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  1. M

    Buffalo Tenderloin, it is what's for supper!

    Cold smoked a buffalo tenderloin with oak for an hour that was rubbed down with garlic olive oil and Tatonka Dust seasoning. ----- Searing the buffalo tenderloin over the Vortex. ----- Cooked the tenderloin indirect till it reached an internal temp of 125º. While the tenderloin cooked...
  2. M

    Fish 'n Chips

    Sliced a few potatoes and made some Tatonka Dust seasoned potato chips with a Pampered Chef Microwave Potato Chip Maker. ----- Then took some walleye fillets and lightly tossed them in corn starch and then dipped them in a Buffalo Wing beer batter. Walleye fillet on a meat hook being dipped...
  3. M

    Beef Short Ribs Out Of The Hot Tub

    Seasoned beef short ribs with Tatonka Dust and cold smoked them in oak for an hour. ----- Then gave the beef short ribs a 96 hour sous vide at 135º. We have sous vide beef short ribs before at 135º for 72 hours, but this time we had high winds come through on the day we planned, so the ribs...
  4. M

    Wisconsin (Sheboygan) Venison Brats

    Took an assorted bag of frozen peppers and onions and added a little butter and garlic in a disposable pan and on to the grill. ----- Then grilled up a few Wisconsin (Sheboygan) venison brats... ----- Toasted a few hotdog buns... ----- Excellent lunch! Thanks for looking!
  5. M

    Odd Packer Brisket

    This small 7 pound packer brisket was strange as it had very little point to it. We got this brisket in a case of packer briskets which the other briskets had normal sized points and were of a normal 12 to 14 pound size. ----- Seasoned it up the brisket with a combination of turbinado...
  6. M

    Cherry Smoked Tri-Tip

    Cold smoked a couple of Tatonka Dust seasoned tri-tips with the tube smoker and cherry wood pellets. ----- Cooking the tri-tips with indirect heat around the Vortex till the tri-tips reached an internal meat temp of 100º. ----- Searing the tri-tips over the directly over the coals and also...
  7. M

    Burgers & Potato Skins

    This was our first time making potato skins. We made up a bunch of potatoes for twice baked and had some leftover skins. Decided to try an appetizer meal out of them. Sprinkled some Tatonka Dust seasoning inside the shells with some shredded cheddar cheese and bacon crumbles. Here are the potato...
  8. M

    Bacon Wrapped Hot Dogs

    Hot dogs were wrapped in bacon and seasoned with Tatonka Dust. ----- ----- Served on a toasted bun with Gary's Gourmet Peppers. Delicious and simple! Thanks for looking!
  9. M

    Lobster Party Around The Vortex!

    Seasoned with melted butter and Seafood Splash, grilled indirect around the Vortex till an internal meat temp of 145º. These were about 4 ouncers, we went in on a case of them with friends and neighbors getting them from a local Food Service truck. Worked out to just shy of $3.00 per tail, quite...
  10. 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...
  11. M

    Good article to read for the morel mushroom hunters.

    'Rocket fuel' toxin from poison mushrooms sickens 10 in Michigan www.mlive.com/news/kalamazoo/index.ssf/2015/05/poison_mushrooms_they_thought.html The tell-tale signs of false morel, Verpa bohemica, above, are the attachment of the cap to the stalk at the top of the cap, and the cottony...
  12. M

    Pigshots

    Pigshots smoking with a couple chunks of cherry and grilling indirect around the Vortex on a Grill Mat! These are bacon wrapped around a chipolte sausage with cream cheese, Gary's Peppers, some Weber Honey Garlic rub, and topped with turbinado sugar. (My wife made these up!) They were delicious...
  13. M

    Chicken Drummies

    My wife and I did chicken drummies seasoned with Buffalo Wing seasoning cooked indirect around the Vortex on the Jumbo Joe and smoked with cherry wood chunks. ----- ----- ----- Had a few that would not fit on the first round so on round two we also added Big K'z Glaze at the end of the...
  14. M

    Rotisserie Rib Roast

    5 pound rib roast with Tatonka Dust seasoning secured with grilling bands. ----- Cold smoked the rib roast for an hour and half with cherry pellets. [ ----- Added the veggies for the au jus to be cold smoked also. (bumped the settings on the camera for this shot...) ----- After the cold...
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