Smoked & Seared Ribeye Steve started off with a whole prime rib cut into 1.5″ portions. This steak was seasoned with SPG (Salt, Pepper, Garlic Powder) and some fresh rosemary on top. His Green Mountain Grill was running at 225° with Lumberjack cherry and char hickory pellets. He brought the ribeye to 130° internal temp
Dean won our April cover photo contest, and he also earns our “featured member” spot for the month of April! He made some AMAZING looking baby back ribs on his Pit Boss pellet grill. Instructions He began by seasoning his ribs with Tailgate Foodie BBQ rub, wrapped them in plastic wrap, then placed them in
This has become an absolute go-to sandwich for game day. Not only do you get to show off your own smoked meatballs and delicious marinara sauce that YOU made (following our recipe) but when you press it properly at the end, you get a phenomenal crunch of your bread and the perfect melty cheese! Ingredients
These are, by far, the most requested dish from friends & family when they come to visit. Armadillo eggs are fun & easy to make and are an affordable way to feed a crowd. I haven’t reinvented the wheel too much with this traditional recipe and I guarantee, you’ll be impressed when you bite into
Michael used his Pit Boss 820 filled with Lumberjack mesquite pellets to smoke this amazing feast. He smoked a brisket, a pork belly brisket, and pork belly burnt ends. His Brisket Method He bought a 14 pound prime brisket from his local warehouse store, trimmed it well, and seasoned it with a 50/50 mixture of
We’ve experienced a TON of amazing food from all over the world at our state fair in Wisconsin. However, for years, my absolute go-to food was this amazing, crispy, gooey Cuban sandwich from a stand in the world market section. A few years ago, they disappeared! I searched high and low for them but they
If you’re looking for a burger with an amazing crust and juicy interior, look no further than “smashburger” style! If you’ve never heard of a smashburger, you’re simply taking a ball of your meat and, rather than “pattying” it into burger form, you’re going to stick that ball of meat on a hot flat surface
This is, hands down, the best BBQ burger we’ve ever made. We messed around with a few different ingredients here and there, but nothing compares to this recipe when grilled on your pellet grill. Even though your grill will be set at a higher temp, you’ll still get nice hints of wood flavor in each
This is, hands down, the best burger we’ve ever made. We messed around with a few different ingredients here and there, but nothing compares to this recipe when grilled on your pellet grill. Even though your grill will be set at a higher temp, you’ll still get nice hints of wood flavor in each bite.
When I think of backyard BBQ, I think of having my friends over, I think of an ice-cold drink, and I think of the smell of my pellet grill. It’s a wonderful thought, especially during a Wisconsin winter! Also, when I think of all this, I think of how much I want to spend my
