasts in olive oil, lemon juice/zest, salt, and lots of pepper. Onto the Weber Smokey Joe™. Moved them around until they were done. Freaking delicious. That zest really helped. 20240406_163622.jpg 20240406_164326.jpg 20240406_165753.jpg ..read more