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  1. M

    Buffalo Wings!

    Chicken wings and drummies seasoned with the Buffalo Wing seasoning, a little vegetable oil and a couple of apple wood chunks to the top of the grate for additional smoke. XL BGE running at 400° with the Large Vortex in the center filled with lump charcoal. ----- Coming along nicely...
  2. M

    Venison Ring Sausage

    Mixed 50/50 of ground venison/pork butt with cure for some Maple, Stadium, Bacon Ranch, Italian, Country Style, German Bologna and Kielbasa and stuffed into 32-35mm fresh hog casings for some ring sausage. Smoked with oak/hickory/cherry with the maze smoke generator, 1 hour no smoke, 1 hour at...
  3. M

    Chuck Eye Steak, it's whats for dinner!

    Vortex is hot and ready! ----- A couple of Tatonka Dust seasoned chuck eye steaks and shrimp with Mango preserves in cast iron cooking. ----- Chuck eye steaks getting a good sear while the shrimp and garlic toast cooks indirect. ----- Served medium rare with blue cheese...
  4. M

    New Products!

    New products from OwensBBQ.com! - Italian Sausage and also German Bologna were added to the sausage seasoning selection. - Cure for brat or other fresh sausage projects you may want to smoke. - Encapsulated Citric Acid is also available if you want to add a little tang to your meat mixes. - A...
  5. M

    Steak Quesadillas

    Wife and I grilled some flour tortillas that were filled with steak, green & red peppers, onions and Colby Monterey jack cheese. ----- On a foil wrapped pizza stone grilling ----- Plated ----- Topped with sour cream and salsa... We really need to make quesadillas more often...
  6. M

    SV'nSear Rib Roast

    Sous Vide a small rib roast (4.25 lbs.) for 7 1/2 hours at 130º. First pic is of the SV'd roast vacuum sealed and the second pic is just out of the vacuum seal. ----- ----- Seasoned the roast with Tatonka Dust. ----- Set the roast directly over the Vortex for a fast sear on all...
  7. M

    Honey BBQ Venison Meat Sticks

    Did a small batch of Honey BBQ meat sticks made with 5 pounds of venison and 1.25 pounds of lean pork, then smoked with beech... this is a meat stick full of flavor that should please all! Second grind using a 4.5mm plate with the seasoning and cure in the sausage. -----...
  8. M

    Mushroom Swiss Buffalo Melt & Curly Fries

    Started with a couple buffalo burger patties seasoned with Tatonka Dust and some Ore-Ida Golden Twirls in a cast iron pan all cooking indirect around the Vortex. ----- When burgers were done assembled the sandwich using Texas toast, mushroom sauce and Swiss cheese. Then with the curly...
  9. M

    Clucking Jerky

    My wife asks me the other day "I wonder how chicken breast would be for jerky?", I reply "No idea, let's try it!". These were some good sized chicken breasts! ----- So we ground up 4 1/2 pounds of chicken breast for ground jerky in the Honey BBQ flavor... and then sliced up 4 1/2 pounds of...
  10. M

    Venison Backstrap Jerky

    Sliced up 6 1/2 pounds of venison backstrap, sealed in a Ziplock and in the fridge overnight with hickory jerky seasoning and cure. Here is the jerky getting some oak smoke with the grill running 150º. ----- About 4 hours in a few slices were looking about right to take off and...
  11. M

    Wing Night!

    Chicken wings & drummies with Buffalo Wing seasoning around the Vortex cooking indirect with cherry wood on the grate for smoke. ----- They were spritzed with apple cider vinegar/water mix while cooking, here is just before pulling off the grill. ----- Excellent flavor, juicy on the...
  12. M

    Took a lamb leg for a spin...

    Boneless leg of lamb seasoned with Tatonka Dust on the rotisserie getting some cherry smoke and cooking indirect courtesy of the Vortex to a internal meat temp of 140º and then pulled for a rest. ----- Removed the rotisserie from the grill, flipped the Vortex for more indirect cooking, added...
  13. M

    Got Goose? What to do...

    My wife and I have been asked in the past about how well our Owens BBQ sausage, brat, snack stick & jerky mixes were with goose and we always had to say that we didn't know.....that has now all changed. Before we introduce any new sausage mix we test them with venison, beef, and buffalo. We...
  14. M

    2015 Owens BBQ Holiday Specials

    Owens BBQ Holiday Specials! http://www.owensbbq.com/holiday-specials.html
  15. M

    Tatonka Dust goes to the World Food Championships!

    Recently Chef Jed T. from France qualified to attend the World Food Championships in Kissimmee, Florida. A big thanks and congrats to Chef Jed from Owens BBQ for choosing Tatonka Dust seasoning for his entry in the steak category with a New York strip steaks, hot and fast seared on a cast iron...
  16. M

    Prime Rib Flavored Jerky

    Prime rib flavored jerky from a eye of round beef roast smoked with a combination of oak/hickory/cherry at 150º and started pulling pieces off around 3 hours in... ----- This is so good! Thanks for looking!
  17. M

    Tis the season for jerky, brat, sausage and meat sticks!

    Owens BBQ has you covered with our jerky, brat, sausage and meat stick seasonings! OwensBBQ.com Jerky - Original - Cracked Black Pepper & Garlic - Honey BBQ - Teriyaki - Hickory - Mesquite - Sweet & Spicy - Maple Jalapeno - Chipotle Lime - Prime Rib Brats - Rueben - Wild Rice...
  18. M

    Pork, Taters and Brussels

    Bacon wrapped pork fillets, twice baked potatoes topped with bacon pieces and brussels sprouts cooked indirect around the Vortex on the BGE. ----- Towards the end of the cook the pork fillets were sauced and the potatoes and brussel sprouts were topped with a shredded Italian 4 cheese blend...
  19. M

    Chuck Roast in the Smokey Joe EnerQ

    Doing a chuck roast for some pulled beef for the first cook on the Weber Smokey Joe with an EnerQ midsection making it a Mini WSM. Set the coals up snake method with some cherry chunks for smoke. ----- Onions, carrots and garlic cloves getting some cherry smoke for making ChefJimmyJ's Au Jus...
  20. M

    Venison Backstrap, hope to get more this season!

    Cold smoked the Tatonka Dust seasoned venison backstraps in oak for an hour. ----- Lump charcoal in the Vortex and cooked the backstraps and Buffalo Wing seasoned shrimp indirect while also toasting the garlic bread. The backstraps cooked indirect till its internal meat temp reached 110º...

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