Filet mignon is arguably the best steak out there. Some may prefer a well marbled T-bone or ribeye but for those who have…
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recipe
For this recipe we roast the peppers on a smoker at 500 degrees but you can just as easily roast these in your…
Nothing impresses quite as much as smoking a beautiful, tasty, BETTER than restaurant quality chunk of meat in your own backyard. Low and…
These were a staple growing up. I was always impressed with how grandma could brown some hamburger and grab an array of common…
Growing up in Wisconsin a meal of fresh pan fried perch was always a special treat. I am lucky enough today to have…
Blackened salmon is a weekly “go to” favorite in our house. I’ll buy a whole salmon filet, slice off the skin, and cut…
The inspiration for this recipe comes from a trip my wife and I took from Minnesota to Kentucky in a one way rental…